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Wolf Convection Steam Oven Cooking Suggestions


  • How to use or cook with the Convection Steam Oven (CSO)
  • How to make rice, pizza, pasta, and more with the CSO
  • What setting is needed for eggs or for proofing bread dough in a CSO?
  • What if the recipe calls for a higher temperature than 445°F?
  • Can you cook sous vide in the Convection Steam Oven?


For Convection Steam Oven (CSO) cooking suggestions, refer to the Convection Steam Oven Cookbook or the Wolf Recipe Website for both basic and advanced recipes and tips.

The tips and recommendations here apply to both the touch control and knob control CSO.

  • Use and care:
    • Always use the WATER button to open the water door. Opening the door manually will cause damage.
    • Fill the water tank with fresh, cold tap water. Never fill with demineralized, filtered, or distilled water.
    • After each use, place the oven door in the “at rest” position and allow to cool. Then wipe the interior with a paper towel or cloth.
  • Cooking tips:
    • Cooking in the CSO will require steam for most modes. Any mode requiring steam cannot be used without steam.
    • The CSO is not capable of reaching temperatures greater than 445°F. Recipes calling for a higher temperature should be prepared in a conventional oven.
    • Plastic wrap and parchment paper can be used in the CSO.
    • Always follow package directions.
    • Do not cook popcorn in the CSO.


Quick Start

Cooking with the Wolf Convection Steam Oven

  • The knob control CSO is shown. General information applies to the touch control CSO.

Wolf Convection Steam Oven: Roast with precision

See also:

Cooking Suggestions

  • The Convection Steam Oven operates with the convection fans running at all times.
  • Cheesecake and other custard-based items do not benefit from convection.
  • Custard-based items can still be made in convection ovens. However, the results will not be as good if convection is used.
  • Use the Convection Humid mode, placing the spring-form pan (tightly sealed around the sides and bottom to keep water out) in a water bath.
  • Place the cheesecake, custard, or flan as far up in the oven as possible, rack position 3. This will help shield it from the wind.
  • Take the temperature down to 300°F.
  • The time is going to vary greatly, depending on the size of the water bath, the volume of the batter, etc.
  • Start checking it after 1 hour to see if it still wiggles when you shake it gently.
  • Let the food rest in the refrigerator overnight, which is just as important as the cooking process itself.
  • See "Cheesecake."
  • See "Cheesecake."
Egg (poached)
  • Crack the egg into a greased ramekin.
  • Set to Steam mode at 185°F.
  • Cook for 15 minutes. Time may vary depending on egg size.
Egg (soft coddled)
  • Leave the egg in the shell as for a hard-boiled egg but for less time.
  • Set to Steam mode at 185°F.
  • Cook 18 minutes in a cold oven.
  • 10-11 minutes for each additional batch, or if the CSO was on to begin with.
Rice with liquid in a dish
  • Cover it with a lid or tin foil to keep moisture in.
  • Set to Steam mode at 210°F.
  • Cook for 30-40 minutes on rack position 2.
Chicken (roasted, whole)
  • Place cut-up root vegetables on the tray around the chicken, or on the solid tray below the chicken.
  • The root vegetables have a cooling effect on the grease.
  • This prevents grease from hitting hot metal and cuts down on splattering.
Proof bread
  • The CSO does not have a Proof Mode.
  • Set to Convection Humid mode at 85°F.
Prime rib
  • Trim, tie, and brown the roast.
  • Brown roast on a grill, griddle, or in an oven-safe pan under the broiler.
    • This does not need to be a hard sear. The sear is not to cook the roast, just to quickly add color.
    • Season with a little salt, pepper, and olive oil.
    • May be done a day ahead if desired.
  • If roast is coming out of the refrigerator, remove from refrigerator at least 5-1/2 hours before you want to eat.
  • Insert probe so the tip is in the thickest part of the roast.
  • Put roast on the solid pan and slide onto rack position 1.
  • Plug the probe into the oven.
  • Set the oven at least 4-3/4 hours before you want to eat:
    1. Press OK.
    2. Turn the knob to SLOW ROAST. Press OK.
    3. Turn knob to SIRLOIN or RIB ROAST. Press OK.
    4. Turn the knob to MED. Press OK.
    5. Press TEMP and turn knob until it reads 140. Press OK.
    6. Press TIME and turn knob until it reads 4h30. Do NOT press OK.
    7. Press TIME again and turn the knob until the time of day that you want to eat appears. Press OK.
    8. Press OK to start.

Contact a Product Distributor for cooking demonstrations and events. Contact the Sub-Zero Wolf Customer Care Team at [email protected], or call (800) 222-7820, Monday-Friday, 8:00 a.m. - 5:00 p.m. CST.


Need further assistance? Contact Customer Care at 800.222.7820 or provide your information below and request a Customer Care representative contact you.

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