E Series Oven Operation | 17 |
Convection Roast Mode
IMPORTANT NOTE: For double ovens, convection roast mode can only be used in the upper oven.
In convection roast mode, heat from both convection fans, with additional heat from the broil element, intensifies the convective and radiant heating. 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.
Refer to the Wolf cooking guide on pages
WOLF TIPS FOR SUCCESS
•Always preheat oven for convection roast mode.
•Use
•Reduce standard recipe temperatures by 25° in this mode.
•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.
•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).
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SETTING CONTROLS
1)Touch 
ROAST. Oven temperature is preset at 325°F (165°C). Oven begins to heat after five seconds. To change oven temperature from 325°F (165°C), immediately enter another temperature using the number pads.
2)Touch ENTER to start the cooking mode immediately, otherwise the oven will automatically start the mode in 10 seconds if there is no action.
3)Add food when the chime signals that the oven has reached preheat temperature.
4)If the temperature probe is used, follow temperature probe feature directions and USDA temperature recommendations on pages
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.
