Convection Steam; Convection Steam Recipe; Roast Chicken With Herbs And Lemon; Controlling The Steam Supply - Wolf Convection Steam Oven Use & Care Manual

Convection Steam Oven Cooking Modes

Convection Steam

Convection steam is great for roasting vegetables, grains
or potatoes, and multiple items together, like a 12-pound
turkey with trimmings. Cook the turkey with steam, then
add vegetables or potatoes, turn off steam, and it will all
roast and be done together. You control the steam supply.
Convection steam mode temperatures range from 85°F to
445°F. Steam transfers energy to the food more efficiently
than hot air alone, which speeds up the cooking process.
Food retains its own moisture and delicate parts are more
resistant to burning.
Use convection steam for any foods you want to be tender
inside and roasted or crisped outside.

CONTROLLING THE STEAM SUPPLY

• Press the MODE button to deactivate steam. The
steam symbol goes out.
• Press the MODE button to activate steam. The steam
symbol illuminates.

CONVECTION STEAM RECIPE

Roast Chicken with Herbs and Lemon

1 fryer hen
8 garlic cloves chopped
6 garlic cloves left whole
2 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, chopped
1 lemon, zested
1 bunch parsley
1 small bunch of thyme
Kosher or sea salt
Freshly ground black pepper
Combine chopped garlic, rosemary, and thyme with the
zest of one lemon in a small bowl. Using your hands rub
the herb mixture all over the chicken covering evenly. Cut
the zested lemon into slices. Stuff the chicken with the
lemon slices, parsley, whole garlic cloves and bunch of
thyme. Season the chicken with salt and freshly ground
black pepper.
Place the chicken on the solid stainless steel pan and
place in the convection steam oven on rack position 1.
Select convection steam mode and adjust the temperature
to 400°F. Insert the probe into the thickest part of the
breast. Plug the probe into the probe receptacle and set
the probe temperature to 165°F.
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