Wolf WGSC100S Cookbook

MASTERING THE

MULTI-FUNCTION COOKER

TECHNIQUES, RECIPES AND MORE

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CONTENTS

4 Welcome to Wolf Gourmet

7 The Wolf Gourmet® Multi-Function Cooker

8 SLOW COOKING

MANUAL MODE

10 Classic Pasta Sauce

12 Corn Chowder

14 Kale and Mushroom Gratin

2 PROGRAMS MODE

30 Pulled Pork Sliders with Slaw

32 Beef Burgundy

34 Cassoulet

36 RICE

MEAL TIMER MODE

16 Chicken Posole

18 Thai Chicken

20 Sage and Cumin Rubbed Pork

Loin Stuffed with Apples, Fennel

and Onion

1 PROGRAM MODE

22 Asian Chicken Wings

24 Apple Crisp

WELCOME

38 Mushroom Parmesan Risotto

40 Black Beans and Rice

42 Curried Green Lentils

44 Rice Chart

46 SOUS VIDE

48 Vanilla Bean Cheesecakes with

Macerated Fruit

50 Bacon and Gruyère Eggs

52 Herbed Thick-Cut Pork Chops

1 PROGRAM WITH PROBE MODE

26 Brined Pork Rib Roast

28 Gremolata of Eye of Round Roast

with White Wine-Garlic Cream

Sauce

54 Sous Vide Root Vegetables

56 Salmon with Maple Compound

Butter and Spinach

58 Sous Vide Chart

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c on te nt s | 3

WELCOME TO

WOLF GOURMET

Since joining Sub-Zero®, a third-generation family-owned company, in 2000,

Wolf® has brought its professional-quality ranges to people like you: passionate

home cooks. We know that you can think of no better way to spend a day than

CONTENTS

preparing a meal for your friends and family. With Wolf Gourmet®, we’re thrilled to

bring our trademark level of workmanship, attention to detail and sleek design to

other parts of your kitchen. Through relentless testing and tweaking by designers

and engineers who love to cook as much as you do, we have created a line of

knives, cookware and countertop appliances that will help you cook better and

more joyfully than you ever thought possible.

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CONTENTS

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THE WOLF GOURMET

MULTI-FUNCTION COOKER

Wolf Gourmet®’s signature style and unparalleled engineering come together

to create the next countertop appliance—the Multi-Function Cooker. With so

many intelligent and customizable features, there’s no shortage of ways to use

this multi-purpose appliance to your advantage. Slow cook a pot roast, sear a

steak or sous vide a ﬁsh ﬁllet all in the same versatile machine. It also features

a removable stainless steel vessel that holds large cuts of meat, like a pork rib

roast, cooks up to 18 cups of rice and can go directly in the oven to create

golden-crusted dishes, like gratins and fruit crisps.

The large digital display and intuitive controls add aesthetic appeal as well as

simple functionality. Using the Multi-Function Cooker will become such a part of

your routine, you will wonder how you cooked meals without it. The amount of

time saved really adds up. You don’t

have to use a separate pan to sauté

vegetables or sear meat before adding

them to slow cook because you can

do it right in the Multi-Function Cooker. You can cook an entire meal on your

countertop in this one vessel without sacriﬁcing ﬂavor or quality.

SLOW COOKING

FUNCTIONALITY AND FINESSE COME TOGETHER LIKE NEVER BEFORE— HANDS-OFF COOKING AT ITS BEST

The Multi-Function Cooker is equipped with three slow cooking modes. Each of these functions offers a different set of slow cooking options to meet your culinary needs at home, whether you favor time-saving features or precise temperature settings.

MANUAL MODE is the most basic function offered by the Multi-Function Cooker in that it works like a traditional slow cooker. You can select your food to be cooked on LOW, MEDIUM or HIGH heat until your dish is ready, up to 24 hours.

MEAL TIMER MODE allows you to set the number of cooking hours based on when you want to serve your meal and automatically adjusts the temperature throughout the cooking process, taking the guesswork out of which heat setting to choose.

PROGRAM MODE lets you tailor your cooking experience to ﬁt your needs. 1 PROGRAM offers the ﬂexibility to cook on a speciﬁc heat and time setting. 1 PROGRAM WITH PROBE uses a probe for cooking to a speciﬁc internal temperature, instead of a heat setting like LOW or HIGH. 2 PROGRAMS allows you to select two heat settings and times in a single cooking session.

SLOW COOKING

MANUAL MODE allows you to add all of your ingredients, select the right heat setting for your

food and go about your day. This mode works best with recipes and one-pot meals traditionally prepared with a slow cooker or cuts of meat that become most tender with a long cooking time.

CLASSIC PASTA SAUCE

Makes 12 cups

Multi-Function Cooker Mode: MANUAL

Every home chef needs a go-to pasta sauce in his or her repertoire. This sauce,

with its quintessential Italian herbs, sweet onion and a hint of red pepper, will be an

instant favorite for you and your dinner guests.

7 cups (1492 grams) undrained canned whole

peeled Italian tomatoes

3½ cups (814 grams) undrained canned diced

tomatoes

½ cup plus 2 tablespoons (168 grams) canned

tomato paste

½ cup (75 grams) chopped sweet onion

7 tablespoons (14 grams) chopped fresh basil

leaves

2 tablespoons (4 grams) chopped fresh

oregano leaves

1. Combine tomatoes, tomato paste, onion, basil,

oregano, vinegar, oil, salt, sugar, garlic and red

pepper in the Multi-Function Cooker. Cover and

set the Multi-Function Cooker to Manual Mode,

MEDIUM. Press Start. Cook for 4 hours.

2. After cooking for 4 hours, carefully transfer to

a blender and process the sauce until smooth.

Continue cooking, uncovered, for 1 hour. Serve over

pasta. Top with Parmesan and basil, if desired.

2 tablespoons (30 milliliters) balsamic vinegar

2 tablespoons (30 milliliters) olive oil

4 teaspoons (12 grams) kosher salt

2 teaspoons (8 grams) sugar

4 cloves (20 grams) garlic, minced

½ teaspoon (1 gram) crushed red pepper

Hot cooked pasta

Freshly grated Parmesan cheese and fresh

basil leaves, if desired

VARIATION: ITALIAN SAUSAGE PASTA SAUCE

Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Cook 1 pound (453 grams) hot or sweet Italian sausage (casings removed) and ½ pound (226 grams) chopped pancetta until

browned. Remove from the Multi-Function Cooker

and let drain on paper towels. Wipe the Multi-

Function Cooker clean, removing drippings. In a

large bowl, combine tomatoes, tomato paste, onion,

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basil, oregano, vinegar, oil, salt, sugar, garlic and red pepper, adding 1 cup (237 milliliters) good-quality red wine. Transfer to a blender and process the

sauce before placing in the Multi-Function Cooker

with the cooked meats. Cover and cook for 5 hours.

VARIATION: VODKA SAUCE WITH PANCETTA

Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Cook ½ pound (226 grams) chopped pancetta until browned. Remove from the

Multi-Function Cooker and let drain on paper towels.

Wipe the Multi-Function Cooker clean, removing

dri ppings. In a large bowl, combine tomatoes, tomato

paste, onion, basil, oregano, vinegar, oil, salt, sugar and garlic, add 1 cup (237 milliliters) vodka and 1 teaspoon (2 grams) crushed red pepper. Transfer

to a blender and process the sauce before placing in

the Multi-Function Cooker with the pancetta. Cover and cook for 5 hours. Stir in ½ cup (118 milliliters) heavy whipping cream after cooking is completed, if desired.

PRO TIP

Use the highest quality tomatoes you can find, like organic San Marzano tomatoes, a plum tomato variety.

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SLOW COOKING

Chowder on a blustery day can be just the right meal to warm your soul.

Yukon gold potatoes, sweet corn, shrimp, lobster and vegetables sing

CORN CHOWDER

Makes 5 quarts

Multi-Function Cooker Mode: MANUAL

harmoniously in a creamy, satisfying seafood broth.

6 slices (218 grams) thick-cut bacon, cut into

2-inch pieces

cup (76 grams) unsalted butter

¼ cup (31 grams) all-purpose flour

1 teaspoon (3 grams) kosher salt

2 cups (472 milliliters) clam juice

2 cups (480 grams) seafood broth

1½ pounds (729 grams) Yukon gold potatoes,

peeled and cubed

1 (15-ounce/425-gram) bag frozen sweet corn

2 cups (300 grams) chopped sweet onion

1 cup (140 grams) chopped red bell pepper

½ cup (70 grams) chopped celery

1. Set the Multi-Function Cooker to Sauté/Sear

Mode, MEDIUM. Press Start. Cook bacon until

crisp. Remove bacon using a slotted spoon, and

let drain on paper towels, reserving 1 tablespoon

(15 milliliters) drippings in the Multi-Function

Cooker. Refrigerate bacon until ready to use.

2. Add butter, flour and salt to drippings in the Multi-

Function Cooker. Cook for 1 minute. Stir in clam

juice and broth. Add potatoes, corn, onion, bell

pepper, celery, garlic, thyme, bay leaf and zest.

3. Cover and set the Multi-Function Cooker to

Manual Mode, MEDIUM. Press Start. Cook for

4 hours. Stir in lobster, shrimp and half-and-half.

4 cloves (20 grams) garlic, minced

2 tablespoons (4 grams) chopped fresh thyme

leaves

1 bay leaf

1 teaspoon (2 grams) lemon zest

3 (5½-ounce/165-gram) lobster tails, shelled

and cut into 2-inch pieces

2 pounds (906 grams) large fresh shrimp,

peeled and deveined

½ cup (118 milliliters) half-and-half

Crème fraîche, fresh thyme leaves and ground

black pepper, if desired

Cook, uncovered, for 30 minutes. Stir in reserved

bacon. Top with crème fraîche, thyme and pepper,

if desired.

VARIATION: CHICKEN GREEN CHILE CHOWDER

Make as directed, omitting clam juice, seafood broth,

lobster, shrimp and half-and-half. Cook

4 chopped boneless skinless chicken breasts (about 2 pounds) (906 grams) in reserved bacon drippings until browned. Add 4 cups (960 grams) unsalted chicken broth and 2 cups (540 grams) canned chopped green chiles when adding

potatoes. Cook as directed.

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VARIATION: CLAM CHOWDER

Make as directed, omitting lobster and shrimp. Substitute dry white wine for seafood broth. During the last hour of cooking, add 2 pounds (907 grams)

cleaned little neck clams (in the shell) and ¼ cup (8 grams) chopped fresh basil. Cook, uncovered,

until clams begin to open. Discard any clams that do not open. Just before serving, substitute heavy whipping cream for half-and-half.

PRO TIP

When preparing the lobster tails, use a pair of sturdy kitchen shears to cut the rounded part of the tail down the middle. Then, pull the shell apart with your hands for easy access to the meat.

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SLOW COOKING

Potatoes aren’t the only vegetables that shine in an au gratin. Here, kale pairs

with a generous helping of baby portobella mushrooms to create a new

KALE AND MUSHROOM GRATIN

Makes 6 to 8 Servings

Multi-Function Cooker Mode: MANUAL

spin on a classic side dish. The crispy panko and freshly grated

Parmesan top it all off and make a beautiful presentation.

¼ cup (57 grams) unsalted butter

2 medium sweet onions (300 grams), thinly sliced

1 pound (453 grams) fresh sliced baby portobella

mushrooms

1 cup (140 grams) chopped red bell pepper

4 cloves garlic (20 grams), chopped

cup (42 grams) all-purpose ﬂour

2 teaspoons (6 grams) kosher salt

2 cups (480 milliliters) heavy whipping cream

1. Set the Multi-Function Cooker to Sauté/Sear Mode,

MEDIUM. Press Start.

2. Melt butter in the Multi-Function Cooker. Add

onions and cook, stirring occasionally until onions

are caramelized, about 15-20 minutes. Add

mushrooms, bell pepper and garlic. Cook, stirring

occasionally, until vegetables are tender. Add flour

and salt. Cook for 1 minute, stirring constantly.

Gradually add cream, half-and-half and nutmeg

and cook until slightly thickened. Gradually stir in

Gruyère cheese until melted. Add kale to the Multi-

Function Cooker in batches, letting each batch

wilt before adding additional kale, and stirring until

combined. Cover and set the Multi-Function Cooker

to Manual Mode, LOW for 2 hours. Press Start.

3. Preheat oven to 400°F (200°C). In a small bowl,

stir together panko, Parmesan and melted butter.

Remove vessel from the Multi-Function Cooker and

1 cup (240 milliliters) half-and-half

¾ teaspoon freshly grated nutmeg

3 cups (300 grams) shredded Gruyère cheese

2 pounds (906 grams) curly green kale, center ribs

removed and coarsely chopped

2 cups (150 grams) panko (Japanese bread

crumbs)

½ cup (50 grams) freshly grated Parmesan cheese

¼ cup (57 grams) unsalted butter, melted

uncover. Sprinkle bread crumb mixture over kale

mixture.

4. Bake uncovered in oven until bread crumbs are

golden brown, about 15 minutes.

VARIATION: SQUASH AND ZUCCHINI CASSEROLE

Make as directed, omitting mushrooms and kale. Substitute 2 pounds (908 grams) each of zucchini and yellow squash. Remove caramelized onions from Multi-Function Cooker. Set aside. Add 1 tablespoon (15 milliliters) olive oil. Sauté zucchini

and yellow squash in two batches until barely

fork tender. After removing from Multi-Function

Cooker, place squash in colander and sprinkle with 2 teaspoons (6 grams) kosher salt. Let drain

while finishing recipe preparation, then pat dry. Add

additional olive oil if necessary to Multi-Function

Cooker. Sauté bell pepper and garlic until tender,

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1-2 minutes. Make the sauce by increasing flour to

½ cup (63 grams), adding 1 teaspoon (3 grams) kosher salt and substituting 2 cups (150 grams) shredded extra-sharp Cheddar cheese for Gruyère

and ¼ teaspoon crushed red pepper for nutmeg.

Return squash and onions to the Multi-Function

Cooker and stir until combined. Cover and cook as

directed.

VARIATION: SCALLOPED POTATOES

Make as directed, omitting mushrooms, bell pepper,

garlic and kale. In the Multi-Function Cooker vessel, bring 4 pounds (1812 grams) thinly sliced Yukon

gold potatoes, 1 tablespoon (9 grams) kosher salt and water to cover to a boil over medium-high

heat on stovetop. Cook until barely tender, about 10

minutes. Drain well. Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Add 3 cups (450 grams) chopped sweet onion in place of 2 medium onions and add ¼ cup (57 grams) unsalted butter. Cook, stirring occasionally, until caramelized,

10-15 minutes. Remove onions. Make sauce by

substituting 1½ cups (150 grams) fontina cheese for Gruyère and ½ teaspoon (1 gram) white pepper for nutmeg. Add garlic and 2 teaspoons (6 grams) kosher salt. Return potatoes and onion to the Multi-

Function Cooker and stir until combined. Cover and

cook as directed.

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SLOW COOKING

MEAL TIMER MODE is the busy home cook’s best friend. There’s no need to worry about

overcooking dinner. Simply set the number of cooking hours based on when you want to serve your meal. The Multi-Function Cooker automatically adjusts the temperature throughout the day to ensure dinner is ready when you need it to be. Once you press start, you can tend to more important matters knowing you will come home to an expertly cooked meal. It’s not a problem if you happen to be delayed on your way home; the Multi-Function Cooker automatically switches to WARM when your meal is finished cooking.

CHICKEN POSOLE

Makes 6 quarts

Multi-Function Cooker Mode: MEAL TIMER

Don’t let the amount of peppers in this recipe scare you. While this Mexican stew does have some

heat, the chicken, hominy and vegetables are the stars of this ﬂavorful and satisfying dish.

4 whole poblano peppers (418 grams)

2 jalapeño peppers (16 grams)

2½ pounds (885 grams) boneless skinless

chicken thighs

4¾ cups (772 grams) rinsed and drained canned

white hominy

3½ cups (814 grams) undrained canned diced

tomatoes

2 cups (486 grams) canned diced Hatch green chiles

2 cups (480 grams) chicken broth

1½ cups (225 grams) chopped sweet onion

1. Preheat broiler. Cut poblanos and jalapeños in half

lengthwise. Remove seeds and membranes. Place

cut sides down on a rimmed baking sheet. Broil

(5 inches from heat) for 5-7 minutes, or until charred.

Let cool for 15 minutes. Remove skins. Chop

peppers and add to the Multi-Function Cooker.

2. Add chicken to Multi-Function Cooker. Stir in hominy,

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¼ cup (31 grams) all-purpose flour

3 cloves (15 grams) garlic, minced

1 tablespoon (6 grams) ground cumin

2 teaspoons (4 grams) dried oregano

2 teaspoons (4 grams) ground ancho chile

pepper

1 teaspoon (3 grams) kosher salt

Sliced radish, toasted tortilla strips, fresh

cilantro leaves, lime wedges, chopped red

onion and chopped avocado, if desired

tomatoes, chiles, broth, onion, ﬂour, garlic, cumin,

oregano, ground chile pepper and salt.

3. Cover and set the Multi-Function Cooker to Meal

Timer Mode for 8 hours. Press Start. When ﬁnished,

shred chicken using two forks. Top with radish,

tortilla strips, cilantro, lime, red onion and avocado,

if desired.

VARIATION: PORK POSOLE

Make as directed, omitting chicken and flour. Add

1½ pounds (682 grams) prepared smoked pulled pork and ¼ cup (59 milliliters) fresh lime juice.

Top with cilantro and chopped fresh mint, if

desired.

VARIATION: VEGETARIAN POSOLE

Make as directed, omitting chicken, diced tomatoes and ﬂour. Substitute vegetable broth for chicken broth.

Add 1½ pounds (681 grams) fresh sweet potatoes

(cut into 1-inch pieces), 1½ cups (340 grams) salsa verde and 1 clove (5 grams) additional garlic. During last hour of cooking, add 1 pound (454 grams) halved and sliced zucchini.

PRO TIP

Instead of broiling peppers, char them over medium-high heat on your gas range. Using tongs, hold peppers over hot flame, turning until charred.

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SLOW COOKING

THAI CHICKEN

Makes 4 to 6 Servings

Multi-Function Cooker Mode: MEAL TIMER

This bright curried chicken dish has just the right amount of bite and is paired beautifully

with crisp sugar snaps, red bell pepper and crunchy carrots.

3 pounds (1362 grams) boneless skinless

chicken thighs

1 pound (453 grams) carrots, cut into ¼-inch

thick slices

2 medium sweet onions (300 grams), cut into

thin wedges

1 cup (140 grams) chopped red bell pepper

cups (395 milliliters) unsweetened coconut

milk

½ cup (120 grams) chicken broth

cup plus 2 tablespoons (113 grams) green

curry paste

2 tablespoons (12 grams) Madras curry powder

2 tablespoons (30 milliliters) fresh lime juice

2 teaspoons (4 grams) lime zest

2 teaspoons (4 grams) grated fresh ginger

½ pound (226 grams) fresh sugar snap peas,

trimmed

Hot cooked rice noodles, for serving

Fresh cilantro leaves and lime wedges, if

desired

1. Combine chicken, carrots, onion, red bell pepper,

coconut milk, broth, curry paste, curry powder,

lime juice, zest and ginger in Multi-Function

Cooker. Set the Multi-Function Cooker to Meal

Timer Mode for 8 hours. Cover and press Start.

When cooker is finished, stir in sugar snap peas.

Let stand for 10 minutes. Shred chicken with two

forks. Serve over rice noodles. Top with cilantro

leaves and lime wedges, if desired.

VARIATION: CHICKPEA AND MANGO CHUTNEY

CHICKEN

Make as directed, omitting bell pepper, ginger, sugar snap peas and rice noodles. Add 3¾ cups (850

grams) drained and rinsed chickpeas, ¾ cup (252 grams) mango chutney and 1 tablespoon

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(6 grams) chili powder when adding the chicken. Serve over hot cooked jasmine rice.

VARIATION:

Make as directed, omitting chicken, sugar snap peas and rice noodles. Substitute vegetable broth for chicken broth. Add 1½ pounds (680 grams) ½-inch

cubed peeled sweet potato, 1 chopped seeded jalapeño pepper (30 grams), ¼ cup (85 grams) honey and 2 cloves (10 grams) minced garlic when adding the carrots. Serve over hot cooked brown rice.

SPICY SWEET POTATO CURRY

PRO TIP

Sweet curry powder can be substituted for Madras curry for a dish with less heat.

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