Wolf CI243TFS User Manual
THE WOLF
USE AND CARE guide
CLEANING, MAINTENANCE, AND MORE
THANK YOU FOR CHOOSING WOLF
The precision, craftsmanship, and durability of your new Wolf
products ensure many years of more delicious meals, and more
enjoyable experiences as you prepare them. We’ll do everything
we can to help you get the most from your new appliances.
Please take a little time to familiarize yourself with this guide to
using, cleaning, and maintaining your Wolf equipment. If at any
time you have questions please call our 24/7 customer support
line at 1-800-222-7820. And visit subzero-wolf.com for recipes
and helpful “how to” videos. We look forward to serving you for
many delicious years to come!
HAVE YOU SIGNED UP FOR A USE & CARE CLASS?
Offered by your Sub-Zero and Wolf showroom, the class is an
informative and enjoyable way to master the details of your new
Wolf products (and to taste some of the delicious results Wolf
helps create). Contact your local showroom for a schedule.
CLEANING
GENERAL CLEANING TIPS & ADVICE
1
DO NOT place any parts of your Wolf appliance in the dishwasher for cleaning unless they are specifically identified as dishwasher safe.
2
Vacuuming a surface before cleaning may remove visible debris that may otherwise scratch the surface if wiped off with cloth.
3
Carefully read the labels of any new product you are trying, making sure to avoid abrasive cleaners.
4
When cleaning stainless steel, always wipe in the direction of the stainless steel grain or finish.
5
When trying new cleaners, always test on a part of the appliance that won’t be seen.
RECOMMENDED CLEANERS
DEGREASER Formula 409 or Fantastick Orange.
MILD ABRASIVE CLEANERS Soft Scrub, Bon Ami, Bar Keepers Friend.
SPONGES AND STEEL WOOL Scotch-Brite (blue), fine-grade steel wool (000).
STAINLESS STEEL POLISH Signature Polish, white vinegar and water, Magic Stainless Steel Cleaner.
MILD DETERGENTS Ivory Cleaners, Joy Cleaners, Dawn Cleaners, Palmolive Cleaners.
RECOMMENDED CLEANING METHODS
WOLF OVEN INTERIORS
• Soap and water, degreaser.
• Multi-purpose, no-scratch Scotch-Brite pad (blue, not the green).
• For the oven floor, use a hard plastic scraper to remove stubborn baked-on food.
• For the windows, use a degreaser and fine-grade (000) steel wool.
OVEN RACKS, PRESSED STEEL TOPS AND PORCELAIN-COATED GRATES
• Soap and water, degreasers.
• You may use mild abrasive cleaners such as Soft Scrub, Bon Ami, and Bar Keepers Friend.
ELECTRIC AND INDUCTION COOKTOPS
• Apply a cooktop cleaning cream, such as Elco, with a damp cloth.
STAINLESS STEEL
• Soap and water, degreasers.
• Stainless steel polish, such as Signature Polish.
• White vinegar and water.
• Do not use abrasive cleaners; they will permanently scratch stainless steel surfaces. Salt and some cooking liquids may pit
and stain stainless steel surfaces. Remove these spills immediately.
• Use a spray degreaser to remove fingerprints and greasy spatters. Spray the cleaner on a cloth and wipe the surface.
Buff dry immediately to avoid streaking. For hard water stains, use white vinegar and water.
• For general cleaning use a soft, non-abrasive stainless steel cleaner, such as 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 by a dry polish chamois.
• Wipe with the grain direction of the finish. For best results, keep the cloth in continuous contact with the stainless steel.
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
COOKING MODE GUIDE
ENTREES
FOOD COOKING MODE OVEN TEMP RACK COOKING TIME
ENTREES
CALZONE
QUICHE
SOUFFLE
PIZZA
FROZEN
HOMEMADE
Bake Stone 400˚F 1 9-10 min
Bake (convection not advised) 375˚F 4 40-50 min
Bake 375˚F 4 35-40 min
Bake Stone 400˚F 1 8-14 min
Bake Stone 450˚F 1 10-13 min
SEAFOOD
FILLET, 1/2"
FILLET, 1"
RED SNAPPER
SALMON, 1/2"
SWORDFISH, 1
VEGETABLES
POTATOES
SWEET POTATOES
WINTER SQUASH
WINTER SQUASH
OTHER
BAKED ALASKA
FRENCH BREAD PIZZA
GARLIC BREAD, 1"
TOAST, 1/2"
1/2
"
Broil Med (2) 6 5-7 min
Conv Broil Med (2) 6 12-17 min
Broil Med (2) 6 5-7 min
Broil Med (2) 6 12-15 min
Broil Med (2) 6 10-12 min
Bake 400˚F 3 45-60 min
Bake 400˚F 3 40-50 min
Convection 350˚F 3 40-45 min
Bake 375˚F 3 50-55 min
Broil Low (3) 4 5-7 min
Broil Med (2) 5 2-3 min
Broil or Convection Broil Med (2) 5 3-31⁄2 min
Broil Med (2) 5 2 min
MEATS
FOOD COOKING MODE OVEN TEMP RACK COOKING TIME INTERNAL TEMP
BEEF
CHUCK ROAST, 2-4 LBS
GROUND, PATTIES
RIB ROAST, 4-6 LBS
SIRLOIN RUMP ROAST, 4-6 LBS
SIRLOIN TIP ROAST, 3-5 LBS
STEAKS, 1
STEAKS, 1"
TENDERLOIN, 2-3 LBS
1/2
"
POULTRY
CHICKEN, BONE-IN BREASTS
CHICKEN, BONELESS BREASTS
CHICKEN, QUARTERS
CHICKEN, THIGHS
CHICKEN, WHOLE
TURKEY BREAST, WHOLE
TURKEY, PIECES
TURKEY, WHOLE
CORNISH GAME HENS
CORNISH GAME HENS
DUCK, 5-7 LBS
GOOSE, 8-10 LBS
Convection Roast 325˚F 3 20-25 min/lb Med 160˚F
Broil High (1) 6 10-12 min/lb Med 150˚F
Convection Roast 325˚F 3 25-30 min/lb Med 140˚F
Convection Roast 325˚F 3 30-35 min/lb Med 140˚F
Convection Roast 325˚F 3 30-35 min/lb Med 140˚F
Convection Roast High (1) 5 20-25 min/lb Med 140˚F
Broil High (1) 5 12-15 min/lb Med 140˚F
Convection Roast 325˚F 3 20-25 min/lb Med 140˚F
Convection Broil Med (2) 5 20-25 min Well 170˚F
Broil Med (2) 6 10-15 min Well 170˚F
Convection Broil Med (2) 5 30-35 min 180˚F in thigh
Convection Broil Med (2) 5 20-25 min Well 170˚F
Convection Roast 325˚F 3 18-20 min 180˚F in thigh
Convection Roast 300˚F 2 12-15 min 170˚F in breast
Convection Broil Med (2) 4 40-45 min 180˚F in thigh
Convection Roast 325˚F 1 11-14 min 180˚F in thigh
Convection Roast 325˚F 3 28-33 min 180˚F in thigh
Roast 350˚F 3 28-33 min 180˚F in thigh
Convection Roast 325˚F 3 18-20 min 180˚F in thigh
Convection Roast 325˚F 2 18-20 min 180˚F in thigh
PORK
CHOPS, 1"
LOIN, 3/4"
STEAKS, 1"
HAM, 1/2"
HAM, 1"
LAMB
CHOPS, 3/4"
LOIN, 3/4"
LEG, 4-6 LBS
CROWN RACK
OTHER
VEAL ROAST, 2-3 LBS
MEAT LOAF
SAUSAGE
Broil Med (2) 6 10-15 min Med 160˚F
Convection Roast 325˚F 3 18-22 min/lb Med 160˚F
Broil Med (2) 5 20-30 min Med 160˚F
Broil High (1) 6 6-8 min 140˚F
Broil High (1) 6 10-12 min 140˚F
Broil High (1) 5 8-10 min Med Rare 145˚F
Broil High (1) 5 11-12 min Med 160˚F
Convection Roast 325˚F 3 20-25 min/lb Med Rare 145˚F
Convection Roast 325˚F 1 8-10 min Med Rare 145˚F
Convection Roast 300˚F 5 8-10 min Med Rare 145˚F
Convection Roast 325˚F 5 11-12 min Med 160˚F
Broil Med (2) 3 20-25 min/lb Med Rare 145˚F
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
BAKED GOODS
FOOD COOKING MODE OVEN TEMP RACK COOKING TIME
BREAD
BISCUITS
(MULTIPLE TRAYS)
CINNAMON ROLLS
(MULTIPLE ROLLS)
ROLLS
(MULTIPLE ROLLS)
YEAST BREAD
YEAST LOAF
CORNBREAD
QUICK BREADS (SINGLE OR MULTIPLE)
CAKES
ANGEL FOOD
BUNDT
MIXES
(MULTIPLE TRAYS)
CUPCAKES
(MULTIPLE ROLLS)
MUFFINS
(SINGLE OR MULTIPLE TRAYS)
Bake 450˚F 4 8-10 min
Convection 425˚F 2,5 or 2,4,6 8-10 min
Bake 350˚F 4 20-25 min
Convection 325˚F 2,5 20-25 min
Bake 350˚F 4 20-25 min
Convection 325˚F 2,5 15-20 min
Convection 325˚F 4 25-30 min
Bake Stone 400˚F 1 10-15 min
Convection 375˚F 4 20-25 min
Convection 325˚F 3 or 2,5 40-45 min
Bake 350˚F 2 37-45 min
Convection 325˚F 4 40-45 min
Bake 350˚F 4 30-40 min
Convection 325˚F 2,5 25-30 min
Bake 350˚F 4 20-25 min
Convection 325˚F 2,5 18-23 min
Bake 400˚F 4 15-20 min
Convection 375˚F 4 or 2,5 10-15 min
COOKIES
BROWNIES
(MULTIPLE TRAYS)
SUGAR
(MULTIPLE TRAYS)
CHOCOLATE CHIP
(MULTIPLE TRAYS)
PIES
FILLED
FROZEN
LEMON MERINGUE
PUMPKIN
PASTRY CRUST
OTHER
POPOVERS (SINGLE TRAY)
(MULTIPLE TRAYS)
PUFF PASTRY
(SINGLE OR MULTIPLE TRAYS)
CREAM PUFFS
CUSTARD AND PUDDING
Bake 350˚F 4 20-25 min
Convection 325˚F 2,5 15-20 min
Bake 350˚F 4 8-12 min
Convection 325˚F 2,5 or 2,4,6 8-12 min
Bake 375˚F 4 8-12 min
Convection 350˚F 2,5 or 2,4,6 8-9 min
Convection Bake 375˚F 4 40-45 min
Convection Bake 375˚F 4 50-55 min
Broil Low (3) 4 21⁄2 min
Convection Bake 425˚F / 325˚F 4 15 min / 1 hr
Convection Bake 425˚F 4 10-12 min
Bake 450˚F / 350˚F 4 15 min / 20 min
Convection 450˚F / 350˚F 2,5 15 min / 20 min
Bake 400˚F 4 10-12 min
Convection 375˚F 2,5 or 2,4,6 10-12 min
Convection 400˚F 4 30-35 min
Bake 350˚F 2,5 or 2,4,6 35-40 min
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
OVENS
TO ACCESS RECIPES AND “HOW TO” VIDEOS, VISI T US AT SUBZERO-WOLF.COM. FOR 24/7 CUSTOMER CARE, CALL 1-800-222-7820.
M SERIES OVENS
BEFORE USING FOR THE FIRST TIME
To ensure that all residual oil from the manufacturing process has been removed, each oven must go through the following procedure.
1
• Clean oven thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.
2
• Turn on ventilation. Some smoke and odor is normal during the initial break-in period.
3
• Touch or turn knob to CONVECTION ROAST (ROAST for 27" lower oven) and set temperature to 550°F (290°C) for one hour.
4
• Touch OFF (turn knob for professional model) and allow oven to cool with the door closed.
USING YOUR OVEN
COOKING MODES
The oven has ten cooking modes—bake, roast, broil, convection roast, convection, Gourmet, proof, stone, dehydrate, and warm.
Stone and dehydrate require accessories. The 27" lower oven includes six cooking modes—bake, roast, broil, Gourmet, proof, and warm.
SETTINGS CONTROLS
1
• Touch QUICK START. The oven will default to BAKE mode. Touch or use slide bar to select desired cooking mode.
For professional model, turn selector knob to desired cooking mode.
2
• Touch START to select the default temperature. To change temperature, touch or use slide bar to select desired
temperature, then touch START. For professional model, turn selector knob to adjust temperature.
3
• Touch OFF to end mode. For professional model, turn selector knob to OFF.
COOKING MODE GUIDE
MODE PRESET RANGE PROBE USES
BAKE
ROAST
BROIL
CONVECTION ROAST
CONVECTION
GOURMET
PROOF
STONE
350˚F 200-550˚F
350˚F 200-550˚F
High
Med
Low
325˚F 200-550˚F
325˚F 200-550˚F
— —
85˚F 85-110˚F
450˚F 200-550˚F
550˚F
450˚F
350˚F
•
•
•
•
•
•
•
•
Best for single-rack cooking, primarily baked foods.
Use for standard recipes.
Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat that should be covered.
Best for broiling meats, fish and poultry pieces up to 1” thick.
Utilize two-piece broiler pan and always broil with oven door
closed.
Gently browns exterior and seals in juices. Perfect for
roasting tender cuts of beef, lamb, pork and poultry.
Uniform air movement makes it possible to multi-level rack
cook with even browning.
Gourmet provides quick and convenient meal preparations
with recommendations for cooking mode and rack position.
Preset temperature and range are dependent on food and
desired doneness.
Ideal for proofing, or rising bread dough.
Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
DEHYDRATE
WARM
135˚F 110-170˚F
180˚F 140-200˚F
•
•
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
Designed to keep foods at serving temperature.
TEMPERATURE PROBE
The temperature probe measures the internal temperature of food while cooking.
It can be used with all cooking modes except broil, proof, and dehydrate. Setting controls:
1
• Preheat oven to desired temperature in desired mode (bake or stone mode for breads)
• Insert probe into the thickest part of food. When making bread, bake for
2
approximately 10 minutes before inserting probe.
3
• When preheat is complete, plug the probe into probe receptacle.
Refer to the illustration. Close oven door.
4
• Touch PROBE.
5
• Touch SET to select the default temperature.
To change temperature, use slide bar to select desired temperature, then touch SET.
6
• A chime sounds when the food’s internal temperature has reached probe set point.
Remove and reinsert probe to verify internal temperature, then select OK or OFF.
GOURMET MODE
Gourmet provides delicious, foolproof preparation of popular meals. It even indicates the ideal rack position for the food you are preparing.
CHOOSE FROM SIX CATEGORIES
1 | MEAT 2 | FISH 3 | BAKED GOODS 4 | PIZZA 5 | VEGETABLES 6 | ONE-DISH MEALS
Each category can be refined to ensure the most effective cooking mode and rack position for your dish. Refer to the Gourmet guide below.
GOURMET MODE GUIDE
MEAT Beef* steak, tenderloin, roast, prime rib, meatloaf, slow roast
Poultry* whole bird, fresh pieces, whole breast
Pork* ribs, tenderloin, roast, steak, chop, whole ham
Lamb* leg, roast, rib rack
FISH Steak*
Fillet*
BAKED GOODS Cookies
Cake sheet, fluted, angel, pound, cupcakes
Pie single crust, double crust
Bread quick bread, yeast loaf, yeast rolls, biscuits
PIZZA Fresh
Par-Baked
Calzone
VEGETABLES Roasted
Sweet Potato*
Baked Potato*
ONE DISH MEALS Casserole*
Lasagna*
Quiche
*Does not require preheat
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
USING YOUR OVEN’S SELF-CLEAN FEATURE
During the cleaning cycle, the oven is heated to an extremely high temperature to burn off food residues.
Oven lights are disabled. Setting controls:
1
• Touch QUICK START, then select CLEAN.
(For professional model, turn selector knob to MORE, then select CLEAN on the control panel).
2
• Remove oven racks and rack guides, then touch OK.
• Touch START.
3
4
• Touch OFF to end mode. For professional model, turn selector knob to OFF. Oven door will lock and remain locked until
the clean cycle has ended and oven temperature has cooled below 550°F (290°C).
CARE RECOMMENDATIONS
STAINLESS STEEL
Use a non-abrasive stainless steel cleaner and apply with a soft, lint-free cloth. To bring out the natural luster, lightly wipe surface with a
water-dampened microfiber cloth followed by a dry polishing chamois. Always follow the grain of stainless steel.
BLACK GLASS
Spray glass cleaner on a cloth to clean.
OVEN RACKS AND GUIDES
Remove and place on a flat surface near the sink. Clean with hot water and mild detergent or paste of baking soda and water.
Do not immerse in water. Towel dry.
CONTROL PANEL
Use spray degreaser to remove fingerprints and food matter. Spray cleaner on a cloth before wiping panel.
!
• Do not spray cleaners directly on control panel.
OVEN INTERIOR
Before using the clean feature, use a razor blade to gently lift baked-on foods from the oven cavity and window. For stubborn stains,
spray with a mild abrasive cleaner or spray degreaser and scrub with a no-scratch Scotch-Brite™ pad (pink or blue). Wash the entire
oven cavity with soap and water to remove all cleaning chemicals before entering the clean cycle. If chemical residue is not cleaned
from the cavity, etching of the porcelain may occur. Once the clean cycle is complete, allow the oven to cool completely and wipe
out ash with a damp cloth.
BROILER PAN
To clean the upper rack, use mild detergent and a scouring pad. Rinse and dry. To clean the bottom pan, discard grease and wash with hot
water and mild detergent. Rinse and dry. The upper rack is dishwasher safe; however, do not place the porcelain-coated pan in dishwasher.
E SERIES AND L SERIES OVENS
BEFORE USING FOR THE FIRST TIME
1
• Clean oven thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.
• Set the oven to CONVECTION ROAST (ROAST for lower oven) at 500°F for one hour. Allow the oven to cool with the door closed. This
2
process will burn off any residual oil and grease used during the manufacturing process. You may notice a small amount of smoke and
odor during the initial self-cleaning period; this is normal. The oven door can be opened after the oven has cooled significantly.
• Once the oven has cooled completely, wipe interior of oven with damp cloth and dry thoroughly.
3
USING YOUR OVEN
WOLF DUAL CONVECTION SYSTEM
Two fans and four heating elements, digitally controlled, provide more uniform heat and more versatility than other convection systems.
Ten cooking modes enable you to choose the one precisely suited to the dish you’re preparing.
MODE PRESET RANGE PROBE USES
CONVECTION
CONVECTION BAKE
CONVECTION ROAST
CONVECTION BROIL
BAKE
ROAST
BROIL
BAKE STONE
325˚F 170-550˚F
375˚F 170-550˚F
325˚F 170-550˚F
1
2
3
350˚F 170-550˚F
350˚F 170-550˚F
1
2
3
400˚F 170-550˚F
550˚F
450˚F
350˚F
550˚F
450˚F
350˚F
•
Uniform air movement makes it possible to multi-level rack cook
with even browning.
•
Ideal for pie baking.
•
Perfect for roasting tender cuts of beef, lamb, pork and poultry.
Shortens broiling times for thicker cuts of meat, fish and poultry.
Utilize two-piece broiler pan and always broil with oven door closed.
•
Best for single-rack cooking, primarily baked foods. Use for standard
recipes.
•
Best for roasting less tender cuts of meat, such as chuck roasts and
stew meat that should be covered.
Best for broiling meats, fish and poultry pieces up to 1” thick.
Utilize two-piece broiler pan and always broil with oven door closed.
•
Baking on a ceramic stone. Great for pizza and bread. Bake stone
accessory required. Additional instructions included with accessory.
PROOF*
DEHYDRATION**
SELF-CLEAN
* On L series ovens, touch and hold BAKE for 3 seconds to put oven into proof mode.
** On L series ovens, touch and hold CONVECTION for 3 seconds to put the oven into dehydration mode
85˚F 85-110˚F
135˚F 110-165˚F Dry a variety of fruits, vegetables, and meats. Accessory racks
•
Ideal for proofing, or rising bread dough.
and door stop required. Additional instructions included with
accessory.
Oven heats to an extremely high temperature to allow food soil
to burn off.
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
TEMPERATURE PROBE (E SERIES)
1
• Preheat oven to desired temperature in desired mode.
2
• When the oven signals that preheat is complete, place meat on rack and insert probe into the thickest part of the meat.
3
• Use dry pot holder to lift the probe sensor cover on the oven wall and slide probe connector into the receptacle
• With the door closed, touch PROBE then use number pad to program desired internal temperature.
4
5
• Touch ENTER; the probe will read LO until it registers over 100°F. Once above 100°F
the display will show the temperature as the food approaches doneness.
• The display will alternate between the probe temperature and the oven temperature.
6
• When the desired internal temperature is reached, three chimes will signal doneness.
7
• Probe and probe sensor cover become very hot. Handle with a dry potholder.
!
USING THE TEMPERATURE PROBE FOR BREADS
Use the instructions listed above for meats but bake bread for 10 minutes without the probe before
inserting probe into thickest part of bread.
CARE RECOMMENDATIONS
STAINLESS STEEL
Use a non-abrasive stainless steel cleaner and apply with a soft lint-free cloth. To bring out the natural luster, lightly wipe surface with a
water-dampened microfiber cloth followed by a dry polishing chamois. Always follow the grain of stainless steel.
CONTROL PANEL
Use spray degreaser to remove fingerprints and food soil. Spray on a cloth before wiping panel.
BLACK GLASS
Spray glass cleaner on a cloth to clean.
OVEN INTERIOR
Before using self-clean feature, use a razor blade to gently lift baked on foods from oven cavity and window. For stubborn stains, spray
with a mild abrasive cleaner or spray degreaser and scrub with a no-scratch Scotch-Brite™ pad. Wash entire oven cavity with soap and
water to remove all cleaning chemicals before entering self-clean mode. After the self-clean cycle, allow oven to cool and wipe out ash
with a damp cloth.
OVEN RACK GUIDES
Remove and place on a flat surface near the sink. Clean with hot water and mild detergent or paste of baking soda and water.
Do not immerse in water. Towel dry.
OVEN LIGHT COVER
When the oven is cool, remove the oven racks and guides. Remove the light cover by gently prying the bottom edge with a flat
screwdriver. Clean with a mild abrasive cleaner. The existing bulb can be replaced with a 20-watt halogen bulb.
BROILER PAN
To clean the upper rack, use mild detergent and a scouring pad. Rinse and dry. To clean the bottom pan, discard grease and wash
with hot water and mild detergent. Rinse and dry.
CLEANING COOKING GUIDE OVENS STEAM OVENS COFFEE SYSTEM RANGES COOKTOPS MODULES WARMING DRAWER MICROWAVE OVENS VENTILATION OUTDOOR GRILLS
CONVECTION STEAM OVENS
TO ACCESS RECIPES AND “HOW TO” VIDEOS, VISI T US AT SUBZERO-WOLF.COM. FOR 24/7 CUSTOMER CARE, CALL 1-800-222-7820.
BEFORE USING FOR THE FIRST TIME
1
• Use the test strip provided to determine water hardness. Adjust hardness within user settings if needed.
2
• Clean the interior cooking space and accessories with warm, soapy water and a soft cloth.
3
• Fill and install the water tank.
4
• Remove baking pans and heat the empty oven using auto steam bake mode for 30 minutes at 410°F.
USING YOUR CONVECTION STEAM OVEN
OPENING THE WATER TANK
1
• Press the WATER button.
!
• Always use this button to open the water tank. Trying to access the water tank manually will damage the oven.
FILLING THE WATER TANK
• Press WATER, remove and fill the tank with fresh, cold tap water. Never fill the tank with demineralized, filtered, or distilled water.
1
2
• Close the lid.
3
• Push the water tank into its compartment and make sure it is firmly seated. The water tank holds enough water for 1.5 hours of
continuous steam, typically enough for four or five cooking sessions. In the event the tank needs refilling in the middle of a cooking
session, add no more than two cups of water. This will prevent overflow when water is pumped back into the tank.
4
• Close the panel flap manually.
EMPTYING THE WATER TANK
• When the oven is turned off and the temperature is below 175°F., residual water is pumped back into the water tank. Do not remove
1
the water tank until WATER IS BEING PUMPED OFF no longer appears in the display.
2
• If DO NOT REMOVE WATER TANK is displayed in the display, the residual water temperature is still more than 175°F.
• When the water has been pumped back you may remove, empty, and dry the water tank. The oven is off when the symbols are no
3
longer illuminated and the display is dark.
COOKING MODES
Press MODE multiple times until desired cooking mode is displayed, then press OK.
MODE INDICATOR RANGE PROBE USES
STEAM
REHEAT
AUTO STEAM BAKE
CONVECTION
CONVECTION HUMID
CONVECTION STEAM
85-210˚F
210-300˚F
210-445˚F
85-445˚F
85-445˚F
85-445˚F
•
•
•
•
•
•
Use Steam mode for foods you would have heated in a saucepan and for
all foods that would benefit from gentle handling such as fish and seafood,
vegetables and rice.
Reheat mode uses steam and hot air to rehydrate food gently. Use
to reheat any food you would have reheated in the oven, range, or
microwave.
By heating with steam first, then using convection heat to finish baking,
the oven gives baked goods a tender interior and an exterior with natural
shine,without the need for an egg wash. Use for breads, buns, cakes,
and pastries whether fresh, par-baked, or frozen. Do not preheat.
The convection fan distributes heat evenly for consistent results and
beautiful browning. Cooking temperatures may be 25° less, and times
may be 25 percent faster than traditional ovens, saving time and energy.
Use Convection mode for a variety of foods, including muffins, biscuits,
and roasts.
In Convection Humid mode, oven ventilation is sealed so the moisture
produced during cooking remains in the oven. Use for cakes, casseroles,
grain dishes, lasagna, and meats.
Steam transfers energy to food more efficiently than hot air alone, which
speeds up cooking time. Food retains its own moisture. Use Convection
Steam mode to cook foods that are tender inside and roasted or crisped
outside. Press
MODE to activate or deactivate steam.
GOURMET
SLOW ROAST
RECIPES
MY RECIPES
KEEP WARM
CLEANSE
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85-300˚F
85-445˚F
85-445˚F
175˚F
85-445˚F Cleanse uses steam to clean baby bottles and canning jars and is faster
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Use to prepare foods selected from the oven’s internal menu —fresh,
refrigerated, or frozen. Select the food and desired doneness; the sensor
adjusts time, temperature, and humidity so no cooking instructions are
required.
Use to keep meats tender, perfectly cooked, and rested at the time you
specify. Insert temperature probe into the meat, select a Slow Roast
setting and completion time, and come home to a perfectly cooked meal.
Use to prepare entire meals from appetizers and entrees to desserts.
Select food, number of portions, and level of browning. The oven’s
sensor adjusts the rest. Recipes mode is ideal for quick meals or to
prepare a variety of foods for a party.
Use My Recipes to store cooking instructions for up to 10 of your favorite
recipes, and replace or edit them at any time.
Keep Warm uses a combination of convection and steam heat to keep
foods warm until it’s time to serve.
and safer than conventional methods.
CLEANING YOUR CONVECTION STEAM OVEN
CLEANING THE COOKING SPACE
• After each cooking session, leave the oven door partially open until the interior has cooled down. When it has cooled, remove
condensate or spilled food using a soft cloth dampened with soapy water. Dry with a soft cloth.
• For general cleaning, initiate the Steam mode at 175°F (80°C) for 30 minutes. This will loosen fat and cooking debris from the oven.
Turn the oven off and wipe the interior with a cloth.
• Blue tarnish spots and condensate residue can be easily removed with lemon juice and a damp cloth. Do not use a steam cleaner.
• Do not spray the inside or the outside of the oven with water.
• Over time the cooking space acquires a golden hue. This is a normal property of stainless steel and does not affect operation or the
quality of cooking or baking.
CLEANING THE EXTERIOR
• To clean the door front, spray a glass cleaner on a cloth.
• Use spray degreaser to remove fingerprints and foodsoil from the control panel. Spray cleaners on the cloth before wiping the panel.
• For metallic surfaces, rub a non-abrasive stainless steel cleaner with a soft cloth, following the direction of the grain.
DESCALING
GENERAL TIPS
Depending on water conditions, the oven may need to be descaled every 6–18 months. When the oven needs to be descaled, BOILER
SCALED UP—PLEASE DESCALE
will appear on the display.
DURGOL DESCALER
Only use Durgol® Swiss Steamer descaling solution and follow the manufacturer’s instructions. Durgol® can be ordered online
at subzero-wolf.com/store
RUNNING THE DESCALE PROGRAM
For safety reasons, the descale program cannot be interrupted or stopped once it is started.
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• With the oven off, press OK and turn the knob to Descale, then press OK. ADD 1 PT (0.5 L) DESCALER— AND PRESS OK appears
on the display.
• Remove water tank and pour entire descaling solution contents into the tank, then reinstall water tank and press OK.
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• After about 30 minutes, POUR AWAY DESCALER—ADD 2 PT (1 L) WATER appears on the display. Remove tank, turn on faucet,
then pour descaler down the drain.
4
• Fill the tank with warm tap water and reinstall. DESCALE APPLIANCE—1ST RINSING CYCLE appears on the display.
After about 45 minutes, POUR AWAY WATER— DESCALING COMPLETED appears on the display.
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• Depending on the level of soil in the rinse water, the oven will determine whether additional rinse cycles are necessary.
Follow instructions on the display.
6
• Once the rinse cycles are complete, remove, empty, and dry the water tank; then wipe all stainless steel surfaces.
MASTER THE CONVECTION STEAM OVEN WITH THE NEW DOWN LOADABLE E- BOOK – OVER 30 RECIPES!
VISIT SUBZERO -WOLF.COM OR VISIT YOUR LOCAL SHOWROOM FOR A FREE COPY!
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