D U A L F U E L R A N G E S U S E & C A R E I N F O R M A T I O N
WARNING PLEASE NOTE… As you read this Use & Care Information, take particular note of the CAUTION and WARNING symbols when they appear. This information is important for the safe and efficient use of the Wolf equipment. In addition, this Use & Care Information may signal an IMPORTANT NOTE, which highlights information that is especially important. CAUTION signals a situation where minor injury or product damage may occur if you do not follow instructions.
I N T R O D U C I N G THANK W O L F D U A L F YOU… Thank you for purchasing your new Wolf Dual Fuel Range. Each of our units is handcrafted with the knowledge and experience gleaned from being the premier supplier of cooking equipment to professional chefs and their restaurants for nearly 70 years. Rest assured this same expertise is applied to the residential equipment you have just purchased.
SAFETY INSTRUCTIONS & PRECAUTIONS READ ALL INSTRUCTIONS BEFORE USING THIS APPLIANCE THE RANGE • Read this Use and Care Information carefully before using your new Dual Fuel Range to reduce the risk of fire, electric shock or injury to persons. • Insure proper installation and servicing. This appliance must be properly installed and grounded by a qualified technician. • Have your installer show you where the fuse or junction box is located in your home.
SAFETY INSTRUCTIONS & PRECAUTIONS • In the event that a burner goes out and gas escapes, open a window or a door. Wait at least five minutes before using the unit. • Do not obstruct the flow of combustion and ventilation air. Your kitchen must provide an adequate supply of fresh air to assure proper combustion and ventilation. • When cooking, set burner controls so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan.
SAFETY INSTRUCTIONS & PRECAUTIONS CALIFORNIA P R O P O S I T I O N 65 • Do not use commercial oven cleaners or oven liner protective coatings on any part of the oven. • Do not use abrasive or caustic cleaners or detergents on this appliance as these may cause permanent damage. Do not use aerosol cleaners as these may be flammable or cause corrosion of metal parts. • Do not clean the door gasket, because rubbing, or moving the door gasket may eliminate the required tight door seal.
W O L F D U A L F U E L R A N G E F E A T U R E S S TA N D A R D F E AT U R E S • Natural or LP gas rangetop with dual convection electric oven(s) V E N T I L AT I O N OPTIONS • Eight cooking modes • Proof mode for 18-inch oven on 48-inch Dual Fuel Range • Small 18-inch oven on 48-inch Dual Fuel Range is single convection • Proof feature for 30-inch and 36-inch ovens • Classic stainless steel exterior finish • Dehydration feature (with accessory kit #804683) • Platinum bezel surrounds all kn
W O L F D U A L F U E L Melt feature on left rear burner R A N G E F E A T U R E S Griddle grease collection tray Pivoting hidden control panel Dual-stacked sealed burners with automatic re-ignition at all settings Continuous cast iron porcelain top grates Platinum bezels surround all knobs Rating plate location (under control panel) Coaxial oven selector knob Classic stainless steel exterior finish Oven door windows and dual halogen lighting Spring / damper door system Spring / damper
W O L F T O P S U R F A C E O P E R A T I O N S U R FA C E B U R N E R S BEFORE USING FOR THE FIRST TIME D U A L -S TA C K E D B U R N E R A S S E M B LY A spark electrode ignites each surface burner. This control eliminates the need for continuous open flame pilots. For added safety and convenience, each burner is designed with an electronic re-ignition system. This feature enables any burner to automatically re-light in the event it is accidentally extinguished.
W O L F T O P S U R F A C E O P E R A T I O N CONTROL KNOBS The control knobs are positioned to correspond to the burners they regulate. The knobs on the far left regulate the burners on the left side. Conversely, the knobs on the far right regulate the burners on the right side. The precision fit of the control knobs requires the use of a nyliner insertion between the knob and bezel.
W O L F T O P S U R F A C E O P E R A T I O N P O W E R O U TA G E C O O K WA R E SELECTION In case of a power outage, the surface burners can be re-lit manually. Turn the control knob to "HIGH", and then place a flame near the igniter to light. Use a minimum six inch length igniter for manual lighting of surface burners. For best results, we recommend medium to heavy weight pans that have a flat base, metal handle and a good fitting cover.
W O L F T O P S U R F A C E O P E R A T I O N T E M P E R AT U R E S E T T I N G G U I D E LOW Simmer (9200 Btu / hr) HIGH Simmer LOW to MEDIUM Heat MEDIUM to HIGH Heat HIGH Heat Melting, holding chocolate Melting butter Heating, holding delicate sauces Warming foods Melting large quantities Simmering sauces Steaming rice Frying eggs Heating milk, cream sauces, gravies, puddings and cream soups Pan-frying Simmering large quantities Boiling vegetables in water Sautéing Browning Braising Fast bo
W O L F T O P S U R F A C E C A R E T O P S U R FA C E C L E A N I N G C H A RT Part Identification Material Care Recommendation Burner Pan Exterior Finish – Porcelain Steel Resistant to most stains, but not totally impervious to damage. Salt and some cooking liquids may pit and stain the surface. Always remove these spills immediately. ! Do not use abrasive cleaners; (i.e. Scotch-Brite™ or Soft Scrub™) they will permanently scratch the surface.
W O L F C H A R B R O I L E R CHARBROILER This optional feature is designed with an infrared burner to give the highest quality and most efficient method of gas grilling. This burner becomes an orange-red color at the surface of the ceramic tile and when it glows, it transfers an intense heat to the food. This chars the outside of the food, leaving the inside tender and juicy. The infrared burner is designed to operate at 100% full heat output at 16,000 Btu / hr.
W O L F C H A R B R O I L E R F E A T U R E CHARBROILER CARE AND CLEANING • Charbroiler Grate (porcelaincoated cast iron): When cool, lift off and set in the sink. Pour very hot water over the cooked on residue. Cover with wet dishtowels and pour more hot water over it. Allow the hot, moist conditions to help loosen the residue. Remove remaining soil with a soap-filled scouring pad. Rinse and dry. • Charbroiler Frame and Front Angled Deflector Plate (stainless steel): Remove from the range.
W O L F C H A R B R O I L E R F E A T U R E CHARBROILER GRILLING TIMES Refer to the "Wolf Cooking Guide Charts" on pages 45-49 Food / Description Beef: Ground beef patties, 1/4 lb.
W O L F G R I D D L E GRIDDLE The cast iron griddle plate operates at 18,000 Btu/hr. It is thermostatically controlled which means once the set temperature is reached, the heat cycles to hold that setting. Prior to use it is necessary to "season" the griddle so foods do not stick and the surface is protected from moisture. This process will change the appearance. F E A T U R E BEFORE USING FOR THE FIRST TIME CAUTION The stainless steel cover must be removed prior to operation of the griddle.
W O L F G R I D D L E F E A T U R E GRIDDLE CARE G R I D D L E C O O K I N G C H A RT • Use a metal spatula and scrape grease into the grease collection tray. • Re-apply a small amount of oil to the griddle after each cleaning. • When the surface has cooled, wipe it with a paper towel to remove excess grease or oil. • Occasionally remove the seasoning, clean thoroughly and re-apply. To remove it, add white vinegar and water, or club soda to a slightly warm surface.
W O L F F R E N C H T O P F E A T U R E FRENCH TOP The 15,000 Btu/hr French Top is an optional feature that provides a 22-inch cooking surface with the hottest temperature under the center plate and the lowest temperature near the edges. This design makes it possible to use several pans at once for a variety of cooking tasks. For example, fry chicken towards the center, while simmering a sauce in one corner and keeping vegetables warm in a different corner.
W O L F F R E N C H T O P F E A T U R E FRENCH TOP COOKING TIPS FRENCH TOP CARE • Always cook in pans. Do not cook food directly on the surface. • It is best to maintain a "seasoned" surface to protect the cast iron from moisture. • Never remove the center plate when cooking. • Clean entire surface after each use while it is slightly warm. • When bringing large amounts of water to a boil, it is fastest to do it on one of the regular burners.
W O L F O V E N O P E R A T I O N WOLF OVEN F E AT U R E S • Eight cooking modes, each dedicated to give the best results for a specific kind of cooking. This is the ultimate fine-tuning in oven performance for your individual cooking preferences. • Display window so that the time and timed features of the oven can be seen. • Large graphics on the knob and control panel make it easy to see and read.
W O L F O V E N O P E R A T I O N T I M E O F D AY CLOCK Immediately after the oven is installed, set the 12-hour clock to the current time of day. It must be reset after a power failure. The clock is visible on the panel during all modes, except when timer feature is used or when the hidden control panel is closed. SETTING CONTROLS 1) Touch CLOCK on the hidden control panel. 2) Touch up or down arrows to increase or decrease the time. Stop when the correct time of day shows in the control panel.
W O L F O V E N O P E R A T I O N BAKE MODE How Bake mode works: Both the hidden bake element and broil element are used to heat the air and cycle on and off to maintain temperature. This mode is best for single rack cooking, primarily bakery foods. • Refer to the "Wolf Cooking Guide Charts" on pages 45-49. • Use timings as a guide for other similar foods. • Always preheat for Bake mode. • Temperature probe may be used in this mode.
W O L F O V E N O P E R A T I O N BAKE STONE MODE ACCESSORY #802693 BSTONE 30 #802681 BSTONE 36 For 30-inch and 36-inch ovens only (available through your Wolf dealer) How Bake Stone mode works: A specially designed rack and heating element are used for this mode to assure the food quality expected from this specific form of cooking. To produce a hot oven environment necessary for baking on a ceramic stone, a heating element is added under the stone to enhance the heat from both convection fans.
W O L F O V E N SETTING CONTROLS for Bake Stone Mode 1) Turn oven selector knob bezel counter clockwise to STONE. 2) Oven temperature is preset at 400˚F (205˚C). Touch ENTER on the hidden control panel or after 2 seconds the oven will turn on by default. To change the temperature from 400 ˚F (205˚C), immediately turn the oven selector knob to the right to increase the oven temperature or to the left to decrease the oven temperature setting.
W O L F O V E N O P E R A T I O N BROIL MODE How Broil mode works: The top element is used to conduct an intense, radiant heat which browns one side of the food at a time. Usually broiled foods must be turned over to brown the other side and finish cooking. The high heat cooks quickly and gives a rich brown outer appearance. This mode is best for meats, fish and poultry pieces up to 1-inch thick. WOLF TIPS FOR SUCCESS • Broil with oven door closed. • Do not preheat for Broil mode.
W O L F O V E N O P E R A T I O N CONVECTION MODE How Convection mode works: Dual convection fans, each with a heating element, operate from the back of the oven to move the heated air throughout the entire oven cavity. The 18-inch oven has a single convection fan. Uniform air movement makes it possible to cook on all sixrack levels simultaneously in this mode. The heat is cycled on and off to maintain the temperature, resulting in evenly browned food.
W O L F O V E N O P E R A T I O N CONVECTION BAKE MODE How Convection Bake mode works: This mode combines heat from two convection elements with some heat from the bake element that is located beneath the oven floor. Two convection fans circulate this heat within the oven cavity. The 18-inch oven has a single convection element and fan. The added heat source from the bottom of the oven makes this mode ideal for pie baking. • Refer to the "Wolf Cooking Guide Charts" on pages 45-49.
W O L F O V E N O P E R A T I O N CONVECTION BROIL MODE How Convection Broil mode works: Intense radiant heat from the top element browns and sears the surface of the food while both convection fans circulate hot air around the food. The 18-inch oven has a single convection fan. This mode shortens broiling times for thicker cuts of meat, fish and poultry. The heat of the broiler browns the exterior, while the convection fans keep the interior moist and juicy.
W O L F O V E N O P E R A T I O N CONVECTION ROAST MODE How Convection Roast mode works: Heat from both convection fans, with additional heat from the broil element, intensifies the convective and radiant heating in this mode. In the 18-inch oven, the single convection fan works with the top heat. This combination gently browns the exterior and seals in juices making it perfect for roasting tender cuts of beef, lamb, pork, and poultry. • Refer to the "Wolf Cooking Guide Charts" on pages 45-49.
W O L F O V E N O P E R A T I O N ROAST MODE How Roast mode works: Both bake and broil elements are used to heat the air and cycle on and off to maintain temperature. Designed especially for roasting the less tender cuts of meat that should be covered, such as chuck roasts, lamb shanks, pot roasts, stew meat. • Refer to the "Wolf Cooking Guide Charts" on pages 45-49. • Use timings as a guide for other similar foods. • Always preheat for Roast mode. • Temperature probe may be used in this mode.
W O L F O V E N O P E R A T I O N PROOF MODE AND P R O O F F E AT U R E There is a Proof mode on the oven selector knob bezel on the 18-inch oven cavity. Both the 30- and 36-inch oven cavities have a Proof feature that can be initiated through Bake mode. How Proof mode works: A combination of Broil, Convection, and Bake elements are used to heat and balance the air to maintain temperature. This feature is ideal for proofing bread dough. • No need to preheat for this feature.
W O L F O V E N O P E R A T I O N D E H Y D R AT I O N F E AT U R E ACCESSORY #804683 (available through your Wolf dealer) How Dehydration feature works: This feature allows for slowly drying out food for preservation and other cooking uses. • This mode is suitable for a variety of fruits, vegetables, herbs and meat strips. • The convection area of the oven dial is shown in black on the oven selector knob bezel. This requires an optional accessory package. • Use the Convection mode for this feature.
W O L F O V E N O P E R A T I O N D E H Y D R AT I O N C H A RT SETTING CONTROLS for Dehydration Feature 1) Place food in oven on dehydration racks. 2) Place block supplied with accessory package in proper position to keep oven door open (see accessory package instructions for details). 3) Turn oven selector knob bezel clockwise to the dark area on the dial marked CONV. 4) Hold the oven selector knob to the left until deH shows on the dial. This is at 170˚F (75˚C). 5) Release the knob.
W O L F O V E N O P E R A T I O N D E L AY E D S TA RT F E AT U R E How Delayed Start feature works: This feature controls the automatic timing of the oven’s On and Off function. Set a mode to start later in the day and turn off when the cooking is complete or set it to just to turn off at a preset time. WOLF TIPS FOR SUCCESS • Use in combination with any cooking mode except Broil, Convection Broil and Bake Stone. • Do not delay the start when preheating is critical to the cooking results.
W O L F O V E N O P E R A T I O N T I M E C O O K F E AT U R E SETTING CONTROLS for Time Cook Feature (to start cooking now then automatically turn off heat when finished) 1) Turn oven selector knob bezel to the desired mode on the bezel. Change preset temperature if needed. 2) Open hidden control panel by pressing in on the three dots on the front of the panel. 3) Touch STOP TIME. Use the up or down arrows on the hidden control panel to increase or decrease the desired end time.
W O L F O V E N O P E R A T I O N P R O B E F E AT U R E How Temperature Probe works: The probe measures doneness by measuring the internal temperature of food without opening the oven door. It is a convenient and accurate way to achieve the perfect doneness regardless of the type, cut or weight of the food. Calculating a total cooking time by weight is no longer necessary using this feature. • Use with all modes except Broil and Convection Broil.
W O L F O V E N O SETTING CONTROLS for Probe Feature with Meats 1) Preheat oven to desired oven temperature in desired mode. 2) Place meat on a rack in the roasting pan. Insert the probe sensor into the thickest part of the meat as shown in the Tips. 3) When the oven signals that preheat is completed, use a dry potholder to lift the probe sensor cover. CAUTION Probe sensor cover is hot, use a dry potholder to lift.
W O L F O V E N O P E R A T I O N S A B B AT H F E AT U R E Star-K Certified* How the Sabbath feature works: This mode allows for baking or keeping food warm while still adhering to the "no work" requirements on religious Sabbath days. How Time Bake in Sabbath feature works: This feature allows for baking food now in the oven on the Sabbath and then the oven automatically turns itself off when finished. No noise will sound when finished; only the electronic control panel will flash.
W O L F O V E N When hand cleaning a spot, use only mild abrasive cleaners or plastic scrubbers. Do not allow food with high sugar or acid content (such as fruit juice, milk and tomatoes) to remain on the porcelain enamel surface. Wipe up immediately with a dry towel. Failure to do so may cause a permanent dull spot. Never use oven cleaners. They are not necessary with SelfClean feature. CAUTION Do not use any commercial oven cleaners or oven liner protective coatings on or around any part of the oven.
OVEN RACKS Placement and Removal of Racks To insert racks in the oven, place rack anti-tip lock under side rack rails. Push rack towards the back and lift up to clear the rack stops. Continue sliding rack until it is completely inside the oven. To remove racks from the oven, pull rack forward and lift up to clear rack stops from the rack rails. Continue pulling until rack is free. 42 Rack Arrangement Full Extension Bottom Rack • When using only one rack, place rack in the center of the oven.
T R O U B L E S H O O T I N G G U I D E T O P S U R FA C E Problem / Condition Possible Solution: Problem / Condition Possible Solution: Burner flame doesn't burn evenly. • Re-align the burner cap per stacked sealed burner assembly on page 10. Water does not come to a boil fast enough. • Water temperature is colder than usual. Food boils or burns on one area of the pan and not the other. • Base of pan is warped and doesn’t rest flat on the grate. • Diameter of pan base is too large.
T R O U B L E S H O O T I N G G U I D E OVEN Problem / Condition Possible Solution: Problem / Condition Possible Solution: Exterior browning is uneven. • Pan is too large for good heat circulation. Warm air venting into kitchen after oven has been turned off. Oven temperature is too hot. • Food cooked in glass, glass-ceramic, or dark metal hold more heat than shiny metal pans. • Warm air exhaust is a normal oven function, needed to maintain and cool down oven temperatures.
W O L F C O O K I N G G U I D E C O O K I N G G U I D E C H A RT Food Baked Goods Bread Biscuits (refrigerated) Cinnamon Rolls Rolls Yeast Bread Yeast Loaf Cakes Angel Food (36-inch oven) Bundt Mixes Cupcakes Cookies Brownies Sugar Chocolate Chip Number of Racks Recommended Cooking Method Cooking Temperature Rack Position Single Single Multiple Multiple Single Multiple Single Multiple Single Single Bake Convection Convection Convection Bake Convection Bake Convection Convection Bake Stone (30
W O L F C O O K I N G G U I D E C O O K I N G G U I D E C H A RT Food Baked Goods Cornbread Cream Puffs Custards / Puddings Muffins (6-cup Muffin Pan) Pastry Crust Number of Racks Recommended Cooking Method Cooking Temperature Rack Position Total Time 30" / 36" Oven Total Time 18" Oven Single Convection 375˚F (190˚C) 4 20-25 min. Use square pan Single Multiple Convection Convection 400˚F (205˚C) 400˚F (205˚C) 4 2 and 4 30-35 min. 30-35 min.
W O L F C O O K I N G G U I D E C O O K I N G G U I D E C H A RT Number of Racks Recommended Cooking Method Cooking Temperature Rack Position Entrees Calzone Single Bake Stone 400˚F (205˚C) 1 9-10 min. Not Available Pizza Frozen Homemade Single Single Bake Stone Bake Stone 400˚F (205˚C) 400˚F (205˚C) 1 1 8-14 min. 6-9 min. Not Available Not Available Quiche Single Bake (cannot use Convection) 375˚F (190˚C) 4 40-50 min. 40-50 min.
W O L F C O O K I N G G U I D E C O O K I N G G U I D E C H A RT Number of Racks Recommended Cooking Method Cooking Temperature Single Single Convection Roast Roast 325˚F (160˚C) 350˚F (175˚C) 3 3 28-33 min. / lb. 28-33 min. / lb. 28-33 min. / lb. 28-33 min. / lb. 180˚F (80˚C) in thigh 180˚F (80˚C) in thigh Duck, 5-7 lbs. Single Convection Roast 325˚F (160˚C) 3 18-20 min. / lb. Not Advised 180˚F (80˚C) in thigh Goose, 8-10 lbs. Single Convection Roast 325˚F (160˚C) 2 18-20 min.
W O L F C O O K I N G G U I D E C O O K I N G G U I D E C H A RT Food Seafood Fish 1/2-inch thick 1-inch thick Red Snapper Salmon, 1/2-inch thick Swordfish, 1 1/2" thick Vegetables Potatoes Sweet Potatoes Winter squash Other French bread pizza Garlic Bread, 1-inch Toast, 1/2-inch Number of Racks Recommended Cooking Method Cooking Temperature Rack Position Total Time 30" / 36" Oven Total Time 18" Oven Single Single Single Single Single Broil Convection Broil Broil Broil Broil Med (2) Med (2)
W O L F S E R V I C E I N F O R M A T I O N SHIPPING DAMAGE CLAIM CALLING FOR A S S I S TA N C E The equipment in this shipment was carefully inspected by rigid standards and packaged by skilled personnel before leaving the factory. Upon delivery, thoroughly inspect your Wolf unit for any damage. Report any damage to the delivery carrier immediately. The transportation company assumes full responsibility for safe delivery of this equipment.
W O L F L A P P L I A N C E I M I T E D W P R O D U C T S A R R A N T Y R E S I D E N T I A L U S E O N LY F U L L T W O -Y E A R W A R R A N T Y For two years from the date of original installation, your Wolf Appliance product warranty covers all parts and labor to repair or replace any part of the product that proves to be defective in materials or workmanship.
W OLF A PPLIANCE C OMPANY, LLC P. O. Box 44848 • Madison, WI 53744 • 800-332-9513 www.wolfappliance.
