With so many great Wolf appliances, it is amazing to think that one particular Wolf oven is considered a game-changer for so many homeowners. In fact, 8 out of 10 Clarke Showroom visitors make the switch from a traditional Wolf double oven to a single Wolf Convection Wall Oven combined with a Wolf Convection Steam Oven after discovering its versatility.
Cooking with steam has endless benefits from keeping nutrients intact when cooking your food to creating the ability to rejuvenate restaurant leftovers to their original taste and texture. Cooking with a Wolf Convection Steam Oven (CSO) is like cooking with steam in a whole new way, which is why more homeowners add this oven to their kitchen design plan than any other appliance.
As a 24” oven, it appears small, but due to the rear convection fan, which circulates the air evenly, you fit a lot into this oven. In fact, you can roast a 23lb. turkey in the Wolf Convection Steam Oven. Most people who buy double ovens – thinking they will need them for holiday cooking and dinner parties – rarely use the bottom oven. When a Wolf Convection Steam Oven is your second oven, you use it constantly. Those who are tight for space – in empty-nester condos or summer cottages – often choose the Wolf Convection Steam Oven as their only oven…it’s that versatile.
Wolf Convection Steam Oven: Three Ovens in One
The Wolf Convection Steam Oven is actually three ovens in one. It can be used as a traditional convection oven, in which you can roast and brown meats and vegetables or bake desserts. It can also be used exclusively as a steam oven to steam vegetables, make rice, eggs and a myriad of other foods. Plus, it can be used as a combination steam/convection oven for the many times your food will be enhanced by the introduction of steam: think about the difference between a “baked chicken” done in a traditional oven and a delicious, moist roasted chicken prepared in the Wolf Convection Steam Oven. This most basic dish will come out mouth-watering every time with the addition of steam during preparation.
Many cooks don’t realize that when they roast, they remove moisture from their foods. Your roasted carrots and brussel sprouts lose their shape and color when you leave them roasting long enough to caramelize, however when you add steam to the roasting, your vegetables not only look better and keep their color, but also taste much more flavorful. With the Wolf Convection Steam Oven, you not only can harness the power of steam, but also control when you want to add the steam, and the oven’s various cooking modes help you pre-determine that mixture.
Critical to the efficiency and effectiveness of using steam is the ability of the oven to monitor its environment throughout the cooking process. With Wolf, two sensors continually provide feedback, working with the software and venting system to make adjustments “on the fly” to maintain the optimum cooking environment. The first sensor, the humidity sensor, provides continual feedback on the humidity level inside the oven, allowing for the production of steam only when needed. This efficiently saves water and maintains precise humidity. The second sensor, a thermocouple temperature sensor, provides constant monitoring of the oven cavity’s temperature, providing signals to activate or deactivate the main heating element in order to maintain a stable cooking environment.
These two monitoring devices, paired with a dynamically controlled vent that allows the oven to release or retain moisture throughout the cooking process, provides a unique environment to prepare not only vegetables, but also a myriad of other foods including breads, pastries, pastas, roasts and more.
In addition, the internal water boiler system produces steam within 60 seconds and is monitored by electrical connectivity to minimize excess steam and unnecessary venting. Any water that remains after cooking is pumped back into the water tank to be boiled and converted to pure and naturally safe steam later. What’s more, Wolf’s water storage allows one-touch access to the water reservoir without interrupting the cooking process. It’s self-contained, so you don’t need to hook this oven up to a plumbing line. This is huge when it comes to the flexibility to put the oven anywhere in your kitchen.
Wait…Gourmet? What’s that?
The Wolf Gourmet mode is the place where magic happens. You select the dish, and the Wolf Gourmet mode does the rest. Really. On the electronic display on the face of the oven, you select from fourteen categories of food you are putting in the oven – anything from a soufflé to a freshly made pizza to a few sweet potato wedges – and you’ll have perfect results.
Once you make your food choice, the climate sensor detects the volume, shape and consistency and adjusts the time, temperature and humidity for guesswork-free, delicious results. The Gourmet Mode is perfect for nearly any food. Use the “Frozen Appetizers” option and you’ll enjoy frozen egg rolls, perfectly crisp, just as though they came from the deep fryer. Want to make your potatoes in the oven, while your steaks are on the grill? No problem just choose “Baked Potatoes” on the display, season your potatoes with oil, salt and pepper, pop them into the Wolf Convection Steam Oven and you’re done. They’ll be perfect.
Sounds too good to be true? There are two great ways to learn more and find out how this oven can change your life:
- Attend a Wolf Convection Steam Oven Chef Demonstration at Clarke.
- Schedule a Clarke Showroom appointment and talk to the experts.
Designers and homeowners agree that you learn more in one hour at Clarke Showroom than in months of your own research. They also say the Wolf Convection Steam Oven is like no other appliance you’ve ever experienced.