

Explore the different models of Wolf Built-In Ovens [here](https://subzero-wolf.com.ph/wolf-cooking/Built_In_Ovens) to start your journey to guesswork-free cooking!



![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-perfect-cookie-bottom-image.jpeg)




Want to try making Wolf's famous Chocolate Chip Cookie? Get the recipe [HERE](https://subzero-wolf.com.ph/recipes/chocolate-chip-cookies)!




















# The Secret to the Perfect Cookie
Find out how Wolf Ovens are engineered to give you cookie perfection every time



![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-perfect-cookie.jpeg)



Anybody who works with ovens will tell you that each one has its own personality, and you have to get acquainted with it for the best results. That's because an oven cavity would typically have cold spots and hot spots, due to the uneven circulation of air inside. As a result, you'd normally have to manually shift your pans inside, and move them around to even things out. To address this, Wolf pioneered the dual convection system — two fans that ensures uniform heat is distributed throughout the oven's large cavity. This essentially means greater consistency and more powerful heating for your food. Imagine: multiple racks of pastries, all perfectly browned without having to rotate the baking sheets. With the consistent control of heat and airflow inside your oven cavity, every single dish comes out exactly as you intended.


Watch the video below to see the Dual Convection System at work as the Wolf oven churns out pans of cookie perfection, without breaking a sweat.





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The Secret to the Perfect Cookie

# Sub-Zero and Wolf Holds Its Last Use and Care Training for 2017 



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Sept. 12, 2017 - For years, Sub-Zero and Wolf strive to provide excellent after-sales service for its valued clients. As such, Use and Care Trainings are regularly conducted to provide users with extra knowledge on how to properly care for their appliances.



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Sub-Zero and Wolf held its final training for 2017 at the exclusive Sub-Zero and Wolf Showroom in Makati City last September 12. Despite the weather, guests came eager to learn more about their appliances. They were provided with Use and Care booklets and manuals to serve as references for the suggested cleaning and maintenance of the products. The in-depth training conducted by Sub-Zero and Wolf specialists started off with a comprehensive demonstration on the proper care and usage of the Sub-Zero Refrigeration – a common denominator among all the attendees. Afterwhich, a session about the ranges, cooktops, and hoods took place. It was then succeeded by grouped trainings for the different Wolf ovens – M Series, E Series and the Convection Steam Oven.



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Of course, any Sub-Zero and Wolf event would not be complete without food. For the snack menu, the attendees were able to enjoy Mini Quiches, Sliders and freshly made Chocolate Chip Cookies cooked with the Wolf M Series oven and induction cooktop.



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For more information on how to join this event free of charge in 2018, please contact (02) 8705 9999 or get in touch with your trusted Sub-Zero and Wolf specialist. For other service concerns, you may call, text, Viber or Whatsapp 09171200111.



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Sub-Zero and Wolf Holds Its Last Use and Care Training for 2017

# Eats from the Streets 



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March 25, 2017 – Sub-Zero and Wolf introduced guests to the exciting world of global street food with its Eats from the Streets cooking demo conducted at its exclusive showroom at The Residences at Greenbelt in Makati City. Focus Global's corporate chefs sought to impress their audience by recreating a selection of the world's best street foods, the latest exciting culinary trend that's kept everyone abuzz in the last year.




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First stop was America, where the featured dishes were Tacos de Carnitas from Mexico and Clam Chowder from San Francisco! With pork being the main ingredient of Tacos de Carnitas, the chefs chose to use Wolf's newest line of built-in ovens, the M Series Oven. Roasting pork has never been easier, with the new line's Wolf Gourmet mode whose smart program decided the time, temperature and rack positioning of the pork belly. Together with Wolf’s Temperature Probe which monitors the dish’s internal temperature without having the need to open the oven door, preparing the Tacos de Carnitas was like a child’s play, leaving no room for guesswork! The Clam Chowder on the other hand, was prepared with the Wolf Induction Cooktop’s True Simmer function. Boiling your soup can be a pain when it’s cream-based and you’re left unaware that the bottom of your soup mix is already scorched – unless taking the trouble of checking it from time to time. The True Simmer function takes away that worry completely.




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-eats-4.jpeg)



Our next stop was Asia, where our chefs brought us to Vietnam to enjoy Grilled Chicken Bahn Mi. This product of French colonialism to Vietnam did not fail to impress. It is known to be the perfect marriage between east and west, and even said to be the best sandwich in the world! Its sandwich is made up of French baguette while the inside is influenced by Vietnamese flavors and spices. The chefs showed us how one can easily create a French baguette at home with the help of the Wolf Convection Steam Oven. Commercial kitchens would usually achieve that beautiful gloss to their breads by manually spraying water to the dough while baking. This would mean the laborious task of having to manually open your oven door and being exposed to its heat time and again. The CSO's Convection Steam mode completely does away with that troublesome manual process, and takes care of the technique automatically. What you get in the end is a beautiful French Baguette with an effortless shine to it. Another street food favorite is Curry Fish Ball from Hong Kong, which was prepared with the Wolf Steamer. With the appliance installed in-bench, it made for a convenient cooking experience with the chef easily checking how done the dish was just by quickly looking through its glass lid.



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And finally, our last stop was for dessert – delicious Espresso Crepes, from France! The chefs showed us how you can conveniently produce your own espresso from bean to cup with the Wolf Coffee System. Furthermore, the Wolf Induction Cooktop was used to perfectly melt chocolate with the True Melt function. There’s no need to worry about burning your chocolate with this feature on hand!



Want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. You may call (02) 8705 9999 for more details.






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Eats from the Streets

# First Use and Care Training for 2017 



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March 14, 2017 – In line with the brands’ goal to provide excellent after-sales service, Sub-Zero and Wolf held its second Use and Care Training for the year. Invited was a mix of household staff and hands-on owners who wanted to know how to better operate the state-of-the-art appliances. The training was held last March 14, 2017 at the exclusive Sub-Zero and Wolf Showroom at The Residences at Greenbelt in Makati City.




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-firstuse-2.jpeg)



The thorough training conducted by Chef Gio Besa and Jon Marte started off with a step-by-step guide on the proper care and usage of Sub-Zero Refrigerators, Freezers and Wine Storages. Participants with Wolf appliances such as the Built-In Ovens, Dual Fuel Ranges and Microwave Ovens were also trained on how to properly use them. They were provided with booklets that served as an easy reference with its summarized details of Sub-Zero and Wolf’s system controls.



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Sub-Zero and Wolf, the pioneer in built-in refrigeration and leader in cooking perfection, regularly conduct Use and Care Trainings for their clients. For more information on how to join this event free of charge, please contact (02) 8705 9999 or get in touch with your trusted Sub-Zero and Wolf specialist.



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First Use and Care Training for 2017

# Gold Tidings 



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October 21, 2017 – The holidays are fast approaching! Family and friends from across the globe all come together to celebrate this festive occasion. With the quantity of guests expected, entertaining during this season could pose quite a challenge. That is why Sub-Zero and Wolf has presented this golden opportunity to surprise loved ones with these delectable dishes anyone could easily prepare at the comforts of their own home. On this day, we unveiled the secrets on how to make scrumptious golden meals that’ll surely make this holiday feast the talk of the town! Focus Global’s very own corporate chefs gave away some tips and techniques as they led the day’s demonstrations.



![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-gold-2.jpeg)




First on the menu was the Herb and Garlic Roast Turkey, cooked golden brown with the Wolf Convection Steam Oven. This revolutionary appliance perfectly combines steam and convection cooking in order to attain a crisp outer layer while keeping the insides moist and juicy, working wonders to achieve a tender and flavorful turkey in no time! It was then paired with the Festive Rice Pilaf, made on the new Wolf Steamer Module. It now has a new design which perfectly matches together with other modules. Its integrated installation also gives more counter space which allows you to chop ingredients right beside the module and slide them right in!




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-gold-3.jpeg)




Up next on this golden menu was the Roasted Pumpkin Soup with Cinnamon Vanilla Ice Cream. Focus Global's corporate chefs amazed the guests by ingenuinely combining the contrasting temperatures into one dish. They achieved this with the help of the delicate heating power of the Wolf Induction Cooktop which heated the pumpkin soup to the right temperature and excellent dry freezing capabilities of the Sub-Zero Dual Refrigeration System which kept the ice cream fresh and cold for the demonstration. They then proceeded with the Mini Shepherd’s Pie. Using the Wolf M Series Oven’s wide variety of features, the crust was flawlessly baked in Convection Mode while the fillings were perfectly made juicy and tender using the Broil Mode.



The chefs then followed by making some delectable desserts - the Espresso Mousse with Chocolate Ganache and Biscoff Crumble. With the help of some eager volunteers, they showed us how easy it was to craft your very own cup of espresso using the Wolf Coffee System. You don’t have to leave the comforts of your own home to get your favorite cup of coffee! The next volunteer then managed to perfectly melt chocolates with the True Melt function without any worries about it scorching over.




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-gold-4.jpeg)



Certainly, no holiday feast would be complete without a nice and cool drink at hand! Focus Global's chefs ended the session with a refreshing Iced Caramel Latte with Whipped Cream and Peppermint Candies. Entertaining large groups won’t be a problem with the Sub-Zero Max Ice feature which increases ice production when set a day before. You wouldn’t have to run to your nearest convenience store for more ice!



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Want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. You may call (02) 8705 9999 for more details.





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Gold Tidings

# Mastering the Wolf Convection Steam Oven 





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February 18, 2017 – A revolutionary appliance that has the power of both convection and steam – that is the Wolf Convection Steam Oven (CSO). Its cutting-edge technology aims not to overwhelm, but rather, to make cooking easier and unlock a brand new world of culinary possibilities. With the desire to arm new owners of the Wolf CSO with proper techniques and basic knowledge, the year's first Wolf CSO Lifestyle Session was conducted at the exclusive showroom of Sub-Zero and Wolf at The Residences at Greenbelt in Makati City. Focus Global’s corporate chefs, Chef Joyce Santos and Chef Gio Besa, prepared a wide array of recipes to highlight the oven’s cooking modes.




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The Wolf CSO's ground-breaking ability to combine the power of convection and steam allows you to cook with convection or steam alone, or a combination of both. Because of this, the Wolf CSO brings endless possibilities in cooking. First in line is the Steamed Salmon Salad with Soft-boiled Egg which was demonstrated by Chef Joyce. The Wolf CSO’s Steam Mode was used in achieving the perfect texture for the salmon and soft-boiled egg. The steaming process where the salmon was cooked in hot water vapor made sure that the dish kept its flavor and juices intact. Next up was Tomato Compote demonstrated by Chef Gio. Aside from making the compote itself, Chef Gio showed how versatile the Wolf CSO is. We were not just able to cook the dish, but with the Cleanse Mode, we were able to sterilize the jars for our tomato compote as well.




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-mastering-4.jpeg)



Midway, Chef Joyce demonstrated preparing Bagels with Farmers’ Ham and Cream Cheese which highlighted the Auto Steam Bake Mode of the Wolf CSO. If you love making bread, then you will love what the CSO can do. Its Auto Steam Bake Mode combines convection and steam technology to achieve professional grade breads with an effortless egg wash shine to it - something manually done even in artisanal bread bakeries. The overall baking process leaves the bagels soft and fluffy on the inside, shiny and crackling on the outside.



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Our afternoon wouldn’t be complete without sweet treats. Using the Wolf CSO’s Convection Mode, Chef Gio showed us the wonders of cooking with convection heat alone with the delicious Fruit Tart Amandine.




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To finish the session, Chef Joyce gave a quick preview on how easy and convenient it is to operate the Wolf Coffee System while the guests were being served their Iced Espresso.



![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-mastering-7.jpeg)



To know more about the revolutionary Wolf Convection Steam Oven, visit our website at [http://www.subzero.com.ph/](http://www.subzero.com.ph/) or call +632 8705 9999. Follow @subzerowolfph on Instagram!



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Mastering the Wolf Convection Steam Oven

# Japan on a Plate 



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March 17, 2018 – Guests were taken on an exciting culinary journey at Sub-Zero and Wolf’s first cooking demo for the year entitled Japan on a Plate! Focus Global’s very own corporate chefs unveiled the secrets on how easy it is to recreate world-famous Japanese favorites through the use of Sub-Zero and Wolf appliances.



For starters, the chefs left the guests impressed by cooking two different types of rice – Japanese rice (for the sushi rolls) and Yakimeshi Fried Rice – at the same time in the Wolf Convection Steam Oven. The Steam Mode was used to cook these two dishes simultaneously without any transfer of flavors!



A guest volunteer then proceeded to assemble Sushi Rolls using fresh ingredients from the Sub-Zero Refrigerator. With its air purification system, Sub-Zero kept the ingredients fresh and free from ethylene gas, bacteria, viruses, and molds. The next dish on the menu was a standard Japanese soul food, the Okonomiyaki, a Japanese pancake made with flour, eggs, shredded cabbage, meat, and a variety of condiments. Another volunteer then cooked his own Okonomiyaki to perfection, with the help of precise heat control provided by the new Wolf Teppanyaki Module. Its large surface area also allowed the guest volunteer to prepare it with extreme ease. Afterwards, Focus Global’s chefs cooked the Kare Udon, a japanese udon noodle soup made with curry roux, in an interesting and unique way. Using the Wolf Integrated Steamer Module and its basket accessories, the chefs were able to thoroughly cook the curry broth, soba noodles and egg all at the same time!



The afternoon’s highlight was the Miso-marinated Salmon, cooked with the Wolf M-Series Oven’s Convection Mode. With its dual verticross convection system that provided consistent heat throughout the oven, the chefs were able to produce a big batch of mouthwatering salmon fillets that paired perfectly well with the Yakimeshi Fried Rice.



Of course, every full-course meal should end with a dessert. For the last dish, the chefs prepared the Japanese Cheesecake, baked fluffy and moist with the Wolf M-Series Oven. Unlike the standard New York and European cheesecakes, the Japanese version uses less cream cheese and more whipped egg whites to achieve its incredibly light and pillow-soft like finish. Completing the light Japanese Cheesecake baked earlier, the chefs prepared a rich Coffee Crème Anglaise with the help of the Wolf Coffee System and Wolf Induction Cooktop. With just a touch of a button on the coffee system, our in-house chef was able to create a perfect brewed espresso for the creme anglaise. After whisking the espresso with cream, milk and eggs on the cooktop, they were able to produce a perfect pairing that surely completed the whole Japanese culinary experience!



Do you want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. You may call (02) 8705 9999 for more details.











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Japan on a Plate

# A Filipino Holiday Twist 
Sub-Zero and Wolf Cooking Demonstration


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November 17, 2018 – ‘Tis the season to be Jolly! Once again, Christmas is just around the corner and many are coming home to celebrate the holidays. For us Filipinos, joyous family reunions and get-togethers would not be complete without a bountiful holiday feast on the table. Sub-Zero and Wolf shared exciting new ways to prepare festive Filipino dishes on its recent cooking demonstration entitled A Filipino Holiday Twist. Focus Global’s very own corporate chefs gave away tips and techniques on how to add a twist on a classic dish and find ways to prepare traditional favorites using the advanced features of Sub-Zero and Wolf appliances.



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The first dish demonstrated was the entrée, Lechon-Style Pork Belly – a must-have Pinoy festive dish that is made of pork belly rolled and stuffed with herbs and spices. The home-made Filipino staple was baked with precision using the Wolf’s M Series Oven's Gourmet mode, and finished to perfection with the oven’s Broil mode. The Gourmet mode helped in eliminating the guesswork in cooking as it decided the temperature, time, and rack position while the Broil mode was used to achieve a golden and crisp belly skin. It took just about an hour and a half to finish the dish, and the result was a glorious and mouth-watering holiday centerpiece that was as flavorful and delicious as the Philippines’ famous Cebu-style lechon.



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Focus Global’s chefs also cooked Kaldereta Empanada – a reimagined Filipino classic snack – together with the corn needed for Suam na Mais in the Wolf Convection Steam Oven at the same time. The Convection Mode was used to cook these two dishes simultaneously without any transfer of flavors! They then proceeded with the partner for the entrée – Bringhe, a Kapampangan version of Paella– using the Wolf Induction Cooktop and Wolf Convection Steam Oven. The Wolf Induction Cooktop was used to sauté the rice with flavorful spices and ingredients.



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Afterwards, it was steamed using the Wolf Convection Oven’s Steam mode which cooked the rice in hot water vapor that kept the Bringhe’s flavors and nutrients intact. While waiting for the entrée to finish, Suam na Mais, the appetizer, was then demonstrated using the Wolf Induction Cooktop. Like all the dishes that came ahead, it was cooked with ease. Desired results were achieved with the precise heat control of the Wolf Induction Cooktop. It can cook with the highest heat when needed, and with the very low heat of the True Simmer setting that is perfect for cooking delicate soups without scorching.



![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-filipino-8.jpeg)




The Filipino Holiday experience didn’t stop there. It continued with a classic Pinoy delicacy with a delicious spin – Piaya à la Mode. Using theWolf Teppanyaki Grill, it was easy for the corporate chefs to entertain and to create servings for all of the guests with the bridge function of the grill. The bridge function links the two cooking zones and lets the users handle the entire surface area of the grill.




![](https://d23e8cijo99k6w.cloudfront.net/SZWF/news-filipino-9.jpeg)



It was then capped off with a heartwarming cup of Tablea Coffee. The chefs showed how convenient it is to produce espresso from bean to cup in the comfort of one’s home with the Wolf Coffee System. The espresso was then mixed with tablea that was cooked using the Wolf Induction Cooktop. Everyone was blissfully satiated. Surely, there is no better way to end a holiday get-together with a warm, soothing cup of fresh Tablea Coffee.



Do you want to learn more tips and recipes? Join us in our next cooking demo to be held soon at a Sub-Zero and Wolf showroom. You may call (02) 8705 9999 or message us at @subzerowolfph on Instagram for more details.



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A Filipino Holiday Twist

Know the latest bits from the leaders of premium refrigeration and precision cooking. Make sure you don't skip a beat!

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