Wolf Convection Steam Oven
cata3
12 years ago
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12 years agocata3
12 years agoRelated Discussions
Baking Bread in Wolf Convection Steam Oven
Comments (8)Hi, I am also experimenting with my steam oven. I have made bread several times with auto steam bake. While the bread came out good, I agree, not fabulous. Last time I tried using the Wolf Gourmet "Bread" feature. I thought the bread turned out better and will use this feature again. One caution, once you selet "bread" you then select level of doneness (I think it was light, medium, dark). I selected medium and checked the bread once the aroma of freshly baked bread filled the kitchen. Happy I did as the bread was definately done! Best of luck. I hope more owners share their baking and cooking experiences with the Wolf steam oven. I will say, so far I love it! MJ...See Morewho is liking their wolf convection steam oven?
Comments (92)Have a look at Miele's recipe here from DGC 6800 cook book. On page 442, translating into Wolf's term, for baguette, it would be starting from cold oven: 1. 40˚C/104˚F convection steam 8 minutes 2. 50˚C/122˚F convection steam 4 minutes 3. 210˚C/410˚F convection steam 6 minutes 4. 210˚C convection 30 minutes The first 2 steps, would help proofing the dough further. Step 3 is for initial full rise with heat and humidity. Wolf does not have humidity adjustment where in Miele it can be set to 50% per recipe, so you can play around with timing, but 6 minutes after initial proofing sounds about right. Then finish off with dry heat, 30 minutes may be too long for a smaller loaf, but Miele program is written for the recipe in the book on page 110 for ~ 500g loaf. You can download the pdf version of the book from Miele Ireland. Have fun programming....See MoreSeries E Wolf Convection/Steam Oven
Comments (8)The Combi Steam does not completely do what a MW does. The reheat function on the combi is pretty nice, but it has limits. It will not dry out the food, but if the food has a sauce base, the sauce will thin out - and if it goes too long, I don't think you would like it. Pasta Alfredo comes out pretty well reheated in the MW, not well at all in the combi. So long as the lasagna had been cooked and cooled, so it is pretty dry, that comes out fine, though something like spaghetti with red sauce might get watered down. The main benefits, IMO, are that even in straight convection mode, preheat times are incredibly short ( 5 minutes or less ), steam mode can be great for shrimp, or even cheesecake ( similar to a water bath ), and the combi mode works well for fairly quick cooking of things like turkey....See MoreAdvice for reheating a smoked turkey in Wolf Convection Steam Oven?
Comments (6)Thanks, plllog, I was hoping you would chime in. I've read so many of your posts between the kitchen and the cooking forums. The reheat mode starts with steam and convection heat, and after about five or so minutes, the steam stops (vented out, I think), but the oven cavity stays moist. I've used the reheat mode for brisket, roast, chicken, even salmon, etc., with great results... and my gut tells me that it would work great with the turkey... but Thanksgiving seems a high risk time to be trying something new! The turkey is 14 lbs, and is fully smoked/cooked/packaged. It's supposed to be a good brand from a high end grocery store... so I think I'm starting with a good turkey... and hopefully I can do it justice. I do have a probe. Once the turkey reaches temperature, it will be going into my car for a 30 minute drive to where we will be eating. So... it won't be really hot when we eat..., but I don't want it cold either. I looked again at the user's manual. The convect humid mode doesn't add steam, it just doesn't vent humidity that is generated. So, this doesn't feel right for my turkey. There is a convection steam mode... which combines steam with the convection heating at whatever temperature I set. The steam doesn't cut off automatically, but I can stop the steam whenever I want. This is the mode I actually used to roast a whole turkey last year... which turned out superb. Turkey was super moist, and the skin was perfectly browned and crispy. (It was magic...) I'll look at the turkey when I unwrap it to see if I think I could disassemble it without mangling it. I do kind of want it to look pretty, though, so I think I'd rather leave it looking like a turkey if I can get comfortable with my approach to reheating....See MoreUser
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