Mastering the E Series Oven

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
fl avorful 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 fl avor compounds and
color for more delicious food.
CONVECTION
How It Works
Convection is the circulation of warm air around
the cavity of an oven. Specifi cally, your oven is
engineered with Wolf’s dual convection system.
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 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.
Recipe on page 31
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INSIDE YOUR OVEN