Wolf DF304 should fans spin simultaneously? +other wolf questions

12 years ago

I have noticed my fans do not truly spin simultaneously, one stops spinning while the other side spins and it switches back and forth that way, is that normal?

I also have some area on the bottom part of the oven that seems to have a different texture since having something spill over and burn there. Would that be covered by warranty or any suggestions for restoring it, non fume easy off did not work. The area appears slightly duller.

I Also used an external thermometer and I have a slight variaton compared to the oven reading, about 20 to 25 degrees off. Is that significant?

I'm also curious to see people leave in their baking stones all the time, I have read that it gives the oven more even temperature, where do you place it? On that very bottom rack. On the Wolf, I normally don't use that rack for anything because it is right. On the very bottom. Wouldn't it affect your cooking because it would block the heat coming up to the rack you are cooking on?

I'm asking all this because the ending of my two year full warranty is fast approaching.

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Comments (3)

John Tebbs
12 years ago
I don't know about the different texture spot, and I would also ask if you know your comparative thermometer is right as regards the temp difference. If it is, then 25 degrees seems to be significant to me.

As regards the fans, our DF304 does exactly what you describe, so I think that's probably normal. We remove our pizza stone when not in use, but when it is in use, it's on the bottom rack. As to even temperatures, I think that's the job of the convection fans.....
beth4
12 years ago
I have the same 30-inch Wolf range....Yes, the fans alternate their spinning. So your range is working properly.

The thing about external thermometers, or any other kind of thermometer, is that I never know WHICH is the correct reading. Is it the Wolf? The other thermometer?

Instead, I base my determination on how closely the cooking time specified in recipes is met. Over the 6 years of using my range, I've seen that food baked/roasted (regular or convection) comes out properly cooked in about the same time as the recipe specifies. So, I've concluded that my range is fairly accurate.

Can I prove it? No....but the results speak for themselves. Because the results are so good and close to the cooking time specified in recipes, I've not contacted Wolf for a thermometer check.

I have the Wolf baking stone (which I've never used), and several baking stones I use for bread. I do not leave them in the oven. I remove them after use each time. It's a preference for me, given that my oven seems to heat properly.....I can't see any benefit to leaving them in the oven.

Finally, regarding the finish on the bottom of the oven, I've never cleaned with anything other than soap & water, and a gentle abrasive (like Bon Ami). I do wipe up ASAP spills in the oven so they don't bake on. I've only used the Cleaning cycle of the oven 3 or 4 times in 6 years becaues I'm pretty diligent about wiping up spills. My oven interior looks very good after 6 years of use. You might call Wolf and ask about your oven's interior. They are very responsive and helpful.

I've never had a problem with my Wolf or SZ in the 6 years I've used them.....Not a single problem. I think your 2-year warranty period will pass and your Wolf will continue to hum along without any degradation in performance.
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rhome410
12 years ago
Like the others, I wouldn't feel the need to check temps unless the baking performance seemed off. I have a Wolf double oven, but the fans work like that, and I'm sure it's right. I did wonder about that right at first.

Because I had an awful Monogram oven before this one, I bought 2 oven thermometers to check what was going on in there. WIth my Wolf, it seems right on temp with as imprecise as my non-digital thermometers can get. In other words, the thermometers seem in the ball park of what the Wolf temp is saying, so I really trust the Wolf to be right on. I definitely have experience with an oven that wasn't. Anyway, all this was to say that I wouldn't trust 1 thermometer over the Wolf. If you had 2 that agreed, then maybe I'd think about being concerned. Again, only if I didn't like the results I was getting.

I'm not really offering you anything new, but to join the chorus on those issues, and on how I use my baking stone. I use it on the bottom shelf of my non-convection lower oven, and the next position up in the upper convection oven for baking pizza or artisan breads. Otherwise I take it out. Yes, people say it can help even out temps, but it also makes preheat take longer. I don't think the Wolf needs help with even temps (my 2 independent thermometers support that), and I sure don't want to pay for a longer preheat.

I also have spots that aren't evenly shiny in the bottom of my oven where stuff burned on...Maybe even some where the porcelain looks black instead of blue, which makes me wonder if it's missing. I haven't decided if I want to go through the hassles of dealing with that while the oven is working so great.

Wolf DF304 should fans spin simultaneously? +other wolf questions

Comments (3)

John Tebbs

beth4

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rhome410

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