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E Series Oven Operation 14
Roast Mode
I
n roast mode, both bake and broil elements are used to
heat the air, and they cycle on and off to maintain temper-
ature. 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.
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).
SETTING CONTROLS
1) Touch ROAST. For double ovens, this will turn on upper
oven. To turn on lower oven, first touch the
UPPER/LOWER touch pad so that the lower oven icon
is selected in the control panel display. Then touch
ROAST.
2) Oven temperature is preset at 350°F
(175°C). Oven
begins to heat after ten seconds. To change oven
temperature from 350°F
(175°C), immediately enter
another temperature using the number pads.
3) Touch ENTER to start the cooking mode immediately,
otherwise the oven will automatically 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 and USDA temperature
recommendations 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.