Wolf DF60650DGSP Use And Care Manual page 12

O VEN O P E RAT I ON
Cooking Modes
M O D E BEZE L
Convection CONV
Convection Bake BAKE
Convection Roast ROAST
Convection Broil BROIL
Bake BAKE
Roast ROAST
Broil BROIL
Bake Stone STONE
Proof PROOF
Dehydration CONV
Self-Clean CLEAN
Selector bezel (30"/36" ovens)
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12 Wolf Customer Care 800.222.7820
P R ES ET 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)
Br1 550°F
(290°C)
Br2 450°F
(230°C)
Br3 350°F
(175°C)
350°F 170 – 550°F
(175°C) (75 – 290°C)
350°F 170 – 550°F
(175°C) (75 – 290°C)
Br1 550°F
(290°C)
Br2 450°F
(230°C)
Br3 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)
Selector bezel (18" oven)
P R O B E U SE 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. Use a two-piece broiler pan and always broil with
the 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. Use a two-piece broiler pan and always broil with
the oven door closed.
• Baking on a ceramic stone. Great for pizza and bread.
Bake stone accessory required. 30" and 36" ovens only.
•
Ideal for proofing, or rising bread dough. 18" oven only.
For 30" and 36" ovens, refer to page 13.
Dry a variety of fruits, vegetables, and meats. Accessory
racks required. Refer to page 13.
Oven heats to an extremely high temperature to allow food
soil to burn off. Refer to page 15.