MASTERING the E SERIES OVEN TECHNIQUES AND RECIPES
WELCOME TO THE CREATIVE CENTER OF THE KITCHEN This book will guide you through the nuances of your convection oven, the technology that makes it work, foundational cooking basics and theory that will elevate your technique, and illustrative chef-tested recipes—that taste delicious, too. You will find that your convection oven takes the guesswork out of cooking, ultimately promising consistently delicious results every time.
Contents Table of Every time you cook with your oven, you step up to a communal hearth shared by our Wolf chefs. You join the timeless tradition of curating pots of passion, pans of care, and dishes of togetherness. Whether you meet us as a seasoned veteran, eager beginner, or likely, somewhere in between, we are delighted to have you as part of the Wolf family. I N S I D E YO U R OV EN .................................................................6 M A S T ER T H E M O D E S ..........................
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 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.
Master the modes S TO N E U N I Q U E M E T H O DS FO R E V ERY T Y PE O F D I S H Create the brick-oven effect in your own home. Using the bake stone accessory, Your oven’s cooking modes are a collection of programs developed by achieve the crispy, chewy crust you have Wolf chefs. Modes create custom cooking environments for specific food only been able to get from your favorite preparations. Based on the selected mode, the oven monitors, controls, pizza place—until now.
Convection Mode YO U R B RE A D A N D B U T T ER O F OV EN MO D E S Convection Mode is perhaps the most versatile of all modes and is an essential part of your oven. It works by circulating hot air throughout the cavity and venting out excess moisture.
Pork Tenderloin and Roasted Cauliflower 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.
Dutch Oven Bread This method is perhaps the most foolproof way of creating an artisan loaf with that to-die-for crackly, sheened crust. The Dutch oven minimizes the baking cavity, trapping moisture and steaming the loaf, similar to a professional steam oven.
B E FO R E YO U S TA R T To achieve consistent size, use a portion scoop or a pastry bag. If using the piping method, use a pencil to trace circles on the back side of your parchment paper to be your guide. Gougères 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.
Herb and Cheese Scones To achieve the perfect crumb, be sure to use cold butter and take care not to overwork the dough.
Party Crackers Easy to make, with almost limitless flavor and topping options, these crackers are a made-from-scratch appetizer suitable for cocktail parties year round. M A K ES R AC K POS I T I ON COO K TIM E 24 CRACKERS 2, 4, AND 6 12–14 MINUTES 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 EVERYTHING CRACKERS P R E PA R AT I O N M E T H O D 1.
Peanut Butter Chocolate Chip Cookies 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.
Convection Roast Mode ROA S T I N G I N MOM EN T S This mode combines the best of convection and radiant heat for significantly faster, fl avorful roasting. Like Convection Mode, it circulates hot air throughout the cavity for efficient all-over heat transfer, but then adds radiant heat for additional crispness and browning. It is saturating, powerful heat for tender, succulent proteins and vegetables.
Braised Root Vegetables Step outside the typical braise with this autumnal medley. It is a sophisticated side dish, yet its preparation remains relatively hands off. M AKE S R ACK P O S IT IO N CO O K T IME 6 SERVINGS 3 50 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D – 1 white onion, thinly sliced – 4 cloves garlic, thinly sliced 1.
B E F O R E YO U S TA R T Some chili powders contain salt—you may want to test the sauce before adding the kosher salt. Sauce color will vary depending on the chili powder—some are more red and others more brown. Chicken Enchiladas Simplify this recipe by substituting store-bought sauce and a precooked chicken from your local grocery store.
Roasted Leg of Lamb Roast Mode is ideal for meats that require rendering, such as this showstopping leg of lamb. The rendered fat creates a flavorful crust. Roast Mode protects the exterior from overbrowning while the interior cooks and stays moist.
B E FO R E YO U S TA R T You can use pre-chopped, bagged kale. Be sure to remove the stems, and if the pieces are smaller than those in the recipe, the cooking time will be slightly shorter. Fish en Papillote Baking fish in a packet is a great way to blend a variety of flavors and keep control of the cooking process. Fish is easy to overcook, but the packet provides the perfect environment to prepare this beautiful meal.
Carnitas The key to any braise, especially carnitas, is patience. It takes time for the pork to render out and take on the flavor of the braising liquid. For the same reasons you sear a pot roast before braising—increased flavor and crisp crust—we added a few minutes of broiling at the very end of the preparation method.
Recipe on page 44 Bake Mode G EN T LE H E AT FROM T H E B OT TOM U P This is the traditional oven mode you may be most familiar with. While Bake Mode is not 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, without overbrowning. Enjoy the consistent results of this tried-and-true baking method.
Quiche Lorraine Equally delicious when reheated, make this quiche ahead of time for a convenient breakfast option. Pair with a salad or fruit for a satisfying dinner option. 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 Crust To prepare crust – 1¼ cups all-purpose flour 1.
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. M A KE S R ACK P O S IT IO N CO O K T IME 1 LOAF 3 50–55 MINUTES INGREDIENTS Bread 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 fl akes, and salt. 2.
Chocolate Pot de Crème Lemon Pudding Cakes A rich and creamy chocolate custard is a memorable ending to any meal. These pudding cakes look as good as they taste. During baking, the batter naturally separates into delicate cakes on bottom with a sweet and tart lemon glaze on top.
Miniature Salted Caramel Bundt Cakes Everyone can have their very own cake, drizzled to their desire with salted caramel glaze. M AKE S R ACK POSI T IO N CO O K T IME 6 3 20–25 MINUTES S P EC I A L S U P P L I E S –– 6 miniature Bundt pans INGREDIENTS Cakes P R E PA R AT I O N M E T H O D Cakes 1. Preheat oven to 350°F Bake Mode with a rack set at position “3.” 2. Grease and lightly flour 6 Bundt pans. 3.
Cinnamon Chocolate Chip Banana Bread Banana bread is a favorite snack for adults and kids alike, and an efficient use for overripe bananas. Adding cinnamon and chocolate chips gives this classic a deliciously unique twist. M A K ES R AC K POS I T I ON CO O K TIM E 1 LOAF 3 50–55 MINUTES INGREDIENTS – 3 large, ripe bananas 1. Preheat oven to 350°F Bake Mode with a rack set at position “3.” – 1/2 cup unsalted butter, melted 2. Spray a 9-by-5 inch loaf pan with nonstick cooking spray. 3.
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 the oven’s full arsenal of heating sources and fans to create an intense, saturating heat up to 550°F. Using Stone Mode along with the Wolf bake stone kit accessory, you can achieve crispybottomed crusts for pizza, artisan breads, calzones, and fl atbreads.
Flatbread Pizza Dough Think beyond red sauce—this dough works equally well for savory and sweet applications. Shown here is a Mediterranean-inspired flatbread made with roasted red pepper hummus, feta cheese, olives, red onions, and parsley.
Dehydrate Mode A N E W TA KE O N PA N T RY S TA PLE S Delicious, nutritious snacks are something we all look for these days. But the ones found in stores—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. Circulating heat from the convection fans warms the oven between 110°F and 160°F, providing the proper drying atmosphere.
Oven “Sun-Dried” Tomatoes Preserve the peak sweetness of a summer-ripe tomato to enjoy year round. RAC K P OSI TION COO K T IME 1, 3, AND 5 12 HOURS S P EC I A L S U P P L I E S – Wolf dehydration kit (available for purchase at your appliance dealer) B E F O R E YO U S TA R T You will need the Wolf dehydration kit accessory to prepare this recipe. INGREDIENTS – 7 pounds ripe roma, grape, or cherry tomatoes, cored and halved P R E PA R AT I O N M E T H O D 1.
Gourmet Mode YO U S ELEC T T H E D I S H , A N D 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 the oven 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 Mode 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.
Spatchcock Chicken By flattening the bird, it cooks more quickly and evenly, leading to deliciously crisp and golden-brown skin.
Manicotti We substituted lasagna noodles for manicotti shells as a classic—and easier—way of assembling the manicotti.
Whole Roasted Cauliflower As a vegetarian main or potato-alternative side dish, a whole roasted cauliflower provides an impressive focal point for any spread. MAKE S RACK P O S IT IO N CO O K T IME 1 HEAD 2 90 MINUTES INGREDIENTS – 1 whole cauliflower head, about 2 pounds – ½ cup olive oil P R E PA R AT I O N M E T H O D 1. With a rack set at position “2,” select Gourmet Mode and choose Vegetable and then Roasted. Let the oven preheat. 2. Trim and remove leaves at the bottom of the cauliflower head.
Clementine Olive Oil Cake The clementine-rosemary syrup and olive oil give a savory nod to an otherwise sweet dessert. For an elegantly rustic final presentation, decorate the cake with chopped pistachios, candied clementines, and rosemary sprigs. M A KE S R ACK P O S IT IO N CO O K T IME ONE 10-INCH CAKE 3 40–45 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Candied clementines and syrup To prepare candied clementines and syrup –– 2 cups water 1.
Peach Pie A light, flaky pie crust takes patience, precision, and very cold butter. Gourmet Mode ensures the crust turns out just right by adjusting temperature and modes throughout the baking process. No risk of soggy bottoms here. M A K ES R AC K POS I T I ON CO O K TIM E ONE 9-INCH PIE 3 65–75 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Dough—Yields top and bottom crust To make crust – 2½ cups all-purpose flour 1. Combine flour, salt, and sugar.
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 crostini, carnitas, and French onion soup. It is also an alternative to grilling outdoors. Proceed with a dash of caution, though.
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 beautifully raised breads. While professional bakers utilize proof boxes to stimulate the correct environment for yeast activity, your oven is engineered with similar technology to achieve the same fluff y results.
Warm Mode T H E “ B U S Y SCH ED U LE S ” MO D E Whenever your family and friends gather around the table, this mode ensures they have a hot, fl avorful 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. To keep things moist, place a shallow pan of water on the rack below the food. I N S I D E YO U R OV E N The bottom bake element gently warms the oven cavity.
Oven Mode Quick Guide CO N V EC T I O N M O D E CO N V EC T I O N ROA S T M O D E ROA S T M O D E The go-to mode for multi-rack A faster, more fl avorful way to For ultimate tenderness, with cooking. Heat comes entirely roast, with most of the heat most heat from top broil and some from two rear convection fans. from two rear convection fans. from the bottom bake element.
Get the most out of your E 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 E series convection oven. For more recipes, visit subzero-wolf.com. Here’s to one delicious meal after another.
