Filter
Top Products
11
Dimensions in parentheses are in
millimeters unless otherwise specified.
WOLF SEALED BURNER RANGETOP OPERATION
CONTROL KNOBS
The control knobs are positioned to corre-
spond to the burners they regulate. The knobs
o
n 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
t
he use of a nyliner insertion between the knob
and bezel. When removing knobs for cleaning,
place the nyliner back inside the bezel for easy
reinstallation of the knobs. Refer to the illustra-
tion on page 10.
To light a burner:
push in and turn the corre-
sponding control knob counterclockwise to
HIGH setting. You will hear a clicking sound
and see the burner ignite. Once the burner is
lit, continue turning the knob counterclockwise
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 counterclockwise.
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 rangetop is in use.
Never leave pans on a HIGH setting unat
-
tended. Be par
ticularly cautious when
cooking food in fat or grease. It can
become hot enough to ignite.
TEMPERATURE SETTING GUIDE
SETTING USES
L
OW Simmer
M
elting, holding chocolate
9,200 Btu/hr (2.7 kW) Melting butter
Heating, holding delicate sauces
Warming foods
HIGH Simmer
Melting large quantities
Simmering sauces
Steaming rice
LOW to MEDIUM Heat
Frying eggs
Heating milk, cream sauces and
soups, gravies and puddings
Panfrying
Simmering large quantities
Boiling vegetables in water
MEDIUM to HIGH Heat
Sautéing
Browning
Braising
Fast boiling large quantities
Quick frying
HIGH Heat
Boiling water
15,000 Btu/hr (4.4 kW) Heating broth soups, stocks
Deep fat frying (to heat oil only)