Wolf M Serie Mode D'emploi page 12

Oven Operation
Cooking Modes
MODE
BAKE
ROAST
BROIL
CONVECTION ROAST
CONVECTION
GOURMET
PROOF
STONE
DEHYDRATE
WARM
12 | Wolf Customer Care 800.222.7820
PRESET RANGE
350°F 200–550°F
(175°C) (95–290°C)
350°F 200–550°F
(175°C) (95–290°C)
High 550°F
(290°C)
Med 450°F
(230°C)
Low 350°F
(175°C)
325°F 200–550°F
(165°C) (95–290°C)
325°F 200–550°F
(165°C) (95–290°C)
— —
85°F 85–110°F
(30°C) (30–45°C)
450°F 200–550°F
(230°C) (95–290°C)
135°F 110–170°F
(60°C) (45–75°C)
180°F 140–200°F
(80°C) (60–95°C)
PROBE USES
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
• Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
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.
• Gently browns the exterior and seals in juices. Perfect for roast-
ing tender cuts of beef, lamb, pork, and poultry.
• Uniform air movement makes it possible to multi-level rack
cook with even browning.
• 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 the
food and desired doneness.
Ideal for proofing, or rising bread dough. Refer to page 13.
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required. Refer to page 13.
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required. Refer to page 13.
• Designed to keep foods at serving temperature.