Wolf SO3050TEST, DO3050TEST, SO3050PESP, DO3050PESP Quick Start Guide
E Series Oven
Quick Start Guide
Oven Operation
For complete information on the operation and maintenance of your Wolf oven, refer to the use and care guide.
CAUTION
Do not place cookware on the 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 interior and will void your warranty.
PRIOR TO USE
1 Clean the 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.
3 Touch Roast (Roast for the lower oven) and set the
temperature to 500°F
4 Touch O and allow the oven to cool with the door
closed.
SETTING CLOCK
1 Touch Settings, then select Time.
2 Touch 12 Hour or 24 Hour mode and use the control
panel to set the time.
3 Select AM or PM, then touch Start/Enter. A chime
indicates the clock has been set.
SETTING TIMER
1 Touch Timer 1 or Timer 2.
2 Use the control panel to set the duration, then touch
Start/Enter. A chime indicates the timer has been set.
3 To cancel or edit, touch the countdown time on the
touchscreen.
4 The timer chimes with one minute remaining. The timer
chimes and flashes when complete.
5 Touch the flashing time to clear.
SETTING OVEN CONTROLS
Touch the desired cooking mode or touch More to access
additional modes.
1 Touch Start/Enter to select the preset temperature or
use the number pads to change the temperature.
2 Touch Start/Enter.
(260°C) for one hour.
SETTING CONTROLS FOR GOURMET
Gourmet provides a variety of quick and convenient meal
preparations. Choose from six categories—Meat, Fish,
Baked Goods, Pizza, Vegetables, and One Dish Meals. After
a selection is made, Gourmet recommends the proper rack
position, sets the cooking mode, and automatically adjusts
the temperature—sometimes using multiple modes and
temperatures. The oven does not turn o automatically
when the cook time is complete.
Touch Gourmet, then use the touchscreen to select the
desired settings.
GOURMET GUIDE
MEAT Beef* steak, tenderloin, roast,
prime rib, meatloaf, slow cook
Poultry* whole bird, fresh pieces,
whole breast
Pork* ribs, tenderloin, roast, steak,
chop, whole ham
Lamb* leg, roast, rib rack
FISH Steak*
Fillet*
Breaded
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.
9033816 REV-C 11/2020
WOLFAPPLIANCE.COM
E Series Oven
Oven Operation
SETTING CONTROLS FOR TEMPERATURE PROBE
1 Preheat the oven to the desired oven temperature in
the desired mode.
2 Completely insert the probe sensor into the thickest
area of the food.
3 When preheat is complete, place food in the oven.
4 Insert the probe into the probe receptacle. Close the
oven door.
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1 A chime indicates the temperature is 5°F (1°C) below
the set temperature. The oven chimes and the set
temperature flashes when the internal temperature
reaches the set point.
2 Remove, then reinsert the probe to verify the internal
8
temperature.
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3 Touch the flashing temperature to clear.
5 Touch Probe on the touchscreen.
6 Touch Start/Enter on the control panel to select the
preset temperature. To change the temperature, use
the control panel to select the desired temperature,
then touch Start/Enter.
Cooking Modes
MODE PRESET RANGE PROBE USES
BAKE 350°F
(175°C)
ROAST 350°F
(175°C)
BROIL High
Med
Low
CONVECTION ROAST 325°F
(165°C)
CONVECTION 325°F
(165°C)
GOURMET — — • Gourmet provides quick and convenient meal preparations with
PROOF 85°F
(30°C)
STONE 450°F
(230°C)
DEHYDRATE 135°F
(60°C)
WARM 180°F
(80°C)
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
200–550°F
(95–290°C)
200–550°F
(95–290°C)
550°F (290°C)
450°F (230°C)
350°F (175°C)
200–550°F
(95–290°C)
200–550°F
(95–290°C)
85–110°F
(30–45°C)
200–550°F
(95–290°C)
110–170°F
(45–75°C)
140–200°F
(60–95°C)
• 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.
Use a two-piece broiler pan and always broil with the oven door
closed. Does not require preheat.
• Gently browns the exterior and seals in juices. Perfect for roast-
ing tender cuts of beef, lamb, pork, and poultry.
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
recommendations for cooking mode and rack position. Preset
temperature and range are dependent on the food and desired
doneness.
Ideal for proofing, or rising bread dough.
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
Designed to keep foods at serving temperature.
•
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