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12 | Wolf Customer Care 800.222.7820
Cooking Modes
MODE PRESET RANGE PROBE USES
BAKE 350°F
(175°C)
200–550°F
(95–290°C)
• Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
ROAST 350°F
(175°C)
200–550°F
(95–290°C)
• Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
BROIL High
Med
Low
550°F (290°C)
450°F (230°C)
350°F (175°C)
Best for broiling meats, fish, and poultry pieces up to 1" thick.
Use a two-piece broiler pan and always broil with the oven door
closed.
CONVECTION ROAST 325°F
(165°C)
200–550°F
(95–290°C)
• Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork, and poultry.
CONVECTION 325°F
(165°C)
200–550°F
(95–290°C)
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
GOURMET — — • Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer to
page 11. Preset temperature and range are dependent on food
and desired doneness.
PROOF 85°F
(30°C)
85–110°F
(30–45°C)
Ideal for proofing or rising bread dough.
STONE 450°F
(230°C)
200–550°F
(95–290°C)
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
DEHYDRATE 135°F
(60°C)
110–170°F
(45–75°C)
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
WARM 180°F
(80°C)
140–200°F
(60–95°C)
• Designed to keep foods at serving temperature.
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
Oven Operation
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