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Cooking with Convection in Wolf Ovens


  • Why is food baking unevenly?
  • Does convection bake faster than the normal setting?
  • If recipe a calls for Bake mode and convection is used, should the temperature be adjusted?
  • How to set the oven to convection
  • Wolf Dual Convection System


In Convection mode, dual convection fans (single convection fan in an 18" oven), each with a heating element, operate from the back of the oven to move the heated air throughout the entire oven cavity.

  • Uniform air movement in this mode makes it possible to cook with multiple racks.
  • The heat is cycled on and off to maintain the temperature, resulting in evenly browned food.

Convection Tips for Gas Range, Dual Fuel, and Electric Wall Ovens

  • Always preheat the oven.
  • Reduce standard recipe temperatures by 25° in this mode or reduce the cooking time by 20-25%.
  • A 14" x 16" baking sheet is ideal for 30" and 36" ovens.
  • A 9" x 13" baking sheet is ideal for 18" ovens.
  • 30" and 36" ovens can bake multiple pies on the same rack, rather than on different racks.
  • 18" ovens can bake only one pie at a time.
  • Allow at least 1" between the edge of pan or baking dish and oven walls for best performance.
  • Pans do not need to be staggered when cooking on more than one rack.
  • With any Bake mode, rotate cookware for best results. Heating elements are at the back of cavity, which can make foods in the back more done.
  • Baking time may be less than expected. Check doneness 5-10 minutes early.
  • Refer to product Use and Care Guide for instructions on setting Convection mode and an overview of cooking modes.
  • See also, Convection Settings on a Dual Fuel Range Knob. Includes a picture and description of the settings on the knob.

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