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W OLF O VEN O PERATION
WOLF TIPS FOR SUCCESS
• For best results, place a
shallow pan with 1 to 3 cups
boiling hot water on Rack 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 indicated 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
from destroying the yeast.
• Allow at least 1 inch between
edge of pan and walls of oven.
• Limit frequent door openings
to prevent losing heat and
lengthening total cooking time.
• Do not place pans on oven
floor or use aluminum foil to
line the floor.
SETTING CONTROLS
for Proof Mode (18-inch
oven)
1) Place dough in oven-safe
dish in oven.
2) Turn oven selector knob
bezel to PROOF.
3) Oven temperature is preset
at 85˚F (30˚C). Touch ENTER
on the hidden control panel or
after 2 seconds the oven will
turn on by default.
To change the temperature
from 85˚F (30˚C), immediately
turn the oven selector knob to
the right to increase the oven
temperature setting.
The temperature display alter-
nates between set oven temper-
ature and "PrF".
PROOF MODE AND
PROOF FEATURE
There is a Proof mode on the
oven selector knob bezel on the
18-inch oven cavity. Both the
30- and 36-inch oven cavities
have a Proof feature that can be
initiated through Bake mode.
How Proof mode works:
A combination of Broil,
Convection, and Bake elements
are used to heat and balance the
air to maintain temperature.
This feature is ideal for proof-
ing bread dough.
• No need to preheat for this
feature.
• Proof bread until dough has
doubled in bulk.
4) Remove food.
5) Turn oven selector knob
bezel to OFF to end this
feature.