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13
OVEN OPERATION
Recipes
R1 APPETIZERS
Cook time—20 minutes
1 17.5-oz package puff pastry sheets
2 Tbsp olive oil
4 Tbsp fresh oregano, chopped
3 Tbsp fresh thyme, chopped
1 /
2
cup 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
1 /
2
-inch strips. Tightly twist strips, keeping filling inside. Line
solid pan with parchment paper and lay strips on paper, about
one inch 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 OK. When oven chimes,
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 red pepper
1 small
zucchini
1 /
2
17.5-oz package puff pastry sheets
1
/
4
cup parsley, chopped
Kosher salt and freshly ground black pepper
4 2-oz
fillets firm fish, cut into 3 x 2-inch portions
Cut red pepper into quarters. Remove seeds and cut each
quarter lengthwise into four
1
/
4
-inch strips. Set aside. Cut ends
off zucchini and cut lengthwise into 1 /
4
-inch 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
1 Tbsp
parsley. Season with salt and pepper. Lay one fillet on
each stack and season again with salt and pepper. Pull two free
corners 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 OK.
When 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
1 oz
pine nuts, toasted
3 1 /
3
oz arugula
Lay fish on cutting board. Season both sides with salt and
pepper. Spread approximately 1
1 /
2
tsp pine nuts and 1 /
3
oz
arugula on each fish. Roll fillets from pointed end. Secure with
toothpicks. 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 OK. When oven chimes,
remove fish from oven and serve immediately.
Makes 4 to 6 servings.