Techniques and Recipes

FOOD SCIENCE 101
The Maillard Reaction
At Wolf, we talk a lot about ecient and
consistent browning. Why? Because browning
is the reason skillet-seared steaks taste better
than boiled, and roasted vegetables are more
flavorful than steamed. In the culinary and food
science worlds, that browning is known as the
Maillard reaction: the chemical reaction that
occurs when amino acids and reducing sugars
are exposed to heat. The reaction results in the
development of new flavor compounds and
color for more delicious food.
HOW IT WORKS
Convection
Convection is the circulation of
warm air around the cavity of
an oven. Specifically, your oven
is engineered with Wolf’s Dual
VertiCross™ convection system—
two vertical fans and four separate
heating elements. The system
consistently warms and disrupts the
air, eciently transferring heat to the
food, reducing hot and cool spots,
and eliminating the need to rotate
pans. The result is shorter cooking
time and more consistent browning.
INSIDE YOUR OVEN
Your state-of-the-art Wolf oven
is designed to assist and ease all
of your culinary endeavors for
superior results you can count on.
Wolf’s Dual VertiCross™ convection
system and chef-tested modes work
in tandem to produce remarkable
flavor development. It removes the
limitations and inconsistencies found
in non-convection ovens—no more
nervous waiting nearby. Your Wolf
oven takes care of all the details so
you can enjoy the time spent cooking.
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INSIDE YOUR OVEN