What is a Wolf convection steam oven?

Wolf’s convection steam ovens let moisture, heat, and airflow work together in harmony to create delicious results while preserving foods’ natural nutrition.

Since they do not need to be plumbed into the water supply, you can install them anywhere that there is space. You can fit a 450mm sized steam oven and a combination microwave/grill oven into a typical double-oven cavity. If you are a passionate cook, however, you may need a bigger steam oven.

There are some very important differences. In the convection mode with the E, you have “convection bake”, with a slower fan, “convection roast” with a faster fan and the “convection” mode with fast fan. The M does not have the convection bake which has been the most usable of all of the modes for me.

Want to make your potatoes in the oven, while your steaks are on the grill? No problem, just choose Baked Potatoes on the display, season your potatoes with oil, salt and pepper, pop them into the Wolf Convection Steam Oven and your done. They’ll be perfect.

Convection is perfect for baking, roasting and toasting, while Steam cooking is the way to go for moist and healthy food preparation. Steam cooking is great option for the health conscious cook.

Professional chefs and bakers have been using steam ovens for years, but they’ve only recently started to gain traction in home kitchens. Manufacturers like Bosch, Miele, and Thermador all have models of their own, indicating this is more than just a passing fad.

Steam ovens provide reliable, excellent cooking results. Cooks even faster than convection ovens. Steam baking is considered the healthiest way to cook as it retains more nutrients during the cooking process by keeping food moist and reducing cooking time.

The performance you expect from Wolf ovensonly faster and smaller. It combines the power of microwave with convection and broil capabilities in one easy-to-use appliance. It offers all-in-one oven versatility, preparing a wide variety of food in reduced time.

Steam ovens need water to create steam, so most models utilize a small water tankusually 1 to 2 quarts in size. The larger the water reservoir, the less often the need to refill it. Though higher-end models can be connected to a water line, special plumbing isn’t required for most.

Most steam ovens work by siphoning water from a small water tank into a built-in boiler, heating it to 212 degrees Fahrenheit, and releasing the steam into the oven. This superheated steam is just as effective at cooking your food through as the circulated hot air that makes convection work, and is often even faster.

Convection Steam Ovens Choose the cooking mode combining steam and convection that’s ideal for your dish, and the oven’s unique digital technology adjusts all the details of cooking. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life.

Steam ovens keep more nutrients in your food, keep its color better, and eliminate the need for oil. Steaming also prevents cross-flavoring, so you can cook a salmon and chocolate torte at the same time without getting a fishy dessert. A combi-steam oven may be your favorite appliance at holiday time and year round.