Wolf E SERIES SO30-2U/S - Manual (Page 15)

E Series Oven Operation 15
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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.
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.
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 34–36. Use
cooking times as a guide for similar foods.
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 two-piece broiler pan shipped 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.
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.