Wolf DUAL FUEL RANGES Operating instructions

D
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A N G E S
U
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& C
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N F O R M A T I O N
WARNING
PLEASE NOTE…
As you read this Use & Care
Information, take particular
note of the CAUTION and
WARNING symbols when
they appear. This information
is important for the safe and
efficient use of the Wolf
equipment.
In addition, this Use & Care
Information may signal an
IMPORTANT NOTE, which
highlights information that is
especially important.
CAUTION
signals a situation where
minor injury or product
damage may occur if you
do not follow instructions.
If the information in this book is
not followed exactly, a fire or
explosion may result causing
property damage, personal injury
or death.
• Installation and service must be
performed by a qualified installer,
service agency or the gas supplier.
• Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
• Do not install or operate your Wolf
Dual Fuel Range without a ventilation
hood.
WARNING
states a hazard that may
cause serious injury or
death if precautions are
not followed.
WHAT TO DO IF YOU SMELL GAS:
• Do not try to light any appliance.
• Do not touch any electrical switch.
• Do not use any phone in your
building.
• Immediately call your gas supplier
from a neighboring phone. Follow the
gas supplier’s instructions.
The information and images are the copyright property of Wolf Appliance Company, LLC, an affiliate of
Sub-Zero Freezer Company, Inc. Neither this book nor any information or images contained herein may be
copied or used in whole or in part without the express written permission of Wolf Appliance Company, LLC,
an affiliate of Sub-Zero Freezer Company, Inc.
© Wolf Appliance Company, LLC all rights reserved.
• If you cannot reach your gas
supplier, call the fire department.
I
N T R O D U C I N G
THANK
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YOU…
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
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
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.
U E L
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A N G E S
TA B L E
OF
CONTENTS
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
4-7
Wolf Dual Fuel Range Features
8-9
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.
Wolf Charbroiler Feature
15-17
Wolf Griddle Feature
18-19
Wolf French Top Feature
20-21
Wolf Oven Operation
22-42
Troubleshooting Guide
43-44
Wolf Cooking Guide
45-49
Wolf Top Surface Operation
Wolf Top Surface Care
10-13
14
Wolf Service Information
50
Wolf Warranty
51
* This appliance is certified by Star-K to
meet strict Jewish religious regulations in
conjunction with specific instructions found
on www.star-k.org.
3
SAFETY INSTRUCTIONS & PRECAUTIONS
READ ALL INSTRUCTIONS BEFORE
USING THIS APPLIANCE
THE RANGE
• 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.
• Insure proper installation
and servicing. This appliance must be properly
installed and grounded by a
qualified technician.
• Have your installer show
you where the fuse or junction box is located in your
home. This will enable you
to know how and where to
turn off the electricity to the
oven.
• Do not use aluminum foil
to line any part of the
cooktop or oven cavity.
4
• Always use dry potholders 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 use the appliance
to warm or heat the room.
• Do not repair or replace
any part of the range
unless specifically recommended in literature accompanying this appliance. All
service should be referred
to a qualified technician.
• Never leave the range
unattended when in use.
• 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 children play with the cooktop
or oven.
• 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.
• 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 multipurpose chemical or foam
extinguisher.
• Do not heat unopened
food containers as they
could burst and cause
injury.
• Do not store combustible,
flammable or explosive
materials near burners,
oven or adjacent cabinets,
or let grease or other flammable substance accumulate on the cooktop.
TOP SURFACE BURNERS
• 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.
• Before performing any
service, turn off the gas
supply by closing the gas
shut-off valve and turn off
the electricity to the oven.
• Keep igniters clean and
dry for proper lighting and
performance for the
burners.
• Keep appliance area
clear and free from
combustible material.
SAFETY INSTRUCTIONS & PRECAUTIONS
• 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.
• Do not obstruct the flow
of combustion and ventilation air. Your kitchen must
provide an adequate supply
of fresh air to assure proper
combustion and ventilation.
• 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.
• 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 unattended. Avoid deep fat
frying of moist or frostcovered 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 thermometer to avoid heating
the fat to temperatures
above the flash point.
• Always turn panhandles
inward so they do not
extend over adjacent work
areas, burners or the edge
of the range.
• Always check the positions of the control knobs
to make certain the range or
top surface burners are off
when you are finished
cooking.
• 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 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).
• 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 allow aluminum
foil, plastic, paper or cloth
to come in contact with a
hot burner or grate. Do not
allow pans to boil dry.
• 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.
5
SAFETY INSTRUCTIONS & PRECAUTIONS
• Do not cover the burners
and grates with anything
except properly selected
utensils. Decorative covers
should not be used.
• Wear proper apparel.
Never let loose clothing, or
other flammable materials
come in contact with the
burners while in operation.
Fabric may ignite and cause
personal injury.
• When using the range,
do not touch the grates,
burner caps, burner bases
or any other parts in proximity to the flame. These
components may be hot
enough to cause burns.
6
• If the range is near a
window, do not use long
curtains as a window treatment, as they could blow
over the range and create a
fire hazard.
• Boil-overs and greasy
spills may smoke and/or
ignite.
• Do not store or use gasoline or other flammable
vapors and liquids in the
vicinity of this or any other
appliance.
• Choose pans with easily
grasped handles that will
stay cool while cooking.
Refer to Cookware Selection
on page 12.
ELECTRIC OVEN
• Use the oven only for
cooking tasks expected of a
home oven as outlined in
this book.
• Always properly clean
and maintain the oven as
recommended in this book.
• Exercise caution when
opening the oven door. Let
hot air or steam escape
before looking or reaching
into the oven.
• Allow the oven cool air
intake (located above the
door) and the oven exhaust
vent (located below the
door) to remain unobstructed at all times.
• Position oven racks in
desired locations when the
oven is cool. (If a rack
must be repositioned after
the oven is already hot, be
certain the potholder does
not contact a hot heating
element in the oven.)
• Before self-cleaning the
oven, remove broiler grill
and pan, oven racks and any
other utensils.
• Clean only those parts
listed in this book.
• Cooling fan should be
operating during the SelfClean Feature. If noted that
cooling fan is not operating,
contact a Wolf Factory
Authorized Service Center
Technician before self-cleaning again. Cooling fan will
turn on automatically about
10 minutes after Self-Clean
Feature is initiated.
SAFETY INSTRUCTIONS & PRECAUTIONS
CALIFORNIA
P R O P O S I T I O N 65
• Do not use commercial
oven cleaners or oven liner
protective coatings on any
part of the oven.
• Do not use abrasive or
caustic cleaners or detergents on this appliance as
these may cause permanent
damage. Do not use aerosol
cleaners as these may be
flammable or cause corrosion of metal parts.
• Do not clean the door
gasket, because rubbing, or
moving the door gasket may
eliminate the required tight
door seal.
• Do not touch heating
elements or interior
surfaces of oven.
WARNING
TO REDUCE THE RISK
OF INJURY TO PERSONS
IN THE EVENT OF A
GREASE FIRE, OBSERVE
THE FOLLOWING:
• 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 department.
USE AN EXTINGUISHER
ONLY IF:
• You have a Class ABC
extinguisher and you know
how to operate it.
• The fire is small and
contained in the area where
it started.
• The fire department is
being called.
• You can fight the fire with
your back to an exit.
WARNING
Burning gas cooking fuel
generates some by-products, which are on the
list of substances, which
are known to cause
cancer or reproductive
harm. To minimize
exposure to these
substances, always
operate this unit according to the instruction
contained in this booklet
and provide good ventilation.
• Do not use water on
grease fires.
• Never pick up a
flaming pan – you may
be burned.
7
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S TA N D A R D F E AT U R E S
• Natural or LP gas rangetop
with dual convection electric
oven(s)
V E N T I L AT I O N
OPTIONS
• Eight cooking modes
• Proof mode for 18-inch oven
on 48-inch Dual Fuel Range
• Small 18-inch oven on
48-inch Dual Fuel Range is
single convection
• Proof feature for 30-inch and
36-inch ovens
• Classic stainless steel exterior
finish
• Dehydration feature
(with accessory kit #804683)
• Platinum bezel surrounds all
knobs, chrome, brass and
copper optional
• Self-cleaning oven(s)
• Dual-stacked sealed 15,000
Btu/hr burners with automatic re-ignition at all
settings
• Spring / damper door system
• Temperature probe
• Full extension bottom rack
(excludes 18-inch oven)
• Oven door windows and dual
halogen lighting
• Overhead wall ventilation
hood
• Blue porcelain oven interior
• Overhead island ventilation
hood for island installations
• Adjustable stainless steel legs
in front and adjustable rear
casters
• High altitude conversion kit
available (contact your Wolf
dealer)
• Two and five year residential
warranty
• CSA certified for US and
Canada
• Wall Hoods – 30 to 66-inch
widths in classic stainless
steel finish with welded
seams and halogen lighting.
• Island Hoods – 36 to 66-inch
widths in classic stainless
steel finish with welded
seams and halogen lighting.
• All hoods have removable
dishwasher safe stainless steel
filters.
• Hidden bake element
• Melt feature on one 9200
Btu/hr burner
• Continuous cast iron porcelain top grates
• Pivoting touch control panel
• Coaxial temperature displaying oven selector knob
8
• Contact your Wolf dealer.
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Melt feature on left
rear burner
R
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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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S U R FA C E B U R N E R S
BEFORE USING FOR
THE FIRST TIME
D U A L -S TA C K E D
B U R N E R A S S E M B LY
A spark electrode ignites each
surface burner. This control
eliminates the need for continuous 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 extinguished.
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 manufacturing 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.
In case of a power outage, the
surface burners can be re-lit
manually, see page 12.
• Refer to Top Surface Care on
page 14.
• Check that the burner caps
are positioned correctly.
• 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.
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.
BURNER CAP
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.
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.
CAUTION
ALIGNMENT
TABS
IGNITER
SEALED BURNER
Dual-stacked sealed burner assembly
10
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.
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CONTROL KNOBS
The control knobs are positioned 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.
The precision fit of the control
knobs requires the use of a
nyliner insertion between the
knob and bezel. When removing knobs for cleaning, place
the bearing back inside the
bezel for easy installation of the
knobs after cleaning.
NYLINER INSERTION
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.
To select a SIMMER setting,
turn the burner knob to the
LOW setting; you will feel a
stop-detent in the knob rotation. 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.
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.
G R AT E P L A C E M E N T
FLAME HEIGHT
AND APPEARANCE
The low profile, cast iron
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.
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.
Continuous grates are interchangeable (excluding the
charbroiler grate with burner
grate).
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.
The drip pan holds as much as
2-1/2 cups of a liquid spillover
per two-burner pan.
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
mixture. With LP gas, some
yellow tipping to the flame is
acceptable and may not require
an adjustment.
A "popping" sound may be
noticed with LP gas when the
surface burner is turned off.
This is normal.
Nyliner insertion
11
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P O W E R O U TA G E
C O O K WA R E
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 lighting of surface burners.
For best results, we recommend
medium to heavy weight pans
that have a flat base, metal
handle and a good fitting cover.
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.
• 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.
• Griddles or open roasters
that span two burners are suitable, providing they are not
warped.
• When a large pan is centered
over a burner, the diameter
should not exceed ten inches.
12
• When using pans made of
cast iron, enameled steel, glass
ceramic or coated with a nonstick finish, select lower flame
settings. High heat applied to
such materials will cause "hot
spots", scorching and burning.
• Cover pans while cooking;
covers improve cooking efficiency. Water boils faster, uses
less fuel to come to boiling and
keeps the kitchen cooler.
• 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.
• 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 permanent damage to the surface
finish.
• Use the front burners for
larger pans. The pans are easier
to handle, especially when hot.
• Use a wok with a flat bottom,
if not using the grate accessory.
WARNING
Never leave pans on a high
setting unattended for long
periods of time. Be particularly cautious when
cooking food in fat/grease.
It can become hot enough
to ignite.
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T E M P E R AT U R E S E T T I N G G U I D E
LOW Simmer
(9200 Btu / hr)
HIGH Simmer
LOW to MEDIUM Heat
MEDIUM to HIGH Heat
HIGH Heat
Melting, holding chocolate
Melting butter
Heating, holding delicate sauces
Warming foods
Melting large quantities
Simmering sauces
Steaming rice
Frying eggs
Heating milk, cream sauces, gravies,
puddings and cream soups
Pan-frying
Simmering large quantities
Boiling vegetables in water
Sautéing
Browning
Braising
Fast boiling large quantities
Quick frying
Boiling water
Deep fat frying – only to heat oil
Heating broth soups, stocks
HELPFUL HINTS
ACCESSORIES
• Wait until surfaces are cool
before cleaning.
Extra Range-Top Surface
Burner Accessories
• 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)
• 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 inconspicuous area using very light
pressure.
• 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.
• Do not spray cleaners on
electrical controls, igniters,
wires or knob valve stems.
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 charbroiler, when installed against a
combustible surface. For island
installations meeting the
minimum clearances to walls,
use the island trim shipped with
the Dual Fuel Range.
• Wok grate
• High Altitude Conversion
Package
• Bezel accent colors in chrome,
copper and brass (all bezels
come with black text).
• Optional set-on Griddle
Accessory
• Contact your Wolf dealer.
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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.
Burner Cap
Porcelain Enamel (matte finish)
General care: Cool first. Remove grate. Wash caps in warm water and liquid detergent 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 Grates
Porcelain-Coated Cast Iron
Remove from the range and place on a flat surface near the sink.
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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H A R B R O I L E R
CHARBROILER
This optional feature is
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 infrared burner is designed
to operate at 100% full heat
output at 16,000 Btu / hr.
F
E A T U R E
CHARBROILER
O P E R AT I O N
CAUTION
The stainless steel cover
must be removed prior to
operation of the charbroiler.
• Turn the knob counter clockwise until you hear a clicking
noise. This is the electronic
igniter. Then continue turning
counter clockwise to "HIGH".
• Preheat grill for about ten
minutes before adding the food.
The ceramic tiles will have an
orange-red glow.
• The 22-inch charbroiler, has
two separate burners with separate control knobs, which act
independently of each other.
CAUTION
CHARBROILING TIPS
• Turn on the ventilation hood
10 minutes prior to using the
charbroiler.
• The timings in the grilling
chart are approximate. Actual
timings depend on the quantity,
thickness and starting temperature of the food.
• To minimize flare-ups when
grilling chicken breasts and
thighs, remove the skin. Brush
pieces with peanut oil to reduce
sticking on the grate.
• 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".
• Always select lean meat or
trim fat before grilling.
Excessive flames may occur
when grilling meat and poultry
with excessive fat.
• Apply basting sauce halfway
through cooking time.
• Use a minute timer as a
reminder to turn the food over
halfway through cooking time.
WARNING
To prevent flare-ups, never
leave the charbroiler
during use.
• If flare-ups occur, use long
tongs and quickly move the
food to another place on the
grate.
Do not use cookware on the
charbroiler grate.
15
W
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C
H A R B R O I L E R
F
E A T U R E
CHARBROILER CARE
AND CLEANING
• Charbroiler Grate (porcelaincoated 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.
• Charbroiler Frame and
Front Angled Deflector Plate
(stainless steel): Remove from
the range. Soak in hot water
and dish detergent. Wash thoroughly, scrubbing with scouring
pad, if needed.
• Igniter (ceramic): Avoid
contact with the igniter; it is
fragile and can chip or break.
CLEANING
INSTRUCTIONS
CAUTION
CAUTION
Be careful when assembling the components.
Avoid any contact with the
igniter; it is fragile and
can chip or break.
Allow the charbroiler
surface to cool sufficiently
before cleaning surfaces.
NOTE: To keep the charbroiler
looking its best, it is recommended to clean after every use.
Do not use any commercial
cleaners on any part of the
charbroiler assembly.
1) Remove the charbroiler
grate.
2) Remove the front angled
deflector plate.
3) Remove the charbroiler
decorative frame.
4) After cleaning, put charbroiler
decorative frame back in place.
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.
6) Reinstall charbroiler grate.
CHARBROILER
FRAME
CHARBROILER
GRATE
IGNITER
FRONT
ANGLED
DEFLECTOR
PLATE
16
Charbroiler grate
TAB
Charbroiler interior components
W
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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
Beef:
Ground beef patties, 1/4 lb., 1/2" thick
Steaks, 1/2"-3/4" thick
Chicken:
Breasts, boneless & skinless, 1/2" thick
Grilling Time
9-10 minutes (medium well)
11-13 minutes (rare)
14-16 minutes (medium)
17-18 minutes (well done)
12-13 minutes
Breasts, bone in
30-35 minutes
Thighs, skinless
25-30 minutes
Ham:
Ham slice, 1/2" thick
4 minutes
Seafood:
Shrimp, (16-20 / lb.)
10-12 minutes
Fresh Vegetables:
Bell peppers, whole
20 minutes
Corn on the cob, husked
20-25 minutes
Corn on the cob, in the husk
30-35 minutes
Mushrooms
6 minutes
17
W
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G
R I D D L E
GRIDDLE
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.
F
E A T U R E
BEFORE USING FOR
THE FIRST TIME
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.
• 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.
• Use peanut oil, and not corn
or olive oil to season.
18
G R I D D L E O P E R AT I O N
• 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.
• Repeat with another
teaspoon of oil. The brown
appearance will darken with
use.
• To heat the griddle, push in
the knob and turn counter
clockwise to desired temperature. 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.
• 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
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.
W
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G
R I D D L E
F
E A T U R E
GRIDDLE CARE
G R I D D L E C O O K I N G C H A RT
• 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.
• 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.
• 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
griddle grease into grease
collection tray. Empty grease
collection tray. Rinse griddle
with 1/2 cup warm water. Dry
the griddle with paper towels.
• Clean grease collection tray
after each use. Do not allow
grease to accumulate in the
tray and become a fire hazard.
Refer to the "Wolf Cooking Guide Charts" on pages 45-49
Suggested Temperature
Food
200˚F (95˚C)
Hold cooked food at a
serving temperature
250˚F (120˚C)
Eggs
350˚F (175˚C)
French toast, pancakes
sandwiches, bacon, sausage,
pork chops, and flattened
boneless chicken breasts
400˚F (205˚C)
Vegetables, sliced or grated
CAUTION
Be particularly cautious
when cooking food high in
fat. It can become hot
enough to ignite.
• 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.
19
W
O L F
F
R E N C H
T
O P
F
E A T U R E
FRENCH TOP
The 15,000 Btu/hr French Top
is an optional feature that
provides a 22-inch cooking
surface with the hottest temperature 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
simmering a sauce in one
corner and keeping vegetables
warm in a different corner.
Place the pan or pans towards
the edge according to their
contents and quantity.
BEFORE USING FOR
THE FIRST TIME
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 graduating intensity, hottest in the
center and coolest around the
edges.
LOW
LOW
HIGH
FRENCH TOP
CENTER PLATE
MED
HIGH
MED
HIGH
LOW
CAUTION
The stainless steel cover
must be removed prior to
operation of the French Top.
• 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.
• 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.
LOW
• It is normal for the cast iron
to darken with use to a bluish /
black color.
French Top heating zones
French Top center plate
20
FRENCH TOP
O P E R AT I O N
• 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.
• To raise or lower the cooking
heat, slide the pan either
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.
W
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F
R E N C H
T
O P
F
E A T U R E
FRENCH TOP
COOKING TIPS
FRENCH TOP CARE
• 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.
• 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.
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.
• Wipe the surface with a mild
detergent (i.e. Dawn®) and
water. Rinse and dry.
• 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.
• Repeat this process after each
use until a sheen develops.
When this "seasoning" technique 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.
Periodically, it may be necessary 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.
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.
CENTER PLATE HOOK
CENTER PLATE
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
21
W
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O
P E R A T I O N
WOLF OVEN
F E AT U R E S
• Eight cooking modes, each
dedicated to give the best
results for a specific kind of
cooking. This is the ultimate
fine-tuning in oven performance for your individual
cooking preferences.
• Display window so that the
time and timed features of the
oven can be seen.
• Large graphics on the knob
and control panel make it easy
to see and read.
• Large cooking cavity
increases usable oven capacity
for extra large baking pans and
over-size turkeys.
• Bake element located beneath
the oven floor makes it easy to
access any spillover.
• The unique coaxial oven
selector knobs make it easy to
set oven temperatures in
different modes.
• A patented spring / damper
door hinge system assures
smooth opening and closing of
the heavy door.
• Bottom rack can be fully
extended onto the oven door
guides, making it safer and
more comfortable to reach food
in a hot oven.
• Dehydration
• Proofing
COOKING MODES
A N D F E AT U R E S
GENERAL TIPS
• 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).
• Broil Mode
• Convection Mode
• Convection Bake Mode
• Convection Broil Mode
• Convection Roast Mode
• Proof Mode (18-inch oven)
• Proof Feature (30-inch and
36-inch ovens)
• Roast Mode
• Dehydration Feature –
This feature requires optional
accessory (see page 34).
• Delayed Start Feature
• Probe Feature
• Sabbath Feature
• Self-Clean Feature
22
• Most oven modes have a
temperature setting span of
170˚F (75˚C) to 550˚F (290˚C)
that are adjustable by 1˚ increments. The exception is Broil,
Convection Broil, Proof feature
and Convection when using the
Dehydration feature.
• Smaller sized cookware is
needed in the 18-inch oven.
W
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O
V E N
O
P E R A T I O N
T I M E O F D AY
CLOCK
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
control panel is closed.
SETTING CONTROLS
1) Touch CLOCK on the
hidden control panel.
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.
3) Touch CLOCK or
ENTER to set the clock. Two
beeps will be heard.
CHANGING CLOCK TO
24 HOURS
1) Touch and hold CLOCK
on hidden control panel for 5
seconds.
2) Touch CLOCK to change
from 24 hour to 12 hour or vice
versa.
3) Touch ENTER or after 2
seconds the clock will set by
default.
OVEN TIMER
FA H R E N H E I T
CELSIUS
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.
• An audio signal acts as a
reminder when the amount of
time runs out. To stop the
signal, touch CLEAR.
• Maximum time that can be
set is 9 hours and 59 minutes.
TO
SETTING CONTROLS
1) Touch and hold CLOCK
on hidden control panel for 5
seconds.
2) Touch COOK TIME.
3) Touch ENTER.
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 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.
23
W
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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.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
• Always preheat for Bake
mode.
• Temperature probe may be
used in this mode.
WOLF TIPS FOR SUCCESS
• Your standard recipes should
always perform in this mode.
• Use only one rack.
• 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.
SETTING CONTROLS
• Size, shape and finish of cookware affects the baking time.
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.
• Food on insulated cookware
cooks more slowly.
• Food cooked in dark metal
pans may cook faster than food
cooked in shiny pans.
• Dark, non-stick pan coatings
brown more than light, nonstick coatings.
• Use interior oven light and
over-size window to check
browning. Limit frequent door
openings to prevent losing heat
and lengthening cooking time.
• Do not cook with a pan on
oven floor or use aluminum foil
to line the floor.
for Bake Mode
1) Turn oven selector knob
bezel counter clockwise to
BAKE.
To change the temperature
from 350˚F (175˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
The temperature display alternates between set and actual
oven temperatures. Temperatures below 150˚F (65˚C) are
displayed by the word "Lo".
4) If the temperature probe
is used, follow Probe Feature
directions on page 38.
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.
6) Remove food. Always use
dry potholders when removing
hot pans from the oven.
7) Turn oven selector knob
to OFF to end this mode.
OVEN SELECTOR KNOB
BEZEL
3) Add food when the chime
signals oven has reached
preheat temperature.
Oven selector knob and bezel
24
W
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O
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O
P E R A T I O N
BAKE STONE MODE
ACCESSORY
#802693 BSTONE 30
#802681 BSTONE 36
For 30-inch and 36-inch
ovens only (available through
your Wolf dealer)
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 environment necessary for baking on a
ceramic stone, a heating
element is added under the
stone to enhance the heat from
both convection fans.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
OVEN PREPARATION
CAUTION
Never put water or any
substance on the oven floor.
This could scratch or
damage the oven porcelain.
• Always preheat oven for
approximately 25 minutes when
using the Bake Stone mode.
• Temperature probe may be
used in this mode.
BAKE STONE CARE
WOLF TIPS FOR SUCCESS
• Remove excessive food using
a scraper. Brush off any crumbs.
• Allow approximately 25
minutes for this function to
reach the set oven temperature.
• Allow stone to cool
completely before wiping with
a wet cloth. Wet cloths on a hot
surface can cause steam burns.
• Do not soak or immerse the
Bake Stone in water.
• Do not use soap or detergent.
The ceramic stone could absorb
the taste and transmit those
flavors onto the food.
• Only use one bake stone rack
per oven.
• Use only the Wolf bake stone
in 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.
• Remove all racks from oven.
• Remove the element plug.
• Insert the bake stone element
into receptacle at the back of
oven.
• 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.
• Stubborn stains may occur on
the bake stone. These will not
impair the flavor of the food
being baked.
• For more thorough cleaning,
turn bake stone over when
using it. The underneath side
will clean itself when the bake
stone is used next.
• 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.
25
W
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O
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SETTING CONTROLS
for Bake Stone Mode
1) Turn oven selector knob
bezel counter clockwise to
STONE.
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.
To change the temperature
from 400 ˚F (205˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
The temperature display alternates between set temperature
and actual oven temperature.
3) Add food when the chime
signals oven has reached
preheat temperature.
26
O
P E R A T I O N
4) If temperature probe is
used, follow Probe Feature
directions on page 38.
5) If timer is set, oven will
chime when one minute is left
on timer.
6) Remove food.
7) Turn oven selector knob
bezel to OFF to end this
mode.
8) When oven and bake stone
have cooled, remove bake
stone, element and special
rack.
SAFETY PRACTICES
for Bake Stone Mode
• Allow stone to cool before
removing from oven. Do not
remove while it is still hot.
• Do not touch the bake stone
element while it is hot. Let it
cool completely before removing.
• Use care in handling the bake
stone. It will chip or break if it
is dropped.
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. Flareups can occur.
W
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O
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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.
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.
WOLF TIPS FOR SUCCESS
• Broil with oven door closed.
• Do not preheat for Broil mode.
• Place oven rack at proper level
before placing food in the oven.
• Preferred for meat, fish and
poultry pieces equal or less than
1-inch thick.
• Always use the two-piece broil
pan packaged with your oven.
• Start cooking poultry skin side
down.
• Begin with cold food directly
from refrigerator.
• The 18-inch oven broiler pan
fits best with short sides touching
each side on rack position 6.
CAUTION
Never use heatproof glass
(Pyrex®) or pottery. They
can shatter.
• Use timings as a guide for
other similar foods.
• Always 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.
• Do not use the temperature
probe with 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.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
CAUTION
When turning food or
checking doneness, open the
door carefully. Smoke and
steam may have accumulated.
SETTING CONTROLS
for Broil Mode
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.
To change the setting, immediately 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.
4) If timer is set, oven will
chime when one minute is left
on timer.
5) Remove food. Always use
dry potholders when removing
hot pans from the oven.
6) Turn oven selector knob
bezel to OFF to end this
mode.
27
W
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O
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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.
Uniform air movement makes
it possible to cook on all sixrack levels simultaneously in
this mode. The heat is cycled
on and off to maintain the
temperature, resulting in
evenly browned food.
• Refer to the "Wolf Cooking
Guide Charts" on pages 4549.
• User timings as a guide for
other similar foods.
• Always preheat for
Convection mode.
• 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.
28
WOLF TIPS FOR SUCCESS
• Use low-sided, uncovered
pans to cook foods.
• 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.
• Reduce standard recipe
temperatures by 25ºF (15˚C) in
this mode.
• Pans do not need to be staggered when cooking on more
than one rack.
• Baking time may be less than
expected; check doneness 5 to
10 minutes early.
SETTING CONTROLS
for Convection Mode
1) Turn oven selector knob
bezel clockwise to the dark
area on the dial marked
CONV.
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.
To change the temperature
from 325˚F (160˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
The temperature display alternates between set and actual
oven temperatures.
3) Add the food when the
chime signals the oven has
reached preheat temperature.
4) If the temperature probe
is used, follow Probe Feature
directions on page 38.
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.
6) Remove food. Always use
dry potholders when removing
hot pans from the oven.
7) Turn oven selector knob
bezel to OFF to end this
mode.
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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.
The added heat source from
the bottom of the oven makes
this mode ideal for pie baking.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
• Always preheat for
Convection Bake mode.
• Temperature probe may be
used in this mode.
WOLF TIPS FOR SUCCESS
• Reduce standard recipe
temperature by 25˚F (15˚C) in
this mode.
• The 30- and 36-inch ovens
can bake multiple pies on the
same rack, rather than on
different racks.
• The 18-inch oven can bake
only one pie at a time.
SETTING CONTROLS
for Convection Bake Mode
1) Turn oven selector knob
bezel clockwise to the dark
area on the dial marked BAKE.
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.
To change the temperature
from 375˚F (190˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
3) Add food when chime
signals the oven has reached
preheat temperature.
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.
5) Remove food. Always use
dry potholders when removing
hot pans from the oven.
6) Turn oven selector knob
bezel to OFF to end this
mode.
The temperature display alternates between set and actual
oven temperatures.
• The convection area of the
oven dial is shown in black on
the oven selector knob bezel.
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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.
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.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
• The convection area of the
oven dial is shown in black on
the oven selector knob bezel.
• Do not use the temperature
probe with this mode.
WOLF TIPS FOR SUCCESS
• Convection Broil with oven
door closed.
• Do not preheat for
Convection Broil mode.
• Place rack at desired level
before placing food in oven.
• Preferred for meat, fish and
poultry pieces between 1-1/2
and 3 inches thick.
• Always use the two-piece broil
pan packaged with your oven.
• Turn most foods over after
one half of cooking time.
• Brush lean meat and fish with
vegetable oil before cooking to
prevent sticking.
• Start cooking poultry skin side
down.
• Begin with cold food directly
from refrigerator.
• The 18-inch broiler pan fits
best when the short sides of the
pan are slid into the oven on the
rack guides.
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• 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.
CAUTION
When turning food or
checking doneness, open
oven door carefully. Smoke
and steam may have accumulated.
CAUTION
Never use heatproof glass
(Pyrex®) or pottery. They
can shatter.
2) Turn oven selector knob
bezel clockwise to the dark
area on the dial marked
BROIL.
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.
To change the setting, immediately 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.
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.
SETTING CONTROLS
for Convection Broil Mode
1) Place food in oven at
correct rack position. Close
oven door.
5) Remove food. Always use
dry potholders when removing
hot pans from the oven.
6) Turn oven selector knob
bezel to OFF to end this mode.
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CONVECTION ROAST
MODE
How Convection Roast mode
works: Heat from both convection fans, with additional heat
from the broil element, intensifies the convective and radiant
heating in this mode. In the
18-inch oven, the single
convection fan works with the
top heat.
This combination gently
browns the exterior and seals in
juices making it perfect for
roasting tender cuts of beef,
lamb, pork, and poultry.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Always preheat oven for
Convection Roast mode.
• 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.
WOLF TIPS FOR SUCCESS
• Use low-sided, uncovered
pans on a roast rack to cook
food.
• The lower part of the broil
pan with a meat rack makes an
excellent roasting pan.
• Roasting time may be less
than expected; check doneness
earlier than usual.
• Select food that is roasted
uncovered.
• Begin with cold food directly
from refrigerator.
CAUTION
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).
SETTING CONTROLS
for Convection Roast Mode
1) Turn oven selector knob
bezel clockwise to the dark
area on the dial marked
ROAST.
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.
To change the temperature
from 325˚F (160˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
1) If the temperature probe
is used, follow Probe Feature
directions on page 38.
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.
3) Remove food. Always use
dry potholders when removing
hot pans from the oven.
4) Turn oven selector knob
bezel to OFF to end this
mode.
The temperature display alternates between set and actual
oven temperatures.
3) Add food when chime
signals oven has reached
preheat temperature.
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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 especially for roasting the less
tender cuts of meat that should
be covered, such as chuck
roasts, lamb shanks, pot roasts,
stew meat.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
• Always preheat for Roast
mode.
• Temperature probe may be
used in this mode.
WOLF TIPS FOR SUCCESS
• Roasting bags may be used.
• When roasting large items,
such as a turkey, the pan should
not cover the entire rack and
block heat from naturally circulating.
• 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).
SETTING CONTROLS
for Roast Mode
1) Turn oven selector knob
bezel counter clockwise to
ROAST.
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.
To change the temperature
from 350˚F (175˚C), immediately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
The temperature display alternates between set and actual
oven temperatures.
3) Add food when the chime
signals oven has reached
preheat temperature.
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4) If temperature probe is
used, follow Probe Feature
directions and USDA temperature recommendations on page
38.
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.
6) Remove food. Always use
dry potholders when removing
hot pans from the oven.
7) Turn oven selector knob
bezel to OFF to end this
mode.
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PROOF MODE AND
P R O O F F E AT U R E
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.
How Proof mode works:
A combination of Broil,
Convection, and Bake elements
are used to heat and balance the
air to maintain temperature.
This feature is ideal for proofing bread dough.
• No need to preheat for this
feature.
• Proof bread until dough has
doubled in bulk.
WOLF TIPS FOR SUCCESS
• 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.
• 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.
• Allow at least 1 inch between
edge of pan and walls of oven.
• Limit frequent door openings
to prevent losing heat and
lengthening total cooking time.
SETTING CONTROLS
for Proof Mode (18-inch
oven)
1) Place dough in oven-safe
dish in oven.
4) Remove food.
5) Turn oven selector knob
bezel to OFF to end this
feature.
2) Turn oven selector knob
bezel to PROOF.
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.
To change the temperature
from 85˚F (30˚C), immediately
turn the oven selector knob to
the right to increase the oven
temperature setting.
The temperature display alternates between set oven temperature and "PrF".
• Do not place pans on oven
floor or use aluminum foil to
line the floor.
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D E H Y D R AT I O N
F E AT U R E
SETTING CONTROLS
for Proof Feature
(30-inch and 36-inch ovens)
1) Place dough in oven-safe
dish in oven.
2) Turn oven selector knob
bezel counter clockwise to
BAKE.
3) Hold oven selector knob
to the left until "PrF" shows
on the knob. This is past 170˚F
(75˚C).
4) Release the knob.
5) Quickly turn knob to the
left.
6) Oven temperature is preset
at 85˚F (30˚C).
To change the temperature
from 85˚F (30˚C), immediately
turn the oven selector knob to
the right to increase the oven
temperature.
34
7) Touch ENTER on the
hidden control panel or after 2
seconds the oven will turn on
by default.
The temperature display alternates between set oven temperature and "PrF".
8) Remove food.
9) Turn oven selector knob
bezel to OFF to end this
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 accessory package.
Foods must be dried to
below .60 water activity or
dry to the touch for foods to
be safely stored with no
danger of mold, yeasts or
bacteria to grow. When in
doubt, leave food in oven
for maximum time specified in chart or dehydration book.
• 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).
CAUTION
• Use drying screens (not
supplied with oven).
CAUTION
• Multiple racks can be used
simultaneously.
• 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.
The ends of the tomato
slices may not be as dry as
rest of tomato slices and
may need more time to
dry.
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D E H Y D R AT I O N C H A RT
SETTING CONTROLS
for Dehydration Feature
1) Place food in oven on
dehydration racks.
2) Place block supplied with
accessory package in proper
position to keep oven door
open (see accessory package
instructions for details).
3) Turn oven selector knob
bezel clockwise to the dark
area on the dial marked
CONV.
4) Hold the oven selector
knob to the left until deH
shows on the dial. This is at
170˚F (75˚C).
5) Release the knob.
6) Quickly turn the oven
selector knob to the left and
release. Oven temperature is
preset to 135˚F (57˚C).
To change the setting, immediately 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).
General information is in the
following chart. For more
details, follow a food preservation book for specific times and
handling of various foods.
7) Leave food in the oven
until completely dry to the
touch.
8) Remove food from racks
before completely cool for easy
removal. If excessive sticking
occurs, place dehydration trays
back in the oven to warm
slightly for easier removal.
Drying
Time
Oven
Temp.
6-7 hours
135˚F
(60˚C)
12-13 hours
135˚F
(60˚C)
Wash, seed and stem peppers.
14-16 hours
Slice 1/4-inch thick or into 1 x 2-inch chunks.
Place on dehydration racks with no overlapping.
135˚F
(60˚C)
Preparation
Apples
Slice 1/4-inch thick. Remove seeds and stems.
Place on dehydration racks with no overlapping.
Bananas
Slice 1/4-inch thick. Place on dehydration
racks with no overlapping.
Green Bell Peppers
Tomato Slices
Wash, seed and stem tomatoes.
Slice 1/4-inch thick. Place on dehydration
racks with no overlapping.
6-7 hours
135˚F
(60˚C)
Wash, seed and stem tomatoes.
12-13 hours
Cut each tomato into 16 equal pieces.
Place on dehydration racks with no overlapping.
135˚F
(60˚C)
Tomato Chunks
9) Turn oven selector knob
bezel to OFF to end this
feature.
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D E L AY E D S TA RT
F E AT U R E
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
• Use in combination with any
cooking mode except Broil,
Convection Broil and Bake
Stone.
• Do not delay the start when
preheating is critical to the
cooking results.
• When using the Delayed
Start feature, place food from
the refrigerator directly into
oven.
• The time-of-day clock must
display the correct time prior to
programming a timed activity.
SETTING CONTROLS
for Delayed Start Feature
(to start cooking later and
automatically turn off heat
when finished)
1) Add food to the oven from
the refrigerator.
2) Turn oven selector knob
bezel to the desired mode on
the bezel. Change preset
temperature if needed.
3) Open hidden control
panel by pressing in on the
three dots on the front of the
panel.
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.
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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.
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.
7) The oven will turn itself off.
8) Remove food. Always use
dry potholders when removing
hot pans from the oven.
9) Turn oven selector knob
bezel to OFF to end this
mode.
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T I M E C O O K F E AT U R E
SETTING CONTROLS
for Time Cook Feature
(to start cooking now then
automatically turn off heat
when finished)
1) Turn oven selector knob
bezel to the desired mode on
the bezel. Change preset
temperature if needed.
2) Open hidden control panel
by pressing in on the three dots
on the front of the panel.
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 automatically be filled in.
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.
5) The oven will turn itself off.
6) Remove food. Always use
dry potholders when removing
hot pans from the oven.
7) Turn oven selector knob
bezel to OFF to end this
mode.
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P R O B E F E AT U R E
How Temperature Probe
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.
• Use with all modes except
Broil and Convection Broil.
• Use temperature probe
feature to measure internal
temperatures.
CAUTION
Probe becomes very hot
while in the oven. Handle
with a potholder.
WOLF TIPS FOR SUCCESS
• Insert sensor into the thickest
part of meat before placing in
oven.
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.
• As a general rule, set the
probe temperature 5˚F (3˚C)
below recommended carving
temperature. This allows for
the rise of the internal temperature during standing time.
• 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.
• For poultry, insert probe into
the thickest part of the thigh.
38
• Use aluminum foil to cover
meat during the standing time to
help keep it hot before carving.
• Wash probe by hand; do not
soak or clean in the dishwasher.
USDA Internal Temperature
Recommendations:
• The internal temperatures
shown in the chart are recommended carving temperatures.
Reduce the temperature 5˚F
(3˚C) when setting the Probe
feature.
Use the temperature probe
feature to measure internal
temperatures. See pages 38-39
for setting this mode in combination with Convection Roast
and Roast modes.
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).
USDA
Internal Temp.
Doneness
Beef, Lamb and Veal
140°F (60˚C)
Rare
145°F (65˚C)
Medium Rare
160°F (70˚C)
Medium
170°F (75˚C)
Well Done
Pork
170°F (75˚C)
Well Done
Poultry
170°F (75˚C)
Breast
Well Done
180°F (80˚C)
Thigh
Well Done
165°F (75˚C)
Stuffing
Well Done
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SETTING CONTROLS
for Probe Feature with Meats
1) Preheat oven to desired
oven temperature in desired
mode.
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.
3) When the oven signals that
preheat is completed, use a dry
potholder to lift the probe
sensor cover.
CAUTION
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.
4) PROBE will be illuminated
on the hidden control panel.
The probe temperature is preset
at 160˚F (70˚C).
P E R A T I O N
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.
5) Touch ENTER on the
hidden control panel or after 2
seconds the oven will turn on
by default.
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) Remove probe and food.
Always use dry potholders
when removing hot pans and
probe from the oven.
8) Turn oven selector knob
bezel to OFF to end this
feature.
SETTING CONTROLS
for Probe Feature with Bread
1) Preheat oven to desired
oven temperature in BAKE or
bake STONE modes.
2) Place bread on bake stone
or in oven in bread pans.
3) Bake 10 minutes at the
desired oven temperature.
4) Insert probe sensor into
the thickest part of the bread.
5) Use dry potholder to lift the
probe sensor cover.
CAUTION
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.
6) PROBE will begin to flash
on the hidden control panel.
The probe temperature is preset
at 160˚F (70˚C).
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).
7) Touch ENTER on the
hidden control panel or after 2
seconds the oven will turn on by
default.
8) When the desired internal
temperature has been reached,
the oven will chime. Remove
probe and food.
CAUTION
Always use dry potholders
when removing hot pans
and probe from the oven.
9) Turn oven selector knob
bezel to OFF to end this
feature.
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S A B B AT H F E AT U R E
Star-K Certified*
How the Sabbath feature
works: This mode allows for
baking or keeping food warm
while still adhering to the "no
work" requirements on religious Sabbath days.
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.
S E L F -C L E A N F E AT U R E
SETTING CONTROLS
for Sabbath Feature
1) Turn oven control to either
BAKE or ROAST modes on
the oven selector knob. Change
preset temperature if needed.
2) Touch Oven Light to turn
oven lights on or off.
3) Touch and hold ENTER
on hidden control panel for 5
seconds.
4) Turn oven selector knob to
OFF to end this feature. Oven
remains on until this mode is
cancelled.
3) Open hidden control panel
by pressing in on the three dots
on the front of the panel.
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.
5) Touch STOP TIME. Use
the up or down arrows on the
hidden control panel to increase
the desired end time.
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
• Use this feature only in the
Bake and Roast modes.
Time Bake in Sabbath Feature
7) The oven will turn itself off.
1) Add food to the oven.
8) Remove food.
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.
* This appliance is certified by Star-K to
meet strict Jewish religious regulations in
conjunction with specific instructions found
on www.star-k.org.
40
How Self-Clean feature works:
The oven is heated in graduating steps to a preset high
temperature. During this
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.
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 beginning Self-Clean feature, the
door will still remain locked
until the temperature inside has
cooled to below 300˚F (150˚C).
NOTE: Remove all oven racks
before using the self-clean
feature, as racks may discolor.
CAUTION
Never wipe a warm or hot
porcelain surface with a
damp sponge. It may cause
chipping or crazing (tiny
hair-like lines).
W
O L F
O
V E N
When hand cleaning a spot,
use only mild abrasive cleaners
or plastic scrubbers.
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 immediately with a dry towel. Failure
to do so may cause a permanent
dull spot.
Never use oven cleaners. They
are not necessary with SelfClean feature.
CAUTION
Do not use any commercial
oven cleaners or oven liner
protective coatings on or
around any part of the
oven.
O
P E R A T I O N
WOLF TIPS FOR SUCCESS
• Before starting, remove the
oven racks. They will discolor
if left inside during this mode.
• Remove broiler pan and any
other utensil stored inside the
oven.
• Remove any moist food or
grease from spillovers before
starting this mode.
• It is normal to see a brief
flame-up, depending on the
amount and content of the soil.
• Use this feature as often as
necessary. Do not wait until
heavy soil accumulates.
SETTING CONTROLS
for Self-Clean Feature
1) Open hidden control
panel by pressing in on the
three dots on the front of the
panel.
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.
4) Oven door will lock and
remain locked until the end of
the feature or until temperature
has cooled to 300˚F (150˚C).
5) Turn oven selector knob
bezel to OFF to end this
feature.
NOTE: To combine this with
Delayed Start feature, turn to
page 36.
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.
• 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 important for a good seal. Do not
hand clean, rub, puncture,
or remove.
41
W
O L F
OVEN
O
V E N
O
P E R A T I O N
RACKS
Placement and Removal of
Racks
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
completely inside the oven.
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.
Rack Arrangement
Full Extension Bottom Rack
• 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.
• When using only one rack
for roasting meats, place rack
on rack guide #1, #2 or #3.
• When using two or three
racks, place at least one rack
position between them.
6
5
4
3
2
1
Oven rack arrangement with full
extension bottom rack
42
CAUTION
Use dry potholders when
handling. Racks become
hot when the oven is on
and hold heat after it is
turned off.
T
R O U B L E S H O O T I N G
G
U I D E
T O P S U R FA C E
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.
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.
• Diameter of pan base is too large.
• Cover pan for most efficient use of setting.
• The material of the pan does not conduct
heat evenly.
• Placement of pan on grate is not centered
above burner.
• Base of pan is warped.
Food cooks too slowly
while sautéing.
• Too much food is added at one time;
reduce amount and sauté in batches.
• Size of food pieces is too large.
• Temperature of food is colder than usual.
• Handle of pan is too heavy and tips the
pan towards the handle.
• Pan does not conduct heat evenly.
• Countertop or cooktop cabinet is not level.
Burners extinguish themselves when using more
than one large roaster or
griddle simultaneously.
• Good gas combustion requires the correct
amount of airflow to maintain the flame.
Using two oversize pans simultaneously
restricts air movement.
Food boils out of pan and
overflows into the burner
drip pan.
• Heat setting is too high.
Simmer setting does not
maintain constant surface
bubbles.
• Delicate foods may need a lower simmer
setting so scorching does not occur.
• Pan size is too small for contents.
43
T
R O U B L E S H O O T I N G
G
U I D E
OVEN
Problem / Condition
Possible Solution:
Problem / Condition
Possible Solution:
Exterior browning is
uneven.
• Pan is too large for good heat circulation.
Warm air venting into
kitchen after oven has
been turned off.
Oven temperature is
too hot.
• Food cooked in glass, glass-ceramic, or
dark metal hold more heat than shiny
metal pans.
• 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.
• Too many pans on a rack.
• 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.
44
W
O L F
C
O O K I N G
G
U I D E
C O O K I N G G U I D E C H A RT
Food
Baked Goods
Bread
Biscuits
(refrigerated)
Cinnamon Rolls
Rolls
Yeast Bread
Yeast Loaf
Cakes
Angel Food
(36-inch oven)
Bundt
Mixes
Cupcakes
Cookies
Brownies
Sugar
Chocolate Chip
Number
of Racks
Recommended
Cooking Method
Cooking
Temperature
Rack
Position
Single
Single
Multiple
Multiple
Single
Multiple
Single
Multiple
Single
Single
Bake
Convection
Convection
Convection
Bake
Convection
Bake
Convection
Convection
Bake Stone
(30-, 36-inch oven only)
450˚F (230˚C)
425˚F (2 2 0 ˚ 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)
325˚F (160˚C)
400˚F (205˚C)
4
4
2 and 4
2, 4 and 6
4
2 and 4
4
2 and 5
4
1
8-10 min.
8-10 min.
8-10 min.
8-10 min.
20-25 min.
20-25 min.
20-25 min.
15-20 min.
25-30 min.
10-15 min.
Single
Multiple
Single
Single
Multiple
Single
Multiple
Bake
Bake
Convection
Bake
Convection
Bake
Convection
350˚F (175˚C)
350˚F (175˚C)
325˚F (160˚C)
350˚F (175˚C)
325˚F (160˚C)
350˚F (175˚C)
325˚F (160˚C)
2
2
4
4
2 and 5
4
2 and 5
37-45 min.
37-45 min.
40-45 min.
30-40 min.
25-30 min.
20-25 min.
18-23 min.
6-cup muffin pan
Single
Multiple
Single
2 Racks
3 Racks
Single
2 Racks
3 Racks
Bake
Convection
Bake
Convection
350˚F (175˚C)
325˚F (160˚C)
350˚F (175˚C)
325˚F (160˚C)
325˚F (160˚C)
375˚F (190˚C)
350˚F (175˚C)
350˚F (175˚C)
4
2 and 4
4
2 and 5
2, 4 and 6
4
2 and 5
2, 4 and 6
20-25 min.
15-20 min.
8-12 min.
8-12 min.
8-12 min.
8-12 min.
8-9 min.
8-9 min.
Use square pan
Use square pan
9" x 13" sheet
9" x 13" sheet
9" x 13" sheet
9" x 13" sheet
9" x 13" sheet
9" x 13" sheet
Bake
Convection
Total Time
30" / 36" Oven
Total Time
18" Oven
Internal
Temperature
6-8 min.
6-8 min.
8-10 min.
6-8 min.
20-25 min.
20-25 min.
20-25 min.
15-20 min.
25-30 min. 195-200˚F (90-95˚C)
Not Available 195-200˚F (90-95˚C)
37-45 min.
37-45 min.
40-45 min.
30-40 min.
8-9" round cake
This chart is a guide. Recipe or package directions should take precedence.
45
W
O L F
C
O O K I N G
G
U I D E
C O O K I N G G U I D E C H A RT
Food
Baked Goods
Cornbread
Cream Puffs
Custards / Puddings
Muffins (6-cup Muffin Pan)
Pastry Crust
Number
of Racks
Recommended
Cooking Method
Cooking
Temperature
Rack
Position
Total Time
30" / 36" Oven
Total Time
18" Oven
Single
Convection
375˚F (190˚C)
4
20-25 min.
Use square pan
Single
Multiple
Convection
Convection
400˚F (205˚C)
400˚F (205˚C)
4
2 and 4
30-35 min.
30-35 min.
9" x 13" pan
9" x 13" pan
Single
Bake
350˚F (175˚C)
4
35-40 min.
Use square pan
Single
Single
Multiple
Bake
Convection
Convection
425˚F (220˚C)
400˚F (2 0 5 ˚ C )
400˚F (205˚C)
4
4
2 and 5
15-20 min.
15-20 min.
10-15 min.
6-cup muffin pan
10-15 min.
10-15 min.
Single
Convection Bake
325˚F (160˚C)
4
10-12 min.
10-12 min.
Single
Multiple
Single
Multiple
Single
Single
Multiple
Convection Bake
Convection Bake
Convection Bake
Convection Bake
Broil
Convection Bake
Convection Bake
375˚F (190˚C)
375˚F (190˚C)
375˚F (190˚C)
375˚F (190˚C)
Low (3)
425˚F / 325˚F (220˚C/ 1 6 0 ˚ C )
425˚F / 325˚F (220˚C/ 1 6 0 ˚ C )
4
4
4
4
4
4
4
40-45 min.
40-45 min.
50-55 min.
50-55 min.
2 1/2 min.
15 min. / 1 hr.
15 min. / 1 hr.
40-45 min.
Not Advised
50-55 min.
Not Advised
2 1/2 min.
15 min. / 1 hr.
Not Advised
Single
Multiple
Bake
Convection
450˚F / 350˚F (230˚C/ 1 7 5 ˚ C )
450˚F / 350˚F (230˚C/ 1 7 5 ˚ C )
4
2 and 5
15 min. / 20 min.
12 min. / 20 min.
Not Advised
Not Advised
Single
Multiple
Bake
Convection
Convection
400˚F (205˚C)
375˚F (190˚C)
375˚F (190˚C)
4
4
2, 4 and 6
10-12 min.
10-12 min.
10-12 min.
8-10 min.
8-10 min.
8-10 min.
Single
Multiple
Convection
Convection
325˚F (160˚C)
325˚F (160˚C)
3
1 and 4
40-45 min.
40-45 min.
40-45 min.
40-45 min.
Pies
Filled
Frozen
Lemon Meringue
Pumpkin
Popovers
Puff Pastry
Quick Breads
This chart is a guide. Recipe or package directions should take precedence.
46
W
O L F
C
O O K I N G
G
U I D E
C O O K I N G G U I D E C H A RT
Number
of Racks
Recommended
Cooking Method
Cooking
Temperature
Rack
Position
Entrees
Calzone
Single
Bake Stone
400˚F (205˚C)
1
9-10 min.
Not Available
Pizza
Frozen
Homemade
Single
Single
Bake Stone
Bake Stone
400˚F (205˚C)
400˚F (205˚C)
1
1
8-14 min.
6-9 min.
Not Available
Not Available
Quiche
Single
Bake (cannot use
Convection)
375˚F (190˚C)
4
40-50 min.
40-50 min.
Souffle
Single
Bake
375˚F (190˚C)
4
35-40 min.
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, 1 1/2-inch thick
Steaks, 1-inch thick
Tenderloin, 2-3 lbs.
Convection Roast
Broil
Convection Roast
Convection Roast
Convection Roast
Convection Broil
Broil
Convection Roast
325˚F (160˚C)
High (1)
325˚F (160˚C)
325˚F (160˚C)
325˚F (160˚C)
High (1)
High (1)
325˚F (160˚C)
3
6
3
3
3
5
5
3
20-25 min. / lb.
10-12 min.
25-30 min. / lb.
30-35 min. / lb.
30-35 min. / lb.
20-25 min.
12-15 min.
20-25 min. / lb.
20-25 min. / lb.
10-12 min.
25-30 min. / lb.
30-35 min. / lb.
30-35 min. / lb.
20-25 min.
12-15 min.
20-25 min. / lb.
Med - 160˚F (70˚C)
Med - 150˚F (65˚C)
Rare - 140˚F (60˚C)
Rare - 140˚F (60˚C)
Rare - 140˚F (60˚C)
Rare - 140˚F (60˚C)
Rare - 140˚F (60˚C)
Rare - 140˚F (60˚C)
Chicken
Bone-in breasts
Boneless breasts
Quarters
Thighs
Whole
Convection Broil
Broil
Convection Broil
Convection Broil
Convection Roast
Med (2)
Med (2)
Med (2)
Med (2)
325˚F (160˚C)
5
6
5
5
3
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.
18-20 min. / lb.
Well - 170˚F (75˚C)
Well - 170˚F (75˚C)
180˚F (80˚C) in thigh
Well - 180˚F (80˚C)
180˚F (80˚C) in thigh
Food
Single
Single
Single
Single
Single
Total Time
30" / 36" Oven
Total Time
18" Oven
Internal
Temperature
This chart is a guide. Recipe or package directions should take precedence.
47
W
O L F
C
O O K I N G
G
U I D E
C O O K I N G G U I D E C H A RT
Number
of Racks
Recommended
Cooking Method
Cooking
Temperature
Single
Single
Convection Roast
Roast
325˚F (160˚C)
350˚F (175˚C)
3
3
28-33 min. / lb.
28-33 min. / lb.
28-33 min. / lb.
28-33 min. / lb.
180˚F (80˚C) in thigh
180˚F (80˚C) in thigh
Duck, 5-7 lbs.
Single
Convection Roast
325˚F (160˚C)
3
18-20 min. / lb.
Not Advised
180˚F (80˚C) in thigh
Goose, 8-10 lbs.
Single
Convection Roast
325˚F (160˚C)
2
18-20 min. / lb.
Not Advised
180˚F (80˚C) in thigh
Single
Single
Broil
Broil
High (1)
High (1)
6
6
6-8 min.
10-12 min.
6-8 min.
10-12 min.
140˚F (60˚C)
140˚F (60˚C)
Single
Single
Single
Single
Broil
Broil
Convection Roast
Convection Roast
High (1)
High (1)
325˚F (160˚C)
325˚F (160˚C)
5
5
3
1
8-10 min.
11-12 min.
20-25 min. / lb.
15-18 min. / lb.
Meatloaf
Single
Convection Roast
325˚F (160˚C)
3
50-60 min.
50-60 min.
160˚F (70˚C)
Pork
Chops, 1-inch thick
Loin, 3-4 lbs.
Steak, 1-inch thick
Single
Single
Single
Broil
Convection Roast
Broil
Med (2)
325˚F (160˚C)
Med (2)
6
3
5
10-15 min.
18-22 min. / lb.
25-30 min.
Not Advised
Not Advised
Not Advised
Med - 160˚F (70˚C)
Med - 160˚F (70˚C)
Med - 160˚F (70˚C)
Sausage
Single
Broil
Med (2)
5
8-10 min.
Not Advised
Med - 160˚F (70˚C)
Turkey
Breast, whole
Pieces
Whole
Single
Single
Single
Convection Roast
Convection Broil
Convection Roast
300˚F (150˚C)
Med (2)
325˚F (160˚C)
2
4
1
12-15 min. / lb.
40-45 min.
11-14 min. / lb.
Not Advised
Not Advised
Not Advised
170˚F (75˚C) in breast
180˚F (80˚C) in thigh
180˚F (80˚C) in thigh
Veal Roast, 2-3 lbs.
Single
Convection Roast
300˚F (150˚C)
3
30-35 min. / lb.
Not Advised
Med Rare - 140˚F (60˚C)
Food
Meats
Cornish Game Hens
Rack
Total Time
Total Time
Position 30" / 36" Oven 18" Oven
Internal
Temperature
Ham
1/2-inch
thick
1-inch thick
Lamb
Chops, 3/4-inch thick
Leg, 4-6 lbs.
Crown Rack
This chart is a guide. Recipe or package directions should take precedence.
48
8-10 min.
Med Rare - 145˚F (65˚C)
11-12 min.
Med - 160˚F (70˚C)
20-25 min. / lb. Med Rare - 145˚F (65˚C)
Not Advised Med Rare - 145˚F (65˚C)
W
O L F
C
O O K I N G
G
U I D E
C O O K I N G G U I D E C H A RT
Food
Seafood
Fish
1/2-inch thick
1-inch thick
Red Snapper
Salmon, 1/2-inch thick
Swordfish, 1 1/2" thick
Vegetables
Potatoes
Sweet Potatoes
Winter squash
Other
French bread pizza
Garlic Bread, 1-inch
Toast, 1/2-inch
Number
of Racks
Recommended
Cooking Method
Cooking
Temperature
Rack
Position
Total Time
30" / 36" Oven
Total Time
18" Oven
Single
Single
Single
Single
Single
Broil
Convection Broil
Broil
Broil
Broil
Med (2)
Med (2)
Med (2)
Med (2)
Med (2)
6
6
6
6
6
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.
Bake
Bake
Convection
Bake
400˚F (205˚C)
400˚F (205˚C)
350˚F (175˚C)
375˚F (190˚C)
3
3
3
3
45-60 min.
40-50 min.
40-45 min.
50-55 min.
45-60 min.
40-50 min.
40-45 min.
50-55 min.
Broil
Broil / Convection Broil
Broil
Med (2)
Med (2)
Med (2)
5
5
6
2-3 min.
3 to 31/2 min.
2 min.
2-3 min.
3 to 31/2 min.
2 min.
Internal
Temperature
This chart is a guide. Recipe or package directions should take precedence.
49
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
A S S I S TA N C E
The equipment in this shipment 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 transportation company assumes full
responsibility for safe delivery
of this equipment.
• Customer Service Questions:
800 / 332-9513
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.
• Website:
www.wolfappliance.com
• E-mail Address:
customerservice@wolfappliance.com
• 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.
• Record all the rating plate
information here for future
reference.
Model Number:
Serial Number:
Installation Date:
Wolf Dealer / Phone Number:
50
REGARDING
WA R R A N T Y
Before Calling for Service:
• Refer to the Troubleshooting
Guide on pages 43-44.
• Check the household fuse or
circuit breaker to see if it has
been blown or tripped.
• Check that the electrical
connection to the appliance has
not been disconnected.
• Has there been a power
outage?
• Have the model and serial
number of your model and date
of installation for warranty
purposes, before calling your
Wolf Factory Authorized
Service Center.
Wolf Service / Phone Number:
THE
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
Appliance Company voids the
certification and warranty of
this appliance.
W
O L F
L
A
P P L I A N C E
I M I T E D
W
P
R O D U C T S
A R R A N T Y
R E S I D E N T I A L U S E O N LY
F U L L T W O -Y E A R W A R R A N T Y
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.
L I M I T E D T H I R D T H R O U G H F I F T H Y E A R WA R R A N T Y
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
L I M I T E D L I F E T I M E WA R R A N T Y
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
E A C H WA R R A N T Y
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.
51
W OLF A PPLIANCE C OMPANY, LLC
P. O. Box 44848 • Madison, WI 53744 • 800-332-9513
www.wolfappliance.com
804344 REV-B
5/03