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Atención al cliente de Wolf 800.222.7820
FUNCIONAMIENTO DEL HORNO
Modos de cocción
MODO PRECONFIGURADO RANGO SONDA UTILIZA
BAKE (HORNEAR) 350°F
(175°C)
200 a 550°F
(95
a 290°C)
Lo mejor para cocinar en rejilla sencilla, principalmente alimentos
horneados. Utilice para recetas estándar.
ROAST (ASAR) 350°F
(175°C)
200 a 550°F
(95
a 290°C)
El mejor para asar cortes menos tiernos de carne, como asados en
trozo y carne para estofado que debe ir cubierta.
BROIL (ASADO) Alto
Medio
Bajo
550°F
(290°C)
450°F (230°C)
350°F (175°C)
Lo mejor para asar piezas de carne, pescado y aves hasta de 1" de
grosor. Utilice la parrilla de dos partes y siempre realice el asado
con la puerta del horno cerrada.
CONVECTION
ROAST (ASAR POR
CONVECCIÓN)
325°F
(16C)
200 a 550°F
(95
a 290°C)
Dora suavemente el exterior y sella interiormente los jugos. Per-
fecto para asar cortes tiernos de res, cordero, puerco y aves.
CONVECCIÓN 325°F
(16C)
200 a 550°F
(95
a 290°C)
El movimiento uniforme del aire hace posible la cocción en varios
niveles de rejillas con un dorado uniforme.
GOURMET
Gourmet proporciona preparaciones de comidas rápidas y conve-
nientes con recomendaciones respecto al modo de cocción y la
posición de la rejilla. Consulte la página 11. La temperatura prees-
tablecida y el rango dependen de la comida y el punto de cocción
deseado.
PROOF
(FERMENTACIÓN)
85°F
(30°C)
85 a 11F
(30
a 45°C)
Ideal para fermentar o levar la masa de pan. Consulte la página 13.
STONE (PIEDRA) 450°F
(230°C)
200 a 550°F
(95
a 290°C)
Hornear sobre una piedra cerámica. Excelente para pizza y pan.
Se requiere un accesorio de piedra. Consulte la página 13.
DESHIDRATAR 13F
(60°C)
110 a 170°F
(45
a 75°C)
Seca una diversidad de frutas, verduras, hierbas y tiras de carne.
Se requieren accesorios para rejillas. Consulte la página 13.
CALENTAMIENTO 180°F
(80°C)
140 a 200°F
(60
a 95°C)
Diseñado para mantener los alimentos a la temperatura para
servirse.
34


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