USE & CARE GUIDE
Bake Stone Accessory
Contents
Important Note
Wolf Bake Stone Accessory . . . . . . . . . . . . . . . . . . . . . 3
Safety Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Bake Stone Use & Care . . . . . . . . . . . . . . . . . . . . . . . . . 6
Bake Stone Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Wolf Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
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.
o ensure the safe and efficient use of Wolf equipment,
T
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.
Wolf Bake Stone Accessory 3
wolfappliance.com
Thank You
our purchase of a Wolf built-in oven or dual fuel range
Y
attests to the importance you place upon the quality
and performance of your cooking equipment. This bake
stone accessory will allow you to expand your cooking
capabilities.
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 bake stone accessory. The bake stone recipes
on pages 10–14 will help you get started.
Your Wolf Appliance product 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: P
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.
erformance may be compromised if
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 bake stone accessory 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 a Wolf
authorized service center.
•
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.
•
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 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.
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 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 store combustible, flammable or explosive
materials in the oven or adjacent cabinets.
Do not use abrasive or caustic cleaners or deter-
•
gents 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. The interior of the oven
becomes hot enough to cause burns. 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 items of interest to children above the
oven, as they could climb on the appliance to reach
items and be injured.
Bake Stone Use & Care 6
BAKE STONE
POSITION 1
Bake Stone
specially designed rack and bake stone are used for
A
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.
BAKE STONE CARE
Remove excess food from the bake stone using a scraper.
Brush off any crumbs. Allow the bake 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.
BAKE STONE PLACEMENT
To prepare the oven for bake stone mode, 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. During preheat, convection
fans and all elements are used to quickly and uniformly
heat the oven.
IMPORTANT NOTE: Use care in handling the bake stone.
It will chip or break if dropped.
Stubborn stains may occur on the bake stone. These will
not impair the flavor of the food being cooked.
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.
TEMPERATURE PROBE CARE
To clean, wash the temperature probe by hand. Do not
soak or clean in the dishwasher.
Bake stone placement.
Bake Stone Use & Care 7
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Bake Stone Mode
SETTING CONTROLS FOR BUILT-IN OVEN
1) After placing bake stone rack and bake stone, touch
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 (205°C),
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. For best results, allow
oven to preheat for one hour.
5) If the temperature probe is used, follow temperature
probe feature directions on page 8. The display alternates between the probe temperature and the oven
temperature. Oven temperatures below 150°F (65°C)
are displayed by the word “Lo”. Probe temperatures
below 100°F (40°C) are displayed by the word “Lo”.
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 food from the oven.
8) Touch oven OFF to end this mode.
9) When the oven and bake stone have cooled completely,
remove the bake stone and rack from the oven.
SETTING CONTROLS FOR DUAL FUEL RANGE
1) After placing bake stone rack and bake stone, turn
oven selector knob bezel counterclockwise to STONE.
2) Touch ENTER on the control panel or turn the oven
selector knob to the left or right to turn on the oven.
Oven temperature is preset at 400°F (205°C). Oven
begins to heat after 5 seconds. To change oven
temperature from 400°F (205°C), immediately turn the
oven selector knob to the right to increase the oven
temperature or to the left to decrease the oven temperature. The display alternates between set temperature
and actual oven temperature. Temperatures below
150°F (65°C) are displayed by the word “Lo”.
3) Add food when the chime signals that the oven has
reached preheat temperature. For best results, allow
oven to preheat for one hour.
4) If the temperature probe is used, follow temperature
probe feature directions on page 8.
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 food from the oven.
7) Turn oven selector knob bezel to OFF to end this mode.
8) When the oven and bake stone have cooled completely,
remove the bake stone and rack from the oven.
Bake Stone Use & Care 8
Temperature Probe Feature
he temperature probe measures doneness by measuring
T
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.
SETTING CONTROLS FOR BUILT-IN OVEN
1) Preheat oven to desired oven temperature in bake
stone mode.
2) Place bread on the bake stone in the oven.
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.
SETTING CONTROLS FOR DUAL FUEL RANGE
1) Preheat oven to desired oven temperature in bake
stone mode.
2) Place bread on the bake stone in the oven.
3) Bake 10 minutes at 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) PROBE will be illuminated on the hidden control panel.
The probe temperature is preset at 160°F (70°C). To
change the desired final probe temperature setting
from 160°F (70°C), immediately turn the oven selector
knob to the right to increase the probe temperature or
to the left to decrease the probe temperature. Breads
are baked to an internal temperature of 195°F (90°C)
to 210°F.
7) Touch ENTER on the hidden control panel or after two
seconds the oven will turn on by default. Once the
probe set point has been programmed, the oven knob
display will alternate between the oven set point and
actual probe temperature. To alternate between the
probe set point and actual probe temperature, press
PROBE. The word “Lo” will appear until the internal
temperature reaches 70°F (20°C). Then the display
alternates between the probe set point and the actual
probe temperature.
8) When the desired internal temperature has been
reached, the oven will chime. Remove probe and food.
9) Turn oven selector knob bezel to OFF to end this
feature.
Probe and probe sensor cover become very hot.
Handle with a dry pot holder.
Bake Stone Use & Care 9
wolfappliance.com
Using the Bake Stone
WOLF TIPS FOR SUCCESS
• Always preheat for bake stone mode after positioning
the oven rack and bake stone. Allow approximately 35
minutes to reach the oven set temperature. For best
results, preheat oven for one hour before adding food.
• 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.
• The pizza peel is used to remove foods easily from the
oven. Simply slide the peel under the food on the bake
stone and lift out of the oven.
• 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.
• When baking bread loaves, bake the loaves 10 minutes
first, then insert the temperature probe and set for
195°F (90°C) to 210°F (100°C).
• After the initial baking time of 10 minutes, the oven
temperature can be reduced to control outside
browning of the bread.
• Humidity affects moisture of the bread dough. On a
humid day, add more flour, a tablespoon at a time, until
the desired dough texture is acquired. On a dry day,
add more water, a tablespoon at a time, until the dough
becomes softer.
• Food processor bowls needed for the recipes on the
following pages should hold 12 to 14 cups (2.8 to
3.3 L). This will allow for two 1
bread to be mixed at one time. Smaller processor
bowls would require cutting the ingredients in half,
except the dry yeast.
• Allow the food processor to knead the dough. This
usually takes 30 to 45 seconds after dough becomes
a ball inside the food processor bowl.
• The dough blade can be substituted for the metal
cutting blade. Follow manufacturer’s directions for your
specific food processor.
1
/2 lb (.7 L) loaves of
• The exterior of yeast breads can be made more crusty
by using a spray bottle to spray the oven interior with
water before and during baking.
• Bake stone and rack should be removed after baking
and not used with any other cooking mode.
• Keep the oven door closed until the oven has cooled
completely to protect electronic components from
heat.
Bake Stone Recipes 10
Cinnamon Chip Bagels
akes 6 bagels
M
1
3
/2 cups (.8 L) flour
1 Tbsp. (15 ml) sugar
2 tsp. (10 ml) salt
1 tsp. (5 ml) active dry yeast
1
1
/4 cups (.3 L) water, 105°–115°F (40°–45°C)
1
/3 cup (.1 L) cinnamon chips
FOOD PROCESSOR METHOD
Place flour, sugar, salt and yeast in food processor bowl
with metal blade. Process 5 seconds. With machine
running, slowly pour water through feed tube until dough
forms. Process 30 seconds.* Turn dough out onto a lightly
floured surface and knead in chips. Place in 2-gallon
(8.8 L) plastic bag, pressing out excess air. Let rise for 2
hours or until doubled in bulk. Punch dough down and let
rest, covered, on lightly floured surface 10 minutes. Cut
into 6 even pieces. Roll each ball into smooth ball. Poke a
1" (25) hole in the middle of each ball and pull into a bagel
shape.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 11/2 cups (.4 L) flour, sugar,
salt and undissolved yeast. Heat water to 120°F–130°F
(50°C–55°C). Gradually pour into dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add
3
/4 cup (.2 L) flour. Continue
beating 2 minutes more. Stir in enough additional flour to
make a soft dough. Turn out onto lightly floured board and
knead until smooth and elastic, about 4 to 6 minutes.
Knead in chips. Continue following the directions for rising
and baking.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
RISING AND BAKING
Let rise, covered, for 30 minutes. Bring large pot of water
to a boil. Preheat Wolf oven in bake stone mode to 400°F
(205°C). Drop bagels one at a time into boiling water. Boil
1 minute on each side. Remove with a slotted spoon and
place on a wire rack to drain. Place bagels on floured
pizza peel. Spray inside of oven with water to create
steam. Place bagels in oven. Bake 5 minutes; then spray
again. Bake 5 minutes more. Remove, spray tops with a
little water for shinier crust. Cool.
Bake Stone Recipes 11
wolfappliance.com
French Rye Bread
akes 2 loaves
M
3 cups (.7 L) flour
1
/2 cup (.1 L) rye flour
2 tsp. (10 ml) salt
1 tsp. (5 ml) active dry yeast
1
1
/2 cups (.4 L) water, 105°F–115°F (40°–45°C)
FOOD PROCESSOR METHOD
Place flours, salt and yeast in food processor bowl with
metal blade. Process for 5 seconds. With machine
running, slowly pour water through feed tube until dough
forms. Process 30 seconds.*
RISING AND BAKING
Place dough in 2-gallon (8.8 L) plastic bag, pressing out
excess air. Let rise for 2 to 3 hours. Punch dough down
and place on lightly floured countertop. Shape into 2 long
loaves. Cover with a towel. Let rise 1 to 2 hours more.
Preheat Wolf oven in bake stone mode to 425°F (220°C).
Sprinkle flour on top of loaves. Slash tops several times.
Spray inside of oven with water to create steam. Bake
loaves 5 minutes; then spray again. Insert temperature
probe into center of one bread. Set temperature probe to
200°F (95°C). Remove from oven when internal temperature has been reached.
TRADITIONAL DOUGH METHOD
Italian Focaccia
akes 4 to 6 servings
M
5 cups (1.2 L) flour
2 tsp. (10 ml) salt
1 Tbsp. (15 ml) Italian seasoning
1 pkg. active dry yeast
1 cup (.2 L) warm water, 110°F–120°F (45°C–50°C)
1 cup (.2 L) milk
1
4
/2 Tbsp. (67 ml) olive oil
1 tsp. (5 ml) coarse salt, optional
TRADITIONAL DOUGH METHOD
Combine flour, 2 teaspoons (10 ml) salt, seasoning and
undissolved yeast in mixing bowl. Combine water, milk
and 3 tablespoons (44 ml) oil in small bowl and stir into
flour mixture until evenly moistened. Beat vigorously for
1 minute.* Cover bowl and let rise until doubled in bulk,
about 1 hour.
RISING AND BAKING
On well-floured baking sheet, press dough into 11" x 17"
(279 x 432) rectangle. Make dimples in surface at 2" (51)
intervals with fingertips. Drizzle with remaining 1
spoons (22 ml) oil. Sprinkle with coarse salt, if desired. Let
rise until doubled in bulk, about 1 hour. About 30 minutes
before baking, turn Wolf oven in bake stone mode to
400°F (205°C). Slide dough from baking sheet onto baking
stone. Bake 15 minutes or until golden brown.
1
/2 table-
In large bowl thoroughly mix 11/2 cups (.4 L) flour, rye flour,
salt and undissolved yeast. Heat water to 120°F–130°F
(50°C–55°C). Gradually pour into dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add
3
/4 cup (.2 L) flour. Continue
beating 2 minutes more. Stir in enough additional flour to
make a soft dough. Turn out onto lightly floured board and
knead until smooth and elastic, about 8 to 10 minutes.
Continue following the directions for rising and baking.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
Bake Stone Recipes 12
Fresh Homemade Pizza
PIZZA DOUGH
Dough for one 15" (381) crust
(frozen pizza dough can be substituted)
1
/2 cups (.4 L) flour
1
1 pkg. active dry yeast
1 tsp. (5 ml) sugar
3
/4 tsp. (4 ml) salt
1
/2 cup (.1 L) + 2 Tbsp. (30 ml) water,
105°F–115°F (40°C–45°C)
2 tsp. (10 ml) oil
Cornmeal
FOOD PROCESSOR METHOD
Place flour, yeast, sugar and salt in food processor bowl
with steel blade. Process 5 seconds. With machine
running, slowly pour water and oil through feed tube until
dough forms. Process 30 seconds.* Process 45 seconds
more to knead dough. Preheat Wolf oven in bake stone
mode to 400°F (205°C). Prepare pizza dough and roll into
12" (305) circle on cornmeal-dusted surface. Place on
pizza peel. Spread top with sauce, cheeses and favorite
toppings. When oven has preheated, slide pizza onto bake
stone. Bake 6 to 10 minutes, until golden brown.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
Pita Bread
akes 8 pitas
M
1
3
/2 cups (.8 L) bread or all-purpose flour
2 tsp. (10 ml) salt
1
1
/2 tsp. (7 ml) active dry yeast
1 cup (.2 L) water, 105°F–115°F (40°C–45°C)
1 Tbsp. (15 ml) olive oil
FOOD PROCESSOR METHOD
Place flour, salt and yeast in food processor bowl with
steel blade. Process 5 seconds. With machine running,
slowly pour water and oil through feed tube until dough
forms. Process 30 seconds.* Process 45 seconds more to
knead dough.
RISING AND BAKING
Place dough in 2-gallon (8.8 L) plastic bag, pressing out
excess air. Let rise for several hours or until doubled in
bulk. Punch down dough. Divide into 8 pieces. Lightly
coat each piece in flour and cover. Flatten each piece into
a disk on a lightly floured surface. Roll into 6" to 8"
(152–203) circles. Lightly flour circles. Cover. Preheat Wolf
oven in bake stone mode to 500°F (260°C). Place as many
circles as will fit on bake stone using lightly floured pizza
peel. Bake 2 to 3 minutes or until puffed and golden
brown. Cool on wire rack.
TRADITIONAL DOUGH METHOD
CHEESE PIZZA
1
/2 cup (.1 L) pizza sauce
1 Tbsp. (15 ml) grated Parmesan cheese
2 cups (.5 L) shredded Mozzarella cheese
BARBEQUE CHICKEN PIZZA
2 chicken breasts, cooked and cubed
1
/3 cup (.1 L) barbeque sauce
1
/4 cup (.1 L) chopped red onion
1 cup (.2 L) shredded Cheddar cheese
1 cup (.2 L) Mozzarella cheese
In large bowl thoroughly mix 11/2 cups (.4 L) flour, salt and
undissolved yeast. Gradually pour water and oil into dry
ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add
3
/4 cup
(.2 L) flour. Continue beating 2 minutes more. Stir in
enough additional flour to make a soft dough. Turn out
onto lightly floured board and knead until smooth and
elastic, about 8 to 10 minutes. Continue following the
directions for rising and baking.
HINT: For best results, allow oven to heat 5 minutes
between batches.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
Bake Stone Recipes 13
wolfappliance.com
Sourdough Bread
akes 2 loaves
M
1
1
/4 cups (.3 L) sourdough starter
1
3
/2 cups (.8 L) flour
2 tsp. (10 ml) salt
1
/4 tsp. (1 ml) active dry yeast
1
1
/3 cups (.3 L) water, 105°F–115°F (40°C–45°C)
FOOD PROCESSOR METHOD
Place starter, flour, salt and undissolved yeast in food
processor bowl with metal blade. With machine running,
slowly pour water through feed tube until dough forms.
Process 30 seconds.*
RISING AND BAKING
Place dough in 2-gallon (8.8 L) plastic bag, pressing out
excess air. Let rise for 2 to 3 hours, until doubled in bulk.
Punch dough down and place on lightly floured countertop. Shape into 2 balls or long loaves and sprinkle with
flour. Cover with a towel. Let rise 1 to 2 hours more.
About 30 minutes before baking, turn Wolf oven in bake
stone mode to 400°F (205°C). Slash the top of the loaf
with a sharp knife. Slide bread on bake stone. Spray
inside of oven with water 2 or 3 times during the first
10 minutes. After 10 minutes, reduce the temperature to
350°F (175°C). Insert temperature probe into center of
bread. Set temperature probe to 210°F (100°C). Remove
from oven when internal temperature has been reached.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix starter, 11/2 cups (.4 L) flour,
salt and undissolved yeast. Heat water to 120°F–130°F
(50°C–55°C). Gradually pour into dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add
3
/4 cup (.2 L) flour. Continue
beating 2 minutes more. Stir in enough additional flour to
make a soft dough. Turn out onto lightly floured board and
knead until smooth and elastic, about 8 to 10 minutes.
Continue following the directions for rising and baking.
SOURDOUGH STARTER
Mix together 11/2 cups (.4 L) flour,1/8 teaspoon (.8 ml)
yeast and 1 cup (.2 L) warm water. Stir, cover and let stand
at room temperature for 1 to 2 days. Stir down. Measure
the starter for the above recipe. Store remaining sourdough starter in refrigerator. Once a month mix in 1 cup
(.2 L) water and 1 cup (.2 L) flour.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
Bake Stone Recipes 14
Asiago Bread
akes 1 loaf
M
1
3
/2 cups (.8 L) flour
2 tsp. (10 ml) dried rosemary leaves
1 tsp. (5 ml) salt
1 pkg. active dry yeast
1 tsp. (5 ml) sugar
1
1
/4 cups (.3 L) water, 105°F–115°F (40°C–45°C)
2 Tbsp. (30 ml) oil
1
1
/4 cups (.3 L) diced Asiago cheese, divided
FOOD PROCESSOR METHOD
Place flour, rosemary, salt, undissolved yeast and sugar in
food processor bowl with metal blade. Process 5 seconds.
With machine running, slowly pour water through feed
tube until dough forms. Process 30 seconds.* Process 45
seconds more to knead dough.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix undissolved yeast, sugar,
1
1
/2 cups (.4 L) flour, rosemary and salt. Gradually pour
water into dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add
3
/4 cup (.2 L) flour. Continue beating 2 minutes more. Stir
in enough additional flour to make a soft dough. Turn out
onto lightly floured board and knead until smooth and
elastic, about 8 to 10 minutes. Continue following the
directions for rising and baking.
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,
mixing well after each addition. If dough is too dry, add water,
1 tablespoon (15 ml) at a time, mixing well after each addition.
RISING AND BAKING
Knead in 1 cup (.2 L) cheese on lightly floured surface.
Place dough in 2-gallon (8.8 L) plastic bag, pressing out
excess air. Let rest for several hours or until doubled in
bulk. Shape dough into 12" (305) long football shape on
pizza peel. Coat loaf generously with flour. Cover loosely
and let rise in warm place 45 to 60 minutes or until almost
doubled in bulk.
About 30 minutes before baking, turn Wolf oven in bake
stone mode to 400°F (205°C). Spray loaf with cool water;
sprinkle with more flour. Cut
wise down center of loaf with sharp knife. Sprinkle
1
/2" (13) deep slash length-
1
/4 cup
(.1 L) cheese into slash. Slide loaf onto bake stone. Bake
10 minutes. Insert temperature probe into center of bread,
but not in the cheese. Set temperature probe to 200°F
(95°C). Remove from oven when internal temperature has
been reached. Cool on wire rack.
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.
Wolf Appliance Products Limited Warranty
R
ESIDENTIAL 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 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 a Wolf authorized service
center, unless otherwise specified by Wolf Appliance. 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 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. Labor to remove and replace defective parts is not covered. Wolf Appliance recommends
that you use a Wolf authorized service center to perform such service.
LIMITED LIFETIME WARRANTY
For the life of the product, Wolf Appliance will repair or replace any outdoor gas grill body or hood that rusts
through due to defective material or workmanship. Labor to remove and replace defective parts is not covered.
Wolf Appliance recommends that you use a Wolf 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,
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 the Wolf authorized service center 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 800-332-9513.
*Stainless steel doors, panels, handles, product frames and interior surfaces are covered by a limited 60-day
parts and labor warranty for cosmetic defects.
WO LF APPLI ANCE, INC. P. O . BOX 4 4848 MADISON, WI 53 744 WO LFAPPL IANCE .COM 800. 332.9 513
817 466 RE V-A 6/ 2010
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