Mastering the Convection Steam Oven

ManualsBrandsWolf ManualsSingle Wall OvensWolf 30" E Series Built-In Stainless Steel Transitional Convection Steam Oven

INGREDIENTS

2-2

⁄2 pounds beef round, thinly sliced

¼ cup soy sauce

¼ cup Worcestershire sauce

2 tablespoons water

1 tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon celery salt

1 teaspoon black pepper

1 teaspoon brown sugar

2 teaspoons kosher salt

MAKES RACK POSITION COOK TIME

10 SERVINGS

4-6 HOURS

PREPARATION METHOD

1. Have the meat sliced very thin by a butcher at time of purchase, rather than attempting it by hand.

2. In a large bowl, combine all marinade ingredients and mix well to combine. 3. Dip each piece of meat

individually into the bowl to ensure an even coating. 4. Allow to sit for at least 3-4 hours or overnight.

5. When ready to cook, drain off excess marinade and lightly pat meat dry with a paper towel. 6. Lay

strips out at on the wire racks. The edges of the meat can touch, but the meat should not overlap or

be folded in any way. 7. Place the racks into the oven on positions 2 and 4. Place the solid pan on rack

position 1 to catch any drips. 8. Leave the door slightly ajar and select the Convection Mode set to

150°F. Dehydrate for 1 hour. 9. After an hour, ip over the meat and rotate the racks. 10. Continue to

cook until the meat develops a stiff, leathery texture. Thicker cuts of meat can take an additional 3-5

hours or longer to dehydrate. 11. Continue to ip and rotate the meat every 1-2 hours to ensure the

jerky has a uniform texture. 12. Cool and store in an airtight container.

The jerky can also be stored in the refrigerator or freezer.

BEEF JERKY VARIATIONS

Dehydrating your way to delicious beef jerky is a simple process at home.

Why not spice it up with variations like teriyaki, barbecue, or jalapeño?

Check out the easy recipes below.

BEFORE YOU START

You will need both of the wire racks that came with your oven. It is also helpful to have the solid oven

pan to catch drips as you lay out the strips of meat across the racks. Surprisingly, you will also need a

colander to drain off the excess marinade. This provides a much cleaner way of handling the strips of

meat than removing them one at a time from the zip-top bag.

TERIYAKI

1 tablespoon freshly grated ginger

1 tablespoon freshly grated garlic

(to replace garlic powder)

2 teaspoons brown sugar

1 teaspoon Korean chili paste

½ teaspoon sesame oil

Zest of 1 orange

Juice of 1 orange

BBQ

2 tablespoons preferred commercial

or homemade BBQ sauce

JALAPEÑ O

1 teaspoon paprika

1 jalapeño, nely minced

1 teaspoon chipotle powder

1 tablespoon agave syrup

VARIATIONS (START WITH BASE MARINADE)

QUICK START > CONVECTION MODE