Wolf Appliance Company Range DUAL FUEL RANGES User Manual

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I N T R O D U C I N G W O L F D U A L F U E L R A N G E S

THANK YOU…

TABLE OF CONTENTS

Thank you for purchasing your

new Wolf Dual Fuel Range. Each

of our units is handcrafted with

the knowledge and experience

gleaned from being the premier

supplier of cooking equipment to

professional chefs and their

restaurants for nearly 70 years.

Rest assured this same expertise

is applied to the residential

equipment you have just

IMPORTANT: Check the

appliance rating plate (see page 9)

for type of gas. If this appliance

does not correspond to your type

of gas (natural or LP), contact

your Wolf dealer.

Safety Instructions and Precautions

Wolf Dual Fuel Range Features

Wolf Top Surface Operation

Wolf Top Surface Care

Wolf Charbroiler Feature

Wolf Griddle Feature

4-7

8-9

10-13

IMPORTANT: Operating

instructions for this equipment

has been prepared for customer

use. All installation must be

performed by a qualified installer.

Any required service must be

performed by a Wolf Factory

Authorized Service Center

Technician.

15-17

18-19

20-21

22-42

43-44

45-49

Wolf French Top Feature

Wolf Oven Operation

purchased.

Should service become necessary,

your Wolf Dual Fuel Range is

protected by a warranty that is

one of the finest in the industry.

Take a moment to read the

Troubleshooting Guide

Wolf Cooking Guide

Wolf Service Information

Wolf Warranty

warranty statement on page 51.

This Use & Care Information

will answer most of your

questions about the features,

operation and care for your Wolf

Dual Fuel Range. If you have

questions that are not addressed

here, call 800/332-9513.

*This appliance is certified by Star-K to

meet strict Jewish religious regulations in

conjunction with specific instructions found

on www.star-k.org.

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S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S

READ ALL INSTRUCTIONS BEFORE

USING THIS APPLIANCE

THE RANGE

• Always use dry pothold-

ers when removing pans

from the oven or cooktop.

Wet or damp potholders can

cause steam burns. Do not

use a towel or bulky cloth in

place of potholders.

• Do not store items of

interest to children above

or at the back of the range,

as they could climb on the

appliance to reach items and

be injured.

TOP SURFACE BURNERS

• Read this Use and Care

Information carefully before

using your new Dual Fuel

Range to reduce the risk of

fire, electric shock or injury

to persons.

• Have your installer show

you where the gas supply

shut-off valve is located in

your home. This will enable

you to know how and where

to turn off the gas to the

range.

• Do not use water on

grease fires. Smother any

flames with a lid, baking

sheet or metal tray. Flaming

grease can be extinguished

with baking soda or a multi-

purpose chemical or foam

extinguisher.

• Do not use the appliance

to warm or heat the room.

• Insure proper installation

and servicing. This appli-

ance must be properly

installed and grounded by a

qualified technician.

• Before performing any

service, turn off the gas

supply by closing the gas

shut-off valve and turn off

the electricity to the oven.

• Do not repair or replace

any part of the range

unless specifically recom-

mended in literature accom-

panying this appliance. All

service should be referred

to a qualified technician.

• Have your installer show

you where the fuse or junc-

tion box is located in your

home. This will enable you

to know how and where to

turn off the electricity to the

oven.

• Keep igniters clean and

dry for proper lighting and

performance for the

burners.

• Do not heat unopened

food containers as they

could burst and cause

injury.

• Never leave the range

unattended when in use.

• Keep appliance area

clear and free from

combustible material.

• Do not store combustible,

flammable or explosive

materials near burners,

oven or adjacent cabinets,

or let grease or other flam-

mable substance accumu-

late on the cooktop.

• Do not leave children

alone or unattended in the

area where the range is in

use. Never allow children to

sit or stand on any part of

the range. Do not let chil-

dren play with the cooktop

or oven.

• Do not use aluminum foil

to line any part of the

cooktop or oven cavity.

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S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S

• In the event that a burner

goes out and gas escapes,

open a window or a door.

Wait at least five minutes

before using the unit.

• When deep fat frying,

be certain that the pan is

large enough to contain the

desired volume of food

without overflow caused by

bubbling of the fat. Never

leave a deep fat fryer unat-

tended. Avoid deep fat

frying of moist or frost-

covered foods, as foods

with high water content may

cause spattering or spilling

of the hot fat. Heat fat

slowly, and stir together any

combinations of oils and

fats prior to applying heat.

Utilize a deep fat frying ther-

mometer to avoid heating

the fat to temperatures

• Always check the posi-

tions of the control knobs

to make certain the range or

top surface burners are off

when you are finished

cooking.

• Keep any ventilation

filters clean to avoid

grease fires.

• Always set pans gently

onto the grates and center

them so that they are well

balanced.

• Do not obstruct the flow

of combustion and ventila-

tion air. Your kitchen must

provide an adequate supply

of fresh air to assure proper

combustion and ventilation.

• Always light each burner

prior to placing a pan on

the burner grate. Also, turn

the control knob to the "OFF"

position before removing a

pan from the burner grate.

• Do not allow aluminum

foil, plastic, paper or cloth

to come in contact with a

hot burner or grate. Do not

allow pans to boil dry.

• When cooking, set burner

controls so that the flame

heats only the bottom of

the pan and does not

extend beyond the bottom

of the pan.

• Do not clean the range

while it is still hot. If using

a damp sponge or cloth,

wait until the cooktop has

cooled sufficiently to

prevent steam burns. Also,

some cleaners can produce

harmful or unpleasant

fumes if applied to hot

surfaces. (Refer to Top

Surface Burner Care on

page 14).

• Start the ventilation hood

approximately ten minutes

before cooking on the

range or top surface

burners; this establishes an

air curtain, and improves

the capture of vapor and

moisture.

above the flash point.

• Always turn panhandles

inward so they do not

extend over adjacent work

areas, burners or the edge

of the range.

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S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S

CALIFORNIA

PROPOSITION 65

• Do not use commercial

oven cleaners or oven liner

protective coatings on any

part of the oven.

USE AN EXTINGUISHER

ONLY IF:

WARNING

TO REDUCE THE RISK

OF INJURY TO PERSONS

IN THE EVENT OF A

GREASE FIRE, OBSERVE

THE FOLLOWING:

Burning gas cooking fuel

generates some by-prod-

ucts, which are on the

list of substances, which

are known to cause

cancer or reproductive

harm. To minimize

• You have a Class ABC

extinguisher and you know

how to operate it.

• 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 corro-

sion of metal parts.

• The fire is small and

contained in the area where

it started.

• Smother flames with

a close-fitting lid, baking

sheet or other metal tray,

then turn off the gas

burner. Be careful to

prevent burns. If the

flames do not go out

immediately, evacuate

and call the fire depart-

ment.

exposure to these

• The fire department is

being called.

substances, always

operate this unit accord-

ing to the instruction

contained in this booklet

and provide good venti-

lation.

• You can fight the fire with

your back to an exit.

• Do not clean the door

gasket, because rubbing, or

moving the door gasket may

eliminate the required tight

door seal.

• Do not use water on

• Do not touch heating

elements or interior

surfaces of oven.

grease fires.

• Never pick up a

flaming pan – you may

be burned.

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W O L F D U A L F U E L R A N G E F E A T U R E S

STANDARD FEATURES

VENTILATION

OPTIONS

• Natural or LP gas rangetop

with dual convection electric

oven(s)

• Eight cooking modes

• Oven door windows and dual

halogen lighting

• Overhead wall ventilation

hood

• Proof mode for 18-inch oven

on 48-inch Dual Fuel Range

• Blue porcelain oven interior

• Overhead island ventilation

hood for island installations

• Small 18-inch oven on

48-inch Dual Fuel Range is

single convection

• Proof feature for 30-inch and

36-inch ovens

• Adjustable stainless steel legs

in front and adjustable rear

casters

• Wall Hoods – 30 to 66-inch

widths in classic stainless

steel finish with welded

• Dehydration feature

(with accessory kit #804683)

• Classic stainless steel exterior

finish

• High altitude conversion kit

available (contact your Wolf

dealer)

seams and halogen lighting.

• Self-cleaning oven(s)

• Spring/damper door system

• Temperature probe

• Platinum bezel surrounds all

knobs, chrome, brass and

copper optional

• Island Hoods – 36 to 66-inch

widths in classic stainless

steel finish with welded

• Two and five year residential

warranty

seams and halogen lighting.

• Dual-stacked sealed 15,000

Btu/hr burners with auto-

matic re-ignition at all

settings

• CSA certified for US and

Canada

• All hoods have removable

dishwasher safe stainless steel

filters.

• Full extension bottom rack

(excludes 18-inch oven)

• Hidden bake element

• Melt feature on one 9200

Btu/hr burner

• Contact your Wolf dealer.

• Continuous cast iron porce-

lain top grates

• Pivoting touch control panel

• Coaxial temperature display-

ing oven selector knob

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W O L F D U A L F U E L R A N G E F E A T U R E S

Melt feature on left

rear burner

Griddle grease

collection tray

Pivoting hidden

control panel

Dual-stacked sealed

burners with automatic

re-ignition at all settings

Continuous cast iron

porcelain top grates

Platinum bezels

surround all knobs

Rating plate location

(under control panel)

Coaxial oven selector

knob

Classic stainless steel

exterior finish

Oven door windows and

dual halogen lighting

Spring/damper door

system

Spring/damper door

system

Adjustable stainless steel

legs in front and

adjustable rear casters

Blue porcelain oven

interiors

Self-cleaning oven(s)

Wolf 48-inch Dual Fuel Range

shown: Model DF484CG

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W O L F T O P S U R F A C E O P E R A T I O N

SURFACE BURNERS

BEFORE USING FOR

^THEFIRST TIME

DUAL-STACKED

BURNER ASSEMBLY

A spark electrode ignites each

surface burner. This control

eliminates the need for contin-

uous open flame pilots. For

added safety and convenience,

each burner is designed with an

electronic re-ignition system.

This feature enables any burner

to automatically re-light in the

event it is accidentally extin-

guished.

Clean your range thoroughly

with hot water and a mild

detergent. Rinse and dry with a

soft cloth. This removes any

residual oil and grease left on

the surface from the manufac-

turing process.

The unique dual-stacked burner

design combines all the burner

parts in one assembly piece.

The Simmer gives you ultimate

control for preparing your

food.

Large burners provide a Btu/hr

rating of 15,000 on HIGH.

Small burners provide a Btu/hr

rating of 9200 on HIGH. All

burners have simmer settings.

After cleaning or removing

burner parts for any reason, it

is extremely important that you

reassemble burners correctly.

• Refer to Top Surface Care on

page 14.

The burner cap has a special

orientation and should be

seated flatly. Match notches on

the burner cap to align with the

tabs on bottom of burner.

A distinguishing feature of

Wolf's low Btu/hr control is its

constant, low heat output

without continuous ignitions.

Flame diameter remains full

size; only the heat output is

lowered.

• Check that the burner caps

are positioned correctly.

In case of a power outage, the

surface burners can be re-lit

manually, see page 12.

• Griddles and French Tops

need to go through a "burn in"

to clean oils from the bottom

of these assemblies. See pages

18-21 for cleaning directions.

This patented dual-stacked

burner configuration makes it

possible to enjoy cooking at full

flame as well as maintaining

control while simmering at the

lowest flame setting.

BURNER CAP

CAUTION

ALIGNMENT

TABS

IGNITER

Failure to position the

burner parts correctly could

cause flames or gas to

escape and burn between

parts, resulting in poor

combustion or damage to

your range.

SEALED BURNER

Dual-stacked sealed burner assembly

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W O L F T O P S U R F A C E O P E R A T I O N

CONTROL KNOBS

GRATE PLACEMENT

FLAME HEIGHT

^ANDAPPEARANCE

The control knobs are posi-

tioned to correspond to the

burners they regulate. The

knobs on the far left regulate

the burners on the left side.

Conversely, the knobs on the

far right regulate the burners

on the right side.

To light a burner, push in and

turn the corresponding control

knob counter clockwise to

HIGH setting. You will hear a

"clicking" and see the burner

ignite. Once the burner is lit,

continue turning the knob

counter clockwise to any one of

the settings – HIGH through

LOW.

The low profile, cast iron

Select a flame that is just high

enough to maintain the desired

cooking speed and sized to fit

the base diameter of the pan.

Never extend the flame beyond

the base of the pan. Smaller

diameter pans should be used

on the left rear burner.

grates are designed for a close

fit. This enables you to move

pans easily from one burner to

another without having to lift

the pan or have it tip over

between the grates. Each grate

sets securely on dimples on

each corner of the burner pan.

The precision fit of the control

knobs requires the use of a

nyliner insertion between the

knob and bezel. When remov-

ing knobs for cleaning, place

the bearing back inside the

bezel for easy installation of the

knobs after cleaning.

The flame on natural gas

should be blue with a deeper

blue core. There should be

minimal trace of a yellow flame.

A yellow flame indicates an

improper mixture of air/gas or

impurities in the gas supply to

the range. If this consistently

occurs, call a Wolf Factory

Authorized Service Center

Technician to adjust the

Continuous grates are inter-

changeable (excluding the

charbroiler grate with burner

grate).

To select a SIMMER setting,

turn the burner knob to the

LOW setting; you will feel a

stop-detent in the knob rota-

tion. Push in on the knob,

continuing to turn it counter

clockwise. This moves the

flame to the second tier. Now,

select any variation within the

SIMMER flame settings –

HIGH through LOW.

Position the porcelain coated,

cast iron grates over two

burners. Rubber pads located

under the grate support legs

will match up with the dimples

on the burner pans.

NYLINER INSERTION

mixture. With LP gas, some

yellow tipping to the flame is

acceptable and may not require

an adjustment.

The drip pan holds as much as

2-1/2 cups of a liquid spillover

per two-burner pan.

Each knob is designed to be a

"push-to-turn knob". Although

this is a child-safe design,

children should never be left

unattended in the kitchen when

the range is in use.

A "popping" sound may be

noticed with LP gas when the

surface burner is turned off.

This is normal.

Nyliner insertion

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W O L F T O P S U R F A C E O P E R A T I O N

POWER OUTAGE

COOKWARE

SELECTION

In case of a power outage, the

surface burners can be re-lit

manually. Turn the control

knob to "HIGH", and then

place a flame near the igniter to

light. Use a minimum six inch

length igniter for manual light-

ing of surface burners.

For best results, we recommend

medium to heavy weight pans

that have a flat base, metal

• When using pans made of

cast iron, enameled steel, glass

ceramic or coated with a non-

stick finish, select lower flame

settings. High heat applied to

such materials will cause "hot

spots", scorching and burning.

• Use the front burners for

larger pans. The pans are easier

to handle, especially when hot.

handle and a good fitting cover.

• Use a wok with a flat bottom,

if not using the grate accessory.

• Look for pans that are made

of materials with good heat

conductivity, such as aluminum

and copper. These metals are

sometimes found "sandwiched"

between the inner and outer

layers of the pan construction.

If present, whether visible from

the outside or not, they aid in

evenly conducting heat.

WARNING

• Cover pans while cooking;

covers improve cooking effi-

ciency. Water boils faster, uses

less fuel to come to boiling and

keeps the kitchen cooler.

Never leave pans on a high

setting unattended for long

periods of time. Be particu-

larly cautious when

cooking food in fat/grease.

It can become hot enough

to ignite.

CAUTION

As a safety measure, it is

important to light each

burner individually. Do

not try to manually

re-light the French Top,

charbroiler or griddle.

• Select high-sided (deep) pans,

rather than ones with very wide

bases and low sides. High sides

will minimize liquids boiling

out of the pan.

• Griddles or open roasters

that span two burners are suit-

able, providing they are not

warped.

• Pans with oversize bases that

extend beyond the range frame

should not be used. On HIGH

settings, heat may be trapped

beneath the pan causing perma-

nent damage to the surface

finish.

• When a large pan is centered

over a burner, the diameter

should not exceed ten inches.

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W O L F T O P S U R F A C E O P E R A T I O N

TEMPERATURE SETTING GUIDE

HELPFUL HINTS

ACCESSORIES

• Wait until surfaces are cool

before cleaning.

Extra Range-Top Surface

Burner Accessories

LOW Simmer

(9200 Btu/hr)

Melting, holding chocolate

Melting butter

Heating, holding delicate sauces

Warming foods

• Best results occur by wiping

up spills and spatters as they

occur and immediately after the

cooktop has cooled. If splatters

are allowed to bake on, they

may permanently damage or

stain the finish.

• Stainless steel backsplash

risers (choice of 5", 10" or 20"

high with high shelf)

HIGH Simmer

Melting large quantities

Simmering sauces

Steaming rice

NOTE: Use of a 10-inch riser

is required for Dual Fuel Ranges

with a charbroiler when installed

against a combustible surface.

A 5-inch riser is required for

Dual Fuel Ranges equipped with

anything other than a char-

broiler, when installed against a

combustible surface. For island

installations meeting the

LOW to MEDIUM Heat

Frying eggs

Heating milk, cream sauces, gravies,

puddings and cream soups

Pan-frying

Simmering large quantities

Boiling vegetables in water

• If in doubt about using one

of your cleaners, check the

label. To check if it is safe to

use on your cooktop, try a

small amount on an inconspicu-

ous area using very light

pressure.

MEDIUM to HIGH Heat

Sautéing

Browning

Braising

Fast boiling large quantities

Quick frying

minimum clearances to walls,

use the island trim shipped with

the Dual Fuel Range.

• Use caution when spraying

cleaners. Some contain caustic

ingredients that can damage

adjacent parts and finishes.

Protect the adjacent parts by

masking them off so that the

over-spray is contained to the

finish being cleaned.

• Wok grate

HIGH Heat

Boiling water

Deep fat frying – only to heat oil

Heating broth soups, stocks

• High Altitude Conversion

Package

• Bezel accent colors in chrome,

copper and brass (all bezels

come with black text).

• Do not spray cleaners on

electrical controls, igniters,

wires or knob valve stems.

• Optional set-on Griddle

Accessory

• Contact your Wolf dealer.

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W O L F T O P S U R F A C E C A R E

TOP SURFACE CLEANING CHART

Part Identification

Material

Care Recommendation

Burner Pan

Exterior Finish – Porcelain Steel

Resistant to most stains, but not totally impervious to damage. Salt and some cooking

liquids may pit and stain the surface. Always remove these spills immediately.

! Do not use abrasive cleaners;

(i.e. Scotch-Brite^™or Soft Scrub^™)

they will permanently scratch the

surface.

General care: Use a clean cloth or sponge; wipe with warm water and a mild dish

detergent. Rinse and dry immediately.

Spray degreasers: Removes fingerprints and greasy spatters. Spray on a cloth and

wipe surface. Buff dry immediately to avoid streaking.

Protective polish: Apply to surface to maintain luster and protect from food stains.

Hard water stains: Use white vinegar and water.

General care: Cool first. Remove grate. Wash caps in warm water and liquid deter-

gent or mild abrasive cleaners. Foods high in acid or sugar content, such as milk,

tomatoes, sauerkraut, fruit juices, pie filling, may pit or craze the surface. Remove as

soon as possible; do not cook the spill on again.

Burner Cap

Porcelain Enamel (matte finish)

Remove from the range and place on a flat surface near the sink.

Burner Grates

Porcelain-Coated Cast Iron

Non-abrasive cleaners: Hot water and liquid detergent, paste of baking soda and

water, plastic pad or sponge.

Mild abrasive and abrasive cleaners: Use sparingly.

Control Knobs

Oven Selector Knob

Bezels

Print Coated Die Cast Zinc

To remove the knobs, pull the knobs forward off the valve stem (see page 11 on nylon

bearing).

General care: Wipe each knob with damp cloth and mild soap and water; rinse and

dry. Never soak in water or use abrasive cleaners; they will scratch the finish and may

remove the markings. Do not place in dishwasher.

NOTE: Please hand wash all decorative components of your Dual Fuel Range. This

includes the knobs, bezels, grates and burner caps. A dishwasher should not be used

to clean any of these components.

Spark Igniters

Ceramic

Keep dry; never spray water or cleaner directly on the igniter. When cleaning around

the surface burner, be careful that the cloth does not catch on the igniter and damage.

14 NOTE: The reference to brand names is not an endorsement but intended as an example of a cleaning product.

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W O L F C H A R B R O I L E R F E A T U R E

CHARBROILER

OPERATION

CHARBROILING TIPS

This optional feature is

• Turn on the ventilation hood

10 minutes prior to using the

charbroiler.

• Always select lean meat or

trim fat before grilling.

Excessive flames may occur

when grilling meat and poultry

with excessive fat.

CAUTION

designed with an infrared

burner to give the highest

quality and most efficient

method of gas grilling. This

burner becomes an orange-red

color at the surface of the

ceramic tile and when it glows,

it transfers an intense heat to

the food. This chars the outside

of the food, leaving the inside

tender and juicy.

The stainless steel cover

must be removed prior to

operation of the char-

broiler.

• The timings in the grilling

chart are approximate. Actual

timings depend on the quantity,

thickness and starting tempera-

ture of the food.

• Apply basting sauce halfway

through cooking time.

• Turn the knob counter clock-

wise until you hear a clicking

noise. This is the electronic

igniter. Then continue turning

counter clockwise to "HIGH".

• Use a minute timer as a

reminder to turn the food over

halfway through cooking time.

• To minimize flare-ups when

grilling chicken breasts and

thighs, remove the skin. Brush

pieces with peanut oil to reduce

sticking on the grate.

The infrared burner is designed

to operate at 100% full heat

output at 16,000 Btu/hr.

WARNING

• Preheat grill for about ten

minutes before adding the food.

The ceramic tiles will have an

orange-red glow.

To prevent flare-ups, never

leave the charbroiler

during use.

• If the knob is not set fully at

"HIGH", the burner may turn

blue and the automatic igniter

will begin sparking. Turn the

knob back to "HIGH".

• The 22-inch charbroiler, has

two separate burners with sepa-

rate control knobs, which act

independently of each other.

• If flare-ups occur, use long

tongs and quickly move the

food to another place on the

grate.

CAUTION

Do not use cookware on the

charbroiler grate.

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W O L F C H A R B R O I L E R F E A T U R E

CHARBROILER CARE

^ANDCLEANING

• Charbroiler Grate (porcelain-

coated cast iron): When cool,

lift off and set in the sink. Pour

very hot water over the cooked

on residue. Cover with wet

dishtowels and pour more hot

water over it. Allow the hot,

moist conditions to help loosen

the residue. Remove remaining

soil with a soap-filled scouring

pad. Rinse and dry.

• Igniter (ceramic): Avoid

contact with the igniter; it is

fragile and can chip or break.

CLEANING

INSTRUCTIONS

2) Remove the front angled

deflector plate.

3) Remove the charbroiler

decorative frame.

CAUTION

Allow the charbroiler

surface to cool sufficiently

before cleaning surfaces.

4) After cleaning, put charbroiler

decorative frame back in place.

Be careful when assem-

bling the components.

Avoid any contact with the

igniter; it is fragile and

can chip or break.

5) Line up the two small tabs

on the bottom of the front

angled deflector plate with the

notches in the decorative frame.

The two tabs should fit securely

in the notches, and the front

angled deflector plate should

rest along the front of the

decorative frame.

NOTE: To keep the charbroiler

looking its best, it is recom-

mended to clean after every use.

Do not use any commercial

cleaners on any part of the

charbroiler assembly.

• Charbroiler Frame and

Front Angled Deflector Plate

(stainless steel): Remove from

the range. Soak in hot water

and dish detergent. Wash thor-

oughly, scrubbing with scouring

pad, if needed.

1) Remove the charbroiler

grate.

6) Reinstall charbroiler grate.

CHARBROILER

FRAME

CHARBROILER

GRATE

IGNITER

FRONT

ANGLED

DEFLECTOR

PLATE

TAB

Charbroiler grate

Charbroiler interior components

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W O L F C H A R B R O I L E R F E A T U R E

CHARBROILER GRILLING TIMES

Refer to the "Wolf Cooking Guide Charts" on pages 45-49

Food / Description

Grilling Time

Beef:

Ground beef patties, 1/4 lb., 1/2" thick

9-10 minutes (medium well)

Steaks, 1/2"-3/4" thick

11-13 minutes (rare)

14-16 minutes (medium)

17-18 minutes (well done)

Chicken:

Breasts, boneless & skinless, 1/2" thick

12-13 minutes

30-35 minutes

25-30 minutes

Breasts, bone in

Thighs, skinless

Ham:

Ham slice, 1/2" thick

4 minutes

Seafood:

Shrimp, (16-20/lb.)

10-12 minutes

Fresh Vegetables:

Bell peppers, whole

20 minutes

20-25 minutes

30-35 minutes

6 minutes

Corn on the cob, husked

Corn on the cob, in the husk

Mushrooms

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W O L F G R I D D L E F E A T U R E

GRIDDLE

BEFORE USING FOR

^THEFIRST TIME

GRIDDLE OPERATION

The cast iron griddle plate

operates at 18,000 Btu/hr. It is

thermostatically controlled

which means once the set

temperature is reached, the

heat cycles to hold that setting.

Prior to use it is necessary to

"season" the griddle so foods

do not stick and the surface is

protected from moisture.

This process will change the

appearance.

• Push and turn the knob to

350˚F (175˚C). Heat until you

see the first signs of smoke.

Turn off the heat. When

griddle is only slightly warm,

wipe off any excess oil. Let the

griddle cool completely.

• To heat the griddle, push in

the knob and turn counter

clockwise to desired tempera-

ture. It is normal to hear a

clicking sound. This is the

electronic ignition lighting the

burner. When the burner is lit,

the thermostat will control the

temperature.

CAUTION

The stainless steel cover

must be removed prior to

operation of the griddle.

• Clean surface with hot water

and a mild detergent. Rinse and

dry.

• Repeat with another

teaspoon of oil. The brown

appearance will darken with

use.

• Preheat for approximately

10 to 15 minutes. When the

griddle is preheated, the griddle

indicator light will go out. The

light will cycle on and off as the

thermostat needs more heat to

maintain the set temperature.

This will allow heat to be

• Turn on ventilation hood.

• The griddle needs a "burn

in" period. Turn on griddle at

350˚F (175˚C) for 30 minutes to

clean oils from the bottom of

the griddle.

• To season, pour 1 teaspoon of

oil per 11-inch griddle in the

center; spread evenly with a

paper towel, avoiding the

corners. Be careful not to apply

too much oil. Excess oil will

leave a gummy residue and have

to be removed.

evenly distributed and reach the

set temperature.

• For the 22-inch griddle,

there are two separate burners

with separate control knobs,

which act independently of

each other.

• To turn off the griddle, turn

the knob clockwise to the

"OFF" position.

• Use peanut oil, and not corn

or olive oil to season.

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W O L F G R I D D L E F E A T U R E

GRIDDLE CARE

GRIDDLE COOKING CHART

• Use a metal spatula and

scrape grease into the grease

collection tray.

• Re-apply a small amount of

oil to the griddle after each

cleaning.

Refer to the "Wolf Cooking Guide Charts" on pages 45-49

Suggested Temperature

Food

• When the surface has cooled,

wipe it with a paper towel to

remove excess grease or oil.

• Occasionally remove the

seasoning, clean thoroughly

and re-apply. To remove it, add

white vinegar and water, or

club soda to a slightly warm

surface. Scrub with a fine wire

brush or a fine-grit griddle

brick. Repeat application if

necessary. Be certain to apply a

light coat of oil after cleaning

for seasoning.

200˚F (95˚C)

Hold cooked food at a

serving temperature

250˚F (120˚C)

350˚F (175˚C)

Eggs

• Scrape griddle clean. Pour

1/2 cup warm water onto

griddle. Pour 1 teaspoon FDA

approved commercial griddle

cleaner (available at restaurant

supply outlet) and scrape

French toast, pancakes

sandwiches, bacon, sausage,

pork chops, and flattened

boneless chicken breasts

griddle grease into grease

400˚F (205˚C)

Vegetables, sliced or grated

collection tray. Empty grease

collection tray. Rinse griddle

with 1/2 cup warm water. Dry

the griddle with paper towels.

CAUTION

Be particularly cautious

when cooking food high in

fat. It can become hot

enough to ignite.

• Clean grease collection tray

after each use. Do not allow

grease to accumulate in the

tray and become a fire hazard.

• To remove grease collection

tray, gently pull the tray

towards yourself to lift it out.

Clean grease collection tray

with soapy water and a clean

cloth, or is dishwasher safe.

Replace the grease collection

tray.

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W O L F F R E N C H T O P F E A T U R E

FRENCH TOP

BEFORE USING FOR

^THEFIRST TIME

FRENCH TOP

OPERATION

The 15,000 Btu/hr French Top

is an optional feature that

The cooking surface is made

of polished cast iron that is an

excellent heat conductor. The

several rings allow for the solid

surface to expand with the heat

while remaining flat. The set of

rings also provide thermal

breaks in the cast iron that

distributes the heat in a graduat-

ing intensity, hottest in the

center and coolest around the

edges.

• To use the French Top, push

and turn the knob counter

clockwise until you hear the

clicking sound of the igniter

lighting the burner. When you

hear the burner ignite, turn the

knob clockwise to the "HIGH"

setting. Preheat for 25 to 30

minutes before cooking on it.

This allows the solid cast iron

plate to heat thoroughly.

provides a 22-inch cooking

surface with the hottest temper-

ature under the center plate and

the lowest temperature near the

edges. This design makes it

possible to use several pans at

once for a variety of cooking

tasks. For example, fry chicken

towards the center, while

• Turn on ventilation hood.

• The French Top needs to go

through a "burn in" period.

Turn on the French Top for 30

minutes to clean oils from the

bottom side of the surface.

simmering a sauce in one

• To raise or lower the cooking

heat, slide the pan either

corner and keeping vegetables

warm in a different corner.

Place the pan or pans towards

the edge according to their

contents and quantity.

toward or away from the center

plate. This gives you total

control over the most delicate

sauces. It is not necessary to

adjust the flame height.

• Clean surface with detergent

and warm water. Rinse and dry.

Maintain it as you would a cast

iron skillet; keep it free from

moisture. Spray a light mist of

vegetable oil on a towel or

cloth. Wipe the surface with

this light coating of oil.

• It is normal for the cast iron

to darken with use to a bluish/

black color.

French Top center plate

W O L F F R E N C H T O P F E A T U R E

FRENCH TOP

FRENCH TOP CARE

COOKING TIPS

• Always cook in pans. Do

not cook food directly on the

surface.

• It is best to maintain a

"seasoned" surface to protect

the cast iron from moisture.

When this "seasoning" tech-

nique is applied correctly, food

spatters will not stain and the

surface will be protected from

moisture. Its appearance

darkens with use, a sign that

the French Top has been fully

tempered and is properly

seasoned. Regular maintenance

will be easier.

The burner is located below

the center plate. The plate

remains in place during

cooking but it can be lifted off

to check or service the burner.

Use the center plate hook

provided with your range as

shown in the illustration below.

• Never remove the center

plate when cooking.

• Clean entire surface after

each use while it is slightly

warm.

• When bringing large

amounts of water to a boil, it is

fastest to do it on one of the

regular burners.

• Wipe the surface with a mild

detergent (i.e. Dawn^®) and

water. Rinse and dry.

CENTER PLATE HOOK

CENTER PLATE

Periodically, it may be neces-

sary to strip the oil and stains

from the plate. Apply a small

amount of white vinegar and

water to the surface while it is

slightly warm. Repeat until

excess oil has been removed.

• Spray a light coating of

vegetable oil on a towel or

cloth. While surface is still

slightly warm, apply oil evenly

until it is absorbed into the cast

iron. Use oil sparingly; too

much oil will smoke excessively

when heated and leave a

gummy coating that will have

to be removed. Avoid using

olive or corn oil. They leave a

gummy residue.

CAUTION

Never leave pans on a high

setting unattended or for

long periods of time. Be

particularly cautious when

cooking food high in fat. It

can become hot enough to

ignite.

CAUTION

Use caution before

touching; be sure that the

surface has cooled to a safe

temperature to avoid steam

burns.

French Top center plate removal

• Repeat this process after each

use until a sheen develops.

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W O L F O V E N O P E R A T I O N

WOLF OVEN

FEATURES

COOKING MODES

^ANDFEATURES

GENERAL TIPS

• Eight cooking modes, each

dedicated to give the best

results for a specific kind of

cooking. This is the ultimate

fine-tuning in oven perform-

ance for your individual

• A patented spring/damper

door hinge system assures

smooth opening and closing of

the heavy door.

• Bake Mode

• A beeping sound will be

heard as each mode is dialed on

the oven selector knob. This is

normal to alert the user that

the oven is preparing to heat.

• Bake Stone Mode (30-inch

and 36-inch cavities only).

This mode requires Bake

Stone accessory (see page 25).

• Bottom rack can be fully

extended onto the oven door

guides, making it safer and

more comfortable to reach food

in a hot oven.

• Most oven modes have a

temperature setting span of

170˚F (75˚C) to 550˚F (290˚C)

that are adjustable by 1˚ incre-

ments. The exception is Broil,

Convection Broil, Proof feature

and Convection when using the

Dehydration feature.

cooking preferences.

• Broil Mode

• Display window so that the

time and timed features of the

oven can be seen.

• Convection Mode

• Convection Bake Mode

• Convection Broil Mode

• Convection Roast Mode

• Proof Mode (18-inch oven)

• Dehydration

• Proofing

• Large graphics on the knob

and control panel make it easy

to see and read.

• Smaller sized cookware is

needed in the 18-inch oven.

• Large cooking cavity

increases usable oven capacity

for extra large baking pans and

over-size turkeys.

• Proof Feature (30-inch and

36-inch ovens)

• Roast Mode

• Bake element located beneath

the oven floor makes it easy to

access any spillover.

• Dehydration Feature –

This feature requires optional

accessory (see page 34).

• The unique coaxial oven

selector knobs make it easy to

set oven temperatures in

different modes.

• Delayed Start Feature

• Probe Feature

• Sabbath Feature

• Self-Clean Feature

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W O L F O V E N O P E R A T I O N

TIME OF DAY

CLOCK

OVEN TIMER

FAHRENHEIT TO

CELSIUS

Immediately after the oven is

installed, set the 12-hour clock

to the current time of day. It

must be reset after a power

failure. The clock is visible on

the panel during all modes,

except when timer feature is

used or when the hidden

CHANGING CLOCK TO

24 HOURS

The oven has a Timer that

operates independently from

the oven controls. Once a time

is set in hours and minutes, the

countdown is seen in display

window. Only the last minute

counts down in seconds.

The oven can be changed from

Fahrenheit temperature to

Celsius or vice versa.

1) Touch and hold CLOCK

on hidden control panel for 5

seconds.

SETTING CONTROLS

2) Touch CLOCK to change

from 24 hour to 12 hour or vice

versa.

1) Touch and hold CLOCK

on hidden control panel for 5

seconds.

• An audio signal acts as a

reminder when the amount of

time runs out. To stop the

signal, touch CLEAR.

control panel is closed.

3) Touch ENTER or after 2

seconds the clock will set by

default.

2) Touch COOK TIME.

3) Touch ENTER.

SETTING CONTROLS

1) Touch CLOCK on the

hidden control panel.

• Maximum time that can be

set is 9 hours and 59 minutes.

2) Touch up or down arrows

to increase or decrease the

time. Stop when the correct

time of day shows in the

control panel. Time will change

from pm to am by passing the

12:00 mark.

SETTING CONTROLS

1) Touch TIMER on the

hidden control panel.

2) Touch up or down arrows

to increase or decrease the

desired amount of cooking time

in hours and minutes.

3) Touch CLOCK or

ENTER to set the clock. Two

beeps will be heard.

3) Touch ENTER or TIMER

to start timer. Two beeps will

be heard. Oven will chime and

time will continually flash when

timing is complete.

4) When timing is complete,

touch CLEAR to stop signal.

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W O L F O V E N O P E R A T I O N

BAKE MODE

How Bake mode works: Both

the hidden bake element and

broil element are used to heat

the air and cycle on and off to

maintain temperature. This

mode is best for single rack

cooking, primarily bakery

foods.

• A 14" x 16" baking sheet is an

SETTING CONTROLS

for Bake Mode

4) If the temperature probe

is used, follow Probe Feature

directions on page 38.

optimum size for the 30- and

36-inch ovens. Optimum size

for the 18-inch oven is 9" x 13".

Allow at least 1 inch between

edge of pan and walls of oven.

1) Turn oven selector knob

bezel counter clockwise to

BAKE.

5) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished. If the timer is not

cleared, it will continue to

chime every 30 seconds.

2) Oven temperature is preset

at 350˚F (175˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

Oven can be operated to any

1˚F increment.

• Size, shape and finish of cook-

ware affects the baking time.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

• Food on insulated cookware

cooks more slowly.

• Use timings as a guide for

other similar foods.

6) Remove food. Always use

dry potholders when removing

hot pans from the oven.

• Food cooked in dark metal

pans may cook faster than food

cooked in shiny pans.

• Always preheat for Bake

mode.

To change the temperature

from 350˚F (175˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

7) Turn oven selector knob

to OFF to end this mode.

• Dark, non-stick pan coatings

brown more than light, non-

stick coatings.

• Temperature probe may be

used in this mode.

• Use interior oven light and

over-size window to check

browning. Limit frequent door

openings to prevent losing heat

and lengthening cooking time.

OVEN SELECTOR KNOB

BEZEL

temperature setting.

WOLF TIPS FOR SUCCESS

The temperature display alter-

nates between set and actual

oven temperatures. Tempera-

tures below 150˚F (65˚C) are

displayed by the word "Lo".

• Your standard recipes should

always perform in this mode.

• Do not cook with a pan on

oven floor or use aluminum foil

to line the floor.

• Use only one rack.

3) Add food when the chime

signals oven has reached

preheat temperature.

Oven selector knob and bezel

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W O L F O V E N O P E R A T I O N

BAKE STONE MODE

ACCESSORY

OVEN PREPARATION

BAKE STONE CARE

WOLF TIPS FOR SUCCESS

#802693 BSTONE 30

#802681 BSTONE 36

For 30-inch and 36-inch

ovens only (available through

your Wolf dealer)

• Remove excessive food using

a scraper. Brush off any crumbs.

• Allow approximately 25

minutes for this function to

reach the set oven temperature.

CAUTION

Never put water or any

substance on the oven floor.

This could scratch or

• Allow stone to cool

completely before wiping with

a wet cloth. Wet cloths on a hot

surface can cause steam burns.

• Only use one bake stone rack

per oven.

damage the oven porcelain.

How Bake Stone mode works:

A specially designed rack and

heating element are used for

this mode to assure the food

quality expected from this

specific form of cooking. To

produce a hot oven environ-

ment necessary for baking on a

ceramic stone, a heating

• Use only the Wolf bake stone

in the Bake Stone mode.

• Do not soak or immerse the

Bake Stone in water.

• Always preheat oven for

approximately 25 minutes when

using the Bake Stone mode.

• Food is usually cooked

directly on the stone. To

prevent sticking, apply plenty

of cornmeal or flour to the

bottom of the food.

• Do not use soap or detergent.

The ceramic stone could absorb

the taste and transmit those

flavors onto the food.

• Temperature probe may be

used in this mode.

• Remove all racks from oven.

• Remove the element plug.

element is added under the

stone to enhance the heat from

both convection fans.

• Stubborn stains may occur on

the bake stone. These will not

impair the flavor of the food

being baked.

• Bake stone element, rack and

ceramic stone should be

removed after baking and not

left in during any of the other

cooking modes. The oven will

not function as originally

designed in any other mode,

while the bake stone element is

installed.

• Insert the bake stone element

into receptacle at the back of

oven.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

• For more thorough cleaning,

turn bake stone over when

using it. The underneath side

will clean itself when the bake

stone is used next.

• Use timings as a guide for

other similar foods.

• Slide the bake stone rack

onto rack guide position 1.

• Place the bake stone on rack

with the lip hanging over front

edge of rack.

• Use care in handling the bake

stone. It will chip or break if

dropped.

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W O L F O V E N O P E R A T I O N

SETTING CONTROLS

for Bake Stone Mode

4) If temperature probe is

used, follow Probe Feature

directions on page 38.

SAFETY PRACTICES

for Bake Stone Mode

CAUTION

Avoid cooking foods with

a high fat content on the

bake stone. The porous

ceramic material will

absorb the grease and

discolor the stone. Flare-

ups can occur.

1) Turn oven selector knob

bezel counter clockwise to

STONE.

• Allow stone to cool before

removing from oven. Do not

remove while it is still hot.

5) If timer is set, oven will

chime when one minute is left

on timer.

2) Oven temperature is preset

at 400˚F (205˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

• Do not touch the bake stone

element while it is hot. Let it

cool completely before remov-

ing.

6) Remove food.

7) Turn oven selector knob

bezel to OFF to end this

mode.

• Use care in handling the bake

stone. It will chip or break if it

is dropped.

To change the temperature

from 400 ˚F (205˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

8) When oven and bake stone

have cooled, remove bake

stone, element and special

rack.

temperature setting.

The temperature display alter-

nates between set temperature

and actual oven temperature.

3) Add food when the chime

signals oven has reached

preheat temperature.

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W O L F O V E N O P E R A T I O N

BROIL MODE

How Broil mode works: The

top element is used to conduct

an intense, radiant heat which

browns one side of the food at a

time.

WOLF TIPS FOR SUCCESS

• Start cooking poultry skin side

down.

3) Oven temperature is preset

at "br1" for 550˚F (290˚C) – Hi

Broil. Touch ENTER or after

2 seconds the oven will turn on

by default.

• Broil with oven door closed.

• Begin with cold food directly

from refrigerator.

• Do not preheat for Broil mode.

• Place oven rack at proper level

before placing food in the oven.

• The 18-inch oven broiler pan

fits best with short sides touching

each side on rack position 6.

Usually broiled foods must be

turned over to brown the other

side and finish cooking. The

high heat cooks quickly and

gives a rich brown outer

appearance. This mode is best

for meats, fish and poultry

pieces up to 1-inch thick.

To change the setting, immedi-

ately turn the oven selector

knob to the left to decrease the

oven setting to "br2" 450˚F

(230˚C) – Med Broil or "br3"

350˚F (175˚C) – Low Broil.

• Preferred for meat, fish and

poultry pieces equal or less than

1-inch thick.

CAUTION

Never use heatproof glass

(Pyrex®) or pottery. They

can shatter.

• Always use the two-piece broil

pan packaged with your oven.

4) If timer is set, oven will

chime when one minute is left

on timer.

• Always use slotted top grid of

broiler pan. It allows fat to drip

away from food and from intense

radiant heat. This reduces spat-

tering, smoking and risk of fire.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

5) Remove food. Always use

dry potholders when removing

hot pans from the oven.

• Use timings as a guide for

other similar foods.

SETTING CONTROLS

for Broil Mode

• Do not use the temperature

probe with this mode.

6) Turn oven selector knob

bezel to OFF to end this

mode.

• Turn food after one half of

cooking time.

1) Place food in oven at correct

rack position. Close oven door.

• Brush lean meat and fish with

peanut oil before cooking to

prevent sticking.

2) Turn oven selector knob

bezel counter clockwise to

BROIL.

CAUTION

When turning food or

checking doneness, open the

door carefully. Smoke and

steam may have accumu-

lated.

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W O L F O V E N O P E R A T I O N

CONVECTION MODE

How Convection mode works:

Dual convection fans, each

with a heating element,

operate from the back of the

oven to move the heated air

throughout the entire oven

cavity. The 18-inch oven has a

single convection fan.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Convection Mode

4) If the temperature probe

is used, follow Probe Feature

directions on page 38.

• Use low-sided, uncovered

pans to cook foods.

1) Turn oven selector knob

bezel clockwise to the dark

area on the dial marked

CONV.

5) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished.

• A 14" x 16" baking sheet is an

optimum size for the 30- and

36-inch ovens. Optimum size

for the 18-inch oven is 9" x 13".

Allow at least 1 inch between

edge of pan and walls of oven.

2) Oven temperature is preset

at 325˚F (160˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

Uniform air movement makes

it possible to cook on all six-

rack levels simultaneously in

this mode. The heat is cycled

on and off to maintain the

temperature, resulting in

evenly browned food.

6) Remove food. Always use

dry potholders when removing

hot pans from the oven.

• Reduce standard recipe

temperatures by 25ºF (15˚C) in

this mode.

To change the temperature

from 325˚F (160˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

7) Turn oven selector knob

bezel to OFF to end this

mode.

• Pans do not need to be stag-

gered when cooking on more

than one rack.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-

49.

• Baking time may be less than

expected; check doneness 5 to

10 minutes early.

temperature setting.

• User timings as a guide for

other similar foods.

The temperature display alter-

nates between set and actual

oven temperatures.

• Always preheat for

Convection mode.

3) Add the food when the

chime signals the oven has

reached preheat temperature.

• Temperature probe may be

used in this mode.

• The convection area of the

oven dial is shown in black on

the oven selector knob bezel.

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W O L F O V E N O P E R A T I O N

CONVECTION BAKE

MODE

How Convection Bake mode

works: This mode combines

heat from two convection

elements with some heat from

the bake element that is located

beneath the oven floor. Two

convection fans circulate this

heat within the oven cavity.

The 18-inch oven has a single

convection element and fan.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Convection Bake Mode

3) Add food when chime

signals the oven has reached

preheat temperature.

• Reduce standard recipe

temperature by 25˚F (15˚C) in

this mode.

1) Turn oven selector knob

bezel clockwise to the dark

area on the dial marked BAKE.

4) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished.

• The 30- and 36-inch ovens

can bake multiple pies on the

same rack, rather than on

different racks.

2) Oven temperature is preset

at 375˚F (190˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

5) Remove food. Always use

dry potholders when removing

hot pans from the oven.

• The 18-inch oven can bake

only one pie at a time.

The added heat source from

the bottom of the oven makes

this mode ideal for pie baking.

To change the temperature

from 375˚F (190˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

6) Turn oven selector knob

bezel to OFF to end this

mode.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

• Use timings as a guide for

other similar foods.

temperature setting.

• Always preheat for

Convection Bake mode.

The temperature display alter-

nates between set and actual

oven temperatures.

• Temperature probe may be

used in this mode.

• The convection area of the

oven dial is shown in black on

the oven selector knob bezel.

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W O L F O V E N O P E R A T I O N

CONVECTION BROIL

MODE

How Convection Broil mode

works: Intense radiant heat

from the top element browns

and sears the surface of the

food while both convection fans

circulate hot air around the

food. The 18-inch oven has a

single convection fan.

WOLF TIPS FOR SUCCESS

• Use slotted top grid of

broiler pan. It allows fat to drip

away from food and from

intense radiant heat. This

reduces spattering, smoking

and risk of fire.

2) Turn oven selector knob

bezel clockwise to the dark

area on the dial marked

BROIL.

• Convection Broil with oven

door closed.

• Do not preheat for

Convection Broil mode.

3) Oven temperature is preset

at "br1" for 550˚F (290˚C) – Hi

Convection Broil. Touch

ENTER on hidden control

panel or after 2 seconds the

oven will turn on by default.

• Place rack at desired level

before placing food in oven.

CAUTION

This mode shortens broiling

times for thicker cuts of meat,

fish and poultry. The heat of

the broiler browns the exterior,

while the convection fans keep

the interior moist and juicy.

When turning food or

checking doneness, open

oven door carefully. Smoke

and steam may have accu-

mulated.

• Preferred for meat, fish and

poultry pieces between 1-1/2

and 3 inches thick.

To change the setting, immedi-

ately turn the oven selector

knob to the left to decrease the

oven setting for "br2" 450˚F

(230˚C) – Med Convection

Broil or "br3" for 350˚F (175˚C)

– Low Convection Broil.

• Always use the two-piece broil

pan packaged with your oven.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

• Turn most foods over after

one half of cooking time.

CAUTION

Never use heatproof glass

(Pyrex^®) or pottery. They

can shatter.

• Use timings as a guide for

other similar foods.

• Brush lean meat and fish with

vegetable oil before cooking to

prevent sticking.

4) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished.

• The convection area of the

oven dial is shown in black on

the oven selector knob bezel.

• Start cooking poultry skin side

down.

SETTING CONTROLS

for Convection Broil Mode

• Do not use the temperature

probe with this mode.

5) Remove food. Always use

dry potholders when removing

hot pans from the oven.

• Begin with cold food directly

from refrigerator.

1) Place food in oven at

correct rack position. Close

oven door.

• The 18-inch broiler pan fits

best when the short sides of the

pan are slid into the oven on the

rack guides.

6) Turn oven selector knob

bezel to OFF to end this mode.

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W O L F O V E N O P E R A T I O N

CONVECTION ROAST

MODE

How Convection Roast mode

works: Heat from both convec-

tion fans, with additional heat

from the broil element, intensi-

fies the convective and radiant

heating in this mode. In the

18-inch oven, the single

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Convection Roast Mode

1) If the temperature probe

is used, follow Probe Feature

directions on page 38.

• Use low-sided, uncovered

pans on a roast rack to cook

food.

1) Turn oven selector knob

bezel clockwise to the dark

area on the dial marked

ROAST.

2) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished.

• The lower part of the broil

pan with a meat rack makes an

excellent roasting pan.

convection fan works with the

top heat.

2) Oven temperature is preset

at 325˚F (160˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

• Roasting time may be less

than expected; check doneness

earlier than usual.

3) Remove food. Always use

dry potholders when removing

hot pans from the oven.

This combination gently

browns the exterior and seals in

juices making it perfect for

roasting tender cuts of beef,

lamb, pork, and poultry.

• Select food that is roasted

uncovered.

To change the temperature

from 325˚F (160˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

4) Turn oven selector knob

bezel to OFF to end this

mode.

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

• Begin with cold food directly

from refrigerator.

• Always preheat oven for

Convection Roast mode.

CAUTION

temperature setting.

Cook stuffed turkeys,

weighing over 15 lbs. in

the Roast mode. As a food

safety issue, always cook

stuffing to an internal

temperature of 165˚F

(75˚C).

• Temperature probe may be

used in this mode.

The temperature display alter-

nates between set and actual

oven temperatures.

• The convection area of the

oven dial is shown in black on

the oven selector knob bezel.

3) Add food when chime

signals oven has reached

preheat temperature.

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W O L F O V E N O P E R A T I O N

ROAST MODE

How Roast mode works:

Both bake and broil elements

are used to heat the air and

cycle on and off to maintain

temperature. Designed espe-

cially for roasting the less

tender cuts of meat that should

be covered, such as chuck

roasts, lamb shanks, pot roasts,

stew meat.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Roast Mode

4) If temperature probe is

used, follow Probe Feature

directions and USDA tempera-

ture recommendations on page

38.

• Roasting bags may be used.

1) Turn oven selector knob

bezel counter clockwise to

ROAST.

• When roasting large items,

such as a turkey, the pan should

not cover the entire rack and

block heat from naturally circu-

lating.

5) If the timer is set, the oven

will chime when one minute is

left on the timer, and chime

again when cooking time is

finished.

2) Oven temperature is preset

at 350˚F (175˚C). Touch

ENTER on the hidden control

panel or after 2 seconds the

oven will turn on by default.

• Cook stuffed turkeys, weigh-

ing over 15 lbs. in the Roast

mode. As a food safety issue,

always cook stuffing to an

internal temperature of 165˚F

(75˚C).

• Refer to the "Wolf Cooking

Guide Charts" on pages 45-49.

6) Remove food. Always use

dry potholders when removing

hot pans from the oven.

To change the temperature

from 350˚F (175˚C), immedi-

ately turn the oven selector

knob to the right to increase

the oven temperature or to the

left to decrease the oven

• Use timings as a guide for

other similar foods.

7) Turn oven selector knob

bezel to OFF to end this

mode.

• Always preheat for Roast

mode.

temperature setting.

• Temperature probe may be

used in this mode.

The temperature display alter-

nates between set and actual

oven temperatures.

3) Add food when the chime

signals oven has reached

preheat temperature.

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W O L F O V E N O P E R A T I O N

PROOF MODE AND

PROOF FEATURE

There is a Proof mode on the

oven selector knob bezel on the

18-inch oven cavity. Both the

30- and 36-inch oven cavities

have a Proof feature that can be

initiated through Bake mode.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Proof Mode (18-inch

oven)

4) Remove food.

• For best results, place a

shallow pan with 1 to 3 cups

boiling hot water on Rack 1 to

keep the air moist inside the

oven cavity.

5) Turn oven selector knob

bezel to OFF to end this

feature.

1) Place dough in oven-safe

dish in oven.

2) Turn oven selector knob

bezel to PROOF.

How Proof mode works:

A combination of Broil,

• The oven does not allow the

temperature to be set above

110˚F (45˚C) in proof mode or

feature. If the oven temperature

is above 130˚F (55˚C), "Hot"

will be indicated in the oven

selector knob instead of the

actual temperature. The user

should open the oven door to

allow the oven to cool down

below 120˚F (50˚C) to prevent

from destroying the yeast.

Convection, and Bake elements

are used to heat and balance the

air to maintain temperature.

This feature is ideal for proof-

ing bread dough.

3) Oven temperature is preset

at 85˚F (30˚C). Touch ENTER

on the hidden control panel or

after 2 seconds the oven will

turn on by default.

• No need to preheat for this

feature.

To change the temperature

from 85˚F (30˚C), immediately

turn the oven selector knob to

the right to increase the oven

temperature setting.

• Proof bread until dough has

doubled in bulk.

• Allow at least 1 inch between

edge of pan and walls of oven.

The temperature display alter-

nates between set oven temper-

ature and "PrF".

• Limit frequent door openings

to prevent losing heat and

lengthening total cooking time.

• Do not place pans on oven

floor or use aluminum foil to

line the floor.

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W O L F O V E N O P E R A T I O N

DEHYDRATION

FEATURE

ACCESSORY #804683

(available through your Wolf

dealer)

• This mode is suitable for a

variety of fruits, vegetables,

herbs and meat strips.

How Dehydration feature

works: This feature allows for

slowly drying out food for

preservation and other cooking

uses.

• The convection area of the

oven dial is shown in black on

the oven selector knob bezel.

This requires an optional acces-

sory package.

• Use the Convection mode for

this feature.

• Do not preheat when using

the Dehydration feature.

• The dehydrating temperature

is pre-set at 135˚F (60˚C).

• Use drying screens (not

supplied with oven).

CAUTION

• Multiple racks can be used

simultaneously.

The ends of the tomato

slices may not be as dry as

rest of tomato slices and

may need more time to

dry.

• Some foods require as much

as 14 to 15 hours of time to

fully dehydrate.

• Consult a food preservation

book for specific times and

handling of various foods.

CAUTION

W O L F O V E N O P E R A T I O N

DEHYDRATION CHART

SETTING CONTROLS

for Dehydration Feature

To change the setting, immedi-

Drying

Time

Oven

Temp.

ately turn the oven selector

knob to the right to increase the

oven temperature and to the left

to decrease. The temperature

display alternates between set

oven temperature and "DeH".

Dehydration is usually between

110˚F-150˚F (45˚C-65˚C).

Preparation

Apples

1) Place food in oven on

dehydration racks.

Slice 1/4-inch thick. Remove seeds and stems.

Place on dehydration racks with no overlapping.

6-7 hours 135˚F

(60˚C)

2) Place block supplied with

accessory package in proper

position to keep oven door

open (see accessory package

instructions for details).

Bananas

Slice 1/4-inch thick. Place on dehydration

racks with no overlapping.

12-13 hours 135˚F

(60˚C)

General information is in the

following chart. For more

details, follow a food preserva-

tion book for specific times and

handling of various foods.

Green Bell Peppers

3) Turn oven selector knob

bezel clockwise to the dark

area on the dial marked

CONV.

Wash, seed and stem peppers.

Slice 1/4-inch thick or into 1 x 2-inch chunks.

Place on dehydration racks with no overlapping.

14-16 hours 135˚F

(60˚C)

Tomato Slices

7) Leave food in the oven

until completely dry to the

touch.

4) Hold the oven selector

knob to the left until deH

shows on the dial. This is at

170˚F (75˚C).

Wash, seed and stem tomatoes.

Slice 1/4-inch thick. Place on dehydration

racks with no overlapping.

6-7 hours 135˚F

(60˚C)

8) Remove food from racks

before completely cool for easy

removal. If excessive sticking

occurs, place dehydration trays

back in the oven to warm

Tomato Chunks

5) Release the knob.

Wash, seed and stem tomatoes.

Cut each tomato into 16 equal pieces.

Place on dehydration racks with no overlapping.

12-13 hours 135˚F

(60˚C)

6) Quickly turn the oven

selector knob to the left and

release. Oven temperature is

preset to 135˚F (57˚C).

slightly for easier removal.

9) Turn oven selector knob

bezel to OFF to end this

feature.

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W O L F O V E N O P E R A T I O N

DELAYED START

FEATURE

How Delayed Start feature

works: This feature controls the

automatic timing of the oven’s

On and Off function. Set a

mode to start later in the day

and turn off when the cooking

is complete or set it to just to

turn off at a preset time.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Delayed Start Feature

(to start cooking later and

automatically turn off heat

when finished)

5) Touch COOK TIME. If

COOK TIME is not correct,

use the up or down arrows on

the hidden control panel to

indicate the desired amount of

cooking time.

• Use in combination with any

cooking mode except Broil,

Convection Broil and Bake

Stone.

1) Add food to the oven from

the refrigerator.

• Do not delay the start when

preheating is critical to the

cooking results.

6) Touch ENTER. The

display appears as if the oven is

on. One chime will ring before

the last minute of the cooking

time. Three chimes that repeat

every 30 seconds signal the end

of cooking time.

2) Turn oven selector knob

bezel to the desired mode on

the bezel. Change preset

temperature if needed.

• When using the Delayed

Start feature, place food from

the refrigerator directly into

oven.

3) Open hidden control

panel by pressing in on the

three dots on the front of the

panel.

7) The oven will turn itself off.

• The time-of-day clock must

display the correct time prior to

programming a timed activity.

8) Remove food. Always use

dry potholders when removing

hot pans from the oven.

4) Touch STOP TIME. Use

the up or down arrows on the

hidden control panel to indicate

the desired end time. COOK

TIME will automatically be

filled in.

9) Turn oven selector knob

bezel to OFF to end this

mode.

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W O L F O V E N O P E R A T I O N

TIME COOK FEATURE

SETTING CONTROLS

for Time Cook Feature

(to start cooking now then

automatically turn off heat

when finished)

4) Touch ENTER. The

display appears as if the oven is

on. One chime will ring before

the last minute of the cooking

time. Three chimes that repeat

every 30 seconds signal the end

of cooking time.

1) Turn oven selector knob

bezel to the desired mode on

the bezel. Change preset

temperature if needed.

5) The oven will turn itself off.

6) Remove food. Always use

dry potholders when removing

hot pans from the oven.

2) Open hidden control panel

by pressing in on the three dots

on the front of the panel.

7) Turn oven selector knob

bezel to OFF to end this

mode.

3) Touch STOP TIME. Use

the up or down arrows on the

hidden control panel to increase

or decrease the desired end

time. COOK TIME will auto-

matically be filled in.

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W O L F O V E N O P E R A T I O N

PROBE FEATURE

USDA

Internal Temp.

How Temperature Probe

WOLF TIPS FOR SUCCESS

• Use aluminum foil to cover

meat during the standing time to

help keep it hot before carving.

Doneness

works: The probe measures

doneness by measuring 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.

• Insert sensor into the thickest

part of meat before placing in

oven.

Beef, Lamb and Veal

140°F (60˚C) Rare

• Wash probe by hand; do not

soak or clean in the dishwasher.

145°F (65˚C) Medium Rare

160°F (70˚C) Medium

170°F (75˚C) Well Done

To determine the center, hold

sensor outside of the meat with

point at center of cut. Mark

length of insertion by placing

your fingers on sensor at top of

meat. Move sensor to thickest

part of meat and insert up to

your fingers.

USDA Internal Temperature

Recommendations:

Pork

170°F (75˚C) Well Done

• The internal temperatures

shown in the chart are recom-

mended carving temperatures.

Reduce the temperature 5˚F

(3˚C) when setting the Probe

feature.

Poultry

• Use with all modes except

Broil and Convection Broil.

170°F (75˚C)

Breast

Well Done

Done

• As a general rule, set the

probe temperature 5˚F (3˚C)

below recommended carving

temperature. This allows for

the rise of the internal tempera-

ture during standing time.

180°F (80˚C)

Thigh

• Use temperature probe

feature to measure internal

temperatures.

Use the temperature probe

feature to measure internal

temperatures. See pages 38-39

for setting this mode in combi-

nation with Convection Roast

and Roast modes.

165°F (75˚C)

StuffingWell

CAUTION

• Standing time refers to the

10 to 15 minute time period

the meat rests before being

carved. This helps more juices

to be retained in the meat.

Probe becomes very hot

while in the oven. Handle

with a potholder.

NOTE: The accuracy of the

probe is decreased for all

temperatures below 100˚F

(40˚C). Food taken directly from

the refrigerator could display the

incorrect temperature until it

has reached 100˚F (40˚C).

• For poultry, insert probe into

the thickest part of the thigh.

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W O L F O V E N O P E R A T I O N

SETTING CONTROLS

for Probe Feature with Meats

To change the desired final

probe temperature from 160˚F

(70˚C), immediately hold the

oven selector knob to the right

to increase probe temperature

or to the left to decrease the

probe temperature setting.

SETTING CONTROLS

for Probe Feature with Bread

6) PROBE will begin to flash

on the hidden control panel.

The probe temperature is preset

at 160˚F (70˚C).

1) Preheat oven to desired

oven temperature in desired

mode.

1) Preheat oven to desired

oven temperature in BAKE or

bake STONE modes.

To change the desired final

probe temperature from 160˚F

(70˚C), immediately hold the

oven selector knob to the right

to increase probe temperature.

Breads are baked to an internal

temperature of 195˚F - 210˚F

(91˚C - 99˚C).

2) Place meat on a rack in the

roasting pan. Insert the probe

sensor into the thickest part of

the meat as shown in the Tips.

2) Place bread on bake stone

or in oven in bread pans.

5) Touch ENTER on the

hidden control panel or after 2

seconds the oven will turn on

by default.

3) Bake 10 minutes at the

desired oven temperature.

3) When the oven signals that

preheat is completed, use a dry

potholder to lift the probe

sensor cover.

4) Insert probe sensor into

the thickest part of the bread.

6) When the desired internal

temperature has been reached,

the oven will chime. Recheck

the internal temperature by

reinserting the probe into the

meat again.

7) Touch ENTER on the

hidden control panel or after 2

seconds the oven will turn on by

default.

5) Use dry potholder to lift the

probe sensor cover.

CAUTION

Probe sensor cover is hot,

use a dry potholder to lift.

8) When the desired internal

temperature has been reached,

the oven will chime. Remove

probe and food.

7) Remove probe and food.

Always use dry potholders

when removing hot pans and

probe from the oven.

Probe sensor cover is hot,

use a dry potholder to lift.

Plug probe connector into the

receptacle on the wall of the

oven by using the connector tip

to lift the cover. Slide it into the

receptacle until it snaps in place.

Plug probe connector into

the receptacle on the wall of

the oven by using the connector

tip to lift the cover. Slide it into

the receptacle until it snaps in

place.

CAUTION

8) Turn oven selector knob

bezel to OFF to end this

feature.

Always use dry potholders

when removing hot pans

and probe from the oven.

4) PROBE will be illuminated

on the hidden control panel.

The probe temperature is preset

at 160˚F (70˚C).

9) Turn oven selector knob

bezel to OFF to end this

feature.

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W O L F O V E N O P E R A T I O N

SABBATH FEATURE

SELF-CLEAN FEATURE

Star-K Certified*

SETTING CONTROLS

for Sabbath Feature

3) Open hidden control panel

by pressing in on the three dots

on the front of the panel.

How Self-Clean feature works:

The oven is heated in graduat-

ing steps to a preset high

How the Sabbath feature

works: This mode allows for

baking or keeping food warm

while still adhering to the "no

work" requirements on reli-

gious Sabbath days.

1) Turn oven control to either

BAKE or ROAST modes on

the oven selector knob. Change

preset temperature if needed.

temperature. During this

4) Touch COOK TIME. Use

the up or down arrows on the

hidden control panel to increase

or decrease the desired amount

of cooking time.

process, food soil is burned off

leaving some white ash residue.

Set in combination with

Delayed Start feature, cleaning

the oven can be programmed to

start and stop while you sleep.

2) Touch Oven Light to turn

oven lights on or off.

How Time Bake in Sabbath

feature works: This feature

allows for baking food now in

the oven on the Sabbath and

then the oven automatically

turns itself off when finished.

No noise will sound when

finished; only the electronic

control panel will flash.

5) Touch STOP TIME. Use

the up or down arrows on the

hidden control panel to increase

the desired end time.

3) Touch and hold ENTER

on hidden control panel for 5

seconds.

For safety purposes, the door

automatically locks during

cleaning and unlocks when the

cavity has cooled completely.

Should you change your mind

and stop the mode after begin-

ning Self-Clean feature, the

door will still remain locked

until the temperature inside has

cooled to below 300˚F (150˚C).

4) Turn oven selector knob to

OFF to end this feature. Oven

remains on until this mode is

cancelled.

6) Touch and hold ENTER

on hidden control panel for 5

seconds. "SAb" will show on the

oven selector knob. No sounds

will be heard, only flashing on

the display.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS for

Time Bake in Sabbath Feature

• Use this feature only in the

Bake and Roast modes.

7) The oven will turn itself off.

NOTE: Remove all oven racks

before using the self-clean

1) Add food to the oven.

8) Remove food.

feature, as racks may discolor.

2) Turn oven selector knob

bezel to either BAKE or

ROAST on the bezel. Change

preset temperature, if needed.

9) Turn oven selector knob

bezel to OFF to end this

feature.

CAUTION

*This appliance is certified by Star-K to

meet strict Jewish religious regulations in

conjunction with specific instructions found

on www.star-k.org.

Never wipe a warm or hot

porcelain surface with a

damp sponge. It may cause

chipping or crazing (tiny

hair-like lines).

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W O L F O V E N O P E R A T I O N

When hand cleaning a spot,

use only mild abrasive cleaners

or plastic scrubbers.

WOLF TIPS FOR SUCCESS

SETTING CONTROLS

for Self-Clean Feature

4) Oven door will lock and

remain locked until the end of

the feature or until temperature

has cooled to 300˚F (150˚C).

• Before starting, remove the

oven racks. They will discolor

if left inside during this mode.

1) Open hidden control

panel by pressing in on the

three dots on the front of the

panel.

Do not allow food with high

sugar or acid content (such as

fruit juice, milk and tomatoes)

to remain on the porcelain

enamel surface. Wipe up imme-

diately with a dry towel. Failure

to do so may cause a permanent

dull spot.

5) Turn oven selector knob

bezel to OFF to end this

feature.

• Remove broiler pan and any

other utensil stored inside the

oven.

2) Turn oven selector knob

bezel to CLEAN. The oven

will automatically set for 4

hours. Oven will self-clean for

3 hours with 1 hour of cool

down.

NOTE: To combine this with

Delayed Start feature, turn to

page 36.

• Remove any moist food or

grease from spillovers before

starting this mode.

Never use oven cleaners. They

are not necessary with Self-

Clean feature.

• It is normal to see a brief

flame-up, depending on the

amount and content of the soil.

3) Touch ENTER on the

hidden control panel or turn

the oven selector knob bezel in

either direction until "cln" is

present in the display to start

the self-clean feature.

• Use this feature as often as

necessary. Do not wait until

heavy soil accumulates.

CAUTION

Do not use any commercial

oven cleaners or oven liner

protective coatings on or

around any part of the

oven.

• After the feature is finished

and the oven cavity cools, use a

damp sponge or paper towel to

wipe up any ash.

CAUTION

The door gasket is impor-

tant for a good seal. Do not

hand clean, rub, puncture,

or remove.

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OVEN RACKS

Placement and Removal of

Racks

Rack Arrangement

Full Extension Bottom Rack

CAUTION

• When using only one rack,

place rack in the center of the

oven.

With rack in rack guide #1

position, slide it into the door

guides. This adds stability to

the rack and is important when

using a heavy pan for large

meat and poultry. With the

rack fully extended, it is easier

to safely reach the hot food.

Use dry potholders when

handling. Racks become

hot when the oven is on

and hold heat after it is

turned off.

To insert racks in the oven,

place rack anti-tip lock under

side rack rails. Push rack

towards the back and lift up to

clear the rack stops. Continue

sliding rack until it is

• When using only one rack

for roasting meats, place rack

on rack guide #1, #2 or #3.

completely inside the oven.

• When using two or three

racks, place at least one rack

position between them.

To remove racks from the oven,

pull rack forward and lift up to

clear rack stops from the rack

rails. Continue pulling until

rack is free.

T R O U B L E S H O O T I N G G U I D E

TOP SURFACE

Problem/Condition

Possible Solution:

Problem/Condition

Possible Solution:

Burner flame doesn't

burn evenly.

• Re-align the burner cap per stacked sealed

burner assembly on page 10.

Water does not come to

a boil fast enough.

• Water temperature is colder than usual.

• Diameter of pan base is too large.

• Cover pan for most efficient use of setting.

• Base of pan is warped.

Food boils or burns on

one area of the pan and

not the other.

• Base of pan is warped and doesn’t rest flat

on the grate.

• The material of the pan does not conduct

heat evenly.

Food cooks too slowly

while sautéing.

• Too much food is added at one time;

reduce amount and sauté in batches.

• Placement of pan on grate is not centered

above burner.

• Size of food pieces is too large.

• Temperature of food is colder than usual.

• Pan does not conduct heat evenly.

• Handle of pan is too heavy and tips the

pan towards the handle.

• Countertop or cooktop cabinet is not level.

Simmer setting does not

maintain constant surface

bubbles.

• Delicate foods may need a lower simmer

setting so scorching does not occur.

Burners extinguish them- • Good gas combustion requires the correct

selves when using more

than one large roaster or

griddle simultaneously.

amount of airflow to maintain the flame.

Using two oversize pans simultaneously

restricts air movement.

Food boils out of pan and • Heat setting is too high.

overflows into the burner

drip pan.

• Pan size is too small for contents.

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T R O U B L E S H O O T I N G G U I D E

OVEN

roblem/Condition

Possible Solution:

Exterior browning is

uneven.

• Pan is too large for good heat circulation.

• Too many pans on a rack.

Warm air venting into

kitchen after oven has

been turned off.

• Warm air exhaust is a normal oven

function, needed to maintain and cool

down oven temperatures. It turns off

automatically when the heat cools to a

safe temperature.

Oven temperature is

too hot.

• Food cooked in glass, glass-ceramic, or

dark metal hold more heat than shiny

metal pans.

• Baking pan is too large for the recipe.

• Change rack level or cooking mode.

• Oven temperature setting is too high for

the recipe.

Excessive smoke when

broiling.

• Using pan other than two-piece broiler

pan.

• Failure to trim off extra fat.

• Change rack level or shorten time.

Oven temperature is

not hot enough.

• Oven is not fully preheated.

• Door is opened too often or left open

too long.

• Food is wrapped in foil; check mode for

tips that give best results.

• Too much food is in too small a pan.

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W O L F C O O K I N G G U I D E

COOKING GUIDE CHART

Number

of Racks

Recommended

Cooking Method

Cooking

Temperature

Rack

Total Time

18" Oven

Internal

Temperature

Food

Position 30"/36" Oven

Baked Goods

Bread

Biscuits

Single

Multiple

Single

Multiple

Single

Multiple

Single

Bake

Convection

Bake

Convection

Bake

450˚F (230˚C)

425˚F (220˚C)

325˚F (160˚C)

400˚F (205˚C)

350˚F (175˚C)

325˚F (160˚C)

350˚F (175˚C)

325˚F (160˚C)

400˚F (205˚C)

8-10 min.

20-25 min.

15-20 min.

25-30 min.

10-15 min.

6-8 min.

8-10 min.

6-8 min.

20-25 min.

15-20 min.

25-30 min. 195-200˚F (90-95˚C)

Not Available 195-200˚F (90-95˚C)

2 and 4

2, 4 and 6

(refrigerated)

Cinnamon Rolls

2 and 4

Rolls

Convection

Bake Stone

(30-, 36-inch oven only)

2 and 5

Yeast Bread

Yeast Loaf

Single

Cakes

Angel Food

(36-inch oven)

Bundt

Single

Multiple

Single

Multiple

Single

Bake

Convection

Bake

Convection

Bake

Convection

350˚F (175˚C)

325˚F (160˚C)

350˚F (175˚C)

325˚F (160˚C)

350˚F (175˚C)

325˚F (160˚C)

37-45 min.

40-45 min.

30-40 min.

25-30 min.

20-25 min.

18-23 min.

37-45 min.

40-45 min.

30-40 min.

8-9" round cake

Mixes

2 and 5

Cupcakes

Multiple

6-cup muffin pan

Brownies

Single

Multiple

Single

2 Racks

3 Racks

Single

Bake

Convection

Bake

350˚F (175˚C)

325˚F (160˚C)

350˚F (175˚C)

325˚F (160˚C)

375˚F (190˚C)

350˚F (175˚C)

20-25 min.

15-20 min.

8-12 min.

8-9 min.

Use square pan

9" x 13" sheet

2 and 4

2 and 5

2, 4 and 6

2 and 5

2, 4 and 6

Sugar

Convection

Chocolate Chip

Bake

Convection

2 Racks

3 Racks

8-9 min.

This chart is a guide. Recipe or package directions should take precedence.

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W O L F C O O K I N G G U I D E

COOKING GUIDE CHART

Number

of Racks

Recommended

Cooking Method

Cooking

Temperature

Rack

Position

Total Time

30"/36" Oven

Total Time

18" Oven

Food

Baked Goods

Cornbread

Single

Convection

375˚F (190˚C)

20-25 min.

Use square pan

Cream Puffs

Single

Multiple

Convection

400˚F (205˚C)

30-35 min.

9" x 13" pan

2 and 4

Custards/Puddings

Single

Bake

350˚F (175˚C)

35-40 min.

Use square pan

Muffins (6-cup Muffin Pan)

Single

Multiple

Bake

Convection

425˚F (220˚C)

400˚F (205˚C)

15-20 min.

10-15 min.

6-cup muffin pan

10-15 min.

2 and 5

10-15 min.

Pastry Crust

Single

Convection Bake

325˚F (160˚C)

10-12 min.

Pies

Filled

Single

Multiple

Single

Multiple

Single

Multiple

Convection Bake

Broil

Convection Bake

375˚F (190˚C)

40-45 min.

50-55 min.

2¹/2 min.

15 min./1 hr.

40-45 min.

Not Advised

50-55 min.

Not Advised

2¹/2 min.

15 min./1 hr.

Not Advised

Frozen

375˚F (190˚C)

Lemon Meringue

Pumpkin

Low (3)

425˚F/325˚F (220˚C/160˚C)

Popovers

Single

Multiple

Bake

Convection

450˚F/350˚F (230˚C/175˚C)

15 min./20 min.

12 min./20 min.

Not Advised

2 and 5

Puff Pastry

Single

Bake

Convection

400˚F (205˚C)

375˚F (190˚C)

10-12 min.

8-10 min.

Multiple

2, 4 and 6

Quick Breads

Single

Multiple

Convection

325˚F (160˚C)

40-45 min.

1 and 4

This chart is a guide. Recipe or package directions should take precedence.

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W O L F C O O K I N G G U I D E

COOKING GUIDE CHART

Number

of Racks

Recommended

Cooking Method

Cooking

Rack

Total Time

18" Oven

Internal

Temperature

Food

Temperature Position 30"/36" Oven

Entrees

Calzone

Single

Bake Stone

400˚F (205˚C)

9-10 min.

Not Available

Pizza

Frozen

Homemade

Single

Bake Stone

400˚F (205˚C)

8-14 min.

6-9 min.

Not Available

Quiche

Single

Bake (cannot use

Convection)

375˚F (190˚C)

40-50 min.

Souffle

Single

Bake

375˚F (190˚C)

35-40 min.

Meats

Beef

Chuck Roast, 2-4 lbs.

Ground, Patties

Rib Roast, 4-6 lb.

Sirloin Rump Roast, 4-6 lbs.

Sirloin Tip Roast, 3-5 lbs.

Steaks, 1¹/2-inch thick

Steaks, 1-inch thick

Convection Roast

Broil

Convection Roast

Convection Broil

Broil

325˚F (160˚C)

High (1)

325˚F (160˚C)

High (1)

20-25 min./lb.

10-12 min.

25-30 min./lb.

30-35 min./lb.

20-25 min.

20-25 min./lb.

10-12 min.

25-30 min./lb.

30-35 min./lb.

20-25 min.

Med - 160˚F (70˚C)

Med - 150˚F (65˚C)

Rare - 140˚F (60˚C)

High (1)

325˚F (160˚C)

12-15 min.

20-25 min./lb.

12-15 min.

20-25 min./lb.

Tenderloin, 2-3 lbs.

Convection Roast

Chicken

Bone-in breasts

Boneless breasts

Quarters

Thighs

Whole

Single

Convection Broil

Broil

Convection Broil

Convection Roast

Med (2)

20-25 min.

10-15 min.

30-35 min.

20-25 min.

18-20 min./lb.

20-25 min.

10-15 min.

30-35 min.

20-25 min.

Well - 170˚F (75˚C)

180˚F (80˚C) in thigh

Well - 180˚F (80˚C)

Med (2)

325˚F (160˚C)

18-20 min./lb. 180˚F (80˚C) in thigh

This chart is a guide. Recipe or package directions should take precedence.

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W O L F C O O K I N G G U I D E

COOKING GUIDE CHART

Number

of Racks

Recommended

Cooking Method

Cooking

Rack

Total Time

Internal

Temperature

Food

Temperature Position 30"/36" Oven 18" Oven

Meats

Cornish Game Hens

Single

Convection Roast

Roast

325˚F (160˚C)

350˚F (175˚C)

28-33 min./lb. 28-33 min./lb.

180˚F (80˚C) in thigh

Duck, 5-7 lbs.

Single

Convection Roast

325˚F (160˚C)

18-20 min./lb.

Not Advised

180˚F (80˚C) in thigh

Goose, 8-10 lbs.

Ham

¹/2-inch thick

1-inch thick

Single

Broil

High (1)

6-8 min.

10-12 min.

6-8 min.

10-12 min.

140˚F (60˚C)

Lamb

Chops, ³/4-inch thick

Single

Broil

Convection Roast

High (1)

325˚F (160˚C)

8-10 min.

11-12 min.

8-10 min.

11-12 min.

Med Rare - 145˚F (65˚C)

Med - 160˚F (70˚C)

Leg, 4-6 lbs.

Crown Rack

20-25 min./lb. 20-25 min./lb. Med Rare - 145˚F (65˚C)

15-18 min./lb.

Not Advised Med Rare - 145˚F (65˚C)

Meatloaf

Single

Convection Roast

325˚F (160˚C)

50-60 min.

160˚F (70˚C)

Pork

Chops, 1-inch thick

Loin, 3-4 lbs.

Steak, 1-inch thick

Single

Broil

Convection Roast

Broil

Med (2)

325˚F (160˚C)

Med (2)

10-15 min.

18-22 min./lb.

25-30 min.

Not Advised

Med - 160˚F (70˚C)

Sausage

Single

Broil

Med (2)

8-10 min.

Not Advised

Med - 160˚F (70˚C)

Turkey

Breast, whole

Pieces

Whole

Single

Convection Roast

Convection Broil

Convection Roast

300˚F (150˚C)

Med (2)

325˚F (160˚C)

12-15 min./lb.

40-45 min.

11-14 min./lb.

Not Advised

170˚F (75˚C) in breast

180˚F (80˚C) in thigh

Veal Roast, 2-3 lbs.

Single

Convection Roast

300˚F (150˚C)

30-35 min./lb.

Not Advised Med Rare - 140˚F (60˚C)

This chart is a guide. Recipe or package directions should take precedence.

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W O L F C O O K I N G G U I D E

COOKING GUIDE CHART

Number

of Racks

Recommended

Cooking Method

Cooking

Temperature

Rack

Total Time

18" Oven

Internal

Temperature

Food

Position 30"/36" Oven

Seafood

Fish

¹/2-inch thick

Single

Broil

Convection Broil

Broil

Med (2)

5-7 min.

12-17 min.

5-7 min.

12-15 min.

10-12 min.

5-7 min.

12-17 min.

5-7 min.

12-15 min.

10-12 min.

1-inch thick

Red Snapper

Salmon, ¹/2-inch thick

Swordfish, 1¹/2" thick

Broil

Vegetables

Potatoes

Sweet Potatoes

Winter squash

Bake

Convection

Bake

400˚F (205˚C)

350˚F (175˚C)

375˚F (190˚C)

45-60 min.

40-50 min.

40-45 min.

50-55 min.

45-60 min.

40-50 min.

40-45 min.

50-55 min.

Other

French bread pizza

Garlic Bread, 1-inch

Toast, ¹/2-inch

Broil

Broil/Convection Broil

Broil

Med (2)

2-3 min.

3 to 3¹/2 min.

2 min.

2-3 min.

3 to 3¹/2 min.

2 min.

This chart is a guide. Recipe or package directions should take precedence.

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W O L F S E R V I C E I N F O R M A T I O N

SHIPPING DAMAGE

CLAIM

CALLING FOR

ASSISTANCE

REGARDING THE

WARRANTY

The equipment in this ship-

ment was carefully inspected by

rigid standards and packaged by

skilled personnel before leaving

the factory. Upon delivery,

thoroughly inspect your Wolf

unit for any damage. Report

any damage to the delivery

carrier immediately. The trans-

portation company assumes full

responsibility for safe delivery

of this equipment.

• Customer Service Questions:

800/332-9513

Before Calling for Service:

This equipment is design

listed/certified by a Nationally

Recognized Testing Laboratory

to the appropriate National

Standards as indicated on the

Equipment Rating Plate. Any

modification without written

permission from Wolf

• Refer to the Troubleshooting

Guide on pages 43-44.

• Website:

www.wolfappliance.com

• Check the household fuse or

circuit breaker to see if it has

been blown or tripped.

• E-mail Address:

[email protected]

• When requesting information,

literature, replacement parts or

service, always refer to the model

and serial number of your model.

This information is found on the

rating plate. Refer to page 9 for

the location of the rating plate.

Appliance Company voids the

certification and warranty of

this appliance.

• Check that the electrical

connection to the appliance has

not been disconnected.

• Has there been a power

outage?

Wolf Appliance Company

cannot assume responsibility

for damage or loss incurred in

transit. However, we will be

glad to furnish you with the

documents necessary to support

your claim.

• Have the model and serial

number of your model and date

of installation for warranty

purposes, before calling your

Wolf Factory Authorized

Service Center.

• Record all the rating plate

information here for future

reference.

Model Number:

Serial Number:

Wolf Service/Phone Number:

Installation Date:

Wolf Dealer/Phone Number:

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W O L F A P P L I A N C E P R O D U C T S

L I M I T E D W A R R A N T Y

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 any part of the product that proves to be defective in materials or

workmanship. All service provided by Wolf Appliance Company under the above warranty must be

performed by Wolf Appliance authorized service representatives, unless otherwise specified by Wolf

Appliance Company. Service will be provided in the home during normal business hours.

LIMITED THIRD THROUGH FIFTH YEAR WARRANTY

From the third through fifth year from the date of original installation, Wolf Appliance Company will

repair or replace the following parts that prove to be defective in materials or workmanship. Labor to

remove and replace defective parts is not covered. Wolf Appliance Company recommends that you use

Wolf Appliance authorized service representatives to perform such service.

Gas Burners (excluding appearance), Electric Heating Elements, Blower Motors (vent hoods),

Electronic Control Boards and Magnetron Tubes

LIMITED LIFETIME WARRANTY

For the life of the product, Wolf Appliance Company will repair or replace any BBQ body or BBQ

hood which rusts through due to defective material or workmanship. Labor to remove and replace

defective parts is not covered. Wolf Appliance Company recommends that you use Wolf Appliance

authorized service representatives to perform such service.

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

WHICH WOLF APPLIANCE COMPANY, LLC WILL PROVIDE, EITHER UNDER THIS

WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION OF LAW. WOLF

APPLIANCE COMPANY, LLC 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 the Wolf Appliance authorized service representative

nearest you; contact Wolf Appliance Company, LLC, P.O. Box 44848, Madison, Wisconsin 53744, call

(800) 332-9513, or check our website; www.wolfappliance.com.

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WOLF APPLIANCE COMPANY, LLC

•

P.O. Box 44848 Madison, WI 53744 800-332-9513

www.wolfappliance.com

804344 REV-B

5/03

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