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Dimensions in parentheses are in
millimeters unless otherwise specified.
WOLF DUAL FUEL RANGE OVEN OPERATION
SETTING CONTROLS
F
or Proof mode – 18" (457) Oven:
1)
Place dough in oven-safe dish in oven.
2)
Turn oven selector knob bezel to
PROOF
.
Oven temperature is preset at 85˚F (30˚C).
T
ouch
E
NTER
o
n the hidden control panel
or after two seconds the oven will turn on
by default.
Turn the oven selector knob counterclock-
wise and scroll the temperature readout to
”
PrF
.” Turn the oven selector knob counter-
clockwise once and it will display 85˚F
(29˚C). To change the temperature setting
from 85˚F (30˚C), immediately turn the oven
selector knob to the right to increase the
oven temperature. The temperature display
alternates between set oven temperature
and ”
PrF
.”
3)
Remove food when proofing is complete.
4)
Turn oven selector knob bezel to
OFF
to
end this mode.
For Proof feature –
30" (762) and 36" (914) Ovens:
1)
Place dough in oven-safe dish in oven.
2)
Turn oven selector knob bezel counterclock-
wise to
BAKE
.
3)
Hold oven selector knob to the left until
”
PrF
” is displayed in the knob. This is past
170˚F (75˚C).
4)
Release the knob.
5)
Quickly turn knob to the left. Oven tempera-
ture is preset at 85˚F (30˚C). To change the
temperature setting from 85˚F (30˚C), imme-
diately turn the oven selector knob to the
right to increase the oven temperature.
6)
Touch
ENTER
on the hidden control panel
or after two seconds the oven will turn on
by default. The temperature display alter-
nates between set oven temperature and
”
PrF
.”
7)
Remove food when proofing is complete.
8)
Turn oven selector knob bezel to
OFF
to
end this feature.
PROOF MODE AND FEATURE
There is a
Proof mode
on the oven selector
knob bezel on the 18" (457) oven. Both the 30"
(
762) and 36" (914) ovens have a
P
roof feature
that can be initiated through
Bake mode
.
How Proof mode and feature work:
A
combination of broil, convection and bake
e
lements are used to heat and balance the air
to maintain temperature. This feature is ideal
for proofing, or rising bread dough.
WOLF TIPS FOR SUCCESS
For Proof mode and feature:
No need to preheat for this feature.
Proof bread until dough has doubled in
bulk.
For best results, place a shallow pan with 1
to 3 cups (.2–.7 L) boiling hot water on rack
position 1 to keep the air moist inside the
oven cavity.
The oven does not allow the temperature to
be set above 110˚F (45˚C) in proof mode or
feature. If the oven temperature is above
130˚F (55˚C), ”
Hot
” will be displayed in the
oven selector knob instead of the actual
temperature. The user should open the
oven door to allow the oven to cool down
below 120˚F (50˚C) to prevent destroying
the yeast.
Allow at least 1" (25) between edge of pan
and walls of oven.
Limit frequent door openings to prevent
losing heat and lengthening proofing time.
DO NOT place any cookware on oven
floor or use aluminum foil or other
material to line the oven floor or side
walls. Failur
e to adher
e to this notice will
damage the porcelain and will void your
warranty.