Wolf E Series Use And Care Manual page 13

Oven Operation
Cooking Modes
MODE PRESET
BAKE 350°F
(175°C)
CONVECTION
(165°C)
ROAST 350°F
(175°C)
CONVECTION ROAST
(165°C)
BROIL
PROOF
WARM 180°F
GOURMET
STONE 450°F
(230°C)
DEHYDRATE
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
RANGE
200–550°F
(95–290°C)
325°F 200–550°F
(95–290°C)
200–550°F
(95–290°C)
325°F 200–550°F
(95–290°C)
High 550°F
(290°C)
Med 450°F
(230°C)
Low 350°F
(175°C)
85°F 85–110°F
(30°C) (30–45°C)
140–200°F
(80°C) (60–95°C)
— —
200–550°F
(95–290°C)
135°F 110–170°F
(60°C) (45–75°C)
PROBE USES
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
• Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
• Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork, and poultry.
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. Does not require preheat.
Ideal for proofing or rising bread dough.
•
Designed to keep foods at serving temperature.
• Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer to
page 12. Preset temperature and range are dependent on food
and desired doneness.
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
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