Wolf CSO30TMSTH, CSO30PESPH Cookbook

MASTERING THE

CONVECTION

STEAM OVEN

TECHNIQUES, RECIPES, AND MORE

2018

TABLE OF CONTENTS

WELCOME TO A DELICIOUS

3 INTRODUCTION

QUICK START

6 STEAM MODE

Baked Custard

12 Steamed Shrimp 13 Tabouleh Salad 14 Discover Sous Vide 15 Sous Vide Vegetables 16 Sous Vide Steak 17 Egg Variations

18 R EHEAT MODE

Plates of Food

22 CONVECTION MODE

Granola

26 Jam Thumbprint Cookies 27 Lemon Bars 29 Roast Chicken 30 Cakey and Fudgey Brownies 33 Chocolate Soufé 34 Beef Jerky Variations

36 CONVECTION HUMID MODE

Lasagna

40 Mufns 41 Coffee Cake 42 Italian Meatloaf

44 CONVECTION STEAM MODE

Moroccan Braised Lamb Shoulder

50 Best Cheesecake Ever 52 Pita Bread 53 Mac and Cheese 55 Pretzel Buns 56 Bread Pudding 57 Fall-off-the-Bone Pork Ribs 59 Pot Roast

60 GOURMET

63 Artisan Bread

64 MORE

66 Spanakopita Puffs

68 AUTO STEAM BAKE MODE

Hearty Oat Bread

73 Blitz Puff Kringle 75 Apple Pie

77 S LOW ROAST MODE

Slow Roast Beef Tenderloin

0 FAVOR ITE S

82 G LO S S A R Y

NEW WAY OF COOKING

The convection steam oven has been a standby in the

restaurants, bakeries, and home kitchens of Europe for

decades. Now it’s your turn to try it and discover a more

delicious (and nutritious) way of cooking. Bubbly casseroles,

crisp vegetables, sous vide steak, breads worthy of a

boulangerie – it’s all waiting to be tried and tasted.

IT’S ORGANIZED IN

FOUR SECTIONS THAT

CORRESPOND TO THE

CATEGORIES ON YOUR OVEN:

QUICK START, GOURMET,

MORE, AND FAVORITES.

We love cooking with the convection steam oven and

know you will too. It’s your partner in the greatest culinary

adventures of your life.

See even more delicious recipes on our website!

subzero-wolf.com

This book is your key to getting the most out of your

Wolf convection steam oven – chock full of tips,

techniques, and recipes. We’ll explain what cooking

modes you’ll nd in each section and provide recipes

to try with each.

TOUCH

QUICK START

TO ACCESS THE 5 MODES YOU’LL

USE THE MOST.

Touch Quick Start on your Wolf convection steam oven, and discover

the cooking modes that are the heart and soul of this amazing

appliance. Using convection heat, steam, or a combination of the

two allows you to do absolutely anything. Bake something light and

uffy, slow roast something crispy and tender, even rejuvenate last

night’s leftovers – you can do it all with the modes you’ll nd here.

STEAM MODE

Ideal for cooking vegetables and rice, hard-boiling eggs,

soft-poaching sh, 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.

REHEAT MODE

A mix of steam and dry heat brings leftovers back to moist,

succulent life.

CONVECTION HUMID MODE

This mode produces no steam, but locks in moisture for

tastier lasagna, casseroles, quick breads, and 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.

Steam provides a simple and effective way of preparing

a nearly endless array of foods – more deliciously, more

nutritiously. Key to the Steam Mode’s versatility is its

ability to operate at a range of temperatures. While

water reaches its boiling point at 212°F, steam can be

captured and held inside the oven at temperatures

far below 212°F – in fact, all the way down to 90°F.

With this variable temperature range, the Steam

Mode provides the perfect environment for defrosting

frozen foods for dinner or steaming vegetables as an

COMBINE STEAM

WITH CONVECTION,

AND YOU CAN

COOK ANYTHING.

and sauces. It’s an invaluable mode, but combined

with convection, it becomes downright amazing.

accompaniment to the meal. The Steam Mode

can hard-boil eggs, soft-poach delicate llets of

sh, steam shrimp, or even make removing the

skins of tomatoes easy for canning. Of course

it can steam rice, but also delicate puddings

Find recipe on page 16

QUICK START > STEAM MODE

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

Think of this rst tier as a pot of water on the stove.

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

llets of sh, shrimp, eggs, or fruit like pears.

Regardless of which temperature tier you use

or what food you prepare, there are a few useful

tips and tricks for using the Steam Mode.

First, don’t bother preheating. There is no real

benet to preheating the oven, so place the

food inside before starting the Steam Mode and

have food on the table that much sooner.

90 DEGREES

Defrosting is quick and easy at this temperature–

enough chicken breasts for a full meal or all the

steaks and pork chops you need to grill out.

Second, make use of the perforated pan included

with the oven. The perforations in the pan allow for

steam to move in, between and around the food.

Third, the bottom of the oven has a slight bend in

it to channel water to the center. This creates a

collection area for the water as it condenses and

drips from the walls, food, and racks. Placing the solid

convection steam oven pan on rack position 1 (rack

positions are labeled on the right side of the oven’s

collar) provides a convenient drip collector, easing

cleanup. When using the solid pan on rack position 1

to catch drips from the food, the perforated pan can

be placed on any of the other three rack positions.

STEAM MODE REVIEW

Choose the right temperature for your dish,

from 90°F to 210°F.

No need to preheat.

You can defrost on multiple pans and racks.

Use the perforated pan to improve circulation.

Use the solid pan as a drip catcher on rack 1.

QUICK START > STEAM MODE

BAKED CUSTARD

Is there anything more delicious, with a sprinkling of seasonal berries on top?

MAKES RACK POSITION COOK TIME

6 RAMEKINS

INGREDIENTS

8 yolks

⁄4 cup sugar

⁄4 cups heavy cream

⁄2 teaspoons vanilla

⁄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. Remove the pan

from the heat and with a ladle, very slowly

add the cream to the egg mixture while

whisking continuously. 5. Strain this

mixture through a ne mesh strainer and

divide evenly between 6 ramekins. 6. Place

the ramekins on the perforated pan and

steam for 30 minutes. The custards will

be set when done, but will pull from sides

of ramekins when tipped at an angle.

30 MINUTES

QUICK START > STEAM MODE

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 COOK TIME

6 SERVINGS

INGREDIENTS

1 cup bulgur wheat

1¼ cups water

⁄3 cup olive oil

3 tablespoons fresh lemon juice

3 plum tomatoes, seeded and diced

2 green onions, ﬁnely chopped

2 cups fresh Italian parsley, chopped

2 tablespoons chopped mint

Kosher salt

Freshly ground black pepper

30 MINUTES

PREPARATION METHOD

1. Pour the bulgur wheat into a small baking dish or 9x9 inch pan. 2. Add the

water and place into the steam oven on the wire rack. 3. Select the Steam

Mode set to 210 degrees. Cook for 25-30 minutes. 4. Remove from the oven

and stir gently. Place on the counter or in the refrigerator to cool. 5. In a small

bowl whisk together olive oil and lemon juice and set aside. 6. Pour the bulgur

into a large bowl. Add remaining ingredients and stir to combine. 7. Pour the oil

mixture into the salad and stir. Season with salt and pepper to taste. 8. Allow

avors to blend for at least 45 minutes before serving, stirring occasionally.

STEAMED SHRIMP

Reducing the temperature to 200°F creates a gentler environment – and perfectly

tender steamed shrimp.

BEFORE YOU START

Use the solid oven pan as a drip tray on rack 1. Make sure the shrimp are fully thawed before steaming.

MAKES RACK POSITION COOK TIME

4-5 SERVINGS

INGREDIENTS

1 pound (16-20 count) raw shrimp, unpeeled, deveined

1 lemon, cut into 6 wedges

1 lemon, juiced

1 tablespoon Old Bay Seasoning

Small bunch parsley sprigs

PREPARATION METHOD

1. Combine all ingredients in large bowl. Toss the ingredients

until fully combined. 2. Place the perforated oven pan on

top of the solid oven pan. This will act as a drip tray. 3. Pour

contents of large bowl evenly into the perforated pan. Carry the

pans over to the oven together. 4. Place the solid pan on rack

position 1 and perforated pan on rack position 2. Select the

Steam Mode set to 200°F. Steam for 9 minutes or until shrimp

are slightly pink. Remove from the oven and serve immediately.

9 MINUTES

QUICK START > STEAM MODE

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.

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.

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!

MAKES RACK POSITION COOK TIME

VARIES

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

30-60 MINUTES

SUGGESTED FLAVORING/AROMATICS

Salt and pepper

Bay leaf

Thyme

Rosemary

Parsley

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.

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

EGG VARIATIONS

Rediscover the glorious taste of the egg and add a bit of punch to brunch.

MAKES RACK POSITION COOK TIME

SOUS VIDE STEAK

This is the way to achieve prime steakhouse results: perfectly done,

edge to edge, with melt-in-your-mouth ﬂavor and tenderness.

MAKES RACK POSITION COOK TIME

4 STEAKS

2 HOURS

30 MINUTES

VARIES

OR 3

VARIES

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 lled with ice and water. Allow to fully cool.

SCRAMBLED

1. Preheat the oven on the Steam Mode at 210°F. 2. In a medium bowl, beat 6 eggs. Season with

salt and pepper. 3. Seal the contents in a vacuum seal bag or sous vide capable zip-top bag.

4. Place the bag on the perforated pan on rack position 3. Cook for 5 minutes. 5. Remove the bag

and shake well to break up the egg mixture into pieces. 6. Return the bag to the oven and continue

to steam for an additional 2-3 minutes until the eggs are cooked to their desired doneness.

SUNNY SIDE STEAMED

1. Preheat the oven on the Steam Mode at 210°F. 2. Spray 4 small plates or saucers with

non-stick pan spray, butter, or oil. 3. Crack one egg onto each saucer. 4. Place the saucers

on the perforated pan on rack position 3. Cook for 4-5 minutes or until desired doneness.

INGREDIENTS

4 (11⁄2 to 2-inch thick) strip, porterhouse, or ribeye steaks

Kosher salt

Freshly ground black pepper

4 tablespoons butter

8 sprigs thyme

4 sprigs rosemary

4 garlic cloves

PREPARATION METHOD

1. Preheat the oven on the Steam Mode at 130°F with a rack set on position 2. 2. Generously season

the steaks with salt and pepper. 3. Place each steak inside its own vacuum-sealed or sous vide capable

zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags. 4. Place the

steaks on the wire rack and steam for 2 hours and 30 minutes. 5. Cut open bags and remove the

steaks. Discard the herbs and garlic. Gently pat the steaks dry with a paper towel. 6. Season with

salt and pepper and sear for 30-45 seconds per side in a cast iron pan with a small amount of oil.

How do you like your steak done?

When cooking sous vide, we recommend meat temperatures of 130° for rare, 137° for medium rare, and 142° for medium.

QUICK START > STEAM MODE

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.

The Wolf convection steam oven takes a different

approach in the Reheat Mode. It starts out with a

combination of steam and convection heat, a warm,

moist heat that gently rehydrates foods and brings

them back to avorful life. After about 5 minutes, the

steam functionality turns off, and a vent opens in the

top of the oven. Excess moisture dissipates so the

food is not served soggy. This blend of steam and heat

provides the ideal reheating environment for food.

Some owners of the

Wolf convection steam

oven have actually

told us that using this

method, the food tastes

better reheated than when it was originally served!

Even if you’re not quite that enthusiastic, your family

will no longer groan at the notion of eating leftovers.

A BLEND OF STEAM AND HEAT PROVIDES THE IDEAL REHEATING ENVIRONMENT FOR FOOD.

Find recipe on page 53

QUICK START > REHEAT MODE

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.

MAKES RACK POSITION COOK TIME

VARIES

INGREDIENTS

Plates of leftover food

PREPARATION METHOD

Place the plates of food on the wire racks set on rack positions 2 and 3. Select the Reheat

Mode set to 250°F. Check food after 8 minutes. Continue reheating if necessary.

8-12 MINUTES

REHEAT MODE REVIEW

You can make up a full plate of food; think chicken

breast, broccoli, and rice, all on the same plate.

Make sure to put the food into the oven before you

start. Do not preheat. Do not cover the food.

Large amounts of food or a full dish should be

reheated using the Convection Steam Mode.

Pizza should be reheated using the Convection

Steam Mode and preheated to 355°F.

QUICK START > REHEAT MODE

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.

Food cooks more evenly and more quickly,

up to 25% faster than in a conventional oven.

Pie crusts and croissants get akier. Chicken

FOOD COOKS

MORE EVENLY AND

MORE QUICKLY.

multipleracks– say with chocolate chip

cookies– each rack gets nicely browned.

Convection is a dry cooking method. It does

not produce steam, and excess moisture given

off by the food is vented out of the appliance.

This mode works well for food you are trying

to keep dry or that would not benet from the

addition of steam. A few examples are cookies,

granola, roast chicken, beef jerky, and soufés.

stays juicier, with “crackle” in the

skin. Vegetables and potatoes

are more quickly caramelized.

And if you’re baking using

Find recipe on page 26

QUICK START > CONVECTION MODE

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 benet 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.

Oven door can be left open at lower

temperatures to dehydrate.

No need to preheat.

GRANOLA

This is our favorite base granola recipe, with just the right crunch.

BEFORE YOU START

The avor of the maple syrup really shines through in the nished product, so it is important to use a pure, quality

maple syrup. The use of rolled oats is critical, as using quick oats in this recipe will not turn out.

MAKES RACK POSITION COOK TIME

8 SERVINGS

1 HOUR 40 MINUTES

INGREDIENTS PREPARATION METHOD

2¼ cups rolled oats (do not use quick oats)

¾ cup chopped pecans

¼ cup plus 1 teaspoon maple syrup

¼ cup plus 1 teaspoon ﬁrmly packed brown sugar

3 tablespoons vegetable oil

½ teaspoon kosher salt

1. In a large mixing bowl, combine the oats and nuts. 2. In another bowl, whisk

together the maple syrup, brown sugar, oil, and salt. 3. Pour the wet mixture into

the bowl with the oats and nuts. 4. Stir well to evenly coat. Pour onto a solid

convection steam oven pan lined with parchment paper or a Silpat

oven on rack position 2. 5. Select the Convection Mode set to 250°F. Set the

timer for 40 minutes. 6. After 40 minutes, pull the pan out and turn the granola

over with a spatula. 7. Slide the granola off the parchment or Silpat and back

onto the pan. You can discard the parchment at this point. Put the pan back

into the oven and set the timer for 30 minutes. 8. Remove the pan and turn

again. Place the pan back in the oven and set the timer for another 30 minutes.

9.Remove the pan from oven, cool completely. Store in a rigid sealed container.

. Place in

QUICK START > CONVECTION MODE

Find recipe on page 30

+ 30 hidden pages

Wolf CSO30TMSTH, CSO30PESPH Cookbook

Specifications and Main Features

Frequently Asked Questions

User Manual