Cooking Modes - Wolf L Serie Guía De Uso Y Cuidado

OVEN OPERATION

Cooking Modes

MODE TOUCH PAD
Convection CONVECTION
Convection Bake CONV BAKE
Convection Roast CONV ROAST
Convection Broil CONV BROIL
Bake BAKE
Roast ROAST
Broil BROIL
Bake Stone BAKE STONE
Proof BAKE
Dehydration CONVECTION
Self-Clean SELF CLEAN
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PRESET RANGE
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)
Low 350°F
(175°C)
Med 450°F
(230°C)
High 550°F
(290°C)
350°F 170 – 550°F
(175°C) (75 – 290°C)
350°F 170 – 550°F
(175°C) (75 – 290°C)
Low 350°F
(175°C)
Med 450°F
(230°C)
High 550°F
(290°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)
PROBE USES
• 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. Utilize two-piece broiler pan and always
broil with 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. Utilize two-piece broiler pan and always broil
with oven door closed.
•
Baking on a ceramic stone. Great for pizza and bread.
Bake stone accessory required. Additional instructions
included with accessory.
• Ideal for proofing, or rising bread dough.
Dry a variety of fruits, vegetables and meats. Acces-
sory racks and door stop required. Additional instruc-
tions included with accessory.
Oven heats to an extremely high temperature to allow
food soil to burn off. Refer to page 12.