MASTERING the M SERIES OVEN TECHNIQUES AND RECIPES
Discover more recipes, tips, and resources on our website. subzero-wolf.com DELIGHT IN A BETTER WAY TO COOK ANYTHING YOU CAN IMAGINE Your adventure starts the moment your M series oven is installed in your kitchen. The more you learn how it works, and understand the proper techniques for using your oven, the more you’ll be able to do. Instead of just setting your oven to a temperature and hoping for the best, you can enjoy the skill, pleasure, and care of making a delicious meal.
What is a M series 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 by the oven. Your Wolf oven takes care of all the details so you can enjoy the time spent cooking.
Modes Many people think “steak” when they think of this mode, but it can be useful for many other types of food too, such as caramelizing the sugary top of a crème brûlée. Intense, radiant By learning which mode is best for each particular dish, you are practically guaranteed success with any meal, from simple to spectacular. heat from the broil element excels at searing M O DES SO PH I S T I C AT ED, PRECI S E M E T H O DS B RO I L and browning foods one side at a time.
CO N VEC T IO N Convection Mode FA S T ER , MO RE EFFI CI EN T CO O KI N G O F A L MOS T A N Y T H I N G Convection Mode is perhaps the most versatile of all modes and is an essential part of your M series dual convection oven. It works by circulating hot air throughout the cavity and venting out excess moisture.
CO N VEC T IO N Herb and Cheese Scones A savory variant on the traditional, this herb and cheese scone is a great twist.
Peanut Butter Chocolate Chip Cookies M AK ES R ACK POSIT ION CO O K T IME 20-24 COOKIES 2, 4, AND 6 10 MINUTES CO N VEC T IO N Who can say no to peanut butter and chocolate? And the addition of oatmeal provides an extra layer of flavor and texture to this already delectable treat.
Roast the cauliflower and pork tenderloin at the same time so the whole meal comes out at once. This recipe does not require preheating, so food can be served that much sooner.
CO N VEC T IO N B E FO R E YO U S TA R T Be sure to use cold butter and do not overwork the dough. Dark Chocolate Orange Scones Everything Cookies Add various substitutions to this versatile scone base to keep brunch interesting weekend after weekend. For when you don’t know what kind of cookie to make—just add everything.
Party Crackers M A K ES R AC K POS I T I ON CO O K TIM E 24 CRACKERS 2, 4, AND 6 12-14 MINUTES CO N VEC T IO N Easy to make, with almost limitless flavor and topping options, these crackers become a made-fromscratch appetizer that is suitable for cocktail parties year round. INGREDIENTS –– 10 tablespoons all-purpose flour –– 1 tablespoon olive oil –– 1/2 teaspoon kosher salt –– 3 tablespoons warm water –– 1/8 teaspoon freshly ground black pepper P R E PA R AT I O N M E T H O D 1.
CO N VEC T IO N Hazelnut Biscotti Enjoy as a snack on their own or with a cup of coffee. The nutty flavor lends itself well to being dipped in chocolate and served as a dessert.. M A K ES R AC K POS I T I ON COOK T I M E 10 BISCOTTI 3 45 MINUTES INGREDIENTS –– 1 cup hazelnuts –– 1 cup all-purpose flour –– ½ teaspoon baking powder Hasselback Potatoes –– ½ teaspoon kosher salt Named for the Stockholm restaurant Hasselbacken where it was first served, this dish is a different take on a baked potato.
CO N VEC T IO N Pistachio Carrot Cake This three-layer carrot cake is as gorgeous as it is decadent. M AK ES R ACK POSIT IO N CO O K T IME ONE 8-INCH TRIPLE 2 AND 4 30 MINUTES LAYER CAKE INGREDIENTS P R E PA R AT I O N M E T H O D FOR THE CAKE FOR THE CAKE –– 1¾ cups plus 2 tablespoons (3¾ sticks) unsalted butter, room temperature –– 3 cups firmly packed brown sugar 1. Preheat the oven to 325°F on Convection Mode with racks set on positions “2” and “4.” 2.
Gougères M A K ES R AC K POS I T I ON CO O K TIM E 24 2-INCH GOUGÈRES 2 AND 4 20-25 MINUTES INGREDIENTS CO N VEC T IO N Gougères (pronounced goo/zhehrs) can be enjoyed as is or cut open and filled. In France, gougères are often served cold when tasting wine or served warm as appetizers. This recipe can also be used as a base to make cream puffs and éclairs as well. Simply omit the cheese and herbs, bake, cool, and fill with sweet whipped cream or vanilla custard.
BAKE Bake Mode G EN T LE BA KI N G H E AT FROM T H E B OT TOM U P This is the traditional kind of baking and cooking that you are probably familiar with. While Bake Mode isn’t as proficient at multi-rack cooking as Convection Mode, it delivers the proper environment to help quiches, custards, quick breads, and cakes stay moist and bake evenly. Gentle heat from the bake element and just a touch of browning from the broiler is the right combination.
Parmesan Garlic Beer Bread M AK ES R ACK POSIT ION CO O K T IME 1 LOAF - 9 X 5 PAN 3 55-60 MINUTES A rich and creamy chocolate custard is a memorable ending to any meal. BAKE Ready to serve in just over an hour, this savory quick bread is an easy addition to your baking repertoire. The garlic, Parmesan cheese, and rosemary can all be substituted for other add-ins, and different varieties of beer will provide distinct flavor and color.
Spicy Cheese Bread This spicy cheese bread, with its soft and chewy texture, is a delicious flavor-filled pairing of two cheeses and red pepper flakes. R ACK POS IT IO N CO O K T IME 1 LOAF 3 50-55 MINUTES INGREDIENTS FOR THE BRE AD BAKE MAK ES P R E PA R AT I O N M E T H O D 1. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes, and salt. 2. In a separate bowl, –– 3¼ cups all-purpose flour whisk together the water, eggs, egg yolk, and melted butter.
Cinnamon Chocolate Chip Banana Bread M A K ES R AC K POS I T I ON CO O K TIM E 3 MINI LOAVES 3 40-45 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D –– 3 large, ripe bananas 1. Preheat oven to 350°F on the Bake –– 1/2 cup unsalted butter, melted Mode with a rack set on position “3.” –– 3/4 cup light brown sugar, firmly packed 2. Spray a 9-by-5 inch loaf pan with –– 1 large egg bowl, mash the bananas until smooth.
Focaccia Bread BAKE Wonderful on its own and equally delicious for sandwiches or paninis, this bread may find its way into almost any meal. M AK ES R ACK POSIT ION CO O K T IME 1 LOAF 3 35-45 MINUTES INGREDIENTS –– 1½ cup warm water, 90-95°F –– 1 teaspoon instant yeast P R E PA R AT I O N M E T H O D 1. Preheat the oven to 85°F on Proof Mode with a rack set on position “3.” 2.
Quiche Lorraine M A K ES R AC K POS I T I ON CO O K TIM E 1 QUICHE 3 65 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D FOR THE CRUST FOR THE CRUST –– 1¼ cups all-purpose flour 1. Combine flour and kosher salt together, cut –– ¼ teaspoon kosher salt the butter into the flour by hand or with a food –– ½ cup (1 stick) butter, cold, cut into ½-inch pieces processor until pea size pieces form. 2.
Lemon Pudding Cakes M A K ES R AC K POS I T I ON CO O K TIM E (8) 8OZ CUSTARD CUPS 3 35-40 MINUTES INGREDIENTS 1. Preheat the oven to 325°F on Bake Mode with a rack set on position “3.” 2. Spray –– 1 1⁄3 cups granulated sugar of sugar. 3. In a medium bowl, whisk together the 11⁄3 cups sugar, egg yolks, –– 4 large eggs, separated buttermilk, lemon juice, and zest. 4.
CO N VEC T IO N R OAST Convection Roast Mode ROA S T I N G I N MOM EN T S In Convection Roast, an even and enveloping heat produces deep browning and crisping in less time than normal roasting. An unstuffed 25-pound turkey in Convection Roast set to 350°F may cook in as little as two and a half hours— about half the time you are used to.
CO N VEC T IO N R OAST Roast Turkey Roast turkey is a succulent dish that is standard in many individual’s repertoires. With this chef-tested recipe and Convection Roast Mode, holiday meals and weeknight dinners just got easier.
Start with this flexible base recipe, then experiment with your desired flavor profile. They work equally well served as an appetizer with a sauce, or on the side of a main pasta entrée.
B E F O R E YO U S TA R T Chicken Enchiladas Simplify this recipe by substituting store-bought sauce and a precooked chicken from your local grocery store. M A K ES R AC K POS I T I ON CO O K TIM E 6 ENCHILADAS 3 45 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D F O R T H E R OA S T E D C H I C K E N F O R R OA S T I N G T H E C H I C K E N –– 2 pounds boneless skinless chicken breasts 1.
Roasted Vegetables B E F O R E YO U S TA R T M AK ES R ACK POSIT ION CO O K T IME 4-6 SERVINGS 4 25 MINUTES CO N VEC T IO N R OAST Other ingredients can easily be swapped in and out. Try turnips, parsnips, or cauliflower. It is important to have the boneless leg of lamb tied prior to roasting. Your butcher can do this.
R OAST Roast Mode FO R T H AT “ FA LL A PA R T ” T E X T U RE Slow roast or braise less tender cuts of meat like chuck roasts, lamb shanks, pot roasts, and stew meat to delicate, fall-off-the-bone texture. In this mode, the majority of the heat comes from the broil element, with some help from the bake elements. Roast Mode is designed for use on a single rack at a time.
Candied Pecans R OAST Candied nuts are an inspired addition to cheese boards, salads, or desserts, and are just as delectable on their own. M A K ES R AC K POS I T I ON CO O K TIM E 8-10 SERVINGS 1 AND 3 15 MINUTES INGREDIENTS Kale Chips Try a greener spin on the beloved potato chip, and customize to your taste by adding or substituting seasonings. P R E PA R AT I O N M E T H O D –– 1 cup raw pecan halves 1.
R OAST Pot Roast A one-pot masterpiece, this hearty pot roast creates an elegant main dish without all the cleanup. M A K ES R AC K POS I T I ON CO O K TIM E 6 SERVINGS 3 3 HOURS INGREDIENTS P R E PA R AT I O N M E T H O D –– 3 pound beef chuck roast 1. Preheat the oven to 325°F on Roast Mode –– 2 teaspoons kosher salt with a rack set on position “3.” 2.
P R E PA R AT I O N M E T H O D B E FO R E YO U S TA R T 1. Cut the chicken into 6 pieces: 2 legs, 2 thighs, and 2 breasts. 2. Cut the breasts in half to make 8 pieces in all. 3. Pat the chicken pieces dry with paper towel and season both sides with 1 teaspoon kosher salt R OAST It is important to follow the steps to sear the chicken pieces on the stove top first to help produce a crispy skin on the chicken before it is braised in the liquid. and ½ teaspoon black pepper.
BR O IL Broil Mode T H E S ECRE T TO S E A RI N G , TOA S T I N G , A N D B ROWN I N G The intense, radiant heat produced by the broiler can create an entire dish from beginning to end—as with thin steaks, chops, or fish—or add the finishing, browning touch to more delicate items like pie meringue. It is also a great alternative to grilling outdoors. Three temperature settings offer you a world of possibility. Proceed with a dash of caution, though.
Steak A classic combination—tomato and basil—adds a light, refreshing flavor to this seared shrimp. A porterhouse combines two of the best cuts of steak: a New York Strip and a filet. Depending on your taste, other cuts can easily be substituted.
Honey and Soy Chicken Skewers M A K ES R AC K POS I T I ON CO O K TIM E 10 SKEWERS 5 10 MINUTES INGREDIENTS –– 4 boneless skinless chicken breasts, sliced lengthwise into 5 thin strips each –– ½ teaspoon red pepper flakes –– 3 cloves garlic, minced –– 2⁄3 cup honey –– 2⁄3 cup soy sauce –– ¼ cup canola oil BR O IL The salty and slightly sweet combination of the glaze will guarantee these skewers disappear in moments at your next gathering. P R E PA R AT I O N M E T H O D 1.
PROOF Proof Mode FO R LOAV E S YO U WI LL LOV E One of the secrets to a good bake is a good proof. Whether you make bread every day or as a treat for special occasions, this mode will help you prepare buoyant, beautifully raised breads. While professional bakers utilize proof boxes to stimulate the correct environment for yeast activity, your M series oven is engineered with similar technology to achieve the same fluffy results.
DEHY DR AT E Dehydrate Mode A N E W TA KE O N FRU I T S A N D M E AT S Delicious, nutritious snacks are something we all look for these days. But the ones at the store—even the “healthy foods” stores—may be both expensive and loaded with extra sugar and preservatives. Many of our Wolf owners are discovering the pleasures of making their own dried fruit or meat snacks using Dehydrate Mode.
Fruit Leather B E F O R E YO U S TA R T M AK ES R ACK P O S IT IO N CO O K T IME 1 SHEET 6 2.5 - 3 HOURS INGREDIENTS You will need the Wolf dehydration kit to prepare this recipe. DEHY DR AT E Customize by substituting the cherries with apricots or other dried fruits. This treat is a sweet alternative to candy and requires very little prep time to make. P R E PA R AT I O N M E T H O D –– 1 cup dried cherries 1. Set oven to 170°F Dehydrate Mode. 2.
STO N E Stone Mode S AT U R AT I N G H E AT FO R A “ B RI CK OV EN ” EFFEC T For authentic pizza made like those in Italy by pizzaiolos—pizza bakers—you need an extremely hot oven and cooking surface that mimics a wood-fired brick oven environment. This mode uses heat from the bottom bake element and the top broil element combined with the circulating air of the fans to create intense, saturating heat up to 550°F.
Pizza STO N E This pizza dough recipe requires a couple days to develop, but your patience will be rewarded with a flavorful crust. MAK ES R ACK POSIT ION CO O K T IME 2 PIZZAS 1 15 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D –– 3¾ cups all-purpose flour –– 1 1⁄3 cups warm water TO P R E PA R E T H E D O U G H –– 1 tablespoon honey 1. Place all the ingredients in the bowl of a stand –– 2½ teaspoons kosher salt mixer fitted with a dough hook. 2.
GO U R M ET Gourmet Mode YO U S ELEC T T H E D I S H , G O U R M E T D O E S T H E RE S T This is the guesswork-free mode. Simply tell it the type of food you wish to prepare— anything from a soufflé to pizza to a few sweet potato wedges. After you make your choice, Gourmet tells you the proper rack position, sets the cooking mode, and adjusts the temperature on its own—sometimes using multiple modes and temperatures—for reliable, delicious results.
GO U R M ET Prime Rib Roast Roasting a prime rib can be a daunting task. The best preparation method for prime rib calls for two different modes and temperatures throughout the cooking process, something Gourmet Mode adjusts automatically, thus simplifying the cooking process.
GO U R M ET Spatchcock Chicken Like roast chicken, only flattened. This preparation cooks the bird more quickly and evenly and leads to a deliciously crispy and golden-brown skin.
GO U R M ET Mixed Berry Pie You may think of this as a special summertime dessert, but by using frozen berries, you can enjoy it any time of the year. Customize it to your special taste, mixing raspberries, blueberries, blackberries, or less common varieties like huckleberries and gooseberries.
WAR M Warm Mode KEEPI N G D I N N ER D ELI CI O U S Whenever your family and friends gather around the table, this mode ensures they have a hot, flavorful meal. Or use it to keep the first batch of food warm while you are preparing the second. No matter the scenario, you can count on gently warmed food. Consistent heat between 140°F and 200°F comes from the bake element, precisely the right temperature to keep food warm for an additional 30–45 minutes.
M Series Glossary Mode Cheat Sheet B A K E S TO N E D E H Y D R AT I O N PA R C H M E N T PA P E R A flat cooking surface used in baking, usually made of a porous ceramic material that results in a crispier texture for pizza crust or bread. Mimics the effects of cooking a pizza in a brick oven. The process of drying food, aiding in longer preservation—for instance: fruits, vegetables, herbs, beef jerky.
Get the most out of your M series oven. T H I S I S N OT J U S T A RECI PE B O O K . It is a technique-focused approach to understanding and mastering the Wolf M series oven. Understand how to use the oven’s main operating modes, and you will enjoy one delicious meal after another.
