Wolf Convection Ovens - Even More Modes
In the last post we introduced you to our innovative dual convection ovens. But convection mode is just the start of what our ovens can do. You can also use convection when baking, broiling, and roasting, creating consistent results, faster. The following gives an overview of each of these modes.
- Convection Bake. Convection bake mode combines heat from two convection
elements with some heat from the bake element that
is located beneath the oven floor. Two convection fans
circulate this heat within the oven cavity. The added heat
source from the bottom of the oven makes this mode ideal
for pie baking. Reduce standard recipe temperatures by 25° in this
mode, and be sure to do multiple pies on the same rack, not on different racks.
- Convection Roast. In convection roast mode, heat from both convection fans,
with additional heat from the broil element, intensifies the
convective and radiant heating. This combination
gently browns the exterior and seals in juices, making it
perfect for roasting tender cuts of beef, lamb, pork and
- Convection Broil. In convection broil mode, intense radiant heat from the top
element browns and sears the surface of the food while
both convection fans circulate hot air around the food. This mode
shortens broiling times for thicker cuts of meat, fish and
poultry. The heat of the broiler browns the exterior, while
the convection fans keep the interior moist and juicy. It is preferred for meat, fish and poultry pieces thicker than
Click here to learn about all of the 10 modes that Wolf built-in ovens and dual fuel ranges offer in our use and care guide. Be sure to tell you clients about the speed and precision of Wolf convection ovens.
Posted on Tuesday June 21 2011
at 11:31 AM