Wolf 823244 Use & Care

USE & CARE GUIDE

Bake Stone Accessory for Electric Ovens

Contents

Important Note

Wolf Bake Stone Accessory for Electric Ovens . . . . . . 3

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

Bake Stone Use & Care for Electric Ovens . . . . . . . . . 6

Bake Stone Recipes for Electric Ovens . . . . . . . . . . . 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 for Electric Ovens 3

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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 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.

•

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 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 for Electric Ovens 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 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.

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.

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.

Bake stone placement.

Bake Stone Use & Care for Electric Ovens 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 STONE or 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’. For L series ovens, 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.

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) 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.

8) When the oven and bake stone have cooled completely,
remove the bake stone and rack from the oven.

Bake Stone Use & Care for Electric Ovens 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 food on the bake stone in the oven.

3) Bake for 10 minutes, then insert probe sensor into the

thickest part of the food.

4) 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.

5) Touch PROBE or TEMP PROBE. Touch number pads
for the end internal baking temperature.

6) Touch ENTER. For L series ovens, 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.

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

8) Touch oven OFF to end this feature.

SETTING CONTROLS FOR DUAL FUEL RANGE

1) Preheat oven to desired oven temperature in bake

stone mode.

2) Place food on the bake stone in the oven.

3) Bake for 10 minutes, then insert probe sensor into the

thickest part of the food.

4) 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.

5) 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.

6) 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.

7) When the desired internal temperature has been
reached, the oven will chime. Remove probe and food.

8) 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 for Electric Ovens 9

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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.

• 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.

WOLF TIPS FOR BREAD DOUGH

• 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 cups

(3.3 L). This will allow for two 1

(2.8 L) to 14 cups

1

/2 lb (.7 kg) loaves of
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.

WOLF TIPS FOR BAKING BREAD

• 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.

• 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 Recipes for Electric Ovens 10

Cinnamon Chip Bagels

akes 6 bagels

M

1

3

/2 cups (420 g) flour
1 Tbsp
2 tsp
1 tsp
1

1

(15 ml) sugar
(10 ml) salt
(5 ml) active dry yeast

1

/4 cups (300 ml) water, 105–115°F (40–45°C)

/3 cup (50 g) 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. Continue following
directions for rising and baking.

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix 11/2 cups (180 g) flour, sugar,
salt and undissolved yeast. Heat water to 120–130°F

(50–55°C). Gradually pour into dry ingredients and beat 2

minutes at medium speed of electric mixer, scraping bowl
occasionally. Add

3

/4 cup (90 g) 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 directions for rising and baking.

RISING AND BAKING

Place bowl with dough in oven on rack position 3 (position
1 is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F

(45°C) for 2 hours

or until doubled in bulk. Punch dough down and let rest,
covered, on lightly floured surface 10 minutes. Cut dough
into 6 even pieces. Roll each piece into a smooth ball.
Poke a 1"

(25) hole in the middle of each ball and pull into

a bagel shape. Let rise, covered, for 30 minutes.

Preheat Wolf oven in bake stone mode to 400°F

(205°C).

Bring large pot of water to a boil. 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.

*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 for Electric Ovens 11

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French Rye Bread

akes 2 loaves

M

3 cups

1

2 tsp
1 tsp
1

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.* Continue following directions
for rising and baking.

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix 11/2 cups (180 g) flour, rye
flour, salt and undissolved yeast. Heat water to 120–130°F

(50–55°C). Gradually pour into dry ingredients and beat 2

minutes at medium speed of electric mixer, scraping bowl
occasionally. Add
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 directions for rising and baking.

RISING AND BAKING

Place bowl with dough in oven on rack position 3 (position
1 is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F
or until doubled in bulk. 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.

(360 g) flour

/2 cup (60 g) rye flour

(10 ml) salt
(5 ml) active dry yeast

1

/2 cups (350 ml) water, 105–115°F (40–45°C)

3

/4 cup (90 g) flour. Continue beating 2

(45°C) for 2 hours

Italian Focaccia

akes 4 to 6 servings

M

5 cups
2 tsp
1 Tbsp
1 (.25 oz) pkg active dry yeast
1 cup
1 cup (240 ml) milk
4
1 tsp

TRADITIONAL DOUGH METHOD

Combine flour, 2 teaspoons (10 ml) salt, seasoning and
undissolved yeast in mixing bowl. Combine water, milk
and 3 tablespoons
flour mixture until evenly moistened. Beat vigorously for
1 minute.* Place bowl with dough in oven on rack position
3 (position 1 is closest to oven floor). Place pie plate with
1 cup warm water on oven rack below bread dough. Do
not preheat. Close the oven door and proof at 110°F
for 2 hours or until doubled in bulk.

RISING AND BAKING

Preheat Wolf oven in bake stone mode to 400°F (205°C).
On well-floured baking sheet, press dough into 11"
by 17" (432) rectangle. Make dimples in surface at 2" (51)
intervals with fingertips. Drizzle with remaining 11/2 table­spoons
Place baking sheet in oven on rack position 3 (position 1
is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F
until doubled in bulk. Slide dough from baking sheet onto
bake stone. Bake 15 minutes or until golden brown.

(600 g) flour

(10 ml) salt

(15 ml) Italian seasoning

(240 ml) warm water, 110–120°F (45–50°C)

1

/2 Tbsp (70 ml) olive oil, divided

(5 ml) coarse salt, optional

(45 ml) oil in small bowl and stir into

(20 ml) oil. Sprinkle with coarse salt, if desired.

(45°C)

(279)

(45°C) for 1 hour or

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 tempera-

ture has been reached.

*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 for Electric Ovens 12

Fresh Homemade Pizza

PIZZA DOUGH

Dough for one 15" (381) crust
(frozen pizza dough can be substituted)

1

/2 cups (180 g) flour

1
1 (.25 oz) pkg active dry yeast
1 tsp

(5 ml) sugar

3

/4 tsp (3 ml) salt

1

/2 cup + 2 Tbsp (150 ml) water, 105–115°F (40–45°C)
2 tsp (10 ml) oil
Cornmeal

CHEESE PIZZA

1

/2 cup (120 ml) pizza sauce
1 Tbsp
2 cups

BARBECUE CHICKEN PIZZA

2 chicken breasts, cooked and cubed

1

1

1 cup
1 cup

FOOD PROCESSOR METHOD

(15 ml) grated Parmesan cheese
(300 g) shredded Mozzarella cheese

/3 cup (80 ml) barbecue sauce

/4 cup (40 g) chopped red onion

(150 g) shredded Cheddar cheese
(150 g) Mozzarella cheese

Pita Bread

akes 8 pitas

M

1

3

/2 cups (420 g) bread or all-purpose flour

2 tsp

(10 ml) salt

1

1

/2 tsp (8 ml) active dry yeast

1 cup

(240 ml) water, 105–115°F (40–45°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. Continue following directions for rising and baking.

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix 11/2 cups (180 g) 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

(90 g) 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 direc­tions for rising and baking.

3

/4 cup

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.

RISING AND BAKING

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 is
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.

RISING AND BAKING

Place bowl with dough in oven on rack position 3 (position
1 is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F

(45°C) for 2 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"

(152) to 8" (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. For best results, allow oven to heat 5
minutes between batches. Cool on wire rack.

*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 for Electric Ovens 13

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Sourdough Bread

akes 2 loaves

M

1

1

/4 cups (150 g) sourdough starter

1

3

/2 cups (420 g) flour

2 tsp

(10 ml) salt

1

/4 tsp (1 ml) active dry yeast

1

1

/3 cups (320 ml) water, 105–115°F (40–45°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.* Continue following directions for
rising and baking.

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix starter, 11/2 cups (180 g) flour,
salt and undissolved yeast. Heat water to 120–130°F

(50–55°C). Gradually pour into dry ingredients and beat 2

minutes at medium speed of electric mixer, scraping bowl
occasionally. Add

3

/4 cup (90 g) 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 directions for rising and baking.

RISING AND BAKING

Place bowl with dough in oven on rack position 3 (position
1 is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F

(45°C) for 2 hours

or 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.

Preheat Wolf oven in bake stone mode to 400°F

(205°C).

Slash the top of the loaf with a sharp knife. Slide bread
onto 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.

SOURDOUGH STARTER

Mix together 11/2 cups (180 g) flour,1/8 teaspoon (.5 ml)
yeast and 1 cup (240 ml) 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

(240 ml) water and 1 cup (120 g) 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 for Electric Ovens 14

Asiago Bread

akes 1 loaf

M

1

3

/2 cups (420 g) flour

2 tsp

(10 ml) dried rosemary leaves

1 tsp

(5 ml) salt

1 (.25 oz) pkg active dry yeast
1 tsp

(5 ml) sugar

1

1

/4 cups (300 ml) water, 105–115°F (40–45°C)

2 Tbsp (30 ml) oil

1

1

/4 cups (190 g) diced Asiago cheese, divided

RISING AND BAKING

On lightly floured surface, knead in 1 cup (150 g) cheese.
Place bowl with dough in oven on rack position 3 (position
1 is closest to oven floor). Place pie plate with 1 cup warm
water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F
hours or until doubled in bulk. Shape dough into 12"

(45°C) for several

(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.

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 and oil through
feed tube until dough forms. Process 30 seconds.*
Process 45 seconds more to knead dough. Continue
following directions for rising and baking.

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix undissolved yeast, sugar,

1

1

/2 cups (180 g) flour, rosemary and salt. 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 (90 g) 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
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.

Preheat Wolf oven in bake stone mode to 400°F

(205°C).

Spray loaf with cool water; sprinkle with more flour. Cut

1

/2" (13) deep slash lengthwise down center of loaf with

sharp knife. Sprinkle

1

/4 cup (40 g) 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

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.

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

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

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

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

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

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

TERMS APPLICABLE TO EACH WARRANTY

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

LIMITED FIVE YEAR WARRANTY

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

FULL TWO YEAR WARRANTY*

FOR RESIDENTIAL USE ONLY

Wolf Appliance Products Limited Warranty

collectively,the“Company Marks.”) All other trademarks or registered trademarks are property of their respective owners in the United States and other countries.

(
Sub-Zero, Sub-Zero & Design, Dual Refrigeration, Constant Care and The Living Kitchen are registered trademarks and service marks of Sub-Zero, Inc.
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.

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.
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

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

following directions for rising and baking.
until smooth and elastic, about 8 to 10 minutes. Continue
soft dough. Turn out onto lightly floured board and knead
minutes more. Stir in enough additional flour to make a

/4 cup (90 g) flour. Continue beating 2

3

sionally. Add
at medium speed of electric mixer, scraping bowl occa­pour water and oil into dry ingredients and beat 2 minutes
rosemary, salt, undissolved yeast and sugar. Gradually
In large bowl thoroughly mix 11/2 cups (180 g) flour,

TRADITIONAL DOUGH METHOD

following directions for rising and baking.
Process 45 seconds more to knead dough. Continue

reached. Cool on wire rack.
Remove from oven when desired internal temperature is
Slide loaf onto bake stone. Bake for 25 to 30 minutes.

/4 cup (40 g) cheese into slash.

1

with sharp knife. Sprinkle

/2" (13) deep slash lengthwise down center of loaf

Cut

1

feed tube until dough forms. Process 30 seconds.*
With machine running, slowly pour water and oil through
food processor bowl with metal blade. Process 5 seconds.
Place flour, rosemary, salt, undissolved yeast and sugar in

FOOD PROCESSOR METHOD

fan. Spray loaf with cool water; sprinkle with more flour.

(205°C) and turn on convection

(305) long football shape on

(7.6 L) plastic bag, pressing out

Preheat Wolf oven to 400°F

doubled in bulk.
and let rise in warm place 45 to 60 minutes or until almost
pizza peel. Coat loaf generously with flour. Cover loosely
bulk. Shape dough into 12"
excess air. Let rest for several hours or until doubled in
Place dough in 2-gallon
On lightly floured surface, knead in 1 cup (150 g) cheese.

RISING AND BAKING

/4 cups (190 g) diced Asiago cheese, divided

1

1

2 Tbsp (30 ml) oil

/4 cups (300 ml) water, 105–115°F (40–45°C)

1

1

(5 ml) sugar

1 tsp
1 (.25 oz) pkg active dry yeast

(5 ml) salt

1 tsp

(10 ml) dried rosemary leaves

2 tsp

/2 cups (420 g) flour

3

1

Makes 1 loaf

Asiago Bread

Bake Stone Recipes for Gas Ranges 12

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

following directions for rising and baking.
until smooth and elastic, about 8 to 10 minutes. Continue
soft dough. Turn out onto lightly floured board and knead
minutes more. Stir in enough additional flour to make a

/4 cup (90 g) flour. Continue beating 2

(240 ml) water and 1 cup (120 g) flour.

cup

3

sourdough starter in refrigerator. Once a month, mix in 1
Measure the starter for the above recipe. Store remaining
stand at room temperature for 1 to 2 days. Stir down.
yeast and 1 cup (240 ml) warm water. Stir, cover and let
Mix together 11/2 cups (180 g) flour,1/8 teaspoon (.5 ml)

occasionally. Add
minutes at medium speed of electric mixer, scraping bowl

(50–55°C). Gradually pour into dry ingredients and beat 2

salt and undissolved yeast. Heat water to 120–130°F
In large bowl thoroughly mix starter, 11/2 cups (180 g) flour,

TRADITIONAL DOUGH METHOD

SOURDOUGH STARTER

rising and baking.

additional 5 to 10 minutes and remove from oven.

(175°C). Bake for an

reduce the temperature to 350°F
2 or 3 times during the first 10 minutes. After 10 minutes,
bread onto bake stone. Spray inside of oven with water
fan. Slash the top of the loaf with a sharp knife. Slide

(205°C) and turn on convection

Preheat Wolf oven to 400°F

Process 30 seconds.* Continue following directions for
slowly pour water through feed tube until dough forms.
processor bowl with metal blade. With machine running,
Place starter, flour, salt and undissolved yeast in food

FOOD PROCESSOR METHOD

/3 cups (320 ml) water, 105–115°F (40–45°C)

flour. Cover with a towel. Let rise 1 to 2 hours more.
top. Shape into 2 balls or long loaves and sprinkle with
Punch dough down and place on lightly floured counter­excess air. Let rise for 2 to 3 hours, until doubled in bulk.
Place dough in 2-gallon (7.6 L) plastic bag, pressing out

RISING AND BAKING

1

1

/4 tsp (1 ml) active dry yeast

1

(10 ml) salt

2 tsp

/2 cups (420 g) flour

3

1

/4 cups (150 g) sourdough starter

1

1

Makes 2 loaves

Sourdough Bread

wolfappliance.com

Bake Stone Recipes for Gas Ranges 11

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

eat 5 minutes between batches. Cool on wire rack.

h
puffed and golden brown. For best results, allow oven to
lightly floured pizza peel. Bake 2 to 3 minutes or until
fan. Place as many circles as will fit on bake stone using

(260°C) and turn on convection

o 8"

Preheat Wolf oven to 500°F

(203) circles. Lightly flour circles. Cover.

disk on a lightly floured surface. Roll into 6" (152) t

a

(305) circle on

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

inutes, until golden brown.

m
preheated, slide pizza onto bake stone. Bake 6 to 10
with sauce, cheeses and favorite toppings. When oven is
cornmeal-dusted surface. Place on pizza peel. Spread top
fan. Prepare pizza dough and roll into 12"
Preheat Wolf oven to 400°F (205°C) and turn on convection

ISING AND BAKING

R

coat each piece in flour and cover. Flatten each piece into
bulk. Punch down dough. Divide into 8 pieces. Lightly
excess air. Let rise for several hours or until doubled in
Place dough in 2-gallon (7.6 L) plastic bag, pressing out

RISING AND BAKING

more to knead dough.
dough forms. Process 30 seconds.* Process 45 seconds
running, slowly pour water and oil through feed tube until
with steel blade. Process 5 seconds. With machine
Place flour, yeast, sugar and salt in food processor bowl

tions for rising and baking.

FOOD PROCESSOR METHOD

elastic, about 8 to 10 minutes. Continue following direc­onto lightly floured board and knead until smooth and
enough additional flour to make a soft dough. Turn out

(90 g) flour. Continue beating 2 minutes more. Stir in

/4 cup

3

electric mixer, scraping bowl occasionally. Add
dry ingredients and beat 2 minutes at medium speed of
and undissolved yeast. Gradually pour water and oil into
In large bowl thoroughly mix 11/2 cups (180 g) flour, salt

(150 g) Mozzarella cheese

1 cup

(150 g) shredded Cheddar cheese

1 cup

/4 cup (40 g) chopped red onion

1

/3 cup (80 ml) barbecue sauce

1

2 chicken breasts, cooked and cubed

BARBECUE CHICKEN PIZZA

TRADITIONAL DOUGH METHOD

dough. Continue following directions for rising and baking.
Process 30 seconds.* Process 45 seconds more to knead
pour water and oil through feed tube until dough forms.
blade. Process 5 seconds. With machine running, slowly
Place flour, salt and yeast in food processor bowl with steel

FOOD PROCESSOR METHOD

1 Tbsp (15 ml) olive oil

(240 ml) water, 105–115°F (40–45°C)

1 cup

/2 tsp (8 ml) active dry yeast

1

1

(10 ml) salt

2 tsp
3

/2 cups (420 g) bread or all-purpose flour

1

Makes 8 pitas

Pita Bread

(300 g) shredded Mozzarella cheese
(15 ml) grated Parmesan cheese

2 cups
1 Tbsp

/2 cup (120 ml) pizza sauce

1

CHEESE PIZZA

Cornmeal
2 tsp (10 ml) oil

/2 cup + 2 Tbsp (150 ml) water, 105–115°F (40–45°C)

1

/4 tsp (3 ml) salt

3

(5 ml) sugar

1 tsp
1 (.25 oz) pkg active dry yeast

/2 cups (180 g) flour

1

1

(frozen pizza dough can be substituted)
Dough for one 15" (381) crust

PIZZA DOUGH

Fresh Homemade Pizza

Bake Stone Recipes for Gas Ranges 10

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

tional 10 to 15 minutes then remove from oven.
Bake loaves 5 minutes; then spray again. Bake an addi­times. Spray inside of oven with water to create steam.
fan. Sprinkle flour on top of loaves. Slash tops several

(220°C) and turn on convection

1 tablespoon (15 ml) at a time, mixing well after each addition.
mixing well after each addition. If dough is too dry, add water,

15 ml)

at a time,

*If dough is too soft, add flour, 1 tablespoon (

Preheat Wolf oven to 425°F

loaves. Cover with a towel. Let rise 1 to 2 hours more.
and place on lightly floured countertop. Shape into 2 long
excess air. Let rise for 2 to 3 hours. Punch dough down
Place dough in 2-gallon (7.6 L) plastic bag, pressing out

until golden brown.
from baking sheet onto bake stone. Bake 15 minutes or

RISING AND BAKING

Let rise until doubled in bulk, about 1 hour. Slide dough
tablespoons (20 ml) oil. Sprinkle with coarse salt, if desired.

/2

1

(51) intervals with fingertips. Drizzle with remaining 1
(279) by 17" (432) rectangle. Make dimples in surface at 2"

fan. On well-floured baking sheet, press dough into 11"
Preheat Wolf oven to 400°F (205°C) and turn on convection

/4 cup (90 g) flour. Continue beating 2

3

RISING AND BAKING

following directions for rising and baking.
until smooth and elastic, about 8 to 10 minutes. Continue
soft dough. Turn out onto lightly floured board and knead
minutes more. Stir in enough additional flour to make a
occasionally. Add
minutes at medium speed of electric mixer, scraping bowl

(50–55°C). Gradually pour into dry ingredients and beat 2

flour, salt and undissolved yeast. Heat water to 120–130°F

about 1 hour.
1 minute.* Cover bowl and let rise until doubled in bulk,
flour mixture until evenly moistened. Beat vigorously for

(45 ml) oil in small bowl and stir into

and 3 tablespoons
undissolved yeast in mixing bowl. Combine water, milk
Combine flour, 2 teaspoons (10 ml) salt, seasoning and

TRADITIONAL DOUGH METHOD

In large bowl thoroughly mix 11/2 cups (180 g) flour, rye

TRADITIONAL DOUGH METHOD

for rising and baking.
forms. Process 30 seconds.* Continue following directions
running, slowly pour water through feed tube until dough
metal blade. Process for 5 seconds. With machine
Place flours, salt and yeast in food processor bowl with

(5 ml) coarse salt, optional

1 tsp

/2 Tbsp (70 ml) olive oil, divided

4

1

FOOD PROCESSOR METHOD

1 cup (240 ml) milk

(240 ml) warm water, 110–120°F (45–50°C)

1 cup
1 (.25 oz) pkg active dry yeast

(15 ml) Italian seasoning

(600 g) flour

1 Tbsp

(10 ml) salt

2 tsp
5 cups

/2 cups (350 ml) water, 105–115°F (40–45°C)

1

1

(5 ml) active dry yeast

1 tsp

(10 ml) salt

2 tsp

/2 cup (60 g) rye flour

1

(360 g) flour

3 cups

Makes 4 to 6 servings

Italian Focaccia

Makes 2 loaves

French Rye Bread

wolfappliance.com

Bake Stone Recipes for Gas Ranges 9

15 ml)

at a time, mixing well after each addition.

1 tablespoon (
mixing well after each addition. If dough is too dry, add water,
*If dough is too soft, add flour, 1 tablespoon (15 ml) at a time,

chips. Continue following directions for rising and baking.
until smooth and elastic, about 4 to 6 minutes. Knead in
soft dough. Turn out onto lightly floured board and knead
minutes more. Stir in enough additional flour to make a

/4 cup (90 g) flour. Continue beating 2

3

occasionally. Add
minutes at medium speed of electric mixer, scraping bowl

(50–55°C). Gradually pour into dry ingredients and beat 2

salt and undissolved yeast. Heat water to 120–130°F
In large bowl thoroughly mix 11/2 cups (180 g) flour, sugar,

TRADITIONAL DOUGH METHOD

Cool.
Remove, spray tops with a little water for shinier crust.
Bake 5 minutes; then spray again. Bake 5 minutes more.
oven with water to create steam. Place bagels in oven.
drain. Place bagels on floured pizza peel. Spray inside of
Remove with a slotted spoon and place on a wire rack to
a time into boiling water. Boil 1 minute on each side.
fan. Bring large pot of water to a boil. Drop bagels one at

(205°C) and turn on convection

Preheat Wolf oven to 400°F

directions for rising and baking.
floured surface and knead in chips. Continue following
forms. Process 30 seconds.* Turn dough out onto a lightly
running, slowly pour water through feed tube until dough
with metal blade. Process 5 seconds. With machine
Place flour, sugar, salt and yeast in food processor bowl

FOOD PROCESSOR METHOD

covered, for 30 minutes.
middle of each ball and pull into a bagel shape. Let rise,

(25) hole in the

each piece into a smooth ball. Poke a 1"
surface 10 minutes. Cut dough into 6 even pieces. Roll
Punch dough down and let rest, covered, on lightly floured
excess air. Let rise for 2 hours or until doubled in bulk.
Place dough in 2-gallon (7.6 L) plastic bag, pressing out

RISING AND BAKING

/3 cup (50 g) cinnamon chips

1

/4 cups (300 ml) water, 105–115°F (40–45°C)

1

1

(5 ml) active dry yeast

1 tsp

(10 ml) salt

2 tsp

(15 ml) sugar

1 Tbsp

/2 cups (420 g) flour

3

1

Makes 6 bagels

Cinnamon Chip Bagels

Bake Stone Recipes for Gas Ranges 8

water before and during baking.
by using a spray bottle to spray the oven interior with

• The exterior of yeast breads can be made more crusty

browning of the bread.
temperature can be reduced to control outside

• After the initial baking time of 10 minutes, the oven

completely to protect components from heat.

WOLF TIPS FOR BAKING BREAD

• Keep the oven door closed until the oven has cooled

specific food processor.

• Bake stone and rack should be removed after baking.

cutting blade. Follow manufacturer’s directions for your

• The dough blade can be substituted for the metal

return to the proper temperature.
allow 5 minutes between foods for the bake stone to

• When baking a series of breads or pizzas in a row,

a ball inside the food processor bowl.
usually takes 30 to 45 seconds after dough becomes

• Allow the food processor to knead the dough. This

stone and lift out of the oven.
oven. Simply slide the peel under the food on the bake

• The pizza peel is used to remove foods easily from the

except the dry yeast.
bowls would require cutting the ingredients in half,
bread to be mixed at one time. Smaller processor

/2 lb (.7 kg) loaves of

1

(2.8 L) to 14 cups

(3.3 L). This will allow for two 1

following pages should hold 12 cups

• Food processor bowls needed for the recipes on the

becomes softer.
add more water, a tablespoon at a time, until the dough
the desired dough texture is acquired. On a dry day,
humid day, add more flour, a tablespoon at a time, until

• Humidity affects moisture of the bread dough. On a

WOLF TIPS FOR BREAD DOUGH

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

• Food is usually cooked directly on the stone. To

• Use only one bake stone rack per oven.

• Use only the Wolf bake stone in the gas range.

before adding food.
bake stone. For best results, preheat oven for one hour

• Always preheat after positioning the oven rack and

• Turn on the convection fan.

WOLF TIPS FOR SUCCESS

Using the Bake Stone

wolfappliance.com

Bake Stone Use & Care for Gas Ranges 7

BAKE STONE

POSITION 1

Bake stone placement.

It will chip or break if dropped.

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

IMPORTANT NOTE: Use care in handling the bake stone.

below.
lip hanging over front edge of rack. Refer to the illustration
position 1 and place the bake stone on the rack with the

oven racks. Slide the bake stone rack onto rack guide
not impair the flavor of the food being cooked.
Stubborn stains may occur on the bake stone. These will

To prepare the oven for bake stone use, remove all

BAKE STONE PLACEMENT

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

BAKE STONE CARE

temperatures are achieved.

helps circulate the air throughout the oven cavity, so even

creates the perfect “brick oven” effect. The convection fan

for baking on a ceramic stone, the heat from the burner

of cooking. To produce a hot oven environment necessary

assure the food quality expected from this specific form

A specially designed rack and bake stone are used to

Bake Stone

Bake Stone Use & Care for Gas Ranges 6

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

materials in the oven or adjacent cabinets.

•

Do not store combustible, flammable or explosive

burst and cause injury.

•

and the surface near the oven vent.
surfaces include the oven door, window, oven vent
may become hot enough to cause burns. These
enough to cause burns. Other surfaces of the oven
in color. The interior of the oven becomes hot

Do not heat unopened food containers as they could

multi-purpose chemical or foam extinguisher.
grease can be extinguished with baking soda or a
flames with a lid, baking sheet or flat tray. Flaming

•

Do not use water on grease fires. Smother any

oven. The burner may be hot even though it is dark

•

Do not touch the burner or interior surfaces of the

play with the gas range.
or stand on any part of the oven. Do not let children

the gas range.

•

Do not wear loose or hanging apparel while using

door seal.

where the oven is in use. Never allow children to sit

•

Do not leave children alone or unattended in the area

•

Do not use oven for warming or heating a room.

moving the gasket may eliminate the required tight

•

•

Do not clean the oven gasket, because rubbing or

may be flammable or cause corrosion of metal parts.
nent damage. Do not use aerosol cleaners as these
gents on this appliance as these may cause perma­Do not use abrasive or caustic cleaners or deter-

•

Do not place cookware on the floor of the oven.

part of the oven.
protective coatings, such as aluminum foil, on any

•

Do not use commercial oven cleaners or oven liner

GENERAL SAFETY REQUIREMENTS

IMPORTANT INSTRUCTIONS

wolfappliance.com

Safety Instructions 5

damage the porcelain and will void your warranty.
or side walls. Failure to adhere to this notice will
aluminum foil or other material to line the oven floor
Do not place cookware on oven floor or use

Wolf factory certified service.
ing this appliance. All service should be referred to
specifically recommended in literature accompany-

•

Do not repair or replace any part of the oven unless

a hot heating element in the oven.
is already hot, be certain pot holder does not contact
is cool. If a rack must be repositioned after the oven

•

Position oven racks in desired locations when oven

at all times.
at the back of the cooking surface) are unobstructed
the front kick panel) and oven exhaust vent (located

•

Be sure that the oven cool air intake (located below

oven as outlined in this guide.

•

Use oven only for cooking tasks expected of a home

to shut off electricity to the range.
box is located in your home. Learn how and where

•

Have installer show you where the fuse or electrical

and where to shut off the gas supply to the range.
shut-off valve is located in your home. Learn how

•

Have installer show you where the gas supply

certified service.

•

Warranty service must be performed by Wolf factory

into the oven.
hot air or steam escape before looking or reaching

•

Exercise caution when opening the oven door. Let

burner. Do not use a towel or other bulky cloth.
steam burns. Do not let pot holders touch the
from the oven. Wet or damp pot holders can cause

•

Always use dry pot holders when removing pans

GENERAL SAFETY REQUIREMENTS

qualified technician.
ance must be properly installed and grounded by a

•

Ensure proper installation and servicing. This appli-

fire, electric shock or injury to persons.
your new bake stone accessory to reduce the risk of

•

Read this use & care guide carefully before using

using this appliance.

IMPORTANT NOTE: Read all safety instructions before

IMPORTANT INSTRUCTIONS

Safety Instructions 4

refer to it should service become necessary.

read the warranty statement at the end of this guide and

that is one of the finest in the industry. Take a moment to

Your Wolf Appliance product is protected by a warranty

on pages 8–12 will help you get started.

of the Wolf bake stone accessory. The bake stone recipes

practices, features, operation and care recommendations

be to your benefit to familiarize yourself with the safety

Whether you are a beginning cook or an expert chef, it will

do, please take some time to read this use & care guide.

lain and will void your warranty.
Failure to adhere to this notice will damage the porce­foil or other material to line the oven floor or side walls.
Do not place cookware on oven floor or use aluminum

We know you are eager to start cooking, but before you

you to expand your cooking capabilities.

cooking equipment. This bake stone accessory will allow

tance you place upon the quality and performance of your

Your purchase of a Wolf gas range attests to the impor-

Thank You

wolfappliance.com

Wolf Bake Stone Accessory for Gas Ranges 3

parentheses are millimeters unless otherwise specified.

IMPORTANT NOTE: Throughout this guide, dimensions in

most up-to-date information.

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

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

important.
IMPORTANT NOTE highlights information that is especially

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

without notice. Visit our website, wolfappliance.com for the

Features and specifications are subject to change at any time

Wolf Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Bake Stone Recipes for Gas Ranges . . . . . . . . . . . . . . 8

Bake Stone Use & Care for Gas Ranges . . . . . . . . . . . 6

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

Wolf Bake Stone Accessory for Gas Ranges . . . . . . . . 3

Important Note

Contents

819 355 RE V-A 9/ 2012

Bake Stone Accessory for Gas Ranges

USE & CARE GUIDE