Keep Warm Mode - Wolf CONVECTION STEAM OVENS Use & Care Manual

OVEN OPERATION
Cooking Modes
RECIPES MODE
Use Recipes mode to prepare entire meals from appetizers
and entrees to desserts. Refer to the chart below and
recipes on pages 9–11.
FOOD
Appetizers
Fish in Puff Pastry
Fish Rolls
Beef Stroganoff
Beef Pot Roast
Pork Loin in Puff Pastry
Pasta Gratin
Eggplant Gratin
Flan
Pears in Red Wine
Rolls
Muffins
Cake
Focaccia
Setting Recipes:
Press and turn the knob to Recipes, then press
1
Turn the knob to select desired recipe, then press
2
Follow instructions on the display, then press
3
MY RECIPES MODE
Use My Recipes to store cooking instructions for ten of your
favorite recipes. If the recipe utilizes the temperature probe,
insert the probe into the receptacle before entering settings.
CODE
Setting My Recipes:
R1
Press and turn the knob to My Recipes, then
1
R2
press .
R3
Turn the knob to select desired recipe number, then
2
R4
press .
R5
Select desired mode, temperature, time and probe
3
R6
temperature (if applicable), then press
R7
Press to Save recipe.
4
R8
R9
To remove a saved recipe, press and turn the knob to
R10
My Recipes, then press . Turn the knob to select desired
R11
recipe, then press . Turn knob until Clear is displayed,
R12
then press .
R13
R14

KEEP WARM MODE

Setting Keep Warm:
Press and turn the knob to Keep Warm, then
1
.
press .
.
CLEANSE MODE
.
Setting Cleanse:
Press and turn the knob to Cleanse, then press
1
Turn the knob to select desired option, then press
2
Recipes
R1 APPETIZERS
Cook time—20 minutes
1 – 500 g package puff pastry sheets
30 ml olive oil
60 g fresh oregano, chopped
45 g fresh thyme, chopped
115 g Parmesan cheese, shredded
Unfold one sheet puff pastry on cutting board. Brush with olive
oil. Sprinkle oregano, thyme and cheese over oil. Unfold the
second sheet and carefully lay on top of herbs.
Press down lightly. Using pastry or pizza cutter, cut pastry into
13 mm strips. Tightly twist strips, keeping filling inside. Line
solid pan with parchment paper and lay strips on paper, about
.
25 mm apart. Allow pastry to stand 15 minutes before placing
in the oven. Slide pan into oven on rack position 1. Close oven
door. Set oven to Recipes R1. Press
remove pan from oven. Cut each appetizer into thirds. Serve
immediately.
Makes 42 appetizers.
For more than one sheet of appetizers, use 2 racks at rack posi-
tion 1 and 3. Timing is the same.
.
.
R2 FISH IN PUFF PASTRY
Cook time—25 minutes
1 small zucchini
1 red pepper
1 / – 250 g package puff pastry sheets
2
60 g parsley, chopped
Kosher salt and freshly ground black pepper
4 – 60 g fillets firm fish, cut into 76 x 51 mm portions
Cut red pepper into quarters. Remove seeds and cut each
quarter lengthwise into four 6 mm strips. Set aside. Cut ends off
zucchini and cut lengthwise into 6 mm slices. Set aside.
Line solid pan with parchment paper. Unfold and lay cool puff
pastry onto cutting board. Cut into four equal squares. Stack
one zucchini slice and four pepper strips on each square, laying
them across connecting opposite corners. Sprinkle each with
. When oven chimes, 15 g parsley. Season with salt and pepper. Lay one fillet on each
stack and season again with salt and pepper. Pull two free cor-
ners of pastry over the fish and press lightly. Carefully place puff
pastry bundles on parchment paper. Slide pan on rack position
1. Close oven door. Set oven to Recipes R2. Press
oven chimes, remove pan from oven. Serve immediately.
Makes 4 servings.
R3 FISH ROLLS
Cook time—10 minutes
8 thin fish fillets, such as sole, flounder or turbot
Kosher salt and freshly ground black pepper
30 g pine nuts, toasted
95 g arugula
Lay fish on cutting board. Season both sides with salt and
pepper. Spread approximately 7 g pine nuts and 9 g arugula
on each fish. Roll fillets from pointed end. Secure with tooth-
picks. Grease perforated pan with nonstick spray and place fish
bundles on pan. Slide pan on rack position 2. Close oven door.
Set oven to Recipe R3. Press
fish from oven and serve immediately.
Makes 4 to 6 servings.
. When
. When oven chimes, remove
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