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BEFORE YOU START
Self-rising our is a blend of soft wheat our and baking powder, with a touch of kosher salt that yields light
and tender baked goods, and saves you time in the kitchen.
INGREDIENTS PREPARATION METHOD
3 cups self-rising flour
2 tablespoons sugar
1 bottle (12 ounce) beer
½ cup (1 stick) unsalted
butter, melted
1. Preheat the oven to 350°F on Bake Mode with a rack set on position 3.
2. Spray a 9x5 loaf pan with pan spray. 3. Mix together the our, sugar, and
beer with a rubber spatula, then fold in the melted butter. 4. Fill the loaf pan
with batter and bake for 50–55 minutes, or until a toothpick comes out clean.
5. Cool for 10 minutes in the pan, then remove and cool completely.
MAKES RACK POSITION COOK TIME
1 LOAF — 9X5 PAN POSITION 3 50 MINUTES
BEER BREAD
This simple-to-make bread highlights the great flavor profile of your favorite beer —
and what could be better than that?
BAKE
BEFORE YOU START
A hot water bath is necessary when baking custards to help keep them from cracking on top and getting dry.
The water bath also helps regulate the temperature of the custard during the cooking process.
INGREDIENTS PREPARATION METHOD
¾ cup heavy cream
¾ cup whole milk
6 ounces Ghirardelli
®
semi-sweet
chocolate bars (1½ four ounce bars)
3 large egg yolks
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1
8 teaspoon kosher salt
1. Preheat the oven to 300°F on Bake Mode with a rack set on position 3.
2. Break the chocolate up into small pieces. 3. In a small saucepan over
medium heat bring the cream and milk to a simmer. 4. Remove the pan from
the heat, add the chocolate pieces and let stand for 5 minutes. 5. In a large
bowl whisk together yolks, vanilla, sugar, and kosher salt. 6. With a whisk,
gently stir the chocolate mixture until smooth. 7. Gradually add the chocolate
mixture to egg yolk mixture whisking as you do so. 8. Scrape the pan as
needed to get all of the chocolate mixture out. 9. Strain the nal mixture
through a ne sieve. 10. Place four 8 ounce custard cups or ramekins in a
shallow roasting pan or 9x13 baking dish. 11. Divide the chocolate custard
evenly among them. 12. Pour hot water into the pan so it reaches halfway up
the sides of cups and carefully place in the oven. 13. Bake until the custards
are almost set in the center — about 30–35 minutes. 14. Remove the baking
dish from the oven and allow the cups to sit 10–15 minutes in the water
bath. 15. Remove from the water bath and refrigerate until chilled. Serve with
whipped cream and fresh berries.
MAKES RACK POSITION COOK TIME
FOUR 8–OUNCE CUSTARD CUPS POSITION 3 30–35 MINUTES
CHOCOLATE POT DE CRÈME
This simple recipe of rich and creamy chocolate custard is a memorable ending to any meal. The even
heat of Bake Mode helps to ensure a smooth custard baked to scrumptious perfection.
BAKE MODE
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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

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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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