Wolf WGSC100S, WGSC120S Use & Care

USE & CARE GUIDE

GUIDE D’UTILISATION ET D’ENTRETIEN

GUIA DE USOS Y CUIDADOS

WOLF GOURMET MULTI-FUNCTION COOKER

Welcome

Thank you for your purchase of this Wolf Gourmet product. We look forward to being part of your kitchen for years to come. Wolf is a third-generation family-owned company that has a personal stake in the preparation of your food. With family ownership comes a great attention to detail and an uncompromised dedication to creating exceptional products. Wolf built its business and reputation on helping home cooks achieve the best results possible. With Wolf Gourmet's precise control, the dish you envision will be the dish you serve.

Contents

Safety Precautions

Wolf Gourmet Multi-Function Cooker Parts and Features

Getting Started

Using Cooking Modes

Care Recommendations

Troubleshooting

Wolf Gourmet Warranty

Customer Care

As a Wolf Gourmet owner, you can count on our support. Our customer care center is available 24 hours a day, seven days a week and staffed by product experts at our headquarters in Madison, Wisconsin. Should the need arise, simply call 800.222.7820 to speak with one of our product experts. In Mexico, please contact the customer service center at

01.800.400.4372 Monday through Friday from 9:00 a.m. to 7:00 p.m. We are condent this guide will answer your questions about the features, operation, and maintenance of your Wolf Gourmet product. If you have additional questions, please contact us by phone or visit us online at wolfgourmet.com.

We strongly encourage you to register your Wolf Gourmet appliance. It’s important to us that you get the most out of your products. By registering you will:

• Become a Wolf Gourmet culinary

insider.

• Have ongoing support from Wolf

Gourmet.

• Activate your warranty and record

your purchase.

• Be alerted to any service updates.

• Receive occasional emails to

help you maintain and enjoy your appliances.

To register, visit wolfgourmet.com/ registration or call 800.222.7820. In Mexico, please visit wolfgourmet.com .mx or call 01.800.400.4372.

SAFETY PRECAUTIONS

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of ﬁre, electric shock, and/or injury to persons, including the following:

• Read all instructions.

• This appliance is not intended for use by persons (including children) with

reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

• Close supervision is necessary when any appliance is used by or near

children. Children should be supervised to ensure that they do not play with the appliance.

• Do not touch hot surfaces. Use oven mitts.

• To protect against electric shock, do not immerse cord, plug, or base in

water or other liquid.

• Unplug from outlet when not in use and before cleaning. Allow to cool

before putting on or taking off parts.

• Do not operate any appliance with a damaged supply cord or plug, or

after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualied persons in order to avoid a hazard. Call the provided customer service number for information on examination, repair, or adjustment.

• The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter, or touch hot surfaces,

including stove.

• Do not place on or near hot gas or an electric burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil

or other hot liquids.

• To disconnect multi-function cooker, turn OFF; then remove plug from wall

outlet.

• Intended for countertop use only.

• WARNING! Spilled food can cause serious burns. Keep appliance and cord

away from children. Never drape cord over edge of counter, never use outlet below counter, and never use with an extension cord.

• This appliance is not intended for deep-frying foods.

• Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

SAFETY PRECAUTIONS

Other Consumer Safety Information

This appliance is intended for household use only.

WARNING

with a grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit into the outlet, have an electrician replace the outlet.

A short power-supply cord is used to reduce the risk resulting from it being grabbed by children, becoming entangled in, or tripping over a longer cord.

Electrical Shock Hazard: This appliance is provided

WOLF GOURMET MULTI-FUNCTION COOKER PARTS AND FEATURES

PARTS AND FEATURES

Lid

1a Probe Opening

Sous Vide Rack

Stainless Steel Vessel

Control Panel Display

Back Button

Start/Stop Button

Mode Selector Bezel

Rating Plate

Time/Temperature Knob

Timer Button

Base

Probe

12a Temperature Probe – Insert Into Food

or Water

12b Plug End – Insert Into Probe Jack

Probe Jack

CAUTION: HOT SURFACE. Exterior

surfaces and handles get hot. Use oven mitts or allow unit to cool completely before moving or removing parts.

Wolf Gourmet Multi-Function Cooker

12a

12b

Parts and Features

1. Lid: The lid must be used in MANUAL, MEAL TIMER, PROGRAM, RICE, and SOUS VIDE

modes. The lid can be used in SAUTE/SEAR mode during preheat, or to prevent splatter. The lid is dishwasher-safe and oven-safe for temperatures up to 450°F (232°C).

a. Probe Opening: The probe opening is where the probe

should be positioned when using the probe in Sous Vide mode and in some slow cook applications.

2. Sous Vide Rack: The removable Sous Vide rack is used in SOUS

VIDE mode, if desired, to separate individual bags of sealed food and ensure proper water heating.

3. Stainless Steel Vessel: The stainless steel vessel must be in place

for the cooker to function. The vessel may also be used in an oven or on a gas, electric, or induction stovetop. It is oven-safe for temperatures up to 450°F (232°C) and is dishwasher-safe.

4. Control Panel Display: The display will show temperature and

time settings, probe temperature settings, error messages, icons for probe, and the Wolf Gourmet logo when in sleep mode.

5. Back Button: Press the BACK button to go back one step and

undo the last setting entered.

6. Start/Stop Button: Press the START/STOP button to start and

to turn OFF the mode selected. The light will be illuminated in red and a chime will sound when the cycle is started. START/ STOP also is used to engage or turn off the timer.

7. Mode Selector Bezel: Rotate selector bezel to desired cooking

mode: MANUAL, MEAL TIMER, PROGRAM, RICE, SAUTE/ SEAR, or SOUS VIDE.

8. Rating Plate: Model number and rating information can be

found on the bottom of the base of the multi-function cooker.

9. Time/Temperature Knob: Use this knob to set the time and

temperature in different cooking modes.

10. Timer Button: The TIMER button may be used in PROGRAM

mode or SOUS VIDE mode.

11. Base: Stainless steel vessel must be placed in base in order for multi-function cooker to

function.

12. Probe:

a. Temperature Probe – The long, thin pointed end of the probe is the temperature probe

which is inserted into the water in SOUS VIDE mode, or to measure internal temperature and ensure perfectly cooked food in PROGRAM mode.

b. Plug End – The plug end of the probe should be inserted into the probe jack on the right

side of the multi-function cooker.

13. Probe Jack: The probe jack is on the bottom-right side of the multi-function cooker and is

where the plug end of the probe should be inserted.

Getting Started

CHOOSING A COOKING MODE

Slow Cooker Modes:

1. MANUAL mode functions like a standard, nonprogrammable slow cooker with

four heat settings: WARM, LOW, MEDIUM, or HIGH. The timer counts up and the multi-function cooker will stay on until the START/STOP button is pressed, or will automatically turn off after 24 hours.

NOTE: WARM should not be used for cooking. It can be used once cooking is complete to keep foods warm.

2. MEAL TIMER mode allows you to set the number of hours to cook based on

when you want to serve the meal, regardless of recipe instructions. No heat level is selected. MEAL TIMER adjusts the temperature based on the serve time. This feature is well-suited to recipes that will cook for a long period of time such as large meats, meat and vegetable combinations, or soups and stews. MEAL TIMER automatically switches to WARM at the end of the cook cycle.

3. PROGRAM mode has three options that allow for a customized cooking

experience. All three options automatically switch to WARM at the end of the cook cycle.

a. 1 PROGRAM – Select one heat and time setting for the entire cooking session. b. 1 PROGRAM WITH PROBE – Select one heat setting and use the probe

to cook food to the desired internal temperature. This setting is best when cooking foods that may be at risk for overcooking, such as lean cuts of meat, or any time food temperature is the desired test for doneness. The cooker will automatically switch to WARM when the desired temperature is reached.

c. 2 PROGRAMS – Select two different heat settings and time durations in one

cooking session. For example, program to cook on HIGH for 4 hours, then LOW for 3 hours. Ideal for shortening the cooking time of items such as pot roasts to heat quickly on HIGH and then allow to tenderize on LOW.

Other Cooking Modes:

4. RICE mode has two settings: 1 and 2. Setting 1 is used for white rice. Setting 2 is used for

brown rice. See rice cooking chart on page 18 under “Using Cooking Modes.”

5. SAUTE/SEAR mode has three heat settings: LOW, MEDIUM, and HIGH. Use this mode to

saute before slow cooking, to sear after Sous Vide, or for recipes that require saute or sear as the only cooking mode. It has a maximum cook time of 45 minutes, including preheat.

6. SOUS VIDE is a cooking method in which sealed food is cooked in a precisely

temperature-controlled water bath, at a setting between 100°F (38°C) and 200°F (93°C). The temperature probe is used to control the temperature of the water. This method ensures even and predictable results and protects against overcooking. In this mode, the foods are seasoned and then sealed in heat-safe bags or jars. The vessel is lled with warm water and the sealed foods are added to the water bath when the desired temperature is reached.

at End of Cycle

Shifts to WARM

Time

User Selects

Heat Setting

User Selects

foods that you plan to monitor or that

benet from a long cooking time. Cooks

X X

until Start/Stop is pressed, or for up to

24 hours. Warm setting can be used to

keep cooked foods warm.

setting to choose. Choose the cook time

and the cooker automatically adjusts the

heat to prevent overcooking. Ideal for

large cuts of meat or poultry, and meat

X X X

and vegetable combinations.

level and time. Ideal for smaller pieces

of meat, poultry or sh, side dishes,

X X

casseroles, and desserts.

temperature, such as chicken, certain

cuts of pork and beef.

or preferences. For example, when you

want to speed up the cooking time and

X X X

still have the benet of low, slow heat for

tenderizing, set Program 1 on HIGH for

2 hours and Program 2 on LOW for

6 hours.

Description Best For

SLOW COOK MODES

Manual Select Warm, Low, Medium, or High Traditional slow cooker recipes, and for

Select desired food temperature Foods that should be cooked to a precise

Meal Timer Select number of hours until serving Taking the guesswork out of which heat

1 Program Set 1 heat and time cycle Following a recipe with a specic heat

1 Program

With Probe

2 Programs Set 2 heat and time cycles Customizing recipes to your schedule

Using Cooking Modes

MANUAL

MANUAL mode functions like a standard nonprogrammable slow cooker with four heat settings: WARM, LOW, MEDIUM, and HIGH. The timer counts up and the multi-function cooker will stay on until the START/STOP button is pressed, or will turn off automatically after 24 hours.

NOTE: WARM should not be used for cooking. It can be used once cooking is complete to keep foods warm.

1. Add food to vessel and cover with lid.

2. Turn selector bezel to MANUAL. The LCD screen displays

the ashing heat settings: “WARM LOW MED HIGH.”

3. Turn the knob to the left or right to select a heat setting.

Release the knob when the heat setting is selected. The setting and START/STOP button will start to ash.

4. Press the START/STOP button to start cooking. A long

chime will sound and the START/STOP button will stay illuminated. The selected heat setting becomes solid and the timer will count up.

NOTE: During the cycle, the user can adjust the heat setting at any time by turning the knob. The new selected setting will ash three times before it becomes solid and the temperature adjusts. There is no need to press the START/STOP button.

5. Press the START/STOP button at any time to end cooking

and turn off the unit. “OFF” will ash in the display and the cooker will chime three times.

MEAL TIMER

MEAL TIMER mode allows you to select the number of hours of cooking based on when the meal will be served, regardless of recipe instructions. No heat level is selected. MEAL TIMER adjusts the temperature based on the serve time. This feature is well-suited to recipes that will cook for a long period of time such as large meats, meat and vegetable combinations, or soups and stews. MEAL TIMER automatically switches to WARM at the end of the cook cycle.

1. Add food to vessel and cover with lid.

2. Turn the selector bezel to MEAL TIMER.

3. The LCD screen displays the ashing default minimum cook

time of 4 hours with a maximum cooking time of 12 hours.

4. Adjust the cook time by turning the knob to the right to

increase the cook time or to the left to decrease the cook time. The time adjusts in 30-minute increments with a minimum cooking duration of 4 hours and a maximum cooking duration of 12 hours.

5. Release the knob once a cook time is set; then the cook

time display and the START/STOP button will start to ash.

6. Press the START/STOP button to start cooking. A long

chime will sound and the START/STOP button will stay illuminated. The selected cook time becomes solid and the timer will count down.

7. When cook time is complete, a long chime will sound.

“COOK TIME” and “00:00” will disappear. The unit will switch to the "WARM" heat setting and the timer will begin to count up. After 4 hours on WARM, the unit will shut off automatically.

8. Press the START/STOP button at any time to end cooking and turn off the unit. “OFF”

will ash in the display and the cooker will chime three times.

USING COOKING MODES

PROGRAM MODES

There are 3 slow cook options in PROGRAM mode: 1) Program one heat and time cycle in one cook session. 2) Program two heat and time cycles in one cook session. 3) Use the Probe to set the desired end temperature.

1 PROGRAM

Select one heat and time setting for the entire cooking session. It will switch automatically to WARM at the end of the cook cycle.

1. Add food to vessel and cover with lid.

2. Turn selector bezel to PROGRAM. The LCD screen displays

ashing setting of “1 PROGRAM" and “2 PROGRAMS.”

3. Turn the knob to the left to select 1 PROGRAM. Release the

knob once 1 PROGRAM is selected. The setting will ash three times before it becomes solid.

NOTE: If the START/STOP button is pressed before the display stops ashing, the program will go to the next step in the setting process.

4. Once “1 Program” becomes solid, the ashing heat settings

of “LOW MED HIGH” will display. Turn the knob left or right to select LOW, MEDIUM, or HIGH heat. WARM is not an option. Release the knob once a heat setting is selected; then the setting will ash three times before it becomes solid.

NOTE: To access the previous setting at any time, press the BACK button once.

5. Once selected heat setting becomes solid, the ashing

“COOK TIME” and “00:00” will display. Adjust the time setting by turning the knob to the right to increase or to the left to decrease the time. The time adjusts in 30-minute increments, with a minimum time of 30 minutes and a maximum of 12 hours. Release the knob once the time is set. The time and START/ STOP button will start to ash.

6. Press the START/STOP button to start cooking. A long chime

will sound and the START/STOP button will stay illuminated. The selected cook time becomes solid and the timer will count down.

7. When cook time is complete, a long chime will sound. “COOK

TIME” and “00:00” will disappear. The unit will switch to the "WARM" heat setting and the timer will begin to count up. After 4 hours on WARM, the unit will shut off automatically.

8. Press the START/STOP button at any time to end cooking and

turn off the unit. “OFF” will ash in the display and the cooker will chime three times.

NOTE: During the cycle, the heat setting may be adjusted at any time by turning the knob. The new selected setting will ash three times before it becomes solid and the temperature adjusts. There is no need to press the START/STOP button. The time setting may be adjusted at any point by pressing the TIMER button to reactivate time to a ashing display, and the knob may be turned to adjust the cook time.

2 PROGRAMS

Select two different heat settings and time durations in one cooking session. For example, program to cook on HIGH for 4 hours, then LOW for 3 hours. Ideal for shortening the cooking time of items such as pot roasts to heat quickly on HIGH and then allow to tenderize on LOW. It will automatically switch to WARM at the end of the cook cycle.

1. Add food to vessel and cover with lid.

2. Turn selector bezel to PROGRAM. The LCD screen displays

ashing setting of “1 PROGRAM” and “2 PROGRAMS.”

3. Turn the knob to the right to select “2 PROGRAMS.” Release

the knob once “2 PROGRAMS” is selected. The setting will ash three times before it becomes solid. NOTE: If the START/STOP button is pressed before the display stops ashing, it will go to the next step in the setting process.

4. Once “2 PROGRAMS” becomes solid, ashing “CYCLE 1”

and the heat settings will display. Turn the knob left or right to select LOW, MEDIUM, or HIGH heat. WARM is not an option. Release the knob once a heat setting is selected; then the setting will ash three times before it becomes solid.

NOTE: To access the previous setting at any time, press the BACK button once.

5. Once the display becomes solid, the ashing “SETTING TIME”

and “00:00” will display. Adjust the time setting by turning the knob to the right to increase or to the left to decrease the time. The time adjusts in 30-minute increments, with a minimum time of 30 minutes and a maximum of 24 hours. Release the knob once the time is set and the time will ash three times before becoming solid.

USING COOKING MODES

6. Once the display becomes solid, ashing “CYCLE 2” and the

heat settings of “WARM LOW MED HIGH” will display. Turn the knob left or right to select WARM, LOW, MEDIUM, or HIGH heat. Release the knob once a heat setting is selected; then the setting will ash three times before it becomes solid.

7. Once the display becomes solid, the ashing “SETTING TIME”

and “00:00” will display. Adjust the time setting by turning the knob to the right to increase or to the left to decrease the time. The time adjusts in 30-minute increments, with a minimum time of 30 minutes and a maximum of 24 hours. Release the knob once the time is set. The time and START/STOP button will start to ash.

NOTE: The total maximum combined cooking time for Cycle 1 and Cycle 2 is 24 hours.

8. Press the START/STOP button to start cooking. A long

chime will sound and the START/STOP button will stay illuminated. The screen will display “CYCLE 1,” the selected heat setting, and both the cycle cook time and the total cook time.

9. When the Cycle 1 cook time is complete, a short chime

will sound indicating the end of Cycle 1. The unit will then switch to Cycle 2, and the heat and time settings will adjust to the Cycle 2 settings.

10. When Cycle 2 is complete, a long chime will sound. “COOK

TIME” and “00:00” will disappear. The unit will switch to the “WARM” heat setting and the timer will begin to count up. After 4 hours on WARM, the unit will shut off automatically.

11. Press the START/STOP button at any time to end cooking

and turn off the unit. "OFF" will ash in the display and the cooker will chime three times.

PROGRAM WITH PROBE

Use the probe to cook food to the desired internal temperature. For many foods, such as large cuts of meat, food temperature is the best test for doneness. The temperature probe takes the guesswork out of cooking. Select the desired internal food temperature, and the cooker will automatically switch to WARM when the desired temperature is reached.

Probe feature may only be used with 1 PROGRAM.

1. Insert the plug end of the probe into the probe jack on the right

side of the multi-function cooker. Insert temperature probe into the thickest part of the food. Cover the vessel with the lid, taking care to position the probe wire in the probe opening on the lid.

2. Turn selector bezel to PROGRAM. The LCD screen displays

ashing setting of “1 PROGRAM.”

3. Once “1 PROGRAM” becomes solid, the ashing heat settings of

“LOW MED HIGH” will display. Turn the knob left or right to select LOW, MEDIUM, or HIGH heat. Release the knob once a heat setting is selected; then the setting will ash three times before it becomes solid.

NOTE: To access the previous setting at any time, press the BACK button once.

4. Once selected heat setting becomes solid, the ashing

probe icon and the default temp of “155F” will display. Adjust the temperature setting by turning the knob to the right to increase or to the left to decrease the desired temperature. The temperature range is 100°–200°F. Release the knob once the probe temperature is set, and the display and the START/STOP button will start to ash and beep.

NOTE: If the probe is not plugged in, the screen will display “COOK TIME” and “00:00.”

5. Press the START/STOP button to start cooking. A long chime

will sound and the START/STOP button will stay illuminated. Once the cycle starts, the desired temperature setting is displayed, along with the current temperature reading of the probe with the up arrow icon.

6. When the desired temperature is reached, a long chime will

sound. The probe settings will disappear. The unit will switch to the “WARM” heat setting and the timer will begin to count up. After 4 hours on WARM, the unit will shut off automatically.

7. Press the START/STOP button at any time to end cooking and

turn off the unit. "OFF" will ash in the display and the cooker will chime three times.

NOTE: During the cycle, the desired temperature may be adjusted at any time by turning the knob. The new selected probe temperature will ash three times before it becomes solid. There is no need to press the START/STOP button.

USING COOKING MODES

Tips

SLOW COOKING

• Choose from MANUAL, MEAL TIMER, or PROGRAM modes. See pages 10–15 for complete descriptions.

• The High temperature setting is best for foods that require high heat and don’t tend to

overcook, such as potatoes, beans, casseroles, chili, soups, and when “baking” in one of the slow cook modes. It is a good choice when you don’t have time for a long, slow cook time. 1 hour on High is equivalent to 1 1/2–2 hours on Low.

• The Medium temperature setting is a good choice for chicken, lean cuts of pork, and foods

that risk overcooking or drying out.

• The Low temperature setting is best for large or tough cuts of meat that require a long,

slow cook time and occasions when you need to leave a recipe cooking for a long period of time, such as overnight or during a workday.

• The Warm temperature setting is not intended for cooking food. It should only be used for

keeping cooked food warm.

• The vessel should be at least half-lled for best results. If less than half-lled, check for doneness 1 to 2 hours earlier than recipe indicates.

• Thaw any meat or poultry before slow cooking.

• Do not slow cook without some liquid in the vessel. At least 1 inch (2.5 cm) of liquid at the

bottom

of the vessel is recommended.

• When cooking meat, the higher the fat content, the less liquid is needed. To decrease the amount of excess fat in a recipe, trim as much visible fat as possible and remove skin from poultry.

• Very little liquid evaporates from a recipe when slow cooking. When making your favorite soup or sauce, reduce the liquid called for in the recipe by a half to a full cup (118–237 ml). If recipe is too thick, liquid can be added later.

• Root vegetables such as potatoes and carrots should be cut into pieces no larger than

2 inches (5.1 cm) to ensure complete cooking.

• Some foods are not suited for extended slow cooking. Pasta, seafood, milk, cream, or sour cream should be added no more than 2 hours before serving.

• Stirring is usually not necessary when slow cooking. Removing the lid results in heat loss and extends the cooking time. When cooking a recipe on High, some occasional stirring may be recommended.

• Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

RICE

Always use recommended ratios in the Rice Cooking Chart on page 18.

1. Add rice and water to the vessel in the quantities recommended in the rice chart.

Cover with lid.

2. Turn selector bezel to RICE. The LCD screen displays

“RICE” and ashes “1” and “2.”

3. Turn the knob to the left or right to select Setting 1 for white

rice or Setting 2 for brown rice. Release the knob once the setting is selected. It will ash three times before becoming solid.

4. The LCD screen will display “00:00” and the START/STOP

button will start to ash.

5. Press the START/STOP button to start the cooking cycle.

A chime will sound and the START/STOP button will stay illuminated.

6. The timer will count up by minutes.

7. Once the cycle is complete, a long chime will sound. The

unit will then switch to the “WARM” heat setting and the timer will count up.

8. Press the START/STOP button at any time during cooking to

turn off the unit.

NOTE: If the START/STOP button is not pressed during the cooking cycle or “WARM” setting, the unit will stay on for a maximum of 6 hours and then will turn off automatically.

USING COOKING MODES

RICE COOKING CHART

SETTING 1: WHITE RICE (30- to 35-minute cook time)

Amount of Rice* Amount of Water Yield

2 cups (473 ml) 2 3/4 cups (651 ml) 6 cups (1.4 L) 3 cups (710 ml) 4 cups (946 ml) 9 cups (2.1 L) 4 cups (946 ml) 5 cups (1.2 L) 12 cups (2.8 L) 5 cups (1.2 L) 7 cups (1.7 L) 18 cups (4.3 L)

SETTING 2: BROWN RICE (50- to 55-minute cook time)

Amount of Rice* Amount of Water Yield

2 cups (473 ml) 3 1/2 cups (828 ml) 6 1/2 cups (1.5 L) 3 cups (710 ml) 4 1/2 cups (1.1 L) 9 cups (2.1 L) 4 cups (946 ml) 6 cups (1.4 L) 13 cups (3.1 L)

16–17 cups

5 cups (1.2 L) 7 1/2 cups (1.8 L)

(3.8–4.0 L)

*When using converted (parboiled) rice, use an additional 1/4 cup (59 ml) water per cup of rice.

*Cooked brown rice should rest on WARM for 5 to 10 minutes before serving.

*Charts based on measuring with an 8-ounce (237-ml) dry measuring cup.

SAUTE/SEAR

Use this mode to saute vegetables or brown meat before slow cooking; to sear steaks, chicken, or sh after Sous Vide; or for recipes that require saute or sear as the only cooking mode. It has a maximum cook time of 45 minutes, including preheat. The lid can be used during preheat or to prevent splatter.

1. Turn selector bezel to SAUTE/SEAR. The LCD screen will

ash “LOW MED HIGH.”

2. Turn knob to the right or left to select a heat setting. Release

the knob once a heat setting is set. The selected heat setting and the START/STOP button will start to ash.

3. Press the START/STOP button to start cooking. A long chime

will sound and the START/STOP button will stay illuminated.

4. The screen will display the selected heat setting with the up

arrow icon indicating the temperature is rising.

5. When the selected heat setting is reached, a long chime will

sound.

6. Add food to the vessel and saute or sear to desired

doneness.

7. Press the START/STOP button at the end of cooking to turn

off the unit, or select another mode if additional cooking is desired.

8. The unit will stay on in SAUTE/SEAR mode for a maximum time of 45 minutes.

NOTE: The heat setting can be adjusted at any time during cooking by turning the knob.

The new selected heat setting will ash three times before becoming solid.

Tips

SAUTE/SEAR

• Make sure vessel has fully preheated before adding food. This may take up to

10 minutes.

• When browning meat, be sure not to crowd the vessel. Cook large amounts in

batches if needed.

• If browned meats produce excess grease, carefully drain off the fat before slow

cooking.

USING COOKING MODES

SOUS VIDE

SOUS VIDE is a cooking method in which sealed food is cooked in a precisely temperature-controlled water bath, at a setting between 100°F (38°C) and 200°F (93°C). The temperature probe is used to control the temperature of the water. This method ensures even and predictable results and protects against overcooking. In this mode, the foods are seasoned and then sealed in heat-safe bags or jars. The vessel is lled with warm water and the sealed foods are added to the water bath when the desired temperature is reached. The removable rack may be used when cooking multiple bags at once. For best results, proteins may be seared before and/or after Sous Vide for a nicely browned exterior. Solid foods should be sealed in a heat-safe bag that is labelled safe for Sous Vide. Eggs or custards may be cooked in tightly sealed glass jars.

1. Add water to the vessel, allowing for food and at least 1-inch

(2.5-cm) clearance between top of water and top of vessel. Place the vessel in the cooker base. side of the vessel, aligning with the probe icon,

Clip the temperature probe to the

and cover with

the lid. Take care to align probe with the opening in the lid.

2. Plug in the plug end of the probe into the probe jack on the

right side of the multi-function cooker. The probe is in the water to control the water temperature during the Sous Vide mode.

3. Turn selector bezel to SOUS VIDE. (If probe is not plugged in,

the LCD screen displays “Prb.”)

4. The LCD screen will display the ashing probe icon and

default probe temperature of “155F.”

5. Turn the knob to the right to increase or to the left to

decrease the temperature. It will adjust in 1°F increments, and the temperature range is 100°–200°F. Release the knob once the probe temperature is set, and the display and the START/STOP button will start to ash.

6. Press the START/STOP button to start cooking. A long

chime will sound and the START/STOP button will stay illuminated. Once the cycle starts, the desired temperature setting is displayed, along with the current temperature reading of the probe with the up arrow icon.

7. When the desired temperature is reached, a long chime

will sound. Add the sealed food to the water bath at this time and place lid on the vessel, aligning probe opening with the probe. The unit will continue to display the probe temperature for the remainder of the cook time.

8. If desired, set the timer. Press TIMER to begin the count-up

timer. The LCD screen will display “00:01” and begin counting up. Timer can only be started after the probe temperature has been reached. Timer can be turned off at any time by pressing the Timer button.

9. Press the START/STOP button at any time during cooking to turn off the unit. The

START/STOP button light will then turn off and the screen will ash “OFF” three times along with three short chimes. Then “OFF” will become solid.

NOTES:

• If the START/STOP button is not pressed during cooking, the unit will stay on for a maximum of 72 hours and then turn off automatically.

• The probe temperature can be adjusted at any time by turning the knob. The new selected probe temperature will ash three times before it becomes solid.

USING COOKING MODES

Tips

SOUS VIDE

• Most foods cooked Sous Vide are sealed in bags using a vacuum sealer, though a vacuum sealer is not required for cooking Sous Vide. Sealed glass jars may also be used for cooking Sous Vide and are especially well-suited for recipes that require a lot of liquid or fat, such as egg or custard mixtures, beans, grains, yogurt, pickles, puddings, and other desserts.

• If using a vacuum sealer, use heat-safe bags labeled as suitable for Sous Vide. Follow vacuum sealer manufacturer directions for sealing.

• Any foods cooked for less than 8 hours can be sealed in heat-safe resealable plastic bags without a vacuum sealer, using the water displacement method:

• Place food in bag and remove as much air as possible.

• Close bag leaving 1-inch (2.5-cm) opening at the top.

• Carefully submerge the bottom of bag in water until food is covered. The pressure of the water will squeeze the air out of the bag.

• Do not allow any water to enter the bag.

• Gently squeeze any remaining air out of bag and seal.

• Any foods cooked with more than a small amount of liquid should not be vacuum-sealed. Liquid could be sucked into vacuum sealer and cause damage.

• When cooking sh, do not vacuum bags tightly. About 75% vacuum is desirable, or use the

water displacement method.

• Food may be sealed in bags in advance and stored in the refrigerator overnight, or in the

freezer, to save time before cooking.

• To reduce the time required to heat the water to the proper temperature, ll the vessel with

warm tap water. If cooking at higher temperatures, ll the vessel with hot tap water. The probe will provide a constant temperature reading of the water in the display. If the water is hotter than selected temperature, add ice cubes to lower the water temperature.

• Frozen foods may be cooked Sous Vide without thawing rst, but adding frozen foods to

the water bath will lower water temperature. In general, an extra hour should be added to total cooking time to allow food to fully thaw and reach the desired temperature.

• Food safety: Cooking Sous Vide is just as safe as traditional cooking methods even though

food is cooked at a lower temperature than in other cooking methods.

• The times and temperatures provided in the chart on pages 23–24 are what is necessary for pasteurization.

• Food safety is determined by a combination of what you are cooking, how long you cook it, and at what temperature.

• To minimize any risk of foodborne illness, always start with the freshest possible foods and use safe handling practices.

• For more information on safe internal cooking and pasteurization temperatures, consult www.foodsafety.gov or fsis.usda.gov.

SOUS VIDE CHART

NOTES:

• For thicker meat, chicken, and fish, cooking time will be longer.

• Visit www.foodsafety.gov or fsis.usda.gov for more information on safe internal cooking temperatures.

FOOD AND DONENESS TEMPERATURE TIME

Steak (1 to 1 1/4-inch [2.5- to 3.1-cm] thick)

Very rare to rare 125°F (52°C) 1 to 3 hours Medium-rare Medium 140°F (60°C) 1 to 4 hours Medium-well 150°F (66°C) 1 to 4 hours Well-done 155°F (68°C) 1 to 4 hours

Pork

Shoulder/Boston Butt, well-done, 3–4 pounds (1.4–1.8 kg)

Tenderloin, medium, 1 1/2–2 pounds (0.7–0.9 kg) 145°F (63°C) 2 to 4 hours Loin, medium, 2–3 pounds (0.9–1.4 kg) 150°F (66°C) 3 to 4 hours Boneless chops, medium, 3/4-inch [1.9-cm] thick 140°F (60°C) 1 to 2 hours Bone-in chops, medium, 1-inch [2.5-cm] thick 145°F (63°C) 1 to 2 hours Bone-in ribs, 1 full rack, 3–4 pounds (1.4–1.8 kg) 165°F (74°C) 12 to 14 hours

Chicken, boneless white meat (5 to 6 ounces [142–170 g])

Very soft and juicy 140°F (60°C) 1 to 3 hours Tender and juicy 150°F (66°C) 1 to 3 hours Firm and juicy 160°F (71°C) 1 to 3 hours

130°–135°F (54°–57°C)

185°F (85°C) 8 to 10 hours

1 to 4 hours

Chicken, boneless dark meat (5 to 6 ounces [142–170 g])

Tender and juicy

167°–170°F (75°–77°C)

1 1/2 to 3 hours

USING COOKING MODES

FOOD AND DONENESS TEMPERATURE TIME

Fish (5 to 6 ounces [142–170 g])

Very lightly cooked, medium-rare and tender Medium, tender and flaky Well-done, firm and flaky

Vegetables

Asparagus spears 185°F (85°C) 10 minutes Beets, cut into 2-inch (5.1-cm) pieces 185°F (85°C) 2 1/2 to 3 hours Broccoli (small flowerets) 185°F (85°C) 30 to 40 minutes Carrots, cut into 2-inch (5.1-cm) pieces 185°F (85°C) 30 to 45 minutes Cauliflower (small flowerets) 185°F (85°C) 1 to 1 1/2 hours Cherry or grape tomatoes, halved 185°F (85°C) 20 to 30 minutes Corn-on-the-cob 185°F (85°C) 30 to 45 minutes Mushrooms, halved 195°F (91°C) 1 hour Onions, cut into 2-inch (5.1-cm) pieces 185°F (85°C) 1 to 1 1/2 hours Potatoes, cut into 2-inch (5.1-cm) pieces 185°F (85°C) 2 to 2 1/2 hours Spinach leaves 185°F (85°C) 5 minutes Squash, cut into 2-inch (5.1-cm) pieces 185°F (85°C) 1 to 1 1/2 hours Tomatoes, halved 185°F (85°C) 20 to 30 minutes

Fruits

Apples, halved and cored 185°F (85°C) 1 1/2 hours Pears, halved and cored 185°F (85°C) 1 1/2 hours

110°–120°F (43°–49°C) 122°–130°F (50°–54°C) 135°–140°F (57°–60°C)

30 to 40 minutes 30 to 40 minutes 30 to 40 minutes

Care Recommendations

WARNING

Electrical Shock Hazard:

Do not clean with metal scouring pads. Pieces can break off pad and touch electrical parts, causing a risk of electric shock.

Your multi-function cooker should be cleaned regularly for best performance and long life. Regular cleaning will also reduce the risk of re hazard.

BEFORE CLEANING

1. Unplug multi-function cooker and let cool.

CLEANING

Control Panel Display

Stainless Steel Exterior

Non-Stainless Steel Exterior

Interior of Multi-Function Cooker

Stainless Steel Vessel

Probe Clean the probe with warm, soapy water. Rinse and dry thoroughly with a clean

Wipe with a slightly damp sponge. Protect display when cleaning any other surfaces.

Use a nonabrasive stainless steel cleaner, such as Signature Polish, and apply with a soft lint-free cloth. To bring out the natural luster, lightly wipe surface with a water-dampened microber cloth followed by a dry polishing cloth. Always follow the grain of stainless steel. Signature Polish can be ordered via their website at www.signaturepolishonline.com.

Wipe outside of multi-function cooker with a damp cloth or spray with allpurpose cleaner. Wipe clean with a lint-free cloth. Do not use abrasive cleaners or metal scouring pads.

Wipe inside walls and bottom of multi-function cooker with a damp, soapy cloth.

Allow vessel to cool before washing. Hand-wash in warm soapy water with a sponge, dishcloth, or plastic pad after each use, or wash in dishwasher.

Avoid using steel wool, steel scouring pads, or harsh detergents. The vessel is dishwasher-safe. High temperatures and harsh detergents can discolor the vessel. Gold-brown or blue heat tints may result from overheating and/or mineral

residue. To clean, make a paste with water and a nonabrasive stainless steel cleaner or baking soda. DO NOT USE A CLEANER THAT CONTAINS CHLORINE BLEACH. Apply the paste to the vessel with a sponge or cloth while it is still warm and rub in one direction. Wash again, rinse, and dry.

Although stainless steel is very durable, it is not indestructible. Pitting may result if undissolved salt is allowed to remain in the bottom of the vessel. Do not allow acidic foods or foods that have been seasoned to remain in cookware for long periods of time.

cloth.

Troubleshooting

“Prb” is ﬂashing.

• Probe is not inserted. Please check connection.

“Err 1” is ﬂashing.

• Probe is broken. Contact our customer care center.

“Err 3” is ﬂashing.

• Probe is plugged in during MANUAL, MEAL TIMER, RICE or SAUTE/SEAR modes.

Remove probe.

“Err 4” or “Err 5” is ﬂashing.

• Cooking temperature control is broken. Contact our customer care center.

“Err 6” is ﬂashing.

• Cooking vessel is not in place or not seated correctly. Insert vessel or adjust in cooking

unit.

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, The Living Kitchen, Great American Kitchens, The Fine Art of Kitchen Design, and Ingredients 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.

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