Wolf Appliance Company DUAL FUEL RANGES - Manual (Page 13)

13
A C C E S S O R I E S
Extra Range-Top Surface
Burner Accessories
• Stainless steel backsplash
risers (choice of 5", 10" or 20"
high with high shelf)
NOTE: Use of a 10-inch riser
is required for Dual Fuel Ranges
with a charbroiler when installed
against a combustible surface.
A 5-inch riser is required for
Dual Fuel Ranges equipped with
anything other than a char-
broiler, when installed against a
combustible surface. For island
installations meeting the
minimum clearances to walls,
use the island trim shipped with
the Dual Fuel Range.
• Wok grate
• High Altitude Conversion
Package
• Bezel accent colors in chrome,
copper and brass (all bezels
come with black text).
• Optional set-on Griddle
Accessory
• Contact your Wolf dealer.
H E L P F U L H I N T S
• Wait until surfaces are cool
before cleaning.
• Best results occur by wiping
up spills and spatters as they
occur and immediately after the
cooktop has cooled. If splatters
are allowed to bake on, they
may permanently damage or
stain the finish.
• If in doubt about using one
of your cleaners, check the
label. To check if it is safe to
use on your cooktop, try a
small amount on an inconspicu-
ous area using very light
pressure.
• Use caution when spraying
cleaners. Some contain caustic
ingredients that can damage
adjacent parts and finishes.
Protect the adjacent parts by
masking them off so that the
over-spray is contained to the
finish being cleaned.
• Do not spray cleaners on
electrical controls, igniters,
wires or knob valve stems.
W
O L F
T
O P
S
U R F A C E
O
P E R A T I O N
LOW Simmer Melting, holding chocolate
(9200 Btu / hr) 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, gravies,
puddings and cream soups
Pan-frying
Simmering large quantities
Boiling vegetables in water
MEDIUM to HIGH Heat Sautéing
Browning
Braising
Fast boiling large quantities
Quick frying
HIGH Heat Boiling water
Deep fat frying – only to heat oil
Heating broth soups, stocks
T E M P E R AT U R E S E T T I N G G U I D E