Wolf Wall Oven-2 Guía para resolver problemas descargar pdf (Pagina 18)

18

WOLF BUILT-IN OVEN OPERATION

CONVECTION MODE

How Convection mode works:

Dual convec-

tion fans, each with a heating element, operate

f

rom the back of the oven to move the heated

air throughout the entire oven cavity. Uniform

air movement makes it possible to multi-level

r

ack 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.

WOLF TIPS FOR SUCCESS

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

degrees 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.

SETTING CONTROLS

For Convection mode:

1)

Touch desired oven

ON

.

2)

Touch

CONVECTION

. Oven temperature is

preset at 325˚F (165˚C). Oven begins to heat

a

fter five seconds. To change oven temper-

ature from 325˚F (165˚C), immediately enter

another temperature using the number

pads.

3)

Touch

ENTER

.

4)

If the temperature probe is used, follow

Temperature Probe feature

directions on

pages 26–27.

5)

Add food when the chime signals that the

oven has reached preheat temperature.

6)

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.

7)

Remove food. Always use dry oven mitts

when removing hot pans from the oven.

8)

Touch oven

OFF

to end this mode.

CONVECTION

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