Sub-Zero WALLOVENSUC User Manual

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Page 1

B UILT-I N O VENS

USE &CARE INFORMATION

Page 2

CONTENTS

Wolf Built-In Oven 3 Safety Instructions & Precautions 4 Wolf Built-In Oven Features 6 Wolf Built-In Oven Operation 10 Wolf Built-In Oven Care 31 Wolf Cooking Guide 33 Wolf Troubleshooting Guide 37 Wolf Service Information 38 Wolf Warranty 39

WOLF®is a registered trademark of Wolf Appliance Company, LLC

As you read this Use & Care Information, take particular note of the CAUTION and

ARNING symbols when they appear.

W This information is important for safe and

ficient use of the Wolf equipment.

signals a situation where minor injury or

oduct damage may occur if you do not

pr follow instructions.

states a hazard that may cause serious injury or death if precautions are not followed.

mation may

In addition, this Use & Car

ANT NOTE which highlights

signal an IMPOR

mation that is especially important.

infor

e Infor

Page 3

WOLF BUILT-IN OVEN

THANK YOU

Your purchase of a Wolf built-in oven attests to the importance you place upon the quality

nd performance of your cooking equipment.

a We understand this importance and have designed and built your oven with quality

aterials and workmanship to give you years

m of dependable service.

We know you are eager to start cooking, but before you do, please take some time to read this Use & Care Information. Whether you are a beginning cook or an expert chef, it will be to your benefit to familiarize yourself with the safety practices, features, operation and care recommendations of the Wolf oven.

We appreciate your choice of a Wolf Appliance product and welcome any suggestions or comments you may have. To share your opinions with us, please call 800-332-9513.

DO NOT place any cookware on 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 and will void your warranty.

CONTACT INFORMATION

Wolf Customer Service: 800-332-9513

Website: wolfappliance.com

Your Wolf built-in oven is protected by a warranty that is one of the finest in the industry. Take a moment to read the warranty statement on page 39 and refer to it should service become necessary.

Page 4

SAFETY INSTRUCTIONS AND PRECAUTIONS

WHAT TO DO

IMPORTANT NOTE: Read all instructions before using this appliance.

Read this Use & Care Information carefully before using your new built-in oven

fire, electric shock or injury to persons.

Ensure proper installation and servicing.

properly installed and grounded by a qualified technician.

Have installer show you where the fuse or electrical box is located in your home.

turn off the electricity to the oven. Use oven only for cooking tasks

expected of a home oven as outlined in this book.

Always properly clean and maintain the oven

book. Always use dry oven mitts when

removing pans from the oven. Wet or damp oven mitts can cause steam burns. Do not let oven mitts touch hot heating elements. Do not use a towel or other bulky cloth.

This appliance must be

to reduce the risk of

Learn how and where to

as recommended in this

Exercise caution when opening the oven door.

escape before looking or reaching into the oven.

Be sure that the oven cool air intake

(located above the door) and oven exhaust vent (located below the door) are unobstructed at all times.

Position oven racks in desired locations

must be repositioned after the oven is already hot, be certain oven mitt does not contact a hot heating element in the oven.

Before using Self-Clean mode,

remove broiler grill and pan, oven racks, oven rack guides and any other utensils.

Clean only those parts listed in this book.

Cooling fan should be operating

during the Self-Clean mode. If you notice that the cooling fan is not operating, contact a Wolf authorized service center before using SelfClean mode again.

Let hot air or steam

when oven is cool. If a rack

Page 5

WHAT NOT TO DO

Do not place cookware on the floor of the oven.

Do not repair or replace any part of the oven unless specifically

recommended in literature accompanying this appliance. All service should be referred to a Wolf authorized service center.

Do not use oven for warming or heating a room.

Do not leave children alone or unattended in the area where the oven is

in use. Never allow children to sit or stand on any part of the oven. Do not let children play with the oven.

Do not use water on gr

ease fir

Smother any flames with a lid, baking sheet or flat tray. Flaming grease can be extinguished with baking soda or a multipurpose chemical or foam extinguisher.

Do not heat unopened food containers

as they could burst and cause

injury.

es.

Do not use commercial oven cleaners

or oven liner protective coatings, such as aluminum foil, 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 oven gasket,

because rubbing or moving the gasket may eliminate the required tight door seal.

Do not wear loose or hanging apparel

while using the oven.

Do not touch heating elements or interior surfaces of oven.

Heating elements may be hot even though they are dark in color. Interiors of the oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns. These surfaces include the oven vent and the surface near the oven vent. The oven door and window could also become hot enough to cause burns.

Do not stor

e combustible,

flamma ble or explosive materials in the oven or adjacent cabinets.

Do not store items of interest to children above the oven, as they could climb on the appliance to reach items and be injured.

Page 6

WOLF BUILT-IN OVEN FEATURES

SINGLE 30" (762) OVEN FEATURES

Model SO30F Framed

Model SO30U Unframed

Model SO36U Unframed

Framed and unframed door style available Dual convection logic control system Eight cooking modes – bake, roast, broil,

convection bake, convection roast, convection broil, convection and bake stone (with bake stone accessory)

Rotating glass touch control panel Cobalt blue porcelain oven interior Three removable racks, removable six-level

rack guides and full-extension bottom rack Large viewing triple pane window Dual interior halogen lighting Hidden dual ribbon bake element Recessed broil element

30" (762) BUILT-IN SINGLE OVEN

Models SO30F and SO30U

Temperature probe and receptacle Proof, dehydration, delayed start, self-clean

and sabbath features Door hinge with hydraulic damper assures

smooth opening and closing of the door Certified by Star-K to meet religious

regulations CSA certified for US and Canada Two and five year residential warranty –

exclusions apply, see warranty at the end of this guide

This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

Electronics and door cooling vents

Recessed broil element

mostat

Ther

Oven gasket

ee removable

Thr racks

Hidden bake element

Door hinge with hydraulic damper

Exhaust vent

Triple pane window

Rotating electronic control panel

Oven door light switch

Rating plate location

obe receptacle

Halogen light

Removable, six-level rack guides

Page 7

WOLF BUILT-IN OVEN FEATURES

SINGLE 36" (914) OVEN FEATURES

Available in the unframed door style Dual convection logic control system Eight cooking modes – bake, roast, broil,

convection bake, convection roast, convection broil, convection and bake stone (with bake stone accessory)

Rotating glass touch control panel Cobalt blue porcelain oven interior Three removable racks, removable five-

level rack guides and full-extension bottom rack

Large viewing triple pane window Dual interior halogen lighting Hidden dual ribbon bake element Recessed broil element

36" (914) BUILT-IN SINGLE OVEN

Model SO36U

Temperature probe and receptacle Proof, dehydration, delayed start, self-clean

and sabbath features Door hinge with hydraulic damper assures

smooth opening and closing of the door Certified by Star-K to meet religious

regulations CSA certified for US and Canada Two and five year residential warranty –

exclusions apply, see warranty at the end of this guide

This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

WOLF WARRANTY

Wolf products are covered by a two and five year residential warranty (exclusions apply). See warranty details at the end of this guide.

Electronics and door cooling vents

Recessed broil element

Thermostat

Oven gasket

ee removable

Thr racks

Hidden bake element

Door hinge with hydraulic damper

Exhaust vent

riple pane window

Rotating electronic control panel

Oven door light switch

Rating plate location

Probe receptacle

Halogen light

Removable, five-level rack guides

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 8

WOLF BUILT-IN OVEN FEATURES

DOUBLE 30" (762) OVEN FEATURES

Model DO30F Framed

Model DO30U Unframed

Framed and unframed door style available Dual convection logic control system Eight cooking modes – bake, roast, broil,

convection bake, convection roast, convection broil, convection and bake stone (with bake stone accessory)

Rotating glass touch control panel Cobalt blue porcelain oven interiors Three removable racks, removable six-level

rack guides and full-extension bottom rack in each oven

Large viewing triple pane windows Dual interior halogen lighting Hidden dual ribbon bake element in

each oven Temperature probe and receptacle in

each oven

30" (762) BUILT-IN DOUBLE OVEN

Models DO30F and DO30U

Recessed broil element in each oven Proof, dehydration, delayed start, self-clean

nd sabbath features

a Door hinge with hydraulic damper assures

smooth opening and closing of the door Certified by Star-K to meet religious

regulations CSA certified for US and Canada Two and five year residential warranty –

exclusions apply, see warranty at the end of this guide

This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

Electronics and door cooling vents

Recessed broil element

Thermostat

Oven gasket

Three removable racks per oven

Hidden bake element

Door hinge with hydraulic damper

Exhaust vent

Rotating electronic control panel

Oven door light switch

Rating plate location

obe receptacle

Halogen light

Removable, six-level rack guides per oven

Triple pane window

Page 9

WOLF BUILT-IN OVEN FEATURES

OVEN FEATURES

COOKING MODES AND FEATURES

Multiple cooking modes,

each dedicated to giving the best results for a specific kind of cooking. This is the ultimate in oven performance, fine-tuned for your individual cooking preferences.

On the double oven, two display windows

where the setting and status of

each oven are clearly visible.

Large, easy-to-see

and read graphics on

control panel.

Electronic responses and directions on the control panel

are displayed using

clear, concise words.

Large cooking cavity

increases usable oven capacity for extra-large baking pans and oversized turkeys.

Bake element located beneath the oven

makes it easy to access any spillover.

floor Door hinge with hydraulic damper

assures smooth opening and closing of the heavy door.

Time Cook Feature – page 11 Bake Mode – page 13 Bake Stone Mode – page 14

(bake stone accessory required) Broil Mode – page 16 Roast Mode – page 17 Convection Mode – page 18 Convection Bake Mode – page 19 Convection Broil Mode – page 20 Convection Roast Mode – page 21 Proof Feature – page 22 Delayed Start Feature – page 23 Dehydration Feature – page 24 Probe Feature – page 26 Sabbath Feature – page 28 Self-Clean Mode – page 29

IMPORTANT NOTE:

The cooking modes and features on the following pages outline the operation for a single oven. To initiate a cooking mode or feature in a double oven, simply specify upper or lower oven on the control panel and follow the same steps as for a single oven.

Bottom rack can be fully extended

making it easier and safer to r

each food in a

hot oven.

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 10

WOLF BUILT-IN OVEN OPERATION

SELF CLEAN

PANEL LOCK

STOP TIME

COOK TIME

BAKE STONE

BROIL

CONVECTION

CONV. ROAST

CONV. BROIL

CONV. BAKE

ROAST

BAKE

ENTER

CLEAR

TIMER

TEMPERATURE

CLOCK

OFF

OVEN

PROBE

ON / OFF

LIGHT

LOWER

UPPER

LIGHT

SELF CLEAN

PANEL LOCK

STOP TIME

COOK TIME

PROBE

LOWER

UPPER

BAKE STONE

BROIL

CONVECTION

CONV. ROAST

CONV. BROIL

CONV. BAKE

ROAST

BAKE

ENTER

CLEAR

LOWER OVEN

TIMER

TEMPERATURE

OFF

TIMER

OFF

TEMPERATURE

UPPER OVEN

CLOCK

OVEN OPERATION

BEFORE USING FOR THE FIRST TIME

efore using your built-in oven for the first

B time, clean thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.

efer to Care Recommendations on page 32.

R Also, before using the oven(s) for the first time,

set the oven(s) to for one hour. Refer to page 21 for

Roast mode

CONV ROAST

at 500˚F (260˚C)

Convection

instructions. Allow the oven(s)

to cool gradually with the door(s) closed. This process will burn off any residual oil and

grease used during the manufacturing process. A small amount of smoke and odor may be noticed during the initial break-in period. The oven door(s) can be opened after the oven(s) have cooled significantly.

CHILD-SAFE OVEN CONTROL PANEL

To open or close the rotating control panel, press the switch directly below the control panel. When the electronic control panel is visible, the oven is operational. Refer to the illustrations below.

IMPORTANT NOTE:

When the oven is in use,

the control panel may be warm to the touch. To lock the control panel, touch and hold

PANEL LOCK

will be hear

for three seconds. Two beeps

d and the oven display will show ”Panel Locked” for five seconds. This keeps it child-safe and pr being turned on. T

PANEL LOCK

events oven from accidentally

o unlock, touch and hold

for three seconds.

CHANGING OVEN TEMPERATURE

he oven temperature can be changed at any

T time once a cooking mode has been selected.

ouch TEMPERATURE

1)T

Touch

ENTER

Touch number pads to set new oven

temperature.

This will change the oven temperature immediately. If

ENTER

is not touched, the oven will automatically switch to the new oven temperature within five seconds.

O VEN PREHEAT

During preheat, the oven is heated in a manner unsuitable for cooking. This feature is used for all cooking modes except broil and convection broil. In order not to damage food, preheating will not occur once the oven reaches its set temperature. Increasing oven temperature during cooking will result in the oven taking a very long time to reach the new temperature. To reach a new temperature quickly, touch

OFF

to exit the current mode. Touch ON, then the desired cooking mode and enter a new temperature of at least 50˚ (10˚C) higher than the previous operating temperature.

IMPORTANT NOTE:

eater when the electrical supply is less than

Preheat times will be

240 volts.

Single oven control panel

Double oven control panel

Page 11

WOLF BUILT-IN OVEN OPERATION

TIME-OF-DAY CLOCK

Immediately after the oven is installed, set the 12-hour clock to the current time of day. It may

eed to be reset after a prolonged power

n failure. The clock is visible on the panel during all modes. If the upper oven timer is set, the

lock will not be visible in the upper oven

c display window.

SETTING CONTROLS

Touch

CLOCK

Touch number pads to set current time

of day.

Touch

CLOCK

ENTER

to start clock.

24-HOUR CLOCK

The time-of-day clock can be changed from a 12-hour clock to a 24-hour clock. After the clock has been set, touch three seconds, touch

ENTER

. Follow the same sequence to change

CLOCK

TEMPERATURE

, then touch

for

back to the standard 12-hour clock setting.

TIME COOK FEATURE

SETTING CONTROLS

ouch oven ON

1)T

Touch cooking mode, such as

BAKE

Change preset temperature if needed.

Touch

COOK TIME

o set the number of hours/minutes the

. Use the number pads

oven is to stay on.

Touch

ENTER

. Oven begins to heat after five seconds. Stop time will automatically be added to the display. At the end of cook time, oven turns off.

Touch oven

OFF

CLEAR

to clear the

display.

FAHRENHEIT TO CELSIUS

The oven can be changed from Fahrenheit (˚F) temperature to Celsius (˚C) or vice versa.

SETTING CONTROLS

Oven(s) must be off.

OVEN TIMER

Each oven has a timer which operates independently from the controls and from each other. Once a time is set in hours and minutes, the countdown is seen in the display window. Only the last minute counts down in seconds.

An audio signal acts as a reminder when the amount of time runs out. To stop the signal, touch

CLEAR

. The maximum time that can be

set is 9 hours and 59 minutes.

SETTING CONTR

Touch

TIMER

Touch number pads to set the minutes and

OLS

for the desired oven.

seconds.

Touch

ENTER

to start; touch

CLEAR

to stop

timer set-up.

When timing is complete, touch then touch

CLEAR

to clear the timer.

TIMER

Press and hold

TEMPERATURE

on the control panel or five seconds for upper or lower oven.

Touch

ouch

COOK TIME ENTER

to change to F˚ or C˚.

. The new display of C˚ or F˚ is

accepted ten seconds after the selection if

ENTER

is not touched.

Page 12

WOLF BUILT-IN OVEN OPERATION

Rack Guide Mounting Tabs

Rack Guide

Anti-Tip Lock

OVEN RACKS AND RACK GUIDES

OVEN RACK GUIDES

o insert the rack guides in the oven,locate

the screws in the oven side walls. Place the rack guide mounting tabs over the screw

eads and slide down until the screws are fully

h seated in the tabs. Refer to the illustration below.

To remove the rack guides,

pull the rack guide straight up and then out so that the mounting tabs clear the screw heads. Remove the rack guide from the oven.

IMPORTANT NOTE:

and rack guides before using the

. They will discolor if left in the oven

mode

Remove all oven racks

Self-Clean

during this mode.

OVEN RACKS

To insert a rack in the oven,

place the rack anti-tip lock under the side rack guide rails. Push the rack toward the back of the oven and lift up to clear the rack stops. Continue sliding the rack until it is completely inside the oven.

To help the oven racks slide more easily, wipe the edge of the rack and rack guides with a light coating of vegetable oil.

To remove a rack from the oven,

pull the rack forward and lift up and out, clearing the rack stops fr

om the side rack guide rails. Refer

to the illustration below.

The bottom oven rack has a full-extension capability. With the rack in rack guide position

, slide it into the stainless steel door guides.

1 Refer to the illustration for rack guide positions. This adds stability to the rack when

sing a heavy pan for large meat and poultry.

u With the rack fully extended, it is easier to safely reach the hot food.

OVEN RACK ARRANGEMENT

One of the factors affecting optimum cooking results is the level of rack placement in the oven. Rack position 1 is closest to the bottom and position 6 is closest to the top. The Wolf Cooking Guide on pages 33–36 reference the rack positions for optimum results.

When using only one rack, place rack in the center of the oven.

When using only one rack for roasting meats, place rack on rack guide position 1, 2 or 3.

When using two or three racks, place at least one rack position between them.

Use dry oven mitts when handling oven racks. Racks become hot when the oven is on and hold heat after it is turned off.

Oven rack guide removal

Oven rack guide positions and full extension bottom rack

Page 13

WOLF BUILT-IN OVEN OPERATION

BAKE

BAKE MODE

How Bake mode works:

Both the hidden bake

element and the broil element are used to heat

he air, and they cycle on and off to maintain

t temperature. This mode is best for single-rack cooking, primarily baked foods. Always use

ake modefor your standard recipes. The

temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages

33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Bake mode:

Always preheat for

Bake mode

During preheat, convection fans and elements are used to quickly and uniformly heat the oven.

Use only one rack. Allow at least 1" (25) between edge of pan

and walls of oven. Size, shape and finish of cookware affects

baking time. Food cooked in dark metal pans cook

somewhat faster than food cooked in shiny pans.

SETTING CONTROLS

For Bake mode:

Touch desired oven ON.

Touch

BAKE

. Oven temperature is preset at

350˚F (175˚C). Oven begins to heat after 5

econds. To change oven temperature from

s 350˚F (175˚C), immediately enter another temperature using the number pads.

Touch

ENTER

Add food when the chime signals that the

oven has reached preheat temperature.

If the temperature probe is used, follow

Temperature Probe feature

directions on

pages 26–27.

If the timer is set, the oven will chime when one minute is left on the timer and will chime again when cooking time is finished. If the timer is not cleared, it will continue to chime every 30 seconds.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

to end this mode.

Dark, nonstick pan coatings brown more than light, nonstick coatings.

Use interior oven light and oversize window to check browning. Limit frequent door openings to pr

event losing heat and length-

ening total cooking time.

DO NOT place any cookware on 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 and will void your

ranty

war

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 14

WOLF BUILT-IN OVEN OPERATION

BAKE STONE

Bake Stone

Rack Guide Position 1

BAKE STONE MODE

How Bake Stone mode works:

A specially

designed rack and bake stone are used for this

ode to assure the food quality expected from

m this specific form of cooking. To produce a hot oven environment necessary for baking on a

eramic stone, the heat from all elements

c creates the perfect “brick oven” effect. Both convection fans help circulate the air throughout the oven cavity, so even temperatures are achieved. The temperature probe may be used in this mode.

Oven preparation:

Remove all racks from the oven. Slide the bake stone rack onto rack guide position 1 and place the bake stone on the rack with the lip hanging over front edge of rack. Refer to the illustration below. Preheat the oven for approximately 35 minutes when using

Bake Stone mode

IMPORTANT NOTE:

Use care in handling the

bake stone. It will chip or break if dropped. Refer to the Wolf Cooking Guide on pages

33–36. Use cooking times as a guide for other similar foods.

Avoid cooking foods with a high fat content on the bake stone. The porous ceramic material will absorb grease and discolor the stone. Flar

e-ups can occur.

WOLF TIPS FOR SUCCESS

For Bake Stone mode:

Always preheat for

Bake Stone mode

positioning the oven rack and ceramic stone. Allow approximately 35 minutes for this function to reach the set oven temperature. For best results, preheat oven for one hour before adding food.

During preheat, convection fans and all elements are used to quickly and uniformly heat the oven.

Use only the Wolf bake stone in the

Stone mode

. Use only one bake stone rack per oven. Food is usually cooked directly on the

stone. To prevent sticking, apply plenty of cornmeal or flour to the bottom of the food.

When baking a series of breads or pizzas in a row, allow 5 minutes between foods for the bake stone to return to the proper temperature.

Bake stone and rack should be removed after baking and not left in oven during any of the other cooking modes.

after

Bake

Bake stone accessory installation

Page 15

WOLF BUILT-IN OVEN OPERATION

BAKE STONE

BAKE STONE MODE

SETTING CONTROLS

or Bake Stone mode:

Touch desired oven ON.

Touch

BAKE STONE

. Oven temperature is

preset at 400˚F (205˚C). Oven begins to heat

fter five seconds. To change oven temper-

a ature from 400˚F (205˚C), immediately enter another temperature using the number pads.

Touch

ENTER

Add food when the chime signals that the

oven has reached preheat temperature.

If the temperature probe is used, follow

Temperature Probe feature

directions on

pages 26–27.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

to end this mode.

BAKE STONE ACCESSORY

he bake stone accessory is available from

T your Wolf dealer. You can also visit our website at wolfappliance.com and click on

he accessories section for built-in ovens.

t Additional Use & Care Information is provided with the bake stone accessory.

BAKESTONE30 BAKESTONE36

(807143) – 30" (762) oven (807142) – 36" (914) oven

BAKE STONE CARE

Remove excessive food using a scraper. Brush off any crumbs. Allow the stone to cool completely before wiping with a wet cloth. Wet cloths on a hot surface can cause steam burns. Do not soak or immerse the bake stone in water and do not use soap or detergent. The ceramic stone could absorb the taste and transmit those flavors to the food.

Stubborn stains may occur on the bake stone. These will not impair the flavor of the food being baked.

Allow the bake stone to cool completely before removing from oven.

ACCESSORIES

Optional accessories are available through your Wolf dealer. You can also visit our website at wolfappliance.com and click on the accessories section for your specific model for additional information on available accessories.

IMPORTANT NOTE:

Use care in handling the

bake stone. It will chip or break if dropped.

Allow bake stone to cool completely before wiping with a wet cloth. Wet cloths on a hot surface can cause steam

ns.

bur

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 16

WOLF BUILT-IN OVEN OPERATION

BROIL

BROIL MODE

How Broil mode works:

The top element is

used to conduct an intense, radiant heat that

rowns one side of the food at a time.

roiled foods usually must be turned over to

B brown the other side and finish cooking. The high heat cooks quickly and gives a rich,

rown outer appearance. This mode is best for

b meats, fish and poultry pieces up to 1" (25) thick. The temperature probe cannot be used with this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Broil mode:

Do not preheat for

Broil mode

. Broil with oven door closed. Preferred for meat, fish and poultry pieces

equal to or less than 1" (25) thick. Always use the two-piece broiler pan

packaged with your oven. Always use slotted top grid of broiler pan. It allows fat to drip away from food and from intense radiant heat. This reduces spattering, smoking and risk of fire.

Turn food halfway through cooking time.

ush lean meat and fish with peanut oil

Br before cooking to prevent sticking.

SETTING CONTROLS

For Broil mode:

Place food in oven at the correct rack position. Close oven door.

Touch desired oven ON.

Touch

BROIL

. Oven temperature is preset at

for 550˚F (290˚C) (High Broil). Oven begins to broil after five seconds. To change setting, immediately touch for 450˚F (230˚C) (Medium Broil) or

number pad

350˚F (175˚C) (Low Broil).

Touch

ENTER

If the timer is set, the oven will chime when

one minute is left on the timer and will chime again when cooking time is finished. If the timer is not cleared, it will continue to chime every 30 seconds.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

When turning food or checking doneness, open the door car steam may have accumulated. Never use heatproof glass (e.g. Pyrex) or pottery. They can shatter.

OFF

to end this mode.

efully. Smoke and

for

t cooking poultry with skin side down.

Star Begin with cold food directly from the

refrigerator.

Page 17

WOLF BUILT-IN OVEN OPERATION

ROAST

ROAST MODE

How Roast mode works:

Both bake and broil

elements are used to heat the air, and they

ycle on and off to maintain temperature. This

c is designed especially for roasting less tender cuts of meat that should be covered, such as

huck roasts, lamb shanks, pot roasts and stew

c meat. The temperature probe may be used in this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Roast mode:

Always preheat for

Roast mode

During preheat, convection fans and elements are used to quickly and uniformly heat the oven.

Roasting bags may be used. When roasting a large item, such as a

turkey, the pan should not cover the entire rack and block heat from circulating naturally.

Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in

Roast mode

. Always cook stuffing to an internal temperature of 165˚F (75˚C).

SETTING CONTROLS

or Roast mode:

Touch desired oven ON.

Touch

ROAST

. Oven temperature is preset

at 350˚F (175˚C). Oven begins to heat after

ive seconds. To change oven temperature

f from 350˚F (175˚C), immediately enter another temperature using the number pads.

Touch

ENTER

Add food when the chime signals that the

oven has reached preheat temperature.

If the temperature probe is used, follow

Temperature Probe feature

directions and USDA temperature recommendations on pages 26–27.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

to end this mode.

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 18

WOLF BUILT-IN OVEN OPERATION

CONVECTION

CONVECTION MODE

How Convection mode works:

tion fans, each with a heating element, operate

rom the back of the oven to move the heated

f air throughout the entire oven cavity. Uniform air movement makes it possible to multi-level

ack cook in this mode. The heat is cycled on

r and off to maintain the temperature, resulting in evenly browned food. The temperature probe may be used in this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Convection mode:

Always preheat for Use low-sided, uncovered pans to cook

foods. A 14" x 16" (356 x 406) baking sheet is an

optimum size. Allow at least 1" (25) between edge of pan and walls of oven.

Reduce standard recipe temperatures by 25 degrees in this mode.

Pans do not need to be staggered when cooking on more than one rack.

Convection mode

Dual convec-

SETTING CONTROLS

For Convection mode:

Touch desired oven ON.

Touch

CONVECTION

preset at 325˚F (165˚C). Oven begins to heat

fter five seconds. To change oven temper-

a ature from 325˚F (165˚C), immediately enter another temperature using the number pads.

Touch

ENTER

If the temperature probe is used, follow

Temperature Probe feature

pages 26–27.

Add food when the chime signals that the oven has reached preheat temperature.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

. Oven temperature is

directions on

to end this mode.

Baking time may be less than expected; check doneness 5 to 10 minutes early.

Page 19

WOLF BUILT-IN OVEN OPERATION

CONV. BAKE

CONVECTION BAKE MODE

How Convection Bake mode works:

This

mode combines heat from two convection

lements with some heat from the bake

e element that is located beneath the oven floor. Two convection fans circulate this heat within

he oven cavity. The added heat source from

t the bottom of the oven makes this mode ideal for pie baking. The temperature probe may be used in this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Convection Bake mode:

Always preheat for

mode

Convection Bake

Reduce standard recipe temperature by 25 degrees in this mode.

Bake multiple pies on the same rack, rather than on different racks.

This mode is ideal for single rack baking.

SETTING CONTROLS

or Convection Bake mode:

Touch desired oven ON.

Touch

CONV. BAKE

. Oven temperature is

preset at 375˚F (190˚C). Oven begins to heat

fter five seconds. To change oven temper-

a ature from 375˚F (190˚C), immediately enter another temperature using the number pads.

Touch

ENTER

Add food when the chime signals that the

oven has reached preheat temperature.

If the temperature probe is used, follow

Temperature Probe feature

directions on pages 26–27.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

to end this mode.

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 20

WOLF BUILT-IN OVEN OPERATION

CONV. BROIL

CONVECTION BROIL MODE

How Convection Broil mode works:

Intense

radiant heat from the top element browns and

ears the surface of the food while both

s convection fans circulate hot air around the food. This mode shortens broiling times for

hicker cuts of meat, fish and poultry. The heat

t of the broiler browns the exterior, while the convection fans keep the interior moist and juicy. The temperature probe cannot be used with this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Convection Broil mode:

Do not preheat for

Convection Broil mode

Convection Broil with oven door closed. Preferred for meat, fish and poultry pieces

thicker than 1" (25). Always use the two-piece broiler pan

packaged with your oven. Always use slotted top grid of broiler pan. It allows fat to drip away from food and from intense radiant heat. This reduces spattering, smoking and risk of fire.

Turn food halfway through cooking time.

ush lean meat and fish with peanut oil

Br before cooking to prevent sticking.

SETTING CONTROLS

or Convection Broil mode:

Place food in oven at the correct rack position. Close oven door.

Touch desired oven ON.

Touch

CONV. BROIL

preset at

Oven begins to broil after five seconds. To change setting, immediately touch number pad for 450˚F (230˚C) (Medium Broil) or

Touch

If the timer is set, the oven will chime when

ENTER

one minute is left on the timer and will chime again when cooking time is finished.

If the timer is not cleared, it will continue to chime every 30 seconds.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

When turning food or checking doneness, open the door carefully. Smoke and steam may have accumulated. Never use

oof glass (e.g. Pyrex) or pottery.

heatpr They can shatter.

. Oven temperature is

for 550˚F (290˚C) (High Broil).

for 350˚F (175˚C) (Low Broil).

OFF

to end this mode.

Start cooking poultry with skin side down. Begin with cold food directly fr

om the

refrigerator.

Page 21

WOLF BUILT-IN OVEN OPERATION

CONV. ROAST

CONVECTION ROAST MODE

How Convection Roast mode works:

Heat

from both convection fans, with additional

eat from the broil element, intensifies the

h convective and radiant heating in this mode. This combination gently browns the exterior

nd seals in juices, making it perfect for

a roasting tender cuts of beef, lamb, pork and poultry. The temperature probe may be used in this mode.

Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Convection Roast mode:

Always preheat oven for

mode

Convection Roast

Use low-sided, uncovered pans on a roast rack to cook food.

The lower part of the broiler pan with a meat rack makes an excellent roasting pan.

Roasting time may be less than expected; check doneness earlier than usual.

Select foods that are to be roasted uncovered.

SETTING CONTROLS

or Convection Roast mode:

Touch desired oven ON.

Touch

CONV. ROAST

. Oven temperature is

preset at 325˚F (165˚C). Oven begins to heat

fter five seconds. To change oven temper-

a ature from 325˚F (165˚C), immediately enter another temperature using the number pads.

Touch

ENTER

Add food when the chime signals that the

oven has reached preheat temperature.

If the temperature probe is used, follow

Temperature Probe feature

directions and USDA temperature recommendations on pages 26–27.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

OFF

to end this mode.

Begin with cold food directly from the refrigerator.

Cook stuf (6.8 kg) in

fed turkeys weighing over 15 lbs

Roast mode

. Always cook stuffing to an internal temperature of 165˚F (75˚C).

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 22

WOLF BUILT-IN OVEN OPERATION

BAKE

PROOF FEATURE

How Proof feature works:

A combination of

broil and bake elements are used to heat and

alance the air to maintain temperature. This

b feature is ideal for proofing, or rising bread dough.

OLF TIPS FOR SUCCESS

For Proof feature:

No need to preheat for this feature. Proof bread until dough has doubled in

bulk. For best results, place a shallow pan with 1

to 3 cups (.2–.7 L) boiling hot water on rack position 1 to keep the air moist inside the oven cavity.

The oven does not allow the temperature to be set above 110˚F (45˚C) in

Proof feature

The oven door should be opened to allow the oven to cool down below 120˚F (50˚C) to prevent destroying the yeast.

Allow at least 1" (25) between edge of pan and walls of oven.

SETTING CONTROLS

or Proof feature:

Place dough in oven-safe dish in oven.

Touch desired oven ON.

Touch and hold oven into is preset to 85˚F (30˚C). To change the temperature from 85˚F (30˚C), immediately touch another temperature, from 85˚F to 110˚F (30˚C to 45˚C), using the number pads.

Touch

ENTER

oven will begin to heat automatically.

If the timer is set, the oven will chime when one minute is left on the timer and will chime again when cooking time is finished. If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use dry oven mitts when removing hot pans from the oven.

Touch oven

BAKE

for 3 seconds to put

Proof feature

. Oven temperature

or wait ten seconds and the

OFF

to end this feature.

Limit frequent door openings to prevent losing heat and lengthening proofing time.

DO NOT place any cookware on 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 por warranty.

celain and will void your

Page 23

WOLF BUILT-IN OVEN OPERATION

COOK TIME

DELAYED START FEATURE

How Delayed Start feature works:

This

feature controls the automatic timing of the

ven’s

nd OFFfunction. Set a mode to

ONa

start later in the day and turn off when the cooking is complete or set it to turn off at a

reset time. Use in combination with any

p cooking mode except and

Bake Stone

Broil,Convection Broil

WOLF TIPS FOR SUCCESS

For Delayed Start feature:

Ovens can be set independently. Do not delay the start when preheating is

critical to the cooking results. When using the

Delayed Start feature

place food directly from the refrigerator into the oven.

The time-of-day clock must display the correct time prior to programming a timed activity.

FOOD SAFETY GUIDELINES

Food safety is important. Adhere to the following guidelines to avoid potential illness or spoilage of food:

Perishable food should not be left out more than 2 hours at room temperature; 1 hour when the temperature is above 90˚F (30˚C). For more information, see www.usda.com.

SETTING CONTROLS

or Delayed Start feature – to start cooking

F later and automatically turn off heat when finished:

Touch desired oven ON.

ouch desired cooking mode, except

2)T

BROIL,CONV. BROIL

and

BAKE STONE

Change preset temperature if needed.

Touch

STOP TIME

. Use the number pads to set the time of day the oven will turn off. Example: Set 6:00 for the time of day the oven turns off.

Touch

COOK TIME

. Use the number pads

to set the number of hours/minutes the

oven will stay on. Example: Set 3:30 for the oven to remain on for 31/2 hours.

Touch

ENTER

. The display appears as if the oven is on. Using the example above, the oven will start heating at 2:30 and remain on for 31/2 hours, turning off at 6:00.

One chime will ring before the last minute of the cooking time. Three chimes that repeat every 30 seconds signal the end of cooking time.

The oven will turn off after the stop time has been reached.

Remove food. Always use dry oven mitts when r

Touch oven

emoving hot pans fr

OFF

to clear the display and

om the oven.

stop the signal.

Dimensions in parentheses are in millimeters unless otherwise specified.

Avoid using foods that will spoil before the cooking cycle begins. These include eggs, dair

oducts, cr

y pr

eam soups, cooked and

uncooked meats, poultry and fish. If cooking will not begin immediately, place

only very cold or frozen food into the oven.

Page 24

WOLF BUILT-IN OVEN OPERATION

CONVECTION

DEHYDRATION FEATURE

ACCESSORIES

How Dehydration feature works:

This

feature allows for slowly drying out food for

reservation and other cooking uses.

se the

onvection modefor this feature.

The Wolf accessory dehydration racks (not included with the oven) are required for this

eature. This feature is suitable for drying a

f variety of fruits, vegetables, herbs and meat strips.

Refer to the Dehydration Guide on page 25. Use cooking times as a guide for other similar foods.

WOLF TIPS FOR SUCCESS

For Dehydration feature:

Do not preheat when using

feature

Dehydration

Multiple racks can be used simultaneously. Some foods require as many as 14 to 15

hours to fully dehydrate. Consult a food preservation book for

specific times and handling of various foods.

SETTING CONTROLS

or Dehydration feature:

Place food in oven on dehydration racks.

Place doorstop supplied with accessory package in proper position to keep oven

oor open. Refer to instructions provided

d with the accessory kit.

Touch and hold seconds to put the oven into

feature

Oven preset temperature is 135˚F (60˚C).

CONVECTION

for three

Dehydration

To change the temperature setting, immediately touch another temperature (110˚F to 160˚F (45˚C to 70˚C) using the number pads.

Touch

ENTER

or wait five seconds and the

oven will begin to heat automatically.

Leave food in the oven until completely dry to the touch.

Remove food from racks before completely cool for easy removal. If excessive sticking occurs, place dehydration racks back in the oven to warm slightly for easier removal.

Touch oven

OFF

to end this feature.

Foods must be dried to below .60 water activity or dry to the touch to be safely stored with no danger of mold, yeasts or bacteria growing. When in doubt, dehydrate for the maximum time specified.

Page 25

WOLF BUILT-IN OVEN OPERATION

DEHYDRATION GUIDE

DEHYDRATION RACK KIT

olf dehydration rack kits are available from

W your Wolf dealer. You can also visit our website at wolfappliance.com and click on the

ccessories section for built-in ovens for addi-

a tional information on available accessories. Additional instructions are provided with the dehydration rack accessory.

DEHY/OVEN-30 DEHY/OVEN-36

(804683) – 30" (762) oven (804894) – 36" (914) oven

FOOD / PREPARATION TIME / TEMP

pples

Slice 1/4" (6) thick. Remove seeds 6–7 hours at 135˚F (60˚C) and stems. Place on dehydration racks with no overlapping.

Bananas

lice

(6) thick. Place on 12–13 hours at 135˚F (60˚C)

/4" dehydration racks with no overlapping.

Green Bell Peppers

Wash, seed and stem peppers. 14–16 hours at 135˚F (60˚C)

/4" (6) thick or into 1" x 2"

Slice (25 x 51) chunks. Place on dehydration racks with no overlapping.

Tomato Slices

Wash, seed and stem tomatoes. 6–7 hours at 135˚F (60˚C)

/4" (6) thick. Place on

Slice dehydration racks with no overlapping.

Tomato Chunks

Wash, seed and stem tomatoes. 12–13 hours at 135˚F (60˚C) Cut each tomato into 16 equal pieces. Place on dehydration racks with no overlapping.

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 26

WOLF BUILT-IN OVEN OPERATION

PROBE

TEMPERATURE PROBE FEATURE

How Temperature Probe feature works

: The

probe measures doneness by measuring the

nternal temperature of food without opening

i the oven door. It is a convenient and accurate way to achieve the perfect doneness regard-

ess of the type, cut or weight of the food.

l Calculating a total cooking time by weight is no longer necessary using this feature. Use with all modes except

Broil modes

Broil

and

Convection

WOLF TIPS FOR SUCCESS

For Temperature Probe feature

Insert sensor into the thickest part of meat before placing in oven.

To determine the center, hold sensor outside of the meat with point at center of cut. Mark length of insertion by placing your fingers on sensor at top of meat. Move sensor to thickest part of meat and insert up to your fingers.

As a general rule, set the probe temperature 5 degrees below recommended carving temperature. This allows for the rise in internal temperature during standing time.

Standing time refers to the 10- to 15-minute time period the meat rests before being carved. This helps more juices to be retained in the meat.

USDA RECOMMENDATIONS

he internal temperatures shown in the chart

T are recommended carving temperatures. Reduce the temperature setting five degrees

hen using

IMPORTANT NOTE:

emperature Probe feature.

The accuracy of the probe is decreased for all temperatures below 100˚F (40˚C). Food taken directly from the refrigerator could display the incorrect temperature until it has reached 100˚F (40˚C).

USDA RECOMMENDATIONS

DONENESS INTERNAL TEMP

Beef, Lamb and Veal

Rare 140˚F (60˚C) Medium Rare 145˚F (65˚C) Medium 160˚F (70˚C) Well Done 170˚F (75˚C)

Pork

Well Done 170˚F (75˚C)

Poultry

Breast, Well Done 170˚F (75˚C) Thigh, Well Done 180˚F (80˚C) Stuffing, W

ell Done 165˚F (75˚C)

For poultry, insert probe into the thickest part of the thigh.

Use aluminum foil to cover meat during the standing time to help keep it hot befor

carving. Wash probe by hand; do not soak or clean

in the dishwasher.

Page 27

WOLF BUILT-IN OVEN OPERATION

PROBE

TEMPERATURE PROBE FEATURE

SETTING CONTROLS

or Temperature Probe feature with meats:

Preheat oven to desired oven temperature in desired mode.

Place meat on a rack in the roasting pan.

nsert the probe sensor into the thickest

I part of the meat as described in Tips For Success on page 26.

When the oven signals that preheat is completed, use a dry oven mitt to lift the probe sensor cover. Slide the probe connector into the receptacle on the wall of the oven until it snaps into place. Close the oven door.

Touch

PROBE

carving temperature of the meat, less 5 degrees. It is recommended to allow meat to rest before carving.

Touch

ENTER

the probe temperature until it registers 100˚F (40˚C). Then it shows the degrees as they count up to the doneness setting. The display alternates between the probe temperature and the oven temperature.

When the probe temperature is reached, three chimes signal doneness. Remove probe from the oven receptacle. The chime continues ever is unplugged or until you touch

To end this feature and turn the oven off, touch oven on even when probe is unplugged.

. Touch number pads for the

. The word “Lo” appears as

y 30 seconds until the probe

CLEAR

OFF

. Oven temperatur

e stays

SETTING CONTROLS

or Temperature Probe feature with breads:

Preheat oven to desired oven temperature in

Bake

Bake Stone modes

Place bread on bake stone or in oven in

read pans.

Bake 10 minutes at the desired oven temperature.

Insert probe sensor into the thickest part of the bread.

Using a dry oven mitt, lift the probe sensor cover. Slide the probe connector into the receptacle on the wall of the oven until it snaps into place. Close the oven door.

Touch

PROBE

end internal baking temperature 195˚F (90˚C) to 210˚F (100˚C).

Touch

ENTER

When the probe temperature is reached, three chimes signal doneness. Remove probe from the oven receptacle. The chime continues every 30 seconds until the probe

is unplugged or

To end this feature and turn the oven off, touch oven on even when probe is unplugged.

. Touch number pads for the

. The word “Lo” appears as

until you touch

OFF

. Oven temperature stays

CLEAR

ANT NOTE:

IMPOR

not fully seated into the probe r you will hear an audio signal, the display will flash 998˚ and display page 37.

PROBE

. Refer to the T

If the pr

obe connector is

eceptacle, then

SHORTED

oubleshooting Guide on

will show in

obe and probe sensor cover become

Pr very hot. Handle with a dry oven mitt.

Page 28

WOLF BUILT-IN OVEN OPERATION

BAKE

SABBATH FEATURE

Star-K Certified

How the Sabbath feature works:

This mode

allows for baking or keeping food warm while

till adhering to the ”no work” requirements

s on religious Sabbath days. It provides an unchanging heat source for an uninterrupted

xtended period of time. Once the oven

e reaches its desired temperature, it does not change. Use this feature only in the

Roast modes

Bake

and

WOLF TIPS FOR SUCCESS

Ovens can be set independently, though both ovens will be set in

Sabbath feature

Sabbath feature may be used simultaneously in both ovens of a double oven.

Each oven can have options individually set such as temperature and lights.

Lights stay either on or off. All tones are turned off during this

operation. Heating cycles are not interrupted by the

opening of doors.

SETTING CONTROLS

or Sabbath feature:

Touch desired oven ON.

Touch oven lights in one or both ovens (optional).

Touch

BAKE

350˚F (175˚C). To change oven temperature, immediately enter another temperature using number pads.

Touch

ENTER

above steps with other oven.

Touch and hold

Sabbath feature

set

Oven chimes twice and in the display window. To change oven temperature while in Sabbath feature, touch

TEMPERATURE

desired oven temperature and touch

ENTER

. The oven will randomly change

oven temperature.

Touch oven remain on until this feature is cancelled.

LIGHT ON

ROAST

, turning on the

. Oven is preset at

. If preferred, repeat the

ENTER

for five seconds to

SABBATH

, the number pads for

OFF

to end this feature. Oven(s)

appears

Ovens will stay on indefinitely until manually turned off.

On Holidays, oven temperature may be adjusted, but display will r

emain unchanged. The oven temperatur change immediately.

ANT NOTE:

IMPOR

oven will not retur

After a power outage, the

n to the

Sabbath feature

settings.

This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

e will not

Example:

oven with the upper oven in at 240˚F (115˚C) and lower oven in

to set Sabbath feature in a double

Roast mode

Bake mode

set at 200˚F (95˚C).

o set upper oven:Touch upper oven

Touch

ROAST

number pads. Touch

o set lower oven or a single oven:Touch

lower oven using the number pads. Touch

Touch and hold

. Enter

ENTER

. Touch

ENTER

2-4-0

using the

BAKE

. Enter

ENTER

for five seconds to

enter Sabbath feature.

OFF

Touch desired oven

to end this feature. Oven(s) remain on until the feature is cancelled.

set

2-0-0

Page 29

WOLF BUILT-IN OVEN OPERATION

SELF CLEAN

SELF-CLEAN MODE

How Self-Clean mode works:

The oven is

heated in graduated steps to a preset high

emperature. During this process, food soil is

t burned off, leaving some white ash residue. Set in combination with

eature

cleaning the oven can be

Delayed Start

programmed to start and stop while you sleep. Refer to

Delayed Start feature

on page 23.

For safety purposes, the door automatically locks during cleaning and unlocks when the cavity has cooled completely. Should you stop this mode after beginning

Self-Clean mode

, the door will still remain locked until the temperature inside the oven has cooled to below 300˚F (150˚C).

IMPORTANT NOTE:

one oven may be in

For a double oven, only

Self-Clean mode

at a time and the other oven cannot be used for cooking.

IMPORTANT NOTE:

and rack guides before using the

. They will discolor if left in the oven

mode

Remove all oven racks

Self-Clean

during this feature. Refer to Oven Racks on page 12.

When hand cleaning a spot, use only mild abrasive cleaners or plastic scrubbers.

IMPORTANT NOTE:

It is possible to hear a

popping or crackling noise during the opera-

ion of the oven(s). These normal sounds are

t caused by the expansion and contraction of the metal surfaces during the heating and

ooling of the oven(s). Running the oven(s)

c through a self-clean cycle will help with the level of these noises.

Do not use any commercial oven cleaners or oven liner protective coatings on or around any part of the oven.

The oven gasket is important for a good seal. Do not hand clean, rub, puncture or remove this gasket.

During Self-Clean mode, exterior surfaces may get hotter than usual, therefore, children should be kept away.

IMPORTANT NOTE:

Do not allow food with high sugar or acid content, such as fruit juice, milk and tomatoes, to remain on the porcelain enamel sur

y towel. Failur

face. Wipe up immediately with a

e to do so may cause a perma-

nent dull spot.

ANT NOTE:

IMPOR

They are not necessar

Never use oven cleaners.

y with

Self-Clean mode

Page 30

WOLF BUILT-IN OVEN OPERATION

SELF-CLEAN MODE

WOLF TIPS FOR SUCCESS

or Self-Clean mode:

Before using

Self-Clean mode

, remove the oven racks and oven rack guides. They will discolor if left in the oven during this mode.

emove broiler pan and any other utensil

R stored inside the oven.

Remove any moist food or grease from spillovers before starting this mode.

It is normal to see a brief flame-up, depending on the amount and content of the soil.

Use this mode as often as necessary. Do not wait until heavy soil accumulates.

After the mode is finished and the oven cavity cools, use a damp sponge or paper towel to wipe up any ash.

You may hear a popping or ”oil canning” sound during the operation of the oven. These sounds are normal and are caused by the expansion and contraction of the metal surfaces as they heat up and cool down.

SETTING CONTROLS

or Self-Clean mode:

Remove all oven racks and rack guides before using

Touch desired oven ON.

Touch

Self-Clean mode

SELF CLEAN

. The control panel will

automatically scroll the following message:

Please remove all oven racks and rack guides before continuing. Press ENTER to continue.

Touch

ENTER ENTER

to clear the message.

again. Oven door will lock and remain locked until oven has cooled to below 300˚F (150˚C). The oven will automatically set for 4 hours. Oven will self-clean for 3 hours and cool down for 1 hour.

To combine this with

feature

Touch desired oven

, refer to page 23.

Delayed Start

OFF

to clear the display

when oven is finished cleaning.

Never wipe a warm or hot porcelain surface with a damp sponge. It may cause chipping or crazing (tiny hairlike lines).

Page 31

WOLF BUILT-IN OVEN CARE

Light Bulb

Light Cover

OVEN LIGHT BULB REPLACEMENT

Turn off electrical power to the oven before replacing light bulb.

IMPORTANT NOTE:

ufficiently before replacing the light bulb.

Allow the oven to cool

The oven uses a 20-watt halogen light bulb; replacement part #803816.

To remove the oven light bulb,

remove the oven rack guides as described on page 12. Place a hot pad against the oven wall. Using a flat-head screwdriver, press the screwdriver against the hot pad and under the edge of the light cover. Be careful not to scratch the porcelain oven interior. Twisting the screwdriver, gently pry the edge of the light cover up away from the wall and remove. Use a paper towel to handle the light bulb and remove it from the socket.

To replace the oven light bulb,

avoid direct contact with the replacement bulb. Use a paper towel to handle the new light bulb to keep oil on fingers from touching the bulb. Failure to do this will cause the bulb to burn out at first use. Insert the light bulb prongs into the socket until it snaps into place. Replace the light cover and oven rack guides. Turn on electrical power and reset the time-of-day clock.

Use caution when handling light bulbs. Halogen bulbs get hot instantly and adjacent parts may retain heat.

BAKEWARE SELECTION

For best results, we recommend medium- to heavy-weight bakeware. Use the following guidelines when selecting bakeware for your oven(s):

A 14" x 16" (356 x 406) baking sheet is an optimum size for the ovens. Allow at least 1" (25) between edge of pan and walls of oven.

Size, shape and finish of bakeware affects the baking time. Food on insulated bakeware cooks more slowly. Food cooked in dark metal pans may cook faster than food cooked in shiny pans.

Dark, nonstick pan coatings brown more than light, nonstick coatings.

Light bulb replacement

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 32

WOLF BUILT-IN OVEN CARE

CARE RECOMMENDATIONS

COMPONENT CARE RECOMMENDATION

SIGNATURE POLISH

Signature Polish is available from Signature Limited Laboratory, P. O. Box 13436, Dayton, Ohio 45413-0436, or call 877-376-5474 (toll free).

Oven Exterior,

andle and Trim

Classic, platinum or carbon stainless

teel

Oven Cavity and Interior Door

Porcelain enamel

Oven Door Window

Heat-tempered glass

Oven Light Cover

Heat-tempered glass

Do not use abrasive cleaners; they will permanently scratch the surface. Exterior cleaning:

Use a soft, nonabrasive stainless steel cleaner like Signa-

ture Polish (see side note) and apply with a soft, lint-free cloth. To bring out

he natural luster, lightly wipe the surface with a water-dampened microfiber

t cloth, followed with a dry microfiber cloth. All work should follow the grain direction of the finish. Best results are obtained by keeping the cloth in continuous contact with the metal.

Never wipe a war

m or hot porcelain surface with a damp sponge; it

may cause chipping or crazing (tiny hairlike cracks). General care:

When cool, clean splatters and spills immediately. Do not allow food with a high sugar or acid content, such as milk, tomatoes, sauerkraut, fruit juices or pie filling, to remain on any porcelain enamel surface. Failure to remove these foods may cause a permanent dull spot. When hand cleaning a spot, use only non-abrasive cleaners or scrubbers.

Self-Clean mode

can be used.

When the window is cool, use a razor blade to gently lift baked-on foods with a multi-surface spray cleaner.

When the oven is cool, follow instructions on page 31 to remove oven light cover. Wash with mild abrasive cleaner. Rinse and dry thoroughly. Replace oven light cover. A 20-watt halogen oven light bulb replaces the existing bulb

#803816).

(par

Rack and Rack Guides

Nickel-plated steel

Oven Gasket

glass netting/

Fiber stainless steel wir

Broiler Pan

Glossy-finish

celain enamel

por

Bake Stone

Ceramic

Before using the

Self-Clean mode

emove oven racks and rack guides. They

, r will discolor if left in the oven during this feature. Clean with steel wool soap pad and hot water. Rinse and dry.

Do not hand clean, rub, puncture or remove the oven gasket; this may

omise the tight door seal.

compr

op:

While slightly war

m, place in sink and lay dish towels on top. Pour ver

hot water on towels and allow steam to soften cooked-on residue. Clean with

hot water and a mild deter

Bottom:

a mild deter

Pour grease into disposable can. When cool, wash in hot water and

gent. Rinse and dr

Use care in handling the bake stone. It will chip or break if dropped.

Do not soak or immerse the bake stone in water and do not use soap or detergent. Refer to Bake Stone Care instructions on page 15.

Page 33

WOLF COOKING GUIDE

Cooking Cooking Rack Position(s) Total

Food Mode Temperature 30" (762) Oven 36" (914)Oven Time

BAKED GOODS

Baked Alaska

Bread

Biscuits* Bake 450˚F (230˚C) 4 3 8–10 min

Cinnamon Rolls Bake 350˚F (175˚C) 4 3 20–25 min

Rolls Bake 350˚F (175˚C) 4 3 20–25 min

Yeast Bread** Convection 325˚F (165˚C) 4 3 25–30 min Yeast Loaf** Bake Stone 400˚F (205˚C) 1 1 10–15 min

Broil Low (3) 4 3 5–7 min

Convection 425˚F (220˚C) 2 and 5 2 and 4 8–10 min Convection 425˚F (220˚C) 2, 4 and 6 1, 3 and 5 8–10 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 20–25 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 15–20 min

Cakes

Angel Food Bake 350˚F (175˚C) 2 1 37–45 min Bundt Convection 325˚F (165˚C) 4 3 40–45 min Mixes Bake 350˚F (175˚C) 4 3 30–40 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 25–30 min

Cupcakes Bake 350˚F (175˚C) 4 3 20–25 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 18–23 min

Brownies Bake 350˚F (175˚C) 4 3 20–25 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 15–20 min

Sugar Bake 350˚F (175˚C) 4 3 8–12 min

Convection 325˚F (165˚C) 2 and 5 2 and 4 8–12 min Convection 325˚F (165˚C) 2, 4 and 6 1, 3 and 5 8–12 min

Chocolate Chip Bake 375˚F (190˚C) 4 3 8–12 min

Convection 350˚F (175˚C) 2 and 5 2 and 4 8–9 min Convection 350˚F (175˚C) 2, 4 and 6 1, 3 and 5 8–9 min

nbread

Cor

eam Puf

Convection

Convection Convection

375˚F (190˚C) 4 3 20–25 min

400˚F (205˚C)

4 3 30–35 min

400˚F (205˚C) 2 and 5 2 and 4 30–35 min

Custards/Puddings

*For refrigerated biscuits, follow package directions. **Internal temperature of 195–200˚F (90–95˚C). This chart is a guide; recipe or package dir

ections should take pr

Bake 350˚F (175˚C) 4 3 35–40 min

ecedence.

Page 34

WOLF COOKING GUIDE

Cooking Cooking Rack Position(s) Total

Food Mode Temperature 30" (762) Oven 36" (914)Oven Time

BAKED GOODS

Muffins

Bake 425˚F (220˚C) 4 3 15–20 min Convection 400˚F (205˚C) 4 3 10–15 min Convection 400˚F (205˚C) 2 and 5 2 and 4 10–15 min

Pastry Crust

ies

illed Conv Bake 375˚F (190˚C) 4 3 40–45 min

Conv Bake 425˚F (220˚C) 4 3 10–12 min

Frozen Conv Bake 375˚F (190˚C) 4 3 50–55 min Lemon Meringue Broil Low (3) 4 3 2

/2 min

Pumpkin Conv Bake 425˚F (220˚C) / 325˚F (165˚C) 4 3 15 min / 1 hr

Popovers

(single) Bake 450˚F (230˚C)/ 350˚F (175˚C) 4 3 15 min / 20 min

(multiple) Convection 450˚F (230˚C) / 350˚F (175˚C) 2 and 5 2 and 4 15 min / 20 min

Puff Pastry

Bake 400˚F (205˚C) 4 3 10–12 min

(single) Convection 375˚F (190˚C) 4 3 10–12 min (multiple) Convection 375˚F (190˚C) 2, 4 and 6 1, 3 and 5 10–12 min

Quick Breads

(single) Convection 325˚F (165˚C) 3 3 40–45 min

(multiple) Convection 325˚F (165˚C) 2 and 5 2 and 4 40–45 min

ENTREES

Calzone

Bake Stone 400˚F (205˚C) 1 1 9–10 min

Pizza

Frozen Bake Stone 400˚F (205˚C) 1 1 8–14 min Homemade Bake Stone 450˚F (230˚C) 1 1 10–13 min

Quiche

Bake 375˚F (190˚C) 4 3 40–50 min

(Convection not advised)

Soufflé

This chart is a guide; recipe or package directions should take precedence.

Bake 375˚F (190˚C) 4 3 35–40 min

Page 35

WOLF COOKING GUIDE

Cooking Cooking Rack Position(s) Total Internal

Food Mode Temperature 30" Oven 36" Oven Time* Temperature

MEATS

Beef

Chuck Roast, 2–4 lbs (.9–1.8 kg) Conv Roast 325˚F (165˚C) 3 2 20–25 min/lb Med, 160˚F (70˚C) Ground, Patties Broil** High (1) 6 5 10–12 min Med, 150˚F (65˚C) Rib Roast, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 2 25–30 min/lb Rare, 140˚F (60˚C) Sirloin Rump Roast,

4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 2 30–35 min/lb Rare, 140˚F (60˚C)

Sirloin Tip Roast,

3–5 lbs (1.3–2.3 kg) Conv Roast 325˚F (165˚C) 3 2 30–35 min/lb Rare, 140˚F (60˚C)

Steaks, 1 Steaks, 1" (25) thick Broil** High (1) 5 4 12–15 min Rare, 140˚F (60˚C) Tenderloin, 2–3 lbs (.9–1.3 kg) Conv Roast 325˚F (165˚C) 3 2 20–25 min/lb Rare, 140˚F (60˚C)

Chicken

Bone-in breasts Conv Broil** Med (2) 5 4 20–25 min Well, 170˚F (75˚C) Boneless breasts Broil** Med (2) 6 5 10–15 min Well, 170˚F (75˚C) Quarters Conv Broil** Med (2) 5 4 30–35 min 180˚F (80˚C) in thigh Thighs Conv Broil** Med (2) 5 4 20–25 min Well, 180˚F (80˚C) Whole

/2" (38) thick Conv Broil** High (1) 5 4 20–25 min Rare, 140˚F (60˚C)

Conv Roast 325˚F (165˚C) 3 2 18–20 min/lb 180˚F (80˚C) in thigh

Cornish Game Hens

Conv Roast 325˚F (165˚C) 3 2 28–33 min/lb 180˚F (80˚C) in thigh

Roast 350˚F (175˚C) 3 2 28–33 min/lb 180˚F (80˚C) in thigh

Duck

, 5–7 lbs (2.3–3.2 kg) Conv Roast 325˚F (165˚C) 3 2 18–20 min/lb 180˚F (80˚C) in thigh

Goose

, 8–10 lbs (3.6–4.5 kg) Conv Roast 325˚F (165˚C) 2 1 18–20 min/lb 180˚F (80˚C) in thigh

Ham

/2" (13) thick Broil** High (1) 6 5 6–8 min 140˚F (60˚C)

1" (25) thick Broil** High (1) 6 5 10–12 min 140˚F (60˚C)

Lamb

Chops, 3/4" (19) thick

Broil** High (1) 5 4 8–10 min Med Rare,145˚F (65˚C)

Broil** High (1) 5 4 11–12 min Med, 160˚F (70˚C) Leg, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 2 20–25 min/lb Med Rare,145˚F (65˚C) Crown Rack Conv Roast 325˚F (165˚C) 1 1 15–18 min/lb Med Rare, 145˚F (65˚C)

*Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature. This chart is a guide; recipe or package directions should take precedence.

Dimensions in parentheses are in millimeters unless otherwise specified.

Page 36

WOLF COOKING GUIDE

Cooking Cooking Rack Position(s) Total Internal

Food Mode Temperature 30" Oven 36" Oven Time* Temperature

MEATS

Meat Loaf

Pork

Chops, 1" (25) thick Broil** Med (2) 6 5 10–15 min Med, 160˚F (70˚C) Loin, 3–4 lbs (1.3–1.8 kg) Conv Roast 325˚F (165˚C) 3 2 18–22 min/lb Med, 160˚F (70˚C) Steak, 1" (25) thick Broil** Med (2) 5 4 25–30 min Med, 160˚F (70˚C)

Conv Roast 325˚F (165˚C) 3 2 50–60 min 160˚F (70˚C)

ausage

roil** Med (2) 5 4 8–10 min Med, 160˚F (70˚C)

Turkey

Breast, whole Conv Roast 300˚F (150˚C) 2 1 12–15 min/lb 170˚F (75˚C) in breast Pieces Conv Broil** Med (2) 4 3 40–45 min 180˚F (80˚C) in thigh Whole Conv Roast 325˚F (165˚C) 1 1 11–14 min/lb 180˚F (80˚C) in thigh

Veal Roast

SEAFOOD

, 2–3 lbs (.9–1.4 kg) Conv Roast 300˚F (150˚C) 3 2 30–35 min/lb Med Rare, 140˚F (60˚C)

/2" (13) thick Broil** Med (2) 6 5 5–7 min 1" (25) thick Conv Broil** Med (2) 6 5 12–17 min Red Snapper Broil** Med (2) 6 5 5–7 min

Salmon, Swordfish, 1

VEGETABLES

/2" (13) thick Broil** Med (2) 6 5 12–15 min

/2" (38) thick Broil** Med (2) 6 5 10–12 min

Potatoes Bake 400˚F (205˚C) 3 2 45–60 min Sweet Potatoes Bake 400˚F (205˚C) 3 2 40–50 min Winter Squash Convection 350˚F (175˚C) 3 2 40–45 min

Bake 375˚F (190˚C) 3 2 50–55 min

OTHER

oil**

ench Br

ead Pizza

Garlic Bread, 1" (25) thick Broil** Med (2) 5 4 3–3

oil**

Broil** Med (2) 6 5 2 min

oast,

/2" (13) thick

Conv Br

Med (2) 5 4 2–3 min

/2 min

Med (2) 5 4 3–3

/2 min

This chart is a guide; recipe or package directions should take precedence. *Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature.

Page 37

WOLF TROUBLESHOOTING GUIDE

TROUBLESHOOTING GUIDE

ROBLEM POSSIBLE SOLUTION

Exterior browning

s uneven.

Oven temperature is too hot.

998˚ or PROBE SHORTED flashes when using probe feature.

Excessive smoke when broiling.

Oven temperature is not hot enough.

Pan too large for good heat circulation.

Rack covered with aluminum foil trapping heat below.

Too many pans on a rack.

Food cooked in glass, glass ceramic, or dark metal holds more heat than shiny pans.

Baking pan is too large for the recipe.

Change rack level or cooking mode.

Oven temperature setting is too high for recipe.

Touch oven off.

Push probe into probe receptacle completely until it snaps into place.

Reset oven temperature and probe temperature.

Using pan other than two-piece broiler pan.

Failure to trim off extra fat.

Lower rack level or shorten time.

Oven not fully preheated.

Door opened too often or left open too long.

Food wrapped in foil; check mode for tips that give best results.

Pan is too small for the amount of food in it.

Warm air venting into kitchen after oven has been turned off.

Dimensions in parentheses are in millimeters unless otherwise specified.

Warm air exhaust is a normal oven function, needed to maintain and cool down oven temperatures. It turns off automatically when the heat cools to a safe temperature.

Page 38

WOLF SERVICE INFORMATION

SERVICE INFORMATION

CONTACT INFORMATION

Wolf Customer Service: 800-332-9513

Website: wolfappliance.com

When requesting information, literature, replacement parts or service, always refer to

he model and serial number of your built-in

t oven. This information is found on the product rating plate located below the control panel.

ecord the rating plate information below for

R future reference.

Model Number

Serial Number

Installation Date

Wolf Authorized Service Center and Phone

Wolf Dealer and Phone

BEFORE CALLING FOR SERVICE

Before calling your Wolf authorized service center, refer to the Troubleshooting Guide on page 37. Check the household fuse or circuit breaker to see if it has been blown or tripped and that the electrical connection to the appliance has not been disconnected. A power outage may also have caused a disruption

vice.

in ser

PRODUCT REGISTRATION

egister your new Wolf product today so that

R we may ensure your satisfaction. You may register by one of the following options:

Mail in the completed Wolf Product Registration Card.

wolfappliance.com

Customer Service Department at

800-332-9513

The model and serial numbers of your appliance are printed on the enclosed Wolf Product Registration Card. If you provide us with your e-mail address, we will send you exciting new product updates and recipes as they become available, along with information on special events.

The information and images are the copyright property of Wolf Appliance Company, LLC, an affiliate of Sub-Zero Freezer Company, Inc. Neither this book nor any information or images contained herein may be copied or used in whole or in part without the express written permission of Wolf Appliance Company, LLC, an affiliate of Sub-Zero Freezer Company, Inc.

ved.

eser

Page 39

W OLF A PPLIANCE P RODUCTS

L IMITED W ARRANTY

ESIDENTIAL USE ONLY

FULL TWO YEAR WARRANTY*

or two years from the date of original installation, your Wolf Appliance product warranty covers all

F parts and labor to repair or replace any part of the product that proves to be defective in materials or workmanship. All service provided by Wolf Appliance Company under the above warranty must be performed by a Wolf Appliance authorized service center, unless otherwise specified by Wolf

ppliance Company. Service will be provided in the home during normal business hours.

LIMITED THIRD THROUGH FIFTH YEAR WARRANTY

From the third through fifth year from the date of original installation, Wolf Appliance Company will repair or replace the following parts that prove to be defective in materials or workmanship. Labor to

emove and replace defective parts is not covered. Wolf Appliance Company recommends that you

r use a Wolf Appliance authorized service center to perform such service.

Gas Burners (excluding appearance), Electric Heating Elements, Blower Motors (vent hoods),

Electronic Control Boards, Magnetron Tubes and Induction Generators

LIMITED LIFETIME WARRANTY

For the life of the product, Wolf Appliance Company will repair or replace any BBQ body or BBQ hood that rusts through due to defective material or workmanship. Labor to remove and replace defective parts is not covered. Wolf Appliance Company recommends that you use a Wolf Appliance authorized service center to perform such service.

TERMS APPLICABLE TO EACH WARRANTY

The warranty applies only to products installed for normal residential use. The warranty applies only to products installed in any one of the fifty states of the United States, the District of Columbia or the ten provinces of Canada. This warranty does not cover any parts or labor to correct any defect caused by negligence, accident or improper use, maintenance, installation, service or repair.

THE REMEDIES DESCRIBED ABOVE FOR EACH WARRANTY ARE THE ONLY ONES THAT WOLF APPLIANCE COMP WARRANTY ARISING BY OPERATION OF LAW. WOLF APPLIANCE COMPANY, LLC WILL NOT BE RESPONSIBLE FOR ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES ARISING FROM THE BREACH OF THIS WARRANTY OR ANY OTHER WARRANTY, WHETHER EXPRESS, IMPLIED OR

ATUTORY.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other legal rights that vary from state to state.

o receive parts an

T nearest you, contact Wolf Appliance Company, LLC, P. O. Box 44848, Madison, Wisconsin 53744; check the Locator section of our website, wolfappliance.com, or call 800-332-9513.

Stainless Steel (classic

* limited 60 day parts and labor warranty for cosmetic defects.

ANY

/or service and the name of the Wolf Appliance authorized service center

, platinum and carbon) doors, panels and product frames are covered by a

WILL PRO

, LLC

VIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY

Page 40

OLF APPLIANCE COMPANY, LLC P.O. BOX 44848 MADISON, WI 53744 800-332-9513 WOLFAPPLIANCE.COM

807559

8/2005