Mastering the E Series Oven

MASTER THE MODES
Master the modes
UNIQUE METHODS FOR EVERY TYPE OF DISH
Your oven’s cooking modes are a collection of programs developed by
Wolf chefs. Modes create custom cooking environments for specifi c food
preparations. Based on the selected mode, the oven monitors, controls,
and adjusts the temperature and airfl ow in the cavity. Learn which mode
is best for each particular dish and you are practically guaranteed success
with any meal, from simple to spectacular.
STONE
Create the brick-oven e ect in your own
home. Using the bake stone accessory,
achieve the crispy, chewy crust you have
only been able to get from your favorite
pizza place—until now.
DEHYDRATE
This unique mode o ers you the proper
drying atmosphere to create your own
dried fruit, meat, and herbs.
GOURMET
No guesswork here. Simply place your
desired dish in the oven, select the cooking
agenda from the intuitive menu, and
Gourmet Mode does the rest.
BROIL
Many people think “seared steak” when
they think of this mode, but it can be useful
for many other types of food too, such
as caramelizing the crusty top of a crème
brûlée. Intense, radiant heat from the broil
element provides the fi nishing browning
touch required for many recipes.
PROOF
This mode provides the low, controlled
heat required to ensure the correct rise for
baked goods.
WARM
A savior for mistimed meals and latecomers
alike. Ensures everything is served hot,
holding food at its ready-to-eat temperature.
CONVECTION
Almost anything you would normally make
in an oven will benefi t from the gentle,
circulating warm air of this mode. Food is
consistently browned, no matter the rack.
CONVECTION ROAST
This high-powered roasting method
produces intense and even browning in a
fraction of the time.
ROAST
This is the ideal environment for roasting
tough cuts of meat and hearty vegetables
long and slow, transforming the inedible into
the irresistible.
BAKE
The “conventional” oven mode. The right
choice for single-rack cooking of more
delicate items, such as quiches, custards,
and cakes that require a moist environment.
Recipe on page 54
Recipe on page 34
Recipe on page 42
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