Wolf CSO30CM/B/TH Convection Steam Oven Reference Guide

CO NVECTI ON STE A M OV E N RE FE RE NCE G UI D E
= S TE AM
V E G E TA B L E S
= REHE AT
= A U TO S TE A M B AKE
= C O N V. H UM I D
T E M P E R AT U R E
COOK TIME / PROBE TIME
RACK POSITION
Artichokes
210°F (99°C)
28–32 min
1+2
Asparagus
210°F (99°C)
10–12 min
1+2
Beans, green
210°F (99°C)
15–17 min
1+2
Broccoli
210°F (99°C)
12–14 min
1+2
Brussels sprouts
210°F (99°C)
12–15 min
1+2
Cabbage, chopped
210°F (99°C)
12–16 min
1+2
Carrots, mini peeled
210°F (99°C)
17–19 min
1+2
Cauliflower
210°F (99°C)
16–18 min
1+2
Corn kernels
210°F (99°C)
8–10 min
1+2
Corn on the cob
210°F (99°C)
22–28 min
1+2
Fennel
210°F (99°C)
9–12 min
1+2
Frozen vegetables
210°F (99°C)
10–15 min
1+2
Peas, sugar snap
210°F (99°C)
12–14 min
1+2
Spinach, leaf
210°F (99°C)
6–9 min
1+2
Zucchini, yellow squash
210°F (99°C)
3–5 min
1+2
T E M P E R AT U R E
COOK TIME / PROBE TEMP
RACK POSITION
Lentils with liquid
210°F (99°C)
20–40 min
2
Potatoes, baby
210°F (99°C)
25–30 min
1+2
Potatoes, diced
210°F (99°C)
17–22 min
1+2
Potatoes, medium
210°F (99°C)
40–45 min
1+2
Rice with liquid, in a dish
210°F (99°C)
30–40 min
2
T E M P E R AT U R E
COOK TIME / PROBE TEMP
RACK POSITION
210°F (99°C)
19–21 min
1+2
T E M P E R AT U R E
COOK TIME / PROBE TEMP
RACK POSITION
Fish fillet
210°F (99°C)
7–12 min
1+2
Frozen crab legs (split)
210°F (99°C)
12–18 min
1+2
Frozen crab legs (whole)
210°F (99°C)
16–25 min
1+2
Mussels, Clams, Oysters
210°F (99°C)
12–24 min
1+2
Shrimp
210°F (99°C)
7–10 min
1+2
G R A I N S / S TA R C H E S
EGGS
MODE
= CONVECTION
MODE
MODE
Hard boiled
FISH AND SEAFOOD
MODE
= C ON V. S T EA M
PA N
PA N
PA N
PA N
M E AT S A N D P O U LT R Y
T E M P E R AT U R E
COOK TIME / PROBE TEMP
RACK POSITION
Bacon
445°F (230°C)
16–22 min
2
Chicken breasts
425°F (218°C)
10–15 min / 165°F (74°C)
2
Chicken breasts
210°F (99°C)
10–18 min / 165°F (74°C)
1+2
Chicken legs and thighs
425°F (218°C)
20–25 min / 175°F (79°C)
2
Ham slices 1/2” thick
210°F (99°C)
8–10 min
1+2
Hot dogs
210°F (99°C)
8–10 min
1+2
Meatloaf
340°F (171°C)
45–60 min / 165°F (74°C)
1
Turkey breast
325°F (163°C)
45–60 min / 165°F (74°C)
1
Turkey whole 10-12 lbs
355°F (179°C)
60–85 min / 165°F (74°C)
1
Whole chicken
425°F (218°C)
45–60 min / 165°F (74°C)
2
T E M P E R AT U R E
COOK TIME / PROBE TEMP
RACK POSITION
Bundt cake*
325°F (163°C)
50–65 min
2
Cookies
325°F (163°C)
11–13 min
2
Muffins*
335°F (168°C)
25–30 min
2
Pie, double crust
445°F (230°C)
30 min**
2
Sponge cake in tube pan*
325°F (163°C)
50–65 min
2
Tart*
350°F (177°C)
35–45 min
2
CAKES, COOKIES AND PIES
MODE
MODE
PA N
PA N
*Preheat oven. **After 30 minutes, reduce temperature to 410°F (210°C), and continue to cook for 20 minutes.
BREAD
PIZZ A
Use Wolf Gourmet - (A11) Bread.
Use Wolf Gourmet - (A8) Fresh pizza or (A9) Frozen pizza.
DEFROST
B L A N C H V E G E TA B L E S
Use at 95°F (35°C).
• Time is dependant on size of food being defrosted.
Use at 210°F (99°C) for 2–5 minutes.
• Remove vegetables and immediately place in ice water bath.
R E H E AT L E F TOV E R S
D E H Y D R AT E
Single Serving: Use
at 250°F (121°C) for 7–9 minutes.
Large Dish: Use
at 250°F (121°C) . Set probe to 170°F (77°C).
Pizza: Use
and preheat to 355°F (179°C). Cook for 3-5 minutes.
Use at 115°F (46°C).
• Place food evenly on wire racks.
• Place door in the “at rest” position.
• Turn thicker pieces periodically to ensure even drying.
Always use the WATER button to open the water door. Opening manually will cause damage.
Fill the water tank with fresh, cold tap water. Never fill with demineralized, filtered or distilled water.
After each use, place the oven door in the “at rest” position and allow to cool, then wipe interior with a paper towel or cloth.
For additional information regarding the Convection Steam Oven, refer to the use and care guide.
WOLF APPLIANCE, INC.
P.O. BOX 44848 MADISON, WI 53744
822077 REV-A
WOLFAPPLIANCE.COM
7 / 2012
800.222.7820