Wolf WWD30 Use & Care Manual page 11

Warming Drawer Use & Care
Food Preparation
TO PROOF YEAST BREAD DOUGH:
1) Touch POWER ON/OFF then PROOF on the control
panel. "85F" will appear in the LCD display. The word
TIMER will illuminate and "4:00" will flash in the LCD
display. Allow the warming drawer to preheat.
2) The temperature can be adjusted by pressing the
TEMP UP or DOWN arrows. The time setting can be
adjusted by pressing the TIMER UP or DOWN arrows.
3) Lightly oil the top of the dough in a bowl large enough
to allow the dough to double in size.
4) Cover the dough with a dry cloth.
5) Place bowl on the bottom of the warming drawer.
6) Let dough rest in warming drawer for 40 minutes or
until dough has doubled in size and a slight depression
remains in the surface of the dough when touched
gently with a finger.
TO CRISP STALE ITEMS:
1) Preheat warming drawer on LOW.
2) Place food in shallow dish or pan.
3) Check for desired crispness after 45 minutes. Adjust
time if necessary.
TO WARM SERVING BOWLS:
1) Preheat warming drawer on LOW.
2) Use only heat-safe dishes.
3) Place the empty dishes on the rack or bottom of the
warming drawer.
IMPORTANT NOTE: To heat fine china or heat dishes to a
higher temperature, please consult dish manufacturer for
maximum heat tolerance.
TO WARM TOWELS:
1) Preheat warming drawer on LOW.
2) Place towels in warming drawer.
IMPORTANT NOTE: Ensure that towels are stacked only as
high as the sides of the drawer pan. Any higher may result
in discoloration of the towels.
IMPORTANT NOTE: Towels should be warmed on the
LOW setting only. Any other settings may result in discol-
oration of the towels.
Temperature Selection
IMPORTANT NOTE: Leave food uncovered to keep food
crisp and cover food to keep moisture in.
Temperature Settings
LOW
Beef (rare)*, eggs, tortilla chips and towels
MEDIUM
Beef (medium or well done)*, bread, soft rolls, hard rolls, fruit,
casseroles, cooked cereals, gravy, cream sauces, fish, seafood,
ham, pork, lamb, poultry, pancakes, waffles, pies (one or two
crusts), mashed potatoes and vegetables
HIGH
Bacon, fried foods, hamburger, pizza (on plate or in box) and
baked potatoes (in foil)
*USDA/FSIS recommends an internal temperature of 145˚F (60˚C)
as the minimum doneness for beef. Use a meat thermometer to
check internal meat temperatures.
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