Bedienungsanleitung Wolf M Series (Seite 54 von 55) (Englisch)

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M SERIES GLOSSARY

BAKE STONE

A at cooking surface used in

baking, usually made of a porous

ceramic material that will result in a

crispier texture for pizza or bread.

Mimics the effects of cooking a pizza

in a brick oven.

BLANCHING AND SHOCKING

To plunge a vegetable or fruit rst

into boiling water, then into iced

water to halt the cooking process

— often used to set the color of the

food, or keep it from overcooking.

BLIND BAKE

To pre-bake a pie crust without

its lling.

BRAISE

A combination cooking method

in which meat is rst seared,

then nished by cooking it in

a covered pot with liquid at a

lower temperature.

BRINE

To soak chicken, turkey or other

poultry or meat in a liquid solution

of salt, sugar and water (as well as

herbs, spices and aromatics) before

cooking to enhance the avor. You

can also 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 of onions,

potatoes, etc. 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 to

preserve it — for instance: fruits,

vegetables, herbs, beef jerky.

DOUGH HOOK

A curved attachment for your stand

mixer that kneads dough quickly and

efciently (but isn’t as much fun as

kneading by hand, in our opinion).

DRY RUB

A mixture of dried herbs and spices,

often with salt and sugar, that is

rubbed directly into meat. Often, it

permeates meat more quickly and

effectively 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.

EN PAPILLOTE

A method of cooking in which the

food is placed in a folded pouch or

parcel and then baked in its own

juices, along with selected spices

and vegetables — most often used

with sh.

MODE

A pre-programmed oven

operation that utilizes specic

heating and fan elements to create

a customized cooking environment

for a particular dish; a few examples

are 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

efciently than an ordinary oven.

PARBOIL

To partially boil something before

cooking — for instance, to soften

vegetables before roasting.

PARCHMENT PAPER

Also called bakery paper, it’s used

as a disposable non-stick surface in

baking or cooking en papillote.

POACH

Cooking very delicate items like eggs

or sh in liquid with a temperature of

140°F-180°F, so they come out very

moist and tender.

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.

SILPAT

A non-stick baking mat especially

useful working with sticky or

gooey materials.

STREUSEL

A crumbly topping of our, butter

and sugar that is baked on top of

mufns, breads, pies and cakes.

TEMPERATURE PROBE

A small, pointed rod, attached to a

cord — in this case, that measures

the internal temperature of the food

into which it's 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.

ROAST MODE

For ultimate tenderness, with

most heat from top broil, a bit

from the bottom.

DEHYDRATE MODE

Make fruit snacks, beef jerky

and more with drying heat from

the convection fans.

BAKE MODE

Best for traditional baking, with

almost all the heat radiating up

from the bottom element.

BROIL MODE

Sear steaks, chops, sh with

intense, radiant heat from the

top broil element.

STONE MODE

Create a “brick oven effect” for

pizza with intense 550°F heat

from the bake and broil elements.

CONVECTION ROAST MODE

A faster, more avorful way to

roast, with most of the heat

from two rear convection fans.

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.

104

105

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