Manual

12 | Wolf Customer Care 800.222.7820
OVEN OPERATION
Cooking Modes
MODE
INDICATOR RANGE PROBE USES
Bake 85 – 575°F
(30 – 300°C)
•
Cooking space is heated by top and bottom elements. Standard operating
mode for cooking and baking on a single rack.
Bake Humid
85 – 575°F
(30 – 300°C)
•
Cooking space is heated by top and bottom elements. Steam produced
during cooking is retained in the cavity. Use for bread, yeast pastries,
roasts and gratins on a single rack.
Slow Cook 85 – 485°F
(30 – 250°C)
•
Cooking space is heated by the bottom element only. Use for intensive
baking, such as an bases or preserving food.
Convection
85 – 485°F
(30 – 250°C)
•
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
items on multiple racks.
Convection Humid
85 – 485°F
(30 – 250°C)
•
Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Steam produced during
cooking is retained in the cavity.
Convection Bake
85 – 485°F
(30 – 250°C)
•
Cooking space is heated by the bottom element and circulated throughout
the cavity with the convection fan. Use for baking pizza with a crisp crust.
Broil
85 – 575°F
(30 – 300°C)
Cooking space is heated by the grill element. Use for at food grilling and
toasting.
Convection Broil
85 – 575°F
(30 – 280°C)
Cooking space is heated by the grill element and circulated throughout
the cavity with the convection fan. Use for large food grilling and baked
dishes.
Gourmet — — Use to prepare specied foods (refer to page 13); fresh, refrigerated or
frozen. Select the food and desired doneness and the sensor adjusts time,
temperature and humidity so no baking instructions are required. Preset
temperature and range are dependent on food and desired doneness.
Warm
175°F
(80°C)
•
Warm uses convection heat to keep foods warm until it is time to serve.