Wolf E Serie Guide D'utilisation Et D'entretien page 10

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