Please help me use my Wolf 30" Built-In Double Oven - L Series (e
This year, we moved into a condo with a full kitchen of Wolf Appliances. We were the first owners of the apartment and users of the appliances that were originally installed in 2010. Wolf provided us with one year warranties from the purchase date of the apartment. I thought my oven needed calibrating. Two different technicians came to the apartment and said that both ovens were operating within parameters.
Nonetheless, my Wolf double ovens are continuing to drive me crazy. For example, I wanted to bake (conventional) some pastry puffs for 25 minutes at 375 degrees. In accordance with the conclusions that were made with the technician and my husband and me, I set the oven to bake (conventional) at 370 degrees. The reason I did that was because I was told that the oven temperature would vary by 10 degrees after reaching the set point of 370. In order to have an average temperature of 375, the chosen temperature was 370. After 16 minutes the oven ding-dinged that it had reached the set point of 370 degrees. I looked (without opening the door) at my new oven thermometer (set on the middle shelf on the left side of the oven near the light). My oven thermometer read 325 degrees. At 26 minutes my oven thermometer read 370. At 30 minutes my oven thermometer read 375 degrees. At 50 minutes my oven thermometer read 380 degrees. At 60 minutes my oven thermometer read 385 degrees. I don't know whether it ever stabilized because I turned the oven off at that point.
In my 60 years of baking (with non-pedigreed ovens), I have never had an oven that:
1. took so long to preheat
2. did not reach and maintain the set temperature.
3. throws off so much heat into the room
Does anyone have advice as to "work-arounds" that will result in food being cooked the way I want?