Wolf e Series User manual

E Series Oven Quick Start Guide
Oven Operation
For complete information on the operation and maintenance
of your Wolf product, refer to the use & care guide.
CAUTION
Do not place cookware on the 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 interior and will void your warranty.
PRIOR TO USE
To ensure all residual oil from the manufacturing process has
been removed, each oven must go through the following
procedure.
1Clean oven thoroughly with hot water and a mild deter-
gent. Rinse and dry with a soft cloth.
2Turn on ventilation. Some smoke and odor is normal.
3Touch ROAST (ROAST for lower oven) and set tem-
perature to 550°F for one hour.
4Touch OFF and allow oven to cool with the door closed.
EXTENDED OPTIONS
1To enter extended options mode, touch and hold SET
CLOCK for 5 seconds.
2Touch ENTER to scroll through options, then follow
instructions on the control panel display.
3To exit, touch CLEAR.
SETTING CLOCK
1Touch SET CLOCK on the control panel.
2Touch number pads to set time of day.
3Touch ENTER, then touch 1 for AM or 2 for PM.
4Touch ENTER.
SETTING TIMER
1Touch SET TIMER on the control panel.
2Touch number pads to set time in hours and minutes.
3Touch ENTER.
4Oven will chime and time will ash when complete. Timer
will continue to chime until CLEAR is touched.
SETTING OVEN CONTROLS
1Touch desired cooking mode on the control panel. For
double ovens, touch UPPER/LOWER to select oven.
2Touch ENTER to select preset temperature or use number
pads to change temperature.
3Touch ENTER.
SETTING CONTROLS FOR PROOF
1Touch PROOF.
2Oven temperature is preset to 85°F. Touch ENTER to
select preset temperature or use number pads to change
temperature up to 110°F.
3Touch ENTER.
SETTING CONTROLS FOR TEMPERATURE PROBE
1Touch desired cooking mode.
2Touch ENTER to select preset temperature or use number
pads to change temperature, then touch ENTER.
3Insert probe into the thickest area of food. When making
bread, cook for approximately 10 minutes before inserting
probe.
4When preheat is complete, use a pot holder to lift probe
receptacle cover, then insert probe.
5Touch TEMP PROBE. Use number pads to select tem-
perature, then touch ENTER. Probe temperature appears
in the display until set point is reached.
6An audible chime indicates internal temperature has
reached probe set point. Remove, then reinsert probe to
verify internal temperature.
SETTING CONTROLS FOR SELF-CLEAN
For 3-hour self-clean:
1Touch CLEAN.
2Touch ENTER.
For 4-hour self-clean:
1Touch CLEAN.
2Touch TIMED COOK.
3Use number pads to increase stop time by 1 hour.
4Touch ENTER twice.

E Series Oven Quick Start Guide
SETTING CONTROLS FOR TIMED COOK
1Touch desired cooking mode.
2Touch ENTER to select preset temperature or use number
pads to change temperature.
3Touch TIMED COOK. Use number pads to set cook time in
hours and minutes.
4Touch ENTER.
5Oven will automatically turn off when cook time is
complete.
SETTING CONTROLS FOR DELAYED START
1Touch desired cooking mode.
2Touch ENTER to select preset temperature or use number
pads to change temperature. If ENTER is touched, oven
will begin to heat immediately, but will enter idle mode
once stop time is set.
3Touch TIMED COOK. Use number pads to set cook time
in hours and minutes.
4Use number pads to set stop time in hours and minutes.
5Oven will remain idle until start time and will turn off auto-
matically at stop time.
WOLF APPLIANCE, INC. P.O. BOX 44848 MADISON, WI 53744 WOLFAPPLIANCE.COM 800.222.7820
10/2014
Cooking Modes
MODE TOUCHPAD PRESET RANGE PROBE USES
Convection CONV 325°F
(165°C)
170 – 550°F
(75 – 290°C)
•Uniform air movement makes it possible to multi-level
rack cook with even browning.
Convection Bake BAKE 375°F
(190°C)
170 – 550°F
(75 – 290°C)
•Ideal for pie baking.
Convection Roast ROAST 325°F
(165°C)
170 – 550°F
(75 – 290°C)
•Perfect for roasting tender cuts of beef, lamb, pork and
poultry.
Convection Broil BROIL 1
2
3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Shortens broiling times for thicker cuts of meat, sh and
poultry. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake BAKE 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•Best for single-rack cooking, primarily baked foods. Use
for standard recipes.
Roast ROAST 350°F
(175°C)
170 – 550°F
(75 – 290°C)
•Best for roasting less tender cuts of meat, such as chuck
roasts and stew meat that should be covered.
Broil BROIL 1
2
3
550°F (290°C)
450°F (230°C)
350°F (175°C)
Best for broiling meats, sh and poultry pieces up to 1"
thick. Utilize two-piece broiler pan and always broil with
oven door closed.
Bake Stone STONE 400°F
(205°C)
170 – 550°F
(75 – 290°C)
•Baking on a ceramic stone. Great for pizza and bread.
Bake stone accessory required. Additional instructions
included with accessory.
Proof PROOF 85°F
(30°C)
85 – 110°F
(30 – 45°C)
•Ideal for proong, or rising bread dough.
Dehydration DEHYD 135°F
(60°C)
110 – 160°F
(45 – 70°C)
Dry a variety of fruits, vegetables and meats. Accessory
racks and door stop required. Additional instructions
included with accessory.
Self-Clean CLEAN — — Oven heats to an extremely high temperature to allow
food soil to burn off.