Wolf SO30CMS Cookbook

MASTERING

TECHNIQUES AND RECIPES

the

M SERIES OVEN

Discover more recipes, tips,
and resources on our website.

subzero-wolf.com

DELIGHT IN A BETTER WAY TO COOK

ANYTHING YOU CAN IMAGINE

Your adventure starts the moment your M series oven
is installed in your kitchen. The more you learn how
it works, and understand the proper techniques for
using your oven, the more you’ll be able to do. Instead
of just setting your oven to a temperature and hoping
for the best, you can enjoy the skill, pleasure, and
care of making a delicious meal. No shifting racks
around or fretting about the final result. Let your
advanced M series oven create the customized cooking
environment that ensures delicious results every time.

In this book, we give you the tips, techniques, and recipes
to get the most out of this state-of-the-art dual convection
oven. We hope you refer to it again and again, as you
continue to embark on exciting cooking adventures and
make your ownership experience the best it can be.

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3

What is a M series oven?

Your state-of-the-art Wolf oven is designed to assist and ease all of your

Table of

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 by the oven. Your Wolf

oven takes care of all the details so you can enjoy the time spent cooking.

Contents

WHAT IS A M SERIES OVEN? .................................................4

MODES ...............................................................................................7

CONVECTION ................................................................................9

– Herb and Cheese Scones ....................................................... 11

– Peanut Butter Chocolate Chip Cookies ...........................12

– Chicken Wing ............................................................................13

– Pork Tenderloin and Roasted Cauliflower .....................15

– Dark Chocolate Orange Scones ..........................................16

– Everything Cookies .................................................................17

– Party Crackers...........................................................................19

– Hasselback Potatoes ..............................................................20

– Hazelnut Biscotti .....................................................................21

– Pistachio Carrot Cake ...........................................................23

– Gougères ..................................................................................... 25

BAKE ................................................................................................. 27

– Parmesan Garlic Beer Bread .............................................28

– Chocolate Pot de Crème .......................................................29

– Spicy Cheese Bread ................................................................31

– Cinnamon Chocolate Chip Banana Bread .................... 33

– Focaccia Bread ........................................................................ 35

– Quiche Lorraine ..................................................................... 37

– Buttermilk Biscuits ............................................................... 38

– Lemon Pudding Cakes .......................................................... 39

CONVECTION ROAST ............................................................ 41

– Roast Turkey .............................................................................43

– Roasted Tomatoes ...................................................................44

– Italian Meatballs .....................................................................45

– Chicken Enchiladas ................................................................47

– Roasted Vegetables .................................................................48

– Lamb Roast ................................................................................49

ROAST ..............................................................................................51

– Kale Chips ................................................................................. 52

– Candied Pecans .......................................................................53

– Pot Roast ....................................................................................55

– Coq au Vin ................................................................................. 57

BROIL ............................................................................................... 59

– Tomato Basil Shrimp Skewers ...........................................60

– Steak .............................................................................................61

– Honey and Soy Chicken Skewers ......................................63

PROOF .............................................................................................65

DEHYDRATE ................................................................................. 67

– Fruit Leather ............................................................................68

– Beef Jerky .................................................................................. 69

STONE ..............................................................................................71

– Pizza ............................................................................................. 73

GOURMET ..................................................................................... 75

– Prime Rib Roast ...................................................................... 77

– Spatchcock Chicken ............................................................... 79

– Mixed Berry Pie .......................................................................81

WARM .............................................................................................. 83

GLOSSARY ..................................................................................... 84

MODE CHEAT SHEET .............................................................. 85

BROIL

Modes

SOPHISTICATED, PRECISE METHODS

By learning which mode is best for each particular

dish, you are practically guaranteed success with

any meal, from simple to spectacular.

CONVECTION

Almost anything that you would normally make in an
oven will benefit from the gentle, circulating warm air
of this mode. Cookies, breads, even pork tenderloin
are consistently browned, no matter the rack.

BAKE

The “standard” oven mode. The right choice for single-rack
cooking of more delicate items, such as quiches, custards,
and cakes that require a more humid environment.

Many people think “steak” when they think of
this mode, but it can be useful for many other
types of food too, such as caramelizing the
sugary top of a crème brûlée. Intense, radiant
heat from the broil element excels at searing
and browning foods one side at a time.

PROOF

There isn’t anything quite as comforting as the
smell of bread baking. The first step in that baking
process, proofing, requires a low, controlled
heat to ensure the correct rise of your breads.

DEHYDRATE

This unique mode oers you new versatility to
create your own dried fruit, meat, and herbs.
The oven curates the proper drying atmosphere
to make some of your favorite snacks.

MODES

CONVECTION ROAST

This high-powered roasting method produces
intense and even browning results. Combining
the consistent, enveloping convection heat with
the power of the broil element, roasted meats and
vegetables will be your new weeknight standard.

ROAST

All cuts of meat are not created equal—some are
tender right from the butcher, others are not. The
consistent heat produced by the top and bottom
heating elements creates the ideal environment
for roasting those tougher cuts long and slow,
transforming the inedible into the irresistible.

STONE

Approximate the “brick oven” eect in
your own home. Using the bake stone
accessory, achieve the crispy, chewy
crust you’ve only been able to get at
your favorite pizza place—until now.

GOURMET

No guesswork here. Simply place your
desired dish in the chamber, select
the cooking agenda from the intuitive
menu, and the oven does the rest.

WARM

A savior for mistimed meals and
latecomers alike. Ensures everything
is served hot, holding food at its
ready-to-serve temperature.

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Convection Mode

FASTER, MORE EFFICIENT COOKING OF ALMOST ANYTHING

Convection Mode is perhaps the most versatile of all modes and is an essential part

of your M series dual convection oven. It works by circulating hot air throughout

the cavity and venting out excess moisture. Two heated fans oer distinct

advantages over the usual radiant heat: they minimize hot and cool spots, enable

multi-rack cooking (no rotating of pans required), cook about twenty-five percent

CONVECTION

faster, and improve the flavor of your food with increased caramelization. Muns

are fluy and evenly browned. Chicken stays juicier underneath crackly skin.

Vegetables quickly caramelize. And cookies pu to chewy or crispy goodness.

CONVECTION MODE REVIEW

– Food cooks more evenly and quickly

– Multiple foods can be cooked on

multiple racks

– Temperature probe may be used

– Best “all-around” mode when you are

unsure of what mode to use

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9

Herb

and

Cheese Scones

A savory variant on the traditional, this herb and cheese
scone is a great twist.

MAKES RACK POSITION COOK TIME

8 SERVINGS 3 1618 MINUTES

INGREDIENTS

– 2¼ cups all-purpose flour

– 1 tablespoon baking powder

– 1 teaspoon onion powder

– 1 tablespoon fresh thyme, finely

chopped

– ½ teaspoon kosher salt

– ¼ teaspoon ground black pepper

– ½ cup (1 stick) unsalted butter,

cold, cut into ½-inch pieces

– ¾ cup heavy cream

– ¼ cup Parmesan, grated

– ½ cup cheddar

cheese, grated

CONVECTION

BEFORE YOU START

Be sure to use cold butter and
do not overwork the dough.

PREPARATION METHOD

1. Preheat the oven to 350°F on Convection Mode with a rack set on position “3.” 2. Whisk together

all the dry ingredients and the thyme. 3. Mix the butter into the dry ingredients by hand until
hazelnut size pieces are formed. 4. Add in cheese and then the heavy cream. 5. Mix gently by hand
until the dough comes together. This can also be done in a stand mixer or food processor, though
caution must be taken not to overwork the dough. 6. Turn out the dough onto a floured surface
and press out into a 7-inch disk, about 1-inch thick. 7. Cut disk into eight pieces. 8. Place on a
parchment-lined baking pan and bake for 16–18 minutes until golden brown around the edges.

10

11

Peanut Butter Chocolate Chip Cookies

Who can say no to peanut butter and chocolate? And the addition of oatmeal provides
an extra layer of flavor and texture to this already delectable treat.

MAKES RACK POSITION COOK TIME

2024 COOK IES 2, 4, AND 6 10 MINUTES

INGREDIENTS

– ½ cup (1 stick) unsalted butter,

room temperature

– ½ cup granulated sugar

– ⁄ cup firmly packed brown

sugar

– ½ cup peanut butter

– ½ teaspoon vanilla extract

– 1 large egg

– 1 cup all-purpose flour

– 1 teaspoon baking soda

– ½ teaspoon kosher salt

– ½ cup rolled oats

– 1 cup semi-sweet chocolate chips

CONVECTION

Chicken Wings

PREPARATION METHOD

1. Preheat the oven to 325°F on Convection Mode with

racks set on positions “2,” “4,” and “6.” 2. In a medium
bowl, sift together the all-purpose flour, baking soda,
and kosher salt. 3. In the bowl of a stand mixer, cream
together the butter and sugars on medium speed
for 2 minutes until light in color and fluy. 4. Add in
the peanut butter and vanilla, mixing to combine on
medium speed, and scraping the bowl as needed until
well combined. 5. Add in the egg and mix until well
blended. 6. Add the sifted dry ingredients and mix on
low speed just until the flour is no longer visible. 7. Mix
in the oats and chocolate chips until evenly distributed.

8. Drop rounded tablespoons of dough—or use a 1 to
1¼-inch cookie scoop—onto parchment-lined cookie
sheets at least 2-inches apart. 9. Press down slightly
with your fingers or a floured fork so the cookie is about
½-inch thick. 10. Bake for approximately 10 minutes
or until edges start to brown. 11. Remove from oven
and cool on cookie sheets for 5 minutes. 12. After 5
minutes, slide the parchment paper and cookies o the
pan and transfer to wire racks to cool completely.

These chicken wings turn out crispy without needing to be fried.
Easily doubled for larger gatherings, they are sure to impress.

MAKES RACK POSITION COOK TIME

46 SERVINGS 3 35 MINUTES

INGREDIENTS

– 2½ pounds chicken wings

and drumsticks

– 1 tablespoon baking powder

– ½ teaspoon kosher salt

BEFORE YOU START

The rendering fat may
produce some smoke, so
turn on your hood vent
while baking. Also, it
may be helpful to line
your broiling pan with
parchment paper or foil.

PREPARATION METHOD

1. Preheat the oven to 425°F on Convection Mode with a rack on position

“3.” 2. While the oven is preheating, dry wings thoroughly with a paper
towel and place in a large bowl. 3. Combine the baking powder and kosher
salt together in a small bowl and sprinkle about a third of the mixture
over wings. 4. Toss the wings several times to ensure an even coating.

5. Continue adding the baking powder and kosher salt mixture a third at
a time, tossing the wings between each addition. 6. Check to see if the
wings are evenly covered—depending on the wings’ moisture content,
you may not need to use the last third of the mixture. 7. Place the wings
on a broiler pan and rack lined with aluminum foil, leaving some space
between them. 8. You can also use a metal cooling rack placed on a
baking tray lined with aluminum foil. 9. Place the wings into the oven and
cook for 20 minutes. 10. After 20 minutes, remove the pan from the oven
and flip the wings over. 11. Return the wings to the oven and cook for an
additional 15 minutes. 12. Remove the wings from the oven and place in a
large clean bowl. 13. Toss the wings with your favorite sauce, if desired.

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Pork Tenderloin

Roast the cauliflower and pork tenderloin at the same time so the whole meal comes out
at once. This recipe does not require preheating, so food can be served that much sooner.

MAKES RACK POSITION COOK TIME

4 SERVINGS 2 AND 5 45 MINUTES

INGREDIENTS

– 1 pork tenderloin, approximately 1 pound

– 2 teaspoons fresh rosemary, chopped

– 2 teaspoons fresh thyme, chopped

– 1 teaspoon freshly ground black pepper

– 1 clove garlic, chopped

– 2 tablespoons olive oil

– 1 pound cauliflower, broken into florets

– 1 tablespoon olive oil

– ½ teaspoon kosher salt

and

Roasted Cauliflower

CONVECTION

BEFORE YOU START

If your tenderloin is not injected (most store-bought pork
loins are—the ingredients on the package will list salt or
brine), add 2 teaspoons kosher salt to the to the rub.

PREPARATION METHOD

1. Lay the pork tenderloin on a large plate and pat dry with a paper towel. 2. Combine rosemary, thyme,

pepper, garlic, and olive oil in a small bowl and rub onto the tenderloin. 3. Place tenderloin onto a
baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the meat.

4. In large bowl, toss cauliflower with the olive oil and kosher salt and place on a baking tray lined with
parchment. 5. Place the pork into the oven on rack position “5” and plug the probe into the receptacle.

6. Place the cauliflower into the oven on rack position “2.” 7. Set the oven to 400°F on Convection Mode
and set probe temperature to an alert temperature of 160°F. 8. After the alert temperature is reached,
remove the pork from the oven and allow to rest for 5 minutes. 9. While the pork is resting, continue
cooking the cauliflower, if necessary. 10. Remove the cauliflower from the oven and serve with the pork.

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BEFORE YOU START

Be sure to use cold butter and
do not overwork the dough.

Dark Chocolate

CONVECTION

Orange Scones

Add various substitutions to this
versatile scone base to keep brunch
interesting weekend after weekend.

MAKES RACK POSITION COOK TIME

8 SCONES 3 1618 MINUTES

INGREDIENTS

– 2¼ cups all-purpose flour

– 6 tablespoons granulated sugar

– 1 tablespoon baking powder

– ⁄ teaspoon kosher salt

– ½ cup (1 stick) butter, cold,

cut into ½-inch pieces

– ¾ cup heavy cream

– Zest of 1 large orange

– ½ cup semi-sweet dark

chocolate chips or chunks

ORANGE GLAZE

– 1 tablespoon orange juice

– 1 tablespoon unsalted

butter, melted

– ¾ cup powdered sugar

– Thin with milk if needed

PREPARATION METHOD

1. Preheat the oven to 350°F on Convection Mode with a
rack set on position “3.” 2. Whisk together all the dry ingredients.

3. Mix the butter into the dry ingredients by hand until hazelnut

size pieces are formed. 4. Add in the orange zest and chocolate
chips or chunks, then the heavy cream and mix gently by hand
until the dough comes together. This can also be done in a
stand mixer or food processor, though caution must be taken
not to overwork the dough. 5. Turn out the dough onto a floured
surface, and press out into a 7-inch disk, about 1-inch thick. 6. Cut
disk into 8 pieces. 7. Place on a parchment-lined baking pan and
bake for 16–18 minutes until golden brown around the edges.

FOR THE ORANGE GLAZE

1. Whisk together the orange juice, butter, and powdered sugar.

2. After the scones have cooled completely, drizzle with the icing.

Everything Cookies

For when you don’t know what kind of cookie to make—just add everything.

MAKES RACK POSITION COOK TIME

32 COOKIES 2, 4, AND 6 12 MINUTES

INGREDIENTS

– ¾ cup (1½ sticks) unsalted butter,

room temperature

– ½ cup plus 2 tablespoons firmly

packed brown sugar

– ½ cup granulated sugar

– 2 large eggs

– 1½ teaspoon vanilla

– 1 cup all-purpose flour

– ¾ cup cake flour

– 1 teaspoon kosher salt

– ¾ teaspoon baking soda

– 1 cup semi-sweet chocolate

chips

– 1 cup butterscotch chips

– ¾ cup walnut pieces

– ¾ cup pecan pieces

– ½ cup sweetened shredded coconut

PREPARATION METHOD

1. Preheat the oven to 325°F on Convection Mode with racks set on

positions “2,” “4,” and “6.” 2. In a medium bowl, sift together the all­purpose flour, cake flour, kosher salt, and baking soda. 3. In the bowl
of a stand mixer, cream the butter and sugars on medium speed
for 2 minutes until light and fluy. 4. Add in the eggs one at a time,
mixing on medium speed and scraping bowl after each addition until
well combined. 5. Add the vanilla. 6. Add the sifted dry ingredients
and mix on low speed just until the flour is no longer visible. 7. Stir
in the chocolate, butterscotch, walnut, pecans, and coconut on low
speed until combined. 8. Drop rounded tablespoons of dough—or
use a 1 to 1¼-inch cookie scoop—onto parchment-lined cookie
sheets at least 2-inches apart. 9. Bake for approximately 12 minutes
or until edges are lightly browned and center is set. 10. Remove from
oven and cool on cookie sheets for 5 minutes. 11. After 5 minutes,
slide the parchment paper and cookies o the pan and transfer to
wire racks to cool completely.

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Party Crackers

EVERYTHING
CRACKERS

Easy to make, with almost limitless flavor and topping options, these crackers become a made-from­scratch appetizer that is suitable for cocktail parties year round.

MAKES RACK POSITION COOK TIME

24 CRACKERS 2, 4, AND 6 1214 MINUTE S

INGREDIENTS

– 10 tablespoons all-purpose flour

– ⁄ teaspoon kosher salt

– ⁄ teaspoon freshly ground black pepper

PREPARATION METHOD

1. Preheat oven to 325°F on Convection Mode with racks set on positions “2,” “4,” and “6.” 2. Whisk together the dry

ingredients, then add the oil, mixing until the dough looks like cornmeal. 3. Add in the water and mix by hand until
the dough comes together. 4. Knead the dough a few times on a lightly floured surface until smooth. If needed, add
a few more teaspoons of water, but be careful—the wetter the dough the harder it will be to roll out. 5. Using a rolling
pin, roll the dough until thin enough to fit through a pasta roller at its thickest setting. Roll dough through the pasta
rolle r. 6. Fold the dough into thirds and roll through the pasta roller on the thickest setting a second time. 7. Continue
running the dough through the roller on each setting until setting “6.” Do not let the cracker dough sit uncovered or
it will quickly dry out. 8. Transfer the sheet of dough to a parchment-lined baking pan. 9. Cut the dough into 3-by-3
inch squares (or other desired size), and pierce with a fork in several places. 10. Brush with olive oil, sprinkle lightly with
kosher salt and bake for 12–14 minutes, until crisp and golden brown on the edges.

– 1 tablespoon olive oil

– 3 tablespoons warm water

CONVECTION

WHEAT AND HERB
CRACKERS

RYE CRACKERS

WHEAT AND HERB CRACKERS

– 5 tablespoons all-purpose

flour

– 5 tablespoons whole wheat

flour

– 1 teaspoon fresh rosemary,

finely chopped

– 1 teaspoon fresh thyme,

finely chopped

– ¼ teaspoon garlic powder

– ½ teaspoon salt

– ⁄ teaspoon freshly ground

black pepper

– 1 tablespoon olive oil

– 3 tablespoons warm water

Mix herbs and garlic powder
in with the flours and follow
the preparation method above.

RYE CRACKERS

– 8 tablespoons

all-purpose flour

– 2 tablespoons rye

flour

– 2 teaspoons caraway

seeds, finely ground

– ½ teaspoon kosher salt

– ⁄ teaspoon freshly

ground black pepper

– 1 tablespoon olive oil

– 3 tablespoons warm water

Add the ground caraway to the
dry ingredients and follow the
preparation method above.
Caraway seeds, if desired, can be
rolled into the dough as well.

EVERYTHING CRACKERS

Once the white cracker dough is
made, roll out with rolling pin and
sprinkle with assorted seeds and
dry seasonings, such as poppy
seeds, white and black sesame
seeds, granulated garlic, and dried
onion. Press the seeds into the
dough, fold into thirds and run
through the pasta roller on the
thickest setting. Continue to roll
through the settings to number
“6.” Then continue with step 8 of
the preparation method above.

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19

Hasselback Potatoes

Named for the Stockholm restaurant Hasselbacken where it
was first served, this dish is a dierent take on a baked potato.

Hazelnut Biscotti

Enjoy as a snack on their own or with a cup of coee.
The nutty flavor lends itself well to being dipped in
chocolate and served as a dessert..

MAKES RACK POSITION COOK TIME

10 BISCOT TI 3 45 MINUTES

INGREDIENTS

– 1 cup hazelnuts

– 1 cup all-purpose flour

– ½ teaspoon baking

powder

– ½ teaspoon kosher salt

– ½ cup (1 stick)

unsalted butter, cubed

– ⁄ cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

CONVECTION

MAKES RACK POSITION COOK TIME

8 SERVINGS 3 1 HOUR 15 MINUTES

INGREDIENTS

– 8 medium Yukon gold

potatoes, about 7 ounces
each

– 1 tablespoon

fresh rosemary, finely
chopped

– 1 tablespoon

fresh thyme, finely chopped

– 4 tablespoons unsalted butter

– 2 tablespoons olive oil

– 1 teaspoon kosher salt

– ¼ teaspoon freshly

ground black pepper

– ½ teaspoon garlic powder

– ½ teaspoon onion powder

– ¾ cup Parmesan cheese,

grated or shaved

– ¾ cup cheddar cheese,

shredded

PREPARATION METHOD

1. Preheat oven to 400°F on Convection Mode with a rack set on position
“3.” 2. Melt butter in a sauce pan and add oil, herbs, and other seasonings.

3. To cut the potatoes—place the potato on the counter between two

cutting boards of the same thickness, about ¼ to ½-inch thick. Two pieces
of cardboard or chopsticks can also be used. 4. Cut across the width of the
potato every ¼-inch from end to end. Ensure that you do not cut completely
through the potatoes to keep the bottom of the potato intact. 5. Gently toss
the potatoes with the butter mixture in a large bowl to coat. 6. Place potatoes
in a 9-by-13 inch baking dish and into the oven. As the potatoes bake, the
slices will begin to open up. 7. Bake for 1 hour and then add the cheese on top.
Try to sprinkle it between the slices as well as on top of the potatoes. 8. Bake
for an additional 8–10 minutes until the cheese is melted and golden brown.

BEFORE YOU START

Make sure not to slice the potato all the way through.

PREPARATION METHOD

1. Preheat the oven to 350°F on

Convection Mode with a rack set on
position “3.” 2. Pulse the hazelnuts in a
food processor just until finely ground.

3. Add the flour, sugar, kosher salt,
baking powder, and butter, and pulse to
a coarse crumble. 4. Add the egg and
vanilla and pulse until a soft dough is
formed. 5. Divide the dough and roll out
into two short logs. 6. Flatten one log
until it is about 5-inches in width. 7. Place
on a parchment-lined pan and bake for
15 minutes. 8. Remove from the oven
and allow to cool. 9. Reduce the oven
temperature to 300°F. 10. Slice the logs
into ½-inch thick pieces and place onto
the baking pan, cut side down. 11. Return
to the oven and bake for 15 minutes.

12. After 15 minutes, turn the biscotti
over and bake for another 15 minutes.

13. Cool on a wire rack before serving.

BEFORE YOU START

As with all biscotti recipes, remember that
these too will need to be baked twice.

20
21

Pistachio Carrot Cake

This three-layer carrot cake is as gorgeous as it is decadent.

MAKES RACK POSITION COOK TIME

ONE 8INCH TRIPLE

LAYER CAKE

2 AND 4 30 MINUTES

CONVECTION

INGREDIENTS

FOR THE CAKE

– 1¾ cups plus 2 tablespoons

(3¾ sticks) unsalted butter,
room temperature

– 3 cups firmly packed brown

sugar

– 1½ teaspoons kosher

salt

– 1½ teaspoons vanilla

– 6 large eggs

– 3¾ cups all-purpose flour

– 4½ teaspoons baking powder

– 1 teaspoon cinnamon

– 4½ cups carrots, finely grated

– 1½ cup pistachios, toasted,

cooled, and finely ground

FOR THE ICING

– 36 ounces cream cheese

– 2¼ cups butter (4½

sticks),
room temperature

– 4½ cups powdered sugar

– 1 teaspoon vanilla extract

– 2 cups pistachios,

toasted, cooled, and
roughly chopped

PREPARATION METHOD

FOR THE CAKE

1. Preheat the oven to 325°F on Convection Mode with

racks set on positions “2” and “4.” 2. Spray three 8-inch
round cake pans with nonstick cooking spray and line
the bottoms with a circle of parchment paper slightly
smaller than the inside of the pan. The pans could also
be buttered and lightly floured. 3. In a medium bowl,
sift together the flour, baking powder, and cinnamon.

4. In the bowl of a stand mixer, cream together the
butter, sugar, kosher salt, and vanilla on medium speed
for two minutes. 5. Add the eggs one at a time, mixing
well and scraping the bowl between each addition.

6. Add in the flour mixture and mix until just combined.

7. Fold in the carrots and pistachios. 8. Divide the batter

evenly between the prepared cake pans. 9. Bake for 30
minutes or until the center is set and springs back and a
toothpick comes out clean. 10. Cool cakes completely.

11. If needed, use a serrated knife to level o the tops
of the cakes so they are easier to stack and ice.

FOR THE ICING

1. Cream together the cream cheese and butter on

medium speed until smooth—about 2 minutes. 2. Add
in the powdered sugar and vanilla and mix together
until smooth. 3. Place the first cake layer on the platter
it will be served on, and spread a layer of icing ½-inch
thick on top of it. 4. Place the next cake layer on top of
the icing and spread with another layer of icing ½-inch
thick. 5. Place the top layer on and refrigerate for 15–20
minutes to help firm up the icing. 6. Remove from the
refrigerator and ice the top and side of the cake with
remaining icing. 7. Press the pistachios onto the side
of the cake. 8. Refrigerate the cake until the icing has
firmed up. 9. Serve or cover it with plastic wrap.

BEFORE YOU START

Roasting nuts helps to bring out their flavor,
as the oils in the nut become more pronounced.
Grinding or chopping them very fine gives a
better texture to your cake. Also, shredded carrots
can be purchased for this recipe but make sure to
chop them smaller for a finer texture in your cake.

22
23

Gougères

Gougères (pronounced goo/zhehrs) can be enjoyed as is or cut open and filled.
In France, gougères are often served cold when tasting wine or served warm as
appetizers. This recipe can also be used as a base to make cream pus and éclairs
as well. Simply omit the cheese and herbs, bake, cool, and fill with sweet whipped
cream or vanilla custard.

MAKES RACK POSITION COOK TIME

24 2INCH GOUGÈRES 2 AND 4 2025 MINUTES

CONVECTION

BEFORE YOU START

To achieve consistent size, use a portion scoop or a pastry
bag. If using the piping method, use a pencil to trace circles
on the back side of your parchment paper to be your guide.

INGREDIENTS

– 1 cup water

– ½ cup (1 stick)

unsalted butter

– 1 cup all-purpose flour

– 4 large eggs

– ¾ cup sharp cheddar

cheese, grated

– ¾ cup Asiago cheese,

grated

– 2 tablespoons fresh

chives, minced

– 1 tablespoon

fresh thyme, chopped

PREPARATION METHOD

1. Preheat the oven to 375°F on Convection

Mode with racks set on positions “2” and “4.”

2. In a large sauce pan over medium-high
heat, bring the water and butter to a boil.

3. Stir in the flour with a wooden spoon
and mix until the mixture forms a dough.

4. Continually stir and cook over medium­low heat for 2–3 minutes. 5. Remove from
heat and continue to stir the mixture until it
cools down and it stops steaming. The ideal
temperature is 140°F, if using a thermometer.

6. By hand or in the bowl of a stand mixer,
add in the eggs one at a time, beating well.
Wait between each addition to make sure
the egg is completely mixed in. The dough
should be very smooth and glossy. 7. Mix
in the cheese and herbs, then transfer the
mixture to a large pastry bag fitted with a
large round tip. 8. On a parchment-lined
baking tray, pipe a 2-inch gougere or use
a cookie scoop. 9. Wet the tip of your
finger and smooth out the tops of each
gougere to remove any points. 10. Bake
for approximately 20–25 minutes or until
golden brown with a crisp outside. 11. Cool
completely before cutting or serving.

24
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Bake Mode

GENTLE BAKING HEAT FROM THE BOTTOM UP

This is the traditional kind of baking and cooking that you are probably familiar with.

While Bake Mode isn’t 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. Gentle heat from the bake element and just a touch

of browning from the broiler is the right combination. Our chefs suggest to first

use Convection Mode to quickly and uniformly preheat the oven, then bake using

BAKE

the racks in the lower half of the oven. The lower you place the food, the more the

bottom will brown. Enjoy the consistent results of this tried-and-true baking method.

BAKE MODE REVIEW

– Single-rack cooking

– Provides heat that preserves moisture

and prevents overbrowning

– Best for delicate items like custards,

quiches, and cakes

– Temperature probe may be used

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