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Instructions Wolf, Modèle WKEX ML-126758

Fabricant : Wolf
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• The buzzer sounds and the Rack # flashes. To silence the buzzer, press the flashing Rack #. • Open the door; doordisplays; remove the finished product; close the door. . The next shortest Cook Time displays, its Rack # flashes and the time counts down to 00:00. • The buzzer sounds. Press the flashing Rack #. Open the door, door displays. Remove the product, close the door. Repeat from C until all Rack #'s are done. To Display the Actual Oven Temperature • Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released. To End a Cooking Cycle At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking cycle, press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #. To cancel a cooking cycle which might have been started in error, press and hold the Rack button to be terminated and press START / STOP at the same time. Door and Timing Opening the door while loading additional product will interrupt all timing functions until the door is closed and the timer resumes. For example, if a product time had diminished to 1 minute and the door was opened for 30 seconds and then closed, the timer would still show 1 minute. SETTING THE OVEN FOR ROAST & HOLD • Press the Roast & Hold button to select Roast & Hold. • Set the first stage Temperature and the Cook Time as described in: MANUALLY SETTING THE TEMPERATURE AND COOK TIME. Press START / STOP to begin cooking. * The HOLD Temperature is preset by the computer control at 150°F (66°C). * The LOW FAN SPEED is present during Roast & Hold. Use R&H to select LOW FAN SPEED. – 11 – ROAST AND HOLD OPERATION — Models WKEC and WKECX Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Temperature setpoint and the Time setting. After the time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the heating elements are off as the temperature in the oven declines to the Hold Temperature. The doors should remain closed during Second Stage Cooking. When the Hold temperature is reached, the display flashes HOLD. Temperature in the oven will be maintained at the Hold temperature until the oven is turned off. ROAST AND HOLD DIAGRAM - Time vs. Temperature HEATERS MAINTAIN HOLD TEMPERATURE. TIMER DISPLAY FLASHES OVEN TEMPERATURE 400.F TIMER DISPLAY COUNTS DOWN. SHORT BEEP. TIMER DISPLAYS "HOLD." ROAST THERMOSTAT OFF. HEATERS OFF UNTIL HOLD 300.F COOKING FROM STORED HEAT TEMPERATURE IS REACHED. 200.F LOAD PRODUCT INTO OVEN"HOLD." 100.F PRODUCT TEMPERATURE TEMP. TIME PREHEAT FIRST STAGE COOKING SECOND STAGE COOKING (DO NOT OPEN DOORS) HOLDING PL-53493 PROPER UTENSILS The use of proper utensils can enhance oven operation. Medium and light weight pans allow the product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation. OPERATING HINTS When using the convection oven for the first time with a particular food, check the degree of doneness periodically before the suggested time has elapsed, to make sure the desired doneness is achieved. Record your temperature and time settings for various products. The convection oven can provide consistent, repeatable results. The convection oven is faster than conventional deck-type ovens; temperature settings are lower and cook times are shorter. Since recipes and foods are subject to many variations and tastes, the guidelines regarding Times and Temperatures in this manual are SUGGESTIONS ONLY. Experiment with your food products to determine the cooking temperatures and times that give you the best results. – 12 – COOKING GUIDELINES The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. The preheating time for all of the following is 15 minutes. The computer control's Holding Temperature is preset at 150°F (66°C) and cannot be changed. COOKING GUIDELINES (HOLDING FEATURE) Product Amount lbs. / kg Cooking Temp. °F / °C Cooking Time Hours Min. Hold Time Hours Max. Internal Cook Temp. °F / °C Internal Hold Temp. °F / °C Prime Rib 20 / 9.06 225 / 107 5 4 140 / 60 Rib Eye Boneless 12 / 5.43 225 / 107 3 4 140 / 60 Top Round 20 / 9.06 225 / 107 5 4 140 / 60 Steamship Round 20 / 9.06 225 / 107 7 2 140 / 60 Bottom Round 20 / 9.06 225 / 107 5 8 140 / 60 Boneless Strip Loin 12 / 5.43 225 / 107 3 4 140 / 60 Whole Tenderloin 6 / 2.71 225 / 107 2 2 140 / 60 Top Sirloin Butt 14 / 6.34 225 / 107 3 4 140 / 60 Beef Short Ribs 10 / 4.53 225 / 107 4 4 165 / 74 Cube Steaks 10 / 5.43 225 / 107 3 3 180 / 82 Beef Back Ribs 30 / 13.6 225 / 107 5 4 175 / 79 Beef Stew 10 / 5.43 225 / 107 4 6 175 / 79 150 / 66 Corned Beef 12 / 5.43 250 / 121 4 4 165 / 74 150 / 66 Fresh ...