Bedienungsanleitung Wolf M Series (Seite 12 von 55) (Englisch)

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BEFORE YOU START

The rendering fat will produce some smoke in your oven, so turn on your hood vent while baking.

It may also be helpful to line your broiling pan with parchment or foil.

INGREDIENTS PREPARATION METHOD

2½ pounds chicken wings

and drumsticks

1 tablespoon baking powder

½ teaspoon kosher salt

1. Preheat the oven to 425°F on Convection Mode with a rack on position 3.

2. While the oven is preheating, dry wings thoroughly with a paper towel and

place in a large bowl. 3. Combine the baking powder and kosher salt together in

a small bowl and sprinkle about

⁄3 of the mixture over wings. 4. Toss the wings

several times to ensure an even coating. 5. Continue adding the baking powder

and kosher salt mixture

⁄3 at a time, tossing the wings between each addition.

6. Check to see if the wings are evenly covered in the mixture — depending

on the wings’ moisture content, you may not need to use the last third of the

mixture. 7. Place the wings on a broiler pan and rack lined with aluminum

foil, leaving some space between them. 8. You can also use a metal cooling

rack placed on a baking tray lined with aluminum foil. 9. Place the wings into

the oven and cook for 20 minutes. 10. After 20 minutes, remove the pan from

the oven and ip the wings over. 11. Return the wings to the oven and cook for

an additional 15 minutes. 12. Remove the wings from the oven and place in

a large clean bowl. 13. Toss the wings with your favorite sauce if desired.

MAKES RACK POSITION COOK TIME

4–6 SERVINGS POSITION 3 35 MINUTES

CHICKEN WINGS

These chicken wings turn out crispy without needing to be fried. Easy to double and make multiple

batches for larger gatherings, these wings are sure to impress.

BEFORE YOU START

Make sure not to slice the potato all the way through.

INGREDIENTS PREPARATION METHOD

8 medium size Yukon gold

potatoes, about 7 ounces each

1 tablespoon ﬁnely

chopped fresh rosemary

1 tablespoon ﬁnely

chopped fresh thyme

4 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon kosher salt

¼ teaspoon freshly

ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

¾ cup grated or shaved

parmesan cheese

¾ cup shredded

cheddar cheese

1. Preheat oven to 400°F on Convection Mode with a rack set on position 3.

2. Melt butter in a sauce pan and add oil, herbs and other seasonings. 3. To cut

the potatoes — place the potato on the counter between two cutting boards

of the same thickness, about ¼ to ½-inch thick. Two pieces of cardboard or

chopsticks can also be used. 4. Cut across the width of the potato every ¼-inch

from end to end. Ensure that you do not cut completely through the potatoes to

keep the bottom of the potato intact. 5. Gently toss the potatoes with the butter

mixture in a large bowl to coat. 6. Place potatoes in a 9x13 baking dish and into

the oven. As the potatoes bake, the slices will begin to open up. 7. Bake for 1

hour and then add the cheese on top. Try to sprinkle it between the slices as well

as on top of the potatoes. 8. Bake for an additional 8–10 minutes until the cheese

is melted and golden brown.

MAKES RACK POSITION COOK TIME

8 SERVINGS POSITION 3 1 HOUR 15 MINUTES

HASSELBACK POTATOES

Named for the Stockholm restaurant Hasselbacken where it was ﬁrst served, this dish is a different

take on a baked potato. The slices of these potatoes open up during the cooking process,

allowing cheeses to be added between the layers.

CONVECTION MODE

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