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
1Clean the oven thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth.
2Turn on ventilation. Some smoke and odor is normal.
3Touch 
Roast (Roast for the lower oven) and set the temperature to 500°F (260°C) for one hour.
4Touch Off and allow the oven to cool with the door closed.
SETTING CLOCK
1Touch Settings, then select Time.
2Touch 12 Hour or 24 Hour mode and use the control panel to set the time.
3Select AM or PM, then touch Start/Enter. A chime indicates the clock has been set.
SETTING TIMER
1Touch Timer 1 or Timer 2.
2Use the control panel to set the duration, then touch Start/Enter. A chime indicates the timer has been set.
3To cancel or edit, touch the countdown time on the touchscreen.
4The timer chimes with one minute remaining. The timer chimes and flashes when complete.
5Touch the flashing time to clear.
SETTING OVEN CONTROLS
Touch the desired cooking mode or touch More to access additional modes.
1Touch Start/Enter to select the preset temperature or use the number pads to change the temperature.
2Touch Start/Enter.
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 off 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, |
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prime rib, meatloaf, slow cook |
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Poultry* |
whole bird, fresh pieces, |
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whole breast |
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Pork* |
ribs, tenderloin, roast, steak, |
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chop, whole ham |
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Lamb* |
leg, roast, rib rack |
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FISH |
Steak* |
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Fillet* |
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Breaded |
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BAKED GOODS |
Cookies |
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Cake |
sheet, fluted, angel, pound, |
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cupcakes |
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Pie |
single crust, double crust |
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Bread |
quick bread, yeast loaf, |
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yeast rolls, biscuits |
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PIZZA |
Fresh |
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Par-Baked |
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Calzone |
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VEGETABLES |
Roasted |
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Sweet Potato* |
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Baked Potato* |
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ONE DISH MEALS |
Casserole* |
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Lasagna* |
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Quiche |
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*Does not require preheat.
9033816 REV-C |
11/2020 |
WOLFAPPLIANCE.COM |
E Series Oven
Oven Operation
SETTING CONTROLS FOR TEMPERATURE PROBE
1Preheat the oven to the desired oven temperature in the desired mode.
2Completely insert the probe sensor into the thickest area of the food.
3When preheat is complete, place food in the oven.
4Insert the probe into the probe receptacle. Close the oven door.
5Touch Probe on the touchscreen.
6Touch 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.
71 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.
28 Remove, then reinsert the probe to verify the internal temperature.
93 Touch the flashing temperature to clear.
Cooking Modes
MODE |
PRESET |
RANGE |
PROBE |
USES |
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BAKE |
350°F |
200–550°F |
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Best for single-rack cooking, primarily baked foods. Use for |
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(175°C) |
(95–290°C) |
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standard recipes. |
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ROAST |
350°F |
200–550°F |
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Best for roasting less tender cuts of meat, such as chuck roasts |
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(175°C) |
(95–290°C) |
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and stew meat that should be covered. |
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BROIL |
High |
550°F (290°C) |
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Best for broiling meats, fish, and poultry pieces up to 1" thick. |
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Med |
450°F (230°C) |
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Use a two-piece broiler pan and always broil with the oven door |
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Low |
350°F (175°C) |
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closed. Does not require preheat. |
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CONVECTION ROAST |
325°F |
200–550°F |
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Gently browns the exterior and seals in juices. Perfect for roast- |
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(165°C) |
(95–290°C) |
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ing tender cuts of beef, lamb, pork, and poultry. |
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CONVECTION |
325°F |
200–550°F |
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Uniform air movement makes it possible to multi-level rack cook |
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(165°C) |
(95–290°C) |
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with even browning. |
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GOURMET |
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Gourmet provides quick and convenient meal preparations with |
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recommendations for cooking mode and rack position. Preset |
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temperature and range are dependent on the food and desired |
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doneness. |
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PROOF |
85°F |
85–110°F |
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Ideal for proofing, or rising bread dough. |
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(30°C) |
(30–45°C) |
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STONE |
450°F |
200–550°F |
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Baking on a ceramic stone. Great for pizza and bread. Stone |
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(230°C) |
(95–290°C) |
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accessory required. |
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DEHYDRATE |
135°F |
110–170°F |
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Dry a variety of fruits, vegetables, herbs, and meat strips. |
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(60°C) |
(45–75°C) |
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Accessory racks required. |
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WARM |
180°F |
140–200°F |
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Designed to keep foods at serving temperature. |
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(80°C) |
(60–95°C) |
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NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
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