WOLF 9055369 60 E Series Transitional Convection Steam Oven Plumbed User Guide

: June 16, 2024
: Wolf

Table of Contents

9055369 60 E Series Transitional Convection Steam Oven Plumbed
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

Convection Steam Oven
Cooking Guide

9055369 60 E Series Transitional Convection Steam Oven Plumbed

MEATS AND POULTRY| MODE| TEMPERATURE| COOK TIME/PROBE TEMP| RACK POSITION| PAN/RACK
---|---|---|---|---|---
Bacon| Conv Steam| 440°F| 16–22 min| 2| Enameled pan
Chicken, breasts| Conv Steam| 410°F| 10–15 min / 165°F| 2| Enameled pan
Chicken, breasts| Steam| 210°F| 10–18 min / 165°F| 2| Perforated pan
Chicken, legs and thighs| Conv Steam| 430°F| 20–25 min / 175°F| 2| Enameled pan
Chicken, wings| Conv Steam| 425°F| 40 min| 2| Enameled pan with rack
Chicken, whole| Conv Humid| 385°F| 45–60 min / 165°F| 2| Enameled pan
Ham, 1/2″ thick slices| Steam| 210°F| 10–15 min| 2| Perforated pan
Ham, whole| Conv Humid| 325°F| 19 min per lb / 150°F| 2| Enameled pan
Hot dogs| Steam| 190°F| 10–12 min| 2| Perforated pan
Meatloaf| Conv Humid| 345°F| 45–60 min / 165°F| 1| Enameled pan
Turkey, breast| Conv Humid| 325°F| 45–60 min / 165°F| 1| Enameled pan
Turkey, whole (10–12 lbs)| Conv Steam| 355°F| 60–85 min / 165°F| 1| Enameled pan
FISH AND SEAFOOD| MODE| TEMPERATURE| COOK TIME| RACK POSITION| PAN/RACK
Fish fillet| Steam| 180°F| 7–12 min| 2| Perforated pan
Frozen crab legs, split| Steam| 210°F| 12–18 min| 2| Perforated pan
Frozen crab legs, whole| Steam| 210°F| 16–25 min| 2| Perforated pan
Lobster, tail in shell| Steam| 170°F| 2 min per oz| 2| Perforated pan
Mussels, clams, oysters| Steam| 210°F| 12–24 min| 2| Perforated pan
Shrimp| Steam| 210°F| 7–10 min| 2| Perforated pan
BAKED GOODS| MODE| TEMPERATURE| COOK TIME| RACK POSITION| PAN/RACK
Bundt cake †| Conv Humid| 325°F| 50–65 min| 2| Oven rack
Cinnamon rolls| Bread & Pastry| 350°F| 25 min| 2| Oven rack
Cookies| Convection| 325°F| 11–13 min| 2| Enameled pan
Muffins †| Conv Humid| 350°F| 20–25 min| 2| Oven rack
Sponge cake †| Convection| 325°F| 50–65 min| 2| Oven rack
Tart †| Convection| 350°F| 35–45 min| 2| Oven rack
VEGETABLES| MODE| TEMPERATURE| COOK TIME| RACK POSITION| PAN/RACK
---|---|---|---|---|---
Artichokes| Steam| 210°F| 28–32 min| 2| Perforated pan
Asparagus| Steam| 210°F| 8–12 min| 2| Perforated pan
Beans, green| Steam| 210°F| 10–15 min| 2| Perforated pan
Broccoli| Steam| 210°F| 9–12 min| 2| Perforated pan
Brussels sprouts| Steam| 210°F| 8–12 min| 2| Perforated pan
Cabbage, chopped| Steam| 210°F| 12–16 min| 2| Perforated pan
Carrots, mini peeled| Steam| 210°F| 12–15 min| 2| Perforated pan
Cauliflower| Steam| 210°F| 10–15 min| 2| Perforated pan
Corn on the cob| Steam| 210°F| 20–25 min| 2| Perforated pan
Frozen vegetables| Steam| 210°F| 10–15 min| 2| Perforated pan
Mushrooms, quartered| Convection| 375°F| 15–25 min| 2| Enameled pan
Peas, sugar snap| Steam| 210°F| 9–12 min| 2| Perforated pan
Spinach, leaf| Steam| 210°F| 7–10 min| 2| Perforated pan
Winter squash, 1/2″ cubes| Conv Humid| 375°F| 15–25 min| 2| Enameled pan
Zucchini, yellow squash| Steam| 210°F| 5–8 min| 2| Perforated pan
GRAINS AND STARCHES| MODE| TEMPERATURE| COOK TIME| RACK POSITION| PAN/RACK
Baked potato| Convection| 400°F| 40–60 min / 200°F| 2| Oven rack
French fries, fresh cut| Conv Steam| 425°F| 35–40 min| 2| Enameled pan with rack
Pasta (salted water to cover)| Steam| 210°F| 20–25 min| 2| Oven rack
Potatoes, baby| Steam| 210°F| 20–25 min| 2| Perforated pan
Potatoes, diced| Steam| 210°F| 17–22 min| 2| Perforated pan
Potatoes, medium| Steam| 210°F| 30–40 min| 2| Perforated pan
Potatoes, roasted| Conv Steam| 445°F| 40 min| 2| Enameled pan
Rice, brown (washed) 1:2 †| Steam| 210°F| 60 min| 2| Oven rack
Rice, white (washed) 1:1 †| Steam| 210°F| 25 min| 2| Oven rack
Rice, wild (washed) 1:21/2 †| Steam| 210°F| 75–80 min| 2| Oven rack
Sweet potato| Convection| 425°F| 60–80 min / 200°F| 2| Enameled pan
EGGS| MODE| TEMPERATURE| COOK TIME| RACK POSITION| PAN/RACK
Eggs in ramekins (runny–firm)| Steam| 210°F| 8–14 min| 2| Oven rack
Eggs in shell (runny–firm)| Steam| 210°F| 12–21 min| 2| Oven rack
Hard boiled| Steam| 210°F| 19–21 min| 2| Perforated pan