MASTERING THE CONVECTION STEAM OVEN TECHNIQUES, RECIPES, AND MORE 2 018
TABLE OF CONTENTS 3 INTRODUCTION 4 Q U I C K S TA R T 44 CONVECTION STEAM MODE 49 50 6 STEAM MODE 10 12 13 14 15 16 17 Baked Custard Steamed Shrimp Tabouleh Salad Discover Sous Vide Sous Vide Vegetables Sous Vide Steak Egg Variations 52 53 55 56 57 59 60 GOURMET 63 18 R E H E AT M O D E 20 Plates of Food 64 CONVECTION MODE 25 26 27 29 30 33 34 36 Granola Jam Thumbprint Cookies Lemon Bars Roast Chicken Cakey and Fudgey Brownies Chocolate Soufflé Beef Jerky Variations CONVECTION HUMID MODE 3
TOUCH QUICK START TO ACCESS THE 5 MODES YOU’LL USE THE MOST. STEAM MODE Ideal for cooking vegetables and rice, hard-boiling eggs, soft-poaching fish, and more. Also cooks sous vide, offering 1˚ temperature adjustments from 90 to 210 degrees. CONVECTION MODE Circulating dry heat cooks poultry, vegetables, potatoes – really just about anything – about 25% faster. CONVECTION STEAM MODE The ultimate “crispy outside, juicy inside” mode – ideal for roasts, casseroles, mac and cheese, and much more.
QUICK START > STEAM MODE PREPARE A NEARLY ENDLESS ARRAY OF FOODS THE HEALTHY, NATURAL WAY. “Why do I need an oven that can do nothing more than make broccoli?” That’s the common misconception about steam cooking – that it’s for cooking vegetables, period. Nothing could be further from the truth. Even if you only used the Steam Mode of your convection steam oven, you could do far more than just cook vegetables. Combine steam with other modes, and you can cook anything.
HOW TO USE STEAM MODE The easiest way to understand the Steam Mode is to break down the temperature range into three tiers: 210 DEGREES Anything you would boil in the pot, you can cook at this temperature: vegetables, hard-boiled eggs, ears of corn, sausages to par-cook prior to grilling. 190 DEGREES The perfect temperature for soft-poaching delicate fillets of fish, shrimp, eggs, or fruit like pears.
BAKED CUSTARD Is there anything more delicious, with a sprinkling of seasonal berries on top? MAKES RACK POSITION 6 RAMEKINS 2 COOK TIME 30 MINUTES INGREDIENTS 8 yolks 3 ⁄4 cup sugar 21⁄4 cups heavy cream 11⁄2 teaspoons vanilla 1 ⁄2 teaspoon salt PREPARATION METHOD 1. Preheat the oven on the Steam Mode at 200°F. 2. In a medium bowl, whisk together the egg yolks, salt, sugar, and vanilla until well combined. 3. In a saucepan, bring the cream up to a simmer over medium heat. 4.
TABOULEH SALAD This Middle Eastern salad is such a delicious change from leafy greens, you may serve it a few times a week. MAKES RACK POSITION 6 SERVINGS 2 COOK TIME 30 MINUTES INGREDIENTS PREPARATION METHOD 1 cup bulgur wheat 1. Pour the bulgur wheat into a small baking dish or 9x9 inch pan. 2. Add the 1¼ cups water water and place into the steam oven on the wire rack. 3. Select the Steam 1 ⁄3 cup olive oil Mode set to 210 degrees. Cook for 25-30 minutes. 4.
DISCOVER SOUS VIDE FOR RESTAURANT QUALITY STEAKS AND MORE. Sous vide (pronounced “sue-veed”) is a cooking technique in which food is placed in a vacuum-sealed bag, then immersed in water and slow cooked at a precise temperature. The result? Perfectly cooked steaks, chops, seafood, and vegetables every time – no undercooking, no overcooking, no grimacing guests.
EGG VARIATIONS Rediscover the glorious taste of the egg and add a bit of punch to brunch. MAKES VA R I E S RACK POSITION OR COOK TIME 3 VA R I E S INGREDIENTS Eggs Kosher salt Freshly ground black pepper PREPARATION METHOD HARD-BOILED EGGS 1. Place the desired number of whole eggs on the wire rack. Select the Steam Mode set to 210°F. Cook for 20 minutes. 2. Remove the eggs and place in a large bowl filled with ice and water. Allow to fully cool. SCRAMBLED 1.
QUICK START > REHEAT MODE STEAM AND CONVECTION HEAT GENTLY REHYDRATE YOUR FOOD INSTEAD OF DRYING IT OUT. When it’s time to heat up last night’s dinner, we typically do it the easy way – in the microwave, with uninspiring results. Maybe that’s why people often wrinkle their noses at the thought of eating leftovers. A microwave removes moisture from the food as it heats, so it can be dry and tasteless – nothing like the night before.
REHEATING PLATES OF FOOD The Reheat Mode is perfect for reheating a variety of different foods and leftovers from the day before. BEFORE YOU START Entire plates of food can be reheated using the Reheat Mode. This allows for fully composed plates of food to be reheated and served without the need for additional dishes. Be sure the plates being used are oven-safe.
QUICK START > CONVECTION MODE THE DRY COOKING WAY TO PREPARE ALMOST ANYTHING. The convection process is an essential part of your convection steam oven. So let’s talk about how convection works and why it’s such a popular cooking mode. In Convection Mode, heat doesn’t just come up from the bottom of the oven like it does in an ordinary oven. It circulates throughout the oven cavity with the help of a fan in the back of the oven.
HOW TO USE CONVECTION MODE The Convection Mode in your convection steam oven is unique in that excess moisture given off by the food is vented out of the appliance. This mode works well for food you are inherently trying to keep dry or that would not benefit from the addition of steam. Using convection also allows for baking on multiple rack positions at the same time. CONVECTION MODE REVIEW Cook on multiple racks. Excess moisture is vented off.
LEMON BARS Buttery, tender, and tart – everything a lemon bar should be. MAKES RACK POSITION 2 1 PA N COOK TIME 30 MINUTES INGREDIENTS SHORT DOUGH C U S TA R D 2 cups all-purpose flour 1 cup + 2 tablespoons sugar 1 cup powdered sugar 2 tablespoons + 2 teaspoons all-purpose flour 2 sticks butter, cubed 3 eggs 1 ⁄2 teaspoon lemon zest 1 tablespoon lemon zest 6 tablespoons freshly squeezed lemon juice (about 2 lemons) PREPARATION METHOD SHORT DOUGH 1.
ROAST CHICKEN A simple dish, but one that can reach a new level of crackly skinned, tender fleshed perfection with the magic of circulating convection heat. BEFORE YOU START One of the best tools a kitchen can have is parchment paper. Place it under granola to ease removal, cover your countertop to cool cookies after baking, or wrap fish fillets in it to cook them “en papillote.” The use of parchment paper in this recipe prevents drippings from the chicken from burning to the pan.
CAKEY BROWNIES More flour, less butter and chocolate makes for a taller, lighter brownie. Using the best quality chocolate and cake flour will have delicious results. MAKES RACK POSITION 2 1 PA N COOK TIME 20-25 MINUTES INGREDIENTS 4 ounces good quality, unsweetened chocolate 12⁄3 cups sugar 1 teaspoon baking powder 1 teaspoon salt OPTIONAL: 1½ sticks butter 2 teaspoons vanilla 1 cup chocolate chips 3 eggs 1 cup cake flour PREPARATION METHOD 1. Preheat the oven on the Convection Mode at 325°F.
CHOCOLATE SOUFFLÉ Yes, you can make chocolate soufflés at home in your own kitchen. These soufflés are improved with the addition of caramel sauce at the end for an extra level of decadence. BEFORE YOU START You can use a variety of sauces: caramel sauce, warm chocolate fudge, raspberry puree, or even vanilla crème anglaise.
BEEF JERKY VARIATIONS Dehydrating your way to delicious beef jerky is a simple process at home. Why not spice it up with variations like teriyaki, barbecue, or jalapeño? Check out the easy recipes below. BEFORE YOU START You will need both of the wire racks that came with your oven. It is also helpful to have the solid oven pan to catch drips as you lay out the strips of meat across the racks. Surprisingly, you will also need a colander to drain off the excess marinade.
QUICK START > CONVECTION HUMID MODE THE BEST WAY TO COOK CASSEROLES, LASAGNA, QUICK BREADS, AND MORE. This mode produces no steam, but instead retains the natural moisture in the foods you’re The Convection Humid Mode is ideal for foods that cooking. The heating element and convection fan produce moving air, while oven ventilation have enough of their own moisture or do not require is sealed, so moisture remains in the oven.
LASAGNA A classic comfort dish that’s easy to prepare, even for a crowd. If you like, put it together and then refrigerate it for baking the next day. BEFORE YOU START If desired, the noodles can be parboiled in a stockpot. Boil until cooked halfway, then rinse under cool water to stop the cooking process. Lay them in a 9x13 inch pan and cover them with water until needed in the recipe.
COFFEE CAKE Forget bagels, scones, and wraps. This coffee cake with the right brew is the ultimate morning snack. MAKES RACK POSITION 1 LOAF 2 COOK TIME 45 MINUTES INGREDIENTS 2 eggs CINNAMON CRUMBLE 2 cups all-purpose flour 1 cup buttermilk 3 tablespoons butter, melted ½ cup + 2 tablespoons sugar 1 1 tablespoon baking powder 1 teaspoon vanilla CAKE ⁄4 cup + 1 tablespoon oil 2 teaspoons cinnamon ½ cup + 2 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon kosher salt PREPARATION METHOD 1.
ITALIAN MEATLOAF Every cook needs a great meatloaf recipe like this, to wow the family and use in sandwiches the next day. BEFORE YOU START A great tip to help drain excess fat off the meatloaf is to bake the meatloaf on the perforated convection steam oven pan placed above the solid pan. The solid pan acts as a drip tray, which eases cleanup and helps reduce any burning.
QUICK START > CONVECTION STEAM MODE STEAM KEEPS YOUR DISH MOIST, CONVECTION BROWNS OR CRISPS IT JUST RIGHT. This is the ultimate “crisp on the outside, moist and juicy on the inside” mode. Just It perfectly combines steam and convection cooking. think of the wide range of dishes you’d want to turn out that way. Roast turkey. Bubbly Steam is produced throughout the cooking process, casseroles. Bacon. Mac and cheese. Panko-crusted fish. Chicken Parmesan.
HOW TO USE CONVECTION STEAM MODE By making use of a combination of steam and moving air, the Convection Steam Mode allows for a wide range of foods to be prepared. From frying to braising and from roasting to searing, the use of different temperatures can create vastly different results. In the case of braising, setting the convection steam oven to 265°F works wonders on cuts of meat like pork shoulder, ribs, or a beef chuck roast.
MOROCCAN BRAISED LAMB SHOULDER Lamb dishes are becoming more and more popular in restaurants. Try this recipe, and you’ll understand why. The flavor is both unique and delicious.
BEST CHEESECAKE EVER This recipe has never failed us. It always produces a final result that is exceptionally creamy and delicious. BEFORE YOU START Have the cream cheese at room temperature. Do not rush the mixing, and be sure to fully cream the mixture so no lumps are present. You will need plastic wrap for baking this cheesecake.
PITA BREAD Pita bread balloons up almost into a ball when baking, so this recipe is especially fun for children. BEFORE YOU START Active dry yeast can be substituted in this recipe. If used, place the yeast and warm water in the mixing bowl and allow to sit for 5 minutes prior to adding any ingredients.
PRETZEL BUNS Pretzels are fun to make in the kitchen and are unique in that they are boiled before they are baked. This pretzel dough recipe can also be used to make pretzel knots, twists, or nuggets. BEFORE YOU START Make sure to spray the perforated convection steam oven pan to prevent sticking.
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 fine. 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.
POT ROAST This may be the ultimate comfort food, perfected with this oven: steam keeps the meat oh-so tender, while convection crisps the outside just right.
TOUCH GOURMET TO ACCESS AUTOMATIC MODES THAT MAKE COOKING EASY. Gourmet provides you with quick access to a variety of cooking modes, as well as a collection of its own unique presets, making it the perfect resource to prepare nearly any food.
GOURMET > BAKED GOODS > BREAD > MORE GOURMET ARTISAN BREAD Baking great bread is an art made considerably easier with the convection steam oven. It takes time, but don’t try to skip any steps – they all make your bread better. For instance, the rest period between the first and second mixing times is absolutely essential.
TOUCH MORE TO ACCESS 8 USEFUL SPECIALTY MODES, FROM SLOW ROAST TO SANITIZE. BUT MORE ISN’T JUST ABOUT COOKING. Use the Spa mode to heat up towels and wraps for a relaxing end-of-day treat, or go with Sanitize if you’re a young family with baby bottles and pacifiers to disinfect. HERE ARE SPECIALTY MODES YOU’LL FIND UNDER MORE: RECIPES You program instructions for Mom’s Casserole or your own excellent Very Berry Pie – mode, time, temperature – so you can cook it automatically.
MORE > MORE GOURMET > FRESH APPETIZERS SPANAKOPITA PUFFS This small but flavorful appetizer perfectly captures the zesty spirit of Greek food and celebrations and will surely get the party started for you and your guests.
MORE > SLOW ROAST MODE PERFECTLY ROASTED MEATS, DONE EXACTLY WHEN YOU WANT THEM. MORE > AUTO STEAM BAKE MODE Here’s the scenario: you want to serve beef tenderloin cooked perfectly to medium rare for a dinner HOW ARTISAN CRACKLY, party this evening at 7. WhereBAKERS would you GET begin?THAT There are a multitude SHINY of details CRUST. you need to know in order to pull off this meal.
HOW TO USE AUTO STEAM BAKE MODE Whether you like baguettes, batards, croissants, turnovers, or pies, the Wolf convection steam oven allows even the most novice baker to turn out baked goods worthy of a seasoned professional. Take baking bread, for example. Combining nothing more than flour, water, salt, and yeast allows for the creation of a nearly endless assortment of breads, simply by adjusting the ingredients. But it is an art, one that takes practice, time, and trial.
HEARTY OAT BREAD This is our favorite everyday bread, whether you need sandwiches for school lunches or a loaf to accompany your beef stew or white chicken chili. But be patient: you’ll have to let it proof four times to achieve the very best flavor and texture.
APPLE PIE This apple pie recipe takes advantage of the Auto Steam Bake Mode’s ability to make a beautiful, glossy top crust. BEFORE YOU START It is best to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.
MORE > SLOW ROAST MODE PERFECTLY ROASTED MEATS, DONE EXACTLY WHEN YOU WANT THEM. Here’s the scenario: you want to serve beef tenderloin cooked perfectly to medium rare for a dinner party this evening at 7. Where would you begin? There are a multitude of details you need to know in order to pull off this meal.
SLOW ROAST BEEF TENDERLOIN There’s nothing that wows dinner party guests like beef tenderloin, but you may never have prepared it for fear of not getting it right. Take heart: the Slow Roast Mode of the Wolf convection steam oven attends to all the details, so success is assured. What are you serving Saturday night? BEFORE YOU START A beef tenderloin between 3 and 6 pounds works best.
TOUCH FAVORITES TO CRE ATE SHORTCUTS TO YOUR FAVORITE DISHES. YOU CAN CREATE MENU FAVORITES OR CUSTOM FAVORITES. Menu Favorites are dishes you’ll find within the Gourmet or More Gourmet modes of your oven. A good example is frozen pizza – something you may fix a few times a week. In More Gourmet, you’d have to touch More, then More Gourmet, then scroll through and find Frozen Pizza, then choose the time and temperature, then touch Start. So, 6 steps. YOU CAN MAKE FROZEN PIZZA A FAVORITE. HERE’S HOW: 1.
GLOSSARY BAGUETTE DRY RUB S I L PAT® A long, thin loaf of French bread. A mixture of dried herbs and spices, often with salt and sugar, that is rubbed directly into meat. Often, it permeates meat more quickly and effectively than a liquid marinade. A non-stick baking mat especially useful for working with sticky or gooey materials. Similar to a baguette, but shorter. BOULE A traditional French bread shaped like a squashed ball.
GET THE MOST OUT OF YOUR CONVECTION STEAM OVEN This isn’t just a recipe book. It’s a technique-focused approach to understanding and mastering the Wolf convection steam oven. Learn these techniques, understand how to use the oven’s main operating modes, and you’ll enjoy one delicious (and nutritious) meal after another.
