E Series Oven Quick Start Guide
SETTING CONTROLS FOR TIMED COOK
1 Touch desired cooking mode.
2 Touch ENTER to select preset temperature or use number
pads to change temperature.
3 Touch TIMED COOK. Use number pads to set cook time in
hours and minutes.
4 Touch ENTER.
5 Oven will automatically turn off when cook time is
complete.
SETTING CONTROLS FOR DELAYED START
1 Touch desired cooking mode.
2 Touch ENTER to select preset temperature or use number
pads to change temperature. If ENTER is touched, oven
will begin to heat immediately, but will enter idle mode
once stop time is set.
3 Touch TIMED COOK. Use number pads to set cook time
in hours and minutes.
4 Use number pads to set stop time in hours and minutes.
5 Oven will remain idle until start time and will turn off auto-
matically at stop time.
WOLF APPLIANCE, INC. P.O. BOX 44848 MADISON, WI 53744 WOLFAPPLIANCE.COM 800.222.7820
10/2014
Cooking Modes
MODE TOUCHPAD PRESET RANGE PROBE USES
Convection
CONV
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Uniform air movement makes it possible to multi-level
rack cook with even browning.
Convection Bake
BAKE
375°F
(190°C)
170 – 550°F
(75 – 290°C)
•
Ideal for pie baking.
Convection Roast
ROAST
325°F
(165°C)
170 – 550°F
(75 – 290°C)
•
Perfect for roasting tender cuts of beef, lamb, pork and
poultry.
Convection Broil
BROIL
1
2
3
550°F
(290°C)
450°F
(230°C)
350°F
(175°C)
Shortens broiling times for thicker cuts of meat, sh and
poultry. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake BAKE 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for single-rack cooking, primarily baked foods. Use
for standard recipes.
Roast ROAST 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•
Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat that should be covered.
Broil BROIL 1
2
3
550°F
(290°C)
450°F
(230°C)
350°F
(175°C)
Best for broiling meats, sh and poultry pieces up to 1"
thick. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake Stone STONE 400°F
(205°C)
170 – 550°F
(75 – 290°C)
•
Baking on a ceramic stone. Great for pizza and bread.
Bake stone accessory required. Additional instructions
included with accessory.
Proof PROOF 85°F
(30°C)
85 – 110°F
(30 – 45°C)
•
Ideal for proong, or rising bread dough.
Dehydration DEHYD 135°F
(60°C)
110 – 160°F
(45 – 70°C)
Dry a variety of fruits, vegetables and meats. Accessory
racks and door stop required. Additional instructions
included with accessory.
Self-Clean CLEAN — — Oven heats to an extremely high temperature to allow
food soil to burn off.
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