Wolf SO30-2U/S manual Series Oven Operation Convection Broil Mode

E Series Oven Operation 18

Convection Broil Mode

IMPORTANT NOTE: For double ovens, convection broil mode can only be used in the upper oven.

In convection broil mode, 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. 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.

Refer to the Wolf cooking guide on pages 34–36. Use cooking times as a guide for similar foods.

WOLF TIPS FOR SUCCESS

•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.

•Start cooking poultry with skin side down.

•Begin with cold food directly from the refrigerator.

SETTING CONTROLS

1)Place food in oven at the desired rack position. Close oven door.

2)Touch BROIL. 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).

3)Touch ENTER to start the cooking mode immediately, otherwise the oven will automatically start the mode in 10 seconds if there is no action.

4)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.

5)Remove food. Always use dry pot holders when removing hot pans from the oven.

6)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.