Mastering the Convection Steam Oven

ManualsBrandsWolf ManualsSingle Wall OvensWolf 30" M Series Black Contemporary Convection Steam Oven

INGREDIENTS

3 racks of baby back ribs

Preferred dry rub, from recipe

or store-bought

PREPARATION METHOD

1. Place the racks of ribs on the solid

convection steam oven pan or a large plate.

2. Season liberally with the preferred dry

rub. 3. Cover with plastic wrap and place

in the refrigerator overnight or for at least

2 hours. 4. Remove from the refrigerator

and place the racks of ribs, meat side up,

onto the solid pan lined with 2 sheets of

parchment paper. 5.Place the solid pan

into the oven on rack position 2. Select

the Convection Steam Mode set to 265°F.

Set the timer for 1 hour and 15 minutes.

6. After 1 hour and 15 minutes, check the

ribs to see if they are tender; if they are,

remove and serve. If continued cooking is

needed, return the ribs to the oven and cook

for an additional 15 minutes or until tender.

FALL-OFF-THE-BONE PORK RIBS

The ability to open-air braise foods to tender juicy perfection in a fairly short amount

of time is what makes the Convection Steam Mode ideal for pork shoulder, ribs, or

beef roasts.

BEFORE YOU START

Any dry rub recipe will work just ne. Make sure to score along each bone on the bottom of the

ribs with a knife. The dry rub can be placed on the racks of ribs a day in advance if desired, but

at least 2 hours is necessary.

MAKES RACK POSITION COOK TIME

5-6 SERVINGS

1 HOUR

30 MINUTES

INGREDIENTS

5 cups day-old bread, cubed

4 tablespoons butter, melted

4 egg yolks

1 teaspoon salt

2 teaspoons vanilla

¼ cup sugar

2½ cups heavy cream

BREAD PUDDING

This good old-fashioned treat is scrumptious with nuts and cream on top – quick,

where’s our spoon?

MAKES RACK POSITION COOK TIME

10 SERVINGS

2 20-30 MINUTES

PREPARATION METHOD

1. In a large bowl, toss the cubed bread with the melted butter. 2. In a medium

bowl, whisk the yolks. 3. In a saucepan, heat the cream, sugar, salt, and vanilla

to a simmer over medium heat, stirring occasionally. 4. Remove the pan from the

heat and with a ladle, very slowly add the cream to the egg mixture while whisking

continuously. 5. Strain this mixture through a ne mesh strainer and pour over the

bread. 6. Allow the bread to soak for at least 30 minutes. 7. Preheat the oven on

the Convection Steam Mode at 375 F. 8. Pour the mixture into the desired baking

dish and bake for 20-30 minutes.

QUICK START > CONVECTION STEAM MODE