Wolf CSO30CM/B Poradnik Użytkowania i Eksploatacji Pobierz pdf (Strona 11)

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OVEN OPERATION

Cooking Modes

MODE INDICATOR RANGE PROBE USES

Steam 90 – 210°F

(30 – 100°C)

•

For foods typically boiled and foods that benet from gentle handling such

as seafood, vegetables, and rice.

Convection

90 – 440°F

(30 – 230°C)

•

For foods that benet from even browning such as chicken, potatoes, bis-

cuits, and roasts. The convection fan distributes heat evenly for consistent

browning. Cooking temperatures may be 25° less and cooking times may

be 25% faster.

Convection Steam

180 – 440°F

(80 – 230°C)

•

For foods that are tender inside and roasted or crisped outside. Steam,

along with the convection fan, transfer energy to food more efciently,

which helps the food retain moisture. Cooking temperatures may be 25°

less and cooking times may be 25% faster.

Convection Humid

90 – 440°F

(30 – 230°C)

•

For foods that already have enough moisture such as cakes, casseroles,

grain dishes, and lasagna. The oven does not produce steam, but the

cavity remains sealed so the moisture created while cooking remains in the

oven. Cooking temperatures may be 25° less and cooking times may be

25% faster.

Reheat 180 – 390°F

(80 – 200°C)

•

For foods typically reheated in an oven or microwave. Steam and hot air

gently rehydrate the food.

Gourmet — — Use to prepare specied foods (refer to page 12), fresh, refrigerated, or

frozen. Select the food and desired doneness, and the sensor adjusts time,

temperature, and humidity so no baking instructions are required. Preset

temperature and range are dependent on food and desired doneness.

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Wolf CSO30CM/B Poradnik Użytkowania i Eksploatacji Strona 11