Wolf CONVECTION STEAM OVENS Use & Care Manual page 10

OVEN OPERATION
Recipes
R4 BEEF STROGANOFF
Cook time—47 minutes
800 g beef chuck roast, cut into 6 x 13 mm strips
10 g kosher salt
5 g freshly ground black pepper
15 g beef bouillon granules
1 yellow pepper, sliced into 6 mm strips
1 red pepper, sliced into 6 mm strips
225 g mushrooms, sliced 6 mm thick
2 small yellow onions, sliced thin
2 – 30 g packages dry gravy mix
15 g cornstarch
10 g paprika
350 ml heavy cream
60 ml tomato paste
Cooked egg noodles, optional
Season beef with salt and pepper. Place beef in 13 x 9-inch
baking dish. Mix in bouillon, peppers, mushrooms and onions.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R4 with six people. Press
When oven chimes, remove dish from oven and carefully pour
liquid into 500 ml measuring cup and set aside. Return dish
back in oven and press to continue cooking.
To make sauce: In 2-quart saucepan whisk gravy mixes,
cornstarch and paprika. Mix in cream and tomato paste. Whisk
in reserved 410 ml juice, adding water if needed to equal 410
ml. Place on Wolf cooktop over medium heat. Bring to a boil to
thicken, stirring constantly.
When oven chimes, remove dish from oven and mix in sauce.
Serve alone or over egg noodles.
Makes 5 to 6 servings.
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R5 BEEF POT ROAST
Cook time—2 hours
1.1 kg beef chuck roast, cut into 3 pieces
2 carrots, peeled and quartered
1 / small celery root or celeriac, peeled and quartered
2
2 small yellow onions, quartered
1 bay leaf
2 whole cloves
8 black peppercorns
940 ml vegetable stock
Place beef, vegetables and spices in 4-quart casserole dish.
Pour vegetable stock over all.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R5. Press
chimes, remove dish from oven and serve warm.
Makes 5 to 6 servings.
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R6 PORK LOIN IN PUFF PASTRY
Cook time—30 minutes
1 / – 250 g package puff pastry sheets
2
30 ml stone ground mustard
460 g pork tenderloin
Kosher salt and freshly ground black pepper
Unfold pastry sheet on cutting board and cut in half. Spread 15
ml mustard evenly across each pastry sheet. Cut pork in half
lengthwise. Season with salt and pepper. Place one pork piece
in the middle of each sheet, leaving 25 mm on each long end.
Fold ends over the pork and tightly roll the sides around the
pork, placing seam on the bottom under the pork. Line solid pan
with parchment paper. Carefully place puff pastry bundles on
paper. Slide pan on rack position 2. Close oven door. Set oven
to Recipes R6. Press . When oven chimes, remove pan from
oven. Remove bundles from paper using a metal spatula. Serve
immediately.
Makes 4 to 6 servings.
R7 PASTA GRATIN
Cook time—30 minutes
690 g uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced 13 mm thick
230 g mushrooms, sliced
85 g sliced dried ham or prosciutto, sliced 13 mm thick
230 g flat leaf parsley, coarsely chopped
140 g Italian or Parmesan cheese, shredded, divided
470 ml vegetable stock
235 ml heavy cream
Kosher salt and freshly ground black pepper
Dash nutmeg
Combine pasta, onions, mushrooms, ham, parsley and half
Italian cheese into a greased 4-quart casserole. Stir in stock,
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cream, salt, pepper and nutmeg. Pour over pasta. Sprinkle
remaining cheese on top. Position oven rack to rack position 1.
Place uncovered casserole on rack. Close oven door. Set oven
to Recipes R7. Press . When oven chimes, remove casserole
from oven. Cover. Allow casserole to stand for 15 minutes.
Serve warm.
Makes 6 1 1 / -cup servings.
2
R8 EGGPLANT GRATIN
Cook time—approximately 30 minutes
1 – 395 g can tomatoes
1 clove garlic, minced
15 g fresh oregano, chopped (or 5 g dry)
15 g fresh thyme, chopped (or 5 g dry)
15 ml olive oil
Kosher salt and freshly ground black pepper
2 medium eggplants
230 g grated Italian cheese
Place tomatoes in 3-quart bowl. Crush with fork or potato
masher. Mix in garlic, herbs and olive oil. Season with salt and
pepper. Spread 115 ml tomato sauce in bottom of 2
greased casserole. Slice the top off each eggplant and cut into
13 mm slices. Place slices evenly over tomatoes in dish. Spread
remaining tomato mixture over eggplant slices. Sprinkle cheese
on top. Place oven rack on rack position 2. Place dish on rack.
Close oven door. Set oven to Recipe R8. Press
chimes, remove dish from oven and serve immediately.
Makes 4 to 6 servings.
R9 FLAN
Cook time—approximately 25 minutes
115 g sugar, divided
115 ml orange juice
500 ml heavy cream or half & half
1 vanilla bean, split lengthwise
3 eggs, beaten
To make sauce: In 1 1 / -quart saucepan on Wolf cooktop over
2
medium heat, place 60 g sugar. Continue to heat three minutes
or until sugar turns light brown. Gradually pour orange juice into
pan and allow to reduce in half. Remove and pour evenly into
four 177 ml ramekin dishes. Set aside.
In 2-quart saucepan over medium heat, place cream, remaining
sugar and vanilla bean. Bring to a simmer, stirring constantly.
Whisk eggs in 2-quart bowl. Slowly pour cream into eggs, a
little at a time, beating after each addition. Pour mixture through
a fine strainer evenly into the dishes over the orange sauce.
Place dishes on perforated pan. Carefully slide on rack position
1. Close oven door. Set oven to Recipes R9. Press
oven chimes, remove from oven. Allow to cool completely. Chill
for at least two hours. To serve, run a knife around the edge
of each dish. Turn flans upside down onto plate and pour any
remaining sauce from dish over the top
Makes 4 servings.
R10 PEARS IN RED WINE
Cook time—approximately 15 minutes
235 ml red wine
60 g sugar
Seeds from 1 vanilla bean
5 or 6 pears, cut in half, seeds removed
In 13 x 9-inch baking dish, combine red wine, sugar and seeds
from vanilla bean. Place pears, cut side down into wine mixture.
Place oven rack on rack position 2. Place dish in cold oven on
1 / -quart
2
rack. Close oven door. Set oven to Recipes R10. Press
When oven chimes, remove pan from oven. Allow to cool slightly
before serving warm.
Makes 10 to 12 servings.
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