Bedienungsanleitung Wolf M Series (Seite 10 von 55) (Englisch)

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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

⁄

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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