31
Dimensions in parentheses are in
millimeters unless otherwise specified.
W O L F D U A L F U E L R A N G E
OV E N O P E R AT I O N
S E T T I N G C O N T R O L S
For Convection Broil mode:
1)
Place food in oven at the correct rack
position. Close oven door.
2)
Turn oven selector knob bezel clockwise to
the black area on the dial marked BROIL.
Refer to the illustration below.
3)
Oven temperature is preset at ”br1” for
550˚F (290˚C) – High Convection Broil. Touch
ENTER on hidden control panel or after two
seconds the oven will turn on by default.
To change the setting, immediately turn the
oven selector knob to the left to decrease
the oven setting to ”br2” 450˚F (230˚C) –
Medium Convection Broil or ”br3” 350˚F
(175˚C) – Low Convection Broil.
4)
If the timer is set, the oven will chime when
one minute is left on the timer and will
chime again when cooking time is finished.
If the timer is not cleared, it will continue to
chime every 30 seconds.
5)
Remove food. Always use dry pot holders
when removing hot pans from the oven.
6)
Turn oven selector knob bezel to OFF to
end this mode.
C O N V E C T I O N B R O I L
M O D E
How Convection Broil mode works: Intense
radiant heat from the top element browns and
sears the surface of the food while both
convection fans circulate hot air around the
food. The 18" (457) oven has a single convec-
tion fan. This mode shortens broiling times for
thicker cuts of meat, fish and poultry. The heat
of the broiler browns the exterior, while the
convection fans keep the interior moist and
juicy. The temperature probe cannot be used
with this mode.
The convection area of the oven dial is shown
in black on the oven selector knob bezel.
Refer to the Wolf Cooking Guide on pages
48–51. Use cooking times as a guide for other
similar foods.
W O L F T I P S F O R S U C C E S S
For Convection Broil mode:
Do not preheat for Convection Broil mode.
Convection Broil with oven door closed.
Preferred for meat, fish and poultry pieces
thicker than 1" (25).
Always use the two-piece broiler pan
packaged with your oven. Always use
slotted top grid of broiler pan. It allows fat
to drip away from food and from intense
radiant heat. This reduces spattering,
smoking and risk of fire.
Turn food halfway through cooking time.
Brush lean meat and fish with peanut oil
before cooking to prevent sticking.
Start cooking poultry with skin side down.
Begin with cold food directly from the
refrigerator.
The 18" (457) oven broiler pan fits best on
rack guide position 6 with short sides
touching each side.
When turning food or checking doneness,
open the door carefully. Smoke and
steam may have accumulated. Never use
heatproof glass (e.g. Pyrex) or pottery.
They can shatter.
R
O
AS
T B
ROIL
C
O
N
V
O
FF
B
A
K
E
BAK
E
LO
HI
Convection Broil mode setting
