Wolf CSO30TMSTH Mode D'emploi page 15

OVEN OPERATION
Recipes
R7 PASTA GRATIN
Cook time—30 minutes
3 cup uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced 1
8 oz mushrooms, sliced
3 oz sliced dried ham or prosciutto, sliced
1 cup flat leaf parsley, coarsely chopped
5 oz Italian or Parmesan cheese, shredded, divided
2 cup vegetable stock
1 cup 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,
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 OK. 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 14 oz can tomatoes
1 clove garlic, minced
1 Tbsp fresh oregano, chopped (or 1 tsp dry)
1 Tbsp fresh thyme, chopped (or 1 tsp dry)
1 Tbsp olive oil
Kosher salt and freshly ground black pepper
2 medium eggplants
1 cup 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
1
pepper. Spread / cup tomato sauce in bottom of 2
2
greased casserole. Slice the top off each eggplant and cut into
1 / -inch slices. Place slices evenly over tomatoes in dish. Spread
2
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 OK. When oven
chimes, remove dish from oven and serve immediately.
Makes 4 to 6 servings.
/ -inch thick
2
1 / -inch thick
2
1
/ -quart
2
R9 FLAN
Cook time—approximately 25 minutes
1 / cup sugar, divided
2
1 / cup orange juice
2
2 1 / cup heavy cream or half & half
8
1 vanilla bean, split lengthwise
3 eggs, beaten
1
To make sauce: In 1 / -quart saucepan on Wolf cooktop over
2
medium heat, place 1 / cup sugar. Continue to heat three min-
4
utes or until sugar turns light brown. Gradually pour orange juice
into pan and allow to reduce in half. Remove and pour evenly
into four 6-oz 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 OK. When 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
1 cup red wine
1
/ cup sugar
4
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
rack. Close oven door. Set oven to Recipes R10. Press OK.
When oven chimes, remove pan from oven. Allow to cool slightly
before serving warm.
Makes 10 to 12 servings.
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