MASTERING the INDUCTION RANGE TECHNIQUES AND RECIPES
WELCOME TO THE CREATIVE CENTER OF THE KITCHEN This book will guide you through the nuances of your range, the technology that makes it work, foundational cooking basics and theory that will elevate your technique, and illustrative chef-tested recipes—that taste delicious, too. You will find that your range takes the guesswork out of cooking, ultimately promising consistently delicious results every time.
Contents Table of 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. OVEN R ANG E TOP I N S I D E YO U R OV EN ................................................ 6 YO U R R A N G E TO P .........................
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 VertiCross™ 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.
Master the modes B RO I L Many people think “seared steak” when they think of this mode, but it can be useful U N I Q U E M E T H O DS FO R E V ERY T Y PE O F D I S H for many other types of food too, such as caramelizing the crusty top of a crème Your oven’s cooking modes are a collection of programs developed by brûlée. Intense, radiant heat from the broil Wolf chefs. Modes create custom cooking environments for specific food element provides the finishing browning preparations.
Convection Mode YO U R B RE A D A N D B U T T ER O F OV EN MO D E S Convection Mode is perhaps the most versatile of all modes and is an essential part of your oven. It works by circulating hot air throughout the cavity and venting out excess moisture.
Dutch Oven Bread This method is perhaps the most foolproof way of creating an artisan loaf with that to-die-for crackly, sheened crust. The Dutch oven minimizes the baking cavity, trapping moisture and steaming the loaf, similar to a professional steam oven.
Toffee Cookies Thanks to the warm, circulating air of Convection Mode, you can bake an entire batch of cookies at once—three trays at a time. MAKE S RACK P O S IT IO N CO O K T IME 12 1, 3, AND 5 10 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D – 1 cup (2 sticks) unsalted butter 1. In a small saucepan over medium heat, cook butter, stirring often – 2 cups all-purpose flour until foamy and beginning to brown. 2.
Marinated Chicken Thighs This marinade is a favorite of our test kitchen chefs. It is simple to prepare, scales easily for larger groups, and is the ultimate crowd pleaser. M A K ES R AC K POS I T I ON CO O K TI M E 4 SERVINGS 3 20–25 MINUTES INGREDIENTS – 1½ pounds boneless, skinless chicken thighs Marinade – ¾ cup vegetable oil P R E PA R AT I O N M E T H O D 1. Mix all marinade ingredients together in a medium-sized bowl. Reserve 1⁄3 cup of marinade for later use. 2.
B E FO R E YO U S TA R T A hot water bath, or bain-marie, is necessary for custards—it prevents cracking and drying out and regulates temperature during baking. Bake Mode G EN T LE H E AT FROM T H E B OT TOM U P This is the traditional oven mode you may be most familiar with. While Bake Mode is not as proficient at multi-rack cooking as Convection Mode, it delivers the proper environment to help quiches, custards, quick breads, and cakes stay moist and bake evenly, without overbrowning.
Multigrain Sandwich Bread This recipe is our test kitchen’s go-to for sandwich bread. Fairly simple to prepare, it is a delicious alternative to store-bought loaves. The honey adds a slight sweetness to the loaf without overpowering the nuttiness of the grains.
Miniature Salted Caramel Bundt Cakes Everyone can have their very own cake, drizzled to their desire with salted caramel glaze. M A K ES R AC K POS I T I ON CO O K TI M E 6 3 20–25 MINUTES S P EC I A L S U P P L I E S – 6 miniature Bundt pans INGREDIENTS Cakes P R E PA R AT I O N M E T H O D Cakes 1. Preheat oven to 350°F Bake Mode with a rack set at position “3.” 2. Grease and lightly flour 6 Bundt pans. 3.
Braised Root Vegetables Convection Roast Mode ROA S T I N G I N MOM EN T S This mode combines the best of convection and radiant heat for Step outside the typical braise with this autumnal medley. It is a sophisticated side dish, yet its preparation remains relatively hands off. M A K ES R AC K POS I T I ON CO O K TI M E 6 SERVINGS 3 50 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D significantly faster, fl avorful roasting.
Pork Tenderloin with Plum Chutney Convection Roast Mode is ideal for lean proteins, like pork tenderloin, that do not need to render. It means more delicious results in less time. M A K ES R AC K POS I T I ON COOK T I M E 6 SERVINGS 4 30 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Chutney Chutney – 4 red or black plums 1. Peel plums, if desired. Halve and pit. Cut into ½-inch – 1 tablespoon olive oil wedges. 2.
Roasted Leg of Lamb Roast Mode is ideal for meats that require rendering, such as this showstopping leg of lamb. The rendered fat creates a flavorful crust. Roast Mode protects the exterior from overbrowning while the interior cooks and stays moist.
Hasselback Butternut Squash MAKE S RACK PO S I T I O N CO O K T IME 6 SERVINGS 3 1 HOUR R OAST The Hasselback technique creates greater surface area for flavorful herbs, seasonings, and butter—and lots of it—to cling to. The result? Delicious flavor and texture in every bite. To achieve the hallmark thin slices of Hasselback dishes, we used a two-step roasting process. By roasting the unsliced squash halves until slightly softened, we were able to cut consistent, thin slits with ease.
Carnitas The key to any braise, especially carnitas, is patience. It takes time for the pork to render out and take on the flavor of the braising liquid. For the same reasons you sear a pot roast before braising—increased flavor and crisp crust—we added a few minutes of broiling at the very end of the preparation method. Pair with tortillas on page 83.
Broil Mode T H E S ECRE T TO S E A RI N G , TOA S T I N G , A N D B ROWN I N G The intense, radiant heat produced by the broiler can create an entire dish from beginning to end—as with thin steaks, chops, or fish—or add the finishing, browning touch to more delicate items like crostini, carnitas, and French onion soup. It is also an alternative to grilling outdoors. Proceed with a dash of caution, though.
Proof Mode FO R LOAV E S YO U WI LL LOV E One of the secrets to a good bake is a good proof. Whether you make bread every day or as a treat for special occasions, this mode will help you prepare beautifully raised breads. While professional bakers utilize proof boxes to stimulate the correct environment for yeast activity, your oven is engineered with similar technology to achieve the same fluff y results.
Dried Fruit As a stand-alone snack or a topping for yogurt parfaits, homemade dried fruit is as enjoyable (and simple) to make as it is to eat. Dehydrate Mode M A K ES R AC K P O S I T I O N COO K TI M E 6 SERVINGS 2 AND 4 3–5 HOURS A N E W TA KE O N PA N T RY S TA PLE S Delicious, nutritious snacks are something we all look for these days. But the ones found in stores—even the “healthy foods” stores—may be both expensive and loaded with extra sugar and preservatives.
Beef Jerky You will need the Wolf dehydration kit accessory to prepare this recipe. Additionally, we recommend having the beef sliced by a butcher at time of purchase, rather than attempting it by hand. A butcher ensures thin, even slices—the key to achieving perfect texture.
Stone Mode S AT U R AT I N G H E AT FO R A “ B RI CK OV EN ” EFFEC T For authentic pizza made like those in Italy by pizzaiolos—pizza bakers—you need an extremely hot oven and cooking surface that mimics a wood-fired brick oven environment. This mode uses the oven’s full arsenal of heating sources and fans to create an intense, saturating heat up to 550°F.
Flatbread Pizza Dough Think beyond red sauce—this dough works equally well for savory and sweet applications. Shown here is a Mediterranean-inspired hummus flatbread.
Gourmet Mode YO U S ELEC T T H E D I S H , A N D G O U R M E T D O E S T H E RE S T This is the guesswork-free mode. Simply tell the oven the type of food you wish to prepare—anything from a soufflé to pizza to a few sweet potato wedges. After you make your choice, Gourmet Mode tells you the proper rack position, sets the cooking mode, and adjusts the temperature on its own— sometimes using multiple modes and temperatures—for reliable, delicious results.
Prime Rib Roast Roasting a prime rib can, at first, feel like a daunting task. Thanks to Gourmet Mode, the oven adjusts mode and temperatures automatically, simplifying the cooking process and giving you greater peace of mind.
Brined Roast Chicken Whole Roasted Cauliflower The chicken can be brined for up to three days in the refrigerator, making this an easy prep-ahead meal. As a vegetarian main or potato-alternative side dish, a whole roasted cauliflower provides an impressive focal point for any spread. M A KE S RACK P O S IT IO N CO O K T IME 4 SERVINGS 3 20–30 MINUTES INGREDIENTS – 4 8-ounce bone-in chicken thighs Brine – 1 cup water P R E PA R AT I O N M E T H O D 1.
Clementine Olive Oil Cake The clementine-rosemary syrup and olive oil give a savory nod to an otherwise sweet dessert. For an elegantly rustic final presentation, decorate the cake with chopped pistachios, candied clementines, and rosemary sprigs. MAKE S R ACK P O S IT IO N CO O K T IME ONE 10-INCH CAKE 3 40–45 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Candied clementines and syrup To prepare candied clementines and syrup – 2 cups water 1.
Peach Pie A light, flaky pie crust takes patience, precision, and very cold butter. Gourmet Mode ensures the crust turns out just right by adjusting temperature and modes throughout the baking process. No risk of soggy bottoms here. M A K ES R AC K POS I T I ON CO O K TI M E ONE 9-INCH PIE 3 65–75 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Dough—Yields top and bottom crust To make crust – 2½ cups all-purpose flour 1. Combine flour, salt, and sugar.
Warm Mode T H E “ B U S Y SCH ED U LE S ” MO D E Whenever your family and friends gather around the table, this mode ensures they have a hot, fl avorful meal. Or use it to keep the first batch of food warm while you are preparing the second. No matter the scenario, you can count on gently warmed food. To keep things moist, place a pan of shallow water on the rack below the food. I N S I D E YO U R OV E N The bottom bake element gently warms the oven cavity.
HOW IT WORKS YOUR WOLF INDUCTION RANGETOP Induction The induction cooking surface may look similar to Your rangetop was built for precision and control. Learn the nuances of the advanced technology and design, and you will be able to better wield its versatility and power. From ultra-low melts to high-powered boils, you will learn how to exactly manipulate your rangetop for the most consistent and flavorful results.
Melt S AY, “ SO LO N G! ” TO B U RN T B U T T ER M ELT D OWN S Fondue Make this dessert your own—experiment with different semisweet and bittersweet chocolates. Melting is nothing more than a form change: something solid turning into liquid. It may seem unnecessary to spend time with something as basic as melting, but your Wolf rangetop is especially skilled at holding the low, precise M A K ES COOK T I M E 8 SERVINGS 15 MINUTES temperature required for the task.
Simmer N O N EED TO S T E W OV ER T H I S E A S Y T ECH N I Q U E Simmering is a versatile, gentle cooking method that is foundational to many preparations. It is a process in which liquid is kept just under its boiling point. While there is not an exact “simmering temperature,” water simmers around 180°F to 190°F at sea level. To achieve a simmer, first bring the liquid to a full boil and then decrease the temperature to the point where small bubbles intermittently crest the surface.
New England Clam Chowder R AN GETO P Once the vegetables are prepped, this hearty East Coast favorite comes together in about half an hour.
Boil B U B B LE U P WI T H PRI D E OV ER PERFEC T LY A L D EN T E PA S TA Although simple, boiling is a vital technique required for several common cooking tasks. Boiling occurs when water reaches 212°F at sea level. It is often described as a “full” or “rolling” boil: lots of large bubbles rising from the bottom and breaking the surface of the water, essentially rolling the water around the pan.
Pappardelle Fresh, homemade pasta is always a treat. We have included instructions for preparing the dough by food processor and by hand—either method will provide excellent results. Shown here is the pappardelle served with the pomodoro sauce on page 63. MAKE S CO O K T IME 4 SERVINGS 3–4 MINUTES INGREDIENTS – 3 large eggs, beaten P R E PA R AT I O N M E T H O D Making dough using a food processor – 2 cups all-purpose flour, plus more for dusting 1.
Parisian Gnocchi Unlike its Italian cousin, Parisian gnocchi does not have potato in the dough. Also, instead of rolling and slicing individual gnocchi, they are piped directly into boiling water. M A K ES COOK T I M E 4 SERVINGS 30 MINUTES INGREDIENTS – 8 ounces (1 cup) water – 4 ounces (8 tablespoons) unsalted butter P R E PA R AT I O N M E T H O D To make gnocchi 1. In a medium saucepan over high heat, bring water, butter, and – 0.15 ounces (¾ teaspoon) kosher salt salt to a boil.
Blanch and shock T H I S B RI G H T I D E A WI LL LE A D TO MO RE V I B R A N T CO LO R S A N D T E X T U RE S Blanching is a simple technique in which foods cooks quickly in boiling water. Food is then transferred to an ice bath and “shocked” to immediately halt the cooking process. This technique has multiple signifi cant uses in the kitchen. First, and most commonly, it is used to preserve the color and texture of vegetables, like broccoli.
Panfry A LL YO U N EED I S A LI T T LE H OT O I L A N D SOM E FLI PPI N G FI N E S S E Unlike deep-frying, panfrying involves much less oil. Instead of fully submerging food in multiple quarts of hot oil, panfrying utilizes just enough oil or fat to coat the pan. Additionally, panfrying is usually done at a lower temperature than sautéing—to avoid scorching the exterior of the food while the interior is left underdone.
Sear WI T H T HE S E S IM PLE T IP S , YO U WILL B E A B LE TO S TA N D T HE HE AT O F T H I S H I G H-P OWERED CO O KIN G T ECH N I Q U E The pièce de résistance for many home cooks is the pan-seared steak. A quick internet search will turn up an almost overwhelming amount of tips, tricks, and theories (and many myths) about the “perfect” preparation of a seared filet or rib eye.
Pan-Seared Duck with Cherry Sauce Game birds, like the duck in this recipe, are most flavorful, tender, and moist when cooked medium or medium rare and given at least 10 minutes to rest. MAKE S CO O K T IME 2 SERVINGS 10 MINUTES INGREDIENTS – 2 5–6 ounce duck breast halves or 1 12–16 ounce duck breast half – 2 tablespoons chilled butter, divided Preparation method 1. Place duck breast halves between two sheets of plastic wrap. Pound lightly to an even thickness, about ½–¾ inch. Discard plastic wrap.
Deglaze A S IM PLE A D D I T I O N TO A N Y H OM E CO O K ’ S REPER TO I RE After sautéing or searing proteins, you may notice leftover browned bits on the bottom of the pan—do not abandon them or wash them away. Those browned bits, or fond, are fl avor goldmines. Fond is the foundation of pan sauces and can be incorporated with a deglazing process.
Tortillas Like homemade pasta, homemade tortillas make a meal extra special yet only require a simple list of ingredients. While homemade tortillas are a bit time consuming, their texture and fresh corn flavor far outshine store-bought varieties. Pair with carnitas on page 32.
Sea Bass with Chive-Garlic Compound Butter Paired with a simple compound butter, this recipe lets the flaky sea bass shine. Your Full Range B RI N G I N G I T A LL TO G E T H ER The true functionality and versatility of your range shines with dishes that use both the rangetop and oven. This section contains four examples that connect the learnings found throughout this book: the technological details of your range, the science behind fl avor, and the cooking techniques and skills.
Braised Short Ribs Unlike its beef stew cousin, boeuf bourguignon, this recipe features a thick, silky sauce that clings to the fork-tender short ribs. MAKE S RACK P O S IT IO N CO O K T IME 8 SERVINGS 2 3–3½ HOURS INGREDIENTS – 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces – 3 tablespoons vegetable oil P R E PA R AT I O N M E T H O D 1. Preheat oven to 350°F Convection Roast Mode with a rack set at position “2.” 2. In a large Dutch oven over medium-high heat, heat oil.
Manicotti We substituted lasagna noodles for manicotti shells as a classic—and easier—way of assembling the manicotti.
Profiteroles with White Chocolate Ganache Made with authentic choux pastry, these little cream puffs will transport you to a French patisserie. No passport required. M A K ES R AC K P O S I T I O N COOK TI M E 12 PROFITEROLES 3 20–25 MINUTES INGREDIENTS P R E PA R AT I O N M E T H O D Pastry cream To make pastry cream – 6 large egg yolks 1. In a large bowl, beat egg yolks and sugar. Whisk in flour. Set aside. 2.
Oven Mode Quick Guide CO N V EC T I O N M O D E BAKE MODE CO N V EC T I O N ROA S T M O D E The go-to mode for multi-rack Best for traditional baking, with A faster, more fl avorful way to cooking. Heat comes entirely almost all the heat radiating up roast, with most of the heat from two rear convection fans. from the bottom element. from two rear convection fans.
Get the most out of your induction range. T H I S I S N OT J U S T A RECI PE B O O K It is a technique-focused approach to understanding and mastering the Wolf induction range. For more recipes, visit subzero-wolf.com. Here’s to one delicious meal after another.
