Wolf Gourmet Elite Digital Countertop Convection Toaster Oven with Temperature Probe, Stainless Steel and Red Knobs (WGCO150S)

I did a lot of research before selecting this countertop convection oven. I am very happy with my decision.What I wanted was an appliance to replace my full size oven (which doesn’t work) and my toaster oven. I also wanted the addition of convection cooking and a plug in thermometer. The Wolf Gourmet Elite was the perfect choice.This oven only takes up a little more space than my full size microwave. So is the perfect addiction to my small apartment.So far I have used for toast and baking cookies. Both turned out great. I don’t understand the negative comments about toast taking a long time. I understand we are in an era of now, now, now. So perhaps people expect toast to be ready in less than a minute?? I have toasted single slices in my Wolf to perfection and it takes about 5 minutes. I don’t find this too long to wait.Baking cookies to a batch to figure out. But still came out great and I found the best temp and time for cooking. I also discovered they did better on top rack as it seems the oven in baking mode cooks faster from the bottom (could be the type of baking pan I used). But in toast mode it was the same. Bottom of toast will brown faster and darker than top. So I am guessing the heat is greater from the bottom of the oven. No problem for me and easy to make adjustments as there are three levels to choose from when placing the oven rack.This is an elegant, beautiful and sturdy appliance. A bit pricey but I think will give me years of use and perfect for any wannabe chef.And thank you Amazon for getting this to me before Christmas. Had a bit of a scare with a delayed delivery date but Amazon came through and it arrived in time.

It is 3 to 4 even 5 times as expensive as a regular toaster oven. However, it has been consistent. It looks like they use the same seal around this oven that they use on their $20k ranges. One thing to note the top gets HOT! I nearly burned my finger the first time I used it. Now, I warm my plates on it. This does take longer than a conventional oven, but it also does not heat up the house like a conventional oven. Example: two large potatoes in the oven. 400F degrees for 2 hours. Perfectly baked potatoes. Inside is moist, outside is crispy like a french fry. The trick is to scrub the potatoes clean under water to remove the dirt from the farm. Do NOT scrub the skin off. Then soak them in a bowl of water overnight, or soak them in the morning for later that night. You can cook them as low as 380 F, or as high as 420 F depending on how dehydrated you want them and how large or small they are or how much time you have to prepare dinner. They can be cooked for as little as 1 and a half hours if you don't want the skin so crispy. In a conventional oven I bake them for about an hour, an hour 20 minutes. Depends on number of potatoes you have. Also, you can put salmon in this little oven. Skin side up. Same heat 400F to 420F depending on how crispy you want the skin. I use the included tray. I use foil over the included pan/tray so that I don't have to clean up as much. You can use a few drops of olive oil, or butter, or lard (depending on your taste) on the foil underneath the salmon. This makes it easier to remove the fish--not as sticky against the foil. Salmon is better if you don't cook it too long. Depending on thickness you can cook it for 12 minutes. Even 10 minutes. I never go over 13 minutes. If you get white ooze then you over cooked it. The white ooze is congealed protein. If you cook it for 8 minutes it will be super tender and delicious, but also slightly rare in the middle. You will need to like sushi for this and you will have to make sure you have sushi grade salmon. One of the longest running Michelin three star restaurants only sears its salmon for about 15 seconds on each side. That is on a pan and the salmon is sliced evenly about half an inch thick, maybe thinner. They serve it in a sorrel beurre blanc sauce with butter and shallots and a white wine sauce with white pepper and salt. The point is that salmon's best flavor is when you keep the integrity of the flesh. You may want to slice the salmon pieces so that you too have even thicknesses of salmon. I have tried this and it works great, but in those cases I bake if for less than 2 minutes. I like sushi but I do not love it. The idea of raw fish gives me images of Gollum tearing into the flesh of a live fish he caught in the pond. I mention this because I am attempting to strike a balance between the true and best taste of the salmon and me needing it to be cooked. Another thing I have tried is a bone in veal chop.. On a cast iron skillet (a tricked I learned watching Gordon Ramsey) on high heat. Cast iron continues to absorb the fire's heat. I don't even bother using oil in the skillet. Sear for 2 minutes on each side. Then one minute on each edge. The bone side, usually has extra fat on it, so I may sear it for another minute, or tow as needed. When the skin looks crispy, or golden brown, it should be enough. Then put the chops in the oven at 350F for 11 minutes. If you eat salt I would salt the chops before you sear them. Let the salt soak in for up to an hour (Julia Child's method). You can also pepper them when you salt them. My spouse is no longer allowed salt for medical reasons so I no longer salt our food. It is actually better for you not to use salt, but it is difficult to kick the habit. It was one of the main ingredients that the Egyptians used to embalm their mummies. Anyhoo, If you want you can simply put a pat of butter over the chops once you remove them from the oven (11 minutes only at 350F). You can finely chop fresh garlic and put some thyme sprigs in the butter if you like. I sometimes do a mushroom sauce. Before you sear the chops, (while you are waiting for the salt to soak into the chops) you can make the mushroom sauce. I like Julia Child's mushroom recipe best. But what I do, to make it simple for me, is to slice mushrooms, then sauté them in the pan ("Don't crowd the mushrooms" the steam released will boil the neighboring mushrooms.) I think I use two mushrooms per chop. They shrink. Sauté both sides. Use cold olive oil on the hot pan. (room temperature is cold enough). I also put butter in it. New science is showing that cooking olive oil releases omega 6 and bad triglycerides so I am now eliminating cooking olive oil. Coconut fat is best for us as it has omega 3. The new research actually shows that our bodies handle animal fat (lard) much better than cooked olive oil or corn oil or vegetable oil. Our bodies had eons of years to adapt to eating animal fat. Agriculture is new to us (2,000 years to people from the UK), 12,000 years to people from the Fertile Crescent. Not long enough for humans to have adapted to refined oils. Anyway, do your own research and see what you think. So after you sauté the mushrooms on both sides, I add finely chopped shallots (one is good, maybe two if small). I lower the heat and add a finely chopped garlic, thyme from several sprigs (do to your taste), I add cream about one cup. Add salt and black pepper to taste. Here is where you would use your salt if you do not want to use it directly on the meat. The french salt their sauces. This way you can add as much or little as you please. I have not been salting my sauce now because of spouse. Also add about one table spoon of Dijon mustard. Stir to blend together. Don't use high heat. Use low heat when adding the cream. You can add a dash or two, maybe three if you like a heavy hand, but taste it after the second dash to be sure, of worcestershire sauce. That is usually what I do instead of looking at Child's cookbooks because hers are so involved. Mostly, we don't use and sauce. Be sure to make some vegetable too. I like asparagus with this dish. I peel the dark green skin off each stem. Use a light hand. It takes a while to learn not to skin off all the white flesh. The dark skin is the bitter taste. I then put them on a foil pan. I simply cut a small orange in half and squeeze one or both halves over the asparagus. Lemon makes them too tart and acidic. I then add a couple spoonfuls of chopped onions or better chopped shallots over them across the middle. Add dry lemon pepper if you like. I then sprinkle some parmesan cheese across the middle. Salt if you like. I no longer use olive oil over them, but you can drizzle some over them before the cheese. I put in the little wolf oven for the same 400F, or you can use the 350F if you are heating the veal chops. Note you will need a second pan/tray for the asparagus as the Wolf only gives you one tray. The asparagus should be done when you take out the chops. I like my veggies al dente, or crisp. If you like them soggy leave them in while you rest the chops. Always rest meat before you cut into it. The juices need to redistribute through the meat as it adjusts to room temperature. 3 minutes should be fine. My spouse can never wait the five minutes. If you cut too soon all the juices will run onto the plate and you end up with a dry piece of meat. For dessert, lately we have simply been having full fat plain yogurt with fresh berries. Add honey and cinnamon if you want more sweetness. The cinnamon is supposed to help regulate blood sugar levels. I use full fat now because fat free yogurt might have more sugar or salt in it depending on brand. The flavor has to come from somewhere. You can use non fat greek yogurt, but it is not as indulgent. Fat keeps us satiated for longer and it does NOT spike the insulin response like carbohydrates do. So, skip the potato if you want. I double the veggies when I skip the baked potato. Remember to have sour cream, chopped chives, butter and even horseradish if you like for the baked potatoes if you make them A little horseradish goes a long way in the potato, but you use less sour cream and less butter and less salt. You can use olive oil instead of butter and sour cream. All in all, I am very happy with my purchase of the Wolf Oven, I LOVE IT! I am using my conventional oven less and less. For a big family or a family with kids you will still need your range oven, but you can do side dishes in the Wolf Toaster oven. Now I want to buy the big WOLF Range double oven dual fuel, but I have to win the lottery first.

It is not your typical toaster oven. It is an oven that toasts but not a toaster. Toasting bread slices takes a bit longer than a toaster but just a few minutes longer. There is a learning curve especially when you are used to smaller true toaster ovens. A bit more hands on meaning it doesn't have a bunch of preset options that are fully automatic. The operator manuel should be reviewed and kept in a handy place for future reference until you get familiar with the oven. The interior size is good. Bakes bread and rolls very well. The "proof" function is awesome. Easy to keep clean, has a quiet fan and heats accurately.

I purchase this after we bought our home and I needed to replace an electric stove. I'm not a fan of electric but no gas available so I purchase an induction cooktop with electric oven and really wanted a double oven. After reading tons of reviews for the double oven brands and they are all average $1,000 more for the extra top oven that gets mostly bad reviews, I looked into this countertop oven. My gf has this oven and absolutely loves it. I live in Florida and it stinks to have to heat up a large oven to cook something, especially in the summer here. This Wolf oven solved all my problems. It works beautifully!!! Very even cooking and I can put 9x13 pans (as long as there are no side handles) in it. I did purchase smaller cookie sheets to fit as I only own large sheet pans. I use this oven 10 times more than my big oven. It does take up a chunk of the counter, but worth it! It will toast, but truthfully, it takes quite a while to toast bread and a regular toaster does a quicker job, but it can do everything else and it does it perfectly!!! LOVE this!