Wolf Appliance Inc.'s new convection steam oven couples steam and convection technology in one appliance.
Specs: Interior cavity of 1.8 cubic feet, 25 percent larger than other steam oven products on the market.
Details: In addition to a larger interior, the external boiler heats water quickly and efficiently and can be refilled without interrupting the cooking process. The oven even senses the proper timing and allocation of steam, consistently creating ideal cooking environments for a range of foods including crisp crusts and perfectly flaky pastry finishes. Cooking time is decreased by up to 25 percent compared to a standard oven.
Designed for built-in application, the stainless steel oven comes equipped with halogen light, an all-glass interior door, a probe, and a four multi-level rack guide, with a cooking tray, non-perforated baking tray and wire racks.
"The hallmark of the convection steam oven definitely lies within its incredible versatility," said Brian Rizzo, product and marketing chef for Sub-Zero and Wolf. "Precise technology adjusts heat and steam levels automatically based on the food being prepared, ensuring consistency and efficiency. I made everything from pastries to leftover pizza in the Wolf convection steam oven and I can confidently say it has changed the way I cook for the better."
Watch ProudGreenHome Editor Teena Hammond interview Rizzo about the product at the Kitchen & Bath Industry Show in Chicago last month:
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