The Wolf finally made its way from our hallway to the oven cabinet this weekend. It's a beauty, and everything seems sturdy and well-made. I haven't quite figured out the expedient way to move the glide racks around...I'm very awkward and fumbly about getting them uninstalled and installed in a different position...but they're really nice. And the 'regular' racks aren't anything to complain about.
I was surprised that the thermal oven, which is larger, has the same size racks, so you can't really take advantage of the larger oven cavity, but I imagine this leaves room for some air flow, even though there aren't fans.
Speaking of fans, the cooling fans are the loudest of any of the 4 ovens we've had, but not loud enough to be bothersome. Even when at 500 degrees, the oven door gets just warm on the outside and the air that's vented out is just warm, too...Nothing is anything close to hot.
The touch panel is really nice, but sensitive! I can turn something on by brushing it with my sleeve getting something out of the cabinet above. I love being able to punch in the exact temp I want, and not only in multiples of 25:
I will miss having a timer for each oven, and the clock still on when the timers are going that the Monogram had, but I'd rather have good baking than those:
The unanimous choice for our first Wolf dinner was pizza, even though we'd missed Friday by a couple of days. I followed the instructions for the 'Baking stone' mode, which has a default setting of 400 degrees. I decided to first try it their way, then adjust if needed. The book says to use only the Wolf stone for that mode, but I used mine. (Please don't call the pizza stone police!) The ones we have were actually made for putting ceramics in a kiln, so are heavier than normal baking stones, so I should have adjusted for that. The pizzas baked nicely, but took a lot longer than we're used to, and with my tribe waiting with empty plates, we need to produce faster! ;-) Next time I'll try a higher temp...and maybe try some in the thermal oven, too.
It took 12 -13 minutes, but nicely browned on top:
And equally nicely browned on the bottom. Could have been darker, but that, I think, is due to the thickness of the stone:
I hope to bake some hamburger buns/sandwich rolls today, and if I get that done will post more pics of the results. Sorry, Bmore...I haven't forgotten the pie request and I promise to get to it soon. :-)
Buehl
cotehele
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