Wolf E Serie Guide D'utilisation Et D'entretien page 12

Oven Operation
Cooking Modes
MODE INDICATOR
Bake
Convection
Convection Bake
Broil
Convection Broil
Bake Humid
Convection Humid
Slow Cook
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RANGE PROBE USES
•
90–570°F Cooking space is heated by top and bottom elements. Standard operat-
ing mode for cooking and baking on a single rack.
(30–300°C)
90–530°F • Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Use for cooking and
(30–275°C)
baking items on multiple racks.
•
90–480°F Cooking space is heated by the bottom element and circulated through-
out the cavity with the convection fan.
(30–250°C)
1–5 Cooking space is heated by the broil element.
90–480°F Cooking space is heated by the broil element and circulated throughout
the cavity with the convection fan.
(30–250°C)
90–480°F • Cooking space is heated by top and bottom elements. Moisture pro-
duced during cooking is retained in the cavity.
(30–250°C)
•
90–480°F Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Moisture produced
(30–250°C)
during cooking is retained in the cavity.
1–6 • Cooking space is heated by the bottom element only.