Techniques and Recipes

OVEN
INSIDE YOUR OVEN ................................................6
MASTER THE MODES ............................................. 8
CONVECTION ............................................................11
– Dutch Oven Bread ............................................12
– Toffee Cookies ................................................... 14
– Gluten-Free Biscuits ......................................15
– Marinated Chicken Thighs .......................... 17
BAKE ..............................................................................18
– Baked Custard ..................................................19
– Multigrain Sandwich Bread ....................... 20
– Miniature Salted Caramel
Bundt Cakes ...................................................... 23
CONVECTION ROAST ......................................... 24
– Braised Root Vegetables ............................... 25
– Pork Tenderloin
with Plum Chutney ..........27
ROAST .......................................................................... 28
– Roasted Leg of Lamb ..................................... 29
– Hasselback Butternut Squash .................... 30
– Carnitas .............................................................. 32
BROIL ........................................................................... 35
PROOF ..........................................................................37
DEHYDRATE.............................................................. 38
– Dried Fruit......................................................... 39
– Beef Jerky ..........................................................40
– Oven “Sun-Dried” Tomatoes .......................41
Contents
Table of
STONE ......................................................................... 43
– Flatbread Pizza Dough .................................. 44
GOURMET ................................................................... 47
– Prime Rib Roast .............................................. 48
– Brined Roast Chicken .................................... 50
– Whole Roasted Cauliflower ........................51
– Clementine Olive Oil Cake ...........................52
– Peach Pie ............................................................ 55
WARM ............................................................................57
RANGETOP
YOUR RANGETOP ................................................. 58
DUAL-STACKED, SEALED BURNER ............. 59
MELT ............................................................................. 60
– Fondue ..................................................................61
SIMMER ....................................................................... 62
– Pomodoro Sauce .............................................. 63
– New England Clam Chowder ...................... 64
BOIL .............................................................................. 66
– Pappardelle ........................................................ 68
– Parisian Gnocchi .............................................. 71
BLANCH AND SHOCK ..........................................72
– Broccolini............................................................73
PANFRY.........................................................................74
– Pork Schnitzel ...................................................75
SEAR ..............................................................................76
– Pan-Seared Duck
with Cherry Sauce ......... 78
DEGLAZE .................................................................... 80
– Steak
with Pan Sauce........................................ 81
CHARBROILER
YOUR CHARBROILER .......................................... 82
– Grilled Peaches
and Pound Cake ............... 83
– Grilled Vegetables
with Garlic Aioli .......... 84
– Grilled Caesar Salad ...................................... 85
– Jamaican Jerk Shrimp Kebabs .................. 86
GRIDDLE
YOUR GRIDDLE ...................................................... 88
– Tor t illas .............................................................. 89
– Bison Burger Sliders
with Caramelized
Onions
and Sautéed Mushrooms................. 91
– Scallops ............................................................... 92
– French Toast
with Browned Butter ........... 93
FRENCH TOP
YOUR FRENCH TOP ............................................. 94
– French Onion Soup......................................... 96
– Mushroom
and Parmesan Risotto ............. 98
Every time you cook with your range, 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.
FULL RANGE
YOUR FULL RANGE ............................................100
– Sea Bass
with Chive-Garlic
Compound Butter ..........................................101
– Braised Short Ribs ........................................ 102
– Manicotti ......................................................... 105
– Profiteroles
with White
Chocolate Ganache ....................................... 107
APPENDIX
OVEN MODE QUICK GUIDE .......................... 108
4
5