Wolf E Series SO30-2F/S Use & Care Information Manual

Wolf E Series Built-In Ovens 3 Safety Instructions & Precautions 4 Wolf E Series Built-In Oven Features 6 Wolf E Series Built-In Oven Operation 10 Wolf E Series Built-In Oven Care 31 Wolf Cooking Guide 33 Wolf Troubleshooting Guide 37 Wolf Service Information 38 Wolf Warranty 39 As you read this Use & Care Information, take particular note of the CAUTION and WARNING symbols when they appear. This information is important for safe and efficient use of the Wolf equipment. In addition, this Use & Care Information may signal an IMPORTANT NOTE which highlights information that is especially important. signals a situation where minor injury or product damage may occur if you do not follow instructions. states a hazard that may cause serious injury or death if precautions are not followed. WOLF® is a registered trademark of Wolf Appliance, Inc.

attests to the importance you place upon the quality and performance of your cooking equipment. We understand this importance and have designed and built your oven with quality materials and workmanship to give you years of dependable service. We know you are eager to start cooking, but before you do, please take some time to read this Use & Care Information. Whether you are a beginning cook or an expert chef, it will be to your benefit to familiarize yourself with the safety practices, features, operation and care recommendations of the Wolf oven. We appreciate your choice of a Wolf Appliance product and welcome any suggestions or comments you may have. To share your opinions with us, please call 800-332-9513. Your Wolf E Series built-in oven is protected by a warranty that is one of the finest in the industry. Take a moment to read the warranty statement on page 39 and refer to it should service become necessary. W O L F E SERIES BUILT-IN OVENS C O N TA C T I N F O R M AT I O N Wolf Customer Service: 800-332-9513 Website: wolfappliance.com DO NOT place any cookware on oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain and will void your warranty.

IMPORTANT NOTE: Read all instructions before using this appliance. Read this Use & Care Information carefully before using your new built-in oven to reduce the risk of fire, electric shock or injury to persons. Ensure proper installation and servicing. This appliance must be properly installed and grounded by a qualified technician. Have installer show you where the fuse or electrical box is located in your home. Learn how and where to turn off the electricity to the oven. Use oven only for cooking tasks expected of a home oven as outlined in this book. Always properly clean and maintain the oven as recommended in this book. Always use dry pot holders when removing pans from the oven. Wet or damp pot holders can cause steam burns. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth. S A F E T Y I N S T RU C T I O N S A N D P R E C A U T I O N S Exercise caution when opening the oven door. Let hot air or steam escape before looking or reaching into the oven. Be sure that the oven cool air intake (located above the door) and oven exhaust vent (located below the door) are unobstructed at all times. Position oven racks in desired loca- tions when oven is cool. If a rack must be repositioned after the oven is already hot, be certain oven mitt does not contact a hot heating element in the oven. Before using Self-Clean mode, remove broiler grill and pan, oven racks, oven rack guides and any other utensils. Clean only those parts listed in this book. Cooling fan should be operating during the Self-Clean mode. If you notice that the cooling fan is not operating, contact a Wolf authorized service center before using Self- Clean mode again.

cleaners or oven liner protective coatings, such as aluminum foil, on any part of the oven. Do not use abrasive or caustic cleaners or detergents on this appli- ance as these may cause permanent damage. Do not use aerosol cleaners as these may be flammable or cause corrosion of metal parts. Do not clean the oven gasket, because rubbing or moving the gasket may eliminate the required tight door seal. Do not wear loose or hanging apparel while using the oven. Do not touch heating elements or interior surfaces of oven. Heating elements may be hot even though they are dark in color. Interiors of the oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns. These surfaces include the oven vent and the surface near the oven vent. The oven door and window could also become hot enough to cause burns. W H AT NOT TO DO Do not place cookware on the floor of the oven. Do not repair or replace any part of the oven unless specifically recommended in literature accompa- nying this appliance. All service should be referred to a Wolf author- ized service center. Do not use oven for warming or heating a room. Do not leave children alone or unat- tended in the area where the oven is in use. Never allow children to sit or stand on any part of the oven. Do not let children play with the oven. Do not use water on grease fires. Smother any flames with a lid, baking sheet or flat tray. Flaming grease can be extinguished with baking soda or a multipurpose chemical or foam extinguisher. Do not heat unopened food contain- ers as they could burst and cause injury. Do not store combustible, flamma- ble or explosive materials in the oven or adjacent cabinets. Do not store items of interest to children above the oven, as they could climb on the appliance to reach items and be injured. DO NOT place any cookware on oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain and will void your warranty.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN FEATURES E S E R I E S B U I LT- I N S I N G L E O V E N Models SO30-2F/S and SO30-2U/S (shown) Dual interior halogen lighting Hidden dual bake element and recessed broil element Temperature probe and receptacle Delayed start, self-clean and Sabbath features (certified by Star-K) Balanced door hinge assures smooth opening and closing of the door CSA certified for US and Canada Two and five year residential warranty— exclusions apply, see warranty at the end of this guide W O L F WA R R A N T Y Wolf products are covered by a two and five year residential warranty (exclusions apply). See warranty details at the end of this guide. Model SO30-2F/S Framed Model SO30-2U/S Unframed E S E R I E S SINGLE OVEN FEATURES Framed and unframed door styles available Available in classic stainless steel finish only Dual convection logic control system Ten cooking modes—bake, roast, broil, convection bake, convection roast, convection broil, convection, bake stone (accessory required), dehydrate (accessory required) and proof Touch control panel with LCD readout Cobalt blue porcelain oven interior Three removable racks with full-extension bottom rack and two removable six-level rack guides Large viewing double pane window Electronic control panel Electronics and door cooling vents Recessed broil element Probe receptacle Halogen light Removable, six-level rack guides Three removable racks Hidden bake element Double pane window Exhaust vent Rating plate location Oven door light switch Thermostat Oven gasket This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

E S E R I E S B U I LT- I N D O U B L E O V E N Models DO30-2F/S and DO30-2U/S (shown) Hidden dual bake element and recessed broil element in each oven Temperature probe and receptacle in upper oven Delayed start, self-clean and Sabbath features (certified by Star-K) Balanced door hinges assure smooth opening and closing of the doors CSA certified for US and Canada Two and five year residential warranty— exclusions apply, see warranty at the end of this guide Model DO30-2F/S Framed Model DO30-2U/S Unframed E S E R I E S DOUBLE OVEN FEATURES Framed and unframed door styles available Available in classic stainless steel finish only Dual convection logic control system in upper oven with ten cooking modes—bake, roast, broil, convection bake, convection roast, convection broil, convection, bake stone (accessory required), dehydrate (accessory required) and proof Non-convection lower oven has four standard cooking modes—bake, roast, broil and proof Cobalt blue porcelain oven interiors Three removable racks with full-extension bottom rack and two removable six-level rack guides (per oven) Large viewing double pane windows Dual interior halogen lighting in each oven Electronic control panel Electronics and door cooling vents Recessed broil element Probe receptacle Halogen light Removable, six-level rack guides per oven Three removable racks per oven Hidden bake element Double pane window Exhaust vent Rating plate location Oven door light switch Thermostat Oven gasket This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instructions found on www.star-k.org.

O V E N FEATURES Multiple cooking modes, each dedicated to giving the best results for a specific kind of cooking. This is the ultimate in oven performance, fine-tuned for your individual cooking preferences. Large, easy-to-see and read graphics on control panel. Electronic responses and directions on the control panel are displayed using clear, concise words. Large cooking cavity increases usable oven capacity for extra-large baking pans and oversized turkeys. Bake element located beneath the oven floor makes it easy to access any spillover. Bottom rack can be fully extended, making it easier and safer to reach food in a hot oven. C O O K I N G M O D E S A N D F E AT U R E S Timed Cook Feature – page 10 Bake Mode – page 13 Bake Stone Mode – page 14 (bake stone accessory required) Broil Mode – page 16 Roast Mode – page 17 Convection Mode – page 18 Convection Bake Mode – page 19 Convection Broil Mode – page 20 Convection Roast Mode – page 21 Proof Mode – page 22 Delayed Start Feature – page 23 Dehydration Mode – page 24 (dehydration accessory required) Temperature Probe Feature – page 26 Sabbath Feature – page 28 Self-Clean Mode – page 29 IMPORTANT NOTE: The cooking modes and features on the following pages outline the operation for a single oven. For a double oven, follow the same steps as for a single oven, with the exception of cooking modes that can only be used in the upper oven. IMPORTANT NOTE: For double ovens, to switch from the upper oven to the lower and vice versa, simply touch the UPPER/LOWER touch pad on the control panel. The icon of the selected oven will be highlighted in the LCD display. DO NOT place any cookware on oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain and will void your warranty.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN FEATURES O V E N OPERATION B E F O R E U S I N G F O R T H E F I R S T T I M E Before using your built-in oven for the first time, clean thoroughly with hot water and a mild detergent. Rinse and dry with a soft cloth. Refer to Care Recommendations on page 32. Turn on the oven when prompted, set the language by touching 1 for English, 2 for German, 3 for French, 4 for Spanish, or 5 for Italian. Next, set the single oven or the upper cavity of the double oven to ROAST (Convection Roast) at 550°F (260°C) for one hour. For a double oven, wait until the upper oven has finished Convection Roasting for 1 hour, and then set the bottom oven to ROAST at 550°F (260°C) for one hour. Refer to page 21 for Convection Roast mode instructions and page 17 for Roast instructions. Allow the oven(s) to cool gradually with the door(s) closed. This process will burn off any residual oil and grease used during the manufacturing process. A small amount of smoke and odor may be noticed during the initial break-in period. The oven door(s) can be opened after the oven(s) have cooled significantly. The first time the oven is self-cleaned, there will be further burn off that will create smoke and odor. O V E N S E L E C T I O N For the single oven, you can begin a cooking mode by simply touching the desired mode on the control panel. For double ovens, touching the desired mode will automatically turn on the upper oven. To turn on the lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch the desired mode to turn on the lower oven. C H A N G I N G O V E N T E M P E R AT U R E The oven temperature can be changed at any time once a cooking mode has been selected. 1) Touch the number pads to enter in the new temperature. 2) Touch ENTER. This will change the oven temperature immediately. If ENTER is not touched, the oven will automatically switch to the new oven temperature within five seconds. R A P I D M O D E C H A N G E The oven has the ability to quickly change cooking modes. This is a method of switching cooking modes without turning the oven on and off. If one mode is already started, instead of turning the oven off to change cooking modes, simply touch the desired cooking mode touch pad. Double oven control panel Single oven control panel

O V E N OPERATION O V E N P R E H E AT IMPORTANT NOTE: During preheat, the oven is heated in a manner unsuitable for cooking. The oven preheat feature is used for all cooking modes except broil and convection broil. In order not to damage food, preheating will not occur once the oven reaches its set tempera- ture. Increasing oven temperature during cooking will result in the oven taking a very long time to reach the new temperature. To reach a new temperature quickly, touch OFF to exit the current mode. Touch ON, then the desired cooking mode and enter a new temper- ature of at least 50˚ (10˚C) higher than the previous operating temperature. IMPORTANT NOTE: Preheat times will be greater when the electrical supply is less than 240 volts. TIME-OF-DAY C L O C K Immediately after the oven is installed, set the 12-hour clock to the current time of day. It may need to be reset after a prolonged power failure. The clock is visible on the panel during all modes. If the upper oven timer is set, the clock will not be visible in the upper oven display window. S E T T I N G C L O C K 1) Touch SET CLOCK. 2) Touch number pads to set current time of day. A 10-second period of inactivity will result in the oven returning to the original time. 3) Touch ENTER and when prompted, touch 1 for AM or 2 for PM. 4) Touch ENTER again to start clock. O V E N TIMER Each oven has a timer which operates inde- pendently from the controls and from each other. Once a time is set in hours and minutes, the countdown is seen in the display window. Only the last minute counts down in seconds. An audio signal acts as a reminder when the amount of time runs out. To stop the signal, touch CLEAR. The maximum time that can be set is 9 hours and 59 minutes. S E T T I N G T I M E R 1) Touch SET TIMER. 2) Touch number pads to set the hours and minutes. 3) Touch ENTER or SET TIMER to start. (Touch CLEAR at any time to stop the timer and exit.) 4) Touch SET TIMER while the current timer is still active to restart and set a new time. 5) To clear the timer: If oven is off, touch CLEAR. If oven is on, touch SET TIMER, then CLEAR. TIMED COOK F E AT U R E S E T T I N G C O N T RO L S 1) Touch cooking mode, such as BAKE. Change preset temperature if needed. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch desired mode. 2) Touch TIMED COOK. Use the number pads to set the number of hours/minutes the oven is to stay on. 3) Touch ENTER. Oven begins to heat after five seconds. Stop time will automatically be added to the display. At the end of cook time, oven turns off. 4) Touch oven OFF or CLEAR to clear the display.

E X T E N D E D OPTIONS The screen scrolls in the order of Language, Temperature Scale, Temperature Offset, 12/24 Hour Clock, Backlight Brightness, Chime Tone and Cooking Assistant. 1) Touch and hold SET CLOCK on the control panel for 5 seconds to enter the extended options screens. 2) Touch ENTER to scroll through the different option screens. 3) When finished selecting all options touch CLEAR to return to the main display. S E T T I N G L A N G U AG E 1) When prompted, touch 1 for English, 2 for German, 3 for French, 4 for Spanish, or 5 for Italian. S E T T I N G T E M P E R AT U R E S C A L E The oven can be changed from Fahrenheit (˚F) temperature to Celsius (˚C) or vice versa. 1) When prompted, touch 1 for Fahrenheit (°F) or 2 for Celsius (˚C). T E M P E R AT U R E O F F S E T The temperature offset is used to keep the center of the oven cavity at the set point. Negative values will result in cooler cavity temperatures, while positive offsets result in hotter cavity temperatures. 1) When prompted, enter the temperature offset. 2) Select negative or positive offset by touching the SET TIMER touch pad. The maximum oven offsets are +/- 35°F (19°C). 1 2 / 2 4 H O U R C L O C K 1) When prompted, touch 1 for 12 hour clock or 2 for 24 hour clock. B AC K L I G H T O P T I O N S 1) When prompted, touch 1 for low brightness, 2 for medium brightness, or 3 for high brightness. C H I M E O P T I O N S There are three different frequency tones for the oven chime. 1) When prompted, touch 1 for the low frequency tone, 2 for the medium frequency tone, or 3 for the high frequency tone. C O N T R A S T A D J U S T M E N T The contrast can be adjusted to ensure a crisp readout on the LCD display. 1) When prompted, touch 1 through 9 on the number pad to adjust the contrast setting to your personal preference.

O V E N RACKS A N D RACK GUIDES O V E N R A C K G U I D E S To insert the rack guides in the oven, locate the screws in the oven side walls. Place the rack guide mounting tabs over the screw heads and slide down until the screws are fully seated in the tabs. Refer to the illustration below. To remove the rack guides, pull the rack guide straight up and then out so that the mounting tabs clear the screw heads. Remove the rack guide from the oven. IMPORTANT NOTE: Remove all oven racks and rack guides before using Self-Clean mode. They will discolor if left in the oven during this mode. O V E N R A C K S To insert a rack in the oven, place the rack anti-tip lock under the side rack guide rails. Push the rack toward the back of the oven and lift up to clear the rack stops. Continue sliding the rack until it is completely inside the oven. To remove a rack from the oven, pull the rack forward and lift up and out, clearing the rack stops from the side rack guide rails. Refer to the illustration below. The bottom oven rack has a full-extension capability. With the rack in rack guide position 1, slide it onto the stainless steel door guides. Refer to the illustration for rack guide posi- tions. This adds stability to the rack when using a heavy pan for large meat and poultry. With the rack fully extended, it is easier to safely reach the hot food. O V E N R A C K A R R A N G E M E N T One of the factors affecting optimum cooking results is the level of rack placement in the oven. Rack position 1 is closest to the bottom and position 6 is closest to the top. The Wolf Cooking Guide on pages 33–36 reference the rack positions for optimum results. When using only one rack, place rack in the center of the oven. When using only one rack for roasting meats, place rack on rack guide position 1, 2 or 3. When using two or three racks, place at least one rack position between them. Rack Guide Mounting Tabs Rack Guide Oven rack guide removal 6 5 4 3 2 1 Rack Guide Anti-Tip Lock Oven rack guide positions and full extension bottom rack Use dry pot holders when handling oven racks. Racks become hot when the oven is on and hold heat after it is turned off.

S E T T I N G C O N T RO L S For Bake mode: 1) Touch BAKE. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch BAKE. 2) Oven temperature is preset at 350˚F (175˚C). Oven begins to heat after 10 seconds. To change oven temperature from the default temperature of 350˚F (175˚C), immediately enter another temperature using the number pads. 3) Touch CLEAR once to clear the oven temperature setting; touch CLEAR twice to return the oven to the time-of-day display. 4) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 5) Add food when the chime signals that the oven has reached preheat temperature. 6) If the temperature probe is used (upper oven only), follow Temperature Probe feature directions on pages 26–27. 7) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 8) Remove food. Always use dry pot holders when removing hot pans from the oven. 9) Touch oven OFF to end this mode. BAKE M O D E How Bake mode works: Both the hidden bake element and the broil element are used to heat the air, and they cycle on and off to maintain temperature. This mode is best for single-rack cooking, primarily baked foods. Always use Bake mode for your standard recipes. The temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 Bake mode: Always preheat for Bake mode. During preheat, convection fans (if applica- ble) and elements are used to quickly and uniformly heat the oven. Use only one rack. Allow at least 1" (25) between edge of pan and walls of oven. Size, shape and finish of cookware affects baking time. Food cooked in dark metal pans cook somewhat faster than food cooked in shiny pans. Dark, nonstick pan coatings brown more than light, nonstick coatings. Use interior oven light and oversize window to check browning. Limit frequent door openings to prevent losing heat and length- ening total cooking time. Dimensions in parentheses are in millimeters unless otherwise specified. DO NOT place any cookware on oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain and will void your warranty.

How Bake Stone mode works: A specially designed rack and bake stone are used for this mode to assure the food quality expected from this specific form of cooking. To produce a hot oven environment necessary for baking on a ceramic stone, the heat from all elements creates the perfect “brick oven” effect. Both convection fans help circulate the air through- out the oven cavity, so even temperatures are achieved. The temperature probe may be used in this mode. Oven preparation: Remove all racks from the oven. Slide the bake stone rack onto rack guide position 1 and place the bake stone on the rack with the lip hanging over front edge of rack. Refer to the illustration below. Preheat the oven for approximately 35 minutes when using Bake Stone mode. IMPORTANT NOTE: Use care in handling the bake stone. It will chip or break if dropped. Refer to the Wolf Cooking Guide on pages 33–36. Use cooking times as a guide for other similar foods. W O L F E SERIES BUILT-IN OVEN OPERATION W O L F T I P S F O R S U C C E S S For Bake Stone mode: Always preheat for Bake Stone mode after positioning the oven rack and ceramic stone. Allow approximately 35 minutes for this function to reach the set oven tempera- ture. For best results, preheat oven for one hour before adding food. During preheat, convection fans and all elements are used to quickly and uniformly heat the oven. Use only the Wolf bake stone in the Bake Stone mode. Use only one bake stone rack per oven. Food is usually cooked directly on the stone. To prevent sticking, apply plenty of cornmeal or flour to the bottom of the food. When baking a series of breads or pizzas in a row, allow 5 minutes between foods for the bake stone to return to the proper temperature. Bake stone and rack should be removed after baking and not left in oven during any of the other cooking modes. Bake Stone Rack Guide Position 1 Bake stone accessory installation Avoid cooking foods with a high fat content on the bake stone. The porous ceramic material will absorb grease and discolor the stone. Flare-ups can occur. I M P O RTA N T N OT E The Wolf bake stone accessory is required when using Bake Stone mode.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION A C C E S S O R I E S Optional acces- sories are available through your Wolf dealer. To obtain local dealer information, visit the Showroom Locator section of our website, wolfappliance.com. BAKE STONE M O D E S E T T I N G C O N T RO L S For Bake Stone mode: 1) Touch STONE. 2) Oven temperature is preset at 400˚F (205˚C). Oven begins to heat after five seconds. To change oven temperature from 400˚F (205˚C), immediately enter another temper- ature using the number pads. 3) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 4) Add food when the chime signals that the oven has reached preheat temperature. 5) If the temperature probe is used, follow Temperature Probe feature directions on pages 26–27. 6) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 7) Remove food. Always use dry pot holders when removing hot pans from the oven. 8) Touch oven OFF to end this mode. B A K E S TO N E A C C E S S O RY The bake stone accessory is available from your Wolf dealer. To obtain local dealer information, visit the Showroom Locator section of our website, wolfappliance.com. Additional Use & Care Information is provided with the bake stone accessory. BAKESTONE30 (807143) B A K E S TO N E C A R E Remove excessive food using a scraper. Brush off any crumbs. Allow the stone to cool completely before wiping with a wet cloth. Wet cloths on a hot surface can cause steam burns. Do not soak or immerse the bake stone in water and do not use soap or detergent. The ceramic stone could absorb the taste and transmit those flavors to the food. Stubborn stains may occur on the bake stone. These will not impair the flavor of the food being baked. Allow the bake stone to cool completely before removing from oven. IMPORTANT NOTE: Use care in handling the bake stone. It will chip or break if dropped. Allow bake stone to cool completely before wiping with a wet cloth. Wet cloths on a hot surface can cause steam burns.

For Broil mode: 1) Place food in oven at the desired rack position. Close oven door. 2) Touch BROIL. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch BROIL. 3) Oven temperature is preset at 1 for 550˚F (290˚C) (High Broil). Oven begins to broil after five seconds. To change setting, imme- diately touch 2 number pad for 450˚F (230˚C) (Medium Broil) or 3 for 350˚F (175˚C) (Low Broil). 4) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 5) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 6) Remove food. Always use dry pot holders when removing hot pans from the oven. 7) Touch oven OFF to end this mode. W O L F E SERIES BUILT-IN OVEN OPERATION BROIL M O D E How Broil mode works: The top element is used to produce an intense, radiant heat that browns one side of the food at a time. Broiled foods usually must be turned over to brown the other side and finish cooking. The high heat cooks quickly and gives a rich, brown outer appearance. This mode is best for meats, fish and poultry pieces up to 1" (25) thick. The temperature probe cannot be used with this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 Broil mode: Do not preheat for Broil mode. Broil with oven door closed. Preferred for meat, fish and poultry pieces equal to or less than 1" (25) thick. 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. 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.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION S E T T I N G C O N T RO L S For Roast mode: 1) Touch ROAST. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch ROAST. 2) Oven temperature is preset at 350˚F (175˚C). Oven begins to heat after ten seconds. To change oven temperature from 350˚F (175˚C), immediately enter another temper- ature using the number pads. 3) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 4) Add food when the chime signals that the oven has reached preheat temperature. 5) If the temperature probe is used, follow Temperature Probe feature directions and USDA temperature recommendations on pages 26–27. 6) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 7) Remove food. Always use dry pot holders when removing hot pans from the oven. 8) Touch oven OFF to end this mode. ROAST M O D E How Roast mode works: Both bake and broil elements are used to heat the air, and they cycle on and off to maintain temperature. This is designed especially for roasting less tender cuts of meat that should be covered, such as chuck roasts, lamb shanks, pot roasts and stew meat. The temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 Roast mode: Always preheat for Roast mode. During preheat, convection fans and elements are used to quickly and uniformly heat the oven. Roasting bags may be used. When roasting a large item, such as a turkey, the pan should not cover the entire rack and block heat from circulating naturally. Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in Roast mode. Always cook stuffing to an internal temperature of 165˚F (75˚C).

CONVECTION M O D E IMPORTANT NOTE: For double ovens, Convection mode can only be used in the upper oven. How Convection mode works: Dual convec- tion fans, each with a heating element, operate from the back of the oven to move the heated air throughout the entire oven cavity. Uniform air movement makes it possible to multi-level rack cook in this mode. The heat is cycled on and off to maintain the temperature, resulting in evenly browned food. The temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 mode: Always preheat for Convection mode. Use low-sided, uncovered pans to cook foods. A 14" x 16" (356 x 406) baking sheet is an optimum size. Allow at least 1" (25) between edge of pan and walls of oven. Reduce standard recipe temperatures by 25˚F in this mode. Pans do not need to be staggered when cooking on more than one rack. Baking time may be less than expected; check doneness 5 to 10 minutes early. S E T T I N G C O N T RO L S For Convection mode: 1) Touch CONV. 2) Oven temperature is preset at 325˚F (165˚C). Oven begins to heat after five seconds. To change oven temperature from 325˚F (165˚C), immediately enter another temper- ature using the number pads. 3) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 4) Add food when the chime signals that the oven has reached preheat temperature. 5) If the temperature probe is used, follow Temperature Probe feature directions on pages 26–27. 6) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 7) Remove food. Always use dry pot holders when removing hot pans from the oven. 8) Touch oven OFF to end this mode.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION S E T T I N G C O N T RO L S For Convection Bake mode: 1) Touch BAKE. 2) Oven temperature is preset at 375˚F (190˚C). Oven begins to heat after five seconds. To change oven temperature from 375˚F (190˚C), immediately enter another temper- ature using the number pads. 3) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 4) Add food when the chime signals that the oven has reached preheat temperature. 5) If the temperature probe is used, follow Temperature Probe feature directions on pages 26–27. 6) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 7) Remove food. Always use dry pot holders when removing hot pans from the oven. 8) Touch oven OFF to end this mode. CONVECTION BAKE M O D E IMPORTANT NOTE: For double ovens, Convection Bake mode can only be used in the upper oven. How Convection Bake mode works: This mode combines heat from two convection elements with some heat from the bake element that is located beneath the oven floor. Two convection fans circulate this heat within the oven cavity. The added heat source from the bottom of the oven makes this mode ideal for pie baking. The temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 Bake mode: Always preheat for Convection Bake mode. Reduce standard recipe temperatures by 25˚F in this mode. Bake multiple pies on the same rack, rather than on different racks. This mode is ideal for single rack baking.

CONVECTION BROIL M O D E IMPORTANT NOTE: For double ovens, Convection Broil mode can only be used in the upper oven. 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. 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. Refer to the Wolf Cooking Guide on pages 33–36. 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. S E T T I N G C O N T RO L S For Convection Broil mode: 1) Place food in oven at the desired rack position. Close oven door. 2) Touch BROIL. Oven temperature is preset at 1 for 550˚F (290˚C) (High Broil). Oven begins to broil after five seconds. To change setting, immediately touch the number 2 for Medium Broil, 450˚F (230˚C) 3 for Low Broil, 350˚F (175˚C). 3) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 4) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 5) Remove food. Always use dry pot holders when removing hot pans from the oven. 6) Touch oven OFF to end this mode. 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.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION S E T T I N G C O N T RO L S For Convection Roast mode: 1) Touch ROAST. Oven temperature is preset at 325˚F (165˚C). Oven begins to heat after five seconds. To change oven temper- ature from 325˚F (165˚C), immediately enter another temperature using the number pads. 2) Touch ENTER to start the cooking mode immediately, otherwise the oven will auto- matically start the mode in 10 seconds if there is no action. 3) Add food when the chime signals that the oven has reached preheat temperature. 4) If the temperature probe is used, follow Temperature Probe feature directions and USDA temperature recommendations on pages 26–27. 5) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 6) Remove food. Always use dry pot holders when removing hot pans from the oven. 7) Touch oven OFF to end this mode. CONVECTION ROAST M O D E IMPORTANT NOTE: For double ovens, Convection Roast mode can only be used in the upper oven. How Convection Roast mode works: Heat from both convection fans, with additional heat from the broil element, intensifies the convective and radiant heating in this mode. This combination gently browns the exterior and seals in juices, making it perfect for roasting tender cuts of beef, lamb, pork and poultry. The temperature probe may be used in this mode. Refer to the Wolf Cooking Guide on pages 33–36. 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 Roast mode: Always preheat oven for Convection Roast mode. Use low-sided, uncovered pans on a roast rack to cook food. Reduce standard recipe temperatures by 25˚F in this mode. The lower part of the broiler pan with a meat rack makes an excellent roasting pan. Roasting time may be less than expected; check doneness earlier than usual. Select foods that are to be roasted uncovered. Begin with cold food directly from the refrigerator. Cook stuffed turkeys weighing over 15 lbs (6.8 kg) in Roast mode. Always cook stuffing to an internal temperature of 165˚F (75˚C).

S E T T I N G C O N T RO L S For Proof feature: 1) Place dough in oven-safe dish in oven. 2) Touch PROOF. 3) Oven temperature is preset to 85˚F (30˚C). Touch ENTER on the control panel. To change the temperature from 85˚F (30˚C), immediately touch another temperature using the number pads. The maximum temperature in Proof mode is 110°F (45°C). 4) If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds. 5) Remove food. Always use dry pot holders when removing hot pans from the oven. 6) Touch oven OFF to end this mode. PROOF M O D E IMPORTANT NOTE: For double ovens, Proof mode can only be used in the upper oven. How Proof mode works: A combination of broil and bake elements are used to heat and balance the air to maintain temperature. This feature is ideal for proofing, or rising bread dough. W O L F T I P S F O R S U C C E S S For Proof mode: No need to preheat for this mode. Proof bread until dough has doubled in bulk. For best results, place a shallow pan with 1 to 3 cups (.2–.7 L) boiling hot water on rack position 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 feature. If the oven is too hot, the oven door should be opened to allow the oven to cool down below 120˚F (50˚C) to prevent destroying the yeast. Allow at least 1" (25) between edge of pan and walls of oven. Limit frequent door openings to prevent losing heat and lengthening proofing time. DO NOT place any cookware on oven floor or use aluminum foil or other material to line the oven floor or side walls. Failure to adhere to this notice will damage the porcelain and will void your warranty.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION S E T T I N G C O N T RO L S For Delayed Start feature – to start cooking later and automatically turn off heat when finished: 1) Touch cooking mode, except BROIL, CONVECTION BROIL and BAKE STONE. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch desired mode. Note that some cooking modes are not available for lower oven. Change preset temperature if needed. 2) Touch TIMED COOK. Use the number pads to set the number of hours/minutes the oven will stay on (COOK DURATION). Example: Set 3:30 for the oven to remain on for 3 1/2 hours. 3) When prompted, use the number pads to set the time of day the oven will turn off (STOP TIME). Example: Set 6:00 for the time of day the oven turns off. 4) Touch ENTER. The display appears as if the oven is on. Using the example above, heating will start at 3 1/2 hours prior to six o’clock which will be 2:30 on the time-of- day clock. 5) One chime will ring when the cooking time is complete. If the timer is not cleared, it will continue to chime every 10 seconds. 6) The oven will turn off after the STOP TIME has been reached. 7) Remove food. Always use dry pot holders when removing hot pans from the oven. 8) Touch oven OFF to clear the display and stop the signal. DELAYED START F E AT U R E How Delayed Start feature works: This feature controls the automatic timing of the oven’s ON and OFF function. Set a mode to start later in the day and turn off when the cooking is complete or set it to turn off at a preset time. Use in combination with any cooking mode except Broil, Convection Broil and Bake Stone. W O L F T I P S F O R S U C C E S S For Delayed Start feature: Ovens can be set independently. Do not delay the start when preheating is critical to the cooking results. When using the Delayed Start feature, place food directly from the refrigerator into the oven. The time-of-day clock must display the correct time prior to programming a timed activity. F O O D S A F E T Y G U I D E L I N E S Perishable food should not be left out more than 2 hours at room temperature; 1 hour when the temperature is above 90˚F (30˚C). For more information, see www.usda.com. Avoid using foods that will spoil before the cooking cycle begins. These include eggs, dairy products, cream soups, cooked and uncooked meats, poultry and fish. If cooking will not begin immediately, place only very cold or frozen food into the oven. Food safety is important. Adhere to the following guidelines to avoid potential illness or spoilage of food:

IMPORTANT NOTE: For double ovens, Dehydration mode can only be used in the upper oven. How Dehydration mode works: This feature allows for slowly drying out food for preserva- tion and other cooking uses. The Wolf accessory dehydration racks (not included with the oven) are required for this mode. This mode is suitable for drying a variety of fruits, vegetables, herbs and meat strips. Refer to the Dehydration Guide on page 25. 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 Dehydration mode: Do not preheat when using Dehydration mode. Multiple racks can be used simultaneously. Some foods require as many as 14 to 15 hours to fully dehydrate. Consult a food preservation book for specific times and handling of various foods. 24 W O L F E SERIES BUILT-IN OVEN OPERATION S E T T I N G C O N T RO L S For Dehydration mode: 1) Place food in oven on dehydration racks. 2) Place door stop supplied with accessory package in proper position to keep oven door open. Refer to instructions provided with the accessory kit. 3) Touch DEHYD 4) Oven preset temperature is 135˚F (55˚C). To change the temperature setting, immedi- ately touch another temperature (110˚F to 160˚F (45˚C to 70˚C)) using the number pads. 5) Leave food in the oven until completely dry to the touch. 6) Remove food from racks before completely cool for easy removal. If excessive sticking occurs, place dehydration trays back in the oven to warm slightly for easier removal. 7) Touch oven OFF to end this mode. Foods must be dried to below .60 water activity or dry to the touch to be safely stored with no danger of mold, yeasts or bacteria growing. When in doubt, dehy- drate for the maximum time specified. I M P O RTA N T N OT E The Wolf accessory dehydration racks are required when using Dehydration mode.

millimeters unless otherwise specified. W O L F E SERIES BUILT-IN OVEN OPERATION DEHYDRATION G U I D E F O O D / P R E PA R AT I O N T I M E / T E M P Apples Slice 1/4" (6) thick. Remove seeds 6–7 hours at 135˚F (60˚C) and stems. Place on dehydration racks with no overlapping. Bananas Slice 1/4" (6) thick. Place on 12–13 hours at 135˚F (60˚C) dehydration racks with no overlapping. Green Bell Peppers Wash, seed and stem peppers. 14–16 hours at 135˚F (60˚C) Slice 1/4" (6) thick or into 1" x 2" (25 x 51) chunks. Place on dehydration racks with no overlapping. Tomato Slices Wash, seed and stem tomatoes. 6–7 hours at 135˚F (60˚C) Slice 1/4" (6) thick. Place on dehydration racks with no overlapping. Tomato Chunks Wash, seed and stem tomatoes. 12–13 hours at 135˚F (60˚C) Cut each tomato into 16 equal pieces. Place on dehydration racks with no overlapping. DEHYDRATION M O D E D E H Y D R AT I O N A C C E S S O RY Dehydration racks are available from your Wolf dealer. To obtain local dealer information, visit the Showroom Locator section of our website, wolfappliance.com. Additional instructions are provided with the dehydration rack accessory. DEHY/OVEN-30 (804683)

TEMPERATURE PROBE F E AT U R E IMPORTANT NOTE: For double ovens, the Temperature Probe feature can only be used in the upper oven. How Temperature Probe feature works: The probe measures doneness by measuring the internal temperature of food without opening the oven door. It is a convenient and accurate way to achieve the perfect doneness regard- less of the type, cut or weight of the food. Calculating a total cooking time by weight is no longer necessary using this feature. Use with all modes except Broil and Convection Broil modes. W O L F T I P S F O R S U C C E S S For Temperature Probe feature Insert sensor into the thickest part of meat before placing in oven. To determine the center, hold sensor outside of the meat with point at center of cut. Mark length of insertion by placing your fingers on sensor at top of meat. Move sensor to thickest part of meat and insert up to your fingers. Standing time refers to the 10- to 15-minute time period the meat rests before being carved. This helps more juices to be retained in the meat. For poultry, insert probe into the thickest part of the thigh. Use aluminum foil to cover meat during the standing time to help keep it hot before carving. Wash probe by hand; do not soak or clean in the dishwasher. U S DA R E C O M M E N DAT I O N S The internal temperatures shown in the chart are recommended carving temperatures. IMPORTANT NOTE: The accuracy of the probe is decreased for all temperatures below 100˚F (40˚C). Food taken directly from the refrigerator could display the incorrect temperature until it has reached 100˚F (40˚C). USDA R E C O M M E N DAT I O N S D O N E N E S S I N T E R N A L T E M P Beef, Lamb and Veal Rare 140˚F (60˚C) Medium Rare 145˚F (65˚C) Medium 160˚F (70˚C) Well Done 170˚F (75˚C) Pork Well Done 170˚F (75˚C) Poultry Breast, Well Done 170˚F (75˚C) Thigh, Well Done 180˚F (80˚C) Stuffing, Well Done 165˚F (75˚C)

For Temperature Probe feature with breads: 1) Preheat oven to desired oven temperature in Bake or Bake Stone mode. 2) Place bread on bake stone or in oven in bread pans. 3) Bake 10 minutes at the desired oven temperature. 4) Insert probe sensor into the thickest part of the bread. 5) Using a dry potholder, lift the probe sensor cover. Slide the probe connector into the receptacle on the wall of the oven until it snaps into place. Close the oven door. 6) Touch TEMP PROBE. Touch number pads for the end internal baking temperature 195˚F (90˚C) to 210˚F (100˚C). 7) Touch ENTER. The display shows the oven temperature and the rising probe tempera- ture counting up to the doneness setting. 8) When the carving temperature is reached, two chimes will signal. Remove probe from the oven receptacle. The chime continues every 10 seconds until the probe is unplugged or until you touch CLEAR. 9) To end this feature and turn the oven off, touch oven OFF. Oven temperature stays on even when probe is unplugged. 27 W O L F E SERIES BUILT-IN OVEN OPERATION TEMPERATURE PROBE F E AT U R E S E T T I N G C O N T RO L S For Temperature Probe feature with meats: 1) Preheat oven to desired oven temperature in desired mode. 2) Place meat on a rack in the roasting pan. Insert the probe sensor into the thickest part of the meat as described in Tips For Success on page 26. 3) When the oven signals that preheat is completed, use a dry potholder to lift the probe sensor cover. Slide the probe connec- tor into the receptacle on the wall of the oven until it snaps into place. Close the oven door. 4) Touch TEMP PROBE. Touch number pads for the carving temperature of the meat. It is recommended to allow meat to rest before carving. 5) Touch ENTER. If ENTER is not touched, the oven will automatically start the Temperature feature in 8 seconds. The display shows the oven temperature and the rising probe temperature counting up to the doneness setting. 6) When the carving temperature is reached, two chimes will signal. Remove probe from the oven receptacle. The chime continues every 10 seconds until the probe is unplugged or until you touch CLEAR. 7) To end this feature and turn the oven off, touch oven OFF. IMPORTANT NOTE: If the probe connector is not fully seated into the probe receptacle, then you will hear an audio signal, and PROBE SHORTED will show in display. Refer to the Troubleshooting Guide on page 37. Probe and probe sensor cover become very hot. Handle with a dry potholder.

Example: To set Sabbath feature in a double oven with upper oven in Roast mode set at 240˚F (115˚C) and lower oven in Bake mode set at 200˚F (95˚C). To set upper oven: Touch ROAST. Enter 2- 4-0 using the number pads. Touch ENTER. To set lower oven: Touch the UPPER/LOWER touch pad to select the lower oven. Touch BAKE. Enter 2-0-0 using the number pads. Touch ENTER. Touch and hold ENTER for five seconds to enter Sabbath feature. Touch single or double oven OFF to end this feature. Oven(s) remain on until the feature is cancelled. S E T T I N G C O N T RO L S For Timed Cook in Sabbath mode: 1) Add food to the oven. 2) Touch oven ON. 3) Touch either BAKE or ROAST (temperature preset at 350°F (175°C). 4) Change preset temperature if desired. To change oven temperature, immediately enter another temperature using number pads. 5) Touch TIMED COOK. Use the number pads to set the number of hours/minutes the oven will stay on. 6) Touch STOP TIME. Use the number pads to set the time of day the oven will turn off. 7) Touch OVEN LIGHT on or off as desired. 8) Touch and hold ENTER for five seconds. SABBATH will show in the display window. 9) When the food is finished, remove the food. (Oven remains unable to be reset until the Sabbath feature is ended.) 10)After the Sabbath or Holiday is finished, touch oven OFF to end this feature. IMPORTANT NOTE: After a power outage, the oven will not return to the Sabbath feature settings. SABBATH F E AT U R E Star-K Certified How the Sabbath feature works: This mode allows for baking or keeping food warm while adhering to the ”no work” requirements on religious Sabbath days. It provides an unchang- ing heat source for an uninterrupted extended period of time. Once the oven reaches its desired temperature, it does not change. Use this feature only in the Bake and Roast modes. W O L F T I P S F O R S U C C E S S Ovens can be set independently, though both ovens will be set in Sabbath feature. Sabbath feature may be used simultane- ously in both ovens of a double oven. Each oven can have options individually set such as temperature and lights. Lights stay either on or off. All tones are turned off during operation. Heating cycles are not interrupted by the opening of doors. Ovens will stay on indefinitely until manually turned off. On Holidays, oven temperature may be adjusted, but display will remain unchanged. The oven temperature will not change immediately. S E T T I N G C O N T RO L S For Sabbath feature: 1) Touch OVEN LIGHT, turning on the lights in one or both ovens (optional). 2) Touch BAKE or ROAST. Oven is preset at 350˚F (175˚C). To change oven temperature, immediately enter another temperature using number pads. 3) Touch ENTER. If preferred, repeat the above steps with other oven. 4) Touch and hold ENTER for five seconds to set to Sabbath. SABBATH appears in the display window. 5) Touch oven OFF to end this feature. Oven(s) remain on until this feature is cancelled. This appliance is certified by Star-K to meet strict religious regulations in conjunction with specific instruc- tions found on www.star-k.org.

IMPORTANT NOTE: It is possible to hear a popping or crackling noise during the opera- tion of the oven(s). These normal sounds are caused by the expansion and contraction of the metal surfaces during the heating and cooling of the oven(s). Running the oven(s) through a self-clean cycle will help with the level of these noises. The oven gasket is important for a good seal. Do not hand clean, rub, puncture or remove this gasket. Do not use any commercial oven cleaners or oven liner protective coatings on or around any part of the oven. SELF-CLEAN M O D E How Self-Clean mode works: The oven is heated in graduated steps to a preset high temperature. During this process, food soil is burned off, leaving some white ash residue. Set in combination with Delayed Start feature, cleaning the oven can be programmed to start and stop while you sleep. Refer to Delayed Start feature on page 23. For safety purposes, the door automatically locks during cleaning and unlocks when the cavity has cooled completely. Should you stop this mode after beginning Self-Clean mode, the door will still remain locked until the temperature inside the oven has cooled to below 300˚F (150˚C). The oven lights are always deactivated in this mode. IMPORTANT NOTE: For a double oven, only one oven may be in Self-Clean mode at a time and the other oven cannot be used for cooking. IMPORTANT NOTE: Remove all oven racks and rack guides before using the Self-Clean mode. They will discolor if left in the oven during this feature. Refer to Oven Racks on page 12. When hand cleaning a spot, use only mild abrasive cleaners or plastic scrubbers. IMPORTANT NOTE: Do not allow food with high sugar or acid content, such as fruit juice, milk and tomatoes, to remain on the porcelain enamel surface. Wipe up immediately with a dry towel. Failure to do so may cause a perma- nent dull spot. IMPORTANT NOTE: Never use oven cleaners. They are not necessary with Self-Clean mode. IMPORTANT NOTE: During the first self-clean cycle, some smoke and odor is normal as remaining oils left over from the initial break-in period will finish burning off. During Self-Clean mode, exterior surfaces may get hotter than usual, therefore, children should be kept away.

SELF-CLEAN M O D E W O L F T I P S F O R S U C C E S S For Self-Clean mode: Before using Self-Clean mode, remove the oven racks and oven rack guides. They will discolor if left in the oven during this mode. Remove broiler pan and any other utensil stored inside the oven. Remove any moist food or grease from spillovers before starting this mode. It is normal to see a brief flame-up, depend- ing on the amount and content of the soil. Use this mode as often as necessary. Do not wait until heavy soil accumulates. After the mode is finished and the oven cavity cools, use a damp sponge or paper towel to wipe up any ash. You may hear a popping or ”oil canning” sound during the operation of the oven. These sounds are normal and are caused by the expansion and contraction of the metal surfaces as they heat up and cool down. S E T T I N G C O N T RO L S For Self-Clean mode: 1) Remove all oven racks and rack guides before self-cleaning. 2) Touch SELF CLEAN. For double ovens, this will start self-clean for upper oven. To self-clean lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the LCD display. Then touch SELF CLEAN. The control panel will automatically scroll the following message: REMOVE ALL RACKS AND RACK GUIDES. PRESS ENTER. 3) Touch ENTER to start the default clean for a total time of 4 hours — self-clean for 3 hours and cool down for 1 hour. 4) The cleaning time can be adjusted to any amount of time between 21/2 and 4 hours. Touch TIMED COOK, then enter the clean time. For best results, the cleaning time should be set at 4 hours. 5) Enter the desired stop time and touch ENTER. The oven will automatically start and stop based on the desired cleaning time and stop time. 6) Touch desired oven OFF to clear the display when oven is finished cleaning. Never wipe a warm or hot porcelain surface with a damp sponge. It may cause chipping or crazing (tiny hairlike lines).

Turn off electrical power to the oven before replacing light bulb. OVEN LIGHT BULB R E P L A C E M E N T IMPORTANT NOTE: Allow the oven to cool sufficiently before replacing the light bulb. The oven uses a 20-watt halogen light bulb; replacement part #803816. To remove the oven light bulb, remove the oven rack guides as described on page 12. Place a hot pad against the oven wall. Using a flat-head screwdriver, press the screwdriver against the hot pad and under the edge of the light cover. Be careful not to scratch the porce- lain oven interior. Twisting the screwdriver, gently pry the edge of the light cover up away from the wall and remove. Use a paper towel to handle the light bulb and remove it from the socket. To replace the oven light bulb, avoid direct contact with the replacement bulb. Use a paper towel to handle the new light bulb to keep oil on fingers from touching the bulb. Failure to do this will cause the bulb to burn out at first use. Insert the light bulb prongs into the socket until it snaps into place. Replace the light cover and oven rack guides. Turn on electrical power and reset the time-of-day clock. Light Bulb Light Cover Light bulb replacement Use caution when handling light bulbs. Halogen bulbs get hot instantly and adjacent parts may retain heat. BAKEWARE S E L E C T I O N For best results, we recommend medium- to heavy-weight bakeware. Use the following guidelines when selecting bakeware for your oven(s): A 14" x 16" (356 x 406) baking sheet is an optimum size for the ovens. Allow at least 1" (25) between edge of pan and walls of oven. Size, shape and finish of bakeware affects the baking time. Food on insulated bakeware cooks more slowly. Food cooked in dark metal pans may cook faster than food cooked in shiny pans. Dark, nonstick pan coatings brown more than light, nonstick coatings. Dimensions in parentheses are in millimeters unless otherwise specified.

S I G N AT U R E P O L I S H Signature Polish is available from Signature Limited Laboratory, P. O. Box 13436, Dayton, Ohio 45413-0436, or call 877-376-5474 (toll free). CARE R E C O M M E N DAT I O N S C O M P O N E N T C A R E R E C O M M E N DAT I O N Oven Exterior, Handle and Trim Classic stainless steel Oven Door Window Heat-tempered glass Oven Light Cover Heat-tempered glass Rack and Rack Guides Nickel-plated steel Oven Gasket Fiberglass netting/ stainless steel wire Broiler Pan Glossy-finish porcelain enamel Bake Stone Ceramic Oven Cavity and Interior Door Porcelain enamel Do not use abrasive cleaners; they will permanently scratch the surface. Exterior cleaning: Use a soft, nonabrasive stainless steel cleaner like Signature Polish (see side note) and apply with a soft, lint-free cloth. To bring out the natural luster, lightly wipe the surface with a water-dampened microfiber cloth, followed with a dry microfiber cloth. All work should follow the grain direction of the finish. Best results are obtained by keeping the cloth in continuous contact with the metal. Never wipe a warm or hot porcelain surface with a damp sponge; it may cause chipping or crazing (tiny hairlike cracks). General care: When cool, clean splatters and spills immediately. Do not allow food with a high sugar or acid content, such as milk, tomatoes, sauer- kraut, fruit juices or pie filling, to remain on any porcelain enamel surface. Failure to remove these foods may cause a permanent dull spot. When hand cleaning a spot, use only non-abrasive cleaners or scrubbers. Self-Clean mode can be used. When the window is cool, use a razor blade to gently lift baked-on foods with a multi-surface spray cleaner. When the oven is cool, follow instructions on page 31 to remove oven light cover. Wash with mild abrasive cleaner. Rinse and dry thoroughly. Replace oven light cover. A 20-watt halogen oven light bulb replaces the existing bulb (part #803816). Before using the Self-Clean mode, remove oven racks and rack guides. They will discolor if left in the oven during this feature. Clean with steel wool soap pad and hot water. Rinse and dry. Do not hand clean, rub, puncture or remove the oven gasket; this may compromise the tight door seal. Top: While slightly warm, place in sink and lay dish towels on top. Pour very hot water on towels and allow steam to soften cooked-on residue. Clean with hot water and a mild detergent. Rinse and dry. Bottom: Pour grease into disposable can. When cool, wash in hot water and a mild detergent. Rinse and dry. Use care in handling the bake stone. It will chip or break if dropped. Do not soak or immerse the bake stone in water and do not use soap or detergent. Refer to Bake Stone Care instructions on page 15. Do not use abrasive cleaners, steel-wool pads, gritty washcloths or some paper towels. Damage may occur. Use glass cleaners or all-purpose cleaners (without oil) with soft cloth or sponge. Apply cleaner to soft cloth or sponge, not directly to the panel. Control Panel Classic stainless steel /polycarbonate plastic

Cooking Cooking Rack Total Food Mode Temperature Position Time BAKED GOODS Baked Alaska Broil Low (3) 4 5–7 min Bread Biscuits* Bake 450˚F (230˚C) 4 8–10 min Convection 425˚F (220˚C) 2 and 5 8–10 min Convection 425˚F (220˚C) 2, 4 and 6 8–10 min Cinnamon Rolls Bake 350˚F (175˚C) 4 20–25 min Convection 325˚F (165˚C) 2 and 5 20–25 min Rolls Bake 350˚F (175˚C) 4 20–25 min Convection 325˚F (165˚C) 2 and 5 15–20 min Yeast Bread** Convection 325˚F (165˚C) 4 25–30 min Yeast Loaf** Bake Stone 400˚F (205˚C) 1 10–15 min Cakes Angel Food Bake 350˚F (175˚C) 2 37–45 min Bundt Convection 325˚F (165˚C) 4 40–45 min Mixes Bake 350˚F (175˚C) 4 30–40 min Convection 325˚F (165˚C) 2 and 5 25–30 min Cupcakes Bake 350˚F (175˚C) 4 20–25 min Convection 325˚F (165˚C) 2 and 5 18–23 min Cookies Brownies Bake 350˚F (175˚C) 4 20–25 min Convection 325˚F (165˚C) 2 and 5 15–20 min Sugar Bake 350˚F (175˚C) 4 8–12 min Convection 325˚F (165˚C) 2 and 5 8–12 min Convection 325˚F (165˚C) 2, 4 and 6 8–12 min Chocolate Chip Bake 375˚F (190˚C) 4 8–12 min Convection 350˚F (175˚C) 2 and 5 8–9 min Convection 350˚F (175˚C) 2, 4 and 6 8–9 min Cornbread Convection 375˚F (190˚C) 4 20–25 min Cream Puffs Convection 400˚F (205˚C) 4 30–35 min Convection 400˚F (205˚C) 2 and 5 30–35 min Custards/Puddings Bake 350˚F (175˚C) 4 35–40 min *For refrigerated biscuits, follow package directions. **Internal temperature of 195–200˚F (90–95˚C). This chart is a guide; recipe or package directions should take precedence. W O L F COOKING GUIDE

10–15 min Pastry Crust Conv Bake 425˚F (220˚C) 4 10–12 min Pies Filled Conv Bake 375˚F (190˚C) 4 40–45 min Frozen Conv Bake 375˚F (190˚C) 4 50–55 min Lemon Meringue Broil Low (3) 4 21/2 min Pumpkin Conv Bake 425˚F (220˚C) / 325˚F (165˚C) 4 15 min / 1 hr Popovers (single) Bake 450˚F (230˚C) / 350˚F (175˚C) 4 15 min / 20 min (multiple) Convection 450˚F (230˚C) / 350˚F (175˚C) 2 and 5 15 min / 20 min Puff Pastry Bake 400˚F (205˚C) 4 10–12 min (single) Convection 375˚F (190˚C) 4 10–12 min (multiple) Convection 375˚F (190˚C) 2, 4 and 6 10–12 min Quick Breads (single) Convection 325˚F (165˚C) 3 40–45 min (multiple) Convection 325˚F (165˚C) 2 and 5 40–45 min ENTREES Calzone Bake Stone 400˚F (205˚C) 1 9–10 min Pizza Frozen Bake Stone 400˚F (205˚C) 1 8–14 min Homemade Bake Stone 450˚F (230˚C) 1 10–13 min Quiche Bake 375˚F (190˚C) 4 40–50 min (Convection not advised) Soufflé Bake 375˚F (190˚C) 4 35–40 min This chart is a guide; recipe or package directions should take precedence. W O L F COOKING GUIDE W O L F COOKING GUIDE

millimeters unless otherwise specified. W O L F COOKING GUIDE Cooking Cooking Rack Total Internal Food Mode Temperature Position Time* Temperature MEATS Beef Chuck Roast, 2–4 lbs (.9–1.8 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb Med, 160˚F (70˚C) Ground, Patties Broil** High (1) 6 10–12 min Med, 150˚F (65˚C) Rib Roast, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 25–30 min/lb Rare, 140˚F (60˚C) Sirloin Rump Roast, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 30–35 min/lb Rare, 140˚F (60˚C) Sirloin Tip Roast, 3–5 lbs (1.3–2.3 kg) Conv Roast 325˚F (165˚C) 3 30–35 min/lb Rare, 140˚F (60˚C) Steaks, 11/2" (38) thick Conv Broil** High (1) 5 20–25 min Rare, 140˚F (60˚C) Steaks, 1" (25) thick Broil** High (1) 5 12–15 min Rare, 140˚F (60˚C) Tenderloin, 2–3 lbs (.9–1.3 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb Rare, 140˚F (60˚C) Chicken Bone-in breasts Conv Broil** Med (2) 5 20–25 min Well, 170˚F (75˚C) Boneless breasts Broil** Med (2) 6 10–15 min Well, 170˚F (75˚C) Quarters Conv Broil** Med (2) 5 30–35 min 180˚F (80˚C) in thigh Thighs Conv Broil** Med (2) 5 20–25 min Well, 180˚F (80˚C) Whole Conv Roast 325˚F (165˚C) 3 18–20 min/lb 180˚F (80˚C) in thigh Cornish Game Hens Conv Roast 325˚F (165˚C) 3 28–33 min/lb 180˚F (80˚C) in thigh Roast 350˚F (175˚C) 3 28–33 min/lb 180˚F (80˚C) in thigh Duck, 5–7 lbs (2.3–3.2 kg) Conv Roast 325˚F (165˚C) 3 18–20 min/lb 180˚F (80˚C) in thigh Goose, 8–10 lbs (3.6–4.5 kg) Conv Roast 325˚F (165˚C) 2 18–20 min/lb 180˚F (80˚C) in thigh Ham 1/2" (13) thick Broil** High (1) 6 6–8 min 140˚F (60˚C) 1" (25) thick Broil** High (1) 6 10–12 min 140˚F (60˚C) Lamb Chops, 3/4" (19) thick Broil** High (1) 5 8–10 min Med Rare, 145˚F (65˚C) Broil** High (1) 5 11–12 min Med, 160˚F (70˚C) Leg, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb Med Rare, 145˚F (65˚C) Crown Rack Conv Roast 325˚F (165˚C) 1 15–18 min/lb Med Rare, 145˚F (65˚C) *Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature. This chart is a guide; recipe or package directions should take precedence. W O L F COOKING GUIDE

Broil** Med (2) 6 10–15 min Med, 160˚F (70˚C) Loin, 3–4 lbs (1.3–1.8 kg) Conv Roast 325˚F (165˚C) 3 18–22 min/lb Med, 160˚F (70˚C) Steak, 1" (25) thick Broil** Med (2) 5 25–30 min Med, 160˚F (70˚C) Sausage Broil** Med (2) 5 8–10 min Med, 160˚F (70˚C) Turkey Breast, whole Conv Roast 300˚F (150˚C) 2 12–15 min/lb 170˚F (75˚C) in breast Pieces Conv Broil** Med (2) 4 40–45 min 180˚F (80˚C) in thigh Whole Conv Roast 325˚F (165˚C) 1 11–14 min/lb 180˚F (80˚C) in thigh Veal Roast, 2–3 lbs (.9–1.4 kg) Conv Roast 300˚F (150˚C) 3 30–35 min/lb Med Rare, 140˚F (60˚C) SEAFOOD 1/2" (13) thick Broil** Med (2) 6 5–7 min 1" (25) thick Conv Broil** Med (2) 6 12–17 min Red Snapper Broil** Med (2) 6 5–7 min Salmon, 1/2" (13) thick Broil** Med (2) 6 12–15 min Swordfish, 11/2" (38) thick Broil** Med (2) 6 10–12 min VEGETABLES Potatoes Bake 400˚F (205˚C) 3 45–60 min Sweet Potatoes Bake 400˚F (205˚C) 3 40–50 min Winter Squash Convection 350˚F (175˚C) 3 40–45 min Bake 375˚F (190˚C) 3 50–55 min OTHER French Bread Pizza Broil** Med (2) 5 2–3 min Garlic Bread, 1" (25) thick Broil** Med (2) 5 3–31/2 min Conv Broil** Med (2) 5 3–31/2 min Toast, 1/2" (13) thick Broil** Med (2) 6 2 min This chart is a guide; recipe or package directions should take precedence. *Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode, use a meat thermometer to check internal temperature. W O L F COOKING GUIDE W O L F COOKING GUIDE

millimeters unless otherwise specified. W O L F TROUBLESHOOTING G U I D E TROUBLESHOOTING G U I D E P RO B L E M P O S S I B L E S O L U T I O N Pan too large for good heat circulation. Rack covered with aluminum foil trapping heat below. Too many pans on a rack. Food cooked in glass, glass ceramic, or dark metal holds more heat than shiny pans. Baking pan is too large for the recipe. Change rack level or cooking mode. Oven temperature setting is too high for recipe. Follow this procedure: Touch oven off. Push probe into probe receptacle completely until it snaps into place. Reset oven temperature and probe temperature. Using pan other than two-piece broiler pan. Failure to trim off extra fat. Lower rack level or shorten time. Oven not fully preheated. Door opened too often or left open too long. Food wrapped in foil; check mode for tips that give best results. Pan is too small for the amount of food in it. Warm air exhaust is a normal oven function, needed to maintain and cool down oven temperatures. It turns off automatically when the heat cools to a safe temperature. Exterior browning is uneven. Oven temperature is too hot. PROBE SHORTED flashes when using probe feature. Excessive smoke when broiling. Oven temperature is not hot enough. Warm air venting into kitchen after oven has been turned off.

When requesting information, literature, replacement parts or service, always refer to the model and serial number of your built-in oven. This information is found on the product rating plate located below the control panel. For location of the rating plate, refer to the illustration for your specific model on pages 6–7. Record the rating plate information below for future reference. Model Number Serial Number Installation Date Wolf Authorized Service Center and Phone Wolf Dealer and Phone B E F O R E C A L L I N G F O R S E RV I C E Before calling your Wolf authorized service center, refer to the Troubleshooting Guide on page 37. Check the household fuse or circuit breaker to see if it has been blown or tripped and that the electrical connection to the appli- ance has not been disconnected. A power outage may also have caused a disruption in service. P RO D U C T R E G I S T R AT I O N Register your new Wolf product today so that we may ensure your satisfaction. You may register by one of the following options: 1) Mail in the completed Wolf Product Registration Card. 2) Register online at wolfappliance.com. 3) Register by phone by calling the Wolf Customer Service Department at 800-332-9513. The model and serial numbers of your appli- ance are printed on the enclosed Wolf Product Registration Card. If you provide us with your e-mail address, we will send you exciting new product updates and recipes as they become available, along with information on special events. W O L F SERVICE I N F O R M AT I O N C O N TA C T I N F O R M AT I O N Wolf Customer Service: 800-332-9513 Website: wolfappliance.com The information and images in this book are the copyright property of Wolf Appliance, Inc., an affiliate of Sub-Zero, Inc. Neither this book nor any information or images contained herein may be copied or used in whole or in part without the express written permission of Wolf Appliance, Inc., an affiliate of Sub-Zero, Inc. ©Wolf Appliance, Inc. all rights reserved.

L I M I T E D W A R R A N T Y RESIDENTIAL USE ONLY FULL TWO YEAR WARRANTY* For two years from the date of original installation, your Wolf Appliance product warranty covers all parts and labor to repair or replace any part of the product that proves to be defective in materials or workmanship. All service provided by Wolf Appliance under the above warranty must be performed by a Wolf Appliance authorized service center, unless otherwise specified by Wolf Appliance. Service will be provided in the home during normal business hours. LIMITED THIRD THROUGH FIFTH YEAR WARRANTY From the third through fifth year from the date of original installation, Wolf Appliance will repair or replace the following parts that prove to be defective in materials or workmanship. Labor to remove and replace defective parts is not covered. Wolf Appliance recommends that you use a Wolf Appliance authorized service center to perform such service. Gas Burners (excluding appearance), Electric Heating Elements, Blower Motors (vent hoods), Electronic Control Boards, Magnetron Tubes and Induction Generators LIMITED LIFETIME WARRANTY For the life of the product, Wolf Appliance will repair or replace any outdoor gas grill body or hood that rusts through due to defective material or workmanship. Labor to remove and replace defective parts is not covered. Wolf Appliance recommends that you use a Wolf Appliance authorized service center to perform such service. TERMS APPLICABLE TO EACH WARRANTY The warranty applies only to products installed for normal residential use. The warranty applies only to products installed in any one of the fifty states of the United States, the District of Columbia or the ten provinces of Canada. This warranty does not cover any parts or labor to correct any defect caused by negligence, accident or improper use, maintenance, installation, service or repair. THE REMEDIES DESCRIBED ABOVE FOR EACH WARRANTY ARE THE ONLY ONES THAT WOLF APPLIANCE, INC. WILL PROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION OF LAW. WOLF APPLIANCE, INC. WILL NOT BE RESPONSIBLE FOR ANY CONSEQUENTIAL OR INCIDENTAL DAMAGES ARISING FROM THE BREACH OF THIS WARRANTY OR ANY OTHER WARRANTY, WHETHER EXPRESS, IMPLIED OR STATUTORY. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other legal rights that vary from state to state. To receive parts and/or service and the name of the Wolf Appliance authorized service center nearest you, contact Wolf Appliance, Inc., P.O. Box 44848, Madison, Wisconsin 53744; check the Constant Care section of our website, wolfappliance.com, or call 800-332-9513. *Stainless Steel (classic, platinum and carbon) doors, panels and product frames are covered by a limited 60 day parts and labor warranty for cosmetic defects.

WO L F A P P L I A N C E , I N C. P. O. B OX 4 4 8 4 8 M A D I S O N , W I 5 3 7 4 4 8 0 0 - 3 3 2 - 9 5 1 3 WO L FA P P L I A N C E . C O M