January 27, 2011 - 10:34am
Wolf Double Ovens?
I should have asked this before I ordered them. Getting ready for a kitchen remodel and decided on Wolf double ovens. Convection on top, non-convection on the bottom. Anyone else have these? Like 'em? (I hope!)
Sue
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I've had mine for six years. Never a problem. I used to bake all sorts of pastry, cakes, cookies twice a week for my artist friends - everything turned out spectacular. Now making bread - so much fun. I love opening the doors and seeing all that blue!
That blue interior is striking! I'm so glad you have liked them!
Sounds like you got a good thing going. IMHO With all baking, it's all about precise measurements and having the right tools for the job.
I also like that the bottom rack slides right onto the door and the door is strong enough to hold it. Gotta hand it to whoever engineered this one. I wish the baking stone was bigger. I just shelled out $$ for a fibrament stone and boy is it nice to have all of that real estate to work with.
BTW- a warning. Don't be foolish like I was and line the bottom of the oven with foil for "easy cleaning". It'll fuse to the porcelain and wreck the finish. It won't harm the function of the oven, but won't be perfect anymore. Sob. Just like the first scratch on a new car.
Check out today's baguettes on my website: artbythecreek.com
Cheers.
Good installer. Pretty sure that warning wasn't that prominent six years ago when we got ours. Or maybe it was and I wasn't paying enough attention. Still, it didn't hurt the actual oven, just the finish in one smallish spot. Live and learn and learn some more.
Thanks everyone for sharing experiences and warnings! I assume temps are accurate for everyone?
They've always been spot on for me. Only issues have been user errors, like baking frozen cherries in cakes and expecting them to bake the same. Great purchase and would do it again if I ever get the chance. Maybe in my next life a great big full size range? I could bake for the whole neigborhood.
I don't think I've ever cooked w/ convection heat...how has that affected your baking? How about the proof setting...do y'all use that?
I'll jump in. For cakes and pastry, I always used convection as I believe it helps with even baking. I may have decreased the baking time/temperature a little bit, but not much (5 degrees/5 minutes). For bread, I'll turn on the convection only after the steam cycle. With a full oven steam (like with the lava rocks/boiling water method) you don't want convection and you need to plug the vents to keep the steam in. Now that I'm using the steamer/lid method, I don't worry about this anymore.
I've never used the proof setting and didn't even know it existed before I went to temper the new fibrament stone. Living in AZ, our kitchen is usually plenty warm to proof dough by itself.
Anybody else?