Thanks for the great video about the convection steam oven. I’ve had mine for 10 years but never got this kind of information. Used mostly on convection or reheat modes. Could not download the pdfs. Would reall😮y like to use the oven to its full potential.
Just finished my new kitchen and trying to figure it out. So Intimidating. I'm going to keep watching. In case I text back for help my name is Donna. Thank you.
Very informative, thank you. Since the convection steam oven also browns the food why have a STAND ALONE convection oven at all ? The combination steam oven is all one needs ! Or am I missing something ?
Thanks for watching Antonio, The advantage of the larger stand-alone oven would be the ability to cook in that oven on up to 3 racks simultaneously and that the Convection system in these ovens is a slightly more sophisticated and precise mode for this multi-rack cooking. While the addition of the broiler element to the Convection Steam oven makes it capable of preforming all of the functions of the larger ovens with the addition of steam, it also is still a smaller cavity so that larger preparations could be limited by the size.
I make classic croissants (laminated dough). After final shaping, I proof them in the CSO under Proof mode 80 F for 2.5 hours. I then use the "Puff" mode set at 345 F with 25 minutes duration. Do you think I would be better off baking in the large conventional M oven instead of the CSO?
Hello thank you for watching. Beginning later this year the Wolf Convection Steam oven will come with the option of being either plumbed with a drain line or with a reservoir and no drain line. This choice will need to be made at the time of order and in the case of the plumbed version the unit will need to be installed in fairly close proximity to a water source.
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Thanks for the great video about the convection steam oven. I’ve had mine for 10 years but never got this kind of information. Used mostly on convection or reheat modes. Could not download the pdfs. Would reall😮y like to use the oven to its full potential.
So your video really helped. Wow.. I'm loving it.
Thank You for watching!
Just finished my new kitchen and trying to figure it out. So Intimidating. I'm going to keep watching. In case I text back for help my name is Donna. Thank you.
Thank You for watching. We are always here to help!
Very informative, thank you. Since the convection steam oven also browns the food why have a STAND ALONE convection oven at all ? The combination steam oven is all one needs ! Or am I missing something ?
Thanks for watching Antonio, The advantage of the larger stand-alone oven would be the ability to cook in that oven on up to 3 racks simultaneously and that the Convection system in these ovens is a slightly more sophisticated and precise mode for this multi-rack cooking. While the addition of the broiler element to the Convection Steam oven makes it capable of preforming all of the functions of the larger ovens with the addition of steam, it also is still a smaller cavity so that larger preparations could be limited by the size.
I make classic croissants (laminated dough). After final shaping, I proof them in the CSO under Proof mode 80 F for 2.5 hours. I then use the "Puff" mode set at 345 F with 25 minutes duration. Do you think I would be better off baking in the large conventional M oven instead of the CSO?
Did Wolf just introduce the plumbed steam oven?
Hello thank you for watching. Beginning later this year the Wolf Convection Steam oven will come with the option of being either plumbed with a drain line or with a reservoir and no drain line. This choice will need to be made at the time of order and in the case of the plumbed version the unit will need to be installed in fairly close proximity to a water source.