Wolf Df484Cg Users Manual UCI

DF484CG to the manual 7047806d-08fe-41d6-a1d3-c40a40a6b041

2015-02-03

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USE &CARE INFORMATION

DUAL FUEL RANGES

CONTENTS

Wolf Dual Fuel Range 3

Safety Instructions and Precautions 4

Wolf Dual Fuel Range Features 8

Wolf Dual Fuel Range Surface Operation 10

Wolf Dual Fuel Range Oven Operation 20

Wolf Dual Fuel Range Care 43

Wolf Cooking Guide 48

Wolf Troubleshooting Guide 52

Wolf Service Information 54

Wolf Warranty 55

As you read this Use & Care Information,

take particular note of the CAUTION and

WARNING symbols when they appear.

This information is important for safe and

efficient use of the Wolf equipment.

In addition, this Use & CareInformation may

signal an IMPORTANT NOTE which highlights

information that is especially important.

signals a situation where minor injury or

product damage may occur if you do not

follow instructions.

states a hazard that may cause serious

injury or death if precautions are not

followed.

WOLF®is a registered trademark of Wolf Appliance Company, Inc.

THANK YOU

Your purchase of a Wolf dual fuel range

attests to the importance you place upon the

quality and performance of your cooking

equipment. We understand this importance

and have designed and built your dual fuel

range with quality materials and workman-

ship to give you years of dependable service.

We know you are eager to start cooking, but

before you do, please take some time to read

this Use & Care Information. Whether you are

abeginning 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 dual fuel range.

We appreciate your choice of a Wolf Appli-

ance product and welcome any suggestions

or comments you may have. To share your

opinions with us, please call 800-332-9513.

Your Wolf dual fuel range is protected by a

warranty that is one of the finest in the

industry. Take a moment to read the warranty

statement on page 55 and refer to it should

service become necessary.

IMPORTANT NOTE:

Check the appliance

rating plate located under the control panel

for type of gas. If this appliance does not

correspond to your type of gas (natural or

LP), contact your Wolf dealer.

WOLF DUAL FUEL RANGE

IMPORTANT NOTE:

Installation and service must be

performed by a qualified installer,

service agency or the gas supplier.

Warranty service must be performed

by a Wolf authorized service center.

Do not store or use gasoline or

other flammable vapors and liquids

in the vicinity of this or any other

appliance.

Aventilation hood is recommended

for use with the Wolf dual fuel range.

WHAT TO DO IF YOU SMELL GAS:

Do not try to light any appliance.

Do not touch any electrical switch.

Do not use any phone in your

building.

Immediately call your gas supplier

from a neighbor’s phone. Follow the

gas supplier’sinstructions.

If you cannot reach your gas

supplier,call the fire department.

CONTACT

INFORMATION

Wolf Customer

Service:

800-332-9513

Website:

wolfappliance.com

DO NOT place any cookwareon

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.

If the information in this book is

not followed exactly, a fire or

explosion may result, causing

property damage, personal injury

or death.

THE RANGE

IMPORTANT NOTE: Read all

instructions before using this

appliance.

Read this Use & Care Information

carefully before using your new dual

fuel range to reduce the risk of fire,

electric shock or injury to persons.

Ensure proper installation and serv-

icing. This appliance must be

properly installed and grounded by

aqualified technician.

Have your installer show you where

the fuse or junction box is located in

your home. Learn how and where to

turn off the electricity to the oven.

Do not use aluminum foil to line any

part of the range or oven cavity.

Always use dry pot holders when

removing pans from the oven or

range. Wet or damp pot holders can

cause steam burns. Do not use a

towel or bulky cloth in place of pot

holders.

Do not use the appliance to warm

or heat the room.

Do not repair or replace any part of

the range unless specifically recom-

mended in literature accompanying

this appliance. All service should be

referred to a qualified technician.

Never leave the range unattended

when in use.

Do not leave children alone or unat-

tended in the area where the range

is in use. Never allow children to sit

or stand on any part of the range.

Do not let children play with the

range or oven.

SAFETY INSTRUCTIONS AND PRECAUTIONS

Do not store items of interest to

children above or at the back of the

range, as they could climb on the

appliance to reach items and be

injured.

Do not use water on grease fires.

Smother any flames with a lid,

baking sheet or metal tray. Flaming

grease can be extinguished with

baking soda or a multipurpose

chemical or foam extinguisher.

Do not heat unopened food contain-

ers as they could burst and cause

injury.

Do not storecombustible, flamma-

ble or explosive materials near

burners, oven or adjacent cabinets

or let grease or other flammable

substances accumulate on the range.

ELECTRIC OVEN

Use the oven only for cooking tasks

expected of a home oven as outlined

in this book.

Always properly clean and maintain

the oven as recommended in this

book.

Exercise caution when opening the

oven door. Let hot air or steam

escape before looking or reaching

into the oven.

DO NOT place any cookwareon

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.

TOP SURFACE BURNERS

Have your installer show you where

the gas supply shut-off valve is

located in your home. Learn how

and where to turn off the gas to the

range.

Before performing any service, turn

off the gas supply by closing the gas

shut-off valve and turn off the elec-

tricity to the oven.

Keep igniters clean and dry for

proper lighting and performance of

the burners.

Keep appliance area clear and free

from combustible material.

In the event that a burner goes out

and gas escapes, open a window or

adoor. Wait at least five minutes

before using the unit.

Do not obstruct the flow of air. Your

kitchen must have an adequate

supply of fresh air to ensureproper

combustion and ventilation.

When cooking, set burner controls

so that the flame does not extend

beyond the bottom of the pan.

Always turn panhandles inward so

they do not extend over adjacent

work areas, burners or the edge of

the range.

Always check the positions of the

control knobs to make certain the

range or top surface burners are off

when you are finished cooking.

Be sure that the oven cool air intake

(located above the door) and the

oven exhaust vent (located below

the door) are unobstructed at all

times.

Position oven racks in desired loca-

tions when the oven is cool. If a rack

must be repositioned after the oven

is already hot, be certain the pot

holder does not contact a hot

heating element in the oven.

Before using the Self-Clean mode,

remove the broiler grill and pan,

oven racks, oven rack guides and

any other utensils.

Clean only those parts listed in this

book.

Cooling fan should be operating

during the Self-Clean mode. If you

notice that the cooling fan is not

operating, contact a Wolf authorized

service center before using Self-

Clean mode again. Cooling fan will

turn on automatically about 10

minutes after Self-Clean mode is

initiated.

Do not use commercial oven

cleaners or oven liner protective

coatings on any part of the oven.

Do not use abrasive or caustic

cleaners or detergents on this appli-

ance as these may cause permanent

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 touch heating elements or

interior surfaces of oven.

SAFETY INSTRUCTIONS AND PRECAUTIONS

Start the ventilation hood approxi-

mately five minutes before cooking

on the range or top surface burners;

this establishes an air curtain, and

improves the capture of vapor and

moisture.

Do not cover the burners and grates

with anything except properly

selected utensils. Decorative covers

should not be used.

Wear proper apparel. Never let loose

clothing or other flammable materi-

als come in contact with the burners

while in operation. Fabric may ignite

and cause personal injury.

When using the range, do not touch

the grates, burner caps, burner

bases or any other parts in proximity

to the flame. These components

may be hot enough to cause burns.

If the range is near a window, do

not use long curtains as a window

treatment, as they could blow over

the range and create a fire hazard.

Boilovers and greasy spills may

smoke or ignite.

Do not storeor use gasoline or

other flammable vapors and liquids

in the vicinity of this or any other

appliance.

Choose pans with easily grasped

handles that will stay cool while

cooking. Refer to CookwareSelec-

tion on page 43.

TOP SURFACE BURNERS

When deep fat frying, be certain that

the pan is large enough to accom-

modate the desired volume of food

without overflow caused by

bubbling of the fat. Never leave a

deep fat fryer unattended. Avoid

deep fat frying of moist or frost-

covered foods, as foods with high

water content may cause spattering

or spilling of the hot fat. Heat fat

slowly, and stir together any combi-

nations of oils and fats prior to

applying heat. Utilize a deep fat

frying thermometer to avoid heating

the fat to temperatures above the

flash point.

Always light each burner prior to

placing a pan on the burner grate.

Also, turn the control knob to the

OFF position before removing a pan

from the burner grate.

Do not clean the range while it is

still hot. If using a damp sponge or

cloth, wait until the range has cooled

sufficiently to prevent steam burns.

Also, some cleaners can produce

harmful or unpleasant fumes if

applied to hot surfaces. Refer to

Care Recommendations on pages

45–47.

Keep any ventilation filters clean to

avoid grease fires.

Always set pans gently onto the

grates and center them so that they

are well balanced.

Do not allow aluminum foil, plastic,

paper or cloth to come in contact

with a hot burner or grate. Do not

allow pans to boil dry.

USE AN EXTINGUISHER ONLY IF:

You know you have a Class ABC

extinguisher and you already know

how to operate it.

The fireis small and contained in

the area where it started.

The fire department is being called.

You can fight the fire with your back

to an exit (NFPA Fire Safety Tips).

COMMONWEALTH OF

MASSACHUSETTS

Installations and repairs must be

performed by a qualified or

licensed contractor,plumber or gas

fitter,qualified or licensed by the

state, province or region where this

appliance is being installed.

Use only gas shut-offvalves

approved for use within the state,

province or region where this

appliance is being installed.

Aflexible gas connector, when

used, must not exceed 3' (.9 m).

Burning gas cooking fuel gener-

ates some by-products that are

on the list of substances known

to cause cancer or reproductive

harm. To minimize exposure to

these substances, always operate

this unit according to the instruc-

tions contained in this book and

provide good ventilation.

CALIFORNIA PROPOSITION 65

TO REDUCE THE RISK OF INJURY

TO PERSONS IN THE EVENT OF

A RANGE GREASE FIRE,

OBSERVE THE FOLLOWING:

Smother flames with a close-

fitting lid, baking sheet or other

metal tray; then turn off the gas

burner. Be careful to prevent

burns. If the flames do not go out

immediately, evacuate and call

the fire department.

Do not use water on grease fires.

Never pick up a flaming pan—

you may be burned.

SAFETY PRECAUTIONS

DUAL FUEL RANGE FEATURES

Natural or LP gas rangetop with dual

convection electric oven(s)

18" (457) oven on 48" (1219) range is single

convection

Classic stainless steel exterior finish with

island trim

Distinctive red or black control knobs

Platinum bezels surround all knobs—

chrome or brass bezels optional

Dual-stacked, sealed surface burners, all

with simmer capabilities and automatic

reignition at all settings

15,000 Btu/hr (4.4 kW) burners with 950

Btu/hr (.3 kW) delivered at simmer

9,200 Btu/hr (2.7 kW) burner with 325

Btu/hr (.1 kW) delivered at simmer and melt

feature

WOLF DUAL FUEL RANGE FEATURES

DUAL FUEL RANGE

Model DF484CG shown

Continuous cast

iron top grates

Pivoting, hidden

control panel

Coaxial oven

selector knob

Dual halogen

oven lighting

Spring/damper

door system

Control knobs with

platinum bezels

Location of rating

plate

Dual convection oven

Stainless steel

island trim

Infrared griddle

(optional)

Infrared charbroiler

(optional)

Single convection

oven – 48" (1219)

range only

Adjustable front legs and

rear casters

Blue porcelain oven

interiors

Dual-stacked,

sealed burners

Spring/damper

door system

Griddle

indicator light

Stainless steel

exterior finish

Coaxial oven

selector knob

WOLF

WARRANTY

Wolf products are

covered by a two

and five year

residential

warranty (exclu-

sions apply). See

warranty details

at the end of this

guide.

Optional infrared charbroiler—16,000

Btu/hr (4.7 kW)

Optional infrared griddle or double

griddle—15,000 Btu/hr (4.4 kW) for natural

gas and 13,000 Btu/hr (3.8 kW) for LP gas

Optional French Top—15,000 Btu/hr

(4.4 kW)

Porcelain-coated cast iron continuous top

grates

Pivoting, hidden touch control panel

Eight cooking modes

Self-cleaning oven(s)

Coaxial, temperature-displaying oven

selector knob

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE FEATURES

This appliance is certified by Star-K

to meet strict religious regulations in

conjunction with specific instructions

found on www.star-k.org.

Cobalt blue porcelain oven interior

Proof mode for 18" (457) oven on 48" (1219)

range

Temperature probe feature

Three adjustable oven racks with full-exten-

sion bottom rack

Hidden bake element and recessed broil

element in oven(s)

Triple-pane oven door window(s) and dual

halogen lighting

Spring/damper door system on oven

door(s)

Adjustable stainless steel legs in front and

adjustable rear casters

CSA certified for US and Canada

Two and five year residential warranty—

exclusions apply—see warranty at the end

of this guide

ACCESSORIES

Optional acces-

sories are available

through your

Wolf dealer. To

obtain local dealer

information, visit

the Locator section

of our website,

wolfappliance.com.

DUAL FUEL RANGE ACCESSORIES

These optional accessories are available

through your Wolf dealer. To obtain local

dealer information, visit the Locator section of

our website, wolfappliance.com.

5" (127) and 10" (254) classic stainless

steel risers

20" (508) classic stainless steel riser with

shelf

Red or black control knobs (must be

ordered with the range)

Bezel accent colors in chrome or brass

Porcelain cast dual wok grate

Porcelain cast dual S-grates

Hardwood cutting board

Additional oven racks

Dehydration accessory

Bake stone accessory

High altitude conversion kit

VENTILATION OPTIONS

It is recommended that you operate the Wolf

dual fuel range with one of the following Pro

ventilation hoods. Contact your Wolf dealer for

details.

ProWall Hood – 22" (559), 24" (610) or

27" (686) depths and 30" (762) to 66" (1676)

widths in classic stainless steel.

ProIsland Hood – 36" (914) to 66" (1676)

widths in classic stainless steel.

Pro Hood Liner – available in widths to

accommodate 30" (762) to 60" (1524) hood

shells.

All Pro ventilation hoods have welded seams,

sealed halogen lighting and removable, dish-

washer-safe stainless steel filters.

DUAL-STACKED BURNER ASSEMBLY

The unique dual-stacked burner design

combines all of the burner parts in one

assembly.

After cleaning or removing burner parts for

any reason, it is extremely important that you

reassemble burners correctly.

The burner cap must be seated flatly on the

burner. There is a groove on the bottom of the

burner cap. Adjust the burner cap until it drops

into place and is seated flat on top of the

burner. Failure to do this will result in a poor

flame. Refer to the illustration below.

SURFACE BURNERS

Aspark electrode ignites each surface burner.

This control eliminates the need for continuous

open flame pilots. For added safety and

convenience, each burner is designed with an

electronic reignition system. This feature

enables any burner to relight automatically in

the event it is accidentally extinguished.

Large burners provide a rating of 15,000 Btu/hr

(4.4 kW) on HIGH with 950 Btu/hr (.3 kW) deliv-

ered at simmer. The small burner provides a

rating of 9,200 Btu/hr (2.7 kW) on HIGH with

325 Btu/hr (.1 kW) delivered at simmer. All

burners have simmer settings.

Adistinguishing feature of Wolf’s low Btu/hr

control is its constant, low heat output without

continuous ignitions. The flame diameter

remains full size; only the heat output is

lowered. This patented dual-stacked burner

design makes it possible to enjoy cooking at

full flame as well as maintain control while

simmering at the lowest flame setting.

In case of a power outage, you can relight the

surface burners manually. Turn the control

knob to HIGH, then use a minimum 6" (152)

igniter to manually light the burner.

WOLF DUAL FUEL RANGE SURFACE OPERATION

Burner Cap

Igniter

Sealed Burner

Dual-stacked burner assembly

Nyliner Insertion

Nyliner insertion

Failure to position the burner parts

correctly could cause flames or gas to

escape, causing heat damage to your

range, or burn between parts, resulting

in poor combustion.

Manually relight each burner individually.

Do not try to manually relight the French

Top, charbroiler or griddle.

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE SURFACE OPERATION

CONTROL KNOBS

The control knobs are positioned to corre-

spond to the burners they regulate. The knobs

on the far left regulate the burners on the left

side. Conversely, the knobs on the far right

regulate the burners on the right side.

The precision fit of the control knobs requires

the use of a nyliner insertion between the knob

and bezel. When removing knobs for cleaning,

place the bearing back inside the bezel for easy

reinstallation of the knobs. Refer to the illustra-

tion on page 10.

To light a burner:

push in and turn the corre-

sponding control knob counterclockwise to

HIGH setting. You will hear a clicking sound

and see the burner ignite. Once the burner is

lit, continue turning the knob counterclockwise

to any one of the settings – HIGH through

LOW.

To select a SIMMER setting:

turn the burner

knob to the LOW setting; you will feel a stop

detent in the knob rotation. Push in on the

knob, continuing to turn it counterclockwise.

This moves the flame to the second tier. Now,

select any variation within the SIMMER flame

settings – HIGH through LOW.

Each knob is designed to be a ”push-to-turn”

knob. Although this is a child-safe design,

children should never be left unattended in the

kitchen when the range is in use.

Never leave pans on a HIGH setting unat-

tended. Be particularly cautious when

cooking food in fat or grease. It can

become hot enough to ignite.

TEMPERATURE SETTING GUIDE

SETTING USES

LOW Simmer

Melting, holding chocolate

9,200 Btu/hr (2.7 kW) Melting butter

Heating, holding delicate sauces

Warming foods

HIGH Simmer

Melting large quantities

Simmering sauces

Steaming rice

LOW to MEDIUM Heat

Frying eggs

Heating milk, cream sauces and

soups, gravies and puddings

Panfrying

Simmering large quantities

Boiling vegetables in water

MEDIUM to HIGH Heat

Sautéing

Browning

Braising

Fast boiling large quantities

Quick frying

HIGH Heat

Boiling water

15,000 Btu/hr (4.4 kW) Heating broth soups, stocks

Deep fat frying (to heat oil only)

WOLF DUAL FUEL RANGE SURFACE OPERATION

BEFORE USING YOUR RANGE

Before using for the first time, you should

clean your dual fuel range thoroughly with hot

water and a mild detergent. Rinse and dry with

asoft cloth. This removes any residual oil and

grease left on the surface from the manufac-

turing process. Refer to Care Recommenda-

tions on pages 45–47.

IMPORTANT NOTE:

Before using your dual

fuel range, check that the surface burner caps

are positioned correctly.

The optional griddle and French Top needs to

go through a ”burn in” period to clean oils

from the bottom of these assemblies. To

prevent food from sticking and to protect the

surface from moisture, it is necessary to

season the griddle and French Top prior to use.

Refer to the following pages for specific

instructions on using the optional charbroiler,

griddle and French Top.

The use of proper cookware is very important.

Refer to Cookware Selection on page 43 for

cookware recommendations.

FLAME HEIGHT AND APPEARANCE

Select a flame that is just high enough to

maintain the desired cooking speed and is

sized to fit the base diameter of the pan. Never

extend the flame beyond the base of the pan.

Smaller diameter pans should be used on the

left rear burner.

The flame on natural gas should be blue with a

deeper blue core. There should be minimal

trace of a yellow flame. A yellow flame indi-

cates an improper mixture of air and gas or

impurities in the gas supply to the range. If

this occurs consistently, call a Wolf authorized

service center to adjust the mixture. With LP

gas, some yellow tipping to the flame is

acceptable and may not require an adjustment.

A”popping” sound may be noticed with LP

gas when the surface burner is turned off. This

is normal.

GRATE PLACEMENT

The low profile, cast iron grates are designed

for a close fit. This enables you to move pans

easily from one burner to another without

having to lift the pan or have it tip over

between the grates. Each grate sets securely

on dimples on each corner of the burner pan.

Continuous grates are interchangeable, exclud-

ing the charbroiler grate with burner grate.

Position the porcelain-coated, cast iron grates

over two burners. Rubber pads located under

the grate support legs will match up with the

dimples on the burner pans.

The drip pan holds as much as 21/2cups (.6 L)

of liquid spillover per two-burner pan.

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE SURFACE OPERATION

CHARBROILER TIPS

Turn on the ventilation hood five minutes

prior to using the charbroiler.

If the knob is not set fully at HIGH, the

burner may turn blue and the automatic

igniter will begin sparking. Turn the knob

back to HIGH.

Always select lean meat or trim fat before

grilling. Flaming may occur when grilling

meat and poultry with excessive fat.

To minimize flare-ups when grilling chicken

breasts and thighs, remove the skin. Brush

pieces with peanut oil to reduce sticking to

the grate.

If flare-ups occur, quickly move the food to

another place on the grate with long tongs.

Apply basting sauce halfway through

cooking time.

Use a minute timer as a reminder to turn

the food over halfway through cooking

time.

Leave the charbroiler on for approximately

10 minutes after grilling is complete. This

allows for easier cleaning after the char-

broiler has cooled sufficiently.

The suggested grilling times in the

Charbroiler Grilling Guide on page 15 are

approximate. Actual times depend on the

quantity, thickness and starting temperature

of the food.

INFRARED CHARBROILER

This optional feature is designed with an

infrared burner to give the highest quality and

most efficient method of gas grilling. A radiant

plate with numerous holes distributes the heat

evenly over the grate. The burner becomes an

orange-red color at the surface of the ceramic

tile, and when it glows, it transfers an intense

heat to the food. This sears the outside of the

food, leaving the inside tender and juicy.

The infrared burner is designed to operate at

16,000 Btu/hr (4.7 kW) at 100% full heat output.

Before using the charbroiler for the first time,

place the radiant plate slots over the front

deflector of the charbroiler frame. The edges

of the charbroiler grate should line up on top

of the assembly.

To prevent flare-ups, you must never

leave the charbroiler unattended during

use.

CHARBROILER ASSEMBLY

Follow these steps to disassemble the

charbroiler for cleaning:

Remove the charbroiler grate. Refer to the

illustration below.

Remove the radiant plate. Refer to the

illustration below.

Remove the charbroiler frame.

After cleaning, put the charbroiler frame

back in place.

Line up the slots in the front of the radiant

plate with the front angle. The slots should

fit over the front angle and sit flat on the

charbroiler frame.

Reinstall the charbroiler grate.

WOLF DUAL FUEL RANGE SURFACE OPERATION

Be careful when assembling the compo-

nents. Avoid any contact with the igniter;

it is fragile and can chip or break.

Radiant

Plate

Front

Angle

Charbroiler radiant plate

Charbroiler

Grate

Charbroiler grate

INFRARED CHARBROILER

CHARBROILER OPERATION

IMPORTANT NOTE:

The stainless steel cover

must be removed prior to operation of the

charbroiler.

Turn the knob counterclockwise to HIGH.

Preheat charbroiler for about 10 minutes

before adding the food. The ceramic tiles

will have an orange-red glow.

To turn the charbroiler off, turn the control

knob clockwise to the OFF position.

Do not use cookware on the charbroiler

grate.

Dimensions in parentheses are in

millimeters unless otherwise specified.

INFRARED CHARBROILER

CHARBROILER CARE

Tokeep the charbroiler looking its best, it is

recommended that you clean it after every use.

Charbroiler Grate

(porcelain-coated cast

iron): When cool, lift off and set in the sink.

Use a soft bristle brush to remove food

particles from the grate. Pour very hot

water over the cooked-on residue. Cover

with wet dish towels and pour more hot

water over it. Allow the hot, moist condi-

tions to help loosen the residue. Remove

remaining soil with a soap-filled scouring

pad. Rinse and dry.

Charbroiler Frame

(stainless steel):

Remove from the range. Soak in hot water

and dish detergent. Wash thoroughly,

scrubbing with scouring pad, if needed.

Igniter

(ceramic): Avoid contact with the

igniter; it is fragile and can chip or break.

IMPORTANT NOTE:

Do not use any commer-

cial cleaners on any part of the charbroiler

assembly.

WOLF DUAL FUEL RANGE SURFACE OPERATION

Allow the charbroiler surface to cool

sufficiently before cleaning.

CHARBROILER GRILLING GUIDE

FOOD GRILLING TIME

Beef

Ground beef patties,

1/4lb (.1 kg), 1/2"(13) thick 9–10 min (medium well)

Steaks, 1/2"–3/4"(13-19) thick 11–13 min (rare)

14–16 min (medium)

17–18 min (well done)

Chicken

Breasts, boneless and skinless,

1/2"(13) thick 12–13 min

Breasts, bone in 30–35 min

Thighs, boneless and skinless 25–30 min

Ham

Ham slice, 1/2"(13) thick 4 min

Seafood

Shrimp, 16–20 per 1 lb (.5 kg) 10–12 min

Fresh Vegetables

Bell peppers, whole 20 min

Corn on the cob, husked 20–25 min

Corn on the cob, in the husk 30–35 min

Mushrooms 6 min

Refer to the Wolf Cooking Guide on pages 48–51 for additional information.

WOLF DUAL FUEL RANGE SURFACE OPERATION

GRIDDLE OPERATION

IMPORTANT NOTE:

The stainless steel cover

must be removed prior to operation of the

griddle.

Turn on the ventilation hood five minutes

prior to using the griddle.

To heat the griddle, push in the control

knob and turn counterclockwise to the

desired temperature. It is normal to hear a

clicking sound. This is the electronic

ignition lighting the burner. When the

burner is lit, the thermostat will control the

temperature.

When the griddle is preheated, the griddle

indicator light will go out. The light will

cycle on and off as the thermostat requires

more heat to maintain the set temperature.

This will allow heat to be evenly distributed

and the griddle to maintain the set

temperature.

The double griddle has two burners with

separate control knobs that act independ-

ently of each other. If only one griddle is

being used, there will be some heat transfer

to the inactive griddle.

To turn the griddle off, turn the control knob

clockwise to the OFF position.

INFRARED GRIDDLE

The infrared griddle operates at 15,000 Btu/hr

(4.4 kW) for natural gas and 13,000 Btu/hr

(3.8 kW) for LP gas. It is thermostatically

controlled, which means once the set tempera-

ture is reached, the heat cycles to hold that

temperature. To prevent food from sticking and

to protect the surface from moisture, it is

necessary to season the griddle prior to use.

This seasoning process as well as general use

will change the appearance of the griddle.

SEASON THE GRIDDLE

Clean the surface with hot water and a mild

detergent. Rinse and dry.

Turnon the ventilation hood five minutes

prior to using the griddle.

The griddle needs to go through a ”burn

in” period. Turnthe griddle on at 350˚F

(175˚C) for 30 minutes to clean oils from the

bottom of the griddle. After 30 minutes,

turnthe griddle offand allow it to cool.

To season, pour 1 teaspoon (5 ml) of

peanut or vegetable oil per single griddle in

the center; spread evenly with a paper

towel, avoiding the corners. Be careful not

to apply too much oil. Excess oil will leave

agummy residue that will have to be

removed.

Push and turn the control knob to 350˚F

(175˚C). Heat until you see the first signs of

smoke. Turnthe griddle OFF.When the

griddle has cooled and is only slightly

warm, wipe off any excess oil. Let the

griddle cool completely.

Repeat with another teaspoon of oil. The

brown appearance will darken with use.

Be particularly cautious when cooking

food high in fat. It can become hot

enough to ignite.

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE SURFACE OPERATION

INFRARED GRIDDLE

GRIDDLE CARE

Using a metal spatula, scrape grease into

the grease collection tray.

When the surface has cooled, wipe it with a

paper towel to remove excess grease or oil.

Scrape the griddle clean. Pour 1/2cup (.1 L)

warm water and 1 teaspoon (5 ml) griddle

cleaner onto the griddle and scrape the

grease into the grease collection tray.

Empty the grease collection tray. Rinse the

griddle with 1/2cup (.1 L) warm water and

dry with paper towels.

Reapply a small amount of peanut or

vegetable oil to the griddle with a clean

cloth after each cleaning.

Clean the grease collection tray after each

use. Do not allow grease to accumulate in

the tray and become a firehazard.

To remove the grease collection tray, gently

pull the tray toward you to lift it out. Clean

the tray with soapy water and a clean cloth.

To replace, slide the short edge of the

grease collection tray under the edge of the

griddle and lower into the opening.

Occasionally remove the seasoning, clean

the griddle thoroughly and reapply. To

remove, add either white vinegar and water

or club soda to a slightly warmsurface.

Scrub with a fine wire brush or a fine-grit

griddle brick. Repeat application if neces-

sary. Be certain to apply a light coat of oil

after cleaning for seasoning.

Allow the griddle surface to cool suffi-

ciently before cleaning.

GRIDDLE COOKING GUIDE

TEMPERATURE FOOD

200˚F (95˚C)

Hold cooked food at serving

temperature

250˚F (120˚C)

Eggs

350˚F (175˚C)

French toast, pancakes, grilled

sandwiches

375˚F (190˚C)

Bacon, pork chops, lamb steaks,

sausage, flattened boneless chicken

400˚F (205˚C)

Vegetables, sliced or grated

Refer to the Wolf Cooking Guide on pages 48–51 for additional information.

WOLF DUAL FUEL RANGE SURFACE OPERATION

FRENCH TOP

The 15,000 Btu/hr (4.4 kW) French Top is an

optional feature that provides a 22" (559)

cooking surface with the hottest temperature

under the center plate and the lowest tempera-

ture near the edges. This design makes it

possible to use several pans at once for a

variety of cooking tasks. For example, fry

chicken toward the center, while simmering a

sauce in one corner and keeping vegetables

warm in a different corner. Place the pan or

pans toward the edge according to their

contents and quantity. Refer to the illustrations

below.

The cooking surface is made of polished cast

iron that is an excellent heat conductor. The

several rings allow for the solid surface to

expand with the heat while remaining flat. The

rings also provide thermal breaks in the cast

iron that distribute the heat in a graduated

intensity, hottest in the center and coolest

around the edges.

To protect the cast iron surface from moisture,

it is necessary to season the French Top prior

to use. This seasoning process as well as

general use will change the appearance of the

French Top.

HIGH

LOW

MED MED

French Top heating zones

Center Plate Hook

Center Plate

French Top center plate removal

French To p

Center Plate

French Top center plate

SEASON THE FRENCH TOP

Clean surface with detergent and warm

water. Rinse and dry.

Turn on the ventilation hood five minutes

prior to using the French Top.

The French Top needs to go through a

”burn in” period. Turn on the French Top

for 30 minutes to clean oils from the

bottom side of the surface. After 30

minutes, turn the French Top off and allow

it to cool.

To season, spread a light coating of peanut

or vegetable oil on a towel or cloth. While

surface is still slightly warm, apply oil

evenly until it is absorbed into the cast iron.

Use oil sparingly; too much oil will smoke

excessively when heated and leave a

gummy coating that will have to be

removed. Avoid using olive oil, it leaves a

gummy residue.

It is normal for the cast iron to darken with

use to a bluish-black color.

When this seasoning technique is applied

correctly,food spatters will not stain and the

surface will be protected from moisture. Its

appearance darkens with use, a sign that the

French Top has been fully tempered and is

properly seasoned. Regular maintenance will

become easier.

Dimensions in parentheses are in

millimeters unless otherwise specified.

FRENCH TOP

FRENCH TOP OPERATION

IMPORTANT NOTE:

The stainless steel cover

must be removed prior to operation of the

French Top.

Turn on the ventilation hood five minutes

prior to using the French Top.

Turn the knob to HIGH. You will hear a

clicking sound of the igniter lighting the

burner.

Preheat for 25 to 30 minutes before cooking

on the French Top. This allows the solid

cast iron plate to heat thoroughly.

To raise or lower the cooking heat, slide the

pan either toward (higher heat) or away

from (lower heat) the center plate. This

gives you total control over the most

delicate sauces. It is not necessary to adjust

the flame height.

To turn the French Top off, turn the control

knob clockwise to the OFF position.

FRENCH TOP COOKING TIPS

Always cook in pans. Do not cook food

directly on the surface.

Never remove the center plate when

cooking.

When bringing large amounts of water to a

boil, it is fastest to do it on one of the

regular burners.

FRENCH TOP CARE

It is best to maintain a seasoned surface to

protect the cast iron from moisture.

Clean entire surface after each use while it

is slightly warm. Wipe the surface with a

mild detergent (e.g. Dawn) and water. Rinse

and dry.

Maintain the French Top as you would a

cast iron skillet; keep it free from moisture.

Reapply a light coating of peanut or

vegetable oil to the French Top after each

use until a sheen develops.

Periodically, it may be necessary to strip the

oil and stains from the plate. Apply a small

amount of white vinegar and water to the

surface while it is slightly warm. Repeat

until excess oil has been removed.

The French Top burner is located below the

center plate. The plate remains in place

during cooking but it can be lifted off to

check or service the burner. Use the center

plate hook provided with your range as

shown in the illustration on page 18.

WOLF DUAL FUEL RANGE SURFACE OPERATION

Never leave pans on a high heat zone

unattended. Be particularly cautious

when cooking food in fat or grease. It can

become hot enough to ignite.

Allow the French Top surface to cool

sufficiently before cleaning.

WOLF DUAL FUEL RANGE OVEN OPERATION

OVEN FEATURES

COOKING MODES AND FEATURES

Bake Mode – page 24

Bake Stone Mode – page 25

(bake stone accessory required)

Broil Mode – page 27

Roast Mode – page 28

Convection Mode – page 29

Convection Bake Mode – page 30

Convection Broil Mode – page 31

Convection Roast Mode – page 32

Proof Mode and Feature – page 33

Dehydration Feature–page 34

(dehydration rack accessory required)

Delayed Start Feature – page 36

TemperatureProbe Feature–page 37

Time Cook Feature – page 37

Sabbath Feature – page 40

Self-Clean Mode – page 41

Eight cooking modes

,each dedicated to

giving the best results for a specific kind of

cooking. This is the ultimate in oven

performance, fine-tuned for your individual

cooking preferences.

Display window

where time and timed

features of the oven are clearly visible.

Large, easy to see

and read graphics on

the knob and control panel.

Large cooking cavity

increases usable

oven capacity for extra-large baking pans

and oversized turkeys.

Bake element

located beneath the oven

floor makes it easy to access any spillover.

Unique, coaxial oven selector knob(s)

make it easy to set oven temperatures in

different modes.

Spring/damper door hinge

system

assures smooth opening and closing of the

heavy door.

Bottom rack can be fully extended

onto

the oven door guides, making it easier and

safer to reach food in a hot oven.

Abeeping sound

signals that the oven is

preparing to heat as each mode is dialed on

the oven selector knob.

Most cooking modes

have a temperature

setting span of 170˚F (75˚C) to 550˚F (290˚C),

adjustable by 1˚ increments. The exception

is Broil, Convection Broil, Proof feature and

Convection when using the Dehydration

feature.

DO NOT place any 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.

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

OVEN PREHEAT

During preheat the oven is heated in a manner

unsuitable for cooking. Preheat should be used

for all cooking modes except

Broil

and

Convection Broil modes

.In order not to

damage food, preheating will not occur once

the oven reaches its set temperature. Increas-

ing oven temperature during cooking will

result in the oven taking a very long time to

reach the new temperature.

To reach a new temperature quickly, touch

OFF

to exit the current mode. Touch

,then the

desired cooking mode, and enter a new

temperature of at least 50˚F (10˚C) higher than

the previous operating temperature.

IMPORTANT NOTE:

Preheat times will be

greater when the electrical supply is less

than 240 VAC.

AUTOMATIC TURN OFF

Dual fuel range oven(s) will turnoffauto-

matically after 12 hours if the dehydration or

Sabbath feature is not in use.

OVEN OPERATION

BEFORE USING FOR THE FIRST TIME

Before using your dual fuel range for the first

time, clean thoroughly with hot water and a

mild detergent. Rinse and dry with a soft cloth.

Refer to Care Recommendations, pages 45–47.

Also, before using the oven(s) for the first

time, set the oven(s) to

CONV ROAST

at 500˚F

(260˚C) for one hour. Refer to page 32 for

Convection Roast mode

instructions. Allow

the oven(s) to cool gradually with the door(s)

closed.

This process will burn off any residual oil and

grease used during the manufacturing process.

Asmall amount of smoke and odor may be

noticed during the initial break-in period. The

oven door(s) can be opened after the oven(s)

have cooled significantly.

The use of proper cookwareis veryimportant.

Refer to Cookware Selection on page 43 for

cookware recommendations.

OVEN TIMER

The oven has a Timer that operates indepen-

dently from the oven controls. Once a time is

set in hours and minutes, the countdown is

seen in the display window. Only the last

minute counts down in seconds. The

maximum time that can be set is 9 hours and

59 minutes.

An audio signal acts as a reminder when the

amount of time runs out. To stop the signal,

touch

CLEAR

SETTING CONTROLS

Touch

TIMER

on the hidden control panel.

Touch

down

arrows to increase or

decrease the desired amount of cooking

time in hours and minutes.

Touch

ENTER

TIMER

to start timer. Two

beeps will be heard. Oven will chime and

time will flash continually when timing is

complete.

When timing is complete, touch

CLEAR

stop signal.

FAHRENHEIT TOCELSIUS

The oven can be changed from Fahrenheit (˚F)

temperatureto Celsius (˚C) or vice versa.

SETTING CONTROLS

Touch and hold

CLOCK

on the hidden

control panel for 5 seconds.

Touch

COOK TIME

to change to ˚F or ˚C.

Touch

ENTER

TIME-OF-DAY CLOCK

Immediately after the oven is installed, set the

12-hour clock to the current time of day. It

must be reset after a power failure. The clock

is visible on the panel during all modes, except

when timer feature is in use or when the

hidden control panel is closed. Refer to the

illustrations below.

SETTING CONTROLS

Touch

CLOCK

on the hidden control panel.

Touch

down

arrows to increase or

decrease the time. Stop when the correct

time of day is displayed in the control

panel. Time will change from pm to am by

passing the 12:00 mark.

Touch

CLOCK

ENTER

to set the clock.

Two beeps will be heard.

CHANGING CLOCK TO 24 HOURS

Touch and hold

CLOCK

on hidden control

panel for 5 seconds.

Touch

CLOCK

to change from 24 hour to 12

hour or vice versa.

Touch

ENTER

or after two seconds the

clock will set by default.

Control panel – single oven models Control panel – double oven models

WOLF DUAL FUEL RANGE OVEN OPERATION

OVEN RACKS AND RACK GUIDES

OVEN RACK GUIDES

Toinsert the rack guides in the oven,

locate

the screws in the oven side walls. Place the

rack guide mounting tabs over the screw

heads and slide down until the screws are fully

seated in the tabs. Refer to the illustration

below.

To remove the rack guides,

pull the rack

guide straight up and then out so that the

mounting tabs clear the screw heads. Remove

the rack guide from the oven.

IMPORTANT NOTE:

Remove all oven racks

and rack guides before using the

Self-Clean

mode

.They will discolor if left in the oven

during this feature.

OVEN RACKS

To insert a rack in the oven,

place the rack

anti-tip lock under the side rack guide rails.

Push the rack toward the back of the oven and

lift up to clear the rack stops. Continue sliding

the rack until it is completely inside the oven.

To remove a rack from the oven,

pull the

rack forwardand lift up and out, clearing the

rack stops from the side rack guide rails. Refer

to the illustration below.

The bottom rack of all ovens except the 18"

(457) oven has a full-extension capability. With

the rack in rack guide position 1, slide it into

the door guides. Refer to the illustration for

rack guide positions. This adds stability to the

rack when using a heavy pan for large meat

and poultry. With the rack fully extended, it is

easier to safely reach the hot food.

OVEN RACK ARRANGEMENT

One of the factors affecting optimum cooking

results is the level of rack placement in the

oven. Rack position 1 is closest to the bottom

and position 6 is closest to the top. The Wolf

Cooking Guide on pages 48–51 reference the

rack positions for optimum results.

When using only one rack, place rack in the

center of the oven.

When using only one rack for roasting

meats, place rack on rack guide position

1, 2 or 3.

When using two or three racks, place at

least one rack position between them.

WOLF DUAL FUEL RANGE OVEN OPERATION

Use dry pot holders when handling oven

racks. Racks become hot when the oven

is on and hold heat after it is turned off.

Rack Guide

Anti-Tip Lock

Oven rack guide positions and full

extension bottom rack

Rack Guide

Mounting Tabs

Rack Guide

Oven rack guide removal

SETTING CONTROLS

For Bake mode:

Turn oven selector knob bezel counterclock-

wise to

BAKE

.Refer to the illustration

below.

Oven temperature is preset at 350˚F (175˚C).

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turn on

by default. Temperature can be adjusted in

1˚ increments.

To change the temperature setting from

350˚F (175˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature. Temperatures

below 150˚F (65˚C) aredisplayed by the

word ”

.”

Add food when the chime signals that the

oven has reached preheat temperature.

The temperature probe may be used in this

mode, follow

Temperature Probe feature

directions on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turn oven selector knob to

OFF

to end this

mode.

BAKE MODE

How Bake mode works:

Both the hidden bake

element and the broil element are used to heat

the air, and they cycle on and off to maintain

temperature. This mode is best for single-rack

cooking, primarily baked foods. Always use

Bake mode

for your standard recipes. The

temperature probe may be used in this mode.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Bake mode:

Always preheat for

Bake mode

Use only one rack.

A14" x 16" (356 x 406) baking sheet is an

optimum size for the 30" (762) and 36" (914)

ovens. Optimum size for the 18" (457) oven

is 9" x 13" (229 x 330). Allow at least 1" (25)

between edge of pan and walls of oven.

Size, shape and finish of cookware affects

the baking time.

Food on insulated cookwarecooks more

slowly.

Food cooked in dark metal pans may cook

faster than food cooked in shiny pans.

Dark, nonstick pan coatings brown more

than light, nonstick coatings.

Use interior oven light and display window

to check browning. Limit door openings to

prevent losing heat and lengthening

cooking time.

Do not cook with a pan on the oven floor or

use aluminum foil to line the oven.

WOLF DUAL FUEL RANGE OVEN OPERATION

LO HI

Bake mode setting

DO NOT place any 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.

Dimensions in parentheses are in

millimeters unless otherwise specified.

Turn oven selector knob bezel counterclock-

wise to

STONE

.Refer to the illustration

below.

Oven temperature is preset at 400˚F (205˚C).

Touch

ENTER

on the control panel or after

two seconds the oven will turn on by

default.

To change the temperature setting from

400˚F (205˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature. Temperatures

below 150˚F (65˚C) are displayed by the

word ”

”.

Add food when the chime signals that the

oven has reached preheat temperature.

The temperatureprobe may be used in this

mode, follow

Temperature Probe feature

directions on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer, and chime

again when cooking time is finished. If the

timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this mode.

When the oven and bake stone have cooled

completely, remove the bake stone and

special rack.

BAKE STONE MODE

How Bake Stone mode works:

Aspecially

designed rack and bake stone are used for this

mode 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 all elements

creates the perfect “brick oven” effect. Both

convection fans help circulate the air through-

out the oven cavity, so even temperatures are

achieved. The temperature probe may be used

in this mode.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Bake Stone mode:

Allow approximately 35 minutes for this

function to reach the set oven temperature.

For best results, preheat oven for one hour

beforeadding food.

Use only the Wolf bake stone in the

Bake

Stone mode

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.

When baking a series of breads or pizzas in

arow, allow five minutes between foods for

the bake stone to return to the proper

temperature.

Bake stone and rack should be removed

after baking and not left in oven during any

of the other cooking modes.

SETTING CONTROLS

For Bake Stone mode:

Oven preparation:

Remove all racks from the

oven. 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.

Preheat the oven for approximately 35 minutes

when using

Bake Stone mode

WOLF DUAL FUEL RANGE OVEN OPERATION

LO HI

Bake Stone mode setting

BAKE STONE CARE

Remove excessive food using a scraper. Brush

off any crumbs. Allow the 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 baked.

Allow the bake stone to cool completely before

removing from oven.

IMPORTANT NOTE:

Use carein handling the

bake stone. It will chip or break if dropped.

Allow bake stone to cool completely

before wiping with a wet cloth. Wet

cloths on a hot surface can cause steam

burns.

WOLF DUAL FUEL RANGE OVEN OPERATION

BAKE STONE MODE

ACCESSORIES

Optional acces-

sories are available

through your

Wolf dealer. To

obtain local dealer

information, visit

the Locator section

of our website,

wolfappliance.com.

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

The bake stone accessory is available from

your Wolf dealer. To obtain local dealer

information, visit the Locator section of our

website, wolfappliance.com. Additional

Use & CareInformation is provided with the

bake stone accessory.

BAKESTONE30

(807143) – 30" (762) oven

BAKESTONE36

(807142) –36" (914) oven

Dimensions in parentheses are in

millimeters unless otherwise specified.

BROIL MODE

How Broil mode works:

The top element is

used to conduct an intense, radiant heat that

browns one side of the food at a time.

Broiled foods usually must be turned over to

brown the other side and finish cooking. The

high heat cooks quickly and gives a rich,

brown outer appearance. This mode is best for

meats, fish and poultry pieces up to 1" (25)

thick. The temperature probe cannot be used

with this mode.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Broil mode:

Do not preheat for

Broil mode

Broil with oven door closed.

Preferred for meat, fish and poultry pieces

equal to or less than 1" (25) thick.

Always use the two-piece broiler pan

packaged with your oven. Always use

slotted top grid of broiler pan. It allows fat

to drip away from food and from intense

radiant heat. This reduces spattering,

smoking and risk of fire.

Turn food halfway through cooking time.

Brush lean meat and fish with peanut oil

before cooking to prevent sticking.

Startcooking poultrywith skin side down.

Begin with cold food directly from the

refrigerator.

The 18" (457) oven broiler pan fits best on

rack guide position 6 with shortsides

touching each side.

SETTING CONTROLS

For Broil mode:

Place food in oven at the correct rack

position. Close oven door.

Turn oven selector knob bezel counterclock-

wise to

BROIL

.Refer to the illustration

below. Oven temperature is preset at ”

br1

”

for 550˚F (290˚C) – High Broil. Touch

ENTER

or after two seconds the oven will turn on

by default. To change the setting, immedi-

ately turn the oven selector knob to the left

to decrease the oven setting to ”

br2

”450˚F

(230˚C) – Medium Broil or ”

br3

”350˚F

(175˚C) – Low Broil.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this mode.

When turning food or checking doneness,

open the door carefully. Smoke and

steam may have accumulated. Never use

heatproof glass (e.g. Pyrex) or pottery.

They can shatter.

LO HI

Broil mode setting

WOLF DUAL FUEL RANGE OVEN OPERATION

ROAST MODE

How Roast mode works:

Both bake and broil

elements are used to heat the air, and they

cycle on and off to maintain temperature. This

mode is designed especially for roasting less

tender cuts of meat that should be covered,

such as chuck roasts, lamb shanks, pot roasts

and stew meat. The temperature probe may be

used in this mode.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Roast mode:

Always preheat for

Roast mode

Roasting bags may be used.

When roasting a large item, such as a

turkey,the pan should not cover the entire

rack and block heat from circulating

naturally.

Cook stuffed turkeys weighing over 15 lbs

(6.8 kg) in

Roast mode

.Always cook

stuffing to an internal temperature of 165˚F

(75˚C).

SETTING CONTROLS

For Roast mode:

Turn oven selector knob bezel counterclock-

wise to

ROAST

Oven temperature is preset at 350˚F (175˚C).

Touch

ENTER

onthe hidden control panel

or after two seconds the oven will turn on

by default.

To change the temperature setting from

350˚F (175˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature.

Add food when the chime signals that the

oven has reached preheat temperature.

The temperature probe may be used in this

mode, follow

Temperature Probe feature

directions and USDA temperature recom-

mendations on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use drypot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this mode.

LO HI

Roast mode setting

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Convection mode:

Turn oven selector knob bezel clockwise to

the black area on the dial marked

CONV

Refer to the illustration below.

Oven temperature is preset at 325˚F (165˚C).

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turn on

by default.

To change the temperature setting from

325˚F (165˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature.

Add food when the chime signals that the

oven has reached preheat temperature.

The temperature probe may be used in this

mode, follow

Temperature Probe feature

directions on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use drypot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this mode.

LO HI

Convection mode setting

CONVECTION MODE

How Convection mode works:

Dual convec-

tion fans, each with a heating element, operate

from the back of the oven to move the heated

air throughout the entire oven cavity. The 18"

(457) oven has a single convection fan.

Uniform air movement makes it possible to

multi-level rack cook in this mode. The heat is

cycled on and off to maintain the temperature,

resulting in evenly browned food. The temper-

ature probe may be used in this mode.

The convection area of the oven dial is shown

in black on the oven selector knob bezel.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Convection mode:

Always preheat for

Convection mode

Use low-sided, uncovered pans to cook

foods.

A14" x 16" (356 x 406) baking sheet is an

optimum size for the 30" (762) and 36" (914)

ovens. Optimum size for the 18" (457) oven

is 9" x 13" (229 x 330). Allow at least 1" (25)

between edge of pan and walls of oven.

Reduce standard recipe temperatures by

25 degrees in this mode.

Pans do not need to be staggered when

cooking on more than one rack.

Baking time may be less than expected;

check doneness 5 to 10 minutes early.

WOLF DUAL FUEL RANGE OVEN OPERATION

CONVECTION BAKE MODE

How Convection Bake mode works:

This

mode combines heat from two convection

elements with some heat from the bake

element that is located beneath the oven floor.

Two convection fans circulate this heat within

the oven cavity. The 18" (457) oven has a

single convection element and fan. The added

heat source from the bottom of the oven

makes this mode ideal for pie baking. The

temperature probe may be used in this mode.

The convection area of the oven dial is shown

in black on the oven selector knob bezel.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Convection Bake mode:

Always preheat for

Convection Bake

mode

Reduce standard recipe temperatureby 25

degrees in this mode.

The 30" (762) and 36" (914) ovens can bake

multiple pies on the same rack, rather than

on different racks.

The 18" (457) oven can bake only one pie at

atime.

SETTING CONTROLS

For Convection Bake mode:

Turn oven selector knob bezel clockwise to

the black area on the dial marked

BAKE

Refer to the illustration below.

Oven temperature is preset at 375˚F (190˚C).

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turn on

by default.

To change the temperature setting from

375˚F (190˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature.

Add food when the chime signals that the

oven has reached preheat temperature.

The temperature probe may be used in this

mode, follow

Temperature Probe feature

directions on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use drypot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this mode.

LO HI

Convection Bake mode setting

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Convection Broil mode:

Place food in oven at the correct rack

position. Close oven door.

Turn oven selector knob bezel clockwise to

the black area on the dial marked

BROIL

Refer to the illustration below.

Oven temperature is preset at ”

br1

”for

550˚F (290˚C) – High Convection Broil. Touch

ENTER on hidden control panel or after two

seconds the oven will turn on by default.

To change the setting, immediately turn the

oven selector knob to the left to decrease

the oven setting to ”

br2

”450˚F (230˚C) –

Medium Convection Broil or ”

br3

”350˚F

(175˚C) – Low Convection Broil.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every 30 seconds.

Remove food. Always use drypot holders

when removing hot pans from the oven.

Turnoven selector knob bezel to

OFF

end this mode.

CONVECTION BROIL MODE

How Convection Broil mode works:

Intense

radiant heat from the top element browns and

sears the surface of the food while both

convection fans circulate hot air around the

food. The 18" (457) oven has a single convec-

tion fan. This mode shortens broiling times for

thicker cuts of meat, fish and poultry. The heat

of the broiler browns the exterior, while the

convection fans keep the interior moist and

juicy. The temperature probe cannot be used

with this mode.

The convection area of the oven dial is shown

in black on the oven selector knob bezel.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Convection Broil mode:

Do not preheat for

Convection Broil mode

Convection Broil with oven door closed.

Preferred for meat, fish and poultry pieces

thicker than 1" (25).

Always use the two-piece broiler pan

packaged with your oven. Always use

slotted top grid of broiler pan. It allows fat

to drip away from food and from intense

radiant heat. This reduces spattering,

smoking and risk of fire.

Turn food halfway through cooking time.

Brush lean meat and fish with peanut oil

before cooking to prevent sticking.

Startcooking poultrywith skin side down.

Begin with cold food directly from the

refrigerator.

The 18" (457) oven broiler pan fits best on

rack guide position 6 with shortsides

touching each side.

When turning food or checking doneness,

open the door carefully.Smoke and

steam may have accumulated. Never use

heatproof glass (e.g. Pyrex) or pottery.

They can shatter.

LO HI

Convection Broil mode setting

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Convection Roast mode:

Turn oven selector knob bezel clockwise to

the black area on the dial marked

ROAST

Oven temperature is preset at 325˚F (165˚C).

Touch

ENTER

onthe hidden control panel

or after two seconds the oven will turn on

by default.

To change the temperature setting from

325˚F (165˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature or to the left to decrease

the oven temperature. The temperature

display alternates between set temperature

and actual oven temperature.

Add food when the chime signals that the

oven has reached preheat temperature.

The temperature probe may be used in this

mode, follow

Temperature Probe feature

directions on pages 37–39.

If the timer is set, the oven will chime when

one minute is left on the timer and will

chime again when cooking time is finished.

If the timer is not cleared, it will continue to

chime every30 seconds.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turnoven selector knob bezel to

OFF

end this mode.

CONVECTION ROAST MODE

How Convection Roast mode works:

Heat

from both convection fans, with additional

heat from the broil element, intensifies the

convective and radiant heating in this mode. In

the 18" (457) oven, the single convection fan

works with the top heat. This combination

gently browns the exterior and seals in juices,

making it perfect for roasting tender cuts of

beef, lamb, pork and poultry. The temperature

probe may be used in this mode.

The convection area of the oven dial is shown

in black on the oven selector knob bezel.

Refer to the Wolf Cooking Guide on pages

48–51. Use cooking times as a guide for other

similar foods.

WOLF TIPS FOR SUCCESS

For Convection Roast mode:

Always preheat oven for

Convection Roast

mode

Use low-sided, uncovered pans on a roast

rack to cook food.

The lower part of the broiler pan with a

meat rack makes an excellent roasting pan.

Roasting time may be less than expected;

check doneness earlier than usual.

Select foods that are to be roasted

uncovered.

Begin with cold food directly from the

refrigerator.

LO HI

Convection Roast mode setting

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Proof mode – 18" (457) Oven:

Place dough in oven-safe dish in oven.

Turn oven selector knob bezel to

PROOF

Oven temperature is preset at 85˚F (30˚C).

Touch

ENTER

onthe hidden control panel

or after two seconds the oven will turn on

by default.

Turn the oven selector knob counterclock-

wise and scroll the temperature readout to

”

PrF

.” Turn the oven selector knob counter-

clockwise once and it will display 85˚F

(29˚C). To change the temperature setting

from 85˚F (30˚C), immediately turn the oven

selector knob to the right to increase the

oven temperature. The temperature display

alternates between set oven temperature

and ”

PrF

.”

Remove food when proofing is complete.

Turn oven selector knob bezel to

OFF

end this mode.

For Proof feature –

30" (762) and 36" (914) Ovens:

Place dough in oven-safe dish in oven.

Turn oven selector knob bezel counterclock-

wise to

BAKE

Hold oven selector knob to the left until

”

PrF

”is displayed in the knob. This is past

170˚F (75˚C).

Release the knob.

Quickly turn knob to the left. Oven tempera-

ture is preset at 85˚F (30˚C). To change the

temperature setting from 85˚F (30˚C), imme-

diately turn the oven selector knob to the

right to increase the oven temperature.

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turn on

by default. The temperature display alter-

nates between set oven temperature and

”

PrF

.”

Remove food when proofing is complete.

Turn oven selector knob bezel to

OFF

end this feature.

PROOF MODE AND FEATURE

There is a

Proof mode

on the oven selector

knob bezel on the 18" (457) oven. Both the 30"

(762) and 36" (914) ovens have a

Proof feature

that can be initiated through

Bake mode

How Proof mode and feature work:

combination of broil, convection and bake

elements are used to heat and balance the air

to maintain temperature. This feature is ideal

for proofing, or rising bread dough.

WOLF TIPS FOR SUCCESS

For Proof mode and feature:

No need to preheat for this feature.

Proof bread until dough has doubled in

bulk.

For best results, place a shallow pan with 1

to 3 cups (.2–.7 L) boiling hot water on rack

position 1 to keep the air moist inside the

oven cavity.

The oven does not allow the temperature to

be set above 110˚F (45˚C) in proof mode or

feature. If the oven temperature is above

130˚F (55˚C), ”

Hot

”will be displayed in the

oven selector knob instead of the actual

temperature. The user should open the

oven door to allow the oven to cool down

below 120˚F (50˚C) to prevent destroying

the yeast.

Allow at least 1" (25) between edge of pan

and walls of oven.

Limit frequent door openings to prevent

losing heat and lengthening proofing time.

DO NOT place any 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.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Dehydration feature:

Place food in oven on dehydration racks.

Place block supplied with accessory

package in proper position to keep oven

door open. Refer to instructions provided

with the accessory kit.

Turn oven selector knob bezel clockwise to

the black area on the dial marked

CONV

Hold the oven selector knob to the left until

”

dEH

”is displayed in the knob. This is at

170˚F (75˚C).

Release the knob.

Quickly turn the oven selector knob to the

left and release. Oven temperatureis preset

to 135˚F (60˚C).

To change the setting, immediately turn the

oven selector knob to the right to increase

the oven temperatureand to the left to

decrease the oven temperature. The

temperaturedisplay alternates between set

oven temperatureand ”

dEH

.” Dehydration

temperature is usually 110˚F–160˚F

(45˚C–70˚C).

Leave food in the oven until completely dry

to the touch.

Remove food from racks before completely

cool for easy removal. If excessive sticking

occurs, place dehydration trays back in the

oven to warm slightly for easier removal.

Turnoven selector knob bezel to

OFF

end this feature.

DEHYDRATION FEATURE

How Dehydration feature works:

This

feature allows for slowly drying out food for

preservation and other cooking uses.

Use the

Convection mode

for this feature.

The Wolf accessory dehydration racks (not

included with the range) are required for this

feature. This feature is suitable for drying a

variety of fruits, vegetables, herbs and meat

strips.

Refer to the Dehydration Guide on page 35.

Use cooking times as a guide for other similar

foods.

WOLF TIPS FOR SUCCESS

For Dehydration feature:

Do not preheat when using

Dehydration

feature

Multiple racks can be used simultaneously.

Some foods require as many as 14 to 15

hours to fully dehydrate.

Consult a food preservation book for

specific times and handling of various

foods.

ACCESSORIES

Optional acces-

sories are available

through your

Wolf dealer. To

obtain local dealer

information, visit

the Locator section

of our website,

wolfappliance.com.

Foods must be dried to below .60 water

activity or dry to the touch to be safely

stored with no danger of mold, yeasts or

bacteria growing. When in doubt, dehy-

drate for the maximum time specified.

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

DEHYDRATION RACK ACCESSORY

Dehydration racks are available from your

Wolf dealer. To obtain local dealer information,

visit the Locator section of our website,

wolfappliance.com. Additional instructions are

provided with the dehydration rack accessory.

DEHY/DF-18

(804893) – 18" (457) oven

DEHY/DF-30

(804683) – 30" (762) oven

DEHY/DF-36

(804894) – 36" (914) oven

DEHYDRATION GUIDE

FOOD / PREPARATION TIME / TEMP

Apples

Slice 1/4"(6) thick. Remove seeds 6–7 hours at 135˚F (60˚C)

and stems. Place on dehydration

racks with no overlapping.

Bananas

Slice 1/4"(6) thick. Place on 12–13 hours at 135˚F (60˚C)

dehydration racks with no

overlapping.

Green Bell Peppers

Wash, seed and stem peppers. 14–16 hours at 135˚F (60˚C)

Slice 1/4"(6) thick or into 1" x 2"

(25 x 51) chunks. Place on

dehydration racks with no

overlapping.

Tomato Slices

Wash, seed and stem tomatoes. 6–7 hours at 135˚F (60˚C)

Slice 1/4"(6) thick. Place on

dehydration racks with no

overlapping.

Tomato Chunks

Wash, seed and stem tomatoes. 12–13 hours at 135˚F (60˚C)

Cut each tomato into 16 equal

pieces. Place on dehydration

racks with no overlapping.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Delayed Start feature – to start cooking

later and automatically turn off heat when

finished:

Add food to the oven directly from the

refrigerator.

Turn oven selector knob bezel to the

desired mode on the bezel. Change preset

temperature if needed.

Open hidden control panel by pressing in

on the flame symbol on the front of the

panel.

Touch

STOP TIME

.Use the up or down

arrows on the hidden control panel to

indicate the desired end time.

COOK TIME

will automatically be filled in.

Touch

COOK TIME

.If

COOK TIME

is not

correct, use the up or down arrows on the

hidden control panel to indicate the desired

amount of cooking time.

Touch

ENTER

.The display appears as if the

oven is on. One chime will ring beforethe

last minute of cooking time. Three chimes

that repeat every30 seconds signal the end

of cooking time.

The oven will turn itself off.

Remove food. Always use drypot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this feature.

DELAYED START FEATURE

How Delayed Start feature works:

This

feature controls the automatic timing of the

oven’s

and

OFF

function. Set a mode to

start later in the day and turn off when the

cooking is complete or set it to turn off at a

preset time. Use in combination with any

cooking mode except

Broil

Convection Broil

and

Bake Stone

WOLF TIPS FOR SUCCESS

For Delayed Start feature:

Do not delay the start when preheating is

critical to the cooking results.

When using the

Delayed Start feature

place food directly from the refrigerator into

the oven.

The time-of-day clock must display the

correct time prior to programming a timed

activity.

FOOD SAFETY GUIDELINES

Perishable food should not be left out more

than 2 hours at room temperature; 1 hour

when the temperature is above 90˚F (30˚C).

For moreinformation, see www.usda.com.

Avoid using foods that will spoil before the

cooking cycle begins. These include eggs,

dairy products, cream soups, cooked and

uncooked meats, poultry and fish.

If cooking will not begin immediately,place

only verycold or frozen food into the oven.

Food safety is important. Adhere to the

following guidelines to avoid potential

illness or spoilage of food:

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF DUAL FUEL RANGE OVEN OPERATION

TEMPERATURE PROBE FEATURE

How Temperature Probe feature works

:The

probe measures doneness by measuring the

internal temperature of food without opening

the oven door. It is a convenient and accurate

way to achieve the perfect doneness regard-

less of the type, cut or weight of the food.

Calculating a total cooking time by weight is

no longer necessary using this feature. Use

with all modes except

Broil

and

Convection

Broil modes

WOLF TIPS FOR SUCCESS

For Temperature Probe feature

Insert sensor into the thickest part of meat

before placing in oven.

Todetermine the center,hold sensor

outside of the meat with point at center of

cut. Mark length of insertion by placing

your fingers on sensor at top of meat. Move

sensor to thickest part of meat and insert

up to your fingers.

Standing time refers to the 10- to 15-minute

time period the meat rests before being

carved. This helps morejuices to be

retained in the meat.

For poultry, insert probe into the thickest

partof the thigh.

Use aluminum foil to cover meat during the

standing time to help keep it hot before

carving.

Wash probe by hand; do not soak or clean

in the dishwasher.

TIME COOK FEATURE

SETTING CONTROLS

For Time Cook feature – to start cooking

now, then automatically turn off heat when

finished:

Turn oven selector knob bezel to the

desired mode on the bezel. Change preset

temperature if needed.

Open hidden control panel by pressing in

on the flame symbol on the front of the

panel.

Touch

STOP TIME

.Use the up or down

arrows on the hidden control panel to

increase or decrease the desired end time.

COOK TIME

will automatically be filled in.

Touch

ENTER

.One chime will ring before

the last minute of cooking time. Three

chimes that repeat every 30 seconds signal

the end of cooking time.

The oven will turn itself off.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this feature.

Probe becomes very hot while in the

oven. Handle with an pot holder.

WOLF DUAL FUEL RANGE OVEN OPERATION

TEMPERATURE PROBE FEATURE

USDA RECOMMENDATIONS

The internal temperatures listed in the

following chart are recommended carving

temperatures.

Use the

Temperature Probe feature

measure internal temperatures. Refer to

page 39 for setting this mode in combination

with

Convection Roast

and

Roast modes

IMPORTANT NOTE:

The accuracy of the probe

is decreased for all temperatures below 100˚F

(40˚C). Food taken directly from the refrigerator

could display the incorrect temperature until it

has reached 100˚F (40˚C).

USDA RECOMMENDATIONS

DONENESS INTERNAL TEMP

Beef, Lamb and Veal

Rare 140˚F (60˚C)

Medium Rare 145˚F (65˚C)

Medium 160˚F (70˚C)

Well Done 170˚F (75˚C)

Pork

Well Done 170˚F (75˚C)

Poultry

Breast, Well Done 170˚F (75˚C)

Thigh, Well Done 180˚F (80˚C)

Stuffing, Well Done 165˚F (75˚C)

Dimensions in parentheses are in

millimeters unless otherwise specified.

TEMPERATURE PROBE FEATURE

SETTING CONTROLS

For Temperature Probe feature with meats:

Preheat oven to desired oven temperature

in desired mode.

Place meat on a rack in the roasting pan.

Insert the probe sensor into the thickest

part of the meat as described in Tips For

Success on page 37.

When the oven signals that preheat is

completed, use a dry pot holder to lift the

probe sensor cover. Slide the probe connec-

tor into the receptacle on the wall of the

oven until it snaps into place. Close the

oven door.

4) PROBE

will be illuminated on the hidden

control panel. The probe temperature is

preset at 160˚F (70˚C).

To change the desired final probe tempera-

ture setting from 160˚F (70˚C), immediately

hold the oven selector knob to the right to

increase the probe temperature or to the

left to decrease the probe temperature.

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turnon

by default.

Once the probe set point has been

programmed, the oven knob display will

alternate between the probe set point and

the word “

”until the internal tempera-

ture reaches 70˚F (20˚C). Then the display

alternates between the probe set point and

the actual probe temperature.

When the desired internal temperature has

been reached, the oven will chime. Recheck

the internal temperature by removing and

then reinserting the probe into the meat.

Remove probe and food.

Turn oven selector knob bezel to

OFF

end this feature.

IMPORTANT NOTE:

If the probe connector is

not fully seated into the probe receptacle,

PROBE

will flash in the display.Refer to the

Troubleshooting Guide on page 53.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Temperature Probe feature with breads:

Preheat oven to desired oven temperature

Bake

Bake Stone modes

Place bread on bake stone or in oven in

bread pans.

Bake 10 minutes at desired oven

temperature.

Insert probe sensor into the thickest part

of the bread.

Using a dry pot holder, lift the probe sensor

cover. Slide the probe connector into the

receptacle on the wall of the oven until it

snaps into place. Close the oven door.

6) PROBE

will be illuminated on the hidden

control panel. The probe temperatureis

preset at 160˚F (70˚C).

Tochange the desired final probe tempera-

turesetting from 160˚F (70˚C), immediately

turn the oven selector knob to the right to

increase the probe temperatureor to the

left to decrease the probe temperature.

Breads are baked to an internal temperature

of 195˚F (90˚C) to 210˚F (100˚C).

Touch

ENTER

on the hidden control panel

or after two seconds the oven will turn on

by default.

Once the probe set point has been

programmed, the oven knob display will

alternate between the probe set point and

the word “

”until the internal tempera-

ture reaches 70˚F (20˚C). Then the display

alternates between the probe set point and

the actual probe temperature.

When the desired internal temperature has

been reached, the oven will chime. Remove

probe and food.

Turn oven selector knob bezel to

OFF

end this feature.

Probe and probe sensor cover become

very hot. Handle with a dry pot holder.

WOLF DUAL FUEL RANGE OVEN OPERATION

SETTING CONTROLS

For Time Bake in Sabbath feature:

Add food to the oven.

Turn oven selector knob bezel to either

BAKE

ROAST

.Change the preset

temperature if needed.

Open hidden control panel by pressing in

on the flame symbol on the front of the

panel.

Touch

STOP TIME

.Use the up or down

arrows on the hidden control panel to

increase the desired end time.

Touch

COOK TIME

.Use the up or down

arrows on the hidden control panel to

increase or decrease the desired amount of

cooking time.

Touch and hold

ENTER

on hidden control

panel for 5 seconds. ”

SAb

”will be

displayed in the oven selector knob. No

sound will be heard; only the display will

flash.

The oven will turnitself off.

Remove food. Always use dry pot holders

when removing hot pans from the oven.

Turn oven selector knob bezel to

OFF

end this feature.

SABBATH FEATURE

Star-K Certified

How the Sabbath feature works:

This mode

allows for baking or keeping food warm while

still adhering to the ”no work” requirements

on religious Sabbath days.

How Time Bake in Sabbath feature works:

This feature allows for baking food in the oven

on the Sabbath and then the oven automati-

cally turns itself off when finished. No sound

will be heard when finished; only the elec-

tronic control panel display will flash. Use this

feature only in the

Bake

and

Roast modes

On holidays, temperatures may be adjusted

but the display will remain unchanged.

SETTING CONTROLS

For Sabbath feature:

Turn oven selector knob bezel to either

BAKE

ROAST

.Change the preset

temperature if needed.

Touch

OVEN LIGHT

to turnoven lights on

or off.

Touch and hold

ENTER

on hidden control

panel for 5 seconds.

Turn oven selector knob to

OFF

to end this

feature. Oven remains on until this mode is

cancelled.

LO HI

Sabbath feature setting

This appliance is certified by Star-K

to meet strict religious regulations in

conjunction with specific instructions

found on www.star-k.org.

Dimensions in parentheses are in

millimeters unless otherwise specified.

SELF-CLEAN MODE

How Self-Clean mode works:

The oven is

heated in graduated steps to a preset high

temperature. During this process, food soil is

burned off, leaving some white ash residue.

Set in combination with

Delayed Start

feature

,cleaning the oven can be

programmed to start and stop while you sleep.

Refer to

Delayed Start feature

on page 36.

For safety purposes, the door automatically

locks during cleaning and unlocks when the

cavity has cooled completely. Should you

change your mind and stop the mode after

beginning

Self-Clean mode

,the door will still

remain locked until the temperature inside has

cooled to below 300˚F (150˚C).

IMPORTANT NOTE:

Remove all oven racks

and rack guides before using the

Self-Clean

mode

.They will discolor if left in the oven

during this feature. Refer to Oven Racks and

Rack Guides on page 23.

When hand cleaning a spot, use only mild

abrasive cleaners or plastic scrubbers.

IMPORTANT NOTE:

Do not allow food with

high sugar or acid content, such as fruit juice,

milk and tomatoes, to remain on the porcelain

enamel surface. Wipe up immediately with a

drytowel. Failureto do so may cause a perma-

nent dull spot.

IMPORTANT NOTE:

Never use oven cleaners.

They arenot necessarywith

Self-Clean mode

IMPORTANT NOTE:

For ranges with two

ovens, only one oven may be in

Self-Clean

mode

at a time and the other oven cannot be

used for cooking. If the user tries to use the

opposite oven while an oven is in

Self-Clean

mode

,the word ”

OPP

”will be displayed in

the oven selector knob.

WOLF DUAL FUEL RANGE OVEN OPERATION

During Self-Clean mode, exterior surfaces

may get hotter than usual, therefore,

children should be kept away.

SABBATH FEATURE

CHANGING OVEN TEMPERATURE

Toraise oven temperature during Sabbath

feature:

Turn oven selector knob bezel to the

right and release; each twist raises the temper-

ature 5 degrees. The oven temperature will

rise randomly after user is finished setting the

new temperature. There will be no clicking,

lights or signs of the oven change.

To lower oven temperature during Sabbath

feature:

Turn oven selector knob bezel to the

left and release; each twist lowers the temper-

ature 5 degrees. The oven temperature will

rise randomly after user is finished setting the

new temperature. There will be no clicking,

lights or other signs of the oven change.

Turnthe oven selector knob to

OFF

to end this

feature. The oven remains on until this mode

is cancelled.

SETTING CONTROLS

For Self-Clean mode:

Open hidden control panel by pressing in

on the flame symbol on the front of the

panel.

Remove all oven racks and rack guides

before using

Self-Clean mode

Turn oven selector knob bezel to

CLEAN

The oven will automatically be set to self-

clean for 4 hours. The oven will self-clean

for 3 hours and cool down for 1 hour.

Touch

ENTER

on the hidden control panel

or turn the oven selector knob bezel in

either direction until ”

cln

”is displayed in

the knob to start

Self-Clean mode

.The

oven door will lock and remain locked until

the end of the mode or until the tempera-

turehas cooled to 300˚F (150˚C).

Turn oven selector knob bezel to

OFF

end this mode.

Self-Clean mode for light cleaning:

For light cleaning,

Self-Clean mode

can be set

for 3 hours. Tolower self-cleaning time:

Turn oven selector knob bezel to

CLEAN

Touch

STOP TIME

and hold the

down

arrow until 3:00 is displayed.

Touch

ENTER

to set the time.

Turn the oven selector knob bezel to the

right to start

Self-Clean mode

SELF-CLEAN MODE

WOLF TIPS FOR SUCCESS

For Self-Clean mode:

Before using

Self-Clean mode

,remove the

oven racks and oven rack guides. They will

discolor if left in the oven during this mode.

Remove broiler pan and any other utensil

stored inside the oven.

Remove any moist food or grease from

spillovers before starting this mode.

It is normal to see a brief flame-up, depend-

ing on the amount and content of the soil.

Use this mode as often as necessary. Do

not wait until heavy soil accumulates.

After the mode is finished and the oven

cavity cools, use a damp sponge or paper

towel to wipe up any ash.

You may hear a popping or ”oil canning”

sound during the operation of the oven.

These sounds are normal and are caused

by the expansion and contraction of the

metal surfaces as they heat up and cool

down.

WOLF DUAL FUEL RANGE OVEN OPERATION

Never wipe a warm or hot porcelain

surface with a damp sponge. It may

cause chipping or crazing (tiny hairlike

lines).

The oven gasket is important for a good

seal. Do not hand clean, rub, puncture or

remove.

Do not use any commercial oven cleaners

or oven liner protective coatings on or

around any part of the oven.

Dimensions in parentheses are in

millimeters unless otherwise specified.

COOKWARE SELECTION

For best results, we recommend medium- to

heavy-weight pans that have a flat base, metal

handle and a good-fitting cover.

Look for pans that are made of materials with

good heat conductivity, such as aluminum and

copper. These metals are sometimes found

”sandwiched” between the inner and outer

layers of the pan. If present, whether visible

from the outside or not, they aid in evenly

conducting heat.

Use the following guidelines when selecting

cookware for the range surface:

Griddles or open roasters that span two

burners are suitable, providing they are not

warped.

When a large pan is centered over a burner,

the diameter should not exceed 10" (254).

When using pans made of cast iron,

enameled steel or glass ceramic, or coated

with a nonstick finish, select lower flame

settings. High heat applied to such materi-

als will cause ”hot spots,” scorching and

burning.

Cover pans while cooking; covers improve

cooking efficiency. Water boils faster, using

less fuel, and the kitchen stays cooler.

Select high-sided (deep) pans rather than

ones with verywide bases and low sides.

High sides will minimize liquids boiling

over the pan.

Pans with oversize bases that extend

beyond the range frame

should not

used. On HIGH settings, heat may be

trapped beneath the pan causing perma-

nent damage to the surface finish.

Use the front burners for larger pans. The

pans are easier to handle, especially when

hot.

Use a wok with a flat bottom.

BAKEWARE SELECTION

Use the following guidelines when selecting

bakeware for the oven(s):

A14" x 16" (356 x 406) baking sheet is an

optimum size for the 30" (762) and 36" (914)

ovens. Optimum size for the 18" (457) oven

is 9" x 13" (229 x 330). Allow at least 1" (25)

between edge of pan and walls of oven.

Size, shape and finish of bakeware affects

the baking time. Food on insulated

bakeware cooks more slowly. Food cooked

in dark metal pans may cook faster than

food cooked in shiny pans.

Dark, nonstick pan coatings brown more

than light, nonstick coatings.

WOLF DUAL FUEL RANGE CARE

CLEANING THE RANGE

EXTERIOR CLEANING

Cleaning the classic stainless steel exterior

finish:

Use a soft, nonabrasive stainless steel

cleaner like Signature Polish (see side note)

and apply with a soft, lint-free cloth. To bring

out the natural luster, lightly wipe the surface

with a water-dampened microfiber cloth,

followed with a dry microfiber cloth. All work

should follow the grain direction of the finish.

Better results are obtained by keeping the

cloth in continuous contact with the metal.

Refer to Care Recommendations on the follow-

ing pages for cleaning specific components of

the dual fuel range.

RANGE CLEANING TIPS

Wait until surfaces are cool before cleaning.

For best results, wipe up spills and spatters

as they occur and immediately after the

range has cooled. If splatters are allowed to

cook on, they may permanently damage or

stain the finish.

If in doubt about using one of your

cleaners, check the label. Tocheck if it is

safe to use on your range, try a small

amount on an inconspicuous area using

verylight pressure.

Use caution when spraying cleaners. Some

contain caustic ingredients that can damage

adjacent parts and finishes. Protect the

adjacent parts by masking them offso that

the overspray is contained to the finish

being cleaned.

Do not spray cleaners on electrical controls,

igniters, wires or knob valve stems.

SIGNATURE

POLISH

Signature Polish

is available from

Signature Limited

Laboratory,

P.O. Box 13436,

Dayton, Ohio

45413-0436, or

call 877-376-5474

(toll free).

Turn off electrical power to the oven

before replacing light bulb.

OVEN LIGHT BULB REPLACEMENT

IMPORTANT NOTE:

Allow the oven to cool

sufficiently before replacing the light bulb.

The oven uses a 20-watt halogen light bulb;

replacement part #803816.

To remove the oven light bulb,

remove the

oven rack guides as described on page 23.

Place a hot pad against the oven wall. Using a

flat-head screwdriver, press the screwdriver

against the hot pad and under the edge of the

light cover. Be careful not to scratch the porce-

lain oven interior. Twisting the screwdriver,

gently pry the edge of the light cover up away

from the wall and remove. Use a paper towel

to handle the light bulb and remove it from the

socket.

To replace the oven light bulb,

avoid direct

contact with the replacement bulb. Use a paper

towel to handle the new light bulb to keep oil

on fingers from touching the bulb. Failureto

do this will cause the bulb to burn out at first

use. Insertthe light bulb prongs into the socket

until it snaps into place. Replace the light cover

and oven rack guides. Turn on electrical power

and reset the time-of-day clock.

WOLF DUAL FUEL RANGE CARE

Dimensions in parentheses are in

millimeters unless otherwise specified.

CARE RECOMMENDATIONS

COMPONENT CARE RECOMMENDATION

Burner Pan

Porcelain enamel

Caution! Do not use abrasive cleaners (e.g. Comet); they will perma-

nently scratch the surface.

Resistant to most stains, but not totally impervious to damage. Salt and

some cooking liquids may pit and stain the surface. Always remove these

spills immediately.

General care:

Use a clean cloth or sponge; wipe with warm water and a mild

dish detergent. Rinse and dry immediately.

Spray degreasers:

Spray on a cloth and wipe surface to remove fingerprints

and greasy spatters. Buff dry immediately to avoid streaking.

Protective polish:

Apply to surface to maintain luster and protect from food

stains.

Hard water stains:

Use white vinegar and water.

General care:

Cool first. Remove grate. Wash caps in warm water and liquid

detergent or mild abrasive cleaners. Foods high in acid or sugar content,

such as milk, tomatoes, sauerkraut, fruit juices or pie filling, may pit or craze

the surface. Remove as soon as possible before heating again.

Remove from the range and place on a flat surface near the sink to clean.

Nonabrasive cleaners:

Hot water and liquid detergent, paste of baking soda

and water, plastic pad or sponge.

Mild abrasive and abrasive cleaners:

Use sparingly.

To remove the knobs, pull the knobs forward off the valve stem (see page 11

on nylon bearing).

General care:

Wipe each knob with damp cloth and mild soap and water;

rinse and dry.Never soak in water or use abrasive cleaners; they will scratch

the finish and may remove the markings. Do not place in dishwasher.

Hand wash all decorative components of your range. This includes the

knobs, bezels, grates and burner caps. A dishwasher should not be used to

clean any of these components.

Keep dry; never spray water or cleaner directly on the igniter. When cleaning

around the surface burner, be careful that the cloth does not catch on the

igniter and damage it.

Burner Cap

Matte-finish

porcelain enamel

Burner Grates

Porcelain-coated

cast iron

Control Knobs

Oven Selector Knob

Bezels

Powder-coated die

cast zinc

Spark Igniters

Ceramic

WOLF DUAL FUEL RANGE CARE

SIGNATURE

POLISH

Signature Polish

is available from

Signature Limited

Laboratory,

P.O. Box 13436,

Dayton, Ohio

45413-0436, or

call 877-376-5474

(toll free).

CARE RECOMMENDATIONS

COMPONENT CARE RECOMMENDATION

Range Exterior

and Riser

Classic stainless

steel

Do not use abrasive cleaners; they will permanently scratch the surface.

Resistant to most stains, but not totally impervious to damage. Salt and

some cooking liquids may pit and stain the surface. Always remove these

spills immediately.

General care:

Use a clean cloth or sponge; wipe with warm water and a mild

dish detergent. Rinse and dry immediately.

Exterior cleaning:

Use a soft, nonabrasive stainless steel cleaner like Signa-

ture Polish (see side note) and apply with a soft, lint-free cloth. To bring out

the natural luster, lightly wipe the surface with a water-dampened microfiber

cloth, followed with a dry microfiber cloth. All work should follow the grain

direction of the finish. Best results are obtained by keeping the cloth in

continuous contact with the metal.

Hard water stains:

Use white vinegar and water.

Use spray cleaners to remove fingerprints and food soils. Spray first on a

cloth before wiping panel.

Do not spray directly on panel or around valve stems or knobs.

Do not hand clean, rub, puncture or remove the oven gasket; this may

compromise the tight door seal.

Top:

While slightly warm, place in sink. Lay dish towels on top; pour very hot

water on towels; allow steam to soften cooked-on residue. Clean with hot

water and a mild detergent. Rinse and dry.

Bottom:

Pour grease into disposable can. When cool, wash in hot water and

amild detergent. Rinse and dry.

Control Panel

Stainless steel

Broiler Pan

Glossy-finish

porcelain enamel

Oven Gasket

Fiberglass netting/

stainless steel wire

Dimensions in parentheses are in

millimeters unless otherwise specified.

CARE RECOMMENDATIONS

COMPONENT CARE RECOMMENDATION

Oven Cavity and

Interior Door

Porcelain enamel

Never wipe a warm or hot porcelain surface with a damp sponge; it

may cause chipping or crazing (tiny hairlike cracks).

Resistant to most stains, but not totally impervious to damage. Salt and

some cooking liquids may pit and stain the surface. Always remove these

spills immediately.

General care:

When cool, clean splatters and spills immediately. Do not

allow food with a high sugar or acid content, such as milk, tomatoes, sauer-

kraut, fruit juices or pie filling, to remain on any porcelain enamel surface.

Failure to remove these foods may cause a permanent dull spot.

Mild abrasive and abrasive cleaners:

Use sparingly.

Self-Clean mode

can be used.

When window is cool, spray glass cleaner on cloth to clean window.

When oven is cool, turn light cover counterclockwise and remove. Wash with

mild abrasive cleaner.Rinse and drythoroughly. Replace cover over bulb and

turn clockwise to fasten.

A20-watt halogen oven light bulb replaces the existing bulb (part#803816).

Beforeusing the

Self-Clean mode

, remove oven racks and rack guides. They

will discolor if left in the oven during this feature. Clean with a mild abrasive

cleaner.

Oven Door Window

Heat-tempered

glass

Oven Light Cover

Heat-tempered

glass

Rack and Rack

Guides

Nickel-plated steel

WOLF DUAL FUEL RANGE CARE

Cooking Cooking Rack Total Time Comments/Time

Food Mode Temperature Position(s) 30"/36" Oven 18" Oven*

BAKED GOODS

Bread

Biscuits** Bake 450˚F (230˚C) 4 8–10 min 6–8 min

Convection 425˚F (220˚C) 4 8–10 min 6–8 min

Convection 425˚F (220˚C) 2 and 4 8–10 min 8–10 min

Cinnamon Rolls Bake 350˚F (175˚C) 4 20–25 min 20–25 min

Convection 325˚F (165˚C) 2 and 4 20–25 min 20–25 min

Rolls Bake 350˚F (175˚C) 4 20–25 min 20–25 min

Convection 325˚F (165˚C) 2 and 5 15–20 min 15–20 min

Yeast Bread*** Convection 325˚F (165˚C) 4 25–30 min 25–30 min

Yeast Loaf*** Bake Stone 400˚F (205˚C) 1 10–15 min Not available

Cakes

Angel Food Bake 350˚F (175˚C) 2 37–45 min 37–45 min

multiple (36" oven only) Bake 350˚F (175˚C) 2 37–45 min 37–45 min

Bundt Convection 325˚F (165˚C) 4 40–45 min 40–45 min

Mixes Bake 350˚F (175˚C) 430–40 min 30–40 min

Convection 325˚F (165˚C) 2and 5 25–30 min 8"–9" (203–229) round pan

Cupcakes Bake 350˚F (175˚C) 4 20–25 min 6-cup muffin pan

Convection 325˚F (165˚C) 2 and 5 18–23 min 6-cup muffin pan

Brownies Bake 350˚F (175˚C) 4 20–25 min Use square pan

Convection 325˚F (165˚C) 2and 4 15–20 min Use square pan

Sugar Bake 350˚F (175˚C) 4 8–12 min 9" x 13" (229 x 330) sheet

Convection 325˚F (165˚C) 2 and 5 8–12 min 9" x 13" (229 x 330) sheet

Convection 325˚F (165˚C) 2, 4 and 6 8–12 min 9" x 13" (229 x 330) sheet

Chocolate Chip Bake 375˚F (190˚C) 4 8–12 min 9" x 13" (229 x 330) sheet

Convection 350˚F (175˚C) 2 and 5 8–9 min 9" x 13" (229 x 330) sheet

Convection 350˚F (175˚C) 2, 4 and 6 8–9 min 9" x 13" (229 x 330) sheet

Cornbread

Convection 375˚F (190˚C) 4 20–25 min Use square pan

Cream Puffs

Convection 400˚F (205˚C) 4 30–35 min 9" x 13" (229 x 330) pan

Convection 400˚F (205˚C) 2 and 4 30–35 min 9" x 13" (229 x 330) pan

Custards/Puddings

Bake 350˚F (175˚C) 4 35–40 min Use square pan

*If baking time is not listed, use same time as listed for 30" / 36" ovens. **For refrigerated biscuits, follow package directions.

***Internal temperature of 195–200˚F (90–95˚C). This chart is a guide; recipe or package directions should take precedence.

NOTE: Oven rack positions listed arefor 30" ovens; rack positions will varyfor 18" and 36" ovens.

WOLF COOKING GUIDE

Dimensions in parentheses are in

millimeters unless otherwise specified.

Cooking Cooking Rack Total Time Comments/Time

Food Mode Temperature Position(s) 30"/36" Oven 18" Oven

BAKED GOODS

Muffins

Bake 425˚F (220˚C) 4 15–20 min 10–15 min (6-cup muffin pan)

Convection 400˚F (205˚C) 4 15–20 min 10–15 min (6-cup muffin pan)

Convection 400˚F (205˚C) 2 and 5 10–15 min 10–15 min (6-cup muffin pan)

Pastry Crust

Conv Bake 425˚F (220˚C) 4 10–12 min 10–12 min

Pies

Filled Conv Bake 375˚F (190˚C) 4 40–45 min 40–45 min

Frozen Conv Bake 375˚F (190˚C) 4 50–55 min 50–55 min

Lemon Meringue Broil Low (3) 4 21/2min 21/2min

Pumpkin Conv Bake 425˚F (220˚C) / 325˚F (165˚C) 4 15 min / 1 hr 15 min / 1 hr

Popovers

(single) Bake 450˚F (230˚C) / 350˚F (175˚C) 4 15 min / 20 min Not advised

(multiple) Convection 450˚F (230˚C) / 350˚F (175˚C) 2 and 5 15 min / 20 min Not advised

Puff Pastry

Bake 400˚F (205˚C) 4 10–12 min 8–10 min

(single) Convection 375˚F (190˚C) 410–12 min 8–10 min

(multiple) Convection 375˚F (190˚C) 2, 4 and 6 10–12 min 8–10 min

Quick Breads

(single) Convection 325˚F (165˚C) 3 40–45 min 40–45 min

(multiple) Convection 325˚F (165˚C) 1 and 4 40–45 min 40–45 min

ENTREES

Calzone

Bake Stone 400˚F (205˚C) 1 9–10 min Not available

Pizza

Frozen Bake Stone 400˚F (205˚C) 1 8–14 min Not available

Homemade Bake Stone 400˚F (205˚C) 1 6–9 min Not available

Quiche

Bake 375˚F (190˚C) 4 40–50 min 40–50 min

(Convection not advised)

Soufflé

Bake 375˚F (190˚C) 4 35–40 min 35–40 min

This chart is a guide; recipe or package directions should take precedence. NOTE: Oven rack positions listed are for 30" ovens; rack

positions will vary for 18" and 36" ovens.

WOLF COOKING GUIDE

Cooking Cooking Rack Total Time* Total Time* Internal

Food Mode Temperature Position 30" / 36" Oven 18" Oven Temperature

MEATS

Beef

Chuck Roast, 2–4 lbs (.9–1.8 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb 20–25 min/lb Med, 160˚F (70˚C)

Ground, Patties Broil** High (1) 6 10–12 min 10–12 min Med, 150˚F (65˚C)

Rib Roast, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 25–30 min/lb 25–30 min/lb Rare, 140˚F (60˚C)

Sirloin Rump Roast,

4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 30–35 min/lb 30–35 min/lb Rare, 140˚F (60˚C)

Sirloin Tip Roast,

3–5 lbs (1.3–2.3 kg) Conv Roast 325˚F (165˚C) 3 30–35 min/lb 30–35 min/lb Rare, 140˚F (60˚C)

Steaks, 11/2"(38) thick Conv Broil** High (1) 5 20–25 min 20–25 min Rare, 140˚F (60˚C)

Steaks, 1" (25) thick Broil** High (1) 5 12–15 min 12–15 min Rare, 140˚F (60˚C)

Tenderloin, 2–3 lbs (.9–1.3 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb 20–25 min/lb Rare, 140˚F (60˚C)

Chicken

Bone-in Breasts Conv Broil** Med (2) 5 20–25 min 20–25 min Well, 170˚F (75˚C)

Boneless Breasts Broil** Med (2) 6 10–15 min 10–15 min Well, 170˚F (75˚C)

Quarters Conv Broil** Med (2) 5 30–35 min 30–35 min 180˚F (80˚C) in thigh

Thighs Conv Broil** Med (2) 5 20–25 min 20–25 min Well, 180˚F (80˚C)

Whole Conv Roast 325˚F (165˚C) 3 18–20 min/lb 18–20 min/lb 180˚F (80˚C) in thigh

Cornish Game Hens

Conv Roast 325˚F (165˚C) 3 28–33 min/lb 28–33 min/lb 180˚F (80˚C) in thigh

Roast 350˚F (175˚C) 3 28–33 min/lb 28–33 min/lb 180˚F (80˚C) in thigh

Duck

,5–7 lbs (2.3–3.2 kg) Conv Roast 325˚F (165˚C) 3 18–20 min/lb Not advised 180˚F (80˚C) in thigh

Goose

,8–10 lbs (3.6–4.5 kg) Conv Roast 325˚F (165˚C) 218–20 min/lb Not advised 180˚F (80˚C) in thigh

Ham

1/2"(13) thick Broil** High (1) 6 6–8 min 6–8 min 140˚F (60˚C)

1" (25) thick Broil** High (1) 6 10–12 min 10–12 min 140˚F (60˚C)

Lamb

Chops, 3/4"(19) thick Broil** High (1) 5 8–10 min 8–10 min Med Rare, 145˚F (65˚C)

Broil** High (1) 5 11–12 min 11–12 min Med, 160˚F (70˚C)

Leg, 4–6 lbs (1.8–2.7 kg) Conv Roast 325˚F (165˚C) 3 20–25 min/lb 20–25 min/lb Med Rare, 145˚F (65˚C)

Crown Rack Conv Roast 325˚F (165˚C) 115–18 min/lb Not advised Med Rare, 145˚F (65˚C)

*Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode; use a meat thermometer to

check internal temperature. This chart is a guide; recipe or package directions should take precedence. NOTE: Oven rack positions

listed are for 30" ovens; rack positions will vary for 18" and 36" ovens.

WOLF COOKING GUIDE

Dimensions in parentheses are in

millimeters unless otherwise specified.

Cooking Cooking Rack Total Time* Total Time* Internal

Food Mode Temperature Position 30" / 36" Oven 18" Oven Temperature

MEATS

Meat Loaf

Conv Roast 325˚F (165˚C) 3 50–60 min 50–60 min 160˚F (70˚C)

Pork

Chops, 1" (25) thick Broil** Med (2) 6 10–15 min Not advised Med, 160˚F (70˚C)

Loin, 3–4 lbs (1.3–1.8 kg) Conv Roast 325˚F (165˚C) 3 18–22 min/lb Not advised Med, 160˚F (70˚C)

Steak, 1" (25) thick Broil** Med (2) 5 25–30 min Not advised Med, 160˚F (70˚C)

Sausage

Broil** Med (2) 5 8–10 min Not advised Med, 160˚F (70˚C)

Turkey

Breast, whole Conv Roast 300˚F (150˚C) 2 12–15 min/lb Not advised 170˚F (75˚C) in breast

Pieces Conv Broil** Med (2) 4 40–45 min Not advised 180˚F (80˚C) in thigh

Whole Conv Roast 325˚F (165˚C) 1 11–14 min/lb Not advised 180˚F (80˚C) in thigh

Veal Roast

,2–3 lbs (.9–1.4 kg) Conv Roast 300˚F (150˚C) 3 30–35 min/lb Not advised Med Rare,140˚F (60˚C)

SEAFOOD

1/2"(13) thick Broil** Med (2) 6 5–7 min 5–7 min

1" (25) thick Conv Broil** Med (2) 612–17 min 12–17 min

Red Snapper Broil** Med (2) 6 5–7 min 5–7 min

Salmon, 1/2"(13) thick Broil** Med (2) 6 12–15 min 12–15 min

Swordfish, 11/2"(38) thick Broil** Med (2) 6 10–12 min 10–12 min

VEGETABLES

Potatoes Bake 400˚F (205˚C) 3 45–60 min 45–60 min

Sweet Potatoes Bake 400˚F (205˚C) 3 40–50 min 40–50 min

Winter Squash Convection 350˚F (175˚C) 3 40–45 min 40–45 min

Bake 375˚F (190˚C) 3 50–55 min 50–55 min

OTHER

French Bread Pizza Broil** Med (2) 5 2–3 min 2–3 min

Garlic Bread, 1" (25) thick Broil** Med (2) 5 3–31/2min 3–31/2min

Conv Broil** Med (2) 5 3–31/2min 3–31/2min

Toast, 1/2"(13) thick Broil** Med (2) 6 2 min 2 min

*Min/lb indicates specified cook time per pound or .45 kg. **Probe cannot be used in this cooking mode; use a meat thermometer to

check internal temperature. This chart is a guide; recipe or package directions should take precedence. NOTE: Oven rack positions

listed arefor 30" ovens; rack positions will varyfor 18" and 36" ovens.

WOLF COOKING GUIDE

WOLF TROUBLESHOOTING GUIDE

TROUBLESHOOTING GUIDE

PROBLEM POSSIBLE SOLUTION

Burner flame does not

Align the burner cap of the stacked, sealed burner assembly as

burn evenly

described on page 10.

Pan is not centered above the burner.

Pan material does not conduct heat evenly.

Base of pan is warped and does not rest flat on the grate, or

handle of pan is too heavy and tips pan toward handle.

Burner fails to ignite

Ceramic igniter is damp from a spillover or spray cleaner. Allow

ceramic to dry out completely.

Burner cap ports are blocked. Use a straightened, metal paper clip

to open the blockage.

If a GFCI circuit is used, check to see if it has been tripped.

Burners extinguish them-

Good gas combustion requires the correct amount of airflow to

selves when using more

maintain the flame. Using two oversized pans simultaneously

than one large roaster or

restricts air movement.

griddle simultaneously

Food boils over the pan

Heat setting is too high or pan size is too small for its contents.

and into the burner

drip pan

Water does not come to

Water temperature is colder than usual.

aboil fast enough

Cover pan for most efficient use of the high setting.

Diameter of pan is too large or base of pan is warped.

Food cooks too slowly

Too much food is added at one time; reduce amount of food and

when sautéing

sauté in batches.

Size of food pieces is too large or temperature of food is colder

than usual.

Pan does not conduct heat evenly.

Simmer setting does not

Delicate foods may need a lower simmer setting so that scorching

maintain constant surface

does not occur.

temperature

Food boils or burns in

one area of the pan more

than other areas

Dimensions in parentheses are in

millimeters unless otherwise specified.

WOLF TROUBLESHOOTING GUIDE

TROUBLESHOOTING GUIDE

PROBLEM POSSIBLE SOLUTION

Exterior browning is

Pan is too large for good heat circulation or too many pans on

uneven

arack.

Food cooked in glass, glass ceramic or dark metal holds more

heat than shiny metal pans.

Baking pan is too large for the recipe.

Change rack level or cooking mode.

Oven temperature setting is too high for the recipe.

Using pan other than two-piece broiler pan.

Failureto trim offextra fat.

Lower rack level or shorten time.

Oven is not fully preheated.

Door is opened too often or left open.

Food is wrapped in foil; check mode for tips that give best results.

Pan is too small for the amount of food in it.

Warm air venting into

Warm air exhaust is a normal oven function, needed to maintain

kitchen after oven has

and cool down oven temperatures. It turns off automatically

been turned off

when the heat cools to a safe temperature.

Touch oven off.

Push probe into probe receptacle completely until it snaps into place.

Reset oven temperature and probe temperature.

Oven temperature is

too hot

Oven temperature is

not hot enough

Excessive smoke when

broiling

PROBE flashes in the

display when using probe

feature.

SERVICE INFORMATION

When requesting information, literature,

replacement parts or service, always refer to

the model and serial number of your dual fuel

range. This information is found on the

product rating plate located under the control

panel. Refer to the illustration on page 8.

Record the rating plate information below for

future reference.

Model Number

Serial Number

Installation Date

Wolf Authorized Service Center and Phone

Wolf Dealer and Phone

BEFORE CALLING FOR SERVICE

Beforecalling your Wolf authorized service

center,refer to the Troubleshooting Guide on

pages 52–53. Check the household fuse or

circuit breaker to see if it has been blown or

tripped and that the electrical connection to

the appliance has not been disconnected. A

power outage may also have caused a disrup-

tion in service.

PRODUCT REGISTRATION

we may ensure your satisfaction. You may

Mail in the completed Wolf Product

Registration Card.

wolfappliance.com

Customer Service Department at

800-332-9513

The model and serial numbers of your appli-

ance are printed on the enclosed Wolf Product

Registration Card. If you provide us with your

e-mail address, we will send you exciting new

product updates and recipes as they become

available, along with information on special

events.

WOLF SERVICE INFORMATION

CONTACT

INFORMATION

Wolf Customer

Service:

800-332-9513

Website:

wolfappliance.com

The information and images are the copyright

property of Wolf Appliance Company, Inc.,

an affiliate of Sub-Zero Freezer Company, Inc.

Neither this book 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 Company, Inc.,

an affiliate of Sub-Zero Freezer Company, Inc.

reserved.

WOLF APPLIANCE PRODUCTS

LIMITED WARRANTY

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 any part of the product that proves to be defective in materials

or workmanship. All service provided by Wolf Appliance Company under the above warranty must

be performed by a Wolf Appliance authorized service center, unless otherwise specified by Wolf

Appliance Company. Service will be provided in the home during normal business hours.

LIMITED THIRD THROUGH FIFTH YEAR WARRANTY

From the third through fifth year from the date of original installation, Wolf Appliance Company will

repair or replace the following parts that prove to be defective in materials or workmanship. Labor to

remove and replace defective parts is not covered. Wolf Appliance Company recommends that you

use a Wolf Appliance authorized service center to perform such service.

Gas Burners(excluding appearance), Electric Heating Elements, Blower Motors (vent hoods),

Electronic Control Boards, Magnetron Tubes and Induction Generators

LIMITED LIFETIME WARRANTY

For the life of the product, Wolf Appliance Company will repair or replace any BBQ body or BBQ hood

that rusts through due to defective material or workmanship. Labor to remove and replace defective

parts is not covered. Wolf Appliance Company recommends that you use a Wolf Appliance author-

ized service center to perform such service.

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 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

APPLIANCE COMPANY

,INC. WILL PROVIDE, EITHER UNDER THIS WARRANTY OR UNDER ANY

WARRANTY ARISING BY OPERATION OF LAW. WOLF APPLIANCE COMPANY, INC. WILL NOT BE

RESPONSIBLE FOR ANY CONSEQUENTIAL OR INCIDENTAL 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 specific legal rights and

you may also have other legal rights that vary from state to state.

Toreceive parts and/or service and the name of the Wolf Appliance authorized service center

nearest you, contact Wolf Appliance Company, INC., P.O. Box 44848, Madison, Wisconsin 53744;

check the Locator section of our website, wolfappliance.com, or call 800-332-9513.

*Stainless Steel (classic,platinum and carbon) doors, panels and product frames are covered by a

limited 60 day parts and labor warranty for cosmetic defects.

808734 7/2006

WOLF APPLIANCE COMPANY, INC. P. O. BOX 44848 MADISON, WI 53744 800-332-9513 WOLFAPPLIANCE.COM

Wolf Df484Cg Users Manual UCI

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