170 degrees

Thanks antss.

I played around with it yesterday and it seemed to hold a lower temperature when I used the convection setting. I don't have an oven thermometer though, so I'm not sure of the actual temperature.

I tried drying some almonds and they dried much faster than when I used to do it in a warming drawer at the house we were renting. I'll have to keep experimenting as I'm hoping not to have to buy a dehydrator.

For reference, the Wolf double wall oven I bought at the end of 2007 can regulate down to 85F for bread proofing. One should assume that the house temperature is below 85F, of course. Proof mode goes up to 120F.

Dehydration mode operates between 110F and 160F.

Bake mode lower limit does not seem to be specified in the Use and Care Guide, but it objects to entering 160F and accepts 170F, consistent with antss information.

N.B. There are no obvious controls for proof and dehydration modes. After switching an oven "on," proof is initiated by pressing Bake for 3 seconds; similarly, dehydration is initiated by pressing Convection for 3 seconds. I wonder when these features were incorporated into the software.

kas

Had no idea about this and I went to the original roll-out of these ovens and have one in my main house kitchen.

learn something new everyday!

BTW it's not an upgrade to the software, features were there from the get go, they just weren't promoted and you really didn't expect ME to read the owner's manual, did you ?

Thanks kaseki.

Well, I guess in 2003 they hadn't programmed in the proof mode yet because I followed your instructions Kaseki and it won't accept anything lower than 170F.

For dehydrating, I can go down to 110F by pressing Convection, as per your instructions. No problem with that.

Luckily, I prefer to proof my bread in a cool environment.

Wish it would go down lower for dehydrating though.

There is no mention of proofing or dehydrating in my Use and Care Guide. Is this information in yours or did you just figure it out by trial and error?

Heh. I can assure you bickybee that since starting this kitchen reno, I have had no time to trial and error hunt for Wolf "easter eggs" in their software. The Use and Care Guide tells all. If you download the version on the Wolf web site for the DO series wall ovens, it should have all the information, to the extent that it applies to older ovens.

antss: I read on this web site about proofing at some point, but when the OP's question came up about minimum temperature, it caused me to wonder how one proofs when there is no button for it. That's where the Use and Care Guide rose to the occasion.

kas

"wonder how one proofs when there is no button for it."

warming drawer !

Yes, the warming drawer worked great for dehydrating at our last house. I didn't put one in our remodel because I figured I would get an oven that went down low enough and wanted to preserve drawer space for storage since we have very limited uppers.

Failing that, I guess I'll get a dehydrator.

How much can you fit in the oven at one time? My dehydrator has 12 trays and I can fit 40 sliced apples at one time. I did about 10 batches this fall and could not imagine having my oven tied up all that time (even with two ovens).

I love using my dehydrator for making yogurt - that needs to stay around 120d for about 8 hours to set. Mine is in the laundry room so the noise isn't bad in the rest of the house.

BTW - I checked my oven (not a Wolf though ) and the proofing cycle will go down to 85, and the dehydrate will go down to 100. The dehydrate runs the convection fan but the proofing cycle does not.

Here is my dehydrator being used to make yogurt (2 gallons at a time).

What oven do you have, Macybaby?

I like your dehydrator set up. So far, I only dry nuts which is what I would need a dehydrator for. It's worked fine to have them in one of my ovens all day, leaving the other one free. I may invest in a dehydrator though. What I'm doing now is turning the oven off and on to keep the temp lower. Probably not very good in the long term for the oven and kind of a pain for me.

bee - how about trying the bake setting again?

turn oven "on" then press and hold "bake" until it defaults into the setting.

Antss, I just tried that but it defaults to 350F if I don't enter a temp. The lowest temp I can enter is 170F in the bake mode.

bickybee - I have an Electrolux. This is my first oven with neat features, and I sure have fun. This thread got me to go experiment a bit, I still don't know a lot about what the oven will do.

I put up the bulk of the food DH and I eat over the winter months. But I've learned not to dehydrate onions in the house!

bee- you don't enter a temp it changes to 85 & " proofing " on the display if you hold it long enough after pressing the "on" button.

be sure your finger is covering most of the "bake" button when you do it and hold it a while. These light sensitive keypads can be tempermental. Try it a few times, I cannot engage mine every time. Remember you MUST press the "on" button and hear a beep before selecting another program if the oven is already on. This is a royal PIA in my opinion.

I'd fool around with it some more before I spent a few bucks and gave up counterspace for stand alone solution.

Hmmm. All I can say it is it doesn't do that on mine, antss. When I do as you say and don't enter a temp it reverts to 350F. No "proofing" shows on any display. Where do you see the "proofing" display?

I think either they hadn't added this feature in 2003 when these ovens were made or it's no longer working.

bee- so, you can access dehydrate by holding "convection" down for a few seconds, (after pressing "on" ) but not access proofing ?

the "proofing" & "dehydrate" show up in the lower space right of the clock display where you would see "bake" or "convection" or "broil".

If I press convection for a few seconds it goes to the default temp of 350F.

How I get it to go lower is to press on, then press convection and then set temp at 120F (the lowest it will go) using the number pad.

The word "dehydrate" doesn't show up anywhere, neither does "proofing".

The words that show up in the space to the right of the clock and temp display are (from top to bottom) "bake", "roast", "broil" and "bake stone". To the right of those words are "conv. bake", "conv. roast" "conv. broil" and "convection".

OK bee, I think I have it now but...............

when you select/ press the "ON" button - does the LED flash "select mode" immediately to the lower right of the clock numbers?

This is where the selected modes appear after selection AND where "proof" and "dehydrate" will show up. There are no buttons labeled "proof / dehydrate" anywhere to see. They are hidden so to speak.

I'm surprised you can access one but not the other. I suppose a call to Wolf would straighten things out.

Dear Bickybee,

We thought that we could offer some assistance to you. The original L-Series built-in electric wall ovens did not have a proof mode. The proof mode was introduced on units starting with serial number 16000000. A 2003 unit would have been produced prior to that serial number break.

If you have any further questions or concerns regarding this or any other issue, please contact us directly. You can contact us via phone Mon-Fri. 8:00-5:00 CST at 800-222-7820. We can be reached via email at CustomerService@SubZero.com.

Thanks!

Customer Care Team
Sub-Zero/Wolf Appliances