Cooking Modes - Wolf IR365PESPH Installation Guide

O VEN O P E RAT I ON

Cooking Modes

MO DE
M ODE KN OB
Convection CONV
Convection Bake BAKE
Convection Broil BROIL
Convection Roast ROAST
Bake BAKE
Broil BROIL
Roast ROAST
Bake Stone STONE
Dehydration CONV
Self-Clean CLEAN
Cooking mode selector knob.
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P RE S 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)
Br1 550°F
(290°C)
Br2 450°F
(230°C)
Br3 350°F
(175°C)
325°F
170 – 550°F
(165°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)
350°F 170 – 550°F
(175°C) (75 – 290°C)
400°F 170 – 550°F
(205°C) (75 – 290°C)
135°F 110 – 160°F
(60°C) (45 – 70°C)
P R O B E
U S E S
• Uniform air movement makes it possible to multi-level rack
cook with even browning.
•
Ideal for pie baking.
Shortens broiling times for thicker cuts of meat, fish and
poultry. Utilize two-piece broiler pan and always broil with
oven door closed.
•
Perfect for roasting tender cuts of beef, lamb, pork and
poultry.
• Best for single-rack cooking, primarily baked foods. Use
for standard recipes.
Best for broiling meats, fish and poultry pieces up to 1"
thick. Utilize two-piece broiler pan and always broil with
oven door closed.
•
Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat that should be covered.
• Baking on a ceramic stone. Great for pizza and bread.
Bake stone accessory required.
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 14.