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Cooking with Convection in Wolf Ovens



Convection cooking with Wolf ovens provides the best way to prepare many foods. If you are new to convection cooking, use this mode guide, product-specific information, and general convection tips to be successful and confident in your convection cooking.

General Convection Tips for Gas Ranges, Dual Fuel Ranges, Induction Ranges, and Electric Ovens

  1. Reduce standard recipe temperatures by 25° in this mode or reduce the cooking time by 20-25%.
  2. Cover food if the recipe calls for it.
  3. Always preheat the oven.
  4. Pans do not need to be staggered when cooking on more than one rack.
    • 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. Convection Bake Mode is recommended for pies.
    • Allow at least 1" between the edge of pan or baking dish and oven walls for best performance.
  5. Heating elements are at the back of cavity, which can make foods in the back cook faster.
  6. 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 modes and an overview of cooking modes. See also,

Contact a Product Distributor for product demonstrations and events.

Convection Mode Guide




Convection Roast

  • Best for single rack cooking, which allows deep even browning from the broil element.
  • Faster cooking of favorite dishes.
  • Deeper browning and crisping for delicious flavor.
  • Perfect for whole turkey, prime rib, mixed root vegetables.
  • Temperature probe may be used.
  • Anything you would roast in a traditional oven.

Convection Mode

  • Consistent heat across all racks.
  • All the heat comes from the two convection fans in the back of the oven, each with its own heating element.
  • Food cooks more evenly and quickly.
  • Multiple foods can be cooked on multiple racks.
  • Temperature probe may be used.
  • Best “all-around” mode in the oven if you are not sure what to do.
  • Baked goods including cookies, scones, and bread.
  • For juicier chicken, with more “crackle” in the skin.
  • Helps your roasts brown more deeply.
  • Vegetables and potatoes caramelize more quickly.

Convection Broil

  • Shortens broiling times for thicker cuts of meat, fish, and poultry.
  • Not available on all models.
  • Anything you would broil with a traditional oven.

Convection Bake

  • Use for similar uses as Convection.
  • Not available on all models.
  • See Convection Mode.

Gas Range Convection

  • The fan runs constantly when turned on to circulate air and provide more consistent results.
  • There is no heating element.
  • For best results, cook foods uncovered in low-sided pans.
  • Tender cuts of meat and poultry.
  • Air-leavened baked food.
  • Breads.
  • Cakes.
  • Cookies.


Product-Specific Convection Information


Dual Fuel Range

Gas Range (R and GR Models)

Induction Range

E Series Oven

L Series Oven

M Series Oven

Convection Steam Oven

Convection Microwave

Speed Oven



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