Cooking Modes - Wolf 24 E Serie Guide D'utilisation Et D'entretien

OVEN OPERATION

Cooking Modes

MODE
INDICATOR
Bake
Bake Humid
Slow Cook
Convection
Convection Humid
Convection Bake
Broil
Convection Broil
Gourmet —
Warm
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RANGE PROBE USES
•
85 – 575°F Cooking space is heated by top and bottom elements. Standard operating
mode for cooking and baking on a single rack.
(30 – 300°C)
85 – 575°F • Cooking space is heated by top and bottom elements. Steam produced
during cooking is retained in the cavity. Use for bread, yeast pastries,
(30 – 300°C)
roasts and gratins on a single rack.
•
85 – 485°F Cooking space is heated by the bottom element only. Use for intensive
baking, such as flan bases or preserving food.
(30 – 250°C)
85 – 485°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 baking
(30 – 250°C)
items on multiple racks.
•
85 – 485°F Cooking space is heated by an element in the back wall and circulated
throughout the cavity with the convection fan. Steam produced during
(30 – 250°C)
cooking is retained in the cavity.
85 – 485°F • Cooking space is heated by the bottom element and circulated throughout
the cavity with the convection fan. Use for baking pizza with a crisp crust.
(30 – 250°C)
85 – 575°F Cooking space is heated by the grill element. Use for flat food grilling and
toasting.
(30 – 300°C)
85 – 575°F Cooking space is heated by the grill element and circulated throughout
the cavity with the convection fan. Use for large food grilling and baked
(30 – 280°C)
dishes.
— Use to prepare specified foods (refer to page 13); fresh, refrigerated or
frozen. Select the food and desired doneness and the sensor adjusts time,
temperature and humidity so no baking instructions are required. Preset
temperature and range are dependent on food and desired doneness.
175°F • Warm uses convection heat to keep foods warm until it is time to serve.
(80°C)