Wolf Convection Ovens
Convection mode is just the start of what our ovens can do. You can also use convection when baking, broiling, and roasting, creating consistent results, faster. The following gives an overview of each of these modes.
Convection Bake. Convection bake mode combines heat from two convection elements with some heat from the bake element that is located beneath the oven floor. Two convection fans circulate this heat within the oven cavity. The added heat source from the bottom of the oven makes this mode ideal for pie baking. Reduce standard recipe temperatures by 25° in this mode, and be sure to do multiple pies on the same rack, not on different racks.
Convection Roast. In convection roast mode, heat from both convection fans, with additional heat from the broil element, intensifies the convective and radiant heating. This combination gently browns the exterior and seals in juices, making it perfect for roasting tender cuts of beef, lamb, pork and poultry.
Convection Broil. In convection broil mode, intense radiant heat from the top element browns and sears the surface of the food while both convection fans circulate hot air around the food. This mode shortens broiling times for thicker cuts of meat, fish and poultry. The heat of the broiler browns the exterior, while the convection fans keep the interior moist and juicy. It is preferred for meat, fish and poultry pieces thicker than 1″.