Wolf M Series, Инструкция по использованию и уходу, Страница: 8 / 72

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English
PROOF
Setting controls:
1
Touch QUICK START, then select PROOF. For profes-
sional model, turn selector knob to MORE, then select
PROOF on the control panel.
2
Touch START to select preset temperature. To change
temperature, touch or use slide bar to select desired
temperature, then touch START. For professional model,
turn selector knob to adjust temperature.
3
Touch OFF to end mode. For professional model, turn
selector knob to OFF.
STONE
Accessory kit required. Accessories are avail able through an
authorized Wolf dealer. Additional use and care information
is included with the accessory kit.
Setting controls:
1
Touch QUICK START, then select STONE. For profes-
sional model, turn selector knob to MORE, then select
STONE on the control panel.
2
Touch START to select preset temperature. To change
temperature, touch or use slide bar to select desired
temperature, then touch START. For professional model,
turn selector knob to adjust temperature.
3
Touch OFF to end mode. For professional model, turn
selector knob to OFF.
DEHYDRATE
Accessory kit required. Accessories are avail able through an
authorized Wolf dealer. Additional use and care information
is included with the accessory kit.
Setting controls:
1
Place door stop supplied with accessory kit.
2
Touch QUICK START, then select DEHYDRATE. For pro-
fessional model, turn selector knob to MORE, then select
DEHYDRATE on the control panel.
3
Touch START to select preset temperature. To change
temperature, touch or use slide bar to select desired
temperature, then touch START. For professional model,
turn selector knob to adjust temperature.
4
Touch OFF to end mode. For professional model, turn
selector knob to OFF.
OVEN OPERATION
Cooking Modes
MODE
PRESET RANGE PROBE USES
BAKE 175°C 95 – 290°C
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
ROAST 175°C 95 – 290°C • Best for roasting less tender cuts of meat, that should be cov-
ered, such as chuck roasts, and stew meat.
BROIL High
Med
Low
290°C
230°C
175°C Best for broiling meats, fish and poultry pieces up to 25 mm
thick. Utilize two-piece broiler pan and always broil with oven
door closed.
CONVECTION ROAST 165°C 95 – 290°C • Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork and poultry.
CONVECTION 165°C 95 – 290°C
•
Uniform air movement makes it possible to multi-level rack cook
with even browning.
GOURMET — — • Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer to
page 7. Preset temperature and range are dependent on food
and desired doneness.
PROOF 30°C 30 – 45°C Ideal for proofing, or rising bread dough. Refer to page 8.
STONE 230°C 95 – 290°C
•
Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required. Refer to page 8.
DEHYDRATE 60°C 45 – 75°C Dry a variety of fruits, vegetables, herbs and meat strips. Acces-
sory racks required. Refer to page 8.
WARM 80°C 60 – 95°C • Designed to keep foods at serving temperature.
ECO* 190°C 95 – 290°C • Energy saving mode designed for roasting less tender cuts of
meat, that should be covered, such as chuck roasts and stew
meat.
*Not available on all models.