Convection Steam Ovens Use & Care Guide
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CONVECTION STEAM OVENS
Contents
4 Safety Precautions
5 Convection Steam Oven Features
6 Convection Steam Oven Operation
18 Care Recommendations
22 Troubleshooting
23 Wolf Warranty
Customer Care
The model and serial number are printed on the enclosed
product registration card. Both numbers are also listed on
the product rating plate. Refer to page 5 for rating plate
location. For warranty purposes, you will also need the date
of installation and name of your authorized Wolf dealer.
Record this information below for future reference.
If your product ever needs attention, be sure to use a Wolf
factory certied service provider recommended by our
customer care center, or select one from our list of providers
available at wolfappliance.com/locator. All factory certi-
ed service providers are carefully selected and thoroughly
trained by us.
SERVICE INFORMATION
Model Number
Serial Number
Date of Installation
Certied Service Name
Certied Service Number
Authorized Dealer
Dealer Number
Important Note
To ensure this product is installed and operated as safely
and efciently as possible, take note of the following types
of highlighted information throughout this guide:
IMPORTANT NOTE highlights information that is especially
important.
CAUTION indicates a situation where minor injury or product
damage may occur if instructions are not followed.
WARNING states a hazard that may cause serious injury or
death if precautions are not followed.
IMPORTANT NOTE: Throughout this guide, dimensions in
parentheses are millimeters unless otherwise specied.
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Thank You
Thank you for your purchase. We look forward to being part of your home for decades
to come. As a third-generation family-owned company, we take a very personal stake in
the preparation of your family’s food. We built our business and our reputation on helping
families serve the nest food possible.
With your purchase, you receive one of the strongest warranties in the appliance industry.
Take a moment to read the full warranty statement on page 23. It’s also important to
register your Wolf appliance to ensure that you don’t miss out on exclusive owner ben-
ets, such as; assurance that you will be taken care of in the unlikely event that service
becomes necessary during the warranty period, and a proof-of-purchase record in case
of a home insurance claim. You may register by one of the following options:
• Mail in the completed Wolf product registration card.
• Register online at wolfappliance.com/register and create a personalized My Sub-Zero/
Wolf account using the serial number on your product.
• Register by phone by calling Wolf Customer Care at 800-222-7820.
As a Wolf owner, you can count on ongoing support, day in and day out. Our customer
care center is available 24 hours a day, seven days a week and staffed by knowledgeable
product experts at our factory in Madison, Wisconsin. Should the need arise, simply call
800-222-7820 and speak with one of our product experts. They will help troubleshoot any
issues you might have.
We are condent this guide will answer your questions about the features, operation,
and maintenance of your Wolf, but if you have additional questions, please contact us at
800-222-7820 or visit us online at wolfappliance.com.
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SAFETY PRECAUTIONS
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety pre-
cautions should always be followed including the
following:
• Read all instructions.
• Do not touch hot surfaces. Use handles or knobs.
• To protect against electrical shock, do not immerse
cord or plug in water or other liquid.
• Close supervision is necessary when any appliance
is used by or near children.
• Unplug from outlet when not in use and before
cleaning. Allow to cool before putting on or taking
off parts.
• Do not operate any appliance with a damaged cord
or plug, or after the appliance malfunctions or has
been damaged in any manner. Return appliance to
the nearest authorized service facility for examina-
tion, repair or adjustment.
• The use of accessory attachments not recom-
mended by the appliance manufacturer may cause
injuries.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter,
or touch hot surfaces.
• Do not place on or near a hot gas or electric
burner, or in a heated oven.
• Extreme caution must be used when moving an
appliance containing hot oil or other hot liquids.
• Always attach plug to appliance rst, then plug
cord into the wall outlet. To disconnect, turn any
control to “off”, then remove plug from wall outlet.
• Do not use appliance for other than intended use.
• Save these instructions.
SAFETY PRECAUTIONS
This oven was built to achieve recognized standards
in technology and safety regulations and is designed
for use in the home for preparing food. It is not
intended for use by persons with reduced physical,
sensory or mental capabilities, or lack of experience
and knowledge, unless supervised or unless they
have been given instruction concerning the use of
the appliance by a person responsible for their safety.
Proper use is essential to avoid damage or accidents.
Installation and connection to power supply must be
performed by a qualied electrician in accordance
with provided installation instructions.
Before rst use, please ll the water tank and perform
related duties as outlined in the ‘Prior to use’ section.
Please retain this guide for future reference. If you
sell the appliance or pass it on to a third party, please
ensure these instructions accompany the appliance,
together with the instructions on installation.
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CONVECTION STEAM OVEN FEATURES
Getting Started
We know you are eager to start cooking, but before you
do, please take some time to read this use & care guide.
Whether you are an occasional cook or an expert chef, it
will be to your benet to familiarize yourself with the safety
practices, features, operation and care recommendations of
your convection steam oven.
To ensure the best results, review cooking modes and
special features on page 10.
Convection Steam Oven Features
FEATURE
1
Product Rating Plate
2
Control Panel and Display
3
Control Knob
4
Adjustable Oven Racks
5
Convection Fan
6
Temperature Probe Receptacle
7
Halogen Lighting
8
Water Tank Access Door
Convection steam oven (CSO30TM shown).
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OVEN OPERATION
Control Panel
The control panel and control panel display are streamlined
and easy to use. The control knob (OK) and buttons are
used to set cooking modes and access all the features of
your convection steam oven for exceptional results.
The knob is used on its own and in combination with the
buttons to make selections. All selections are conrmed by
pressing OK.
CONTROL PANEL INDICATORS
INDICATOR
Oven temperature is set.
Temperature probe is in use.
Steam mode is activated.
Reheat mode is activated.
Auto Steam Bake mode is activated.
Convection mode is activated.
Convection Humid mode is activated.
Convection Steam mode is activated.
Timer is set.
Operating time is activated.
Switch-off time is activated.
Clock is set.
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30375
°
F
Control panel.
User Settings
The user settings allow the user to select preferences for
language, childproof lock, time display, acoustic signal, illu-
mination, water hardness, temperature unit, contrast, time
format, factory settings and water door control.
The control panel can be locked through user settings. To
use the oven by temporarily disabling the lock, press and
continue to hold OFF, then press OK. The lock will automati-
cally reactivate 10 minutes after the oven has been turned
off.
Setting user settings:
1 With oven off, press OK and turn knob to USER SET-
TINGS, then press OK.
2 Turn the knob to scroll through options, then press OK.
3 Follow instructions on the display, then press OK.
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OVEN OPERATION
PRIOR TO USE
Use the test strip provided to determine water hardness.
The oven defaults to hard water. Refer to User Settings on
page 6 to adjust hardness.
To ensure all residual oil from the manufacturing process
has been removed, the oven must go through the following
procedure.
1 Clean oven thoroughly with hot water and a mild deter-
gent. Rinse and dry with a soft cloth.
2 Turn on ventilation. Some smoke and odor is normal.
3 Fill and install the water tank.
4 Select Auto Steam Bake mode and 410°F (210°C). Heat
oven (empty) for 30 minutes.
AFTER EACH USE
1 Press OFF. For modes utilizing steam, do not remove
the water tank until ‘WATER IS BEING PUMPED OFF’ no
longer appears on the display.
2 Open the door to the “at-rest” position and allow to cool.
Once cool, wipe the interior dry before closing the door.
Refer to the illustration below.
Door “at-rest” position.
Oven Operation
SELECT COOKING MODE
1 Press MODE multiple times until desired cooking mode
is displayed, then press OK.
SELECT TEMPERATURE
1 Press TEMP.
2 Turn the knob to desired temperature, then press OK.
To adjust temperature during cooking, press TEMP and turn
the knob to desired temperature, then press OK.
WATER TANK
The water tank holds enough water for 1.5 hours of con-
tinuous steam, typically enough for 4–5 cooking sessions.
Use fresh, cold tap water. Do not use demineralized, ltered
or distilled water.
Always press WATER to open the water door. Attempting to
access the water tank manually will cause damage.
When the oven is turned off, water is pumped back into the
tank once the water temperature is below 175°F
(80°C). If the
tank needs to be relled during cooking, limit the amount of
water to less than two cups to prevent overow when water
is pumped back into the tank.
To ll water tank:
1 Press WATER.
2 Remove and ll the water tank.
3 Reinstall the tank and close the water door manually.
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OVEN OPERATION
Oven Operation
TIME
It is very important the correct time is set if a timed cook
feature is used. Time must be reset after a power failure.
Setting time:
1 With the oven off, press TIME.
2 Turn the knob to set the hour, then press OK.
3 Turn the knob to set the minutes, then press OK.
TIMER
The timer can be set for a maximum of 9 hours and 59 min-
utes. Once the timer is set, the countdown is illuminated on
the display. The timer is independent from the oven. Setting
the timer does not affect operating time or switch-off time.
Setting timer:
1 Press TIMER.
2 Turn the knob to set duration, then press OK.
To reset, press TIMER and turn the knob to select desired
duration, then press OK. To cancel, press TIMER twice, then
press OK.
OPERATING TIME
The operating time feature automatically turns the oven off
at a specied time. Oven will begin to heat immediately and
will turn off at desired switch-off time.
If the temperature probe is used, the probe will override the
switch-off time and turn the oven off when the set tempera-
ture is reached. If the probe temperature is not reached
before the switch-off time, it will not extend operating time.
Setting controls:
1 Select desired cooking mode and temperature.
2 Press TIME.
3 Turn the knob to select desired operating time, then
press OK.
To adjust operating time, press TIME and turn the knob to
select desired time, then press OK.
DELAYED START
The delayed start feature automatically turns the oven on
and off at specied times. Oven will remain idle until desired
start time and will turn off at desired switch-off time. Clock
must be set to the correct time for delayed start to function
properly.
If the temperature probe is used, the probe will override the
switch-off time and turn the oven off when the set tempera-
ture is reached. If the probe temperature is not reached
before the switch-off time, it will not extend operating time.
Setting controls:
1 Select desired cooking mode and temperature.
2 Press TIME and turn the knob to select desired operating
time (do not press OK).
3 Press TIME and turn the knob to select desired switch-
off time, then press OK.
To adjust switch-off time, press TIME twice and turn the
knob to select desired time, then press OK.
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OVEN OPERATION
Oven Operation
TEMPERATURE PROBE
The temperature probe measures internal temperature
of food while cooking. It can be used with all cooking
modes except Gourmet. When the temperature probe is
in use, press TEMP to alternate between the actual probe
temperature displayed and probe set temperature.
Setting controls:
1 Select desired cooking mode and temperature.
2 Place the probe in the thickest part of the food being
cooked, then insert the probe into the receptacle. Refer
to the illustration below.
3 Press TEMP twice and turn the knob to select desired
doneness, then press OK.
The probe temperature will appear on the display once it is
above 85°F
(30°C). To adjust the probe temperature, press
TEMP and turn the knob to desired temperature, then
press OK.
CAUTION
Probe and probe receptacle will be very hot. Handle
with care.
Probe receptacle.
OVEN RACK POSITION
The oven racks can be placed in any of the four positions
labeled on the right front face of the convection steam oven.
Refer to the illustration below. The recipes in Recipes mode
reference rack position for best results.
Rack position.
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OVEN OPERATION
Cooking Modes
MODE
INDICATOR RANGE PROBE USES
Steam 85 – 210°F
(30 – 100°C)
•
Use Steam mode for foods you would have heated in a saucepan and for
all foods that would benet from gentle handling such as sh and seafood,
vegetables and rice.
Reheat
210 – 300°F
(100 – 150°C)
•
Reheat mode uses steam and hot air to rehydrate food gently. Use to
reheat any food you would have reheated in the oven, range or microwave.
Auto Steam Bake 210 – 445°F
(100 – 230°C)
•
By heating with steam rst, then using convection heat to nish baking,
baked goods acquire a tender interior and an exterior with natural shine,
without the need for an egg wash. Use for breads, buns, cakes and pas-
tries whether fresh, par-baked or frozen. Do not preheat.
Convection
85 – 445°F
(30 – 230°C)
•
The convection fan distributes heat evenly for consistent results and
browning. Cooking temperatures may be 25° less, and times may be 25%
faster than traditional ovens, saving time and energy. Use Convection
mode for a variety of foods, including mufns, biscuits and roasts.
Convection Humid
85 – 445°F
(30 – 230°C)
•
In Convection Humid mode, oven ventilation is sealed so the moisture
produced during cooking remains in the oven. Use for cakes, casseroles,
grain dishes, lasagna and meats.
Convection Steam
85 – 445°F
(30 – 230°C)
•
Steam transfers energy to food more efciently than hot air alone, which
speeds up cooking time. Food retains its own moisture. Use Convection
Steam mode to cook foods that are tender inside and roasted or crisped
outside. Press MODE to activate or deactivate steam.
Gourmet — — Use to prepare specied foods (refer to page 11); 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.
Slow Roast 85 – 300°F
(30 – 150°C)
•
Use to keep meats tender by slow roasting. Insert temperture probe into
the prepared meat, select a Slow Roast setting and completion time, and
come home to a perfectly cooked meal.
Recipes 85 – 445°F
(30 – 230°C)
•
Use to prepare entire meals from appetizers and entrees to desserts (refer
to page 12). Select food, number of portions and level of browning. The
sensor adjusts the rest. Recipes mode is ideal for quick meals or to pre-
pare a variety of foods for a party.
My Recipes 85 – 445°F
(30 – 230°C)
•
Use My Recipes to store cooking instructions for ten of your favorite
recipes, and replace or edit them at any time.
Keep Warm 175°F
(80°C)
•
Keep Warm uses a combination of convection and steam heat to keep
foods warm until it’s time to serve.
Cleanse 85 – 445°F
(30 – 230°C)
Cleanse uses steam to clean baby bottles and canning jars, and is faster
and safer than conventional methods.
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OVEN OPERATION
Cooking Modes
GOURMET
Use Gourmet to prepare any of the foods listed below; fresh,
refrigerated or frozen. Select the food and desired doneness
and the sensor adjusts time, temperature and humidity so
no baking instructions are required.
FOOD CODE
Fresh Appetizers A1
Frozen Appetizers A2
Baked Dish A3
Soufé A4
Baked Potatoes A5
Frozen Potato Products A6
Braising Meat A7
Fresh Pizza A8
Frozen Pizza A9
Custard A10
Bread A11
Yeast Pastry with Filling A12
Cake A13
Torte A14
Setting Gourmet:
1 Press OK twice and turn the knob to select desired food,
then press OK.
2 Follow instructions on the display, then press OK.
SLOW ROAST
Setting Slow Roast:
1 Press OK and turn the knob to Slow Roast, then
press OK.
2 Turn the knob to select desired food and doneness
(if applicable), then press OK.
3 The preset probe temperature will appear on the display.
To adjust the probe temperature, press TEMP and turn
the knob to desired temperature, then press OK.
Slow Roast operating time can be adjusted from 2.5 to
4.5 hours. To adjust time, press TIME and turn the knob to
desired duration, then press OK.
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OVEN OPERATION
Cooking Modes
RECIPES MODE
Use Recipes mode to prepare entire meals from appetizers
and entrees to desserts. Refer to the chart below and
recipes on pages 13–17.
FOOD CODE
Appetizers R1
Fish in Puff Pastry R2
Fish Rolls R3
Beef Stroganoff R4
Beef Pot Roast R5
Pork Loin in Puff Pastry R6
Pasta Gratin R7
Eggplant Gratin R8
Flan R9
Pears in Red Wine R10
Rolls R11
Mufns R12
Cake R13
Focaccia R14
Setting Recipes:
1 Press OK and turn the knob to Recipes, then press OK.
2 Turn the knob to select desired recipe, then press OK.
3 Follow instructions on the display, then press OK.
MY RECIPES MODE
Use My Recipes to store cooking instructions for ten of your
favorite recipes. If the recipe utilizes the temperature probe,
insert the probe into the receptacle before entering settings.
Setting My Recipes:
1 Press OK and turn the knob to My Recipes, then
press OK.
2 Turn the knob to select desired recipe number, then
press OK.
3 Select desired mode, temperature, time and probe
temperature (if applicable), then press OK.
4 Press OK to Save recipe.
To remove a saved recipe, press OK and turn the knob to
My Recipes, then press OK. Turn the knob to select desired
recipe, then press OK. Turn knob until Clear is displayed,
then press OK.
KEEP WARM MODE
Setting Keep Warm:
1 Press OK and turn the knob to Keep Warm, then
press OK.
CLEANSE MODE
Setting Cleanse:
1 Press OK and turn the knob to Cleanse, then press OK.
2 Turn the knob to select desired option, then press OK.
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OVEN OPERATION
Recipes
R1 APPETIZERS
Cook time—20 minutes
1 17.5-oz
(500 g) package puff pastry sheets
2 Tbsp (30 ml) olive oil
4 Tbsp (60 g) fresh oregano, chopped
3 Tbsp (45 g) fresh thyme, chopped
1
/2 cup (115 g) Parmesan cheese, shredded
Unfold one sheet puff pastry on cutting board. Brush with olive
oil. Sprinkle oregano, thyme and cheese over oil. Unfold the
second sheet and carefully lay on top of herbs.
Press down lightly. Using pastry or pizza cutter, cut pastry into
1
/2-inch strips. Tightly twist strips, keeping lling inside. Line
solid pan with parchment paper and lay strips on paper, about
one inch apart. Allow pastry to stand 15 minutes before placing
in the oven. Slide pan into oven on rack position 1. Close oven
door. Set oven to Recipes R1. Press OK. When oven chimes,
remove pan from oven. Cut each appetizer into thirds. Serve
immediately.
Makes 42 appetizers.
For more than one sheet of appetizers, use 2 racks at rack posi-
tion 1 and 3. Timing is the same.
R2 FISH IN PUFF PASTRY
Cook time—25 minutes
1 red pepper
1 small
zucchini
1
/2 17.5-oz (250 g) package puff pastry sheets
1
/4 cup (60 g) parsley, chopped
Kosher salt and freshly ground black pepper
4 2-oz (60 g) llets rm sh, cut into 3 x 2-inch portions
Cut red pepper into quarters. Remove seeds and cut each
quarter lengthwise into four
1
/4-inch strips. Set aside. Cut ends
off zucchini and cut lengthwise into
1
/4-inch slices. Set aside.
Line solid pan with parchment paper. Unfold and lay cool puff
pastry onto cutting board. Cut into four equal squares. Stack
one zucchini slice and four pepper strips on each square, laying
them across connecting opposite corners. Sprinkle each with
1 Tbsp (15 g) parsley. Season with salt and pepper. Lay one llet
on each stack and season again with salt and pepper. Pull two
free corners of pastry over the sh and press lightly. Carefully
place puff pastry bundles on parchment paper. Slide pan on rack
position 1. Close oven door. Set oven to Recipes R2. Press OK.
When oven chimes, remove pan from oven. Serve immediately.
Makes 4 servings.
R3 FISH ROLLS
Cook time—10 minutes
8 thin sh llets, such as sole, ounder or turbot
Kosher salt and freshly ground black pepper
1 oz
(30 g) pine nuts, toasted
3
1
/3 oz (95 g) arugula
Lay sh on cutting board. Season both sides with salt and
pepper. Spread approximately 1
1
/2 tsp (7 g) pine nuts and
1
/3 oz
(9 g)
arugula on each sh. Roll llets from pointed end. Secure
with toothpicks. Grease perforated pan with nonstick spray
and place sh bundles on pan. Slide pan on rack position 2.
Close oven door. Set oven to Recipe R3. Press OK. When oven
chimes, remove sh from oven and serve immediately.
Makes 4 to 6 servings.
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R5 BEEF POT ROAST
Cook time—2 hours
2
1
/2 lb (1.1 kg) beef chuck roast, cut into 3 pieces
2 carrots, peeled and quartered
1
/2 small celery root or celeriac, peeled and quartered
2 small yellow onions, quartered
1 bay leaf
2 whole cloves
8 black peppercorns
4 cup (940 ml) vegetable stock
Place beef, vegetables and spices in 4-quart casserole dish.
Pour vegetable stock over all.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R5. Press OK. When oven
chimes, remove dish from oven and serve warm.
Makes 5 to 6 servings.
R6 PORK LOIN IN PUFF PASTRY
Cook time—30 minutes
1
/2 17.5-oz (250 g) package puff pastry sheets
2 Tbsp (30 ml) stone ground mustard
1 lb (460 g) pork tenderloin
Kosher salt and freshly ground black pepper
Unfold pastry sheet on cutting board and cut in half. Spread 1
Tbsp (15 ml) mustard evenly across each pastry sheet. Cut pork
in half lengthwise. Season with salt and pepper. Place one pork
piece in the middle of each sheet, leaving one inch on each long
end. Fold ends over the pork and tightly roll the sides around the
pork, placing seam on the bottom under the pork. Line solid pan
with parchment paper. Carefully place puff pastry bundles on
paper. Slide pan on rack position 2. Close oven door. Set oven
to Recipes R6. Press OK. When oven chimes, remove pan from
oven. Remove bundles from paper using a metal spatula. Serve
immediately.
Makes 4 to 6 servings.
OVEN OPERATION
Recipes
R4 BEEF STROGANOFF
Cook time—47 minutes
1
3
/4 lb (800 g) beef chuck roast, cut into
1
/4 x
1
/2-inch strips
2 tsp (10 g) kosher salt
1 tsp (5 g) freshly ground black pepper
1 Tbsp (15 g) beef bouillon granules
1 yellow pepper, sliced into
1
/4-inch strips
1 red pepper, sliced into
1
/4-inch strips
8 oz (225 g) mushrooms, sliced
1
/4-inch thick
2 small yellow onions, sliced thin
2 1-oz (30 g) packages dry gravy mix
1 Tbsp (15 g) cornstarch
2 tsp (10 g) paprika
1
1
/2 cup (350 ml) heavy cream
1
/4 cup (60 ml) tomato paste
Cooked egg noodles, optional
Season beef with salt and pepper. Place beef in 13 x 9-inch
baking dish. Mix in bouillon, peppers, mushrooms and onions.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to Recipe R4 with six people. Press OK.
When oven chimes, remove dish from oven and carefully pour
liquid into 2-cup measuring cup and set aside. Return dish back
in oven and press OK to continue cooking.
To make sauce: In 2-quart saucepan whisk gravy mixes, corn-
starch and paprika. Mix in cream and tomato paste. Whisk in
reserved 1
3
/4 cups (410 ml) juice, adding water if needed to equal
1
3
/4 cups (410 ml). Place on Wolf cooktop over medium heat.
Bring to a boil to thicken, stirring constantly.
When oven chimes, remove dish from oven and mix in sauce.
Serve alone or over egg noodles.
Makes 5 to 6 servings.
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15
OVEN OPERATION
Recipes
R7 PASTA GRATIN
Cook time—30 minutes
3 cup
(690 g) uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced
1
/2-inch thick
8 oz (230 g) mushrooms, sliced
3 oz (85 g) sliced dried ham or prosciutto, sliced
1
/2-inch thick
1 cup (230 g) at leaf parsley, coarsely chopped
5 oz (140 g) Italian or Parmesan cheese, shredded, divided
2 cup (470 ml) vegetable stock
1 cup (235 ml) heavy cream
Kosher salt and freshly ground black pepper
Dash nutmeg
Combine pasta, onions, mushrooms, ham, parsley and half
Italian cheese into a greased 4-quart casserole. Stir in stock,
cream, salt, pepper and nutmeg. Pour over pasta. Sprinkle
remaining cheese on top. Position oven rack to rack position 1.
Place uncovered casserole on rack. Close oven door. Set oven
to Recipes R7. Press OK. When oven chimes, remove casserole
from oven. Cover. Allow casserole to stand for 15 minutes.
Serve warm.
Makes 6 1
1
/2-cup servings.
R8 EGGPLANT GRATIN
Cook time—approximately 30 minutes
1 14 oz
(395 g) can tomatoes
1 clove garlic, minced
1 Tbsp (15 g) fresh oregano, chopped (or 1 tsp dry)
1 Tbsp (15 g) fresh thyme, chopped (or 1 tsp dry)
1 Tbsp (15 ml) olive oil
Kosher salt and freshly ground black pepper
2 medium eggplants
1 cup (230 g) grated Italian cheese
Place tomatoes in 3-quart bowl. Crush with fork or potato
masher. Mix in garlic, herbs and olive oil. Season with salt and
pepper. Spread
1
/2 cup (115 ml) tomato sauce in bottom of
2
1
/2-quart greased casserole. Slice the top off each eggplant
and cut into
1
/2-inch slices. Place slices evenly over tomatoes
in dish. Spread remaining tomato mixture over eggplant slices.
Sprinkle cheese on top. Place oven rack on rack
position 2. Place dish on rack. Close oven door. Set oven to
Recipe R8. Press OK. When oven chimes, remove dish from
oven and serve immediately.
Makes 4 to 6 servings.
R9 FLAN
Cook time—approximately 25 minutes
1
/2 cup (115 g) sugar, divided
1
/2 cup (115 ml) orange juice
2
1
/8 cup (500 ml) heavy cream or half & half
1 vanilla bean, split lengthwise
3 eggs, beaten
To make sauce: In 1
1
/2-quart saucepan on Wolf cooktop over
medium heat, place
1
/4 cup (60 g) sugar. Continue to heat three
minutes or until sugar turns light brown. Gradually pour orange
juice into pan and allow to reduce in half. Remove and pour
evenly into four 6-oz ramekin dishes. Set aside.
In 2-quart saucepan over medium heat, place cream, remaining
sugar and vanilla bean. Bring to a simmer, stirring constantly.
Whisk eggs in 2-quart bowl. Slowly pour cream into eggs, a little
at a time, beating after each addition. Pour mixture through a
ne strainer evenly into the dishes over the orange sauce. Place
dishes on perforated pan. Carefully slide on rack position 1.
Close oven door. Set oven to Recipes R9. Press OK. When oven
chimes, remove from oven. Allow to cool completely. Chill for at
least two hours. To serve, run a knife around the edge of each
dish. Turn ans upside down onto plate and pour any remaining
sauce from dish over the top
Makes 4 servings.
R10 PEARS IN RED WINE
Cook time—approximately 15 minutes
1 cup
(235 ml) red wine
1
/4 cup (60 g) sugar
Seeds from 1 vanilla bean
5 or 6 pears, cut in half, seeds removed
In 13 x 9-inch baking dish, combine red wine, sugar and seeds
from vanilla bean. Place pears, cut side down into wine mixture.
Place oven rack on rack position 2. Place dish in cold oven on
rack. Close oven door. Set oven to Recipes R10. Press OK.
When oven chimes, remove pan from oven. Allow to cool slightly
before serving warm.
Makes 10 to 12 servings.
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Wolf Customer Care 800.222.7820
R12 MUFFINS
Cook time—approximately 35 minutes
For mufns:
2 cup
(460 g) our
2
/3 cup (150 g) sugar
2 tsp (10 g) baking powder
1
/2 tsp (2 g) baking soda
1
/2 tsp (2 g) salt
1
/4 tsp (1 g) cinnamon
2 eggs
1 cup (230 ml) buttermilk
1
/2 cup (115 g) butter, melted
1 Tbsp (15 g) lemon zest
1
/2 tsp (5 ml) vanilla
1
/4 cup (60 ml) plain yogurt
1 cup (230 g) blueberries
For streusel:
1
/2 cup (115 g) our
1
/4 cup (60 g) butter, softened
1
/4 cup (60 g) sugar
1
/4 cup (60 g) walnuts, chopped
1 Tbsp (15 g) lemon zest
In large mixing bowl with at beater on low speed, combine
our, sugar, baking powder, baking soda, salt and cinnamon. In
separate bowl, whisk together eggs, buttermilk, cooled butter,
zest, vanilla and yogurt. Add egg mixture to mixing bowl and mix
for 20 seconds, or until just combined. Remove bowl from mixer
and hand mix blueberries into batter. Spray jumbo mufn pans
with nonstick spray or use jumbo mufn pan liners. Divide batter
evenly into 12 mufn cups.
To make streusel: Place our butter, sugar, walnuts and lemon
zest in small mixing bowl. Combine with hands or pastry blender
until crumbly. Spoon mixture evenly on tops of mufns.
Place pan or mufn liners on perforated pan. Slide into cold
oven on rack position 1. Close oven door. Set oven to Recipes
R12. Press OK. When oven chimes, remove pan from oven.
Allow to cool ve minutes before removing from pan. Serve
warm or cool and store in airtight container.
Makes 10 to 12 servings.
OVEN OPERATION
Recipes
R11 ROLLS
Cook time—approximately 33 minutes
3
1
/4 cup (740 g) our
2 Tbsp (30 g) sugar
1 .25-oz (7 g) package active dry yeast
1 tsp (5 g) salt
1 cup (230 ml) very warm milk, 120–130°F (50–55°C)
4 Tbsp (60 g) butter, melted
2 Tbsp (30 ml) milk
1 tsp (5 g) sugar
1 Tbsp (15 g) butter, melted
In mixer bowl with dough hook, place our, sugar, dry yeast and
salt. Mix ingredients together on low speed for two minutes.
Pour in warm milk and 4 Tbsp (60 g) melted butter. Continue to
mix for ve minutes or until dough begins to form and pull away
from the bowl. Remove dough hook and cover with damp cloth.
Allow to rise at room temperature 1–1
1
/2 hours or until doubled
in bulk.*
On lightly oured surface, divide dough into 12 equal portions.
Shape into balls and place in greased 12 x 8-inch glass dish.
Cover with damp cloth and allow to rise about one hour or until
doubled in bulk.
Place oven rack on rack position 2. Place dish on rack. Close
oven door. Set oven to Recipes R11. Press OK. Mix remaining
milk, sugar and butter. When oven chimes, brush rolls with mix-
ture. Press OK again. When oven chimes again, remove rolls and
cool slightly before serving. Serve warm.
Makes 12 rolls.
*Dough can be placed in a covered container in the refrigerator
overnight. When ready to use, allow dough to set at room tem-
perature for about one hour to warm before forming into rolls.
To check if the dough has doubled in bulk, stick two ngers into
the dough about one inch down and quickly remove them. If
the nger indents remain, then the dough has doubled in bulk.
If the nger indents disappear, then the dough still needs to rise
longer.
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17
OVEN OPERATION
Recipes
R13 CAKE
Cook time—approximately 1 hour
6 eggs, separated
1 cup
(230 g) sugar
1
/4 cup (60 ml) water
1 tsp (5 ml) lemon extract
1 tsp (5 g) lemon zest
1 cup (230 g) cake our
1
/2 tsp (2 g) cream of tarter
1
/2 tsp (2 g) salt
Frosting or fresh fruit, optional
In large mixing bowl with at beater on low speed, place egg
yolks and sugar. Beat at medium speed for two minutes or until
thick. Add water, lemon extract and zest. Beat until combined
for one minute. Add our and beat on low speed until combined.
Set aside.
In another large clean mixing bowl with wire whisk, pour egg
whites. Whip at high speed for about 30 seconds until frothy, but
not stiff. Add cream of tartar and salt. Continue to whip whites to
stiff peaks, but not dry.
Gently fold egg whites into egg yolk batter. Pour into ungreased
9-inch tube pan.
Place oven rack on rack position 1. Close oven door. Set oven to
Recipes R13. Press OK. When oven chimes to indicate preheat
is complete, place pan in middle of rack. Press OK. When oven
chimes to indicate baking time is over, remove oven. Allow to
cool 10 minutes before removing from pan. With long metal
spatula loosen the cake from the sides and middle of cake. Push
cake out of removable bottom and carefully loosen the cake
from the bottom. Frost cake or serve with fresh fruit.
Makes 10 to 12 servings.
R14 FOCACCIA
Cook time—approximately 40 minutes
4
1
/4 cup (970 g) bread our
1 .25-oz (7 g) package active dry yeast
2 tsp (10 g) Italian seasoning
1 tsp (5 g) sugar
1 tsp (5 g) salt
1
1
/3 cup (310 ml) warm water, 105–115°F (40–45°C)
1 Tbsp (15 ml) olive oil
Extra olive oil
Coarse sea salt
In mixer bowl with dough hook, place our, dry yeast, seasoning,
sugar and salt. Mix ingredients together on low speed for two
minutes. Pour in water and oil. Continue to mix for ve minutes
or until dough begins to form and pull away from the bowl.*
Increase speed to medium and knead the dough for 2–4 more
minutes to form dough. Remove dough hook and cover with
damp cloth. Allow to rise at room temperature two hours or until
doubled in bulk.**
On lightly oured surface, roll dough into a attened ball. Place
in greased 8-inch glass pie plate. Spread dough to ll the plate.
Coat top with olive oil. Using ngers, poke holes about one inch
into dough evenly across dough. Cover with dry cloth and allow
to rise one hour. Coat top with olive oil again and poke holes
evenly across dough. Sprinkle top with coarse sea salt.
Position oven rack to rack position 1. Place dish on rack. Close
oven door. Set oven to Recipes R14. Press OK. When oven
chimes, remove pan from oven. Remove from dish immediately.
Makes 1 loaf bread.
*If dough is too dry, add additional water, one tablespoon at a
time, until dough becomes moist. If dough is too moist, add
additional our, one tablespoon at a time, until dough becomes
more dry.
**To check if the dough has doubled in bulk, stick two ngers
into the dough about one inch down and quickly remove them.
If the nger indents remain, then the dough has doubled in bulk.
If the nger indents disappear, then the dough still needs to rise
longer.
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Wolf Customer Care 800.222.7820
CARE RECOMMENDATIONS
Care Recommendations
DESCALE
Depending on water conditions, the oven may need to be
descaled every 6–18 months. When the oven needs to be
descaled, ‘Boiler scaled up—please descale’ will appear
on the display. The duration between notications is based
on the water hardness specied in user settings. To adjust
water hardness levels, refer to page 6.
Only use Durgol
®
Swiss Steamer descaling solution and
follow the manufacturers instructions. Durgol
®
can be
ordered online at subzerowolfstore.com.
Setting Descale:
1 With the oven off, press OK and turn the knob to
Descale, then press OK. ‘Add 1 pt
(0.5 L) descaler—
and press OK’ appears on the display.
2 Remove water tank and pour entire Durgol
®
Swiss
Steamer descaling solution contents into the tank, then
reinstall water tank and press OK.
3 After approximately 30 minutes, ‘Pour away descaler—
Add 2 pt
(1 L) water’ appears on the display. Remove
tank, turn on faucet, then pour descaler down the drain.
CAUTION
Failure to dilute descaling solution before discarding
may discolor sink and drain.
4 Fill the tank with warm tap water and reinstall. ‘Descale
appliance—1st rinsing cycle’ appears on the display.
After approximately 45 minutes, ‘Pour away water—
Descaling completed’ appears on the display.
5 Depending on the level of soil in the rinse water, the
oven will determine whether additional rinse cycles are
necessary. Follow instructions on the display.
6 Once the rinse cycles are complete, remove, empty and
dry the water tank then wipe all stainless steel surfaces.
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19
Care Recommendations
OVEN DOOR REMOVAL
The oven door can be removed for a thorough cleaning.
To remove, open oven door completely. Rotate both hinge
latches forward to the open position. Close door to the
“at-rest” position, then lift up and out. Refer to the illustra-
tions below.
To reinstall, insert door hinges into frame openings. Open
oven door completely and rotate both hinge latches back to
the closed position.
CARE RECOMMENDATIONS
RACK GUIDE REMOVAL
To remove rack guides, unscrew the knurled nut on the front
of the rack guide. Pull rack guide to the side of the threaded
stud and remove from the front. Refer to the illustration
below.
TEMP
MODE
LIGHT
WATER
TIME
OFF
POWER
ON
RACK GUIDE
KNURLED NUT
Rack guide removal.
OPEN
POSITION
CLOSED
POSITION
Oven door hinge latch.
Door “at-rest” position.
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Wolf Customer Care 800.222.7820
CARE RECOMMENDATIONS
Care Recommendations
CLEANING
Stainless steel Use a nonabrasive stainless steel cleaner and apply with a soft lint-free cloth. To bring out the natural
luster, lightly wipe surface with a water-dampened microber cloth followed by a dry polishing chamois.
Always follow the grain of stainless steel.
Door front Spray glass cleaner on a cloth to clean.
Control panel Use spray degreaser to remove ngerprints and food soil. Spray on a cloth before wiping panel. Do not
spray cleaners directly on the control panel.
Interior For general cleaning, initiate the Steam mode at 175°F
(80°C) for 30 minutes. This will loosen fat and
cooking debris from the oven. Turn the oven off and wipe the interior with a cloth. Use a damp cloth and
lemon juice to wipe away water and blue tarnish spots. Do not use a steam cleaner.
Oven racks and
rack guides
Oven racks and rack guides can be cleaned in the dishwasher.
Stainless steel pans The solid and perforated stainless steel pans can be cleaned in the dishwasher.
Water tank Watermarks and calcium build-up can be removed using a standard descaler. Do not clean the water
tank in the dishwasher.
Temperature probe Do not clean the temperature probe in the dishwasher.
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dans d''autres langues
- English: Wolf CSO30CM/B/TH User guide
- español: Wolf CSO30CM/B/TH Guía del usuario