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Wolf M Series Double Oven

7 years ago

First M Series oven replaced do to fan noise. Today my wife baked two cakes on same rack, position 3, at 325 degrees. The cake on left cooked more on both the bottom and top than the cake on the right. Basically, the cakes did not cook the same! Has anyone experienced this problem in the Wolf M Series Double Oven? Why would oven cook identical cakes differently on the same oven rack? Thanks

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Comments (5)

plllog
7 years ago
Convection is weird. Although the Wolf is very good, I'm sure it can be weird too, even with the dual fans. What happens is that the heated air which passes by the food bounces off of the sides or door and comes back still hot, over doing what it hits on the way back. Having two cakes on the same rack probably negated what having two fans is supposed to give you. This is especially true if they were layer pans, i.e., shallow, rather than tall tube pans. Your best bet for next time is to try a different rack position. I'm guessing that 3 is dead center? That's often the worst position for short stuff. I've made a lot of assumptions here (including that the M has the dual fans), but it sounds a lot like what I've described.
ci_lantro
7 years ago
IMO, the fundamental error was using convection mode for baking. Convection is best for roasting. Cake layers cook quickly anyway in conventional mode so any time saving by using convection is negligible.
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The blue Wolf trays are just called "sheet metal" on their website so most likely some sort of steel. Aluminized steel is much heavier for the same sized pan in aluminum. You can bake with standard bake with more than one rack but it just requires more switching around. Did you use the convection bake on the L? That has been the more useful of the convection modes on my Wolf oven. It has a slower fan which they dropped on the M. If you look at Wolf's own videos, they seem to have problems too. As they are touting how evenly the oven cooks, they are pulling this out of the oven. These are screen shots of the video OT the "whole meal in " video. The cobbler on the bottom row is more away from the strong airflow on the sides and does not have the greater degree of browning along the side. They would have to substantially change the way the fans work to avoid those air currents. They would need to have a slower speed or reverse periodically. To eliminate the hot spots, if you can't position the pans out of the areas of the oven with the strongest air flow and you can't modify the airflow by baffles or slower fan speed, try turning off the convection part of the time and rotate or reposition the pans. If you liked the L, I would try to get them to switch it back or buy the M back. I almost think some high end ovens have more trouble getting things right because they tinker unnecessarily with things trying to have something unique like the corner convection tower or persist, for 10 years with looks, like blue enamel when they don't have it perfected.
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years ago
last modified: 7 years ago
"Convection is weird.----------"

Oven manufacturers have a tough design job. They need to have good heat insulation for quick pre-heat and to avoid frying the electronics. At the same time, they need to make the walls as thin as possible to create a bigger volume inside. An effective convection fan takes a lot of room. A high speed fan makes a lot of noise. (M Series had fan noise issues).

Many makers just put an useless small slow fan inside so that they can advertise "connection".

Convection sells.
plllog
7 years ago
last modified: 7 years ago
That's true, Dcarch, but the Wolf oven in convection mode is one of the very best. Convection isn't for speeding up cooking, though that can be a side issue. It's for evening out the air temperature in the oven. Some work better than others, but it's when you get the reflections that things get weird.
Compumom
7 years ago
When I was shopping for appliances I was told that when using a convection oven for multiple items, like cake pans, it's best to stack them on shelves one exactly above the other for the best cooking result. That said, I can't comment on your exact situation and I understand your frustration. There is an Appliance Forum here and you might ask the question there too. It's a busy forum with a number of
"appliance experts" and you might have some good feedback on the ovens. Also check YALE APPLIANCE for reviews. Their site sells to people in New England, however it's a good site for appliance reviews too.

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