Wolf 823244 User manual

BAKE STONE ACCESSORY
USE AND CARE GUIDE
CLEANING, MAINTENANCE, AND MORE

2 | Wolf Customer Care 800.222.7820
Contents
4Safety Precautions
6Bake Stone Accessory
7Using the Bake Stone
9Bake Stone Recipes
14 Care Recommendations
15 Wolf Warranty
BAKE STONE ACCESSORY

wolfappliance.com | 3
BAKE STONE ACCESSORY
Important Note
To ensure this product is installed and operated as safely
and efciently as possible, take note of the following types
of highlighted information throughout this guide:
IMPORTANT NOTE highlights information that is especially
important.
CAUTION indicates a situation where minor injury or product
damage may occur if instructions are not followed.
WARNING states a hazard that may cause serious injury or
death if precautions are not followed.
IMPORTANT NOTE: Throughout this guide, dimensions in
parentheses are millimeters unless otherwise specied.

4 | Wolf Customer Care 800.222.7820
SAFETY PRECAUTIONS
•Be sure the oven cool air intake and oven exhaust
vent are unobstructed at all times.
•Position oven racks in desired locations when oven
is cool. If a rack must be repositioned after the
oven is already hot, be sure pot holder does not
contact a hot heating element in the oven.
•Do not repair or replace any part of this appli-
ance unless specically recommended in literature
accompanying this appliance.
•Do not use aluminum foil to line any part of this
appliance.
•Never use this appliance to warm or heat the room.
•Do not leave children alone or unattended in the
area where this appliance is in use. Never allow
children to sit or stand on the appliance.
•Do not use water on grease res. Smother
the ame or use a dry chemical or foam-type
extinguisher.
•Do not heat unopened food containers, such as
baby food jars and cans. Pressure build-up may
cause the container to burst and cause injury.
CAUTION
Do not place cookware on oven oor or use
aluminum foil or other material to line the oven
oor or side walls. Failure to adhere to this notice
will damage the porcelain and will void your
warranty.
IMPORTANT INSTRUCTIONS
GENERAL SAFETY PRECAUTIONS
•Read this guide carefully before using this appli-
ance to reduce risk of re, electric shock or injury.
•This appliance must be properly installed and ser-
viced by a qualied installer or service agency and
grounded by a qualied technician.
•Warranty service must be performed by Wolf
factory certied service.
•Have installer show you where the fuse or electrical
box is located in your home. Learn how and where
to shut off electricity to the appliance.
•Use oven only for cooking tasks expected of a
home oven as outlined in this guide.
•Clean only those parts listed in this guide.
•Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
•Always use dry pot holders when removing pans
from this appliance. Wet or damp pot holders can
cause steam burns. Do not use a towel or bulky
cloth in place of pot holders.
•Exercise caution when opening the oven door. Let
hot air or steam escape before looking or reaching
into the oven.

wolfappliance.com | 5
SAFETY PRECAUTIONS
IMPORTANT INSTRUCTIONS
GENERAL SAFETY PRECAUTIONS
•Do not store or use gasoline or other ammable
vapors and liquids in the vicinity of this or any other
appliance.
•Do not store items of interest to children above or
at the back of this appliance, as they could climb
on the appliance to reach items and be injured.
•Do not clean oven gasket; rubbing or moving the
gasket may compromise the door seal.
•Wear proper apparel. Loose-tting or hanging
garments should never be worn while using this
appliance.
•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 ammable or cause corrosion of
metal parts.
•Only use the temperature probe recommended for
this oven.
•Do not touch heating elements or interior surfaces
of oven. Heating elements may be hot even though
they are dark in color. Interior surfaces become hot
enough to cause burns. During and after use, do
not touch, or let clothing or other ammable mate-
rials contact heating elements or interior surfaces
of oven until they have had sufcient time to cool.
WARNING
PROPOSITION 65 FOR CALIFORNIA RESIDENTS
Cancer and Reproductive Harm—
www.P65Warnings.ca.gov

6 | Wolf Customer Care 800.222.7820
BAKE STONE PLACEMENT
1Place an existing oven rack in the lowest position.
2Remove all remaining oven racks.
3Place the bake stone on the bake stone rack. Refer to
the illustration below.
4Place the bake stone assembly onto the existing oven
rack. Refer to the illustration below.
Food is cooked directly on the bake stone. To prevent
sticking, apply cornmeal or our to the bottom of food. Use
the pizza peel included with the bake stone accessory to
remove food from the bake stone.
IMPORTANT NOTE: Use care in handling the bake stone.
It will chip or break if dropped.
Bake Stone Accessory
A specially-designed rack and bake stone are used to
achieve the desired results from this specic form of
cooking. To produce a hot oven environment necessary for
baking on a ceramic stone, the heat from all elements or
burner creates the perfect “brick oven” effect. Convection
fans help circulate air throughout the oven cavity, so even
temperatures are achieved.
Use bake stone mode when cooking with the Wolf bake
stone and rack. The temperature probe can be used in bake
stone mode.
CAUTION
Avoid cooking foods with a high fat content on the
bake stone. The porous ceramic material will absorb
grease and discolor the stone. Flare-ups can occur.
BAKE STONE ACCESSORY
Bake stone assembly Bake stone placement

wolfappliance.com | 7
USING THE BAKE STONE
Using the Bake Stone
DUAL FUEL RANGE
1Turn the oven selector bezel to MORE.
2Touch STONE on the control panel. Oven temperature
is preset at 450°F (230°C). Touch START to select preset
temperature. To change temperature, touch or use slide
bar to select desired temperature, then touch START.
3An audible chime signals the oven has reached preheat
temperature. Place food directly on the bake stone. For
best results, allow the oven to preheat for one hour.
4If the temperature probe is used, see temperature probe
instructions on the following page.
5If the timer is set, an audible chime indicates cook time
is complete. Remove food.
6Turn selector bezel to OFF to clear. Allow the oven and
bake stone to cool completely before removing bake
stone and rack.
INDUCTION RANGE
1Touch QUICK START.
2Touch STONE. Oven temperature is preset at 450°F
(230°C). Touch START to select preset temperature. To
change temperature, touch or use slide bar to select
desired temperature, then touch START.
3An audible chime signals the oven has reached preheat
temperature. Place food directly on the bake stone. For
best results, allow the oven to preheat for one hour.
4If the temperature probe is used, see temperature probe
instructions on the following page.
5If the timer is set, an audible chime indicates cook time
is complete. Remove food.
6Touch OFF to clear. Allow the oven and bake stone to
cool completely before removing bake stone and rack.

8 | Wolf Customer Care 800.222.7820
USING THE BAKE STONE
Temperature Probe
Use only the temperature probe shipped with this appliance.
Refer to the illustration below. The temperature probe mea-
sures the internal temperature of food while cooking without
opening the oven door. It is a convenient and accurate way
to achieve the perfect doneness regardless of the type of
food, cut or weight. The temperature probe can be used in
bake stone mode.
CAUTION
Probe and probe receptacle will be very hot. Handle
with care.
Temperature probe Probe receptacle
Setting controls:
1Place the bake stone assembly in the oven.
2Preheat the oven to the desired oven temperature in
STONE mode.
3When preheat is complete, place food directly on the
bake stone.
4Bake for approximately 10 minutes, then insert probe
sensor into the thickest area of food.
5Insert probe into probe receptacle. Refer to the illustra-
tion below. Close the oven door.
6Touch PROBE.
7Touch SET to select preset temperature. To change
temperature, use slide bar to select desired temperature,
then touch SET.
8An audible chime indicates internal temperature has
reached probe set point. Remove, then reinsert probe to
verify internal temperature.
9Touch OFF to clear.

wolfappliance.com | 9
Bake Stone Recipes
CINNAMON CHIP BAGELS
INGREDIENTS
31/2cups (420 g) our
1 Tbsp (15 ml) sugar
2 tsp (10 ml) salt
1 tsp (5 ml) active dry yeast
11/4cups (300 ml) water, 105–115°F (40–45°C)
1/3cup (50 g) cinnamon chips
FOOD PROCESSOR METHOD
Place our, sugar, salt, and yeast in food processor bowl with
metal blade. Process 5 seconds. With machine running, slowly
pour water through feed tube until dough forms. Process 30 sec-
onds.* Turn dough out onto a lightly oured surface and knead in
chips. Continue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 11/2cups (180 g) our, sugar, salt, and
undissolved yeast. Heat water to 120–130°F (50–55°C). Gradually
pour into dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add 3/4cup (90 g) our.
Continue beating 2 minutes more. Stir in enough additional our to
make a soft dough. Turn out onto lightly oured board and knead
until smooth and elastic, about 4 to 6 minutes. Knead in chips.
Continue following directions for rising and baking.
*If dough is too soft, add our, 1 tablespoon (15 ml) at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon (15 ml) at a
time, mixing well after each addition.
BAKE STONE RECIPES
RISING AND BAKING
Place bowl with dough in oven on rack position 3 (position 1 is
closest to oven oor). Place pie plate with 1 cup warm water on
oven rack below bread dough. Do not preheat. Close the oven
door and proof at 110°F (45°C) for 2 hours or until doubled in bulk.
Punch dough down and let rest, covered, on lightly oured surface
10 minutes. Cut dough into 6 even pieces. Roll each piece into a
smooth ball. Poke a 1" (25) hole in the middle of each ball and pull
into a bagel shape. Let rise, covered, for 30 minutes.
Preheat oven to 400°F (205°C). Use bake stone mode. Bring large
pot of water to a boil. Drop bagels one at a time into boiling water.
Boil 1 minute on each side. Remove with a slotted spoon and
place on a wire rack to drain. Place bagels on oured pizza peel.
Spray inside of oven with water to create steam. Place bagels in
oven. Bake 5 minutes; then spray again. Bake 5 minutes more.
Remove, spray tops with a little water for shinier crust. Cool.
Makes 6 bagels.

10 | Wolf Customer Care 800.222.7820
Bake Stone Recipes
FRENCH RYE BREAD
INGREDIENTS
3 cups (360 g) our
1/2cup (60 g) rye our
2 tsp (10 ml) salt
1 tsp (5 ml) active dry yeast
11/2cups (350 ml) water, 105–115°F (40–45°C)
FOOD PROCESSOR METHOD
Place ours, salt, and yeast in food processor bowl with metal
blade. Process for 5 seconds. With machine running, slowly pour
water through feed tube until dough forms. Process 30 seconds.*
Continue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 11/2cups (180 g) our, rye our, salt,
and undissolved yeast. Heat water to 120–130°F (50–55°C). Gradu-
ally pour into dry ingredients and beat 2 minutes at medium speed
of electric mixer, scraping bowl occasionally. Add 3/4cup (90 g)
our. Continue beating 2 minutes more. Stir in enough additional
our to make a soft dough. Turn out onto lightly oured board and
knead until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
*If dough is too soft, add our, 1 tablespoon (15 ml) at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon (15 ml) at a
time, mixing well after each addition.
RISING AND BAKING
Place bowl with dough in oven on rack position 3 (position 1 is
closest to oven oor). Place pie plate with 1 cup warm water on
oven rack below bread dough. Do not preheat. Close the oven
door and proof at 110°F (45°C) for 2 hours or until doubled in bulk.
Punch dough down and place on lightly oured countertop. Shape
into 2 long loaves. Cover with a towel. Let rise 1 to 2 hours more.
Preheat oven to 425°F (220°C). Use bake stone mode. Sprinkle
our on top of loaves. Slash tops several times. Spray inside of
oven with water to create steam. Bake loaves 5 minutes; then
spray again. Insert temperature probe into center of one bread.
Set probe to 200°F (95°C). Remove from oven when internal tem-
perature has been reached.
Makes 2 loaves.
ITALIAN FOCACCIA
INGREDIENTS
5 cups (600 g) our
2 tsp (10 ml) salt
1 Tbsp (15 ml) Italian seasoning
1(.25 oz) pkg active dry yeast
1 cup (240 ml) warm water, 110–120°F (45–50°C)
1 cup (240 ml) milk
41/2Tbsp (70 ml) olive oil, divided
1 tsp (5 ml) coarse salt, optional
TRADITIONAL DOUGH METHOD
Combine our, 2 teaspoons (10 ml) salt, seasoning, and undis-
solved yeast in mixing bowl. Combine water, milk, and 3 table-
spoons (45 ml) oil in small bowl and stir into our mixture until
evenly moistened. Beat vigorously for 1 minute.* Place bowl with
dough in oven on rack position 3 (position 1 is closest to oven
oor). Place pie plate with 1 cup warm water on oven rack below
bread dough. Do not preheat. Close the oven door and proof at
110°F (45°C) for 2 hours or until doubled in bulk.
*If dough is too soft, add our, 1 tablespoon (15 ml) at a time, mixing well
after each addition. If dough is too dry, add water, 1 tablespoon (15 ml) at a
time, mixing well after each addition.
RISING AND BAKING
Preheat oven to 400°F (205°C). Use bake stone mode. On well-
oured baking sheet, press dough into 11" (279) by 17" (432) rect-
angle. Make dimples in surface at 2" (51) intervals with ngertips.
Drizzle with remaining 11/2tablespoons (20 ml) oil. Sprinkle with
coarse salt, if desired. Place baking sheet in oven on rack position
3 (position 1 is closest to oven oor). Place pie plate with 1 cup
warm water on oven rack below bread dough. Do not preheat.
Close the oven door and proof at 110°F (45°C) for 1 hour or until
doubled in bulk. Slide dough from baking sheet onto bake stone.
Bake 15 minutes or until golden brown.
Makes 4–6 servings.
BAKE STONE RECIPES