Wolf SO30M Guide D’Installation Rapide
M Series Oven Quick Start Guide
SETTING CONTROLS FOR TIMED COOK / DELAYED START
1
Touch QUICK START, then select desired cooking mode
and temperature. For professional model, turn selector
knobs to desired mode and temperature.
knobs to desired mode and temperature.
2
Touch TIMED COOK, then select cooking duration.
3
Touch SET to confirm stop time or use the slide bars to
select desired stop time, then touch SET. Cooking dura-
tion and stop time will appear on the display. Oven will
chime with one minute remaining. Oven will chime when
complete and will continue to chime until canceled or
reset.
tion and stop time will appear on the display. Oven will
chime with one minute remaining. Oven will chime when
complete and will continue to chime until canceled or
reset.
4
To cancel, reset or turn oven off, touch TIMED COOK.
5
Oven will automatically turn off when cook time is com-
plete. Touch OK to clear display.
GOURMET
Gourmet provides a variety of quick and convenient meal
preparations. Gourmet also provides recommendations for
ideal rack positions and tips to ensure cooking confidence.
Choose from six categories—meat, fish, baked goods, pizza,
vegetables and one dish meals. Each category can be refined
to ensure the most effective cooking mode and rack position
to create a cooking masterpiece.
preparations. Gourmet also provides recommendations for
ideal rack positions and tips to ensure cooking confidence.
Choose from six categories—meat, fish, baked goods, pizza,
vegetables and one dish meals. Each category can be refined
to ensure the most effective cooking mode and rack position
to create a cooking masterpiece.
WOLF APPLIANCE, INC. P.O. BOX 44848 MADISON, WI 53744 WOLFAPPLIANCE.COM 800.222.7820
825367 REV-A
5/2014
Cooking Modes
MODE
PRESET
RANGE
PROBE
USES
BAKE
350°F
(175°C)
200 – 550°F
(95 –
290°C
)
•
Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
standard recipes.
ROAST
350°F
(175°C)
200 – 550°F
(95 – 290°C)
•
Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
and stew meat that should be covered.
BROIL
High
Med
Low
550°F
(290°C)
450°F
(230°C)
350°F
(175°C)
Best for broiling meats, fish and poultry pieces up to 1" thick.
Utilize two-piece broiler pan and always broil with oven door
closed.
Utilize two-piece broiler pan and always broil with oven door
closed.
CONVECTION
ROAST
ROAST
325°F
(165°C)
200 – 550°F
(95 – 290°C)
•
Gently browns exterior and seals in juices. Perfect for roasting
tender cuts of beef, lamb, pork and poultry.
tender cuts of beef, lamb, pork and poultry.
CONVECTION
325°F
(165°C)
200 – 550°F
(95 – 290°C)
•
Uniform air movement makes it possible to multi-level rack cook
with even browning.
with even browning.
GOURMET
—
—
•
Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Preset
temperature and range are dependent on food and desired
doneness.
recommendations for cooking mode and rack position. Preset
temperature and range are dependent on food and desired
doneness.
PROOF
85°F
(30°C)
85 – 110°F
(30 – 45°C)
Ideal for proofing, or rising bread dough.
STONE
450°F
(230°C)
200 – 550°F
(95 – 290°C)
•
Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
accessory required.
DEHYDRATE
135°F
(60°C)
110 – 170°F
(45 – 75°C)
Dry a variety of fruits, vegetables, herbs and meat strips.
Accessory racks required.
Accessory racks required.
WARM
180°F
(80°C)
140 – 200°F
(60 – 95°C)
•
Designed to keep foods at serving temperature.