Wolf BAKE STONE User manual

USE & CARE GUIDE
Bake Stone Accessory for Gas Ranges
819355 REV-A 9/2012

Important Note
To ensure the safe and efficient use of Wolf equipment,
please take note of the following types of highlighted
information throughout this guide:
IM ORTANT NOTE highlights information that is especially
important.
CAUTION signals 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.
Contents
Wolf Bake Stone Accessory for Gas Ranges . . . . . . . . 3
SafetyInstructions ............................4
Bake Stone Use & Care for Gas Ranges . . . . . . . . . . . 6
Bake Stone Recipes for Gas Ranges . . . . . . . . . . . . . . 8
WolfWarranty ...............................13
Features and specifications are subject to change at any time
without notice. Visit our website, wolfappliance.com for the
most up-to-date information.
IM ORTANT NOTE: Throughout this guide, dimensions in
parentheses are millimeters unless otherwise specified.

Wolf Bake Stone Accessory for Gas Ranges 3
wolfappliance.com
Thank You
Your purchase of a Wolf gas range attests to the impor-
tance you place upon the quality and performance of your
cooking equipment. This bake stone accessory will allow
you to expand your cooking capabilities.
We know you are eager to start cooking, but before you
do, please take some time to read this use & care guide.
Whether you are a beginning cook or an expert chef, it will
be to your benefit to familiarize yourself with the safety
practices, features, operation and care recommendations
of the Wolf bake stone accessory. The bake stone recipes
on pages 8–12 will help you get started.
Your Wolf Appliance product is protected by a warranty
that is one of the finest in the industry. Take a moment to
read the warranty statement at the end of this guide and
refer to it should service become necessary.
Do not place cookware on oven floor or use aluminum
foil or other material to line the oven floor or side walls.
Failure to adhere to this notice will damage the porce-
lain and will void your warranty.

Safety Instructions 4
IMPORTANT INSTRUCTIONS
IM ORTANT NOTE: Read all safety instructions before
using this appliance.
• Read this use & care guide carefully before using
your new bake stone accessory to reduce the risk of
fire, electric shock or injury to persons.
• Ensure proper installation and servicing. This appli-
ance must be properly installed and grounded by a
qualified technician.
• Warranty service must be performed by Wolf factory
certified service.
• ave installer show you where the gas supply
shut-off valve is located in your home. Learn how
and where to shut off the gas supply to the range.
• ave installer show you where the fuse or electrical
box is located in your home. Learn how and where
to shut off electricity to the range.
• Use oven only for cooking tasks expected of a home
oven as outlined in this guide.
GENERAL SAFETY REQUIREMENTS
• Always use dry pot holders when removing pans
from the oven. Wet or damp pot holders can cause
steam burns. Do not let pot holders touch the
burner. Do not use a towel or other bulky cloth.
• Exercise caution when opening the oven door. Let
hot air or steam escape before looking or reaching
into the oven.
• Be sure that the oven cool air intake (located below
the front kick panel) and oven exhaust vent (located
at the back of the cooking surface) 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 certain pot holder does not contact
a hot heating element in the oven.
• Do not repair or replace any part of the oven unless
specifically recommended in literature accompany-
ing this appliance. All service should be referred to
Wolf factory certified service.
Do not place cookware on oven floor or use
aluminum foil or other material to line the oven floor
or side walls. Failure to adhere to this notice will
damage the porcelain and will void your warranty.

Safety Instructions 5
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•
Do not use abrasive or caustic cleaners or deter-
gents on this appliance as these may cause perma-
nent damage. Do not use aerosol cleaners as these
may be flammable or cause corrosion of metal parts.
• Do not clean the oven gasket, because rubbing or
moving the gasket may eliminate the required tight
door seal.
• Do not wear loose or hanging apparel while using
the gas range.
• Do not touch the burner or interior surfaces of the
oven. The burner may be hot even though it is dark
in color. The interior of the oven becomes hot
enough to cause burns. Other surfaces of the oven
may become hot enough to cause burns. These
surfaces include the oven door, window, oven vent
and the surface near the oven vent.
IMPORTANT INSTRUCTIONS
GENERAL SAFETY REQUIREMENTS
• Do not use commercial oven cleaners or oven liner
protective coatings, such as aluminum foil, on any
part of the oven.
• Do not place cookware on the floor of the oven.
• Do not use oven for warming or heating a room.
• Do not leave children alone or unattended in the area
where the oven is in use. Never allow children to sit
or stand on any part of the oven. Do not let children
play with the gas range.
• Do not use water on grease fires. Smother any
flames with a lid, baking sheet or flat tray. Flaming
grease can be extinguished with baking soda or a
multi-purpose chemical or foam extinguisher.
• Do not heat unopened food containers as they could
burst and cause injury.
• Do not store combustible, flammable or explosive
materials in the oven or adjacent cabinets. Do not store items of interest to children above the
gas range, as they could climb on the appliance to
reach items and be injured.

Bake Stone
Aspecially designed rack and bake stone are used to
assure the food quality expected from this specific form
of cooking. To produce a hot oven environment necessary
for baking on a ceramic stone, the heat from the burner
creates the perfect “brick oven” effect. The convection fan
helps circulate the air throughout the oven cavity, so even
temperatures are achieved.
BAKE STONE LACEMENT
To prepare the oven for bake stone use, remove all
oven racks. Slide the bake stone rack onto rack guide
position 1 and place the bake stone on the rack with the
lip hanging over front edge of rack. Refer to the illustration
below.
IM ORTANT NOTE: Use care in handling the bake stone.
It will chip or break if dropped.
Bake Stone Use & Care for Gas Ranges 6
BAKE STONE
POSITION 1
Bake stone placement.
BAKE STONE CARE
Remove excess food from the bake stone using a scraper.
Brush off any crumbs. Allow the bake stone to cool
completely before wiping with a wet cloth. Wet cloths on
a hot surface can cause steam burns. Do not soak or
immerse the bake stone in water and do not use soap or
detergent. The ceramic stone could absorb the taste and
transmit those flavors to the food.
Stubborn stains may occur on the bake stone. These will
not impair the flavor of the food being cooked.
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 Use & Care for Gas Ranges 7
wolfappliance.com
WOLF TI S FOR BREAD DOUGH
•umidity affects moisture of the bread dough. On a
humid day, add more flour, a tablespoon at a time, until
the desired dough texture is acquired. On a dry day,
add more water, a tablespoon at a time, until the dough
becomes softer.
•Food processor bowls needed for the recipes on the
following pages should hold 12 cups (2.8 L) to 14 cups
(3.3 L). This will allow for two 11/2lb (.7 kg) loaves of
bread to be mixed at one time. Smaller processor
bowls would require cutting the ingredients in half,
except the dry yeast.
•Allow the food processor to knead the dough. This
usually takes 30 to 45 seconds after dough becomes
a ball inside the food processor bowl.
•The dough blade can be substituted for the metal
cutting blade. Follow manufacturer’s directions for your
specific food processor.
WOLF TI S FOR BAKING BREAD
•After the initial baking time of 10 minutes, the oven
temperature can be reduced to control outside
browning of the bread.
•The exterior of yeast breads can be made more crusty
by using a spray bottle to spray the oven interior with
water before and during baking.
Using the Bake Stone
WOLF TI S FOR SUCCESS
•Turn on the convection fan.
•Always preheat after positioning the oven rack and
bake stone. For best results, preheat oven for one hour
before adding food.
•Use only the Wolf bake stone in the gas range.
•Use only one bake stone rack per oven.
•Food is usually cooked directly on the stone. To
prevent sticking, apply plenty of cornmeal or flour to
the bottom of the food.
•The pizza peel is used to remove foods easily from the
oven. Simply slide the peel under the food on the bake
stone and lift out of the oven.
•When baking a series of breads or pizzas in a row,
allow 5 minutes between foods for the bake stone to
return to the proper temperature.
•Bake stone and rack should be removed after baking.
•Keep the oven door closed until the oven has cooled
completely to protect components from heat.

Bake Stone Recipes for Gas Ranges 8
Cinnamon Chip Bagels
Makes 6 bagels
31/2cups (420 g) flour
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 ROCESSOR METHOD
Place flour, 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 seconds.* Turn dough out onto a lightly
floured surface and knead in chips. Continue following
directions for rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix 11/2cups (180 g) flour, sugar,
salt and undissolved yeast. eat 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) flour. Continue beating 2
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 4 to 6 minutes. Knead in
chips. Continue following directions for rising and baking.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.
RISING AND BAKING
Place dough in 2-gallon (7.6 L) plastic bag, pressing out
excess air. Let rise for 2 hours or until doubled in bulk.
Punch dough down and let rest, covered, on lightly floured
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 Wolf oven to 400°F (205°C) and turn on convection
fan. 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 floured 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.

Bake Stone Recipes for Gas Ranges 9
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French Rye Bread
Makes 2 l aves
3 cups (360 g) flour
1/2cup (60 g) rye flour
2 tsp (10 ml) salt
1 tsp (5 ml) active dry yeast
11/2cups (350 ml) water, 105–115°F (40–45°C)
FOOD ROCESSOR METHOD
Place flours, 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) flour, rye
flour, salt and undissolved yeast. eat 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) flour. Continue beating 2
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
RISING AND BAKING
Place dough in 2-gallon (7.6 L) plastic bag, pressing out
excess air. Let rise for 2 to 3 hours. Punch dough down
and place on lightly floured countertop. Shape into 2 long
loaves. Cover with a towel. Let rise 1 to 2 hours more.
Preheat Wolf oven to 425°F (220°C) and turn on convection
fan. Sprinkle flour on top of loaves. Slash tops several
times. Spray inside of oven with water to create steam.
Bake loaves 5 minutes; then spray again. Bake an addi-
tional 10 to 15 minutes then remove from oven.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.
Italian Focaccia
Makes 4 t 6 servings
5 cups (600 g) flour
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 flour, 2 teaspoons (10 ml) salt, seasoning and
undissolved yeast in mixing bowl. Combine water, milk
and 3 tablespoons (45 ml) oil in small bowl and stir into
flour mixture until evenly moistened. Beat vigorously for
1 minute.* Cover bowl and let rise until doubled in bulk,
about 1 hour.
RISING AND BAKING
Preheat Wolf oven to 400°F (205°C) and turn on convection
fan. On well-floured baking sheet, press dough into 11"
(279) by 17" (432) rectangle. Make dimples in surface at 2"
(51) intervals with fingertips. Drizzle with remaining 11/2
tablespoons (20 ml) oil. Sprinkle with coarse salt, if desired.
Let rise until doubled in bulk, about 1 hour. Slide dough
from baking sheet onto bake stone. Bake 15 minutes or
until golden brown.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.

Bake Stone Recipes for Gas Ranges 10
Fresh omemade Pizza
IZZA DOUGH
D ugh f r ne 15" (381) crust
(fr zen pizza d ugh can be substituted)
11/2cups (180 g) flour
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 IZZA
1/2cup (120 ml) pizza sauce
1 Tbsp (15 ml) grated Parmesan cheese
2 cups (300 g) shredded Mozzarella cheese
BARBECUE CHICKEN IZZA
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 ROCESSOR METHOD
Place flour, 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.
RISING AND BAKING
Preheat Wolf oven to 400°F (205°C) and turn on convection
fan. 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.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.
Pita Bread
Makes 8 pitas
31/2cups (420 g) bread or all-purpose flour
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 ROCESSOR METHOD
Place flour, 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) flour, salt
and undissolved 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) flour. Continue beating 2 minutes more. Stir in
enough additional flour to make a soft dough. Turn out
onto lightly floured board and knead until smooth and
elastic, about 8 to 10 minutes. Continue following direc-
tions for rising and baking.
RISING AND BAKING
Place dough in 2-gallon (7.6 L) plastic bag, pressing out
excess air. Let rise for several hours or until doubled in
bulk. Punch down dough. Divide into 8 pieces. Lightly
coat each piece in flour and cover. Flatten each piece into
a disk on a lightly floured surface. Roll into 6" (152) to 8"
(203) circles. Lightly flour circles. Cover.
Preheat Wolf oven to 500°F (260°C) and turn on convection
fan. Place as many circles as will fit on bake stone using
lightly floured 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.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.

Bake Stone Recipes for Gas Ranges 11
wolfappliance.com
RISING AND BAKING
Place dough in 2-gallon (7.6 L) plastic bag, pressing out
excess air. Let rise for 2 to 3 hours, until doubled in bulk.
Punch dough down and place on lightly floured counter-
top. Shape into 2 balls or long loaves and sprinkle with
flour. Cover with a towel. Let rise 1 to 2 hours more.
Preheat Wolf oven to 400°F (205°C) and turn on convection
fan. 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 first 10 minutes. After 10 minutes,
reduce the temperature to 350°F (175°C). Bake for an
additional 5 to 10 minutes and remove from oven.
SOURDOUGH STARTER
Mix together 11/2cups (180 g) flour, 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 above recipe. Store remaining
sourdough starter in refrigerator. Once a month, mix in 1
cup (240 ml) water and 1 cup (120 g) flour.
Sourdough Bread
Makes 2 l aves
11/4cups (150 g) sourdough starter
31/2cups (420 g) flour
2 tsp (10 ml) salt
1/4tsp (1 ml) active dry yeast
11/3cups (320 ml) water, 105–115°F (40–45°C)
FOOD ROCESSOR METHOD
Place starter, flour, 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.* Continue following directions for
rising and baking.
TRADITIONAL DOUGH METHOD
In large bowl thoroughly mix starter, 11/2cups (180 g) flour,
salt and undissolved yeast. eat 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) flour. Continue beating 2
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.

Bake Stone Recipes for Gas Ranges 12
The information and images in this guide are the copyright property of Wolf Appliance, Inc. Neither this guide nor any information or images contained herein
may be copied or used in whole or in part without the express written permission of Wolf Appliance, Inc. ©Wolf Appliance, Inc. all rights reserved.
Wolf, Wolf & Design, Wolf Gourmet, W & Design and the color red as applied to knobs are registered trademarks and service marks of Wolf Appliance, Inc.
Sub-Zero, Sub-Zero & Design, Dual Refrigeration, Constant Care and The Living Kitchen are registered trademarks and service marks of Sub-Zero, Inc.
(collectively, the “Company Marks.”) All other trademarks or registered trademarks are property of their respective owners in the United States and other countries.
Asiago Bread
Makes 1 l af
31/2cups (420 g) flour
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 ROCESSOR METHOD
Place flour, 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 11/2cups (180 g) flour,
rosemary, salt, undissolved yeast and sugar. Gradually
pour water and oil into dry ingredients and beat 2 minutes
at medium speed of electric mixer, scraping bowl occa-
sionally. Add 3/4cup (90 g) flour. Continue beating 2
minutes more. Stir in enough additional flour to make a
soft dough. Turn out onto lightly floured board and knead
until smooth and elastic, about 8 to 10 minutes. Continue
following directions for rising and baking.
*If d ugh is t s ft, add fl ur, 1 tablesp n (15 ml) at a time,
mixing well after each additi n. If d ugh is t dry, add water,
1 tablesp n (15 ml) at a time, mixing well after each additi n.
RISING AND BAKING
On lightly floured surface, knead in 1 cup (150 g) cheese.
Place dough in 2-gallon (7.6 L) plastic bag, pressing out
excess air. Let rest for several hours or until doubled in
bulk. Shape dough into 12" (305) long football shape on
pizza peel. Coat loaf generously with flour. Cover loosely
and let rise in warm place 45 to 60 minutes or until almost
doubled in bulk.
Preheat Wolf oven to 400°F (205°C) and turn on convection
fan. Spray loaf with cool water; sprinkle with more flour.
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 for 25 to 30 minutes.
Remove from oven when desired internal temperature is
reached. Cool on wire rack.

Wolf Appliance Products Limited Warranty
FOR 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, 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 certified service, unless otherwise specified by Wolf Appliance, Inc. Service will be provided
during normal business hours.
LIMITED FIVE YEAR WARRANTY
For five 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 (excluding appearance), electric heating
elements, blower motors (ventilation hoods), electronic control boards, magnetron tubes and induction
generators. The part(s) will be repaired or replaced, free of charge, with the owner paying for all other costs
including labor. All service provided by Wolf Appliance under the above warranty must be performed by Wolf
factory certified service, unless otherwise specified by Wolf Appliance, Inc. Service will be provided during
normal business hours.
TERMS A LICABLE 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 THAT WOLF A LIANCE,
INC. WILL ROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY WARRANTY ARISING BY O ERATION
OF LAW. WOLF A LIANCE, INC. WILL NOT BE RES ONSIBLE FOR ANY CONSEQUENTIAL OR INCIDENTAL
DAMAGES ARISING FROM THE BREACH OF THIS WARRANTY OR ANY OTHER WARRANTY, WHETHER
EX RESS, IM LIED 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 Wolf factory certified service nearest you, contact Wolf
Appliance, Inc., P.O. Box 44848, Madison, WI 53744; check the contact & support section of our website,
wolfappliance.com 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 filters for ventilation hood recirculating kits are not covered by the product warranty.