Cooks have long appreciated the way steam cooking preserves nutrients and keeps foods moist. Restaurant owners have relied on commercial convection steam ovens for years. Now Wolf makes convection and steam accomplish delicious feats that are impossible for other ovens.
At Clarke, New England's official Sub-Zero showroom and test kitchen in South Norwalk, CT, you can see this incredible appliance in action. Witness a pound of dry pasta, a cup of water, chopped vegetables and stewed tomatoes placed on a shallow tray turn into the most delicious meal you've ever eaten...in a matter of minutes...without pots, colanders or any mess. Imagine putting a carton of a dozen eggs in the oven (with the carton!) and within ten minutes having perfect hard-boiled eggs.
Forget to defrost your dinner steaks? Go from freezer to table creating a succulent, juicy filet mignon in little more than a half-hour. The Wolf Gourmet modes allow this oven to actually sense the size and type of food you place inside and cook it to perfection; many times without timers and recipes.