Mastering the Convection Steam Oven

It perfectly combines steam and convection cooking.

Steam is produced throughout the cooking process,

intelligently controlled by the oven to provide the proper

temperature, sealing in moisture, avor, and nutrients.

The moving air of the convection system nishes off the

dish with just the right amount of browning and crisping.

One of our favorite dishes is slow-cooked pork ribs. In a

conventional oven, you might cook them in foil packets

or a covered dish. It would take hours, and there would

be none of the nice browning you

want. The same ribs can be cooked

uncovered in the Convection Steam

Mode, and in just an hour and a

half, they’re fall-off-the-bone tender

with beautiful color and a delicious,

saucy “bark.”

You get the idea – this is the signature mode of the Wolf

convection steam oven, capable of producing delicious

results with almost any dish. And probably the rst mode

you should start working with to get a full appreciation of

what this oven can do.

QUICK START > CONVECTION STEAM MODE

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QUICK START

CONVECTION STEAM MODE

STEAM KEEPS YOUR DISH MOIST, CONVECTION

BROWNS OR CRISPS IT JUST RIGHT.

This is the ultimate “crisp on the outside, moist and juicy on the inside” mode. Just

think of the wide range of dishes you’d want to turn out that way. Roast turkey. Bubbly

casseroles. Bacon. Mac and cheese. Panko-crusted sh. Chicken Parmesan.

THE MOVING AIR OF THE

CONVECTION SYSTEM

FINISHES OFF THE DISH WITH

JUST THE RIGHT AMOUNT OF

BROWNING AND CRISPING.