Wolf Range Cooker | Using the Temperature Probe

One of the reasons we love to cook using the Wolf range cooker is the precision and accuracy of the temperature probe. Having family and friends over for Sunday lunch is such a lovely tradition and probably one of the best ways to spend a Sunday. It can, however, be a little stressful trying to cook something like a big rib of beef perfectly medium rare as well as getting everything else ready like the Yorkshire puddings, and roast potatoes as well as ensuring the vegetables are ready at exactly the right time, and of course the gravy which is literally the glue that holds the whole thing together.

We’ve been using the temperature probe to cook joints of meat in the Wolf for a while now, and I have to admit it is a complete revelation. Every single dish has been cooked perfectly – no exaggeration is required. Some clients who buy Wolf range cookers for their kitchens request a cookery lesson to get them started so we’ll do recipes that require the teppanyaki, the chargrill, bake stone and the temperature probe. The thing I love about it is that it takes all the stress out of cooking – you know the meat will be done perfectly so you can just relax and enjoy chatting with friends and family while the lunch is cooking.

Here’s how we did a quick (and it was quick) roast silverside of beef in our Nickleby kitchen in Felsted using the temperature probe:

1. Turn the oven on by turning the dial to the selected oven function (we would suggest the fan convection setting).

2. Twist the knob to desired temperature e.g. 180°c.

3. Insert the meat probe into the socket on the right-hand side of the inside of the oven.

4. Wait for the main temperature to get up to 180°c.

5. Place the meat in the oven and insert the probe in the thickest part of the meat.

7. Press the meat probe button on the main pull-down panel. The temperature will then flash up to 72°c. You can change the meat’s internal temperature by twisting the dial to the selected temperature (to cook this beef medium rare we set it to 65°c ) and confirm by pressing the diamond button on the pull down panel. (NB: While it comes up to temperature it will say Lo until over 50°c).

8. The oven will beep when the meat probe has reached the desired temperature. To double check, take out the meat probe and then re-insert the probe into the thickest part of the meat to check it is cooked properly to the right temperature.

For the beef, we seasoned it with salt and pepper and then covered it in Dijon mustard. We made the Yorkshire puddings using this foolproof recipe and roasted the carrots in a tray drizzled with olive oil and a little maple syrup. We made the gravy using pan juices, Dove Farm gluten free flour and Kallo organic beef stock.