Wolf M Serie Guía De Uso Y Cuidado página 13

Oven Operation
Cooking Modes
MODE PRESET
BAKE
ROAST
BROIL
550°F
CONVECTION ROAST
CONVECTION
GOURMET
PROOF
STONE
DEHYDRATE
WARM
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
Oven knob selector bezel
RANGE
350°F 200–550°F
(175°C) (95–290°C)
350°F 200–550°F
(175°C) (95–290°C)
BR3 BR3 550°F
(290°C)
BR2 450°F
(290°C) (230°C)
BR1 350°F
(175°C)
325°F 200–550°F
(165°C) (95–290°C)
325°F 200–550°F
(165°C) (95–290°C)
— —
85°F 85–110°F
(30°C) (30–45°C)
450°F 200–550°F
(230°C) (95–290°C)
135°F 110–170°F
(60°C) (45–75°C)
180°F 140–200°F
(80°C) (60–95°C)
PROBE USES
•
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.
Use a two-piece broiler pan and always broil with the oven door
closed.
• Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork, and poultry.
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
• Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer to
page 12. Preset temperature and range are dependent on food
and desired doneness.
Ideal for proofing or rising bread dough.
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
• Designed to keep foods at serving temperature.
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