Sub-Zero Steamer Module manual RO M AT I C Poached Fish, RO M AT I C Room Freshener

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W O L F STEAMER MODULE R E C I P E S

S L O W- C O O K E D SAUCEY SPARE RIBS

Makes 4 servings

Ingredients:

1 cup (240 ml) barbecue sauce

1 tsp (3 g) fresh ground black pepper

1/2 tsp (2 g) ground allspice

1/2 tsp (2 g) onion powder

1 rack of pork spare ribs

Mix barbecue sauce, pepper, allspice and onion powder together. Cut rib rack in half. Place ribs on 24" (610) piece of heavy plastic wrap. Coat ribs with half of the sauce on each side and wrap in plastic wrap. Wrap ribs again in heavy plastic wrap, then in heavy-duty aluminum foil. Place in solid insert pan. Pour 16 cups (3.8 L) water into the steamer basin. Place insert pan in steamer. Cover with the glass lid. Heat the Wolf steamer module to 190˚F (90˚C) and cook for 6 to 7 hours or until ribs are very tender.

Note: To make a great barbecue sauce from the juices that are in the plastic/foil packet, place them in a saute pan along with 1 cup (240 ml) barbecue sauce and reduce until thick. You can also char the ribs on a grill, coating them with the barbecue sauce.

Dimensions in parentheses are in millimeters unless otherwise specified.

A RO M AT I C POACHED FISH

Makes 2 servings

Ingredients:

1/2–1 lb (.2–.5 kg) fish, cleaned and defrosted 1 lemon, thinly sliced

1carrot, cut into 1/2" (13) slices

4bay leaves

6sprigs fresh thyme

1stalk celery, cut into 1/2" (13) slices

5peppercorns

1cup (240 ml) white wine

Place 15 cups (3.5 L) water into the steamer basin. Heat the Wolf steamer module at 200˚F (95˚C), covered with the glass lid. Place perfo- rated insert pan in steamer. Add all ingredi- ents. Cover with the glass lid. Cook until the fish is tender, 10 to 15 minutes, depending on the thickness of the fish. Remove the insert pan and carefully remove the fish.

A RO M AT I C ROOM FRESHENER

Ingredients:

Fresh herbs

Citrus slices

Bay leaves

Pour 10 cups (2.4 L) water into the steamer basin. Add herbs, citrus slices and/or bay leaves. Heat the Wolf steamer module at HIGH. Steam for 5 to 10 minutes. If desired, turn heat down to 200˚F (95˚C) and leave in for 2 to 3 hours more.

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Contents USE & Care Information N T E N T S Thank YOU T RO D U C I N G T H E Wolf Steamer ModuleN TA C T F O R M AT I O N F E T Y I N S T R U C T I O N S a N D P R E C a U T I O N S AT N OT to D O Steamer Module F E AT U R E S L F Steamer Module F E AT U R E SL F WA R R a N T Y Cooktop Island Hood 42 1067 width L F Steamer Module U S E & C a R ESteamer M O D U L E Ventilation O P T I O N S E a M E R M O D U L E a S S E M B LYC K M O D E Lock mode keyF O R E U S I N G F O R T H E F I R S T T I M E Modes O F O P E R AT I O NT T I N G C O N T RO L S Heat Setting G U I D EAutomatic Drain O P E R AT I O N Timer O P E R AT I O N Drain S T R a I N E R WAT E R L O W I N S T E a M E R B a S I NWAT E R I N S T E a M E R B a S I N P E O F WaterFood Temp Time Comments Quick Reference G U I D ESteaming O P E R AT I O N Steaming G U I D E Steaming T I P SFood Amount Time F RO S T I N G T I P S Defrost O P E R AT I O N Slow Cooking O P E R AT I O NSabbath M O D E Proofing O P E R AT I O N Warming O P E R AT I O NSteamer Basin Domed Glass LidSteamer Module FrameFilling L F Steamer Module R E C I P E SPork Vegetable B U N S BunsIngredients Steamed Broccoli a N D D I PO W- C O O K E D Herbed POT Roast RO M AT I C Room Freshener RO M AT I C Poached FishFresh herbs Citrus slices Bay leaves A S S I C Chocolate Truffles L F Steamer Module R E C I P E S E a M E D CustardNothing works Troubleshooting G U I D ETemperature display RO B L E M RO B a B L E C a U S E R R E C T I O NF O R E C a L L I N G F O R S E RV I C E L F S E RV I C E I N F O R M AT I O NRO D U C T R E G I S T R AT I O N Full TWO Year Warranty 7 5 6 0 0
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