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32
W OLF O VEN O PERATION
4) If temperature probe is
used, follow Probe Feature
directions and USDA tempera-
ture recommendations on page
38.
5) If the timer is set, the oven
will chime when one minute is
left on the timer, and chime
again when cooking time is
finished.
6) Remove food. Always use
dry potholders when removing
hot pans from the oven.
7) Turn oven selector knob
bezel to OFF to end this
mode.
WOLF TIPS FOR SUCCESS
• Roasting bags may be used.
• When roasting large items,
such as a turkey, the pan should
not cover the entire rack and
block heat from naturally circu-
lating.
• Cook stuffed turkeys, weigh-
ing over 15 lbs. in the Roast
mode. As a food safety issue,
always cook stuffing to an
internal temperature of 165˚F
(75˚C).
SETTING CONTROLS
for Roast Mode
1) Turn oven selector knob
bezel counter clockwise to
ROAST.
2) Oven temperature is preset
at 350˚F (175˚C). Touch
ENTER on the hidden control
panel or after 2 seconds the
oven will turn on by default.
To change the temperature
from 350˚F (175˚C), immedi-
ately turn the oven selector
knob to the right to increase
the oven temperature or to the
left to decrease the oven
temperature setting.
The temperature display alter-
nates between set and actual
oven temperatures.
3) Add food when the chime
signals oven has reached
preheat temperature.
ROAST MODE
How Roast mode works:
Both bake and broil elements
are used to heat the air and
cycle on and off to maintain
temperature. Designed espe-
cially for roasting the less
tender cuts of meat that should
be covered, such as chuck
roasts, lamb shanks, pot roasts,
stew meat.
• Refer to the "Wolf Cooking
Guide Charts" on pages 45-49.
• Use timings as a guide for
other similar foods.
• Always preheat for Roast
mode.
• Temperature probe may be
used in this mode.