Mastering the Convection Steam Oven

ManualsBrandsWolf ManualsSingle Wall OvensWolf 30" E Series Built-In Stainless Steel Transitional Convection Steam Oven

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.

You can cook sous vide in the Wolf convection steam oven using a “steam bath”

environment. It works like this: you seal a steak or other food in a plastic bag,

extract the air, then place it on a wire rack in the Wolf convection steam oven.

Using the Steam Mode, set the oven at the exact right temperature, for instance,

130°F for a medium rare tenderloin. Then just leave it alone. Go read a book,

prune a rose bush, meet a friend for coffee. In about two hours, the steak will be

perfectly cooked. Just nish it off by searing for a few minutes to get that crispy

exterior layer, added depth of avor, and of course, those must-have grill marks.

It works just as well for chops, seafood, poultry, even vegetables. You will

discover juicy deliciousness like you’ve never known at home. All thanks

to the Wolf convection steam oven, which adjusts in precise 1° increments

from 90°F to 210°F and provides the perfect sous vide steam bath.

Once you discover sous vide cooking, you’ll love the taste,

texture, and convenience it gives you, not to mention the

smiles on the faces of your dinner party guests.

DISCOVER SOUS VIDE

FOR RESTAURANT QUALITY STEAKS AND MORE.

SOUS VIDE VEGETABLES

Sous vide isn’t just for steaks and other proteins. It’s also a delicious way to

prepare almost any vegetable. Below, we suggest a few favorite pairings and

ﬂavorings to get you started – but please, be adventurous!

SUGGESTED PARINGS

Carrots with harissa

Turnips with miso and butter

Beets with herbs and vinegar

Asparagus with white wine and butter

Peppers with olive oil

SUGGESTED FLAVORING/AROMATICS

Salt and pepper

Bay leaf

Thyme

Rosemary

Parsley

MAKES RACK POSITION COOK TIME

VARIES

30-60 MINUTES

PREPARATION METHOD

1. Preheat the oven on the Steam Mode at 185°F. 2. Trim and wash the vegetables.

Drain in a colander and pat dry. 3. Place the drained vegetables in a vacuum seal bag

and distribute evenly. Add favorite pairings and avorings or aromatics, then vacuum

seal the bag. 4. Place the bag on the perforated pan. 5. Steam between 30-60 minutes

depending on the size of the vegetable pieces. 6. Serve immediately or cool the bag

down in an ice water bath prior to placing in the refrigerator.

QUICK START > STEAM MODE