Virtual Mastering the Wolf Convection Steam Oven

Tuesday, August 11th, 2026 3:00 pm to 4:00 pm, MST

Unlock the full capabilities of the Wolf Convection Steam Oven through this online class focused on combining convection heat with the precision of steam cooking. You will learn how to enhance texture, preserve moisture, and improve flavor while preparing a variety of dishes with professional-level consistency and control. Featuring the innovative performance of Wolf appliances and the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports healthier cooking and elevated culinary results at home.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

Request Culinary Scene Activation Code

Recipes from this event

Chorizo and Cheddar Egg Soufflés

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
15
minutes
Cook Time
20
minutes

Modes

Steam

Ingredients

  • 8 large eggs

  • ⅓ cup half-and-half or milk substitute

  • 1 teaspoon Dijon mustard

  • 1 teaspoon salt

  • Freshly ground black pepper, to taste

  • ½ pound Mexican-style chorizo sausage, cooked and drained

  • 2 ounces cheddar cheese, freshly shredded

  • 3 Tablespoons freshly chopped chives or green onions

  • 6 Tablespoons crème fraîche or sour cream

Instructions

Prepare the Oven and Ramekins

Preheat the Wolf Convection Steam Oven to 210°F in Steam mode.

Lightly coat 6 ramekins with oil or butter.

Prepare the Egg Mixture

In a 4-cup glass measuring cup or medium bowl, combine the eggs, half-and-half, Dijon mustard, salt, and freshly ground black pepper.

Whisk until thoroughly combined.

Assemble the Soufflés

Divide the cooked chorizo, cheddar cheese, and 2 Tablespoons of the chives evenly among the prepared ramekins.

Carefully pour the egg mixture into each ramekin.

Arrange the ramekins on the perforated pan.

Steam

Place the perforated pan in rack position 2 of the Wolf Convection Steam Oven.

Steam for 18 to 20 minutes.

Remove the ramekins from the oven and allow the soufflés to rest for 5 minutes. The centers will puff during steaming and deflate slightly after they are removed from the oven.

Serve

Top each soufflé with crème fraîche or sour cream.

Garnish with the remaining chives and serve warm.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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