Wolf E Series Use And Care Manual page 36

Wolf Cooking Guide
Cooking Guide
ENTREES AND MISC
FOOD
ENTREES
Calzone
Quiche
Soufflé
PIZZA
Frozen
Homemade
SEAFOOD
1
Fillet, / " thick
(13)
2
Fillet, 1" thick
(25)
Red snapper
1
Salmon, / " thick
(13)
2
1
Swordfish, 1 / " thick
(38)
2
VEGETABLES
Potatoes
Sweet potatoes
Winter squash
Winter squash
OTHER
Baked Alaska
French bread pizza
Garlic bread, 1" thick
(25)
1
Toast, / " thick
(13)
2
Probe cannot be used in broil or convection broil modes, use a meat thermometer to check internal temperature. This chart is a guide; recipe
or package directions should take precedence.
COOKING MODE
Bake Stone
Bake (convection not advised)
Bake
Bake Stone
Bake Stone
Broil
Conv Broil
Broil
Broil
Broil
Bake
Bake
Convection
Bake
Broil
Broil
Broil or Conv Broil
Broil
OVEN TEMPERATURE
400°F
(205°C)
375°F
(190°C)
375°F
(190°C)
400°F
(205°C)
450°F
(230°C)
Med (2)
Med (2)
Med (2)
Med (2)
Med (2)
400°F
(205°C)
400°F
(205°C)
350°F
(175°C)
375°F
(190°C)
Low (3)
Med (2)
Med (2)
Med (2)
RACK POSITION COOKING TIME
1
4
4
1
1
6
6
6
6
6
3
3
3
3
4
5
5
6
36
9–10 min
40–50 min
35–40 min
8–14 min
10–13 min
5–7 min
12–17 min
5–7 min
12–15 min
10–12 min
45–60 min
40–50 min
40–45 min
50–55 min
5–7 min
2–3 min
1
3–3 / min
2
2 min