Wolf Appliance Company Range DUAL FUEL RANGES User Manual

 
I N T R O D U C I N G W O L F D U A L F U E L R A N G E S  
THANK YOU…  
TABLE OF CONTENTS  
Thank you for purchasing your  
new Wolf Dual Fuel Range. Each  
of our units is handcrafted with  
the knowledge and experience  
gleaned from being the premier  
supplier of cooking equipment to  
professional chefs and their  
restaurants for nearly 70 years.  
Rest assured this same expertise  
is applied to the residential  
equipment you have just  
IMPORTANT: Check the  
appliance rating plate (see page 9)  
for type of gas. If this appliance  
does not correspond to your type  
of gas (natural or LP), contact  
your Wolf dealer.  
Safety Instructions and Precautions  
Wolf Dual Fuel Range Features  
Wolf Top Surface Operation  
Wolf Top Surface Care  
Wolf Charbroiler Feature  
Wolf Griddle Feature  
4-7  
8-9  
10-13  
14  
IMPORTANT: Operating  
instructions for this equipment  
has been prepared for customer  
use. All installation must be  
performed by a qualified installer.  
Any required service must be  
performed by a Wolf Factory  
Authorized Service Center  
Technician.  
15-17  
18-19  
20-21  
22-42  
43-44  
45-49  
50  
Wolf French Top Feature  
Wolf Oven Operation  
purchased.  
Should service become necessary,  
your Wolf Dual Fuel Range is  
protected by a warranty that is  
one of the finest in the industry.  
Take a moment to read the  
Troubleshooting Guide  
Wolf Cooking Guide  
Wolf Service Information  
Wolf Warranty  
warranty statement on page 51.  
51  
This Use & Care Information  
will answer most of your  
questions about the features,  
operation and care for your Wolf  
Dual Fuel Range. If you have  
questions that are not addressed  
here, call 800/332-9513.  
*This appliance is certified by Star-K to  
meet strict Jewish religious regulations in  
conjunction with specific instructions found  
3
 
S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S  
READ ALL INSTRUCTIONS BEFORE  
USING THIS APPLIANCE  
THE RANGE  
Always use dry pothold-  
ers when removing pans  
from the oven or cooktop.  
Wet or damp potholders can  
cause steam burns. Do not  
use a towel or bulky cloth in  
place of potholders.  
Do not store items of  
interest to children above  
or at the back of the range,  
as they could climb on the  
appliance to reach items and  
be injured.  
TOP SURFACE BURNERS  
Read this Use and Care  
Information carefully before  
using your new Dual Fuel  
Range to reduce the risk of  
fire, electric shock or injury  
to persons.  
Have your installer show  
you where the gas supply  
shut-off valve is located in  
your home. This will enable  
you to know how and where  
to turn off the gas to the  
range.  
Do not use water on  
grease fires. Smother any  
flames with a lid, baking  
sheet or metal tray. Flaming  
grease can be extinguished  
with baking soda or a multi-  
purpose chemical or foam  
extinguisher.  
Do not use the appliance  
to warm or heat the room.  
Insure proper installation  
and servicing. This appli-  
ance must be properly  
installed and grounded by a  
qualified technician.  
Before performing any  
service, turn off the gas  
supply by closing the gas  
shut-off valve and turn off  
the electricity to the oven.  
Do not repair or replace  
any part of the range  
unless specifically recom-  
mended in literature accom-  
panying this appliance. All  
service should be referred  
to a qualified technician.  
Have your installer show  
you where the fuse or junc-  
tion box is located in your  
home. This will enable you  
to know how and where to  
turn off the electricity to the  
oven.  
Keep igniters clean and  
dry for proper lighting and  
performance for the  
burners.  
Do not heat unopened  
food containers as they  
could burst and cause  
injury.  
Never leave the range  
unattended when in use.  
Keep appliance area  
clear and free from  
combustible material.  
Do not store combustible,  
flammable or explosive  
materials near burners,  
oven or adjacent cabinets,  
or let grease or other flam-  
mable substance accumu-  
late on the cooktop.  
Do not leave children  
alone or unattended in the  
area where the range is in  
use. Never allow children to  
sit or stand on any part of  
the range. Do not let chil-  
dren play with the cooktop  
or oven.  
Do not use aluminum foil  
to line any part of the  
cooktop or oven cavity.  
4
 
S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S  
In the event that a burner  
goes out and gas escapes,  
open a window or a door.  
Wait at least five minutes  
before using the unit.  
When deep fat frying,  
be certain that the pan is  
large enough to contain the  
desired volume of food  
without overflow caused by  
bubbling of the fat. Never  
leave a deep fat fryer unat-  
tended. Avoid deep fat  
frying of moist or frost-  
covered foods, as foods  
with high water content may  
cause spattering or spilling  
of the hot fat. Heat fat  
slowly, and stir together any  
combinations of oils and  
fats prior to applying heat.  
Utilize a deep fat frying ther-  
mometer to avoid heating  
the fat to temperatures  
Always check the posi-  
tions of the control knobs  
to make certain the range or  
top surface burners are off  
when you are finished  
cooking.  
Keep any ventilation  
filters clean to avoid  
grease fires.  
Always set pans gently  
onto the grates and center  
them so that they are well  
balanced.  
Do not obstruct the flow  
of combustion and ventila-  
tion air. Your kitchen must  
provide an adequate supply  
of fresh air to assure proper  
combustion and ventilation.  
Always light each burner  
prior to placing a pan on  
the burner grate. Also, turn  
the control knob to the "OFF"  
position before removing a  
pan from the burner grate.  
Do not allow aluminum  
foil, plastic, paper or cloth  
to come in contact with a  
hot burner or grate. Do not  
allow pans to boil dry.  
When cooking, set burner  
controls so that the flame  
heats only the bottom of  
the pan and does not  
extend beyond the bottom  
of the pan.  
Do not clean the range  
while it is still hot. If using  
a damp sponge or cloth,  
wait until the cooktop has  
cooled sufficiently to  
prevent steam burns. Also,  
some cleaners can produce  
harmful or unpleasant  
fumes if applied to hot  
surfaces. (Refer to Top  
Surface Burner Care on  
page 14).  
Start the ventilation hood  
approximately ten minutes  
before cooking on the  
range or top surface  
burners; this establishes an  
air curtain, and improves  
the capture of vapor and  
moisture.  
above the flash point.  
Always turn panhandles  
inward so they do not  
extend over adjacent work  
areas, burners or the edge  
of the range.  
5
 
S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S  
CALIFORNIA  
PROPOSITION 65  
Do not use commercial  
oven cleaners or oven liner  
protective coatings on any  
part of the oven.  
USE AN EXTINGUISHER  
ONLY IF:  
WARNING  
WARNING  
TO REDUCE THE RISK  
OF INJURY TO PERSONS  
IN THE EVENT OF A  
GREASE FIRE, OBSERVE  
THE FOLLOWING:  
Burning gas cooking fuel  
generates some by-prod-  
ucts, which are on the  
list of substances, which  
are known to cause  
cancer or reproductive  
harm. To minimize  
You have a Class ABC  
extinguisher and you know  
how to operate it.  
Do not use abrasive or  
caustic cleaners or deter-  
gents on this appliance as  
these may cause permanent  
damage. Do not use aerosol  
cleaners as these may be  
flammable or cause corro-  
sion of metal parts.  
The fire is small and  
contained in the area where  
it started.  
Smother flames with  
a close-fitting lid, baking  
sheet or other metal tray,  
then turn off the gas  
burner. Be careful to  
prevent burns. If the  
flames do not go out  
immediately, evacuate  
and call the fire depart-  
ment.  
exposure to these  
The fire department is  
being called.  
substances, always  
operate this unit accord-  
ing to the instruction  
contained in this booklet  
and provide good venti-  
lation.  
You can fight the fire with  
your back to an exit.  
Do not clean the door  
gasket, because rubbing, or  
moving the door gasket may  
eliminate the required tight  
door seal.  
Do not use water on  
Do not touch heating  
elements or interior  
surfaces of oven.  
grease fires.  
Never pick up a  
flaming pan – you may  
be burned.  
7
 
W O L F D U A L F U E L R A N G E F E A T U R E S  
STANDARD FEATURES  
VENTILATION  
OPTIONS  
Natural or LP gas rangetop  
with dual convection electric  
oven(s)  
Eight cooking modes  
Oven door windows and dual  
halogen lighting  
Overhead wall ventilation  
hood  
Proof mode for 18-inch oven  
on 48-inch Dual Fuel Range  
Blue porcelain oven interior  
Overhead island ventilation  
hood for island installations  
Small 18-inch oven on  
48-inch Dual Fuel Range is  
single convection  
Proof feature for 30-inch and  
36-inch ovens  
Adjustable stainless steel legs  
in front and adjustable rear  
casters  
Wall Hoods – 30 to 66-inch  
widths in classic stainless  
steel finish with welded  
Dehydration feature  
(with accessory kit #804683)  
Classic stainless steel exterior  
finish  
High altitude conversion kit  
available (contact your Wolf  
dealer)  
seams and halogen lighting.  
Self-cleaning oven(s)  
Spring/damper door system  
Temperature probe  
Platinum bezel surrounds all  
knobs, chrome, brass and  
copper optional  
Island Hoods – 36 to 66-inch  
widths in classic stainless  
steel finish with welded  
Two and five year residential  
warranty  
seams and halogen lighting.  
Dual-stacked sealed 15,000  
Btu/hr burners with auto-  
matic re-ignition at all  
settings  
CSA certified for US and  
Canada  
All hoods have removable  
dishwasher safe stainless steel  
filters.  
Full extension bottom rack  
(excludes 18-inch oven)  
Hidden bake element  
Melt feature on one 9200  
Btu/hr burner  
Contact your Wolf dealer.  
Continuous cast iron porce-  
lain top grates  
Pivoting touch control panel  
Coaxial temperature display-  
ing oven selector knob  
8
 
W O L F D U A L F U E L R A N G E F E A T U R E S  
Melt feature on left  
rear burner  
Griddle grease  
collection tray  
Pivoting hidden  
control panel  
Dual-stacked sealed  
burners with automatic  
re-ignition at all settings  
Continuous cast iron  
porcelain top grates  
Platinum bezels  
surround all knobs  
Rating plate location  
(under control panel)  
Coaxial oven selector  
knob  
Classic stainless steel  
exterior finish  
Oven door windows and  
dual halogen lighting  
Spring/damper door  
system  
Spring/damper door  
system  
Adjustable stainless steel  
legs in front and  
adjustable rear casters  
Blue porcelain oven  
interiors  
Self-cleaning oven(s)  
Wolf 48-inch Dual Fuel Range  
shown: Model DF484CG  
9
 
W O L F T O P S U R F A C E O P E R A T I O N  
SURFACE BURNERS  
BEFORE USING FOR  
THE FIRST TIME  
DUAL-STACKED  
BURNER ASSEMBLY  
A spark electrode ignites each  
surface burner. This control  
eliminates the need for contin-  
uous open flame pilots. For  
added safety and convenience,  
each burner is designed with an  
electronic re-ignition system.  
This feature enables any burner  
to automatically re-light in the  
event it is accidentally extin-  
guished.  
Clean your range thoroughly  
with hot water and a mild  
detergent. Rinse and dry with a  
soft cloth. This removes any  
residual oil and grease left on  
the surface from the manufac-  
turing process.  
The unique dual-stacked burner  
design combines all the burner  
parts in one assembly piece.  
The Simmer gives you ultimate  
control for preparing your  
food.  
Large burners provide a Btu/hr  
rating of 15,000 on HIGH.  
Small burners provide a Btu/hr  
rating of 9200 on HIGH. All  
burners have simmer settings.  
After cleaning or removing  
burner parts for any reason, it  
is extremely important that you  
reassemble burners correctly.  
Refer to Top Surface Care on  
page 14.  
The burner cap has a special  
orientation and should be  
seated flatly. Match notches on  
the burner cap to align with the  
tabs on bottom of burner.  
A distinguishing feature of  
Wolf's low Btu/hr control is its  
constant, low heat output  
without continuous ignitions.  
Flame diameter remains full  
size; only the heat output is  
lowered.  
Check that the burner caps  
are positioned correctly.  
In case of a power outage, the  
surface burners can be re-lit  
manually, see page 12.  
Griddles and French Tops  
need to go through a "burn in"  
to clean oils from the bottom  
of these assemblies. See pages  
18-21 for cleaning directions.  
This patented dual-stacked  
burner configuration makes it  
possible to enjoy cooking at full  
flame as well as maintaining  
control while simmering at the  
lowest flame setting.  
BURNER CAP  
CAUTION  
ALIGNMENT  
TABS  
IGNITER  
Failure to position the  
burner parts correctly could  
cause flames or gas to  
escape and burn between  
parts, resulting in poor  
combustion or damage to  
your range.  
SEALED BURNER  
Dual-stacked sealed burner assembly  
10  
 
W O L F T O P S U R F A C E O P E R A T I O N  
CONTROL KNOBS  
GRATE PLACEMENT  
FLAME HEIGHT  
AND APPEARANCE  
The control knobs are posi-  
tioned to correspond to the  
burners they regulate. The  
knobs on the far left regulate  
the burners on the left side.  
Conversely, the knobs on the  
far right regulate the burners  
on the right side.  
To light a burner, push in and  
turn the corresponding control  
knob counter clockwise to  
HIGH setting. You will hear a  
"clicking" and see the burner  
ignite. Once the burner is lit,  
continue turning the knob  
counter clockwise to any one of  
the settings – HIGH through  
LOW.  
The low profile, cast iron  
Select a flame that is just high  
enough to maintain the desired  
cooking speed and sized to fit  
the base diameter of the pan.  
Never extend the flame beyond  
the base of the pan. Smaller  
diameter pans should be used  
on the left rear burner.  
grates are designed for a close  
fit. This enables you to move  
pans easily from one burner to  
another without having to lift  
the pan or have it tip over  
between the grates. Each grate  
sets securely on dimples on  
each corner of the burner pan.  
The precision fit of the control  
knobs requires the use of a  
nyliner insertion between the  
knob and bezel. When remov-  
ing knobs for cleaning, place  
the bearing back inside the  
bezel for easy installation of the  
knobs after cleaning.  
The flame on natural gas  
should be blue with a deeper  
blue core. There should be  
minimal trace of a yellow flame.  
A yellow flame indicates an  
improper mixture of air/gas or  
impurities in the gas supply to  
the range. If this consistently  
occurs, call a Wolf Factory  
Authorized Service Center  
Technician to adjust the  
Continuous grates are inter-  
changeable (excluding the  
charbroiler grate with burner  
grate).  
To select a SIMMER setting,  
turn the burner knob to the  
LOW setting; you will feel a  
stop-detent in the knob rota-  
tion. Push in on the knob,  
continuing to turn it counter  
clockwise. This moves the  
flame to the second tier. Now,  
select any variation within the  
SIMMER flame settings –  
HIGH through LOW.  
Position the porcelain coated,  
cast iron grates over two  
burners. Rubber pads located  
under the grate support legs  
will match up with the dimples  
on the burner pans.  
NYLINER INSERTION  
mixture. With LP gas, some  
yellow tipping to the flame is  
acceptable and may not require  
an adjustment.  
The drip pan holds as much as  
2-1/2 cups of a liquid spillover  
per two-burner pan.  
Each knob is designed to be a  
"push-to-turn knob". Although  
this is a child-safe design,  
children should never be left  
unattended in the kitchen when  
the range is in use.  
A "popping" sound may be  
noticed with LP gas when the  
surface burner is turned off.  
This is normal.  
Nyliner insertion  
11  
 
W O L F T O P S U R F A C E O P E R A T I O N  
POWER OUTAGE  
COOKWARE  
SELECTION  
In case of a power outage, the  
surface burners can be re-lit  
manually. Turn the control  
knob to "HIGH", and then  
place a flame near the igniter to  
light. Use a minimum six inch  
length igniter for manual light-  
ing of surface burners.  
For best results, we recommend  
medium to heavy weight pans  
that have a flat base, metal  
When using pans made of  
cast iron, enameled steel, glass  
ceramic or coated with a non-  
stick finish, select lower flame  
settings. High heat applied to  
such materials will cause "hot  
spots", scorching and burning.  
Use the front burners for  
larger pans. The pans are easier  
to handle, especially when hot.  
handle and a good fitting cover.  
Use a wok with a flat bottom,  
if not using the grate accessory.  
Look for pans that are made  
of materials with good heat  
conductivity, such as aluminum  
and copper. These metals are  
sometimes found "sandwiched"  
between the inner and outer  
layers of the pan construction.  
If present, whether visible from  
the outside or not, they aid in  
evenly conducting heat.  
WARNING  
Cover pans while cooking;  
covers improve cooking effi-  
ciency. Water boils faster, uses  
less fuel to come to boiling and  
keeps the kitchen cooler.  
Never leave pans on a high  
setting unattended for long  
periods of time. Be particu-  
larly cautious when  
cooking food in fat/grease.  
It can become hot enough  
to ignite.  
CAUTION  
As a safety measure, it is  
important to light each  
burner individually. Do  
not try to manually  
re-light the French Top,  
charbroiler or griddle.  
Select high-sided (deep) pans,  
rather than ones with very wide  
bases and low sides. High sides  
will minimize liquids boiling  
out of the pan.  
Griddles or open roasters  
that span two burners are suit-  
able, providing they are not  
warped.  
Pans with oversize bases that  
extend beyond the range frame  
should not be used. On HIGH  
settings, heat may be trapped  
beneath the pan causing perma-  
nent damage to the surface  
finish.  
When a large pan is centered  
over a burner, the diameter  
should not exceed ten inches.  
12  
 
W O L F T O P S U R F A C E O P E R A T I O N  
TEMPERATURE SETTING GUIDE  
HELPFUL HINTS  
ACCESSORIES  
Wait until surfaces are cool  
before cleaning.  
Extra Range-Top Surface  
Burner Accessories  
LOW Simmer  
(9200 Btu/hr)  
Melting, holding chocolate  
Melting butter  
Heating, holding delicate sauces  
Warming foods  
Best results occur by wiping  
up spills and spatters as they  
occur and immediately after the  
cooktop has cooled. If splatters  
are allowed to bake on, they  
may permanently damage or  
stain the finish.  
Stainless steel backsplash  
risers (choice of 5", 10" or 20"  
high with high shelf)  
HIGH Simmer  
Melting large quantities  
Simmering sauces  
Steaming rice  
NOTE: Use of a 10-inch riser  
is required for Dual Fuel Ranges  
with a charbroiler when installed  
against a combustible surface.  
A 5-inch riser is required for  
Dual Fuel Ranges equipped with  
anything other than a char-  
broiler, when installed against a  
combustible surface. For island  
installations meeting the  
LOW to MEDIUM Heat  
Frying eggs  
Heating milk, cream sauces, gravies,  
puddings and cream soups  
Pan-frying  
Simmering large quantities  
Boiling vegetables in water  
If in doubt about using one  
of your cleaners, check the  
label. To check if it is safe to  
use on your cooktop, try a  
small amount on an inconspicu-  
ous area using very light  
pressure.  
MEDIUM to HIGH Heat  
Sautéing  
Browning  
Braising  
Fast boiling large quantities  
Quick frying  
minimum clearances to walls,  
use the island trim shipped with  
the Dual Fuel Range.  
Use caution when spraying  
cleaners. Some contain caustic  
ingredients that can damage  
adjacent parts and finishes.  
Protect the adjacent parts by  
masking them off so that the  
over-spray is contained to the  
finish being cleaned.  
Wok grate  
HIGH Heat  
Boiling water  
Deep fat frying – only to heat oil  
Heating broth soups, stocks  
High Altitude Conversion  
Package  
Bezel accent colors in chrome,  
copper and brass (all bezels  
come with black text).  
Do not spray cleaners on  
electrical controls, igniters,  
wires or knob valve stems.  
Optional set-on Griddle  
Accessory  
Contact your Wolf dealer.  
13  
 
W O L F T O P S U R F A C E C A R E  
TOP SURFACE CLEANING CHART  
Part Identification  
Material  
Care Recommendation  
Burner Pan  
Exterior Finish – Porcelain Steel  
Resistant to most stains, but not totally impervious to damage. Salt and some cooking  
liquids may pit and stain the surface. Always remove these spills immediately.  
! Do not use abrasive cleaners;  
(i.e. Scotch-Briteor Soft Scrub)  
they will permanently scratch the  
surface.  
General care: Use a clean cloth or sponge; wipe with warm water and a mild dish  
detergent. Rinse and dry immediately.  
Spray degreasers: Removes fingerprints and greasy spatters. Spray on a cloth and  
wipe surface. Buff dry immediately to avoid streaking.  
Protective polish: Apply to surface to maintain luster and protect from food stains.  
Hard water stains: Use white vinegar and water.  
General care: Cool first. Remove grate. Wash caps in warm water and liquid deter-  
gent or mild abrasive cleaners. Foods high in acid or sugar content, such as milk,  
tomatoes, sauerkraut, fruit juices, pie filling, may pit or craze the surface. Remove as  
soon as possible; do not cook the spill on again.  
Burner Cap  
Porcelain Enamel (matte finish)  
Remove from the range and place on a flat surface near the sink.  
Burner Grates  
Porcelain-Coated Cast Iron  
Non-abrasive cleaners: Hot water and liquid detergent, paste of baking soda and  
water, plastic pad or sponge.  
Mild abrasive and abrasive cleaners: Use sparingly.  
Control Knobs  
Oven Selector Knob  
Bezels  
Print Coated Die Cast Zinc  
To remove the knobs, pull the knobs forward off the valve stem (see page 11 on nylon  
bearing).  
General care: Wipe each knob with damp cloth and mild soap and water; rinse and  
dry. Never soak in water or use abrasive cleaners; they will scratch the finish and may  
remove the markings. Do not place in dishwasher.  
NOTE: Please hand wash all decorative components of your Dual Fuel Range. This  
includes the knobs, bezels, grates and burner caps. A dishwasher should not be used  
to clean any of these components.  
Spark Igniters  
Ceramic  
Keep dry; never spray water or cleaner directly on the igniter. When cleaning around  
the surface burner, be careful that the cloth does not catch on the igniter and damage.  
14 NOTE: The reference to brand names is not an endorsement but intended as an example of a cleaning product.  
 
W O L F C H A R B R O I L E R F E A T U R E  
CHARBROILER  
CHARBROILER  
OPERATION  
CHARBROILING TIPS  
This optional feature is  
Turn on the ventilation hood  
10 minutes prior to using the  
charbroiler.  
Always select lean meat or  
trim fat before grilling.  
Excessive flames may occur  
when grilling meat and poultry  
with excessive fat.  
CAUTION  
designed with an infrared  
burner to give the highest  
quality and most efficient  
method of gas grilling. This  
burner becomes an orange-red  
color at the surface of the  
ceramic tile and when it glows,  
it transfers an intense heat to  
the food. This chars the outside  
of the food, leaving the inside  
tender and juicy.  
The stainless steel cover  
must be removed prior to  
operation of the char-  
broiler.  
The timings in the grilling  
chart are approximate. Actual  
timings depend on the quantity,  
thickness and starting tempera-  
ture of the food.  
Apply basting sauce halfway  
through cooking time.  
Turn the knob counter clock-  
wise until you hear a clicking  
noise. This is the electronic  
igniter. Then continue turning  
counter clockwise to "HIGH".  
Use a minute timer as a  
reminder to turn the food over  
halfway through cooking time.  
To minimize flare-ups when  
grilling chicken breasts and  
thighs, remove the skin. Brush  
pieces with peanut oil to reduce  
sticking on the grate.  
The infrared burner is designed  
to operate at 100% full heat  
output at 16,000 Btu/hr.  
WARNING  
Preheat grill for about ten  
minutes before adding the food.  
The ceramic tiles will have an  
orange-red glow.  
To prevent flare-ups, never  
leave the charbroiler  
during use.  
If the knob is not set fully at  
"HIGH", the burner may turn  
blue and the automatic igniter  
will begin sparking. Turn the  
knob back to "HIGH".  
The 22-inch charbroiler, has  
two separate burners with sepa-  
rate control knobs, which act  
independently of each other.  
If flare-ups occur, use long  
tongs and quickly move the  
food to another place on the  
grate.  
CAUTION  
Do not use cookware on the  
charbroiler grate.  
15  
 
W O L F C H A R B R O I L E R F E A T U R E  
CHARBROILER CARE  
AND CLEANING  
Charbroiler Grate (porcelain-  
coated cast iron): When cool,  
lift off and set in the sink. Pour  
very hot water over the cooked  
on residue. Cover with wet  
dishtowels and pour more hot  
water over it. Allow the hot,  
moist conditions to help loosen  
the residue. Remove remaining  
soil with a soap-filled scouring  
pad. Rinse and dry.  
Igniter (ceramic): Avoid  
contact with the igniter; it is  
fragile and can chip or break.  
CLEANING  
INSTRUCTIONS  
2) Remove the front angled  
deflector plate.  
3) Remove the charbroiler  
decorative frame.  
CAUTION  
CAUTION  
Allow the charbroiler  
surface to cool sufficiently  
before cleaning surfaces.  
4) After cleaning, put charbroiler  
decorative frame back in place.  
Be careful when assem-  
bling the components.  
Avoid any contact with the  
igniter; it is fragile and  
can chip or break.  
5) Line up the two small tabs  
on the bottom of the front  
angled deflector plate with the  
notches in the decorative frame.  
The two tabs should fit securely  
in the notches, and the front  
angled deflector plate should  
rest along the front of the  
decorative frame.  
NOTE: To keep the charbroiler  
looking its best, it is recom-  
mended to clean after every use.  
Do not use any commercial  
cleaners on any part of the  
charbroiler assembly.  
Charbroiler Frame and  
Front Angled Deflector Plate  
(stainless steel): Remove from  
the range. Soak in hot water  
and dish detergent. Wash thor-  
oughly, scrubbing with scouring  
pad, if needed.  
1) Remove the charbroiler  
grate.  
6) Reinstall charbroiler grate.  
CHARBROILER  
FRAME  
CHARBROILER  
GRATE  
IGNITER  
FRONT  
ANGLED  
DEFLECTOR  
PLATE  
TAB  
16  
Charbroiler grate  
Charbroiler interior components  
 
W O L F C H A R B R O I L E R F E A T U R E  
CHARBROILER GRILLING TIMES  
Refer to the "Wolf Cooking Guide Charts" on pages 45-49  
Food / Description  
Grilling Time  
Beef:  
Ground beef patties, 1/4 lb., 1/2" thick  
9-10 minutes (medium well)  
Steaks, 1/2"-3/4" thick  
11-13 minutes (rare)  
14-16 minutes (medium)  
17-18 minutes (well done)  
Chicken:  
Breasts, boneless & skinless, 1/2" thick  
12-13 minutes  
30-35 minutes  
25-30 minutes  
Breasts, bone in  
Thighs, skinless  
Ham:  
Ham slice, 1/2" thick  
4 minutes  
Seafood:  
Shrimp, (16-20/lb.)  
10-12 minutes  
Fresh Vegetables:  
Bell peppers, whole  
20 minutes  
20-25 minutes  
30-35 minutes  
6 minutes  
Corn on the cob, husked  
Corn on the cob, in the husk  
Mushrooms  
17  
 
W O L F G R I D D L E F E A T U R E  
GRIDDLE  
BEFORE USING FOR  
THE FIRST TIME  
GRIDDLE OPERATION  
The cast iron griddle plate  
operates at 18,000 Btu/hr. It is  
thermostatically controlled  
which means once the set  
temperature is reached, the  
heat cycles to hold that setting.  
Prior to use it is necessary to  
"season" the griddle so foods  
do not stick and the surface is  
protected from moisture.  
This process will change the  
appearance.  
Push and turn the knob to  
350˚F (175˚C). Heat until you  
see the first signs of smoke.  
Turn off the heat. When  
griddle is only slightly warm,  
wipe off any excess oil. Let the  
griddle cool completely.  
To heat the griddle, push in  
the knob and turn counter  
clockwise to desired tempera-  
ture. It is normal to hear a  
clicking sound. This is the  
electronic ignition lighting the  
burner. When the burner is lit,  
the thermostat will control the  
temperature.  
CAUTION  
The stainless steel cover  
must be removed prior to  
operation of the griddle.  
Clean surface with hot water  
and a mild detergent. Rinse and  
dry.  
Repeat with another  
teaspoon of oil. The brown  
appearance will darken with  
use.  
Preheat for approximately  
10 to 15 minutes. When the  
griddle is preheated, the griddle  
indicator light will go out. The  
light will cycle on and off as the  
thermostat needs more heat to  
maintain the set temperature.  
This will allow heat to be  
Turn on ventilation hood.  
The griddle needs a "burn  
in" period. Turn on griddle at  
350˚F (175˚C) for 30 minutes to  
clean oils from the bottom of  
the griddle.  
To season, pour 1 teaspoon of  
oil per 11-inch griddle in the  
center; spread evenly with a  
paper towel, avoiding the  
corners. Be careful not to apply  
too much oil. Excess oil will  
leave a gummy residue and have  
to be removed.  
evenly distributed and reach the  
set temperature.  
For the 22-inch griddle,  
there are two separate burners  
with separate control knobs,  
which act independently of  
each other.  
To turn off the griddle, turn  
the knob clockwise to the  
"OFF" position.  
Use peanut oil, and not corn  
or olive oil to season.  
18  
 
W O L F G R I D D L E F E A T U R E  
GRIDDLE CARE  
GRIDDLE COOKING CHART  
Use a metal spatula and  
scrape grease into the grease  
collection tray.  
Re-apply a small amount of  
oil to the griddle after each  
cleaning.  
Refer to the "Wolf Cooking Guide Charts" on pages 45-49  
Suggested Temperature  
Food  
When the surface has cooled,  
wipe it with a paper towel to  
remove excess grease or oil.  
Occasionally remove the  
seasoning, clean thoroughly  
and re-apply. To remove it, add  
white vinegar and water, or  
club soda to a slightly warm  
surface. Scrub with a fine wire  
brush or a fine-grit griddle  
brick. Repeat application if  
necessary. Be certain to apply a  
light coat of oil after cleaning  
for seasoning.  
200˚F (95˚C)  
Hold cooked food at a  
serving temperature  
250˚F (120˚C)  
350˚F (175˚C)  
Eggs  
Scrape griddle clean. Pour  
1/2 cup warm water onto  
griddle. Pour 1 teaspoon FDA  
approved commercial griddle  
cleaner (available at restaurant  
supply outlet) and scrape  
French toast, pancakes  
sandwiches, bacon, sausage,  
pork chops, and flattened  
boneless chicken breasts  
griddle grease into grease  
400˚F (205˚C)  
Vegetables, sliced or grated  
collection tray. Empty grease  
collection tray. Rinse griddle  
with 1/2 cup warm water. Dry  
the griddle with paper towels.  
CAUTION  
Be particularly cautious  
when cooking food high in  
fat. It can become hot  
enough to ignite.  
Clean grease collection tray  
after each use. Do not allow  
grease to accumulate in the  
tray and become a fire hazard.  
To remove grease collection  
tray, gently pull the tray  
towards yourself to lift it out.  
Clean grease collection tray  
with soapy water and a clean  
cloth, or is dishwasher safe.  
Replace the grease collection  
tray.  
19  
 
W O L F F R E N C H T O P F E A T U R E  
FRENCH TOP  
BEFORE USING FOR  
THE FIRST TIME  
FRENCH TOP  
OPERATION  
The 15,000 Btu/hr French Top  
is an optional feature that  
The cooking surface is made  
of polished cast iron that is an  
excellent heat conductor. The  
several rings allow for the solid  
surface to expand with the heat  
while remaining flat. The set of  
rings also provide thermal  
breaks in the cast iron that  
distributes the heat in a graduat-  
ing intensity, hottest in the  
center and coolest around the  
edges.  
To use the French Top, push  
and turn the knob counter  
clockwise until you hear the  
clicking sound of the igniter  
lighting the burner. When you  
hear the burner ignite, turn the  
knob clockwise to the "HIGH"  
setting. Preheat for 25 to 30  
minutes before cooking on it.  
This allows the solid cast iron  
plate to heat thoroughly.  
provides a 22-inch cooking  
surface with the hottest temper-  
ature under the center plate and  
the lowest temperature near the  
edges. This design makes it  
possible to use several pans at  
once for a variety of cooking  
tasks. For example, fry chicken  
towards the center, while  
Turn on ventilation hood.  
The French Top needs to go  
through a "burn in" period.  
Turn on the French Top for 30  
minutes to clean oils from the  
bottom side of the surface.  
simmering a sauce in one  
To raise or lower the cooking  
heat, slide the pan either  
corner and keeping vegetables  
warm in a different corner.  
Place the pan or pans towards  
the edge according to their  
contents and quantity.  
toward or away from the center  
plate. This gives you total  
control over the most delicate  
sauces. It is not necessary to  
adjust the flame height.  
Clean surface with detergent  
and warm water. Rinse and dry.  
Maintain it as you would a cast  
iron skillet; keep it free from  
moisture. Spray a light mist of  
vegetable oil on a towel or  
cloth. Wipe the surface with  
this light coating of oil.  
It is normal for the cast iron  
to darken with use to a bluish/  
black color.  
French Top center plate  
20  
W O L F F R E N C H T O P F E A T U R E  
FRENCH TOP  
FRENCH TOP CARE  
COOKING TIPS  
Always cook in pans. Do  
not cook food directly on the  
surface.  
It is best to maintain a  
"seasoned" surface to protect  
the cast iron from moisture.  
When this "seasoning" tech-  
nique is applied correctly, food  
spatters will not stain and the  
surface will be protected from  
moisture. Its appearance  
darkens with use, a sign that  
the French Top has been fully  
tempered and is properly  
seasoned. Regular maintenance  
will be easier.  
The burner is located below  
the center plate. The plate  
remains in place during  
cooking but it can be lifted off  
to check or service the burner.  
Use the center plate hook  
provided with your range as  
shown in the illustration below.  
Never remove the center  
plate when cooking.  
Clean entire surface after  
each use while it is slightly  
warm.  
When bringing large  
amounts of water to a boil, it is  
fastest to do it on one of the  
regular burners.  
Wipe the surface with a mild  
detergent (i.e. Dawn®) and  
water. Rinse and dry.  
CENTER PLATE HOOK  
CENTER PLATE  
Periodically, it may be neces-  
sary to strip the oil and stains  
from the plate. Apply a small  
amount of white vinegar and  
water to the surface while it is  
slightly warm. Repeat until  
excess oil has been removed.  
Spray a light coating of  
vegetable oil on a towel or  
cloth. While surface is still  
slightly warm, apply oil evenly  
until it is absorbed into the cast  
iron. Use oil sparingly; too  
much oil will smoke excessively  
when heated and leave a  
gummy coating that will have  
to be removed. Avoid using  
olive or corn oil. They leave a  
gummy residue.  
CAUTION  
Never leave pans on a high  
setting unattended or for  
long periods of time. Be  
particularly cautious when  
cooking food high in fat. It  
can become hot enough to  
ignite.  
CAUTION  
Use caution before  
touching; be sure that the  
surface has cooled to a safe  
temperature to avoid steam  
burns.  
French Top center plate removal  
Repeat this process after each  
use until a sheen develops.  
21  
 
W O L F O V E N O P E R A T I O N  
WOLF OVEN  
FEATURES  
COOKING MODES  
AND FEATURES  
GENERAL TIPS  
Eight cooking modes, each  
dedicated to give the best  
results for a specific kind of  
cooking. This is the ultimate  
fine-tuning in oven perform-  
ance for your individual  
A patented spring/damper  
door hinge system assures  
smooth opening and closing of  
the heavy door.  
Bake Mode  
A beeping sound will be  
heard as each mode is dialed on  
the oven selector knob. This is  
normal to alert the user that  
the oven is preparing to heat.  
Bake Stone Mode (30-inch  
and 36-inch cavities only).  
This mode requires Bake  
Stone accessory (see page 25).  
Bottom rack can be fully  
extended onto the oven door  
guides, making it safer and  
more comfortable to reach food  
in a hot oven.  
• Most oven modes have a  
temperature setting span of  
170˚F (75˚C) to 550˚F (290˚C)  
that are adjustable by 1˚ incre-  
ments. The exception is Broil,  
Convection Broil, Proof feature  
and Convection when using the  
Dehydration feature.  
cooking preferences.  
Broil Mode  
Display window so that the  
time and timed features of the  
oven can be seen.  
Convection Mode  
Convection Bake Mode  
Convection Broil Mode  
Convection Roast Mode  
Proof Mode (18-inch oven)  
Dehydration  
Proofing  
Large graphics on the knob  
and control panel make it easy  
to see and read.  
Smaller sized cookware is  
needed in the 18-inch oven.  
Large cooking cavity  
increases usable oven capacity  
for extra large baking pans and  
over-size turkeys.  
Proof Feature (30-inch and  
36-inch ovens)  
Roast Mode  
Bake element located beneath  
the oven floor makes it easy to  
access any spillover.  
Dehydration Feature –  
This feature requires optional  
accessory (see page 34).  
The unique coaxial oven  
selector knobs make it easy to  
set oven temperatures in  
different modes.  
Delayed Start Feature  
Probe Feature  
Sabbath Feature  
Self-Clean Feature  
22  
 
W O L F O V E N O P E R A T I O N  
TIME OF DAY  
CLOCK  
OVEN TIMER  
FAHRENHEIT TO  
CELSIUS  
Immediately after the oven is  
installed, set the 12-hour clock  
to the current time of day. It  
must be reset after a power  
failure. The clock is visible on  
the panel during all modes,  
except when timer feature is  
used or when the hidden  
CHANGING CLOCK TO  
24 HOURS  
The oven has a Timer that  
operates independently from  
the oven controls. Once a time  
is set in hours and minutes, the  
countdown is seen in display  
window. Only the last minute  
counts down in seconds.  
The oven can be changed from  
Fahrenheit temperature to  
Celsius or vice versa.  
1) Touch and hold CLOCK  
on hidden control panel for 5  
seconds.  
SETTING CONTROLS  
2) Touch CLOCK to change  
from 24 hour to 12 hour or vice  
versa.  
1) Touch and hold CLOCK  
on hidden control panel for 5  
seconds.  
An audio signal acts as a  
reminder when the amount of  
time runs out. To stop the  
signal, touch CLEAR.  
control panel is closed.  
3) Touch ENTER or after 2  
seconds the clock will set by  
default.  
2) Touch COOK TIME.  
3) Touch ENTER.  
SETTING CONTROLS  
1) Touch CLOCK on the  
hidden control panel.  
Maximum time that can be  
set is 9 hours and 59 minutes.  
2) Touch up or down arrows  
to increase or decrease the  
time. Stop when the correct  
time of day shows in the  
control panel. Time will change  
from pm to am by passing the  
12:00 mark.  
SETTING CONTROLS  
1) Touch TIMER on the  
hidden control panel.  
2) Touch up or down arrows  
to increase or decrease the  
desired amount of cooking time  
in hours and minutes.  
3) Touch CLOCK or  
ENTER to set the clock. Two  
beeps will be heard.  
3) Touch ENTER or TIMER  
to start timer. Two beeps will  
be heard. Oven will chime and  
time will continually flash when  
timing is complete.  
4) When timing is complete,  
23  
touch CLEAR to stop signal.  
 
W O L F O V E N O P E R A T I O N  
BAKE MODE  
How Bake mode works: Both  
the hidden bake element and  
broil element are used to heat  
the air and cycle on and off to  
maintain temperature. This  
mode is best for single rack  
cooking, primarily bakery  
foods.  
A 14" x 16" baking sheet is an  
SETTING CONTROLS  
for Bake Mode  
4) If the temperature probe  
is used, follow Probe Feature  
directions on page 38.  
optimum size for the 30- and  
36-inch ovens. Optimum size  
for the 18-inch oven is 9" x 13".  
Allow at least 1 inch between  
edge of pan and walls of oven.  
1) Turn oven selector knob  
bezel counter clockwise to  
BAKE.  
5) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished. If the timer is not  
cleared, it will continue to  
chime every 30 seconds.  
2) Oven temperature is preset  
at 350˚F (175˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Oven can be operated to any  
1˚F increment.  
Size, shape and finish of cook-  
ware affects the baking time.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
Food on insulated cookware  
cooks more slowly.  
Use timings as a guide for  
other similar foods.  
6) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
Food cooked in dark metal  
pans may cook faster than food  
cooked in shiny pans.  
Always preheat for Bake  
mode.  
To change the temperature  
from 350˚F (175˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
7) Turn oven selector knob  
to OFF to end this mode.  
Dark, non-stick pan coatings  
brown more than light, non-  
stick coatings.  
Temperature probe may be  
used in this mode.  
Use interior oven light and  
over-size window to check  
browning. Limit frequent door  
openings to prevent losing heat  
and lengthening cooking time.  
OVEN SELECTOR KNOB  
BEZEL  
temperature setting.  
WOLF TIPS FOR SUCCESS  
The temperature display alter-  
nates between set and actual  
oven temperatures. Tempera-  
tures below 150˚F (65˚C) are  
displayed by the word "Lo".  
Your standard recipes should  
always perform in this mode.  
Do not cook with a pan on  
oven floor or use aluminum foil  
to line the floor.  
Use only one rack.  
3) Add food when the chime  
signals oven has reached  
preheat temperature.  
Oven selector knob and bezel  
24  
 
W O L F O V E N O P E R A T I O N  
BAKE STONE MODE  
ACCESSORY  
OVEN PREPARATION  
BAKE STONE CARE  
WOLF TIPS FOR SUCCESS  
#802693 BSTONE 30  
#802681 BSTONE 36  
For 30-inch and 36-inch  
ovens only (available through  
your Wolf dealer)  
Remove excessive food using  
a scraper. Brush off any crumbs.  
Allow approximately 25  
minutes for this function to  
reach the set oven temperature.  
CAUTION  
Never put water or any  
substance on the oven floor.  
This could scratch or  
Allow stone to cool  
completely before wiping with  
a wet cloth. Wet cloths on a hot  
surface can cause steam burns.  
Only use one bake stone rack  
per oven.  
damage the oven porcelain.  
How Bake Stone mode works:  
A specially designed rack and  
heating element are used for  
this mode to assure the food  
quality expected from this  
specific form of cooking. To  
produce a hot oven environ-  
ment necessary for baking on a  
ceramic stone, a heating  
Use only the Wolf bake stone  
in the Bake Stone mode.  
Do not soak or immerse the  
Bake Stone in water.  
Always preheat oven for  
approximately 25 minutes when  
using the Bake Stone mode.  
Food is usually cooked  
directly on the stone. To  
prevent sticking, apply plenty  
of cornmeal or flour to the  
bottom of the food.  
Do not use soap or detergent.  
The ceramic stone could absorb  
the taste and transmit those  
flavors onto the food.  
Temperature probe may be  
used in this mode.  
Remove all racks from oven.  
Remove the element plug.  
element is added under the  
stone to enhance the heat from  
both convection fans.  
Stubborn stains may occur on  
the bake stone. These will not  
impair the flavor of the food  
being baked.  
Bake stone element, rack and  
ceramic stone should be  
removed after baking and not  
left in during any of the other  
cooking modes. The oven will  
not function as originally  
designed in any other mode,  
while the bake stone element is  
installed.  
Insert the bake stone element  
into receptacle at the back of  
oven.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
For more thorough cleaning,  
turn bake stone over when  
using it. The underneath side  
will clean itself when the bake  
stone is used next.  
Use timings as a guide for  
other similar foods.  
Slide the bake stone rack  
onto rack guide position 1.  
Place the bake stone on rack  
with the lip hanging over front  
edge of rack.  
Use care in handling the bake  
stone. It will chip or break if  
dropped.  
25  
 
W O L F O V E N O P E R A T I O N  
SETTING CONTROLS  
for Bake Stone Mode  
4) If temperature probe is  
used, follow Probe Feature  
directions on page 38.  
SAFETY PRACTICES  
for Bake Stone Mode  
CAUTION  
Avoid cooking foods with  
a high fat content on the  
bake stone. The porous  
ceramic material will  
absorb the grease and  
discolor the stone. Flare-  
ups can occur.  
1) Turn oven selector knob  
bezel counter clockwise to  
STONE.  
Allow stone to cool before  
removing from oven. Do not  
remove while it is still hot.  
5) If timer is set, oven will  
chime when one minute is left  
on timer.  
2) Oven temperature is preset  
at 400˚F (205˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Do not touch the bake stone  
element while it is hot. Let it  
cool completely before remov-  
ing.  
6) Remove food.  
7) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Use care in handling the bake  
stone. It will chip or break if it  
is dropped.  
To change the temperature  
from 400 ˚F (205˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
8) When oven and bake stone  
have cooled, remove bake  
stone, element and special  
rack.  
temperature setting.  
The temperature display alter-  
nates between set temperature  
and actual oven temperature.  
3) Add food when the chime  
signals oven has reached  
preheat temperature.  
26  
 
W O L F O V E N O P E R A T I O N  
BROIL MODE  
How Broil mode works: The  
top element is used to conduct  
an intense, radiant heat which  
browns one side of the food at a  
time.  
WOLF TIPS FOR SUCCESS  
Start cooking poultry skin side  
down.  
3) Oven temperature is preset  
at "br1" for 550˚F (290˚C) – Hi  
Broil. Touch ENTER or after  
2 seconds the oven will turn on  
by default.  
Broil with oven door closed.  
Begin with cold food directly  
from refrigerator.  
Do not preheat for Broil mode.  
Place oven rack at proper level  
before placing food in the oven.  
The 18-inch oven broiler pan  
fits best with short sides touching  
each side on rack position 6.  
Usually broiled foods 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-inch thick.  
To change the setting, immedi-  
ately turn the oven selector  
knob to the left to decrease the  
oven setting to "br2" 450˚F  
(230˚C) – Med Broil or "br3"  
350˚F (175˚C) – Low Broil.  
Preferred for meat, fish and  
poultry pieces equal or less than  
1-inch thick.  
CAUTION  
Never use heatproof glass  
(Pyrex®) or pottery. They  
can shatter.  
Always use the two-piece broil  
pan packaged with your oven.  
4) If timer is set, oven will  
chime when one minute is left  
on timer.  
Always use slotted top grid of  
broiler pan. It allows fat to drip  
away from food and from intense  
radiant heat. This reduces spat-  
tering, smoking and risk of fire.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
5) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
Use timings as a guide for  
other similar foods.  
SETTING CONTROLS  
for Broil Mode  
Do not use the temperature  
probe with this mode.  
6) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Turn food after one half of  
cooking time.  
1) Place food in oven at correct  
rack position. Close oven door.  
Brush lean meat and fish with  
peanut oil before cooking to  
prevent sticking.  
2) Turn oven selector knob  
bezel counter clockwise to  
BROIL.  
CAUTION  
When turning food or  
checking doneness, open the  
door carefully. Smoke and  
steam may have accumu-  
lated.  
27  
 
W O L F O V E N O P E R A T I O N  
CONVECTION MODE  
How Convection mode works:  
Dual convection fans, each  
with a heating element,  
operate from the back of the  
oven to move the heated air  
throughout the entire oven  
cavity. The 18-inch oven has a  
single convection fan.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Convection Mode  
4) If the temperature probe  
is used, follow Probe Feature  
directions on page 38.  
Use low-sided, uncovered  
pans to cook foods.  
1) Turn oven selector knob  
bezel clockwise to the dark  
area on the dial marked  
CONV.  
5) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished.  
A 14" x 16" baking sheet is an  
optimum size for the 30- and  
36-inch ovens. Optimum size  
for the 18-inch oven is 9" x 13".  
Allow at least 1 inch between  
edge of pan and walls of oven.  
2) Oven temperature is preset  
at 325˚F (160˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Uniform air movement makes  
it possible to cook on all six-  
rack levels simultaneously in  
this mode. The heat is cycled  
on and off to maintain the  
temperature, resulting in  
evenly browned food.  
6) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
Reduce standard recipe  
temperatures by 25ºF (15˚C) in  
this mode.  
To change the temperature  
from 325˚F (160˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
7) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Pans do not need to be stag-  
gered when cooking on more  
than one rack.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-  
49.  
Baking time may be less than  
expected; check doneness 5 to  
10 minutes early.  
temperature setting.  
User timings as a guide for  
other similar foods.  
The temperature display alter-  
nates between set and actual  
oven temperatures.  
Always preheat for  
Convection mode.  
3) Add the food when the  
chime signals the oven has  
reached preheat temperature.  
Temperature probe may be  
used in this mode.  
The convection area of the  
oven dial is shown in black on  
the oven selector knob bezel.  
28  
 
W O L F O V E N O P E R A T I O N  
CONVECTION BAKE  
MODE  
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 18-inch oven has a single  
convection element and fan.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Convection Bake Mode  
3) Add food when chime  
signals the oven has reached  
preheat temperature.  
Reduce standard recipe  
temperature by 25˚F (15˚C) in  
this mode.  
1) Turn oven selector knob  
bezel clockwise to the dark  
area on the dial marked BAKE.  
4) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished.  
The 30- and 36-inch ovens  
can bake multiple pies on the  
same rack, rather than on  
different racks.  
2) Oven temperature is preset  
at 375˚F (190˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
5) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
The 18-inch oven can bake  
only one pie at a time.  
The added heat source from  
the bottom of the oven makes  
this mode ideal for pie baking.  
To change the temperature  
from 375˚F (190˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
6) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
Use timings as a guide for  
other similar foods.  
temperature setting.  
Always preheat for  
Convection Bake mode.  
The temperature display alter-  
nates between set and actual  
oven temperatures.  
Temperature probe may be  
used in this mode.  
The convection area of the  
oven dial is shown in black on  
the oven selector knob bezel.  
29  
 
W O L F O V E N O P E R A T I O N  
CONVECTION BROIL  
MODE  
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-inch oven has a  
single convection fan.  
WOLF TIPS FOR SUCCESS  
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.  
2) Turn oven selector knob  
bezel clockwise to the dark  
area on the dial marked  
BROIL.  
Convection Broil with oven  
door closed.  
Do not preheat for  
Convection Broil mode.  
3) Oven temperature is preset  
at "br1" for 550˚F (290˚C) – Hi  
Convection Broil. Touch  
ENTER on hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Place rack at desired level  
before placing food in oven.  
CAUTION  
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.  
When turning food or  
checking doneness, open  
oven door carefully. Smoke  
and steam may have accu-  
mulated.  
Preferred for meat, fish and  
poultry pieces between 1-1/2  
and 3 inches thick.  
To change the setting, immedi-  
ately turn the oven selector  
knob to the left to decrease the  
oven setting for "br2" 450˚F  
(230˚C) – Med Convection  
Broil or "br3" for 350˚F (175˚C)  
– Low Convection Broil.  
Always use the two-piece broil  
pan packaged with your oven.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
Turn most foods over after  
one half of cooking time.  
CAUTION  
Never use heatproof glass  
(Pyrex®) or pottery. They  
can shatter.  
Use timings as a guide for  
other similar foods.  
Brush lean meat and fish with  
vegetable oil before cooking to  
prevent sticking.  
4) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished.  
The convection area of the  
oven dial is shown in black on  
the oven selector knob bezel.  
Start cooking poultry skin side  
down.  
SETTING CONTROLS  
for Convection Broil Mode  
Do not use the temperature  
probe with this mode.  
5) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
Begin with cold food directly  
from refrigerator.  
1) Place food in oven at  
correct rack position. Close  
oven door.  
The 18-inch broiler pan fits  
best when the short sides of the  
pan are slid into the oven on the  
rack guides.  
6) Turn oven selector knob  
bezel to OFF to end this mode.  
30  
 
W O L F O V E N O P E R A T I O N  
CONVECTION ROAST  
MODE  
How Convection Roast mode  
works: Heat from both convec-  
tion fans, with additional heat  
from the broil element, intensi-  
fies the convective and radiant  
heating in this mode. In the  
18-inch oven, the single  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Convection Roast Mode  
1) If the temperature probe  
is used, follow Probe Feature  
directions on page 38.  
Use low-sided, uncovered  
pans on a roast rack to cook  
food.  
1) Turn oven selector knob  
bezel clockwise to the dark  
area on the dial marked  
ROAST.  
2) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished.  
The lower part of the broil  
pan with a meat rack makes an  
excellent roasting pan.  
convection fan works with the  
top heat.  
2) Oven temperature is preset  
at 325˚F (160˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Roasting time may be less  
than expected; check doneness  
earlier than usual.  
3) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
This combination gently  
browns the exterior and seals in  
juices making it perfect for  
roasting tender cuts of beef,  
lamb, pork, and poultry.  
Select food that is roasted  
uncovered.  
To change the temperature  
from 325˚F (160˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
4) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
Begin with cold food directly  
from refrigerator.  
Always preheat oven for  
Convection Roast mode.  
CAUTION  
temperature setting.  
Cook stuffed turkeys,  
weighing over 15 lbs. in  
the Roast mode. As a food  
safety issue, always cook  
stuffing to an internal  
temperature of 165˚F  
(75˚C).  
Temperature probe may be  
used in this mode.  
The temperature display alter-  
nates between set and actual  
oven temperatures.  
The convection area of the  
oven dial is shown in black on  
the oven selector knob bezel.  
3) Add food when chime  
signals oven has reached  
preheat temperature.  
31  
 
W O L F O V E N O P E R A T I O N  
ROAST MODE  
How Roast mode works:  
Both bake and broil elements  
are used to heat the air and  
cycle on and off to maintain  
temperature. Designed espe-  
cially for roasting the less  
tender cuts of meat that should  
be covered, such as chuck  
roasts, lamb shanks, pot roasts,  
stew meat.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Roast Mode  
4) If temperature probe is  
used, follow Probe Feature  
directions and USDA tempera-  
ture recommendations on page  
38.  
Roasting bags may be used.  
1) Turn oven selector knob  
bezel counter clockwise to  
ROAST.  
When roasting large items,  
such as a turkey, the pan should  
not cover the entire rack and  
block heat from naturally circu-  
lating.  
5) If the timer is set, the oven  
will chime when one minute is  
left on the timer, and chime  
again when cooking time is  
finished.  
2) Oven temperature is preset  
at 350˚F (175˚C). Touch  
ENTER on the hidden control  
panel or after 2 seconds the  
oven will turn on by default.  
Cook stuffed turkeys, weigh-  
ing over 15 lbs. in the Roast  
mode. As a food safety issue,  
always cook stuffing to an  
internal temperature of 165˚F  
(75˚C).  
Refer to the "Wolf Cooking  
Guide Charts" on pages 45-49.  
6) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
To change the temperature  
from 350˚F (175˚C), immedi-  
ately turn the oven selector  
knob to the right to increase  
the oven temperature or to the  
left to decrease the oven  
Use timings as a guide for  
other similar foods.  
7) Turn oven selector knob  
bezel to OFF to end this  
mode.  
Always preheat for Roast  
mode.  
temperature setting.  
Temperature probe may be  
used in this mode.  
The temperature display alter-  
nates between set and actual  
oven temperatures.  
3) Add food when the chime  
signals oven has reached  
preheat temperature.  
32  
 
W O L F O V E N O P E R A T I O N  
PROOF MODE AND  
PROOF FEATURE  
There is a Proof mode on the  
oven selector knob bezel on the  
18-inch oven cavity. Both the  
30- and 36-inch oven cavities  
have a Proof feature that can be  
initiated through Bake mode.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Proof Mode (18-inch  
oven)  
4) Remove food.  
For best results, place a  
shallow pan with 1 to 3 cups  
boiling hot water on Rack 1 to  
keep the air moist inside the  
oven cavity.  
5) Turn oven selector knob  
bezel to OFF to end this  
feature.  
1) Place dough in oven-safe  
dish in oven.  
2) Turn oven selector knob  
bezel to PROOF.  
How Proof mode works:  
A combination of Broil,  
The oven does not allow the  
temperature to be set above  
110˚F (45˚C) in proof mode or  
feature. If the oven temperature  
is above 130˚F (55˚C), "Hot"  
will be indicated in the oven  
selector knob instead of the  
actual temperature. The user  
should open the oven door to  
allow the oven to cool down  
below 120˚F (50˚C) to prevent  
from destroying the yeast.  
Convection, and Bake elements  
are used to heat and balance the  
air to maintain temperature.  
This feature is ideal for proof-  
ing bread dough.  
3) Oven temperature is preset  
at 85˚F (30˚C). Touch ENTER  
on the hidden control panel or  
after 2 seconds the oven will  
turn on by default.  
No need to preheat for this  
feature.  
To change the temperature  
from 85˚F (30˚C), immediately  
turn the oven selector knob to  
the right to increase the oven  
temperature setting.  
Proof bread until dough has  
doubled in bulk.  
Allow at least 1 inch between  
edge of pan and walls of oven.  
The temperature display alter-  
nates between set oven temper-  
ature and "PrF".  
Limit frequent door openings  
to prevent losing heat and  
lengthening total cooking time.  
Do not place pans on oven  
floor or use aluminum foil to  
line the floor.  
33  
 
W O L F O V E N O P E R A T I O N  
DEHYDRATION  
FEATURE  
ACCESSORY #804683  
(available through your Wolf  
dealer)  
This mode is suitable for a  
variety of fruits, vegetables,  
herbs and meat strips.  
How Dehydration feature  
works: This feature allows for  
slowly drying out food for  
preservation and other cooking  
uses.  
The convection area of the  
oven dial is shown in black on  
the oven selector knob bezel.  
This requires an optional acces-  
sory package.  
Use the Convection mode for  
this feature.  
Do not preheat when using  
the Dehydration feature.  
The dehydrating temperature  
is pre-set at 135˚F (60˚C).  
Use drying screens (not  
supplied with oven).  
CAUTION  
Multiple racks can be used  
simultaneously.  
The ends of the tomato  
slices may not be as dry as  
rest of tomato slices and  
may need more time to  
dry.  
Some foods require as much  
as 14 to 15 hours of time to  
fully dehydrate.  
Consult a food preservation  
book for specific times and  
handling of various foods.  
34  
CAUTION  
W O L F O V E N O P E R A T I O N  
DEHYDRATION CHART  
SETTING CONTROLS  
for Dehydration Feature  
To change the setting, immedi-  
Drying  
Time  
Oven  
Temp.  
ately turn the oven selector  
knob to the right to increase the  
oven temperature and to the left  
to decrease. The temperature  
display alternates between set  
oven temperature and "DeH".  
Dehydration is usually between  
110˚F-150˚F (45˚C-65˚C).  
Preparation  
Apples  
1) Place food in oven on  
dehydration racks.  
Slice 1/4-inch thick. Remove seeds and stems.  
Place on dehydration racks with no overlapping.  
6-7 hours 135˚F  
(60˚C)  
2) Place block supplied with  
accessory package in proper  
position to keep oven door  
open (see accessory package  
instructions for details).  
Bananas  
Slice 1/4-inch thick. Place on dehydration  
racks with no overlapping.  
12-13 hours 135˚F  
(60˚C)  
General information is in the  
following chart. For more  
details, follow a food preserva-  
tion book for specific times and  
handling of various foods.  
Green Bell Peppers  
3) Turn oven selector knob  
bezel clockwise to the dark  
area on the dial marked  
CONV.  
Wash, seed and stem peppers.  
Slice 1/4-inch thick or into 1 x 2-inch chunks.  
Place on dehydration racks with no overlapping.  
14-16 hours 135˚F  
(60˚C)  
Tomato Slices  
7) Leave food in the oven  
until completely dry to the  
touch.  
4) Hold the oven selector  
knob to the left until deH  
shows on the dial. This is at  
170˚F (75˚C).  
Wash, seed and stem tomatoes.  
Slice 1/4-inch thick. Place on dehydration  
racks with no overlapping.  
6-7 hours 135˚F  
(60˚C)  
8) Remove food from racks  
before completely cool for easy  
removal. If excessive sticking  
occurs, place dehydration trays  
back in the oven to warm  
Tomato Chunks  
5) Release the knob.  
Wash, seed and stem tomatoes.  
Cut each tomato into 16 equal pieces.  
Place on dehydration racks with no overlapping.  
12-13 hours 135˚F  
(60˚C)  
6) Quickly turn the oven  
selector knob to the left and  
release. Oven temperature is  
preset to 135˚F (57˚C).  
slightly for easier removal.  
9) Turn oven selector knob  
bezel to OFF to end this  
feature.  
35  
 
W O L F O V E N O P E R A T I O N  
DELAYED START  
FEATURE  
How Delayed Start feature  
works: This feature controls the  
automatic timing of the ovens  
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 just to  
turn off at a preset time.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Delayed Start Feature  
(to start cooking later and  
automatically turn off heat  
when finished)  
5) Touch COOK TIME. If  
COOK TIME is not correct,  
use the up or down arrows on  
the hidden control panel to  
indicate the desired amount of  
cooking time.  
Use in combination with any  
cooking mode except Broil,  
Convection Broil and Bake  
Stone.  
1) Add food to the oven from  
the refrigerator.  
Do not delay the start when  
preheating is critical to the  
cooking results.  
6) Touch ENTER. The  
display appears as if the oven is  
on. One chime will ring before  
the last minute of the cooking  
time. Three chimes that repeat  
every 30 seconds signal the end  
of cooking time.  
2) Turn oven selector knob  
bezel to the desired mode on  
the bezel. Change preset  
temperature if needed.  
When using the Delayed  
Start feature, place food from  
the refrigerator directly into  
oven.  
3) Open hidden control  
panel by pressing in on the  
three dots on the front of the  
panel.  
7) The oven will turn itself off.  
The time-of-day clock must  
display the correct time prior to  
programming a timed activity.  
8) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
4) Touch STOP TIME. Use  
the up or down arrows on the  
hidden control panel to indicate  
the desired end time. COOK  
TIME will automatically be  
filled in.  
9) Turn oven selector knob  
bezel to OFF to end this  
mode.  
36  
 
W O L F O V E N O P E R A T I O N  
TIME COOK FEATURE  
SETTING CONTROLS  
for Time Cook Feature  
(to start cooking now then  
automatically turn off heat  
when finished)  
4) Touch ENTER. The  
display appears as if the oven is  
on. One chime will ring before  
the last minute of the cooking  
time. Three chimes that repeat  
every 30 seconds signal the end  
of cooking time.  
1) Turn oven selector knob  
bezel to the desired mode on  
the bezel. Change preset  
temperature if needed.  
5) The oven will turn itself off.  
6) Remove food. Always use  
dry potholders when removing  
hot pans from the oven.  
2) Open hidden control panel  
by pressing in on the three dots  
on the front of the panel.  
7) Turn oven selector knob  
bezel to OFF to end this  
mode.  
3) Touch STOP TIME. Use  
the up or down arrows on the  
hidden control panel to increase  
or decrease the desired end  
time. COOK TIME will auto-  
matically be filled in.  
37  
 
W O L F O V E N O P E R A T I O N  
PROBE FEATURE  
USDA  
Internal Temp.  
How Temperature Probe  
WOLF TIPS FOR SUCCESS  
Use aluminum foil to cover  
meat during the standing time to  
help keep it hot before carving.  
Doneness  
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 regardless of the type,  
cut or weight of the food.  
Calculating a total cooking  
time by weight is no longer  
necessary using this feature.  
Insert sensor into the thickest  
part of meat before placing in  
oven.  
Beef, Lamb and Veal  
140°F (60˚C) Rare  
Wash probe by hand; do not  
soak or clean in the dishwasher.  
145°F (65˚C) Medium Rare  
160°F (70˚C) Medium  
170°F (75˚C) Well Done  
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.  
USDA Internal Temperature  
Recommendations:  
Pork  
170°F (75˚C) Well Done  
The internal temperatures  
shown in the chart are recom-  
mended carving temperatures.  
Reduce the temperature 5˚F  
(3˚C) when setting the Probe  
feature.  
Poultry  
Use with all modes except  
Broil and Convection Broil.  
170°F (75˚C)  
Breast  
Well Done  
Well Done  
Done  
As a general rule, set the  
probe temperature 5˚F (3˚C)  
below recommended carving  
temperature. This allows for  
the rise of the internal tempera-  
ture during standing time.  
180°F (80˚C)  
Thigh  
Use temperature probe  
feature to measure internal  
temperatures.  
Use the temperature probe  
feature to measure internal  
temperatures. See pages 38-39  
for setting this mode in combi-  
nation with Convection Roast  
and Roast modes.  
165°F (75˚C)  
StuffingWell  
CAUTION  
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.  
Probe becomes very hot  
while in the oven. Handle  
with a potholder.  
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).  
For poultry, insert probe into  
the thickest part of the thigh.  
38  
 
W O L F O V E N O P E R A T I O N  
SETTING CONTROLS  
for Probe Feature with Meats  
To change the desired final  
probe temperature from 160˚F  
(70˚C), immediately hold the  
oven selector knob to the right  
to increase probe temperature  
or to the left to decrease the  
probe temperature setting.  
SETTING CONTROLS  
for Probe Feature with Bread  
6) PROBE will begin to flash  
on the hidden control panel.  
The probe temperature is preset  
at 160˚F (70˚C).  
1) Preheat oven to desired  
oven temperature in desired  
mode.  
1) Preheat oven to desired  
oven temperature in BAKE or  
bake STONE modes.  
To change the desired final  
probe temperature from 160˚F  
(70˚C), immediately hold the  
oven selector knob to the right  
to increase probe temperature.  
Breads are baked to an internal  
temperature of 195˚F - 210˚F  
(91˚C - 99˚C).  
2) Place meat on a rack in the  
roasting pan. Insert the probe  
sensor into the thickest part of  
the meat as shown in the Tips.  
2) Place bread on bake stone  
or in oven in bread pans.  
5) Touch ENTER on the  
hidden control panel or after 2  
seconds the oven will turn on  
by default.  
3) Bake 10 minutes at the  
desired oven temperature.  
3) When the oven signals that  
preheat is completed, use a dry  
potholder to lift the probe  
sensor cover.  
4) Insert probe sensor into  
the thickest part of the bread.  
6) When the desired internal  
temperature has been reached,  
the oven will chime. Recheck  
the internal temperature by  
reinserting the probe into the  
meat again.  
7) Touch ENTER on the  
hidden control panel or after 2  
seconds the oven will turn on by  
default.  
5) Use dry potholder to lift the  
probe sensor cover.  
CAUTION  
CAUTION  
Probe sensor cover is hot,  
use a dry potholder to lift.  
8) When the desired internal  
temperature has been reached,  
the oven will chime. Remove  
probe and food.  
7) Remove probe and food.  
Always use dry potholders  
when removing hot pans and  
probe from the oven.  
Probe sensor cover is hot,  
use a dry potholder to lift.  
Plug probe connector into the  
receptacle on the wall of the  
oven by using the connector tip  
to lift the cover. Slide it into the  
receptacle until it snaps in place.  
Plug probe connector into  
the receptacle on the wall of  
the oven by using the connector  
tip to lift the cover. Slide it into  
the receptacle until it snaps in  
place.  
CAUTION  
8) Turn oven selector knob  
bezel to OFF to end this  
feature.  
Always use dry potholders  
when removing hot pans  
and probe from the oven.  
4) PROBE will be illuminated  
on the hidden control panel.  
The probe temperature is preset  
at 160˚F (70˚C).  
9) Turn oven selector knob  
bezel to OFF to end this  
feature.  
39  
 
W O L F O V E N O P E R A T I O N  
SABBATH FEATURE  
SELF-CLEAN FEATURE  
Star-K Certified*  
SETTING CONTROLS  
for Sabbath Feature  
3) Open hidden control panel  
by pressing in on the three dots  
on the front of the panel.  
How Self-Clean feature works:  
The oven is heated in graduat-  
ing steps to a preset high  
How the Sabbath feature  
works: This mode allows for  
baking or keeping food warm  
while still adhering to the "no  
work" requirements on reli-  
gious Sabbath days.  
1) Turn oven control to either  
BAKE or ROAST modes on  
the oven selector knob. Change  
preset temperature if needed.  
temperature. During this  
4) Touch COOK TIME. Use  
the up or down arrows on the  
hidden control panel to increase  
or decrease the desired amount  
of cooking time.  
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.  
2) Touch Oven Light to turn  
oven lights on or off.  
How Time Bake in Sabbath  
feature works: This feature  
allows for baking food now in  
the oven on the Sabbath and  
then the oven automatically  
turns itself off when finished.  
No noise will sound when  
finished; only the electronic  
control panel will flash.  
5) Touch STOP TIME. Use  
the up or down arrows on the  
hidden control panel to increase  
the desired end time.  
3) Touch and hold ENTER  
on hidden control panel for 5  
seconds.  
For safety purposes, the door  
automatically locks during  
cleaning and unlocks when the  
cavity has cooled completely.  
Should you change your mind  
and stop the mode after begin-  
ning Self-Clean feature, the  
door will still remain locked  
until the temperature inside has  
cooled to below 300˚F (150˚C).  
4) Turn oven selector knob to  
OFF to end this feature. Oven  
remains on until this mode is  
cancelled.  
6) Touch and hold ENTER  
on hidden control panel for 5  
seconds. "SAb" will show on the  
oven selector knob. No sounds  
will be heard, only flashing on  
the display.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS for  
Time Bake in Sabbath Feature  
Use this feature only in the  
Bake and Roast modes.  
7) The oven will turn itself off.  
NOTE: Remove all oven racks  
before using the self-clean  
1) Add food to the oven.  
8) Remove food.  
feature, as racks may discolor.  
2) Turn oven selector knob  
bezel to either BAKE or  
ROAST on the bezel. Change  
preset temperature, if needed.  
9) Turn oven selector knob  
bezel to OFF to end this  
feature.  
CAUTION  
*This appliance is certified by Star-K to  
meet strict Jewish religious regulations in  
conjunction with specific instructions found  
Never wipe a warm or hot  
porcelain surface with a  
damp sponge. It may cause  
chipping or crazing (tiny  
hair-like lines).  
40  
 
W O L F O V E N O P E R A T I O N  
When hand cleaning a spot,  
use only mild abrasive cleaners  
or plastic scrubbers.  
WOLF TIPS FOR SUCCESS  
SETTING CONTROLS  
for Self-Clean Feature  
4) Oven door will lock and  
remain locked until the end of  
the feature or until temperature  
has cooled to 300˚F (150˚C).  
Before starting, remove the  
oven racks. They will discolor  
if left inside during this mode.  
1) Open hidden control  
panel by pressing in on the  
three dots on the front of the  
panel.  
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 imme-  
diately with a dry towel. Failure  
to do so may cause a permanent  
dull spot.  
5) Turn oven selector knob  
bezel to OFF to end this  
feature.  
Remove broiler pan and any  
other utensil stored inside the  
oven.  
2) Turn oven selector knob  
bezel to CLEAN. The oven  
will automatically set for 4  
hours. Oven will self-clean for  
3 hours with 1 hour of cool  
down.  
NOTE: To combine this with  
Delayed Start feature, turn to  
page 36.  
Remove any moist food or  
grease from spillovers before  
starting this mode.  
Never use oven cleaners. They  
are not necessary with Self-  
Clean feature.  
It is normal to see a brief  
flame-up, depending on the  
amount and content of the soil.  
3) Touch ENTER on the  
hidden control panel or turn  
the oven selector knob bezel in  
either direction until "cln" is  
present in the display to start  
the self-clean feature.  
Use this feature as often as  
necessary. Do not wait until  
heavy soil accumulates.  
CAUTION  
Do not use any commercial  
oven cleaners or oven liner  
protective coatings on or  
around any part of the  
oven.  
After the feature is finished  
and the oven cavity cools, use a  
damp sponge or paper towel to  
wipe up any ash.  
CAUTION  
The door gasket is impor-  
tant for a good seal. Do not  
hand clean, rub, puncture,  
or remove.  
41  
 
OVEN RACKS  
Placement and Removal of  
Racks  
Rack Arrangement  
Full Extension Bottom Rack  
CAUTION  
When using only one rack,  
place rack in the center of the  
oven.  
With rack in rack guide #1  
position, slide it into the door  
guides. This adds stability to  
the rack and is important when  
using a heavy pan for large  
meat and poultry. With the  
rack fully extended, it is easier  
to safely reach the hot food.  
Use dry potholders when  
handling. Racks become  
hot when the oven is on  
and hold heat after it is  
turned off.  
To insert racks in the oven,  
place rack anti-tip lock under  
side rack rails. Push rack  
towards the back and lift up to  
clear the rack stops. Continue  
sliding rack until it is  
When using only one rack  
for roasting meats, place rack  
on rack guide #1, #2 or #3.  
completely inside the oven.  
When using two or three  
racks, place at least one rack  
position between them.  
To remove racks from the oven,  
pull rack forward and lift up to  
clear rack stops from the rack  
rails. Continue pulling until  
rack is free.  
42  
T R O U B L E S H O O T I N G G U I D E  
TOP SURFACE  
Problem/Condition  
Possible Solution:  
Problem/Condition  
Possible Solution:  
Burner flame doesn't  
burn evenly.  
Re-align the burner cap per stacked sealed  
burner assembly on page 10.  
Water does not come to  
a boil fast enough.  
Water temperature is colder than usual.  
Diameter of pan base is too large.  
Cover pan for most efficient use of setting.  
Base of pan is warped.  
Food boils or burns on  
one area of the pan and  
not the other.  
Base of pan is warped and doesn’t rest flat  
on the grate.  
The material of the pan does not conduct  
heat evenly.  
Food cooks too slowly  
while sautéing.  
Too much food is added at one time;  
reduce amount and sauté in batches.  
Placement of pan on grate is not centered  
above burner.  
Size of food pieces is too large.  
Temperature of food is colder than usual.  
Pan does not conduct heat evenly.  
Handle of pan is too heavy and tips the  
pan towards the handle.  
Countertop or cooktop cabinet is not level.  
Simmer setting does not  
maintain constant surface  
bubbles.  
Delicate foods may need a lower simmer  
setting so scorching does not occur.  
Burners extinguish them- Good gas combustion requires the correct  
selves when using more  
than one large roaster or  
griddle simultaneously.  
amount of airflow to maintain the flame.  
Using two oversize pans simultaneously  
restricts air movement.  
Food boils out of pan and Heat setting is too high.  
overflows into the burner  
drip pan.  
Pan size is too small for contents.  
43  
 
T R O U B L E S H O O T I N G G U I D E  
OVEN  
P
P
roblem/Condition  
roblem/Condition  
Possible Solution:  
Possible Solution:  
Exterior browning is  
uneven.  
Pan is too large for good heat circulation.  
Too many pans on a rack.  
Warm air venting into  
kitchen after oven has  
been turned off.  
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.  
Oven temperature is  
too hot.  
Food cooked in glass, glass-ceramic, or  
dark metal hold more heat than shiny  
metal pans.  
Baking pan is too large for the recipe.  
Change rack level or cooking mode.  
Oven temperature setting is too high for  
the recipe.  
Excessive smoke when  
broiling.  
Using pan other than two-piece broiler  
pan.  
Failure to trim off extra fat.  
Change rack level or shorten time.  
Oven temperature is  
not hot enough.  
Oven is not fully preheated.  
Door is opened too often or left open  
too long.  
Food is wrapped in foil; check mode for  
tips that give best results.  
Too much food is in too small a pan.  
44  
 
W O L F C O O K I N G G U I D E  
COOKING GUIDE CHART  
Number  
of Racks  
Recommended  
Cooking Method  
Cooking  
Temperature  
Rack  
Total Time  
Total Time  
18" Oven  
Internal  
Temperature  
Food  
Position 30"/36" Oven  
Baked Goods  
Bread  
Biscuits  
Single  
Single  
Multiple  
Multiple  
Single  
Multiple  
Single  
Multiple  
Single  
Bake  
Convection  
Convection  
Convection  
Bake  
Convection  
Bake  
450˚F (230˚C)  
425˚F (220˚C)  
325˚F (160˚C)  
400˚F (205˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
325˚F (160˚C)  
400˚F (205˚C)  
4
4
8-10 min.  
8-10 min.  
8-10 min.  
8-10 min.  
20-25 min.  
20-25 min.  
20-25 min.  
15-20 min.  
25-30 min.  
10-15 min.  
6-8 min.  
6-8 min.  
8-10 min.  
6-8 min.  
20-25 min.  
20-25 min.  
20-25 min.  
15-20 min.  
25-30 min. 195-200˚F (90-95˚C)  
Not Available 195-200˚F (90-95˚C)  
2 and 4  
2, 4 and 6  
(refrigerated)  
Cinnamon Rolls  
4
2 and 4  
Rolls  
4
Convection  
Convection  
Bake Stone  
(30-, 36-inch oven only)  
2 and 5  
Yeast Bread  
Yeast Loaf  
4
1
Single  
Cakes  
Angel Food  
(36-inch oven)  
Bundt  
Single  
Multiple  
Single  
Single  
Multiple  
Single  
Bake  
Bake  
Convection  
Bake  
Convection  
Bake  
Convection  
350˚F (175˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
2
2
4
4
37-45 min.  
37-45 min.  
40-45 min.  
30-40 min.  
25-30 min.  
20-25 min.  
18-23 min.  
37-45 min.  
37-45 min.  
40-45 min.  
30-40 min.  
8-9" round cake  
Mixes  
2 and 5  
4
2 and 5  
Cupcakes  
Multiple  
6-cup muffin pan  
Cookies  
Brownies  
Single  
Multiple  
Single  
2 Racks  
3 Racks  
Single  
Bake  
Convection  
Bake  
350˚F (175˚C)  
325˚F (160˚C)  
350˚F (175˚C)  
325˚F (160˚C)  
325˚F (160˚C)  
375˚F (190˚C)  
350˚F (175˚C)  
350˚F (175˚C)  
4
20-25 min.  
15-20 min.  
8-12 min.  
8-12 min.  
8-12 min.  
8-12 min.  
8-9 min.  
Use square pan  
Use square pan  
9" x 13" sheet  
9" x 13" sheet  
9" x 13" sheet  
9" x 13" sheet  
9" x 13" sheet  
9" x 13" sheet  
2 and 4  
4
2 and 5  
2, 4 and 6  
4
2 and 5  
2, 4 and 6  
Sugar  
Convection  
Chocolate Chip  
Bake  
Convection  
2 Racks  
3 Racks  
8-9 min.  
This chart is a guide. Recipe or package directions should take precedence.  
45  
 
W O L F C O O K I N G G U I D E  
COOKING GUIDE CHART  
Number  
of Racks  
Recommended  
Cooking Method  
Cooking  
Temperature  
Rack  
Position  
Total Time  
30"/36" Oven  
Total Time  
18" Oven  
Food  
Baked Goods  
Cornbread  
Single  
Convection  
375˚F (190˚C)  
4
20-25 min.  
Use square pan  
Cream Puffs  
Single  
Multiple  
Convection  
Convection  
400˚F (205˚C)  
400˚F (205˚C)  
4
30-35 min.  
30-35 min.  
9" x 13" pan  
9" x 13" pan  
2 and 4  
Custards/Puddings  
Single  
Bake  
350˚F (175˚C)  
4
35-40 min.  
Use square pan  
Muffins (6-cup Muffin Pan)  
Single  
Single  
Multiple  
Bake  
Convection  
Convection  
425˚F (220˚C)  
400˚F (205˚C)  
400˚F (205˚C)  
4
4
15-20 min.  
15-20 min.  
10-15 min.  
6-cup muffin pan  
10-15 min.  
2 and 5  
10-15 min.  
Pastry Crust  
Single  
Convection Bake  
325˚F (160˚C)  
4
10-12 min.  
10-12 min.  
Pies  
Filled  
Single  
Multiple  
Single  
Multiple  
Single  
Single  
Multiple  
Convection Bake  
Convection Bake  
Convection Bake  
Convection Bake  
Broil  
Convection Bake  
Convection Bake  
375˚F (190˚C)  
375˚F (190˚C)  
375˚F (190˚C)  
4
4
4
4
4
4
4
40-45 min.  
40-45 min.  
50-55 min.  
50-55 min.  
21/2 min.  
15 min./1 hr.  
15 min./1 hr.  
40-45 min.  
Not Advised  
50-55 min.  
Not Advised  
21/2 min.  
15 min./1 hr.  
Not Advised  
Frozen  
375˚F (190˚C)  
Lemon Meringue  
Pumpkin  
Low (3)  
425˚F/325˚F (220˚C/160˚C)  
425˚F/325˚F (220˚C/160˚C)  
Popovers  
Single  
Multiple  
Bake  
Convection  
450˚F/350˚F (230˚C/175˚C)  
450˚F/350˚F (230˚C/175˚C)  
4
15 min./20 min.  
12 min./20 min.  
Not Advised  
Not Advised  
2 and 5  
Puff Pastry  
Single  
Bake  
Convection  
Convection  
400˚F (205˚C)  
375˚F (190˚C)  
375˚F (190˚C)  
4
4
10-12 min.  
10-12 min.  
10-12 min.  
8-10 min.  
8-10 min.  
8-10 min.  
Multiple  
2, 4 and 6  
Quick Breads  
Single  
Multiple  
Convection  
Convection  
325˚F (160˚C)  
325˚F (160˚C)  
3
40-45 min.  
40-45 min.  
40-45 min.  
40-45 min.  
1 and 4  
This chart is a guide. Recipe or package directions should take precedence.  
46  
 
W O L F C O O K I N G G U I D E  
COOKING GUIDE CHART  
Number  
of Racks  
Recommended  
Cooking Method  
Cooking  
Rack  
Total Time  
Total Time  
18" Oven  
Internal  
Temperature  
Food  
Temperature Position 30"/36" Oven  
Entrees  
Calzone  
Single  
Bake Stone  
400˚F (205˚C)  
1
9-10 min.  
Not Available  
Pizza  
Frozen  
Homemade  
Single  
Single  
Bake Stone  
Bake Stone  
400˚F (205˚C)  
400˚F (205˚C)  
1
1
8-14 min.  
6-9 min.  
Not Available  
Not Available  
Quiche  
Single  
Bake (cannot use  
Convection)  
375˚F (190˚C)  
4
40-50 min.  
40-50 min.  
Souffle  
Single  
Bake  
375˚F (190˚C)  
4
35-40 min.  
35-40 min.  
Meats  
Beef  
Chuck Roast, 2-4 lbs.  
Ground, Patties  
Rib Roast, 4-6 lb.  
Sirloin Rump Roast, 4-6 lbs.  
Sirloin Tip Roast, 3-5 lbs.  
Steaks, 11/2-inch thick  
Steaks, 1-inch thick  
Convection Roast  
Broil  
Convection Roast  
Convection Roast  
Convection Roast  
Convection Broil  
Broil  
325˚F (160˚C)  
High (1)  
325˚F (160˚C)  
325˚F (160˚C)  
325˚F (160˚C)  
High (1)  
3
6
3
3
3
5
5
3
20-25 min./lb.  
10-12 min.  
25-30 min./lb.  
30-35 min./lb.  
30-35 min./lb.  
20-25 min.  
20-25 min./lb.  
10-12 min.  
25-30 min./lb.  
30-35 min./lb.  
30-35 min./lb.  
20-25 min.  
Med - 160˚F (70˚C)  
Med - 150˚F (65˚C)  
Rare - 140˚F (60˚C)  
Rare - 140˚F (60˚C)  
Rare - 140˚F (60˚C)  
Rare - 140˚F (60˚C)  
Rare - 140˚F (60˚C)  
Rare - 140˚F (60˚C)  
High (1)  
325˚F (160˚C)  
12-15 min.  
20-25 min./lb.  
12-15 min.  
20-25 min./lb.  
Tenderloin, 2-3 lbs.  
Convection Roast  
Chicken  
Bone-in breasts  
Boneless breasts  
Quarters  
Thighs  
Whole  
Single  
Single  
Single  
Single  
Single  
Convection Broil  
Broil  
Convection Broil  
Convection Broil  
Convection Roast  
Med (2)  
Med (2)  
Med (2)  
5
6
5
5
3
20-25 min.  
10-15 min.  
30-35 min.  
20-25 min.  
18-20 min./lb.  
20-25 min.  
10-15 min.  
30-35 min.  
20-25 min.  
Well - 170˚F (75˚C)  
Well - 170˚F (75˚C)  
180˚F (80˚C) in thigh  
Well - 180˚F (80˚C)  
Med (2)  
325˚F (160˚C)  
18-20 min./lb. 180˚F (80˚C) in thigh  
This chart is a guide. Recipe or package directions should take precedence.  
47  
 
W O L F C O O K I N G G U I D E  
COOKING GUIDE CHART  
Number  
of Racks  
Recommended  
Cooking Method  
Cooking  
Rack  
Total Time  
Total Time  
Internal  
Temperature  
Food  
Temperature Position 30"/36" Oven 18" Oven  
Meats  
Cornish Game Hens  
Single  
Single  
Convection Roast  
Roast  
325˚F (160˚C)  
350˚F (175˚C)  
3
3
28-33 min./lb. 28-33 min./lb.  
28-33 min./lb. 28-33 min./lb.  
180˚F (80˚C) in thigh  
180˚F (80˚C) in thigh  
Duck, 5-7 lbs.  
Single  
Single  
Convection Roast  
Convection Roast  
325˚F (160˚C)  
325˚F (160˚C)  
3
2
18-20 min./lb.  
18-20 min./lb.  
Not Advised  
Not Advised  
180˚F (80˚C) in thigh  
180˚F (80˚C) in thigh  
Goose, 8-10 lbs.  
Ham  
1/2-inch thick  
1-inch thick  
Single  
Single  
Broil  
Broil  
High (1)  
High (1)  
6
6
6-8 min.  
10-12 min.  
6-8 min.  
10-12 min.  
140˚F (60˚C)  
140˚F (60˚C)  
Lamb  
Chops, 3/4-inch thick  
Single  
Single  
Single  
Single  
Broil  
Broil  
Convection Roast  
Convection Roast  
High (1)  
High (1)  
325˚F (160˚C)  
325˚F (160˚C)  
5
5
3
1
8-10 min.  
11-12 min.  
8-10 min.  
11-12 min.  
Med Rare - 145˚F (65˚C)  
Med - 160˚F (70˚C)  
Leg, 4-6 lbs.  
Crown Rack  
20-25 min./lb. 20-25 min./lb. Med Rare - 145˚F (65˚C)  
15-18 min./lb.  
Not Advised Med Rare - 145˚F (65˚C)  
Meatloaf  
Single  
Convection Roast  
325˚F (160˚C)  
3
50-60 min.  
50-60 min.  
160˚F (70˚C)  
Pork  
Chops, 1-inch thick  
Loin, 3-4 lbs.  
Steak, 1-inch thick  
Single  
Single  
Single  
Broil  
Convection Roast  
Broil  
Med (2)  
325˚F (160˚C)  
Med (2)  
6
3
5
10-15 min.  
18-22 min./lb.  
25-30 min.  
Not Advised  
Not Advised  
Not Advised  
Med - 160˚F (70˚C)  
Med - 160˚F (70˚C)  
Med - 160˚F (70˚C)  
Sausage  
Single  
Broil  
Med (2)  
5
8-10 min.  
Not Advised  
Med - 160˚F (70˚C)  
Turkey  
Breast, whole  
Pieces  
Whole  
Single  
Single  
Single  
Convection Roast  
Convection Broil  
Convection Roast  
300˚F (150˚C)  
Med (2)  
325˚F (160˚C)  
2
4
1
12-15 min./lb.  
40-45 min.  
11-14 min./lb.  
Not Advised  
Not Advised  
Not Advised  
170˚F (75˚C) in breast  
180˚F (80˚C) in thigh  
180˚F (80˚C) in thigh  
Veal Roast, 2-3 lbs.  
Single  
Convection Roast  
300˚F (150˚C)  
3
30-35 min./lb.  
Not Advised Med Rare - 140˚F (60˚C)  
This chart is a guide. Recipe or package directions should take precedence.  
48  
 
W O L F C O O K I N G G U I D E  
COOKING GUIDE CHART  
Number  
of Racks  
Recommended  
Cooking Method  
Cooking  
Temperature  
Rack  
Total Time  
Total Time  
18" Oven  
Internal  
Temperature  
Food  
Position 30"/36" Oven  
Seafood  
Fish  
1/2-inch thick  
Single  
Single  
Single  
Single  
Single  
Broil  
Convection Broil  
Broil  
Med (2)  
Med (2)  
Med (2)  
Med (2)  
Med (2)  
6
6
6
6
6
5-7 min.  
12-17 min.  
5-7 min.  
12-15 min.  
10-12 min.  
5-7 min.  
12-17 min.  
5-7 min.  
12-15 min.  
10-12 min.  
1-inch thick  
Red Snapper  
Salmon, 1/2-inch thick  
Swordfish, 11/2" thick  
Broil  
Broil  
Vegetables  
Potatoes  
Sweet Potatoes  
Winter squash  
Bake  
Bake  
Convection  
Bake  
400˚F (205˚C)  
400˚F (205˚C)  
350˚F (175˚C)  
375˚F (190˚C)  
3
3
3
3
45-60 min.  
40-50 min.  
40-45 min.  
50-55 min.  
45-60 min.  
40-50 min.  
40-45 min.  
50-55 min.  
Other  
French bread pizza  
Garlic Bread, 1-inch  
Toast, 1/2-inch  
Broil  
Broil/Convection Broil  
Broil  
Med (2)  
Med (2)  
Med (2)  
5
5
6
2-3 min.  
3 to 31/2 min.  
2 min.  
2-3 min.  
3 to 31/2 min.  
2 min.  
This chart is a guide. Recipe or package directions should take precedence.  
49  
 
W O L F S E R V I C E I N F O R M A T I O N  
SHIPPING DAMAGE  
CLAIM  
CALLING FOR  
ASSISTANCE  
REGARDING THE  
WARRANTY  
The equipment in this ship-  
ment was carefully inspected by  
rigid standards and packaged by  
skilled personnel before leaving  
the factory. Upon delivery,  
thoroughly inspect your Wolf  
unit for any damage. Report  
any damage to the delivery  
carrier immediately. The trans-  
portation company assumes full  
responsibility for safe delivery  
of this equipment.  
Customer Service Questions:  
800/332-9513  
Before Calling for Service:  
This equipment is design  
listed/certified by a Nationally  
Recognized Testing Laboratory  
to the appropriate National  
Standards as indicated on the  
Equipment Rating Plate. Any  
modification without written  
permission from Wolf  
Refer to the Troubleshooting  
Guide on pages 43-44.  
Website:  
Check the household fuse or  
circuit breaker to see if it has  
been blown or tripped.  
E-mail Address:  
When requesting information,  
literature, replacement parts or  
service, always refer to the model  
and serial number of your model.  
This information is found on the  
rating plate. Refer to page 9 for  
the location of the rating plate.  
Appliance Company voids the  
certification and warranty of  
this appliance.  
Check that the electrical  
connection to the appliance has  
not been disconnected.  
Has there been a power  
outage?  
Wolf Appliance Company  
cannot assume responsibility  
for damage or loss incurred in  
transit. However, we will be  
glad to furnish you with the  
documents necessary to support  
your claim.  
Have the model and serial  
number of your model and date  
of installation for warranty  
purposes, before calling your  
Wolf Factory Authorized  
Service Center.  
Record all the rating plate  
information here for future  
reference.  
Model Number:  
Serial Number:  
Wolf Service/Phone Number:  
Installation Date:  
Wolf Dealer/Phone Number:  
50  
 
W O L F A P P L I A N C E P R O D U C T S  
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 Company under the above warranty must be  
performed by Wolf Appliance authorized service representatives, unless otherwise specified by Wolf  
Appliance Company. 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 Company 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 Company recommends that you use  
Wolf Appliance authorized service representatives to perform such service.  
Gas Burners (excluding appearance), Electric Heating Elements, Blower Motors (vent hoods),  
Electronic Control Boards and Magnetron Tubes  
LIMITED LIFETIME WARRANTY  
For the life of the product, Wolf Appliance Company will repair or replace any BBQ body or BBQ  
hood which rusts through due to defective material or workmanship. Labor to remove and replace  
defective parts is not covered. Wolf Appliance Company recommends that you use Wolf Appliance  
authorized service representatives 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  
WHICH WOLF APPLIANCE COMPANY, LLC WILL PROVIDE, EITHER UNDER THIS  
WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION OF LAW. WOLF  
APPLIANCE COMPANY, LLC 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 representative  
nearest you; contact Wolf Appliance Company, LLC, P.O. Box 44848, Madison, Wisconsin 53744, call  
51  
 
WOLF APPLIANCE COMPANY, LLC  
P.O. Box 44848 Madison, WI 53744 800-332-9513  
804344 REV-B  
5/03  
 

Wells Oven B406 User Manual
West Bend Coffeemaker L5732 User Manual
Whirlpool Convection Oven GBS277PRB03 User Manual
Whirlpool Ice Maker CHCH8AE User Manual
White Outdoor Snow Blower 769 01923A User Manual
Wind Crest Ventilation Hood VEN100E User Manual
Yamaha Electronic Keyboard CVP 301 User Manual
Zanussi Clothes Dryer TDE 4224 User Manual
Zanussi Cooktop ZKF641F User Manual
Zanussi Refrigerator 102318 User Manual