Turkey Cooking Time in Wolf Convection Steam Oven
elgable21
7 years ago
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elgable21
7 years agoRelated Discussions
Pizza and My Wolf Convection Steam Oven
Comments (9)I wish I knew more about how the combi oven works, but some on this forum have mentioned the concept of "dry steam" that allows for browning. This is very different from wet steam. It would be nice if you knew exactly what was going on in these cycles and could adjust it a little. A preset button may not be optimal for your recipe or the size or thickness of the pizza. Some might like the top brown that that setting provides while you do not. As to perforated cookware-the holes may actually cause sogginess. The holes allow steam to escape which would seem to keep what you are baking from getting soggy but cools those areas. Somewhere I saw a pie baked in one of these pans and the parts over the holes cooked less than the other parts. I think America's test kitchens did a piece on this. It is probably more of a learning curve on this appliance because there probably is more to it than the concept of wet steam that we usually think of. At the very least you have the interaction of steam and convection which is different from most other ovens. You seem like you need a little more heat from the bottom of the oven. The trick would be how to get it from that oven. Maybe an auto baking mode would be better. The bottom rack is good only if the heat is coming from the bottom. If it is coming from somewhere else, that won't help. Maybe Wolf can tell you what cycles have heat more from the bottom, so you can make your own recipe setting....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 MoreConvection Steam Oven/Convection Oven or Double Ovens?
Comments (5)The convection steam oven can be used just like a normal convection oven though it heats up much quicker. With our family of four we use it the most of all the oven's (have a 30" Wolf below it and a 36" BS range). Almost anything we do for a dinner can be done in the steam oven rather than heating up and dirtying one of the larger ovens. It roasts meat and chickens the best of any oven using convection humid mode. Bakes bread excellent except for high heat baking (only goes to 445), use it for cookies, dutch/german pancakes, makes an excellent crust on any food. Don't get caught up in the 'steamed food' mindset, it's all convection oven when you want it to be. We do use the steam mode for veggies (we'll never micro them again), sometimes fish, though I do prefer fish baked or fried. It makes excellent rice and I've even done pasta in it (though not as handy as I like checking pasta in a pan for perfect doneness). It's the only way we make rice now. I've made custards in it, works great, no water bath. Reheating food is great, again no more micro for that. There are a lot of modes that make food more convenient to prepare. My DW likes to make hard boiled eggs in it (obviously not boiled), she just leaves them in the paper carton and steams them, got to be careful taking them out if not on a cookie sheet as the paper gets pretty limp. I made brown sugar (turbinado) bacon in it last weekend and it turned out awesome, nice and crisp in about 25 minutes. Like I mentioned we use it a LOT. It's a bit pricey for a rice cooker, or a micro replacement but for all the other things it does I would lose my 30" Wolf over the steam oven anyday of the week. For me the only limitation is the heat range as max is 445 but I do make cast iron pan pizza in it and it turns out wonderful. For normal pizza I crank the BS to 'beyond' 500, some breads want a higher heat. It doesn't have a broiler so having at least one oven with one works great. I have the Wolf CSO so do fill the water reservoir manually but that's maybe twice a week at the most and takes all of a minute. We've had ours over 2 years and still haven't used it to it's full potential. Once you get it you'll understand how great it is, it will inspire you to cook differently and more conveniently with better results over a std oven or microwave. IMO there s/b one in every kitchen, it's more of a workhorse than any other appliance....See MoreBrining a turkey to cook in a steam convection oven?
Comments (2)Ok, @ahreno just checking back to see how your turkey was. I also have to tell you that because of your question, I Pepin’ed my turkey. It’s the best bird I’ve ever cooked. Hope yours was delicious too!...See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years agoelgable21 thanked dcarch7 d c f l a s h 7 @ y a h o o . c o melgable21
7 years ago
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