Sub-Zero & Wolf 30 Built-In Double Oven - L Series, 36 Built-In Oven - L Series, 30 Built-In Oven - L Series Owner's Manual

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Page 1

USE & CARE GUIDE

L Series Built-In Ovens

Page 2

Contents

Important Note

Wolf L Series Built-In Ovens . . ...................3

Safety Instructions . . ..........................4

L Series Oven Features . . . .....................6

L Series Oven Operation ......................10

L Series Oven Care ...........................32

Wolf Cooking Guide . . ........................34

Troubleshooting Guide . . . .....................37

Service Information . ..........................38

Wolf Warranty . ..............................39

Features and specifications are subject to change at any time without notice. Visit our website, wolfappliance.com for the most up-to-date information.

IMPORTANT NOTE: Throughout this guide, dimensions in parentheses are millimeters unless otherwise specified.

To ensure the safe and efficient use of Wolf equipment, please take note of the following types of highlighted information throughout this guide:

IMPORTANT NOTE highlights information that is especially important.

CAUTION signals a situation where minor injury or product damage may occur if instructions are not followed.

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

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Wolf L Series Built-In Ovens 3

wolfappliance.com

Thank You

Your purchase of a Wolf L series oven attests to the importance you place upon the quality and performance of your cooking equipment. We understand this importance and have designed and built your oven with quality materials and workmanship to give you years of dependable service.

We know you are eager to start cooking, but before you do, please take some time to read this use & care guide. 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 L series oven.

Your Wolf L series oven is protected by a warranty that is one of the finest in the industry. Take a moment to read the warranty statement at the end of this guide and refer to it should service become necessary.

IMPORTANT NOTE: Performance may be compromised if

the electrical supply is less than 240 volts.

Do not place 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.

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Safety Instructions 4

IMPORTANT INSTRUCTIONS

IMPORTANT NOTE: Read all safety instructions before using this appliance.

•

Read this use & care guide carefully before using your new built-in oven to reduce the risk of fire, electric shock or injury to persons.

•

Ensure proper installation and servicing. This appliance must be properly installed and grounded by a qualified technician.

•

Warranty service must be performed by Wolf factory certified service.

•

Have installer show you where the fuse or electrical box is located in your home. Learn how and where to shut off the electricity to the oven.

•

Use oven only for cooking tasks expected of a home oven as outlined in this guide.

•

Always properly clean and maintain the oven as recommended in this guide. Clean only those parts listed in this guide.

GENERAL SAFETY REQUIREMENTS

•

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

•

Exercise caution when opening the oven door. Let hot air or steam 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 when oven is cool. If a rack must be repositioned after the oven is already hot, be certain pot holder does not contact a hot heating element in the oven.

•

Before using the self-clean feature, remove broiler grill and pan, oven racks, oven rack guides and any other utensils.

•

The cooling fan should be operating during the selfclean feature. If you notice that the cooling fan is not operating, contact Wolf factory certified service before using the self-clean feature again.

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Safety Instructions 5

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IMPORTANT INSTRUCTIONS

•

GENERAL SAFETY REQUIREMENTS

•

Do not use commercial oven cleaners or oven liner protective coatings, such as aluminum foil, on any part of the oven.

•

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 Wolf factory certified service.

•

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 grease fires. 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.

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 the 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 the oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns. These surfaces include the oven door, window, oven vent and the surface near the oven vent.

•

Do not store combustible, flammable 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.

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L Series Oven Features 6

30" (762) Single Oven Features

• Framed and unframed door styles with tubular handle.

• Crafted of heavy-duty stainless steel.

• Dual convection oven with two fans for even heat

distribution.

• Ten cooking modes—bake, roast, broil, convection

bake, convection roast, convection broil, convection and proof—bake stone and dehydration modes require accessory.

• Wolf exclusive rotating glass touch control panel.

• Cobalt blue porcelain oven interior.

• Six-level rack guides with three adjustable oven racks;

one full-extension easy glide, one full-extension door glide and one standard.

30" (762) L SERIES SINGLE OVEN

Model SO30U/S shown

• Large viewing, triple-pane window and dual halogen

interior lights.

• Hidden bake element and recessed broil element.

• Temperature probe and broiler pan.

• Self-clean, delayed start, timed cook and Sabbath

features.

• Wolf exclusive spring and damper door hinge system

for smooth opening and closing.

• 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.

Rotating touch control panel

Recessed broil element

Thermostat

Oven gasket

Adjustable oven racks

Hidden bake element

Control panel display

Oven door light switch

Product rating plate

Probe receptacle

Halogen light

Six-level rack guides

Triple-pane windowExhaust vent

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L Series Oven Features 7

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36" (914) Single Oven Features

• Unframed door style with tubular handle.

• Crafted of heavy-duty stainless steel.

• Dual convection oven with two fans for even heat

distribution.

• Ten cooking modes—bake, roast, broil, convection

bake, convection roast, convection broil, convection and proof—bake stone and dehydration modes require accessory.

• Wolf exclusive rotating glass touch control panel.

• Cobalt blue porcelain oven interior.

• Five-level rack guides with three adjustable oven racks;

one full-extension easy glide, one full-extension door glide and one standard.

36" (914) L SERIES SINGLE OVEN

Model SO36U/S

• Large viewing, triple-pane window and dual halogen

interior lights.

• Hidden bake element and recessed broil element.

• Temperature probe and broiler pan.

• Self-clean, delayed start, timed cook and Sabbath

features.

• Wolf exclusive spring and damper door hinge system

for smooth opening and closing.

• 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.

Rotating touch control panel

Recessed broil element

Thermostat

Oven gasket

Adjustable oven racks

Hidden bake element

Control panel display

Oven door light switch

Product rating plate

Probe receptacle

Halogen light

Five-level rack guides

Triple-pane windowExhaust vent

Page 8

L Series Oven Features 8

30" (762) Double Oven Features

• Framed and unframed door styles with tubular handles.

• Crafted of heavy-duty stainless steel.

• Dual convection ovens with two fans for even heat

distribution.

• Ten cooking modes—bake, roast, broil, convection

bake, convection roast, convection broil, convection and proof—bake stone and dehydration modes require accessory.

• Wolf exclusive rotating glass touch control panel with

independent oven displays.

• Cobalt blue porcelain oven interiors.

• Six-level rack guides with three adjustable oven racks;

one full-extension easy glide, one full-extension door glide and one standard in each oven.

30" (762) L SERIES DOUBLE OVEN

Model DO30U/S shown

Rotating touch control panel

• Large viewing, triple-pane windows and dual halogen

interior lights.

• Hidden bake elements and recessed broil elements.

• Temperature probe and broiler pan.

• Self-clean, delayed start, timed cook and Sabbath

features.

• Wolf exclusive spring and damper door hinge system

for smooth opening and closing.

• 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.

Control panel display

Recessed broil element

Thermostat

Oven gasket

Adjustable oven racks

Hidden bake element

Exhaust vent

Oven door light switch

Product rating plate

Probe receptacle

Halogen light

Six-level rack guides

Triple-pane window

Page 9

L Series Oven Features 9

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L Series Oven 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.

• Large, easy-to-see and read graphics on control panel.

• Electronic responses and directions on the control

panel are displayed using clear, concise words.

• On the double oven, two control panel displays, where

the setting and status of each oven are clearly visible.

• Large cooking cavity increases usable oven capacity

for extra-large baking pans and oversized turkeys.

• Bake element located beneath the oven floor makes it

easy to access any spillover.

• Door hinge with hydraulic damper assures smooth

opening and closing of the heavy door.

• Bottom rack can be fully extended, making it easier

and safer to reach food in a hot oven.

Electronic 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.

The electronic control panel features touch pads for cooking modes and other operations. Refer to the illustrations below.

The control panel can be locked to keep it child-safe and prevent the oven from accidentally being tur ned on. To lock the control panel, touch and hold PANEL LOCK for three seconds. Two audible chimes will sound and ‘Panel Locked’ will appear in the control panel display for five seconds. To unlock, touch and hold PANEL LOCK for three seconds.

IMPORTANT NOTE: When the oven is in use, the control

panel may be warm to the touch.

CLOCK

TIMER

OFF

OVEN

Single oven control panel.

CONV. BAKE

BAKE

CONV.ROAST

ROAST

BROIL

CONV.BROIL

CLOCK

TIMER

OFF

UPPER OVEN

TEMPERATURE

BAKE STONE

CONVECTION

Double oven control panel.

TEMPERATURE

ENTER

LIGHT

COOK TIME

SELF CLEAN

PROBE

ON / OFF

STOP TIME

PANEL LOCK

ON / OFF

OFF

LOWER OVEN

TIMER

CONV.BAKE

BAKE

CONV.ROAST

ROAST

BROIL

CONV.BROIL

CONVECTION

BAKE STONE

CLEAR

UPPER

COOK TIME

SELF CLEAN

UPPER

ENTER

LIGHT

STOP TIME

PANEL LOCK

PROBE

LOWER

CLEAR

TEMPERATURE

Page 10

L Series Oven Operation 10

Oven Operation

CHANGING OVEN TEMPERATURE

The oven temperature can be changed at any time once a cooking mode has been selected.

1) Touch TEMPERATURE.

2) Touch number pads to set new oven temperature.

3) Touch ENTER.

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.

OVEN PREHEAT

IMPORTANT NOTE: During preheat, the oven is heated in

a manner unsuitable for cooking.

The oven preheat 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° higher than the previous operating temperature.

BEFORE USING FOR THE FIRST TIME

Before using your L series oven for the first time, clean thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth. Refer to care recommendations on page 33.

Set the oven to CONV ROAST at 500°F hour. Refer to page 18 for convection roast mode instructions. Allow the oven to cool gradually with the door 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 can be opened after the oven has cooled significantly. The first time the self-clean feature is used, there will be further burn-off that may create smoke and odor.

(260°C) for one

AUTOMATIC SHUT OFF

As a safety feature, the L series oven(s) will shut off automatically after 12 hours of continual use, unless dehydration mode or Sabbath feature is in use.

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L Series Oven Operation 11

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Time-of-Day Clock

Immediately after the oven is installed, set the 12-hour clock to the current time of day. It may need to be reset after a prolonged power failure. The clock is visible on the control panel during all modes. If the upper oven timer is set, the clock will not be visible in the upper oven control panel display.

SETTING CLOCK

1) Touch CLOCK.

2) Touch number pads to set current time of day.

3) Touch CLOCK or 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 TEMPERATURE for three seconds, touch CLOCK, then touch ENTER. Follow the same sequence to change back to the standard 12-hour clock setting.

Oven Timer

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

An audible signal acts as a reminder when the amount of time runs out. The timer will chime once at the beginning of the last minute, then again at the end of the time. To stop the signal, touch CLEAR. The maximum time that can be set is 9 hours and 59 minutes.

SETTING TIMER

1) Touch TIMER for the desired oven.

2) Touch number pads to set the hours and minutes.

3) Touch ENTER to start; touch CLEAR to stop timer

setup.

4) When timing is complete, touch TIMER, then touch CLEAR to clear the timer.

Fahrenheit to Celsius

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

SETTING CONTROLS

1) Oven(s) must be off.

2) Press and hold TEMPERATURE on the control panel for

5 seconds for upper or lower oven.

3) Touch COOK TIME to change to F° or C°.

4) Touch ENTER. The new display of C° or F° is accepted

10 seconds after the selection if ENTER is not touched.

Page 12

L Series Oven Operation 12

Oven Racks

OVEN RACK GUIDES

To insert the rack guides in the oven, locate the screws in the oven side walls. Place the rack guide mounting tabs over the screw heads and slide down until the screws are fully 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: Remove all oven racks and rack

guides before using the self-clean feature. They will discolor if left in the oven during self-clean.

OVEN RACKS

To insert a rack in the oven, place the rack anti-tip lock under the side rack guide rails. Slide 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 remove a rack from the oven, slide the rack forward and lift up and out, clearing the rack stops from 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 1, slide it onto the stainless steel door guides. This adds stability to the rack when using a heavy pan for large meat and poultry. With the rack fully extended, it is easier to safely reach hot food. Refer to the illustration below for rack guide positions.

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 34–36 provides suggested 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.

• When positioning racks, the easy glide rack can be

placed in any position except position 1. The fullextension bottom rack was specifically designed to be placed in position 1.

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

RACK GUIDE

MOUNTING

TA BS

Oven rack guide removal. Oven rack positions and full

RACK GUIDE

ANTI-TIP LOCK

extension bottom rack.

Page 13

L Series Oven Operation 13

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Cooking Modes and Features

L series ovens feature ten cooking modes and multiple features for precise, easy-to-use control. Instructions for setting controls and tips for success are outlined for each mode and feature on the following pages.

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.

COOKING MODES AND FEATURES

• Bake mode . . . ............................14

• Roast mode . . .............................15

• Broil mode ................................16

• Convection bake mode . . . ...................17

• Convection roast mode . . ....................18

• Convection broil mode . . ....................19

• Convection mode . . . .......................20

• Proofmode...............................21

• Bake stone mode (with accessory) . . . ..........22

• Dehydration mode (with accessory) . . . .........24

• Delayed start feature ........................25

• Temperature probe feature . ..................26

• Timed cook feature . . .......................28

• Sabbath feature . . .........................28

• Self-clean feature ..........................30

Page 14

L Series Oven Operation 14

Bake Mode

In bake mode, both the hidden bake element and the broil element are used to heat the air, and they cycle on and off to maintain temperature. This mode is best for single-rack cooking, primarily baked foods. Always use bake mode for your standard recipes. The temperature probe may be used in this mode.

Refer to the Wolf cooking guide on pages 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• 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

1) Touch desired oven ON.

2) Touch BAKE. Oven temperature is preset at 350°F

(175°C). Oven begins to heat after 5 seconds. To

change oven temperature from 350°F ately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions on pages 26–27.

6) 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.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

8) Touch oven OFF to end this mode.

(175°C), immedi-

• Dark, nonstick pan coatings brown more than light,

nonstick coatings.

• Use the interior oven light and window to check

browning. Limit frequent door openings to prevent losing heat and lengthening total cooking time.

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L Series Oven Operation 15

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Roast Mode

In roast mode, both bake and broil elements are used to heat the air, and they cycle on and off to maintain temperature. This is designed especially for roasting less tender cuts of meat that should be covered, such as chuck roasts, lamb shanks, pot roasts and stew meat. The temperature probe may be used in this mode.

Refer to the Wolf cooking guide on pages 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• 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 inter nal temperature of 165°F

(75°C).

SETTING CONTROLS

1) Touch desired oven ON.

2) Touch ROAST. Oven temperature is preset at 350°F

(175°C). Oven begins to heat after 5 seconds.

To change oven temperature from 350°F immediately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions and USDA temperature recommendations on pages 26–27.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

8) Touch oven OFF to end this mode.

(175°C),

Page 16

L Series Oven Operation 16

Broil Mode

In broil mode, the top heating element is used to produce an intense, radiant heat that browns one side of the food at a time.

Broiled foods usually 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"

(25) thick.

The temperature probe cannot be used with this mode.

Refer to the Wolf cooking guide on pages 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• 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 shipped 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.

• Brush lean meat and fish with peanut oil before

cooking to prevent sticking.

SETTING CONTROLS

1) Place food in oven at the desired rack position. Close

oven door.

2) Touch desired oven ON.

3) Touch BROIL. Oven temperature is preset at 1 for

550°F

(290°C) high broil. Oven begins to broil after

5 seconds. To change setting, immediately touch 2 number pad for 450°F 350°F

(175°C) low broil.

(230°C) medium broil or 3 for

4) Touch ENTER.

5) 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.

6) Remove food. Always use dry pot holders when removing hot pans from the oven.

7) Touch oven OFF to end this mode.

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

• Start cooking poultry with skin side down.

• Begin with cold food directly from the refrigerator.

Page 17

L Series Oven Operation 17

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Convection Bake Mode

Convection bake 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 added heat source from 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 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• Always preheat for convection bake mode.

• Reduce standard recipe temperatures by 25° 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

1) Touch desired oven ON.

2) Touch CONV BAKE. Oven temperature is preset at

375°F

(190°C). Oven begins to heat after 5 seconds.

To change oven temperature from 375°F immediately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions on pages 26–27.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

8) Touch oven OFF to end this mode.

(190°C),

Page 18

L Series Oven Operation 18

Convection Roast Mode

In convection roast mode, heat from both convection fans, with additional heat from the broil element, intensifies the convective and radiant heating. This combination gently browns the exterior and seals in juices, making it perfect for 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 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• Always preheat oven for convection roast mode.

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

food.

• Reduce standard recipe temperatures by 25° in this

mode.

• 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.

SETTING CONTROLS

1) Touch desired oven ON.

2) Touch CONV ROAST. Oven temperature is preset at

325°F

(165°C). Oven begins to heat after 5 seconds.

To change oven temperature from 325°F immediately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions and USDA temperature recommendations on pages 26–27.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

(165°C),

• Select foods that are to be roasted uncovered.

• Begin with cold food directly from the refrigerator.

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

roast mode. Always cook stuffing to an inter nal temperature of 165°F

(75°C).

8) Touch oven OFF to end this mode.

Page 19

L Series Oven Operation 19

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Convection Broil Mode

In convection broil mode, 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. 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. The temperature probe cannot be used with this mode.

Refer to the Wolf cooking guide on pages 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• Do not preheat for convection broil mode.

• Convection broil with oven door closed.

• Preferred for meat, fish and poultry pieces thicker than

(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.

• Brush lean meat and fish with peanut oil before

cooking to prevent sticking.

SETTING CONTROLS

1) Place food in oven at the desired rack position. Close

oven door.

2) Touch desired oven ON.

3) Touch CONV BROIL. Oven temperature is preset at 1

for 550°F

(290°C) high broil. Oven begins to broil after

5 seconds. To change setting, immediately touch 2 number pad for 450°F 350°F

(175°C) low broil.

(230°C) medium broil or 3 for

4) Touch ENTER.

5) 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.

6) Remove food. Always use dry pot holders when removing hot pans from the oven.

7) Touch oven OFF to end this mode.

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

• Start cooking poultry with skin side down.

• Begin with cold food directly from the refrigerator.

Page 20

L Series Oven Operation 20

Convection Mode

In convection mode, 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. Uniform air movement makes it possible to multi-level rack cook in this mode. The heat is cycled on 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 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• Always preheat for convection mode.

• Use low-sided, uncovered pans to cook foods.

• A 14" (356) x 16" (406) baking sheet is an optimum size.

Allow at least 1" oven.

• Reduce standard recipe temperatures by 25° in this

mode.

• Pans do not need to be staggered when cooking on

more than one rack.

(25) between edge of pan and walls of

SETTING CONTROLS

1) Touch desired oven ON.

2) Touch CONVECTION. Oven temperature is preset at

325°F

(165°C). Oven begins to heat after 5 seconds.

To change oven temperature from 325°F immediately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions on pages 26–27.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

8) Touch oven OFF to end this mode.

(165°C),

• Baking time may be less than expected; check

doneness 5 to 10 minutes early.

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L Series Oven Operation 21

wolfappliance.com

Proof Mode

In proof mode, a combination of broil and bake elements are used to heat and balance the air to maintain temperature. This mode is ideal for proofing, or rising bread dough.

WOLF TIPS FOR SUCCESS

• No need to preheat for proof mode.

• 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 mode. If the oven is too

hot, 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.

• Limit frequent door openings to prevent losing heat

and lengthening proofing time.

SETTING CONTROLS

1) Place dough in oven-safe dish in oven.

2) Touch desired oven ON.

3) Touch and hold BAKE for 3 seconds to put oven into

proof mode. Oven temperature is preset to 85°F To change the temperature from 85°F

(30°C), immedi-

ately touch another temperature, from 85°F 110°F

(45°C), using the number pads.

(30°C).

(30°C) to

4) Touch ENTER or wait 10 seconds and the oven will begin to heat automatically.

5) 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.

6) Remove food. Always use dry pot holders when removing hot pans from the oven.

7) Touch oven OFF to end this feature.

Page 22

L Series Oven Operation 22

Bake Stone Mode

A specially designed rack and bake stone are used for bake stone 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, the heat from all elements 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.

To prepare the oven, remove all oven racks. 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 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

• Always preheat for bake stone mode after 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 bake 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.

POSITION 1

BAKE STONE

Bake stone placement.

Avoid cooking foods with a high fat content on the bake stone. The porous ceramic material will absorb grease and discolor the stone. Flare-ups can occur.

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L Series Oven Operation 23

wolfappliance.com

Bake Stone Mode

SETTING CONTROLS

1) Touch desired oven ON.

2) Touch BAKE STONE. Oven temperature is preset at

400°F

(205°C). Oven begins to heat after 5 seconds.

To change oven temperature from 400°F immediately enter another temperature using the number pads.

3) Touch ENTER.

4) Add food when the chime signals that the oven has

reached preheat temperature.

5) If the temperature probe is used, follow temperature probe feature directions on pages 26–27.

7) Remove food. Always use dry pot holders when removing hot pans from the oven.

8) Touch oven OFF to end this mode.

(205°C),

BAKE STONE ACCESSORY

The bake stone accessory is available through your authorized Wolf dealer. For local dealer information, visit the find a showroom section of our website, wolfappliance.com. Additional use & care information is provided with the bake stone accessory.

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.

IMPORTANT NOTE: Use care in handling the bake stone. It

will chip or break if dropped.

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

Page 24

L Series Oven Operation 24

Dehydration Mode

Dehydration mode allows for slowly drying out food for preservation and other cooking uses. Use the convection mode for dehydration. Wolf accessory dehydration racks (not included with the oven) are required. This mode is suitable for drying a variety of fruits, vegetables, herbs and meat strips.

IMPORTANT NOTE: As a safety feature, the L series oven

will shut off after 12 hours. Dehydration mode overrides the 12-hour shut off.

DEHYDRATION ACCESSORY

Dehydration racks are available through your authorized Wolf dealer. For local dealer information, visit the find a showroom section of our website, wolfappliance.com. Additional instructions are provided with the dehydration rack accessory.

WOLF TIPS FOR SUCCESS

• Do not preheat when using dehydration mode.

• 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

1) Place food in oven on dehydration racks.

2) Place door stop (supplied with dehydration accessory)

in the proper position to keep oven door open. Refer to instructions provided with the accessory kit.

3) Touch and hold CONVECTION for 3 seconds to put the oven into dehydration mode.

4) Oven preset temperature is 135°F

(60°C).Tochangethe

temperature setting, immediately touch another temperature; 110°F

(45°C) to 160°F (70°C) using the

number pads.

5) Touch ENTER or wait 5 seconds and the oven will begin to heat automatically.

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

7) Remove food from racks before completely cool for

easy removal. If sticking occurs, place racks back in the oven to warm slightly for easier removal.

8) Touch oven OFF to end this mode.

DEHYDRATION GUIDE

The following is a list of foods commonly dehydrated. Use dehydration times as a guide for similar foods. Place food on dehydration racks with no overlapping. Oven preset temperature for dehydration is 135°F

(60°C).

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.

• Apples: Slice1/4" (6) thick. Remove seeds and stems.

Dehydrate 6–7 hours.

• Bananas: Slice1/4" (6) thick. Dehydrate 12–13 hours.

• Green Bell Peppers: Wash, seed and stem. Slice

/4" (6) thick or into 1" (25) x2"(51) chunks. Dehydrate

14–15 hours.

• Tomato Slices: Wash, seed and stem. Slice1/4" (6)

thick. Dehydrate 6–7 hours.

• Tomato Chunks: Wash, seed and stem. Cut each

tomato into 16 equal pieces. Dehydrate 12–13 hours.

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L Series Oven Operation 25

wolfappliance.com

Delayed Start Feature

Delayed start feature controls the automatic timing of the oven’s ON and OFF function. Set a mode to start later in the day and shut off when the cooking is complete or set it to shut off at a preset time. Use in combination with any cooking mode except broil, convection broil and bake stone.

WOLF TIPS FOR SUCCESS

• 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

1) Touch desired oven ON.

2) Touch desired cooking mode (except BROIL, CONV

BROIL and BAKE STONE). Change preset temperature if needed.

3) Touch STOP TIME. Use the number pads to set the time of day the oven will shut off. Example: Set 6:00 for the time of day the oven turns off.

4) 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 3

hours.

5) 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 3

/2 hours, turning off at 6:00.

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

7) The oven will shut off after the stop time has been reached.

8) Remove food. Always use dry pot holders when removing hot pans from the oven.

9) Touch oven OFF to clear the display and stop the signal.

• Avoid using foods that will spoil before the cooking

cycle begins. These include eggs, dairy products, cream 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 26

L Series Oven Operation 26

Temperature Probe Feature

The temperature 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 modes.

IMPORTANT NOTE: 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

WOLF TIPS FOR SUCCESS

(40°C).

• 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.

• 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.

INTERNAL TEMPERATURE

The internal temperatures shown in the chart below are USDA recommended carving temperatures.

INTERNAL TEMPERATURE

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

Well Done Breast 170°F (75°C) Well Done Thigh 180°F (80°C) Well Done Stuffing 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 before carving.

• Wash probe by hand; do not soak or clean in the

dishwasher.

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L Series Oven Operation 27

wolfappliance.com

Temperature Probe Feature

SETTING CONTROLS FOR 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 described in tips for success on the previous page.

3) When the oven signals that preheat is completed, use a dry pot holder 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.

4) Touch PROBE. Touch number pads for the carving temperature of the meat. It is recommended that meat be allowed to rest before carving.

5) Touch ENTER. The word ‘Lo’ appears as 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.

6) 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 until you touch CLEAR.

7) To end this feature and turn the oven off, touch oven OFF.

SETTING CONTROLS FOR BREADS

1) Preheat oven to desired oven temperature in bake or

bake stone mode.

2) Place bread on bake stone or in oven in bread pans.

3) Bake 10 minutes at the desired oven temperature.

4) Insert probe sensor into the thickest part of the bread.

5) Using a dry pot holder, 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.

6) Touch PROBE. Touch number pads for the end internal baking temperature, 195°F

(90°C) to 210°F (100°C).

7) Touch ENTER. The word ‘Lo’ appears as 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.

8) 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 until you touch CLEAR.

9) To end this feature and turn the oven off, touch oven OFF.

IMPORTANT NOTE: If the probe connector is not fully

seated into the probe receptacle, you will hear an audible signal, and PROBE SHORTED will show in the display. Refer to the troubleshooting guide on page 37.

Probe and probe sensor cover become very hot. Handle with a dry pot holder.

Page 28

L Series Oven Operation 28

Timed Cook Feature

Timed cook feature allows the oven to shut off automatically when cooking is complete. Use in combination with any cooking mode except broil, convection broil and bake stone.

SETTING CONTROLS

1) Touch oven ON.

2) Touch cooking mode, such as BAKE. Change preset

temperature if needed.

3) Touch COOK TIME. Use the number pads to set the number of hours/minutes the oven is to stay on.

4) Touch ENTER. Oven begins to heat after 5 seconds. Stop time will automatically be added to the display. At the end of cook time, oven turns off.

5) Touch oven OFF or CLEAR to clear the display.

Sabbath Feature

STAR-K CERTIFIED

Sabbath feature allows for baking or keeping food warm while adhering to the “no work” requirements on religious Sabbath days. It provides an unchanging heat source for an uninterrupted extended period of time. Once the oven reaches its desired temperature, it does not change. Use this feature only in the bake and roast modes.

While in Sabbath mode, the oven will stay on indefinitely until manually turned off. Oven temperature may be adjusted, but the display will remain unchanged. Lights stay either on or off, all chimes are tur ned off and heating cycles are not interrupted by opening the door.

For double ovens, ovens can be set independently, though both ovens will be set in Sabbath feature. Each oven can have options individually set such as temperature and lights.

IMPORTANT NOTE: As a safety feature, the L series oven

will shut off after 12 hours. Sabbath feature overrides the 12-hour shut off.

IMPORTANT NOTE: After a power outage, the oven will

not return to the Sabbath feature settings.

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L Series Oven Operation 29

wolfappliance.com

Sabbath Feature

SETTING CONTROLS

1) Touch desired oven ON.

2) Touch oven LIGHT ON, turning on the lights in one or

both ovens (optional).

3) Touch BAKE or ROAST. Oven is preset at 350°F

(175°C).

To change oven temperature, immediately enter another temperature using number pads.

4) Touch ENTER. If preferred, repeat the above steps with other oven.

5) Touch and hold ENTER for 5 seconds to set Sabbath feature.

6) Oven chimes twice and ‘SABBATH’ appears in the control panel display. To change oven temperature while in Sabbath feature, touch TEMPERATURE, the number pads for desired oven temperature and touch ENTER. The oven will randomly change oven temperature.

7) Touch oven OFF to end this feature. Oven remains on until this feature is cancelled.

EXAMPLE: To set Sabbath feature in a double oven with

upper oven in roast mode set at 240°F oven in bake mode set at 200°F

(115°C) and lower

(95°C).

SETTING CONTROLS FOR TIMED COOK

1) Add food to the oven.

2) Touch desired oven ON.

3) Touch BAKE or ROAST. Oven is preset at 350°F

(175°C).

To change oven temperature, immediately enter another temperature using number pads.

4) 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 3

hours.

5) Touch STOP TIME. Use the number pads to set the time of day the oven will shut off.

6) Touch oven LIGHT ON or OFF as desired.

7) For double ovens, repeat steps 1–6 with other oven.

Touch and hold ENTER for 5 seconds to set Sabbath feature. ‘SABBATH’ appears in the control panel display(s).

8) When cooking time is finished, remove food. Ovens cannot be reset until the Sabbath feature is manually ended.

9) After the Sabbath or holiday is over, touch oven OFF to end this feature.

• To set upper oven: Touch upper oven ON. Touch

ROAST. Enter 2-4-0 using the number pads. Touch ENTER.

• To set lower oven or a single oven: Touch lower oven

ON. Touch BAKE. Enter 2-0-0 using the number pads. Touch ENTER.

• Touch and hold ENTER for 5 seconds to enter Sabbath

feature.

• Touch desired oven OFF to end this feature. Oven(s)

remain on until the feature is cancelled.

Page 30

L Series Oven Operation 30

Self-Clean Feature

With the self-clean feature, the oven is heated in graduated steps to a high preset temperature. During this process, food soil is burned off, leaving some white ash residue. For safety, the oven door automatically locks during self-clean and unlocks when the oven has cooled to below 300°F before completion, the door will remain locked until the oven has cooled sufficiently. Oven lights are deactivated during self-clean.

Set in combination with delayed start feature, the selfclean feature can be programmed to start at a later time. Refer to delayed start feature on page 25.

IMPORTANT NOTE: For a double oven, the self-clean

feature may be used in only one oven at a time and the other oven cannot be used for cooking.

IMPORTANT NOTE: Before using the self-clean feature,

remove all oven racks and rack guides. They will discolor if left in the oven during self-clean. Refer to oven racks on page 12.

IMPORTANT NOTE: Never use oven cleaners. They are not

necessary with the self-clean feature.

(150°C). If you stop the self-clean cycle

You may hear a popping or crackling sound during the self-clean cycle. These sounds are normal and are caused by the expansion and contraction of metal surfaces as they heat up and cool down. It is also normal to see a brief flame-up, depending on the amount and content of the soil.

IMPORTANT NOTE: A small amount of smoke and odor

may be noticed during the first self-clean cycle, as residual oil and grease used during the manufacturing process is burned off.

Do not use 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.

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

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L Series Oven Operation 31

wolfappliance.com

Self-Clean Feature

WOLF TIPS FOR SUCCESS

• Before using the self-clean feature, remove the oven

racks and rack guides. They will discolor if left in the oven during self-clean.

• Remove broiler pan and any other utensil stored inside

the oven.

• Remove any food particles and grease from spillovers

before starting self-clean.

• Food with high sugar or acid content, such as fruit

juice, milk and tomatoes, may cause a permanent dull spot. Wipe up immediately or remove with a razor blade scraper before using the self-clean feature.

• Use the self-clean feature as often as necessary.

Do not wait until heavy soil accumulates.

• After the self-clean cycle is complete and the oven has

cooled, use a damp sponge or paper towel to wipe up any ash.

SETTING CONTROLS

1) Remove all oven racks and rack guides before using

the self-clean feature. Touch oven ON.

2) Touch SELF CLEAN. The control panel will automatically scroll the following message: Remove all oven racks and rack guides. Press ENTER to continue.

3) Press ENTER to start the default clean for a total time of 4 hours—cleaning for 3 hours and cool down for 1 hour.

4) The cleaning time can be adjusted to any amount of time between 3 and 4 hours. Press COOK TIME, then enter the cleaning time. For best results, the cleaning time should be set at 4 hours.

5) Enter the desired stop time and press ENTER. The oven will automatically start and stop based on the desired cleaning time and stop time.

6) Touch desired oven OFF to clear the display when oven is finished cleaning.

During self-clean, exterior surfaces may get hotter than usual. Children should be kept away.

Page 32

L Series Oven Care 32

Oven Light Bulb Replacement

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

IMPORTANT NOTE: Allow the oven to cool sufficiently

before replacing the light bulb.

The oven uses a 20-watt halogen light bulb. Oven rack guides must be removed to access the light bulb. Refer to page 12.

To remove the light cover, place a hot pad against the oven wall, press a screwdriver against the hot pad and under the edge of the light cover. Gently pry the edge of the light cover up and away from the wall. Be careful not to scratch the porcelain oven interior. Use a paper towel to handle the light bulb and remove it from the socket.

Avoid direct contact with the replacement bulb. Handle with a paper towel to keep oil from fingers off the bulb, or the bulb will burn out at first use. To replace the light bulb, insert the 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.

Bakeware Selection

For best results, we recommend medium- to heavy-weight bakeware. Use the following guidelines when selecting bakeware:

• A 14" (356) x 16" (406) baking sheet is an optimum size

for the ovens. Allow at least 1" 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.

(25) between edge of

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

LIGHT BULB

LIGHT COVER

Light bulb replacement.

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L Series Oven Care 33

wolfappliance.com

Care Recommendations

Oven exterior, handle and trim (stainless steel).

• Do not use abrasive cleaners; they will permanently

scratch the surface.

• Exterior cleaning: Use a soft, nonabrasive stainless

steel cleaner like Signature polish and apply with a soft, lint-free cloth. To bring out the natural luster, lightly wipe the surface with a water-dampened microfiber 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. Signature polish is available from Signature Limited Laboratory, P.O. Box 13436, Dayton, Ohio 45413, 877-376-5474.

Oven cavity and door interior (porcelain enamel).

• Never wipe a warm 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 feature can be used.

Oven door window (heat-tempered glass).

• When the window is cool, use a razor blade to gently

lift baked-on foods with a multi-surface spray cleaner.

Oven racks and rack guides (nickel-plated steel).

• Before using the self-clean feature, remove oven racks

and rack guides. They will discolor if left in the oven during self-clean. Clean with steel wool soap pad and hot water. Rinse and dry.

Oven gasket (fiberglass netting and wire).

• Do not hand clean, rub, puncture or remove the oven

gasket; this may compromise the tight door seal.

Broiler pan (porcelain enamel).

• Top: While slightly warm, place in the sink and lay dish

towels on top. Pour very hot water on the towels and allow steam to soften cooked-on residue. Clean with hot water and a mild detergent. Rinse and dry.

• Bottom: Pour grease into a disposable can. When cool,

wash in hot water and a mild detergent. Rinse and dry.

Bake stone (ceramic).

• 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 on page 23.

Control panel (polycarbonate plastic).

• Do not use abrasive cleaners, steel-wool pads, gritty

washcloths or some paper towels. Damage may occur.

• Use glass cleaners or all-purpose cleaners (without oil)

with soft cloth or sponge. Apply cleaner to soft cloth or sponge, not directly to the panel.

Oven light cover (heat-tempered glass).

• When the oven is cool, follow instructions on page 32

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.

Page 34

Wolf Cooking Guide 34

Cooking Guide

BAKED GOODS

FOOD COOKING MODE OVEN TEMPERATURE RACK POSITION COOKING TIME

BREAD

iscuits* Bake 450°F

(multiple trays) Convection 425°F

Cinnamon rolls Bake 350°F

multiple trays) Convection 325°F

(

Rolls Bake 350°F

(multiple trays) Convection 325°F

Yeast bread** Convection 325°F Yeast loaf** Bake Stone 400°F Cornbread Convection 375°F

(230°C) 4 (220°C) 2 and 5 or 2, 4 and 6 8–10 min

175°C)

(

165°C)

( (175°C) 4 20–25 min (165°C) 2 and 5 15–20 min

165°C)

( (205°C) 1 10–15 min (190°C) 4 20–25 min

4 20–25 min

and 5 20–25 min

4 25–30 min

Quick breads (single or multiple) Convection 325°F (165°C) 3 or 2 and 5 40–45 min

CAKES

Angel food Bake 350°F Bundt Convection 325°F Mixes Bake 350°F

(multiple) Convection 325°F

Cupcakes Bake 350°F

175°C)

( (165°C) 4 40–45 min (175°C) 4 30–40 min (165°C) 2 and 5 25–30 min (175°C) 4 20–25 min

2 37–45 min

(multiple trays) Convection 325°F (165°C) 2 and 5 18–23 min

8–10 min

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

(multiple trays) Convection 325°F

Sugar Bake 350°F

(multiple trays) Convection 325°F

Chocolate chip Bake 375°F

(165°C) 2 and 5 15–20 min (175°C) 4 8–12 min (165°C) 2 and 5 or 2, 4 and 6 8–12 min (190°C) 4 8–12 min

(multiple trays) Convection 350°F (175°C) 2 and 5 or 2, 4 and 6 8–9 min

MUFFINS

Muffins Bake 400°F (205°C) 4 15–20 min

(single tray) Convection 375°F

(190°C) 4 10–15 min

(multiple trays) Convection 375°F (190°C) 2 and 5 10–15 min

PIES

Filled Conv Bake 375°F Frozen Conv Bake 375°F Lemon meringue Broil Low (3) 4 2 Pumpkin Conv Bake 425°F

(190°C) 4 40–45 min (190°C) 4 50–55 min

(220°C) / 325°F (165°C) 4 15min/1hr

/2 min

Pastry crust Conv Bake 425°F (220°C) 4 10–12 min

OTHER

Popovers (single tray) Bake 450°F

(multiple trays) Convection 450°F

Puff pastry Bake 400°F

(single or multiple) Convection 375°F

Cream puffs Convection 400°F

(230°C) / 350°F (175°C) 415min/20min (230°C) / 350°F (175°C) 2and5 15min/20min

(205°C) 4 10–12 min (190°C) 4 or 2, 4 and 6 10–12 min (205°C) 4 or 2, 4 and 6 30–35 min

Custard and Pudding Bake 350°F (175°C) 4 35–40 min

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

directions should take precedence.

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Wolf Cooking Guide 35

wolfappliance.com

Cooking Guide

MEATS

FOOD COOKING MODE OVEN TEMP RACK COOKING TIME INTERNAL TEMP

BEEF

huck roast, 2–4 lbs

(.9–1.8 kg) C

Ground, patties Broil High (1) 6 10–12 min Med 150°F (65°C) Rib roast, 4–6 lbs (

irloin rump roast, 4–6 lbs

1.8–2.7 kg)

(

Sirloin tip roast, 3–5 lbs (1.3–2.3 kg) Conv Roast 325°F (165°C) 3 30–35 min/lb Rare 140°F (60°C) Steaks, 11/2" (38) thick Conv Broil High (1) 5 20–25 min Rare 140°F (60°C) Steaks, 1" (

25)

thick Broil High (1) 5 12–15 min Rare 140°F (

Tenderloin, 2–3 lbs (.9–1.3 kg) Conv Roast 325°F (165°C) 3 20–25 min/lb Rare 140°F (60°C)

POULTRY

Chicken, bone-in breasts Conv Broil Med (2) 5 20–25 min Well 170°F Chicken, boneless breasts Broil Med (2) 6 10–15 min Well 170°F ( Chicken, quarters Conv Broil Med (2) 5 30–35 min 180°F ( Chicken, thighs Conv Broil Med (2) 5 20–25 min Well 180°F Chicken, whole Conv Roast 325°F (165°C) 3 18–20 min/lb 180°F (80°C) in thigh Turkey breast, whole Conv Roast 300°F Turkey, pieces Conv Broil Med (2) 4 40–45 min 180°F Turkey, whole Conv Roast 325°F Cornish game hens Conv Roast 325°F Cornish game hens Roast 350°F Duck, 5–7 lbs

(2.3–3.2 kg) Conv Roast 325°F (165°C) 3 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 18–20 min/lb 180°F (80°C) in thigh

onv Roast 325°F

Conv Roast 325°F (

onv Roast 325°F

(165°C) 3

165°C)

(

(150°C) 2 12–15 min/lb 170°F (75°C) in breast

(165°C) 1 11–14 min/lb 180°F (80°C) in thigh (165°C) 3 28–33 min 180°F (80°C) in thigh (175°C) 3 28–33 min 180°F (80°C) in thigh

3 25–30 min/lb Rare 140°F ( 3

20–25 min/lb Med 160°F

30–35 min/lb Rare 140°F

80°C)

(80°C) in thigh

(70°C)

60°C)

(

60°C)

(75°C)

75°C)

in thigh

(80°C)

PORK

Chops, 1" (25) thick Broil Med (2) 6 10–15 min Med 160°F (70°C) Loin, 3–4 lbs (1.3–1.8 kg) Conv Roast 325°F (165°C) 3 18–22 min/lb Med 160°F (70°C) Steak, 1" (25) thick Broil Med (2) 5 25–30 min Med 160°F (70°C) Ham,1/2" (13) thick Broil High (1) 6 6–8 min 140°F (60°C) Ham, 1" (25) thick Broil High (1) 6 10–12 min 140°F (60°C)

LAMB

Chops,3/4" (19) thick Broil High (1) 5 8–10 min Med Rare 145°F (65°C) Chops,3/4" (19) thick Broil High (1) 5 11–12 min Med 160°F (70°C) Leg, 4–6 lbs (1.8–2.7 kg) Conv Roast 325°F (165°C) 3 20–25 min/lb Med Rare 145°F (65°C) Crown rack Conv Roast 325°F (165°C) 1 15–18 min/lb Med Rare 145°F (65°C)

OTHER

Veal roast, 2–3 lbs (.9–1.4 kg) Conv Roast 300°F (150°C) 3 30–35 min/lb Med Rare 140°F (60°C) Meat loaf Conv Roast 325°F (165°C) 3 50–60 min 160°F (70°C) Sausage Broil Med (2) 5 8–10 min Med 160°F (70°C)

*Min/lb indicates specified cook time per pound or .45 kg. Probe cannot be used in broil or convection broil modes, use a meat thermometer

to check internal temperature. This chart is a guide; recipe or package directions should take precedence.

Page 36

Wolf Cooking Guide 36

Cooking Guide

ENTREES AND MISC

FOOD COOKING MODE OVEN TEMPERATURE RACK POSITION COOKING TIME

ENTREES

alzone Bake Stone 400°F

C Quiche Bake (convection not advised) 375°F Soufflé Bake 375°F (

(205°C) 1 (190°C) 4 40–50 min

190°C)

4 35–40 min

PIZZA

Frozen Bake Stone 400°F

(205°C) 1 8–14 min

Homemade Bake Stone 450°F (230°C) 1 10–13 min

SEAFOOD

Fillet,1/2" (13) thick Broil Med (2) 6 5–7 min Fillet, 1"

(25) thick Conv Broil Med (2) 6 12–17 min

Red snapper Broil Med (2) 6 5–7 min Salmon,

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

Swordfish, 11/2" (38) thick Broil Med (2) 6 10–12 min

9–10 min

VEGETABLES

Potatoes Bake 400°F (205°C) 3 45–60 min Sweet potatoes Bake 400°F Winter squash Convection 350°F

(205°C) 3 40–50 min (175°C) 3 40–45 min

Winter squash Bake 375°F (190°C) 3 50–55 min

OTHER

Baked Alaska Broil Low (3) 4 5–7 min French bread pizza Broil Med (2) 5 2–3 min Garlic bread, 1"

(25) thick Broil or Conv Broil Med (2) 5 3–3

/2 min

Toast,1/2" (13) thick Broil Med (2) 6 2 min

Probe cannot be used in broil or convection broil modes, use a meat thermometer to check internal temperature. This chart is a guide; recipe

or package directions should take precedence.

Page 37

Troubleshooting Guide 37

wolfappliance.com

Troubleshooting

If your Wolf L series oven is not operating properly, use the following troubleshooting guide before calling Wolf factory certified service. This guide will save you time and trouble and may help you avoid the expense of a service call.

Oven door not closing properly.

• Oven racks or rack guides not installed properly.

Exterior browning is uneven.

• Pan is too large for good heat circulation or too many

pans on a rack.

• Rack covered with aluminum foil, trapping heat below.

Oven temperature is too hot.

• Food cooked in glass, glass ceramic, or dark metal

which holds more heat than shiny pans.

• Oven temperature setting is too high or baking pan too

large for recipe.

• Change rack level or cooking mode.

Excessive smoke when broiling.

• Pan other than two-piece broiler pan is being used.

• Failure to trim off extra fat.

• Lower rack level or shorten time.

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

• Warm air exhaust is a normal function and is necessary

to maintain and cool down oven temperatures. It turns off automatically when oven cools sufficiently.

PROBE SHORTED flashes when using probe feature.

• Touch oven OFF. Push probe into probe receptacle

completely until it snaps into place. Reset oven temperature and probe temperature.

Oven temperature is not hot enough.

• Oven is 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 recipe.

Page 38

Service Information 38

Service Information

When requesting information, literature, replacement parts or service, always refer to the model and serial numbers of your Wolf L series oven. This information is found on the product rating plate located below the control panel. The oven door must be open to view the rating plate. For location of the rating plate, refer to the illustration for your specific model on pages 6–8. Record the rating plate information below for future reference.

Model Number:

Serial Number:

Installation Date:

Wolf Factory Certified Service:

Phone:

Authorized Wolf Dealer:

Phone:

BEFORE CALLING FOR SERVICE

Before calling Wolf factory certified service, refer to the troubleshooting guide on page 37.

PRODUCT REGISTRATION

Register your new Wolf product today so that we may ensure your satisfaction. You may register by one of the following options:

1) Mail in the completed Wolf product registration card.

2) Register online at wolfappliance.com.

3) Register by phone by calling Wolf customer care at 800-222-7820.

The model and serial numbers of your unit 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 in this guide are the copyright property of Wolf Appliance, Inc. Neither this guide 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, Inc. ©Wolf Appliance, Inc. all rights reserved.

Wolf, Wolf & Design, Wolf Gourmet, W & Design and the color red as applied to knobs are registered trademarks and service marks of Wolf Appliance, Inc. Sub-Zero, Sub-Zero & Design, Dual Refrigeration, Constant Care and The Living Kitchen are registered trademarks and service marks of Sub-Zero, Inc. (collectively,the “Company Marks.”) All other trademarks or registered trademarks are property of their respective owners in the United States and other countries.

Page 39

Wolf Appliance Products Limited Warranty

FOR RESIDENTIAL USE ONLY

FULL TWO YEAR WARRANTY*

For two years from the date of original installation, your Wolf Appliance product warranty covers all parts and labor to repair or replace, under normal residential use, any part of the product that proves to be defective in materials or workmanship. All service provided by Wolf Appliance under the above warranty must be performed by Wolf factory certified service, unless otherwise specified by Wolf Appliance, Inc. Service will be provided during normal business hours.

LIMITED FIVE YEAR WARRANTY

For five years from the date of original installation, Wolf Appliance will repair or replace the following parts that prove to be defective in materials or workmanship: gas burners (excluding appearance), electric heating elements, blower motors (ventilation hoods), electronic control boards, magnetron tubes and induction generators. The part(s) will be repaired or replaced, free of charge, with the owner paying for all other costs including labor. All service provided by Wolf Appliance under the above warranty must be performed by Wolf factory certified service, unless otherwise specified by Wolf Appliance, Inc. Service will be provided during normal business hours.

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, INC. WILL PROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION OF LAW. WOLF APPLIANCE, INC. 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 STATUTORY.

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.

To receive parts and/ or service and the name of Wolf factory certified service nearest you, contact Wolf Appliance, Inc., P. O. Box 44848, Madison, WI 53744; check the contact & support section of our website, wolfappliance.com or call 800-222-7820.

*Stainless steel doors, panels, handles, product frames and interior surfaces are covered by a limited 60-day parts and labor warranty for cosmetic defects.

*Replacement filters for ventilation hood recirculating kits are not covered by the product warranty.

Page 40

WOLF APPLIANCE, INC. P. O. BOX 44848 MADISON, WI 53744 WOLFAPPLIANCE.COM 800.222.7820

816986 REV-B 2/2012