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Wolf Customer Care 800.222.7820
OVEN OPERATION
Cooking Modes
MODE
TOUCH PAD PRESET RANGE PROBE USES
Convection
CONV
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Uniform air movement makes it possible to multi-level rack
cook with even browning.
Convection Bake
BAKE
375°F
(190°C)
170 – 550°F
(75 – 290°C)
•
Ideal for pie baking.
Convection Roast
ROAST
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Perfect for roasting tender cuts of beef, lamb, pork and
poultry.
Convection Broil
BROIL
1
2
3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Shortens broiling times for thicker cuts of meat, sh and
poultry. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake BAKE 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
Roast ROAST 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat that should be covered.
Broil BROIL 1
2
3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Best for broiling meats, sh and poultry pieces up to 1"
thick. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake Stone STONE 400°F
(205°C)
170 – 550°F
(75 – 290°C)
•
Baking on a ceramic stone. Great for pizza and bread. Bake
stone accessory required. Additional instructions included
with accessory.
Proof PROOF 85°F
(30°C)
85 – 110°F
(30 – 45°C)
•
Ideal for proong, or rising bread dough.
Dehydration DEHYD 135°F
(60°C)
110 – 160°F
(45 – 70°C)
Dry a variety of fruits, vegetables and meats. Acces-
sory racks and door stop required. Additional instructions
included with accessory.
Self-Clean CLEAN
Oven heats to an extremely high temperature to allow food
soil to burn off. Refer to page 12.
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