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

wolfappliance.com | 11
BAKE STONE RECIPES
Bake Stone Recipes
FRESH HOMEMADE PIZZA
PIZZA DOUGH
11/2cups (180 g) our
1(.25 oz) pkg active dry yeast
1 tsp (5 ml) sugar
3/4tsp (3 ml) salt
1/2cup + 2 Tbsp (150 ml) water, 105–115°F (40–45°C)
2 tsp (10 ml) oil
Cornmeal
CHEESE PIZZA
1/2cup (120 ml) pizza sauce
1 Tbsp (15 ml) grated Parmesan cheese
2 cups (300 g) shredded Mozzarella cheese
BARBECUE CHICKEN PIZZA
2 chicken breasts, cooked and cubed
1/3cup (80 ml) barbecue sauce
1/4cup (40 g) chopped red onion
1 cup (150 g) shredded Cheddar cheese
1 cup (150 g) Mozzarella cheese
FOOD PROCESSOR METHOD
Place our, yeast, sugar, and salt in food processor bowl with steel
blade. Process 5 seconds. With machine running, slowly pour
water and oil through feed tube until dough forms. Process 30
seconds.* Process 45 seconds more to knead dough.
*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. Prepare
pizza dough and roll into 12" (305) circle on cornmeal-dusted
surface. Place on pizza peel. Spread top with sauce, cheeses, and
favorite toppings. When oven is preheated, slide pizza onto bake
stone. Bake 6 to 10 minutes, until golden brown.
Dough makes one 15" (381) crust—frozen pizza dough can be
substituted.
PITA BREAD
INGREDIENTS
31/2cups (420 g) bread or all-purpose our
2 tsp (10 ml) salt
11/2tsp (8 ml) active dry yeast
1 cup (240 ml) water, 105–115°F (40–45°C)
1 Tbsp (15 ml) olive oil
FOOD PROCESSOR METHOD
Place our, salt, and yeast in food processor bowl with steel blade.
Process 5 seconds. With machine running, slowly pour water and
oil through feed tube until dough forms. Process 30 seconds.*
Process 45 seconds more to knead dough. Continue following
directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 11/2cups (180 g) our, salt, and undis-
solved yeast. Gradually pour water and oil 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 down dough. Divide into 8 pieces. Lightly coat each piece
in our and cover. Flatten each piece into a disk on a lightly oured
surface. Roll into 6" (152) to 8" (203) circles. Lightly our circles.
Cover.
Preheat oven to 500°F (260°C). Use bake stone mode. Place as
many circles as will t on bake stone using lightly oured pizza
peel. Bake 2 to 3 minutes or until puffed and golden brown. For
best results, allow oven to heat 5 minutes between batches. Cool
on wire rack.
Makes 8 pitas.

12 | Wolf Customer Care 800.222.7820
Bake Stone Recipes
ASIAGO BREAD
INGREDIENTS
31/2cups (420 g) our
2 tsp (10 ml) dried rosemary leaves
1 tsp (5 ml) salt
1 (.25 oz) pkg active dry yeast
1 tsp (5 ml) sugar
11/4cups (300 ml) water, 105–115°F (40–45°C)
2 Tbsp (30 ml) oil
11/4cups (190 g) diced Asiago cheese, divided
FOOD PROCESSOR METHOD
Place our, rosemary, salt, undissolved yeast, and sugar in food
processor bowl with metal blade. Process 5 seconds. With
machine running, slowly pour water and oil through feed tube until
dough forms. Process 30 seconds.* Process 45 seconds more to
knead dough. Continue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix undissolved yeast, sugar, 11/2cups
(180 g) our, rosemary, and salt. Gradually pour water and oil 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.
BAKE STONE RECIPES
RISING AND BAKING
On lightly oured surface, knead in 1 cup (150 g) cheese. 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 several hours or until doubled in bulk.
Shape dough into 12" (305) long football shape on pizza peel. Coat
loaf generously with our. Cover loosely and let rise in warm place
45 to 60 minutes or until almost doubled in bulk.
Preheat oven to 400°F (205°C). Use bake stone mode. Spray loaf
with cool water; sprinkle with more our. Cut 1/2"(13) deep slash
lengthwise down center of loaf with sharp knife. Sprinkle 1/4cup
(40 g) cheese into slash. Slide loaf onto bake stone. Bake 10
minutes. Insert temperature probe into center of bread, but not in
the cheese. Set probe to 200°F (95°C). Remove from oven when
internal temperature has been reached. Cool on wire rack.
Makes 1 loaf.

wolfappliance.com | 13
BAKE STONE RECIPES
Bake Stone Recipes
SOURDOUGH BREAD
INGREDIENTS
11/4cups (150 g) sourdough starter
31/2cups (420 g) our
2 tsp (10 ml) salt
1/4tsp (1 ml) active dry yeast
11/3cups (320 ml) water, 105–115°F (40–45°C)
FOOD PROCESSOR METHOD
Place starter, our, salt, and undissolved yeast in food processor
bowl with metal blade. With machine running, slowly pour water
through feed tube until dough forms. Process 30 seconds.* Con-
tinue following directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix starter, 11/2cups (180 g) our, 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 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 balls or long loaves and sprinkle with our. Cover with a
towel. Let rise 1 to 2 hours more.
Preheat oven to 400°F (205°C). Use bake stone mode. Slash the
top of the loaf with a sharp knife. Slide bread onto bake stone.
Spray inside of oven with water 2 or 3 times during the rst 10
minutes. After 10 minutes, reduce the temperature to 350°F
(175°C). Insert temperature probe into center of bread. Set probe to
210°F (100°C). Remove from oven when internal temperature has
been reached.
Makes 2 loaves.
SOURDOUGH STARTER
Mix together 11/2cups (180 g) our, 1/8teaspoon (.5 ml) yeast,
and 1 cup (240 ml) warm water. Stir, cover, and let stand at room
temperature for 1 to 2 days. Stir down. Measure the starter for the
Sourdough Bread recipe. Store remaining sourdough starter in
refrigerator. Once a month, mix in 1 cup (240 ml) water and 1 cup
(120 g) our.

14 | Wolf Customer Care 800.222.7820
Care Recommendations
CLEANING
Ceramic bake stone Remove excess food particles using a scraper. Allow bake stone to cool completely before wiping with
a wet cloth to avoid steam burns. Do not soak or immerse in water and do not use soap or detergent. The
ceramic stone could absorb and transmit those avors to the food. Permanent stains will not impair the
avor of the food.
Rack Wipe to remove excess food particles.
Pizza peel Wash with warm water and mild detergent.
CARE RECOMMENDATIONS
Sub-Zero, Sub-Zero & Design, Sub-Zero & Snowake Design, Dual Refrigeration, The Living Kitchen, Great American Kitchens The Fine Art of Kitchen Design, Wolf, Wolf &
Design, Wolf Gourmet, W & Design, red colored knobs, Cove, and Cove & Design are registered trademarks and service marks of Sub-Zero Group, Inc. and its subsidiaries.
All other trademarks are property of their respective owners in the United States and other countries.

Wolf Appliance Residential Limited Warranty
FOR RESIDENTIAL USE
FULL TWO YEAR WARRANTY*
For two years from the date of original installation, this Wolf Appliance product warranty covers all parts
and labor to repair or replace, under normal residential use, any part of the product that proves to be
defective in materials or workmanship. All service provided by Wolf Appliance under the above warranty
must be performed by Wolf factory certied service, unless otherwise specied by Wolf Appliance, Inc.
Service will be provided during normal business hours.
LIMITED FIVE YEAR WARRANTY
For ve years from the date of original installation, Wolf Appliance will repair or replace the following
parts that prove to be defective in materials or workmanship: gas burners (excludes appearance), electric
heating elements, blower motors (ventilation hoods), electronic control boards, magnetron tubes and
induction generators. If the owner uses Wolf factory certied service, the service provider will repair or
replace these parts with the owner paying for all other costs, including labor. If the owner uses non-certi-
ed service, the owner must contact Wolf Appliance, Inc. (using the information below) to receive repaired
or replacement parts. Wolf Appliance will not reimburse the owner for parts purchased from non-certied
service or other sources.
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 fty states of the United States, the District of Columbia or the ten
provinces of Canada. This warranty does not cover any parts or labor to correct any defect caused by
negligence, accident or improper use, maintenance, installation, service or repair.
THE REMEDIES DESCRIBED ABOVE FOR EACH WARRANTY ARE THE ONLY ONES THAT WOLF APPLIANCE,
INC. WILL PROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY WARRANTY ARISING BY OPERATION
OF LAW. WOLF APPLIANCE, INC. WILL NOT BE RESPONSIBLE FOR ANY CONSEQUENTIAL OR INCIDEN-
TAL 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 specic 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 Wolf factory certied service nearest you, contact Wolf
Appliance, Inc., P.O. Box 44848, Madison, WI 53744; check the contact & support section of our website,
wolfappliance.com, email us at [email protected] or call 800-222-7820.
*Stainless steel (doors, panels, handles, product frames and interior surfaces) are covered by a limited
60-day parts and labor warranty for cosmetic defects.
*Replacement lters for ventilation hood recirculating kits are not covered by the product warranty.

WOLF APPLIANCE, INC. P.O. BOX 44848 MADISON, WI 53744 WOLFAPPLIANCE.COM 800.222.7820
9018980 REV-A 3/2018