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A few examples might be helpful. In the M series oven,
Bake Mode works just like you’re used to — gentle heat
radiates up from the bottom of the oven. Pretty simple.
But other modes work in ways you’re not so familiar
with. In Convection Mode, all the heat comes not from
the top or bottom of the oven, but from the two fans
and two heating elements in the rear of the oven.
Because it’s fan-assisted, producing moving,
circulating heat, any mode utilizing convection
offers the following distinct advantages over the
usual radiant heat:
It saturates the oven cavity more completely
and evenly, eliminating “hot” or “cold” spots
and ensuring that everything will be done
exactly to your liking.
It cooks foods efciently on multiple racks —
no need to shift racks around.
It cooks about 25% faster and at
lower temperatures.
It even improves the avor of your food
with quicker crisping, deeper browning
and more avorful caramelization.
You can roast the Thanksgiving turkey the traditional
way in Roast Mode, or you can choose Convection
Roast Mode and do it in signicantly less time — with
a nal result that’s often more succulent and better
browned. Make bubbly hand-tossed pizza in Bake
Stone Mode, or beef jerky in Dehydrate Mode.
The possibilities are endless.
All you have to do is master the modes — which
more than anything, is just a matter of learning
which mode is best for each particular dish, with the
help of this useful book.
It may be a wee bit more complicated than just setting
the oven to 350 degrees, but it will guarantee your
success with any dish, from simple to spectacular.
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Others manual(s) of Wolf M Series

Wolf M Series Installation Guide - English - 44 pages

Wolf M Series Quick start guide - English - 2 pages

Wolf M Series User Manual - English - 68 pages

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Wolf M Series User Manual - French - 68 pages

Wolf M Series Installation Guide - Spanish - 44 pages

Wolf M Series User Manual - Spanish - 68 pages


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