Wolf E Series Oven User Guide

WOLF E Series Oven User Guide

Oven Operation

For complete information on the operation and maintenance of your Wolf oven, refer to the use and care guide.

CAUTION

Do not place cookware on the oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain interior and will void your warranty.

PRIOR TO USE

  1. Clean the oven thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.
  2. Turn on ventilation. Some smoke and odor is normal.
  3. Touch Roast (Roast for the lower oven) and set the temperature to 500°F (260°C) for one hour.
  4. Touch Off and allow the oven to cool with the door closed

SETTING CLOCK

  1. Touch Settings, then select Time.
  2. Touch 12 Hour or 24 Hour mode and use the control panel to set the time.
  3. Select AM or PM, then touch Start/Enter. A chime indicates the clock has been set.

SETTING TIMER

  1. Touch Timer 1 or Timer 2.
  2. Use the control panel to set the duration, then touch Start/Enter. A chime indicates the timer has been set.
  3. To cancel or edit, touch the countdown time on the touchscreen.
  4. The timer chimes with one minute remaining. The timer chimes and flashes when complete.
  5. Touch the flashing time to clear.

SETTING OVEN CONTROLS

Touch the desired cooking mode or touch More to access additional modes.

  1. Touch Start/Enter to select the preset temperature or use the number pads to change the temperature.
    2 Touch Start/Enter.

SETTING CONTROLS FOR GOURMET

Gourmet provides a variety of quick and convenient meal preparations. Choose from six categories—Meat, Fish, Baked Goods, Pizza, Vegetables, and One Dish Meals. After a selection is made, Gourmet recommends the proper rack position, sets the cooking mode, and automatically adjusts the temperature—sometimes using multiple modes and temperatures. The oven does not turn off automatically when the cook time is complete.
Touch Gourmet, then use the touchscreen to select the desired settings.

GOURMET GUIDE

MEAT

Beef

 steak, tenderloin, roast , prime rib, meatloaf, slow cook
Poultry

whole bird, fresh pieces, whole breast

Pork

 ribs, tenderloin, roast, steak, chop, whole ham
Lamb

leg, roast, rib rack

FISH

Steak

Fillet

Breaded
BAKED GOODS

Cookies

Cake

sheet, fluted, angel, pound, cupcakes

Pie

single crust, double crust

Bread

quick bread, yeast loaf, yeast rolls, biscuits

PIZZA

Fresh

Par-Baked

Calzone
VEGETABLES

Roasted

Sweet Potato

Baked Potato
ONE DISH MEALS

Casserole

Lasagna

Quiche

 

SETTING CONTROLS FOR TEMPERATURE PROBE

  1. Preheat the oven to the desired oven temperature in the desired mode.
  2. Completely insert the probe sensor into the thickest area of the food.
  3. When preheat is complete, place food in the oven.
  4. Insert the probe into the probe receptacle. Close the oven door.
  5. Touch Probe on the touchscreen.
  6. Touch Start/Enter on the control panel to select the preset temperature. To change the temperature, use the control panel to select the desired temperature, then touch Start/Enter.
  7. A chime indicates the temperature is 5°F (1°C) below the set temperature. The oven chimes and the set temperature flashes when the internal temperature reaches the set point.
  8. Remove, then reinsert the probe to verify the internal temperature.
  9. Touch the flashing temperature to clear.

Cooking Modes

MODE PRESET RANGE PROBE USES
BAKE 350°F (175°C) 200–550°F (95–290°C)

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 Best for single-rack cooking, primarily baked foods. Use for standard recipes.
ROAST 350°F (175°C) 200–550°F (95–290°C)

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 Best for roasting less tender cuts of meat, such as chuck roasts and stew meat that should be covered.
BROIL High Med Low 550°F (290°C) 450°F (230°C) 350°F (175°C)

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 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. Does not require preheat.
CONVECTION ROAST 325°F (165°C) 200–550°F (95–290°C)

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 Gently browns the exterior and seals in juices. Perfect for roasting tender cuts of beef, lamb, pork, and poultry.
CONVECTION 325°F (165°C) 200–550°F (95–290°C)

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 Uniform air movement makes it possible to multi-level rack cook with even browning.
GOURMET

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–

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 Gourmet provides quick and convenient meal preparations with recommendations for cooking mode and rack position. Preset temperature and range are dependent on the food and desired doneness.
PROOF 85°F (30°C) 85–110°F (30–45°C)

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 deal for proofing, or rising bread dough.
STONE 450°F (230°C) 200–550°F (95–290°C)

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 Baking on a ceramic stone. Great for pizza and bread. Stone accessory required
DEHYDRATE 135°F (60°C) 110–170°F (45–75°C)

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 Dry a variety of fruits, vegetables, herbs, and meat strips. Accessory racks required.
WARM 180°F (80°C) 140–200°F (60–95°C)

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 Designed to keep foods at serving temperature.

NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.