wolfappliance.com | 11
Cooking Modes
MODE
INDICATOR
RANGE
PROBE
USES
Steam
90–210°F
(30–100°C)
•
For foods typically boiled and foods that benefit from gentle handling
such as seafood, vegetables, and rice.
Convection
90–440°F
(30–230°C)
•
For foods that benefit from even browning such as chicken, potatoes,
biscuits, and roasts. The convection fan distributes heat evenly for con-
sistent browning. Cooking temperatures may be 25° less and cooking
times may be 25% faster.
Convection Steam
180–440°F
(80–230°C)
•
For foods that are tender inside and roasted or crisped outside. Steam,
along with the convection fan, transfer energy to food more efficiently,
which helps the food retain moisture. Cooking temperatures may be 25°
less and cooking times may be 25% faster.
Convection Humid
90–440°F
(30–230°C)
•
For foods that already have enough moisture such as cakes, casseroles,
grain dishes, and lasagna. The oven does not produce steam, but the
cavity remains sealed so the moisture created while cooking remains in
the oven. Cooking temperatures may be 25° less and cooking times may
be 25% faster.
Reheat
180–390°F
(80–200°C)
•
For foods typically reheated in an oven or microwave. Steam and hot air
gently rehydrate the food.
Sous Vide
90–195°F
(30–90°C)
For foods in a vacuum sealed bag. Steam, along with the convection fan,
slowly and gently cooks food to the ideal temperature. Retains maxi-
mum flavor and nutrients and reduces the risk of under/over cooking.
Gourmet
—
—
Use to prepare specified foods (refer to page 12), fresh, refrigerated, or
frozen. Select the food and desired doneness, and the sensor adjusts
time, temperature, and humidity so no baking instructions are required.
The preset temperature and range are dependent on the food and
desired doneness.
Oven Operation
