Wolf ICBSO30-2F/S - Manual (Page 35)

W O L F T R O U B L E S H O OT I N G G U I D E
T R O U B L E S H O OT I N G G U I D E
P R O B L E M P O S S I B L E I S S U E / S O L U T I O N
Pan too large for good heat circulation.
Rack covered with aluminum foil trapping heat below.
Too many pans on a rack.
Food cooked in glass, glass ceramic, or dark metal holds more heat
than shiny pans.
Baking pan is too large for the recipe.
Change rack level or cooking mode.
Oven temperature setting is too high for recipe.
Follow this procedure:
Touch oven off.
Push probe into probe receptacle completely until it snaps into place.
Reset oven temperature and probe temperature.
Using pan other than two-piece broiler pan.
Trim off excess fat.
Lower rack level or shorten time.
Lower broil setting to 2 or 3.
Oven not fully preheated.
Door opened too often or left open too long.
Food wrapped in foil; check mode for tips that give best results.
Pan is too small for the amount of food in it.
Warm air exhaust is a normal oven function, needed to maintain and
cool down oven temperatures. It turns off automatically when the heat
cools to a safe temperature.
Lower oven isn’t equiped with convection fans.
Choose another mode.
Oven must reach a safe temperature before door will unlock for use.
Exterior browning
is uneven.
Oven temperature
is too hot.
PROBE SHORTED
flashes when using
probe feature.
Excessive smoke when
broiling.
Oven temperature is not
hot enough.
Warm air venting into
kitchen after oven has
been turned off.
Lower oven won’t enter
convection mode.
Oven door won’t open
after self clean.
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