USE & CARE GUIDE
L Series Built-In Ovens
Contents
Important Note
Wolf L Series Built-In Ovens . . . . . . . . . . . . . . . . . . . . . 3
To ensure the safe and efficient use of Wolf equipment,
please take note of the following types of highlighted
information throughout this guide:
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
L Series Oven Features . . . . . . . . . . . . . . . . . . . . . . . . 6
L Series Oven Operation . . . . . . . . . . . . . . . . . . . . . . 10
L Series Oven Care . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Wolf Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Troubleshooting Guide . . . . . . . . . . . . . . . . . . . . . . . . 37
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Wolf Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Features and specifications are subject to change at any time
without notice. Visit our website, wolfappliance.com for the
most up-to-date information.
IMPORTANT NOTE: Throughout this guide, dimensions in
parentheses are millimeters unless otherwise specified.
IMPORTANT NOTE highlights information that is
especially important.
CAUTION signals a situation where minor injury or product
damage may occur if instructions are not followed.
WARNING states a hazard that may cause serious injury or
death if precautions are not followed.
Wolf L Series Built-In Ovens
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Thank You
Your purchase of a Wolf L series oven attests to the importance you place upon the quality and performance of your
cooking equipment. We understand this importance and
have designed and built your oven with quality materials
and workmanship to give you years of dependable
service.
We know you are eager to start cooking, but before you
do, please take some time to read this use & care guide.
Whether you are a beginning cook or an expert chef, it will
be to your benefit to familiarize yourself with the safety
practices, features, operation and care recommendations
of the Wolf L series oven.
Your Wolf L series oven is protected by a warranty that is
one of the finest in the industry. Take a moment to read
the warranty statement at the end of this guide and refer
to it should service become necessary.
IMPORTANT NOTE: Performance may be compromised if
the electrical supply is less than 240 volts.
Do not place cookware on oven floor or use aluminum
foil or other material to line the oven floor or side walls.
Failure to adhere to this notice will damage the porcelain and will void your warranty.
Safety Instructions
4
IMPORTANT INSTRUCTIONS
IMPORTANT NOTE: Read all safety instructions before
using this appliance.
• Read this use & care guide carefully before using
your new built-in oven to reduce the risk of fire,
electric shock or injury to persons.
• Ensure proper installation and servicing. This appli-
ance must be properly installed and grounded by a
qualified technician.
• Warranty service must be performed by a Wolf
authorized service center.
• Have installer show you where the fuse or electrical
box is located in your home. Learn how and where
to shut off the electricity to the oven.
• Use oven only for cooking tasks expected of a home
oven as outlined in this guide.
• Always properly clean and maintain the oven as
recommended in this guide. Clean only those parts
listed in this guide.
GENERAL SAFETY REQUIREMENTS
• Always use dry pot holders when removing pans
from the oven. Wet or damp pot holders can cause
steam burns. Do not let pot holders touch hot
heating elements. Do not use a towel or other bulky
cloth.
• Exercise caution when opening the oven door. Let
hot air or steam escape before looking or reaching
into the oven.
• Be sure that the oven cool air intake (located above
the door) and oven exhaust vent (located below the
door) are unobstructed at all times.
• Position oven racks in desired locations when oven
is cool. If a rack must be repositioned after the oven
is already hot, be certain pot holder does not contact
a hot heating element in the oven.
• Before using the self-clean feature, remove broiler
grill and pan, oven racks, oven rack guides and any
other utensils.
• The cooling fan should be operating during the self-
Do not place cookware on oven floor or use
aluminum foil or other material to line the oven floor
or side walls. Failure to adhere to this notice will
damage the porcelain and will void your warranty.
clean feature. If you notice that the cooling fan is not
operating, contact a Wolf authorized service center
before using the self-clean feature again.
Safety Instructions
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IMPORTANT INSTRUCTIONS
GENERAL SAFETY REQUIREMENTS
• Do not use commercial oven cleaners or oven liner
protective coatings, such as aluminum foil, on any
part of the oven.
• Do not place cookware on the floor of the oven.
• Do not repair or replace any part of the oven unless
specifically recommended in literature accompanying this appliance. All service should be referred to a
Wolf authorized service center.
• Do not use oven for warming or heating a room.
• Do not leave children alone or unattended in the area
where the oven is in use. Never allow children to sit
or stand on any part of the oven. Do not let children
play with the oven.
• Do not use water on grease fires. Smother any
flames with a lid, baking sheet or flat 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
• Do not use abrasive or caustic cleaners or deter-
gents 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 oven gasket, because rubbing or
moving the gasket may eliminate the required tight
door seal.
• Do not wear loose or hanging apparel while using
the oven.
• Do not touch heating elements or interior surfaces of
the oven. Heating elements may be hot even though
they are dark in color. Interiors of the oven become
hot enough to cause burns. During and after use, do
not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of
the oven until they have had sufficient time to cool.
Other surfaces of the oven may become hot enough
to cause burns. These surfaces include the oven
door, window, oven vent and the surface near the
oven vent.
burst and cause injury.
• Do not store combustible, flammable or explosive
materials in the oven or adjacent cabinets.
Do not store items of interest to children above the
oven, as they could climb on the appliance to reach
items and be injured.
L Series Oven Features
6
30" (762) Single Oven Features
• Framed and unframed door styles with tubular handle.
• Crafted of heavy-duty stainless steel.
• Dual convection oven with two fans for even heat
distribution.
• Ten cooking modes—bake, roast, broil, convection
bake, convection roast, convection broil, convection
and proof—bake stone and dehydration modes require
accessory.
• Wolf exclusive rotating glass touch control panel.
• Cobalt blue porcelain oven interior.
• Six-level rack guides with three adjustable oven racks;
one full-extension easy glide, one full-extension door
glide and one standard.
• Large viewing, triple-pane window and dual halogen
interior lights.
• Hidden bake element and recessed broil element.
• Temperature probe and broiler pan.
• Self-clean, delayed start, timed cook and Sabbath
features.
• Wolf exclusive spring and damper door hinge system
for smooth opening and closing.
• CSA certified for US and Canada.
• Two and five year residential warranty—exclusions
apply, see warranty at the end of this guide.
This appliance is certified by Star-K to meet
strict religious regulations in conjunction with
specific instructions found on www.star-k.org.
30" (762) L SERIES SINGLE OVEN
Model SO30U/S shown
Rotating touch
control panel
Control panel
display
Recessed broil
element
Oven door light
switch
Thermostat
Product rating
plate
Oven gasket
Probe receptacle
Adjustable oven
racks
Halogen light
Hidden bake
element
Six-level rack
guides
Exhaust vent
Triple-pane window
L Series Oven Features
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36" (914) Single Oven Features
• Unframed door style with tubular handle.
• Crafted of heavy-duty stainless steel.
• Dual convection oven with two fans for even heat
distribution.
• Ten cooking modes—bake, roast, broil, convection
bake, convection roast, convection broil, convection
and proof—bake stone and dehydration modes require
accessory.
• Wolf exclusive rotating glass touch control panel.
• Cobalt blue porcelain oven interior.
• Five-level rack guides with three adjustable oven racks;
one full-extension easy glide, one full-extension door
glide and one standard.
• Large viewing, triple-pane window and dual halogen
interior lights.
• Hidden bake element and recessed broil element.
• Temperature probe and broiler pan.
• Self-clean, delayed start, timed cook and Sabbath
features.
• Wolf exclusive spring and damper door hinge system
for smooth opening and closing.
• CSA certified for US and Canada.
• Two and five year residential warranty—exclusions
apply, see warranty at the end of this guide.
This appliance is certified by Star-K to meet
strict religious regulations in conjunction with
specific instructions found on www.star-k.org.
36" (914) L SERIES SINGLE OVEN
Model SO36U/S
Rotating touch
control panel
Control panel
display
Recessed broil
element
Oven door light
switch
Thermostat
Product rating
plate
Oven gasket
Probe receptacle
Adjustable oven
racks
Hidden bake
element
Halogen light
Five-level rack
guides
Exhaust vent
Triple-pane window
L Series Oven Features
8
30" (762) Double Oven Features
• Framed and unframed door styles with tubular handles.
• Crafted of heavy-duty stainless steel.
• Dual convection ovens with two fans for even heat
distribution.
• Ten cooking modes—bake, roast, broil, convection
bake, convection roast, convection broil, convection
and proof—bake stone and dehydration modes require
accessory.
• Large viewing, triple-pane windows and dual halogen
interior lights.
• Hidden bake elements and recessed broil elements.
• Temperature probe and broiler pan.
• Self-clean, delayed start, timed cook and Sabbath
features.
• Wolf exclusive spring and damper door hinge system
for smooth opening and closing.
• Wolf exclusive rotating glass touch control panel with
independent oven displays.
• CSA certified for US and Canada.
• Cobalt blue porcelain oven interiors.
• Two and five year residential warranty—exclusions
apply, see warranty at the end of this guide.
• Six-level rack guides with three adjustable oven racks;
one full-extension easy glide, one full-extension door
glide and one standard in each oven.
This appliance is certified by Star-K to meet
strict religious regulations in conjunction with
specific instructions found on www.star-k.org.
30" (762) L SERIES DOUBLE OVEN
Model DO30U/S shown
Rotating touch
control panel
Control panel
display
Recessed broil
element
Oven door light
switch
Thermostat
Product rating
plate
Oven gasket
Probe receptacle
Adjustable oven
racks
Halogen light
Hidden bake
element
Six-level rack
guides
Exhaust vent
Triple-pane window
L Series Oven Features
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L Series Oven Features
Electronic Control Panel
• Multiple cooking modes, each dedicated to giving the
best results for a specific kind of cooking. This is the
ultimate in oven performance, fine-tuned for your
individual cooking preferences.
To open or close the rotating control panel, press the
switch directly below the control panel. When the electronic control panel is visible, the oven is operational.
The electronic control panel features touch pads for
cooking modes and other operations. Refer to the illustrations below.
• Large, easy-to-see and read graphics on control panel.
• Electronic responses and directions on the control
panel are displayed using clear, concise words.
The control panel can be locked to keep it child-safe
and prevent the oven from accidentally being turned on.
To lock the control panel, touch and hold PANEL LOCK
for three seconds. Two audible chimes will sound and
“Panel Locked” will appear in the control panel display for
five seconds. To unlock, touch and hold PANEL LOCK for
three seconds.
• On the double oven, two control panel displays, where
the setting and status of each oven are clearly visible.
• Large cooking cavity increases usable oven capacity
for extra-large baking pans and oversized turkeys.
• Bake element located beneath the oven floor makes it
easy to access any spillover.
IMPORTANT NOTE: When the oven is in use, the control
panel may be warm to the touch.
• Door hinge with hydraulic damper assures smooth
opening and closing of the heavy door.
• Bottom rack can be fully extended, making it easier
and safer to reach food in a hot oven.
Do not place cookware on oven floor or use aluminum
foil or other material to line the oven floor or side walls.
Failure to adhere to this notice will damage the porcelain and will void your warranty.
CLOCK
TIMER
OFF
OVEN
ON
TEMPERATURE
BAKE
CONV. BAKE
1
2
3
LIGHT
ROAST
CONV. ROAST
4
5
6
COOK TIME
STOP TIME
BROIL
CONV. BROIL
7
8
9
SELF CLEAN
PANEL LOCK
BAKE STONE
CONVECTION
ENTER
0
CLEAR
PROBE
ON / OFF
ON / OFF
Single oven control panel.
CLOCK
TIMER
OFF
UPPER OVEN
Double oven control panel.
ON
TEMPERATURE
BAKE
CONV. BAKE
1
2
3
UPPER
ROAST
CONV. ROAST
4
5
6
COOK TIME
STOP TIME
SELF CLEAN
PANEL LOCK
BROIL
CONV. BROIL
7
8
9
BAKE STONE
CONVECTION
ENTER
0
CLEAR
UPPER
LIGHT
PROBE
LOWER
LOWER
TEMPERATURE
OFF
LOWER OVEN
ON
TIMER
L Series Oven Operation
10
Oven Operation
CHANGING OVEN TEMPERATURE
BEFORE USING FOR THE FIRST TIME
The oven temperature can be changed at any time once a
cooking mode has been selected.
Before using your L series oven for the first time, clean
thoroughly with hot water and a mild detergent. Rinse and
dry with a soft cloth. Refer to care recommendations on
page 33.
1) Touch TEMPERATURE.
2) Touch number pads to set new oven temperature.
3) Touch ENTER.
This will change the oven temperature immediately. If
ENTER is not touched, the oven will automatically switch
to the new oven temperature within five seconds.
OVEN PREHEAT
IMPORTANT NOTE: During preheat, the oven is heated in
a manner unsuitable for cooking.
The oven preheat feature is used for all cooking modes
except broil and convection broil. In order not to damage
food, preheating will not occur once the oven reaches its
set temperature. Increasing oven temperature during
cooking will result in the oven taking a very long time to
reach the new temperature. To reach a new temperature
quickly, touch OFF to exit the current mode. Touch ON,
then the desired cooking mode and enter a new temperature of at least 50° higher than the previous operating
temperature.
AUTOMATIC SHUT OFF
As a safety feature, the L series oven(s) will shut off automatically after 12 hours of continual use, unless dehydration mode or Sabbath feature is in use.
Set the oven to CONV. ROAST at 500°F (260°C) for one
hour. Refer to page 18 for convection roast mode instructions. Allow the oven to cool gradually with the door
closed.
This process will burn off any residual oil and grease used
during the manufacturing process. A small amount of
smoke and odor may be noticed during the initial break-in
period. The oven door can be opened after the oven has
cooled significantly. The first time the self-clean feature is
used, there will be further burn-off that may create smoke
and odor.
L Series Oven Operation
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Time-of-Day Clock
Oven Timer
Immediately after the oven is installed, set the 12-hour
clock to the current time of day. It may need to be reset
after a prolonged power failure. The clock is visible on the
control panel during all modes. If the upper oven timer is
set, the clock will not be visible in the upper oven control
panel display.
Each oven has a timer which operates independently from
the controls and from the other oven. Once a time is set in
hours and minutes, the countdown is seen in the control
panel display. Only the last minute counts down in
seconds.
SETTING CLOCK
1) Touch CLOCK.
An audible signal acts as a reminder when the amount of
time runs out. The timer will chime once at the beginning
of the last minute, then again at the end of the time. To
stop the signal, touch CLEAR. The maximum time that can
be set is 9 hours and 59 minutes.
2) Touch number pads to set current time of day.
3) Touch CLOCK or ENTER to start clock.
SETTING TIMER
1) Touch TIMER for the desired oven.
24-HOUR CLOCK
The time-of-day clock can be changed from a 12-hour
clock to a 24-hour clock. After the clock has been set,
touch TEMPERATURE for three seconds, touch CLOCK,
then touch ENTER. Follow the same sequence to change
back to the standard 12-hour clock setting.
Fahrenheit to Celsius
The oven can be changed from Fahrenheit (°F) temperature to Celsius (°C) or vice versa.
SETTING CONTROLS
1) Oven(s) must be off.
2) Press and hold TEMPERATURE on the control panel for
5 seconds for upper or lower oven.
3) Touch COOK TIME to change to F° or C°.
4) Touch ENTER. The new display of C° or F° is accepted
10 seconds after the selection if ENTER is not touched.
2) Touch number pads to set the hours and minutes.
3) Touch ENTER to start; touch CLEAR to stop timer
setup.
4) When timing is complete, touch TIMER, then touch
CLEAR to clear the timer.
L Series Oven Operation
12
Oven Racks
OVEN RACK GUIDES
OVEN RACK ARRANGEMENT
To insert the rack guides in the oven, locate the screws in
the oven side walls. Place the rack guide mounting tabs
over the screw heads and slide down until the screws are
fully seated in the tabs. Refer to the illustration below.
One of the factors affecting optimum cooking results is the
level of rack placement in the oven. Rack position 1 is
closest to the bottom and position 6 is closest to the top.
The Wolf cooking guide on pages 34–36 provides
suggested rack positions for optimum results.
To remove the rack guides, pull the rack guide straight up
and then out so that the mounting tabs clear the screw
heads. Remove the rack guide from the oven.
• When using only one rack for roasting meats, place
rack on rack guide position 1, 2 or 3.
IMPORTANT NOTE: Remove all oven racks and rack
guides before using the self-clean feature. They will
discolor if left in the oven during self-clean.
• When using two or three racks, place at least one rack
position between them.
OVEN RACKS
To insert a rack in the oven, place the rack anti-tip lock
under the side rack guide rails. Slide the rack toward the
back of the oven and lift up to clear the rack stops. Continue sliding the rack until it is completely inside the oven.
To remove a rack from the oven, slide the rack forward
and lift up and out, clearing the rack stops from the side
rack guide rails. Refer to the illustration below.
The bottom oven rack has a full-extension capability. With
the rack in rack guide position 1, slide it onto the stainless
steel door guides. This adds stability to the rack when
using a heavy pan for large meat and poultry. With the
rack fully extended, it is easier to safely reach hot food.
Refer to the illustration below for rack guide positions.
RACK GUIDE
MOUNTING
TABS
RACK GUIDE
ANTI-TIP LOCK
Oven rack guide removal.
• When using only one rack, place rack in the center of
the oven.
6
5
4
3
2
1
Oven rack positions and full
extension bottom rack.
• When positioning racks, the easy glide rack can be
placed in any position except position 1. The fullextension bottom rack was specifically designed to be
placed in position 1.
Use dry pot holders when handling oven racks. Racks
become hot when the oven is on and hold heat after it
is turned off.
L Series Oven Operation
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Cooking Modes and Features
L series ovens feature ten cooking modes and multiple
features for precise, easy-to-use control. Instructions for
setting controls and tips for success are outlined for each
mode and feature on the following pages.
IMPORTANT NOTE: The cooking modes and features on
the following pages outline the operation for a single oven.
To initiate a cooking mode or feature in a double oven,
simply specify upper or lower oven on the control panel
and follow the same steps as for a single oven.
COOKING MODES AND FEATURES
• Bake mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
• Roast mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
• Broil mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
• Convection bake mode . . . . . . . . . . . . . . . . . . . . . . 17
• Convection roast mode . . . . . . . . . . . . . . . . . . . . . . 18
• Convection broil mode . . . . . . . . . . . . . . . . . . . . . . 19
• Convection mode . . . . . . . . . . . . . . . . . . . . . . . . . . 20
• Proof mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
• Bake stone mode (with accessory) . . . . . . . . . . . . . 22
• Dehydration mode (with accessory) . . . . . . . . . . . . 24
• Delayed start feature . . . . . . . . . . . . . . . . . . . . . . . . 25
• Temperature probe feature . . . . . . . . . . . . . . . . . . . 26
• Timed cook feature . . . . . . . . . . . . . . . . . . . . . . . . . 28
• Sabbath feature . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
• Self-clean feature . . . . . . . . . . . . . . . . . . . . . . . . . . 30
L Series Oven Operation
14
Bake Mode
In bake mode, both the hidden bake element and the broil
element are used to heat the air, and they cycle on and off
to maintain temperature. This mode is best for single-rack
cooking, primarily baked foods. Always use bake mode for
your standard recipes. The temperature probe may be
used in this mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
SETTING CONTROLS
1) Touch desired oven ON.
2) Touch BAKE. Oven temperature is preset at 350°F
(175°C). Oven begins to heat after 5 seconds. To
change oven temperature from 350°F (175°C), immediately enter another temperature using the number
pads.
3) Touch ENTER.
WOLF TIPS FOR SUCCESS
• Always preheat for bake mode.
• During preheat, convection fans and elements are used
to quickly and uniformly heat the oven.
• Use only one rack.
• Allow at least 1" (25) between edge of pan and walls of
oven.
• Size, shape and finish of cookware affects baking time.
• Food cooked in dark metal pans cook somewhat faster
than food cooked in shiny pans.
• Dark, nonstick pan coatings brown more than light,
nonstick coatings.
• Use the interior oven light and window to check
browning. Limit frequent door openings to prevent
losing heat and lengthening total cooking time.
Do not place cookware on oven floor or use aluminum
foil or other material to line the oven floor or side walls.
Failure to adhere to this notice will damage the porcelain and will void your warranty.
4) Add food when the chime signals that the oven has
reached preheat temperature.
5) If the temperature probe is used, follow temperature
probe feature directions on pages 26–27.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
8) Touch oven OFF to end this mode.
L Series Oven Operation
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Roast Mode
In roast mode, both bake and broil elements are used to
heat the air, and they cycle on and off to maintain temperature. This is designed especially for roasting less tender
cuts of meat that should be covered, such as chuck
roasts, lamb shanks, pot roasts and stew meat. The
temperature probe may be used in this mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
SETTING CONTROLS
1) Touch desired oven ON.
2) Touch ROAST. Oven temperature is preset at 350°F
(175°C). Oven begins to heat after 5 seconds.
To change oven temperature from 350°F (175°C),
immediately enter another temperature using the
number pads.
3) Touch ENTER.
WOLF TIPS FOR SUCCESS
• Always preheat for roast mode.
• During preheat, convection fans and elements are used
to quickly and uniformly heat the oven.
• Roasting bags may be used.
• When roasting a large item, such as a turkey, the pan
should not cover the entire rack and block heat from
circulating naturally.
• Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in
roast mode. Always cook stuffing to an internal
temperature of 165°F (75°C).
4) Add food when the chime signals that the oven has
reached preheat temperature.
5) If the temperature probe is used, follow temperature
probe feature directions and USDA temperature
recommendations on pages 26–27.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
8) Touch oven OFF to end this mode.
L Series Oven Operation
16
Broil Mode
In broil mode, the top heating element is used to produce
an intense, radiant heat that browns one side of the food
at a time.
Broiled foods usually 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" (25) thick.
The temperature probe cannot be used with this mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
SETTING CONTROLS
1) Place food in oven at the desired rack position. Close
oven door.
2) Touch desired oven ON.
3) Touch BROIL. Oven temperature is preset at 1 for
550°F (290°C) high broil. Oven begins to broil after
5 seconds. To change setting, immediately touch 2
number pad for 450°F (230°C) medium broil or 3 for
350°F (175°C) low broil.
4) Touch ENTER.
• Broil with oven door closed.
5) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
• Preferred for meat, fish and poultry pieces equal to or
less than 1" (25) thick.
6) Remove food. Always use dry pot holders when
removing hot pans from the oven.
• Always use the two-piece broiler pan shipped with your
oven. 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.
7) Touch oven OFF to end this mode.
WOLF TIPS FOR SUCCESS
• Do not preheat for broil mode.
• Turn food halfway through cooking time.
• Brush lean meat and fish with peanut oil before
cooking to prevent sticking.
• Start cooking poultry with skin side down.
• Begin with cold food directly from the refrigerator.
When turning food or checking doneness, open the
door carefully. Smoke and steam may have accumulated. Never use heatproof glass (e.g. Pyrex) or pottery.
They can shatter.
L Series Oven Operation
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Convection Bake Mode
Convection bake 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 added heat
source from the bottom of the oven makes this mode ideal
for pie baking. The temperature probe may be used in this
mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
WOLF TIPS FOR SUCCESS
• Always preheat for convection bake mode.
• Reduce standard recipe temperatures by 25° in this
mode.
• Bake multiple pies on the same rack, rather than on
different racks.
• This mode is ideal for single rack baking.
SETTING CONTROLS
1) Touch desired oven ON.
2) Touch CONV. BAKE. Oven temperature is preset at
375°F (190°C). Oven begins to heat after 5 seconds.
To change oven temperature from 375°F (190°C),
immediately enter another temperature using the
number pads.
3) Touch ENTER.
4) Add food when the chime signals that the oven has
reached preheat temperature.
5) If the temperature probe is used, follow temperature
probe feature directions on pages 26–27.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
8) Touch oven OFF to end this mode.
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Convection Roast Mode
In convection roast mode, heat from both convection fans,
with additional heat from the broil element, intensifies the
convective and radiant heating. This combination gently
browns the exterior and seals in juices, making it perfect
for roasting tender cuts of beef, lamb, pork and poultry.
The temperature probe may be used in this mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
SETTING CONTROLS
1) Touch desired oven ON.
2) Touch CONV. ROAST. Oven temperature is preset at
325°F (165°C). Oven begins to heat after 5 seconds.
To change oven temperature from 325°F (165°C),
immediately enter another temperature using the
number pads.
3) Touch ENTER.
WOLF TIPS FOR SUCCESS
• Always preheat oven for convection roast mode.
• Use low-sided, uncovered pans on a roast rack to cook
food.
• Reduce standard recipe temperatures by 25° in this
mode.
4) Add food when the chime signals that the oven has
reached preheat temperature.
5) If the temperature probe is used, follow temperature
probe feature directions and USDA temperature
recommendations on pages 26–27.
• The lower part of the broiler pan with a meat rack
makes an excellent roasting pan.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
• Roasting time may be less than expected; check
doneness earlier than usual.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
• Select foods that are to be roasted uncovered.
8) Touch oven OFF to end this mode.
• Begin with cold food directly from the refrigerator.
• Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in
roast mode. Always cook stuffing to an internal
temperature of 165°F (75°C).
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Convection Broil Mode
In convection broil mode, 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.
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. The temperature probe cannot be used with this
mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
SETTING CONTROLS
1) Place food in oven at the desired rack position. Close
oven door.
2) Touch desired oven ON.
3) Touch CONV. BROIL. Oven temperature is preset at 1
for 550°F (290°C) high broil. Oven begins to broil after
5 seconds. To change setting, immediately touch 2
number pad for 450°F (230°C) medium broil or 3 for
350°F (175°C) low broil.
4) Touch ENTER.
WOLF TIPS FOR SUCCESS
• Do not preheat for convection broil mode.
• Convection broil with oven door closed.
• Preferred for meat, fish and poultry pieces thicker than
1" (25).
• Always use the two-piece broiler pan packaged with
your oven. 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.
• Turn food halfway through cooking time.
• Brush lean meat and fish with peanut oil before
cooking to prevent sticking.
• Start cooking poultry with skin side down.
• Begin with cold food directly from the refrigerator.
5) If the timer is set, the oven will chime when one minute
is left on the timer and will 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 pot holders when
removing hot pans from the oven.
7) Touch oven OFF to end this mode.
When turning food or checking doneness, open the
door carefully. Smoke and steam may have accumulated. Never use heatproof glass (e.g. Pyrex) or pottery.
They can shatter.
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Convection Mode
In convection mode, 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.
Uniform air movement makes it possible to multi-level
rack cook in this mode. The heat is cycled on and off to
maintain the temperature, resulting in evenly browned
food. The temperature probe may be used in this mode.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
WOLF TIPS FOR SUCCESS
• Always preheat for convection mode.
• Use low-sided, uncovered pans to cook foods.
• A 14" (356) x 16" (406) baking sheet is an optimum
size. Allow at least 1" (25) between edge of pan and
walls of oven.
• Reduce standard recipe temperatures by 25° 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
1) Touch desired oven ON.
2) Touch CONVECTION. Oven temperature is preset at
325°F (165°C). Oven begins to heat after 5 seconds.
To change oven temperature from 325°F (165°C),
immediately enter another temperature using the
number pads.
3) Touch ENTER.
4) Add food when the chime signals that the oven has
reached preheat temperature.
5) If the temperature probe is used, follow temperature
probe feature directions on pages 26–27.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
8) Touch oven OFF to end this mode.
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Proof Mode
In proof mode, a combination of broil and bake elements
are used to heat and balance the air to maintain temperature. This mode is ideal for proofing, or rising bread dough.
SETTING CONTROLS
1) Place dough in oven-safe dish in oven.
2) Touch desired oven ON.
WOLF TIPS FOR SUCCESS
• No need to preheat for proof mode.
• Proof bread until dough has doubled in bulk.
• For best results, place a shallow pan with 1 to 3 cups
(.2–.7 L) boiling hot water on rack position 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. If the oven is too
hot, the oven door should be opened to allow the oven
to cool down below 120°F (50°C) to prevent destroying
the yeast.
• Allow at least 1" (25) between edge of pan and walls of
oven.
• Limit frequent door openings to prevent losing heat
and lengthening proofing time.
Do not place cookware on oven floor or use aluminum
foil or other material to line the oven floor or side walls.
Failure to adhere to this notice will damage the porcelain and will void your warranty.
3) Touch and hold BAKE for 3 seconds to put oven into
proof mode. Oven temperature is preset to 85°F (30°C).
To change the temperature from 85°F (30°C), immediately touch another temperature, from 85°F to 110°F
(30°C to 45°C), using the number pads.
4) Touch ENTER or wait 10 seconds and the oven will
begin to heat automatically.
5) If the timer is set, the oven will chime when one minute
is left on the timer and will 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 pot holders when
removing hot pans from the oven.
7) Touch oven OFF to end this feature.
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Bake Stone Mode
A specially designed rack and bake stone are used for
bake stone 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, the
heat from all elements creates the perfect “brick oven”
effect. Both convection fans help circulate the air throughout the oven cavity, so even temperatures are achieved.
The temperature probe may be used in this mode.
To prepare the oven, remove all oven racks. Slide the bake
stone rack onto rack guide position 1 and place the bake
stone on the rack with the lip hanging over front edge of
rack. Refer to the illustration below. Preheat the oven for
approximately 35 minutes when using bake stone mode.
IMPORTANT NOTE: Use care in handling the bake stone.
It will chip or break if dropped.
Refer to the Wolf cooking guide on pages 34–36. Use
cooking times as a guide for similar foods.
WOLF TIPS FOR SUCCESS
• Always preheat for bake stone mode after positioning
the oven rack and ceramic stone. Allow approximately
35 minutes for this function to reach the set oven
temperature. For best results, preheat oven for one
hour before adding food.
• During preheat, convection fans and all elements are
used to quickly and uniformly heat the oven.
• Use only the Wolf bake stone in bake stone mode.
• Use only one bake stone rack per oven.
• Food is usually cooked directly on the stone. To
prevent sticking, apply plenty of cornmeal or flour to
the bottom of the food.
• When baking a series of breads or pizzas in a row,
allow 5 minutes between foods for the bake stone to
return to the proper temperature.
• Bake stone and rack should be removed after baking
and not left in oven during any of the other cooking
modes.
POSITION 1
BAKE STONE
Bake stone placement.
Avoid cooking foods with a high fat content on the
bake stone. The porous ceramic material will absorb
grease and discolor the stone. Flare-ups can occur.
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Bake Stone Mode
SETTING CONTROLS
BAKE STONE ACCESSORY
1) Touch desired oven ON.
The bake stone accessory is available from your
authorized Wolf dealer. To obtain local dealer information,
visit the find a showroom section of our website,
wolfappliance.com. Additional use & care information is
provided with the bake stone accessory.
2) Touch BAKE STONE. Oven temperature is preset at
400°F (205°C). Oven begins to heat after 5 seconds.
To change oven temperature from 400°F (205°C),
immediately enter another temperature using the
number pads.
3) Touch ENTER.
BAKE STONE CARE
4) Add food when the chime signals that the oven has
reached preheat temperature.
Remove excessive food using a scraper. Brush off any
crumbs. Allow the 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 and do not use soap or detergent. The ceramic
stone could absorb the taste and transmit those flavors to
the food.
5) If the temperature probe is used, follow temperature
probe feature directions on pages 26–27.
6) If the timer is set, the oven will chime when one minute
is left on the timer and will chime again when cooking
time is finished. If the timer is not cleared, it will
continue to chime every 30 seconds.
7) Remove food. Always use dry pot holders when
removing hot pans from the oven.
8) Touch oven OFF to end this mode.
Stubborn stains may occur on the bake stone. These will
not impair the flavor of the food being baked.
Allow the bake stone to cool completely before removing
from oven.
IMPORTANT NOTE: Use care in handling the bake stone. It
will chip or break if dropped.
Allow the bake stone to cool completely before wiping
with a wet cloth. Wet cloths on a hot surface can cause
steam burns.
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Dehydration Mode
Dehydration mode allows for slowly drying out food for
preservation and other cooking uses. Use the convection
mode for dehydration. Wolf accessory dehydration racks
(not included with the oven) are required. This mode is
suitable for drying a variety of fruits, vegetables, herbs and
meat strips.
SETTING CONTROLS
IMPORTANT NOTE: As a safety feature, the L series oven
will shut off after 12 hours. Dehydration mode overrides
the 12-hour shut off.
3) Touch and hold CONVECTION for 3 seconds to put the
oven into dehydration mode.
DEHYDRATION ACCESSORY
Dehydration racks are available from your authorized Wolf
dealer. To obtain local dealer information, visit the find a
showroom section of our website, wolfappliance.com.
Additional instructions are provided with the dehydration
rack accessory.
1) Place food in oven on dehydration racks.
2) Place door stop (supplied with dehydration accessory)
in the proper position to keep oven door open. Refer to
instructions provided with the accessory kit.
4) Oven preset temperature is 135°F (60°C). To change
the temperature setting, immediately touch another
temperature; 110°F to 160°F (45°C to 70°C) using the
number pads.
5) Touch ENTER or wait 5 seconds and the oven will
begin to heat automatically.
6) Leave food in oven until completely dry to the touch.
WOLF TIPS FOR SUCCESS
7) Remove food from racks before completely cool for
easy removal. If sticking occurs, place racks back in
the oven to warm slightly for easier removal.
• Do not preheat when using dehydration mode.
8) Touch oven OFF to end this mode.
• Multiple racks can be used simultaneously.
• Some foods require as many as 14 to 15 hours to fully
dehydrate.
• Consult a food preservation book for specific times
and handling of various foods.
Foods must be dried to below .60 water activity or
dry to the touch to be safely stored with no danger of
mold, yeasts or bacteria growing. When in doubt,
dehydrate for the maximum time specified.
DEHYDRATION GUIDE
The following is a list of foods commonly dehydrated. Use
dehydration times as a guide for similar foods. Place food
on dehydration racks with no overlapping. Oven preset
temperature for dehydration is 135°F (60°C).
• Apples: Slice 1/4" (6) thick. Remove seeds and stems.
Dehydrate 6–7 hours.
• Bananas: Slice 1/4" (6) thick. Dehydrate 12–13 hours.
• Green Bell Peppers: Wash, seed and stem. Slice 1/4"
(6) thick or into 1"(25) x 2" (51) chunks. Dehydrate
14–15 hours.
• Tomato Slices: Wash, seed and stem. Slice 1/4" (6)
thick. Dehydrate 6–7 hours.
• Tomato Chunks: Wash, seed and stem. Cut each
tomato into 16 equal pieces. Dehydrate 12–13 hours.
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Delayed Start Feature
Delayed start feature controls the automatic timing of the
oven’s ON and OFF function. Set a mode to start later in
the day and shut off when the cooking is complete or set it
to shut off at a preset time. Use in combination with any
cooking mode except broil, convection broil and bake
stone.
WOLF TIPS FOR SUCCESS
• Ovens can be set independently.
• Do not delay the start when preheating is critical to the
cooking results.
• When using the delayed start feature, place food
directly from the refrigerator into the oven.
• The time-of-day clock must display the correct time
prior to programming a timed activity.
FOOD SAFETY GUIDELINES
Food safety is important. Adhere to the following
guidelines to avoid potential illness or spoilage of food:
SETTING CONTROLS
1) Touch desired oven ON.
2) Touch desired cooking mode (except BROIL, CONV.
BROIL and BAKE STONE). Change preset temperature
if needed.
3) Touch STOP TIME. Use the number pads to set the
time of day the oven will shut off. Example: Set 6:00
for the time of day the oven turns off.
4) Touch COOK TIME. Use the number pads to set the
number of hours/minutes the oven will stay on.
Example: Set 3:30 for the oven to remain on for 3 1/2
hours.
5) Touch ENTER. The display appears as if the oven is on.
Using the example above, the oven will start heating at
2:30 and remain on for 3 1/2 hours, turning off at 6:00.
6) One audible chime will sound 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 shut off after the stop time has been
reached.
8) Remove food. Always use dry pot holders when
removing hot pans from the oven.
• Perishable food should not be left out more than 2
hours at room temperature; 1 hour when the temperature is above 90°F (30°C). For more information, see
www.usda.com.
• Avoid using foods that will spoil before the cooking
cycle begins. These include eggs, dairy products,
cream soups, cooked and uncooked meats, poultry
and fish.
• If cooking will not begin immediately, place only very
cold or frozen food into the oven.
9) Touch oven OFF to clear the display and stop the
signal.
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Temperature Probe Feature
The temperature 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 modes.
IMPORTANT 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).
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.
• 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.
• 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.
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are
USDA recommended carving temperatures.
INTERNAL TEMPERATURE
DONENESS
INTERNAL TEMP
BEEF, LAMB AND VEAL
Rare
Medium Rare
Medium
Well Done
140°F (60°C)
145°F (65°C)
160°F (70°C)
170°F (75°C)
PORK
Well Done
170°F (75°C)
POULTRY
Well Done Breast
Well Done Thigh
Well Done Stuffing
170°F (75°C)
180°F (80°C)
165°F (75°C)
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Temperature Probe Feature
SETTING CONTROLS FOR MEATS
SETTING CONTROLS FOR BREADS
1) Preheat oven to desired oven temperature in desired
mode.
1) Preheat oven to desired oven temperature in bake or
bake stone mode.
2) Place meat on a rack in the roasting pan. Insert the
probe sensor into the thickest part of the meat as
described in tips for success on the previous page.
2) Place bread on bake stone or in oven in bread pans.
3) When the oven signals that preheat is completed, use
a dry pot holder to lift the probe sensor cover. Slide the
probe connector into the receptacle on the wall of the
oven until it snaps into place. Close the oven door.
4) Touch PROBE. Touch number pads for the carving
temperature of the meat. It is recommended that meat
be allowed to rest before carving.
3) Bake 10 minutes at the desired oven temperature.
4) Insert probe sensor into the thickest part of the bread.
5) Using a dry pot holder, lift the probe sensor cover.
Slide the probe connector into the receptacle on the
wall of the oven until it snaps into place. Close the
oven door.
6) Touch PROBE. Touch number pads for the end internal
baking temperature, 195°F (90°C) to 210°F (100°C).
5) Touch ENTER. The word “Lo” appears as the probe
temperature until it registers 100°F (40°C). Then it
shows the degrees as they count up to the doneness
setting. The display alternates between the probe
temperature and the oven temperature.
7) Touch ENTER. The word “Lo” appears as the probe
temperature until it registers 100°F (40°C). Then it
shows the degrees as they count up to the doneness
setting. The display alternates between the probe
temperature and the oven temperature.
6) When the probe temperature is reached, three chimes
signal doneness. Remove probe from the oven receptacle. The chime continues every 30 seconds until the
probe is unplugged or until you touch CLEAR.
8) When the probe temperature is reached, three chimes
signal doneness. Remove probe from the oven receptacle. The chime continues every 30 seconds until the
probe is unplugged or until you touch CLEAR.
7) To end this feature and turn the oven off, touch oven
OFF.
9) To end this feature and turn the oven off, touch oven
OFF.
IMPORTANT NOTE: If the probe connector is not fully
seated into the probe receptacle, you will hear an audible
signal, and PROBE SHORTED will show in the display.
Refer to the troubleshooting guide on page 37.
Probe and probe sensor cover become very hot.
Handle with a dry pot holder.
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Timed Cook Feature
Sabbath Feature
Timed cook feature allows the oven to shut off automatically when cooking is complete. Use in combination with
any cooking mode except broil, convection broil and bake
stone.
STAR-K CERTIFIED
SETTING CONTROLS
1) Touch oven ON.
2) Touch cooking mode, such as BAKE. Change preset
temperature if needed.
3) Touch COOK TIME. Use the number pads to set the
number of hours /minutes the oven is to stay on.
4) Touch ENTER. Oven begins to heat after 5 seconds.
Stop time will automatically be added to the display.
At the end of cook time, oven turns off.
5) Touch oven OFF or CLEAR to clear the display.
Sabbath feature allows for baking or keeping food warm
while adhering to the “no work” requirements on religious
Sabbath days. It provides an unchanging heat source for
an uninterrupted extended period of time. Once the oven
reaches its desired temperature, it does not change. Use
this feature only in the bake and roast modes.
While in Sabbath mode, the oven will stay on indefinitely
until manually turned off. Oven temperature may be
adjusted, but the display will remain unchanged. Lights
stay either on or off, all chimes are turned off and heating
cycles are not interrupted by opening the door.
For double ovens, ovens can be set independently, though
both ovens will be set in Sabbath feature. Each oven can
have options individually set such as temperature and
lights.
IMPORTANT NOTE: As a safety feature, the L series oven
will shut off after 12 hours. Sabbath feature overrides the
12-hour shut off.
IMPORTANT NOTE: After a power outage, the oven will
not return to the Sabbath feature settings.
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Sabbath Feature
SETTING CONTROLS
SETTING CONTROLS FOR TIMED COOK
1) Touch desired oven ON.
1) Add food to the oven.
2) Touch oven LIGHT ON, turning on the lights in one or
both ovens (optional).
2) Touch desired oven ON.
3) Touch BAKE or ROAST. Oven is preset at 350°F
(175°C). To change oven temperature, immediately
enter another temperature using number pads.
4) Touch ENTER. If preferred, repeat the above steps with
other oven.
5) Touch and hold ENTER for 5 seconds to set Sabbath
feature.
6) Oven chimes twice and SABBATH appears in the
control panel display. To change oven temperature
while in Sabbath feature, touch TEMPERATURE,
the number pads for desired oven temperature and
touch ENTER. The oven will randomly change oven
temperature.
7) Touch oven OFF to end this feature. Oven remains on
until this feature is cancelled.
EXAMPLE: To set Sabbath feature in a double oven with
upper oven in roast mode set at 240°F (115°C) and lower
oven in bake mode set at 200°F (95°C).
• To set upper oven: Touch upper oven ON. Touch
ROAST. Enter 2-4-0 using the number pads. Touch
ENTER.
• To set lower oven or a single oven: Touch lower oven
ON. Touch BAKE. Enter 2-0-0 using the number pads.
Touch ENTER.
• Touch and hold ENTER for 5 seconds to enter Sabbath
feature.
• Touch desired oven OFF to end this feature. Oven(s)
remain on until the feature is cancelled.
3) Touch BAKE or ROAST. Oven is preset at 350°F
(175°C). To change oven temperature, immediately
enter another temperature using number pads.
4) Touch COOK TIME. Use the number pads to set the
number of hours/minutes the oven will stay on.
Example: Set 3:30 for the oven to remain on for 3 1/2
hours.
5) Touch STOP TIME. Use the number pads to set the
time of day the oven will shut off.
6) Touch oven LIGHT ON or OFF as desired.
7) For double ovens, repeat steps 1–6 with other oven.
Touch and hold ENTER for 5 seconds to set Sabbath
feature. SABBATH appears in the control panel
display(s).
8) When cooking time is finished, remove food. Ovens
cannot be reset until the Sabbath feature is manually
ended.
9) After the Sabbath or holiday is over, touch oven OFF
to end this feature.
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Self-Clean Feature
With the self-clean feature, the oven is heated in graduated steps to a high preset temperature. During this
process, food soil is burned off, leaving some white ash
residue. For safety, the oven door automatically locks
during self-clean and unlocks when the oven has cooled
to below 300°F (150°C). If you stop the self-clean cycle
before completion, the door will remain locked until the
oven has cooled sufficiently. Oven lights are deactivated
during self-clean.
Set in combination with delayed start feature, the selfclean feature can be programmed to start at a later time.
Refer to delayed start feature on page 25.
IMPORTANT NOTE: For a double oven, the self-clean
feature may be used in only one oven at a time and the
other oven cannot be used for cooking.
IMPORTANT NOTE: Before using the self-clean feature,
remove all oven racks and rack guides. They will discolor
if left in the oven during self-clean. Refer to oven racks on
page 12.
You may hear a popping or crackling sound during the
self-clean cycle. These sounds are normal and are caused
by the expansion and contraction of metal surfaces as
they heat up and cool down. It is also normal to see a brief
flame-up, depending on the amount and content of the
soil.
IMPORTANT NOTE: A small amount of smoke and odor
may be noticed during the first self-clean cycle, as
residual oil and grease used during the manufacturing
process is burned off.
Do not use commercial oven cleaners or oven liner
protective coatings on or around any part of the oven.
The oven gasket is important for a good seal. Do not
hand clean, rub, puncture or remove this gasket.
IMPORTANT NOTE: Never use oven cleaners. They are not
necessary with the self-clean feature.
Never wipe a warm or hot porcelain surface with a
damp sponge. It may cause chipping or crazing (tiny
hairlike lines).
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Self-Clean Feature
WOLF TIPS FOR SUCCESS
SETTING CONTROLS
• Before using the self-clean feature, remove the oven
racks and rack guides. They will discolor if left in the
oven during self-clean.
1) Remove all oven racks and rack guides before using
the self-clean feature. Touch oven ON.
• Remove broiler pan and any other utensil stored inside
the oven.
• Remove any food particles and grease from spillovers
before starting self-clean.
• Food with high sugar or acid content, such as fruit
juice, milk and tomatoes, may cause a permanent dull
spot. Wipe up immediately or remove with a razor
blade scraper before using the self-clean feature.
• Use the self-clean feature as often as necessary. Do
not wait until heavy soil accumulates.
• After the self-clean cycle is complete and the oven has
cooled, use a damp sponge or paper towel to wipe up
any ash.
2) Touch SELF CLEAN. The control panel will automatically scroll the following message: Remove all oven
racks and rack guides. Press ENTER to continue.
3) Press ENTER to start the default clean for a total time
of 4 hours—cleaning for 3 hours and cool down for 1
hour.
4) The cleaning time can be adjusted to any amount of
time between 21/2 and 4 hours. Press COOK TIME,
then enter the cleaning time. For best results, the
cleaning time should be set at 4 hours.
5) Enter the desired stop time and press ENTER. The
oven will automatically start and stop based on the
desired cleaning time and stop time.
6) Touch desired oven OFF to clear the display when
oven is finished cleaning.
During self-clean, exterior surfaces may get hotter than
usual. Children should be kept away.
L Series Oven Care
Oven Light Bulb Replacement
Shut off electrical power to the oven before replacing
light bulb.
IMPORTANT NOTE: Allow the oven to cool sufficiently
before replacing the light bulb.
The oven uses a 20-watt halogen light bulb. Oven rack
guides must be removed to access the light bulb. Refer to
page 12.
To remove the light cover, place a hot pad against the
oven wall, press a screwdriver against the hot pad and
under the edge of the light cover. Gently pry the edge of
the light cover up and away from the wall. Be careful not
to scratch the porcelain oven interior. Use a paper towel to
handle the light bulb and remove it from the socket.
Avoid direct contact with the replacement bulb. Handle
with a paper towel to keep oil from fingers off the bulb, or
the bulb will burn out at first use. To replace the light bulb,
insert the bulb prongs into the socket until it snaps into
place. Replace the light cover and oven rack guides. Turn
on electrical power and reset the time-of-day clock.
Use caution when handling light bulbs. Halogen bulbs
get hot instantly and adjacent parts may retain heat.
LIGHT BULB
LIGHT COVER
Light bulb replacement.
32
Bakeware Selection
For best results, we recommend medium- to heavy-weight
bakeware. Use the following guidelines when selecting
bakeware:
• A 14" (356) x 16" (406) baking sheet is an optimum size
for the ovens. Allow at least 1" (25) between edge of
pan and walls of oven.
• Size, shape and finish of bakeware affects the baking
time. Food on insulated bakeware cooks more slowly.
Food cooked in dark metal pans may cook faster than
food cooked in shiny pans.
• Dark, nonstick pan coatings brown more than light,
nonstick coatings.
L Series Oven Care
33
wolfappliance.com
Care Recommendations
Oven exterior, handle and trim (stainless steel).
Oven racks and rack guides (nickel-plated steel).
• Do not use abrasive cleaners; they will permanently
scratch the surface.
• Before using the self-clean feature, remove oven racks
and rack guides. They will discolor if left in the oven
during self-clean. Clean with steel wool soap pad and
hot water. Rinse and dry.
• Exterior cleaning: Use a soft, nonabrasive stainless
steel cleaner like Signature polish and apply with a
soft, lint-free cloth. To bring out the natural luster,
lightly wipe the surface with a water-dampened
microfiber cloth, followed with a dry microfiber cloth.
All work should follow the grain direction of the finish.
Best results are obtained by keeping the cloth in
continuous contact with the metal. Signature polish is
available from Signature Limited Laboratory, P. O. Box
13436, Dayton, Ohio 45413, 877-376-5474.
Oven cavity and door interior (porcelain enamel).
• Never wipe a warm or hot porcelain surface with a
damp sponge; it may cause chipping or crazing (tiny
hairlike cracks).
• General care: When cool, clean splatters and spills
immediately. Do not allow food with a high sugar or
acid content, such as milk, tomatoes, sauerkraut, fruit
juices or pie filling, to remain on any porcelain enamel
surface. Failure to remove these foods may cause a
permanent dull spot. When hand cleaning a spot, use
only non-abrasive cleaners or scrubbers.
• Self-clean feature can be used.
Oven door window (heat-tempered glass).
• When the window is cool, use a razor blade to gently
lift baked-on foods with a multi-surface spray cleaner.
Oven light cover (heat-tempered glass).
• When the oven is cool, follow instructions on page 32
to remove oven light cover. Wash with mild abrasive
cleaner. Rinse and dry thoroughly. Replace oven light
cover. A 20-watt halogen oven light bulb replaces the
existing bulb.
Oven gasket (fiberglass netting and wire).
• Do not hand clean, rub, puncture or remove the oven
gasket; this may compromise the tight door seal.
Broiler pan (porcelain enamel).
• Top: While slightly warm, place in the sink and lay dish
towels on top. Pour very hot water on the towels and
allow steam to soften cooked-on residue. Clean with
hot water and a mild detergent. Rinse and dry.
• Bottom: Pour grease into a disposable can. When cool,
wash in hot water and a mild detergent. Rinse and dry.
Bake stone (ceramic).
• Use care in handling the bake stone. It will chip or
break if dropped. Do not soak or immerse the bake
stone in water and do not use soap or detergent. Refer
to bake stone care on page 23.
Control panel (polycarbonate plastic).
• Do not use abrasive cleaners, steel-wool pads, gritty
washcloths or some paper towels. Damage may occur.
• Use glass cleaners or all-purpose cleaners (without oil)
with soft cloth or sponge. Apply cleaner to soft cloth or
sponge, not directly to the panel.
Wolf Cooking Guide
34
Cooking Guide
BAKED GOODS
FOOD
COOKING MODE
OVEN TEMPERATURE
RACK POSITION
COOKING TIME
BREAD
Biscuits*
(multiple trays)
Cinnamon rolls
(multiple trays)
Rolls
(multiple trays)
Yeast bread**
Yeast loaf**
Cornbread
Quick breads (single or multiple)
Bake
Convection
Bake
Convection
Bake
Convection
Convection
Bake Stone
Convection
Convection
450°F (230°C)
425°F (220°C)
350°F (175°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
325°F (165°C)
400°F (205°C)
375°F (190°C)
325°F (165°C)
4
2 and 5 or 2, 4 and 6
4
2 and 5
4
2 and 5
4
1
4
3 or 2 and 5
8–10 min
8–10 min
20–25 min
20–25 min
20–25 min
15–20 min
25–30 min
10–15 min
20–25 min
40–45 min
CAKES
Angel food
Bundt
Mixes
(multiple)
Cupcakes
(multiple trays)
Bake
Convection
Bake
Convection
Bake
Convection
350°F (175°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
2
4
4
2 and 5
4
2 and 5
37–45 min
40–45 min
30–40 min
25–30 min
20–25 min
18–23 min
COOKIES
Brownies
(multiple trays)
Sugar
(multiple trays)
Chocolate chip
(multiple trays)
Bake
Convection
Bake
Convection
Bake
Convection
350°F (175°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
375°F (190°C)
350°F (175°C)
4
2 and 5
4
2 and 5 or 2, 4 and 6
4
2 and 5 or 2, 4 and 6
20–25 min
15–20 min
8–12 min
8–12 min
8–12 min
8–9 min
MUFFINS
Muffins
(single tray)
(multiple trays)
Bake
Convection
Convection
400°F (205°C)
375°F (190°C)
375°F (190°C)
4
4
2 and 5
15–20 min
10–15 min
10–15 min
PIES
Filled
Frozen
Lemon meringue
Pumpkin
Pastry crust
Conv Bake
Conv Bake
Broil
Conv Bake
Conv Bake
375°F (190°C)
375°F (190°C)
Low (3)
425°F (220°C) / 325°F (165°C)
425°F (220°C)
4
4
4
4
4
40–45 min
50–55 min
21/2 min
15 min / 1 hr
10–12 min
OTHER
Popovers (single tray)
(multiple trays)
Puff pastry
(single or multiple)
Cream puffs
Custard and Pudding
Bake
Convection
Bake
Convection
Convection
Bake
450°F (230°C) / 350°F (175°C)
450°F (230°C) / 350°F (175°C)
400°F (205°C)
375°F (190°C)
400°F (205°C)
350°F (175°C)
4
2 and 5
4
4 or 2, 4 and 6
4 or 2, 4 and 6
4
15 min / 20 min
15 min / 20 min
10–12 min
10–12 min
30–35 min
35–40 min
*For refrigerated biscuits, follow package directions. **Internal temperature of 195–200°F (90–95°C). This chart is a guide; recipe or package
directions should take precedence.
Wolf Cooking Guide
35
wolfappliance.com
Cooking Guide
MEATS
FOOD
COOKING MODE
OVEN TEMP
RACK
COOKING TIME
INTERNAL TEMP
BEEF
Chuck roast, 2–4 lbs (.9–1.8 kg)
Ground, patties
Rib roast, 4–6 lbs (1.8–2.7 kg)
Sirloin rump roast, 4–6 lbs (1.8–2.7 kg)
Sirloin tip roast, 3–5 lbs (1.3–2.3 kg)
Steaks, 11/2" (38) thick
Steaks, 1" (25) thick
Tenderloin, 2–3 lbs (.9–1.3 kg)
Conv Roast
Broil
Conv Roast
Conv Roast
Conv Roast
Conv Broil
Broil
Conv Roast
325°F (165°C)
High (1)
325°F (165°C)
325°F (165°C)
325°F (165°C)
High (1)
High (1)
325°F (165°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
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)
POULTRY
Chicken, bone-in breasts
Chicken, boneless breasts
Chicken, quarters
Chicken, thighs
Chicken, whole
Turkey breast, whole
Turkey, pieces
Turkey, whole
Cornish game hens
Cornish game hens
Duck, 5–7 lbs (2.3–3.2 kg)
Goose, 8–10 lbs (3.6–4.5 kg)
Conv Broil
Broil
Conv Broil
Conv Broil
Conv Roast
Conv Roast
Conv Broil
Conv Roast
Conv Roast
Roast
Conv Roast
Conv Roast
Med (2)
Med (2)
Med (2)
Med (2)
325°F (165°C)
300°F (150°C)
Med (2)
325°F (165°C)
325°F (165°C)
350°F (175°C)
325°F (165°C)
325°F (165°C)
5
6
5
5
3
2
4
1
3
3
3
2
20–25 min
10–15 min
30–35 min
20–25 min
18–20 min/lb
12–15 min/lb
40–45 min
11–14 min/lb
28–33 min
28–33 min
18–20 min/lb
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
170°F (75°C) in breast
180°F (80°C) in thigh
180°F (80°C) in thigh
180°F (80°C) in thigh
180°F (80°C) in thigh
180°F (80°C) in thigh
180°F (80°C) in thigh
PORK
Chops, 1" (25) thick
Loin, 3–4 lbs (1.3–1.8 kg)
Steak, 1" (25) thick
Ham, 1/2" (13) thick
Ham, 1" (25) thick
Broil
Conv Roast
Broil
Broil
Broil
Med (2)
325°F (165°C)
Med (2)
High (1)
High (1)
6
3
5
6
6
10–15 min
18–22 min/lb
25–30 min
6–8 min
10–12 min
Med 160°F (70°C)
Med 160°F (70°C)
Med 160°F (70°C)
140°F (60°C)
140°F (60°C)
LAMB
Chops, 3/4" (19) thick
Chops, 3/4" (19) thick
Leg, 4–6 lbs (1.8–2.7 kg)
Crown rack
Broil
Broil
Conv Roast
Conv Roast
High (1)
High (1)
325°F (165°C)
325°F (165°C)
5
5
3
1
8–10 min
11–12 min
20–25 min/lb
15–18 min/lb
Med Rare 145°F (65°C)
Med 160°F (70°C)
Med Rare 145°F (65°C)
Med Rare 145°F (65°C)
OTHER
Veal roast, 2–3 lbs (.9–1.4 kg)
Meat loaf
Sausage
Conv Roast
Conv Roast
Broil
300°F (150°C)
325°F (165°C)
Med (2)
3
3
5
30–35 min/lb
50–60 min
8–10 min
Med Rare 140°F (60°C)
160°F (70°C)
Med 160°F (70°C)
*Min/lb indicates specified cook time per pound or .45 kg. Probe cannot be used in broil or convection broil modes, use a meat thermometer
to check internal temperature. This chart is a guide; recipe or package directions should take precedence.
Wolf Cooking Guide
36
Cooking Guide
ENTREES AND MISC
FOOD
COOKING MODE
OVEN TEMPERATURE
RACK POSITION
COOKING TIME
Bake Stone
Bake (convection not advised)
Bake
400°F (205°C)
375°F (190°C)
375°F (190°C)
1
4
4
9–10 min
40–50 min
35–40 min
PIZZA
Frozen
Homemade
Bake Stone
Bake Stone
400°F (205°C)
450°F (230°C)
1
1
8–14 min
10–13 min
SEAFOOD
Fillet, 1/2" (13) thick
Fillet, 1" (25) thick
Red snapper
Salmon, 1/2" (13) thick
Swordfish, 11/2" (38) thick
Broil
Conv 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
VEGETABLES
Potatoes
Sweet potatoes
Winter squash
Winter squash
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
Broil
Broil
Broil or Conv Broil
Broil
Low (3)
Med (2)
Med (2)
Med (2)
4
5
5
6
5–7 min
2–3 min
3–31/2 min
2 min
ENTREES
Calzone
Quiche
Soufflé
OTHER
Baked Alaska
French bread pizza
Garlic bread, 1" (25) thick
Toast, 1/2" (13) thick
Probe cannot be used in broil or convection broil modes, use a meat thermometer to check internal temperature. This chart is a guide; recipe
or package directions should take precedence.
Troubleshooting Guide
37
wolfappliance.com
Troubleshooting
If your Wolf L series oven is not operating properly, use the
following troubleshooting guide before calling your Wolf
authorized service center. This guide will save you time
and trouble and may help you avoid the expense of a
service call.
Excessive smoke when broiling.
Oven door not closing properly.
Warm air venting into kitchen after oven has been
turned off.
• Oven racks or rack guides not installed properly.
Exterior browning is uneven.
• Pan is too large for good heat circulation or too many
pans on a rack.
• Rack covered with aluminum foil, trapping heat below.
Oven temperature is too hot.
• Food cooked in glass, glass ceramic, or dark metal
which holds more heat than shiny pans.
• Oven temperature setting is too high or baking pan too
large for recipe.
• Change rack level or cooking mode.
Oven temperature is not hot enough.
• Oven is not fully preheated.
• Door opened too often or left open too long.
• Food wrapped in foil; check mode for tips that give
best results.
• Pan is too small for recipe.
• Pan other than two-piece broiler pan is being used.
• Failure to trim off extra fat.
• Lower rack level or shorten time.
• Warm air exhaust is a normal function and is necessary
to maintain and cool down oven temperatures. It turns
off automatically when oven cools sufficiently.
PROBE SHORTED flashes when using probe feature.
• Touch oven OFF. Push probe into probe receptacle
completely until it snaps into place. Reset oven
temperature and probe temperature.
Service Information
38
Service Information
When requesting information, literature, replacement parts
or service, always refer to the model and serial number of
your Wolf L series oven. This information is found on the
product rating plate located below the control panel.
The oven door must be open to view the rating plate. For
location of the rating plate, refer to the illustration for your
specific model on pages 6–8. Record the rating plate
information below for future reference.
BEFORE CALLING FOR SERVICE
Model Number:
1) Mail in the completed Wolf product registration card.
Serial Number:
2) Register online at wolfappliance.com.
Installation Date:
3) Register by phone by calling Wolf customer service at
800-222-7820.
Wolf Authorized Service Center:
Phone:
Authorized Wolf Dealer:
Before calling a Wolf authorized service center, refer to the
troubleshooting guide on page 37.
PRODUCT REGISTRATION
Register your new Wolf product today so that we may
ensure your satisfaction. You may register by one of the
following options:
The model and serial numbers of your unit are printed on
the enclosed Wolf product registration card. If you provide
us with your e-mail address, we will send you exciting new
product updates and recipes as they become available,
along with information on special events.
Phone:
The information and images in this guide are the copyright property of Wolf Appliance, Inc. Neither this guide 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, Inc. ©Wolf Appliance, Inc. all rights reserved.
Wolf, Wolf & Design, Wolf Gourmet, W & Design and the color red as applied to knobs are registered trademarks and service marks of Wolf Appliance, Inc.
Sub-Zero, Sub-Zero & Design, Dual Refrigeration, Constant Care and The Living Kitchen are registered trademarks and service marks of Sub-Zero, Inc.
(collectively, the “Company Marks.”) All other trademarks or registered trademarks are property of their respective owners in the United States and other countries.
Wolf Appliance Products Limited Warranty
RESIDENTIAL USE ONLY
FULL TWO YEAR WARRANTY*
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 under the above warranty must be performed by a Wolf authorized service
center, unless otherwise specified by Wolf Appliance. Service will be provided in the home during normal
business hours.
LIMITED THIRD THROUGH FIFTH YEAR WARRANTY
From the third through fifth year from the date of original installation, Wolf Appliance will repair or replace the
following parts that prove to be defective in materials or workmanship: gas burners (excluding appearance),
electric heating elements, blower motors (ventilation hoods), electronic control boards, magnetron tubes and
induction generators. Labor to remove and replace defective parts is not covered. Wolf Appliance recommends
that you use a Wolf authorized service center to perform such service.
LIMITED LIFETIME WARRANTY
For the life of the product, Wolf Appliance will repair or replace any outdoor gas grill body or hood that rusts
through due to defective material or workmanship. Labor to remove and replace defective parts is not covered.
Wolf Appliance recommends that you use a Wolf authorized service center to perform such service.
TERMS APPLICABLE TO EACH WARRANTY
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 THAT WOLF APPLIANCE,
INC. WILL PROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION
OF LAW. WOLF APPLIANCE, INC. 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 authorized service center nearest you, contact
Wolf Appliance, Inc., P. O. Box 44848, Madison, WI 53744; check the contact & support section of our website,
wolfappliance.com or call 800-332-9513.
*Stainless steel doors, panels, handles, product frames and interior surfaces are covered by a limited 60-day
parts and labor warranty for cosmetic defects.
WOLF APPLIANCE, INC.
P. O. BOX 44848 MADISON, WI 53744
816986 REV-A
5/ 2010
WOLFAPPLIANCE.COM
800.332.9513