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18
WOLF E SERIES BUILT-IN OVEN OPERATION
CONVECTION MODE
IMPORTANT NOTE:
For double ovens,
Convection mode can only be used in the
u
pper oven.
H
ow Convection mode works:
D
ual convec-
tion fans, each with a heating element, operate
from the back of the oven to move the heated
a
ir 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
33–36. Use cooking times as a guide for other
similar foods.
WOLF TIPS FOR SUCCESS
For Convection mode:
Always preheat for
Convection mode
.
Use low-sided, uncovered pans to cook
foods.
A 14" x 16" (356 x 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˚F in this mode.
Pans do not need to be staggered when
cooking on mor
e than one rack.
Baking time may be less than expected;
check doneness 5 to 10 minutes early.
SETTING CONTROLS
For Convection mode:
1)
Touch
CONV
.
2)
Oven temperature is preset at 325˚F (165˚C).
Oven begins to heat after five seconds. To
c
hange oven temperature from 325˚F
(165˚C), immediately enter another temper-
ature using the number pads.
3)
Touch
ENTER
to start the cooking mode
immediately, otherwise the oven will auto-
matically start the mode in 10 seconds if
there is no action.
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
the cooking time is finished. If the timer is
not cleared, it will continue to chime every
10 seconds.
7)
Remove food. Always use dry pot holders
when removing hot pans from the oven.
8)
Touch oven
OFF
to end this mode.