Techniques and Recipes

M Series Glossary
BAKE STONE
A flat cooking surface used in
baking, usually made of a porous
ceramic material that results in a
crispier texture for pizza crust or
bread. Mimics the eects of
cooking a pizza in a brick oven.
BLIND BAKE
To pre-bake a pie crust
without its filling.
BRAISE
A combination cooking method in
which meat is first seared, then
finished by cooking it in a covered
pot with liquid at a lower temperature.
BRINE
To soak chicken, turkey, or other meat
in a liquid solution of salt, sugar, and
water (as well as herbs, spices, and
aromatics) before cooking to enhance
the flavor. You can dry brine by rubbing
salt, sugar, and other seasonings
directly to the skin or surface.
CARAMELIZE
The browning of sugars contained
in foods, a chemical process that
occurs during cooking and can add
buttery, nutty, acidic, or bitter notes.
CONVECTION FAN
A fan that circulates hot air to
cook food.
CONVECTION OVEN
An oven that heats food through the
circulation of hot air by a fan or fans.
DEHYDRATION
The process of drying food, aiding
in longer preservation—for instance:
fruits, vegetables, herbs, beef jerky.
DOUGH HOOK
A curved attachment for your
stand mixer that kneads dough
quickly and eciently.
DRY RUB
A mixture of dried herbs and spices,
often with salt and sugar, rubbed
directly into meat. Often, it permeates
meat more quickly and eectively
than a liquid marinade.
DUAL CONVECTION OVEN
An oven that cooks food by
circulating hot air via two fans.
DUAL VERTICROSS™ CONVECTION
The advanced convection system in the
Wolf M series oven which utilizes two
columnar fans with heating elements
to provide more even, consistent
heat throughout the oven cavity.
MODE
A pre-programmed oven operation
that utilizes specific heating and fan
elements to create a customized
cooking environment for a particular
dish, such as Convection, Bake,
Roast, and Bake Stone.
MULTI-RACK COOKING
Cooking on more than one rack at
the same time—something a dual
convection oven does more eciently
than a non-convection oven.
PARCHMENT PAPER
Also called bakery paper, it is used
as a disposable nonstick surface in
baking or for cooking en papillote.
PROOF
The rise of shaped bread dough
before baking.
RADIANT HEAT
Heat that radiates from the top or
bottom of an oven to cook food.
SEAR
Cook the surface of meat at high
temperature until it browns.
TEMPERATURE PROBE
A small, pointed rod, attached to a
cord—in this case, that measures
the internal temperature of the food
into which it is inserted and the
other end into the oven's sensor
to alert you when your dish has
reached the desired temperature.
TEMPERATURE PROBE RECEPTACLE
The slot into which the temperature
probe is inserted—it will click into
place. The probe must be fully seated
in the receptacle before you adjust
the probe temperature setting.
Mode Cheat Sheet
CONVECTION MODE
The go-to mode for multi-rack
cooking. Heat comes entirely
from two rear convection fans.
BAKE MODE
Best for traditional baking, with
almost all the heat radiating up
from the bottom element.
CONVECTION ROAST MODE
A faster, more flavorful way to
roast, with most of the heat
from two rear convection fans.
ROAST MODE
For ultimate tenderness, with
most heat from top broil and some
from the bottom bake element.
DEHYDRATE MODE
Low, drying heat from the
convection fans for fruit
snacks, jerky, and herbs.
BROIL MODE
Sear steaks, chops, and fish
with intense, radiant heat
from the top broil element.
STONE MODE
Create a “brick oven eect” for
pizza with intense 550°F heat
from the bake and broil elements.
PROOF MODE
Bread rises beautifully with
low, controlled heat from
the bake element.
WARM MODE
Keep dinner warm with
gentle heat of 140°F to 200°F
from the bake element.