Cooking Modes - Wolf DF484DG Manual De Instrucciones

OVEN OPERATION

Cooking Modes

MODE
BEZEL
Convection CONV
Convection Bake BAKE
Convection Roast ROAST
Convection Broil BROIL
Bake BAKE
Roast ROAST
Broil BROIL
Bake Stone STONE
Proof PROOF
Dehydration CONV
Self-Clean CLEAN
Selector bezel (30" / 36" ovens).
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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)
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)
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)
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)
Selector bezel (18" oven).
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. 30" and 36" ovens only.
• Ideal for proofing, or rising bread dough. 18" oven only. For
30" and 36" ovens, refer to page 13.
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 15.