I have steamed/cooked cinnamon rolls - using the rolls setting. So far I have steamed tortillas, hot dogs, shrimp and yellow squash. They all turned out great.

The slow roast feature is great too. I cooked a pork tenderloin using this. It was perfect. I rubbed a little oil on the surface and it was nicely browned. I have a turkey breast cooking as we speak.

I would love to see some recipes from others.

This is so exciting! I will be following this post closely. My Wolf steam/convection oven won't be delivered until our project is complete which is looking like next April!

Have fun with your new appliance.

The sales rep at my local appliance store went to a product demonstration. Here's what she said:

"They put an 18lb turkey in it. They cooked a tray that contained halibut, shrimp, broccoli, asparagus, hot dogs all on one tray in about 10 min no preheating and flavor transfer between foods. Ice cream wrapped in phillo dough. The dough came out crispy and the ice cream was not melted!!"

I also just found this quick reference guide on the wolf website:

Has anyone seen response from Wolf on any of these threads?

Everyone else's posts are still here and only mine are gone. I said many good things about the wolf and a couple of critical things. I can't only be led to believe they didn't like what I said and had them deleted! Incredible.

This is my last post.

I want to bake bread in it and it says nothing of what to do or settings. I am having to go to other manufacturers for their recipes and directions. I should have bought their ovens I guess instead. I have a wonderful product and don't want to ruin a whole dinner testing for the next month to get used to it.

Wolf has a little help in their user manual, but doesn't give a break down of the uses for each of their settings and temperature etc. except one small paragraph and one recipe for an example to use and try.
It would sure help for more explanation of these operations and what works best for this or that setting,
at what temp is best to cook this or that using each setting.
What is the difference between the Convection Humid or Convection Steam exactly and why.
On their Auto Steam Bake section, they have a No-Knead Bread recipe that says to put the temperature at 425 degrees F. for 20 minutes. I have never baked bread at this high temp before and am afraid to do so. I guess I will try this recipe and maybe it will be amazing.
With all the comments and help I have received, I feel less intimidated to experiment and I think I understand more now. I was so excited to put this oven in our kitchen and I want to be thankful we did. With practice and use, I think it will earn a high mark in time. Maybe Wolf will come out with some better charts in the mean time for others like me that need that extra help with time, temperature and setting and explaining why and what the oven is doing in these settings so that my experiments will more fun and less intimidating. If I understand the workings then I can have fun to play around with it and make my own recipes etc.

The Wolf Steam/Convection Oven is beautiful and I love the size, water tank that can be removed and extremely easy cleanup and very well quality built. It is just missing a really great manual and recipe book with it. On a scale of 1-10 I would say the manual you get is a 5 and for such a nice high end oven, it should be at least a 9.

Thank you all for your help it really did help!

The Convc. Steam actually adds moisture in the form of steam to the oven while cooking.

Hope that helps a bit. We just started using ours as our remodel just finished just before XMAS so we are still learning as we go as well.

Don't be afraid to experiment, just don't do it with large amounts of things, start small, see how things go, learn as you go, just don't make it an entire meal. Use the recipes in the manual, they are always a good starting point, and don't question them until after you try them, they have been tested by Wolf so you know they will work.

Also, if you are close to a Wolf showroom they offer a cooking demo where you can go and get a great meal and then ask questions you have about your oven.

Phil