Cooking appliance industry leader adds new oven to kitchen lineup
MADISON, Wis. (October 31, 2011) – – In an effort to elevate and innovate the consumer cooking experience, Wolf Appliance, Inc., the industry leader in premium cooking equipment, announces its new Convection Steam Oven, available to consumers in early 2012. Coupling the power of steam and convection technology in one appliance, the Wolf Convection Steam Oven affords consumers the ability to prepare delicious, healthful meals with ease.
With an interior cavity of 1.8 cubic feet (51 liters), Wolf's Convection Steam Oven is more than 25 percent larger than other steam oven products on the market. In addition to a larger interior, the external boiler heats water quickly and efficiently and can be refilled without interrupting the cooking process. Further contributing to overall efficiency, the oven's perfected precision technology senses the proper timing and allocation of steam, consistently creating ideal cooking environments for a broad range of foods and recipes, even including crisp crusts and perfectly flaky pastry finishes.
"Advancing the cooking experience for our owners is one of the driving forces behind new product creation," said Michele Bedard, vice president of marketing for Sub-Zero and Wolf. "While steam preparation has already been widely adopted in Europe, is used in restaurants world-wide and is expanding in the United States, the goal with our Convection Steam Oven is to demystify and perfect the steam cooking process. Empowering our owners to confidently embrace a new cooking method that can prepare everything from cookies to rack of lamb is key."
From roasting to returning the taste and texture to leftover meals, the Wolf Convection Steam Oven eliminates guesswork with its smart electronic climate control system and allows homeowners to decrease cooking time by up to 25%, a timeframe that is unachievable in a standard oven. The Wolf Gourmet feature properly adjusts the time and temperature based on the amount and size of the food being prepared, ensuring consistent, delicious results. Adapting the cooking process based on a preselected time (and also factoring in rest periods), the Slow Roast program culls 15 specific food categories, most pertaining to cuts of proteins, that allow homeowners to tailor meal preparation around their schedules.
"The hallmark of the Convection Steam Oven definitely lies within its incredible versatility," said Brian Rizzo, product and marketing chef for Sub-Zero and Wolf. "Precise technology adjusts heat and steam levels automatically based on the food being prepared, ensuring consistency and efficiency. I made everything from pastries to leftover pizza in the Wolf Convection Steam Oven and I can confidently say it has changed the way I cook for the better."
In addition to efficiency, cooking with steam is ideal for the preservation of nutrition, taste and texture. Cooking with steam helps food maintain up to a 22 percent higher vitamin content and also retains color when compared to cooking in standard ovens. Also, because the steam process assists in maintaining natural juices and flavors, the use of butter and oil can be eliminated in most instances. Food prepared in the Wolf Convection Steam Oven also stays exceptionally moist as the water used to create the steam conducts heat more efficiently than hot air alone.
Designed for built-in application, the sleek stainless steel Convection Steam Oven comes equipped with halogen light, an all-glass interior door, a probe, and a four multi-level rack guide, with a cooking tray, non-perforated baking tray and wire racks.
A third-generation family-owned company, Sub-Zero, Inc., acquired Wolf Appliance Company in 2000. Sub-Zero and Wolf products are manufactured in the United States using only premium-quality materials that are proven to stand the test of time. Developed with and for the design community, Sub-Zero and Wolf products offer limitless design possibilities and more versatility than those of any other manufacturer.