Convection Steam Oven Cooking Modes
28
Recipes Mode
RECIPES
R5
Beef Pot Roast
(approx. cook time—2 hours)
2
1
/
2
pounds beef chuck roast, cut into 3 pieces
2 carrots, peeled and quartered
1
/
2
small celeriac, peeled and quartered
2 small yellow onions, quartered
1 bay leaf
2 cloves
8 black pepper corns
3–4 cups vegetable stock
Place the meat, vegetables and spices in a small casse-
role dish. Add enough vegetable stock to cover.
Place the casserole dish into the cold cooking space on
rack 2. Start the recipe.
R6
Pork Loin in Puff Pastry
(approx. cook time—30 min)
1 roll puff pastry
1 pork loin, approximately 1 pound
Salt
Pepper
TIP: Try adding chopped sundried tomatoes, or a whole
grain mustard spread on the pork loin before wrapping
with puff pastry.
Cut the pork loin in half lengthwise and season with salt
and pepper. Sear the pork loins in a large frying pan with
oil until golden brown. Let the pork loin cool.
Lay out the sheet of puff pastry and cut it in half. Place
one half of the pork loin on each sheet of puff pastry. Fold
and roll the puff pastry around the pork loin ending up with
the seam-side down. Place the pork loins on the stainless
steel pan lined with parchment paper. Place the pan into
the cold cooking space on rack 2. Start the recipe.
R7
Pasta Gratin
(approx. cook time—30 minutes)
10–12 ounces uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced
8 ounces sliced mushrooms
3 ounces air dried ham, such as prosciutto
1 bunch of flat leaf parsley, chopped
2 cups vegetable stock
1 cup heavy whipping cream
Salt
Pepper
Nutmeg
5 ounces Italian cheese, grated
Place the pasta, onions, mushrooms, ham and parsley into
a greased casserole dish and mix together.
For the sauce, stir the vegetable stock and whipping cream
together and season with salt, pepper and nutmeg. Pour
the sauce over the pasta. Sprinkle with grated cheese.
Place the casserole dish into the cold cooking space on
rack 2. Start the recipe.
R8
Eggplant Gratin
(approx. cook time—30 minutes)
2 medium eggplants
14 ounces canned plum tomatoes (or jar of pasta sauce)
1 clove garlic crushed
Fresh oregano, chopped
Fresh thyme, chopped
1 tablespoon olive oil
Salt
Pepper
4 ounces Italian cheese, grated
Crush the plum tomatoes in a bowl with a fork. Mix the
tomatoes with the garlic, herbs and olive oil. Season with
salt and pepper.
Remove the tops of the eggplants and cut them into
1
/
2
"
thick slices. Spread a little tomato sauce over the base of a
greased casserole dish. Lay the eggplant slices in the dish
and cover with crushed tomatoes. Sprinkle with cheese.
Put the casserole dish into the cold cooking space on
rack 2. Start the recipe.
