E Series Oven Operation | 15 |
Broil Mode
In broil mode, the top heating element is used to produce 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
WOLF TIPS FOR SUCCESS
•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
•Turn food halfway through cooking time.
•Brush lean meat and fish with peanut oil before cooking to prevent sticking.
•Start cooking poultry with skin side down.
•Begin with cold food directly from the refrigerator.
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SETTING CONTROLS
1)Place food in oven at the desired rack position. Close oven door.
2)Touch BROIL. For double ovens, this will turn on upper oven. To turn on lower oven, first touch the UPPER/LOWER touch pad so that the lower oven icon is selected in the control panel display. Then touch
BROIL.
3)Oven temperature is preset at 1 for 550°F (290°C), high broil. Oven begins to broil after five seconds. To change setting, immediately touch number pad 2 for medium broil, 450°F (230°C) or 3 for low broil, 350°F
(175°C).
4)Touch ENTER to start the cooking mode immediately, otherwise the oven will automatically start the mode in 10 seconds if there is no action.
5)If the timer is set, the oven will chime when the cooking time is finished. If the timer is not cleared, it will continue to chime every 10 seconds.
6)Remove food. Always use dry pot holders when removing hot pans from the oven.
7)Touch oven OFF to end this mode.
When turning food or checking doneness, open the door carefully. Smoke and steam may have accumu- lated. Never use heatproof glass (e.g. Pyrex) or pottery. They can shatter.
