Wolf E SERIES Use And Care Manual page 12

O VEN O P E RAT I ON
Cooking Modes
MO DE INDICATOR
Bake
Convection
Convection Bake
Broil
Convection Broil
Bake Humid
Convection Humid
Slow Cook
|
12 Wolf Customer Care 800.222.7820
RA N G E P ROBE U SE S
90 – 570°F • Cooking space is heated by top and bottom elements. Standard operating
mode for cooking and baking on a single rack.
(30 – 300°C)
•
90 – 530°F Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Use for cooking and baking
(30 – 275°C)
items on multiple racks.
90 – 480°F • Cooking space is heated by the bottom element and circulated throughout
the cavity with the convection fan.
(30 – 250°C)
1 – 5 Cooking space is heated by the broil element.
90 – 480°F Cooking space is heated by the broil element and circulated throughout the
cavity with the convection fan.
(30 – 250°C)
90 – 480°F • Cooking space is heated by top and bottom elements. Moisture produced
during cooking is retained in the cavity.
(30 – 250°C)
•
90 – 480°F Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Moisture produced during
(30 – 250°C)
cooking is retained in the cavity.
1 – 6 • Cooking space is heated by the bottom element only.