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

O VEN O P E RAT I ON
Cooking Modes
MO DE P R E SE T
BAKE
ROAST
BROIL
CONVECTION ROAST
CONVECTION
GOURMET
PROOF
STONE
DEHYDRATE
WARM
|
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R A NG E
350°F 200 – 550°F
(175°C) (95 – 290°C)
350°F 200 – 550°F
(175°C) (95 – 290°C)
High 550°F
(290°C)
Med 450°F
(230°C)
Low 350°F
(175°C)
325°F 200 – 550°F
(165°C) (95 – 290°C)
325°F 200 – 550°F
(165°C) (95 – 290°C)
— —
85°F 85 – 110°F
(30°C) (30 – 45°C)
450°F 200 – 550°F
(230°C) (95 – 290°C)
135°F 110 – 170°F
(60°C) (45 – 75°C)
180°F 140 – 200°F
(80°C) (60 – 95°C)
P ROBE U S E S
• Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
•
Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
Best for broiling meats, fish and poultry pieces up to 1" thick.
Utilize two-piece broiler pan and always broil with oven door
closed.
•
Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork and poultry.
• Uniform air movement makes it possible to multi-level rack cook
with even browning.
• Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer to
page 11. Preset temperature and range are dependent on food
and desired doneness.
Ideal for proofing, or rising bread dough. Refer to page 13.
• Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required. Refer to page 13.
Dry a variety of fruits, vegetables, herbs and meat strips.
Accessory racks required. Refer to page 13.
• Designed to keep foods at serving temperature.