User and Care Guide

Cooking Modes
MODE PRESET RANGE PROBE USES
BAKE 350°F (175°C)
200–550°F
(95–290°C)
*
Best for single-rack cooking, primarily baked foods.
Use for standard recipes.
CONVECTION 325°F (165°C)
200–550°F
(95–290°C)
*
Uniform air movement makes it possible to multi-level
rack cook with even browning.
ROAST 350°F (175°C)
200–550°F
(95–290°C)
*
Best for roasting less tender cuts of meat, such as
chuck roasts and stew meat that should be covered.
CONVECTION ROAST 325°F (165°C)
200–550°F
(95–290°C)
*
Gently browns exterior and seals in juices. Perfect for
roasting tender cuts of beef, lamb, pork, and poultry.
BROIL
High 550°F (290°C)
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.
Med 450°F (230°C)
Low 350°F (175°C)
PROOF 85°F (30°C)
85–110°F
(30–45°C)
Ideal for proofing or rising bread dough.
WARM 180°F (80°C)
140–200°F
(60–95°C)
* Designed to keep foods at serving temperature.
GOURMET *
Gourmet provides quick and convenient meal
preparations with recommendations for cooking
mode and rack position. Preset temperature and
range are dependent on food and desired doneness.
STONE
450°F
(230°C)
200–550°F
(95–290°C)
*
Baking on a ceramic stone. Great for pizza and bread.
Stone accessory required.
DEHYDRATE 135°F (60°C)
110–170°F
(45–75°C)
Dry a variety of fruits, vegetables, herbs, and meat
strips. Accessory racks required.
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
Getting Started
Cooking Modes
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