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Wolf M Series Manual

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BEFORE YOU START
Be sure the butter is cold, and make sure not to overwork the dough.
INGREDIENTS PREPARATION METHOD
2¼ cups all-purpose flour
6 tablespoons granulated sugar
1 tablespoon baking powder
1
⁄
8
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
ORANGE GLAZE
1 tablespoon orange juice
1 tablespoon unsalted
butter, melted
¾ cup powdered sugar
Thin with milk if needed
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, 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 oured 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.
MAKES RACK POSITION COOK TIME
8 SCONES POSITION 3 16–18 MINUTES
DARK CHOCOLATE ORANGE SCONES
Baking the perfect scone can seem intimidating (especially if you’ve tasted “the real thing” in the United
Kingdom — mmm!) but it doesn’t have to be. This recipe provides a great scone base to which a variety
of substitutions and different ingredients can be made.
CONVECTION MODE
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 rub.
INGREDIENTS PREPARATION METHOD
1 pork tenderloin,
approximately 1 pound
2 teaspoons chopped
fresh rosemary
2 teaspoons chopped
fresh thyme
1 teaspoon freshly
ground black pepper
1 clove garlic, chopped
2 tablespoons olive oil
1 pound cauliflower, broken
into florets and halved
1 tablespoon olive oil
½ teaspoon kosher salt
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 cauliower 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 cauliower 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. Continue cooking the cauliower if necessary while the pork is resting.
10. Remove the cauliower from the oven and serve with the pork.
MAKES RACK POSITION COOK TIME
4 SERVINGS POSITIONS 2 AND 5 45 MINUTES
PORK TENDERLOIN AND ROASTED CAULIFLOWER
Convection Mode offers the benefit of cooking multiple dishes at the same time. In this case, the
roasted cauliflower can be made at the same time as the pork tenderloin so the whole meal comes
out of the oven together. This recipe also benefits from the oven not needing to be preheated,
so food can be served that much sooner.
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Others manual(s) of Wolf M Series

Wolf M Series Installation Guide - English - 44 pages

Wolf M Series Quick start guide - English - 2 pages

Wolf M Series User Manual - English - 68 pages

Wolf M Series Installation Guide - French - 44 pages

Wolf M Series User Manual - French - 68 pages

Wolf M Series Installation Guide - Spanish - 44 pages

Wolf M Series User Manual - Spanish - 68 pages


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