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Available languages
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O VEN O P E RAT I ON
Cooking Modes
MO DE
INDICATOR
Steam
Convection
Convection Steam
Convection Humid
Reheat
Gourmet
—
RA N G E
P ROBE
U SE S
90 – 210°F
•
For foods typically boiled and foods that benefit from gentle handling such
as seafood, vegetables, and rice.
(30 – 100°C)
•
90 – 440°F
For foods that benefit from even browning such as chicken, potatoes, bis-
cuits, and roasts. The convection fan distributes heat evenly for consistent
(30 – 230°C)
browning. Cooking temperatures may be 25° less and cooking times may
be 25% faster.
180 – 440°F
•
For foods that are tender inside and roasted or crisped outside. Steam,
along with the convection fan, transfer energy to food more efficiently,
(80 – 230°C)
which helps the food retain moisture. Cooking temperatures may be 25°
less and cooking times may be 25% faster.
90 – 440°F
•
For foods that already have enough moisture such as cakes, casseroles,
grain dishes, and lasagna. The oven does not produce steam, but the
(30 – 230°C)
cavity remains sealed so the moisture created while cooking remains in the
oven. Cooking temperatures may be 25° less and cooking times may be
25% faster.
180 – 390°F
•
For foods typically reheated in an oven or microwave. Steam and hot air
gently rehydrate the food.
(80 – 200°C)
—
Use to prepare specified foods (refer to page 12), fresh, refrigerated, or
frozen. Select the food and desired doneness, and the sensor adjusts time,
temperature, and humidity so no baking instructions are required. Preset
temperature and range are dependent on food and desired doneness.
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wolfappliance.com
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