Wolf E Serie Mode D'emploi page 14

Getting Started
Cooking Modes Cooking Modes
MODE
BAKE
CONVECTION
ROAST
CONVECTION ROAST
BROIL
PROOF
WARM
GOURMET
STONE
DEHYDRATE
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
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14 English
PRESET RANGE
200–550°F
350°F (175°C)
(95–290°C)
200–550°F
325°F (165°C)
(95–290°C)
200–550°F
350°F (175°C)
(95–290°C)
200–550°F
325°F (165°C)
(95–290°C)
High 550°F (290°C)
Med 450°F (230°C)
Low 350°F (175°C)
85–110°F
85°F (30°C)
(30–45°C)
140–200°F
180°F (80°C)
(60–95°C)
450°F 200–550°F
(230°C) (95–290°C)
110–170°F
135°F (60°C)
(45–75°C)
PROBE USES
Best for single-rack cooking, primarily baked foods.
*
Use for standard recipes.
Uniform air movement makes it possible to multi-level
*
rack cook with even browning.
Best for roasting less tender cuts of meat, such as
*
chuck roasts and stew meat that should be covered.
Gently browns exterior and seals in juices. Perfect for
*
roasting tender cuts of beef, lamb, pork, and poultry.
Best for broiling meats, fish, and poultry pieces up to
1" thick. Use a two-piece broiler pan and always broil
with the oven door closed. Does not require preheat.
Ideal for proofing or rising bread dough.
* Designed to keep foods at serving temperature.
Gourmet provides quick and convenient meal
preparations with recommendations for cooking
*
mode and rack position. Preset temperature and
range are dependent on food and desired doneness.
Baking on a ceramic stone. Great for pizza and bread.
*
Stone accessory required.
Dry a variety of fruits, vegetables, herbs, and meat
strips. Accessory racks required.