Wrought Recipes
Unlock the full cooking potential of independent top and bottom thermal zones.
375° / 400°Sourdough Prosciutto Melt
A classic, robust melt featuring thin layers of prosciutto di Parma, sharp gruyère cheese, and fresh heirloom tomato slices nestled inside stone-baked sourdough slices brushed with rosemary-infused olive oil. We recommend using The Anvil or The Grille plates to achieve a thick, satisfying crunch.
350° / 350°Lattice-Iron Liège Waffles
Traditional Belgian waffles made with yeast-risen brioche dough studded with imported pearl sugar. As the waffle presses in The Lattice, the sugar caramelizes on the exterior, creating a crisp glaze. Set both zones to equal heat to ensure optimal rise and caramelization without burning.
325° / 350°Pressed Croque Monsieur
A decadent French classic filled with thick-cut black forest ham, creamy Béchamel sauce, and dijon mustard, topped with bubbly Emmental cheese. Using a slightly cooler top zone allows the cheese to melt and brown perfectly while the hotter bottom zone toasts the brioche bread.