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.
- Reduce standard recipe temperatures by 25° in this mode or reduce the cooking time by 20-25%.
- Cover food if the recipe calls for it.
- Always preheat the oven.
- 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.
- Heating elements are at the back of cavity, which can make foods in the back cook faster.
- 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,
- Wolf Oven Rack Position
- Wolf Electric Oven Convection Fan Operation
- Uneven Browning in a Wolf Oven
- Convection Settings on Legacy Dual Fuel Range Knob
Contact a Product Distributor for product demonstrations and events.
Gas Range Convection
Dual Fuel Range
Gas Range (R and GR Models)
E Series Oven
L Series Oven
M Series Oven
Convection Steam Oven
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