Wolf SO30PE/S/PH Use And Care Manual page 10

O VEN O P E RAT I ON
Cooking Modes
MO DE T OU CH PA D
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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P R ES E T RA N G E
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)
P R O B E U S E S
• 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. Accessory
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.