Wolf E SERIES SO30-2U/S - Manual (Page 17)

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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 34–36. Use
cooking times as a guide for similar foods.
WOLF TIPS FOR SUCCESS
• Always preheat oven for convection roast mode.
• Use low-sided, uncovered pans on a roast rack to cook
food.
• 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) .
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.
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 26–27.
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.