A complete walkthrough of the all new Wolf CSO3050/CSOP3050 Series Convection Steam Oven!!!

[@PatrickArnold-x8s]

I am looking to remodel my kitchen with upgrading appliances, my wife is 100% against me. Back in the day at a former house we had a Maytag drop in oven / cooktop that had a full oven in the bottom and a smaller above that and we used the smaller oven 95% of the time to cook. This unit would be ideal to give me what I want.

[@rickirizarry5079]

We have the second generation Wolk CSO. We use it several times per day. It is used 10 times more frequently than the standard size larger oven below it. It is far better than a microwave. It does not ruin the texture of your food the way a microwave does. We have learned to live without a microwave and we don't miss it one bit.

[@seanmcconorry1664]

What's more reliable, Wolf or Miele? From what I know combination steam ovens have a lot of moving parts and people say they break often. Also do you think the Miele program is better than the Wolf program even though you say the wolf has a more responsive touch screen? That speaks highly of miele for being so far ahead in their software.

[@rickirizarry5079]

What setting would you choose to bake pastries like croissants and similar laminated doughs characteristic of viennoserie?

[@triaxe-mmb]

Could you do a video talking about the differences between the different series that wolf make?

[@appliancesexplained]

That’s a great idea. I think we have each variation of their ovens, so it should be pretty fairly easy to explain/show.

[@triaxe-mmb]

@@appliancesexplained while I am at it, here is another one. A line for line comparison between Miele and Wolf - they both have so many variations now and they all look similar to the novice user, aka me... Also I like how you do deeper dives into control and menu options compared to others who do such videos - continue that focus...it helps...it feels really strange to go into a store and try appliance menu settings out for hours... 😆

[@gugy68]

@@appliancesexplainedhi, thanks for the great videos. I have to replace my old Thermador 30” wall oven and the reason as the keypad which is discontinued. What oven would you suggest that has minimal electrical computer components. I’m wondering the more analog the better. 😂 I am looking at the Wolf and Miele brands. I just want something I can rely for many years. I guess is all. Thanks for your input.

[@appliancesexplained]

Thank you for the compliment @@gugy68! I don’t think you can go wrong with either of those options. I like that Miele makes a lot of their own electronics and I now own one of their 6000 series ovens so I’m a little biased towards Miele. Wolf is also family owned and I like that they’re made in the USA by skilled union workers. If after sales service and support are important to you, no one does it better than Wolf/Sub-Zero. The build quality on the Wolf is very good but I think the Miele is just exceptional.

[@gugy68]

@@appliancesexplained I appreciate the quick reply. Yeah, I like Miele. I have one of their vacuum canisters that lasted decades. For me the biggest thing is reliability and long lasting. I’ll check it out. Thanks again!

[@samsanchez8247]

With the Wolf or Miele, do they both offer Sous vide capabilities, no bag required? My Anova machine can do sous vide with no bag and I would like to make sure whichever I go with can do the same.

[@appliancesexplained]

They do both offer sous vide and I believed they both require a vacuum sealed bag. I wasn’t aware of any sous vide method that doesn’t require a vacuum sealed bag so I’ll have to check out the Anova. 😉

[@markpeterson3789]

I have a question for you. Can you think of some Brands that make smaller cavity convention ovens that are 30" in width but only 17"/18" in height (similar to this Wolf CSO you're showing)? I want to have a regular oven and a CSO side by side in my wall and I want them to be matching sizes. I would totally go with CSO as my only oven BUT there are time where I need to make a pizza or so some other things that I would prefer a regular oven. But again, I just don't want a huge 30"x24" wall oven just for the occasional pizza. Something slimmer like the oven you're showing would be best. Any advice is greatly appreciated :)

[@rosasanders5548]

I don't think you can find a 30" x 18" "regular" oven but I could be wrong. Maybe he knows. Yeah, not sure why they aren't available. Most people only need 50% of their 30" ovens for cooking.

[@appliancesexplained]

Rosa is correct. Right now this steam oven is the only really 30 x 18 format. Everything else with have a 20-22 inch wide cavity with a bunch of filler on either side.

[@markpeterson3789]

@@appliancesexplained what about the monogram advantium 5-in-1 speed oven?

[@rafflesmaos]

I really like the handleless options of this Wolf and equivalent Miele (DGC 7880X ?). Seems like compared to the Miele this can also be plumbed? My poor wallet though...

[@appliancesexplained]

Both brands offer a plumbed option. :)

[@rafflesmaos]

@@appliancesexplained Ahh interesting. Going to have to more closely compare the two then once it's time to actually buy. Thanks!

[@triaxe-mmb]

I am so disappointed...i had decided on going with a M-series Wolf oven with this matching steam oven after a lot of research but i went into the store to really play around with one and realized just how HEAVY the fullsize oven doors are...almost a deal breaker tbh... I have a member of my household is in their 70s and they would struggle closing that oven door...back to the drawing board me i think... Will probably need to go Gaggenau or Miele at this point though i haven't tried either yet and I am afraid to see what the Gaggenau costs... I am gonna assume that they are not as heavy and also they seem like the only other comparable options to Wolf but I still need to spend some serious time with both like I did with Wolf... Moral of the story, ALWAYS test drive your appliances extensively before paying for them...

[@triaxe-mmb]

Actually, is monogram a comparable product quality? Also do they have a steam oven or just the speed oven?

[@appliancesexplained]

The Speed Oven is great and while they do offer a Steam Oven, it’s not one I recommend.

[@appliancesexplained]

Have you thought about a Euro sized 60CM oven? The oven door weight is one thing to be concerned about with a 70 year old but adjusting the racks is another. All of these modern ovens have “glide racks” which are convenient for getting things in and out of the oven but they’re also heavy and can be difficult to adjust. The 60CM oven might be a challenge for certain cooking vessels from a size standpoint but they typically outperform larger US ovens in a number of ways.

[@triaxe-mmb]

@@appliancesexplained 60cm is 24" correct? I can go look...I was planning on 2 ovens so I could do one at 24" and the other at 30"... Also never thought about the racks...will test that out too. Is the weight of the racks an issue in all makes or just for Wolf?

[@jamesshepherd8565]

Miele makes a better steam oven and it can be plumbed in.

[@triaxe-mmb]

I was confused when you said the Miele can bake and broil - does rhat mean this cannot? Also, can these be used as a regular oven or only as a steam oven? Lastly, is this available in all aesthetic options from Wolf?

[@appliancesexplained]

There is no traditional bake option on this oven, however you can convection bake. This means that there’s probably fan heaters only and no floor heater. And yes, I believe it IS available in all Wolf aesthetic options in both plumbed and non-plumbed versions.

[@appliancesexplained]

This is only important for people who (for whatever reason) dislike convection bake.

[@seanmcconorry1664]

Did Wolf ever resolve their blue chipping enamel issue that's been going around for years? People on Houzz always complaining about their food getting covered in chipped enamel glass, gah! I know they were sued for this like 10 years ago or something, do you know what happened with that?

[@seanmcconorry1664]

It seems their combination steam oven doesn't have blue enamel but their convection ovens still do. Why?

[@appliancesexplained]

I’m not really sure. I know the steam oven doesn’t offer a traditional self clean cycle and the convection oven does. They’re also made in different factories.

[@appliancesexplained]

That’s a good question.🤔 I know they removed the blue porcelain coating from the runners for their oven racks a while ago. I haven’t really heard of nearly as many complaints since they made that change.

[@jpeterstme]

Can I trade in my 1 year old wolf stream oven for this new one?

[@appliancesexplained]

I’m fairly certain the answer from your local dealer and/or distributor is going to be no. You would have to try and sell it on FB Marketplace.

[@samsanchez8247]

In your opinion, which do you think would be a more useful space? This new 30" x 18" Wolf CSO, or the 24" x24" XXL Miele CSO? I'm in the market for my first wall-mounted CSO after owning my Anova countertop steam oven, so I'm already used to a smaller oven. If the Miele is 24" x 24" does that mean it has more racks than the Wolf? Or does the Wolf have the same number but placed closer together? Again, I'm trying to figure out which space is more useful :)

[@appliancesexplained]

My money is on the Miele. I feel like the Wolf’s programming is still relatively limited.

[@LOL-iq7qx]

So angry about my purchase of the Made in USA 30" Wolf convection steam oven. I documented the problems in videos. The engineers need to be fired. What a mistake. Fraudulent representations of performance. Thinking I got a lemon, Wolf replaced it for me. Same problems. And I went to a showroom to test their models. Same problems: Be forewarned: 1. Temperature is innaccurate: After preheating for over 1/2 hour, the oven was between 40 and 25 degrees cooler no matter which temperature I selected. I never was able to get it up to 440, even in the TEST kitchen that sells these overpriced promises. Fraudulent not only because the temperature the oven registers is not accurate, but also because the booklet that comes with the oven clearly states the temp can get up to 445, which is NOT even a setting option. 2. "proofing" : nobody could answer the question as to whether the oven supplies moisture during proofing. The proofing temp was consistently MORE than the set temp. 3. "Steam" temp is purportedly available between 90 degrees and 210. Obviously, steam is not steam at 90 degrees. It's rain. 4. I am an experienced home baker. Croissants, kouign ammans, baguettes. You cannot bake bread in this oven. You can get a gluey, shiny soft mass of what had promise to be a lovely product. Bafflingly, The Gourmet Plus setting has you place proofed dough in a COLD oven in order to start steaming. (!) You know how stupid that is if you do any bread baking. Once the Gourmet Plus Bread and Pastry setting starts, condensation pours down the door for about 15 minutes until the oven (I suppose) goes to convection and never achieves a temperature (which I set to 440) adequate to make crust brown. The condensation pools on the bottom of the oven, so the oven can NEVER become a dry environment if you have used steam. Thus the claim that this oven is for bakers is ... inexcusable. Shameful. 5. The broiler does not broil. Never becomes red. You can make croutons if you like. Or light toast. Or just dry out some bread. 6. What does it do well? Large quantities of things that don't require much heat. It defrosts and bakes lasagna and the top gets crispy, but not as crispy as it would if you had a working broiler. I reheats leftovers perfectly using the automatic settings. It steams eggs to make masses of hard boiled eggs without needing to place them in a pot and dump out boiling water. It steams vegetables and fish. I did make a roast using the probe. That works. It does not adequately brown the roast, and you will never get a browned chicken, although it claims to do that. You can make anything you want that uses a very low temp. Like yogurt, or slow cooking pork shoulder. Custards. 7. What is confusing? Everything. Setting a timer for instance. Will the oven STOP itself after the timer has gone off? Sometimes, sometimes not. There is no instruction manual to cover how ANY of the the settings actually behave. 8. Disappearing clock. The clock only becomes bright enough to read from across the room when you touch it to do a command. As soon as you make a setting start, the clock disappears, and the timer font is TINY so you actually have to get near the oven to check on the timing. 9. I "think" you can set it to end cooking at a particular time, but frankly I don't trust it to ruin any more foods I have lovingly put together. Repair people came and replaced the controller, the broiler and the thermostat. The repair people agreed that the "flame" that indicates preheating is completed is useless. They used a test thermometer and also saw discrepancies between the registered temperature and their thermometer, even after replacing the thermostat. They could not get the oven above 430. Nor could they get the broiler to achieve anything like a broiling temperature. Wolf confirmed that the boiler element will never turn red. So it's not really a broiler ! (Considering it will never get "high", what does "low" "medium" or "high" even mean? A temperature would help here, but no. Your guess is as good as the oven's.) The steam function is slightly better after replacement parts. Less drenching. The Wolf repair people told me that they have received NO TRAINING on this model, and so they couldn't answer my questions regarding which function does what. Wolf similarly could not give me a technical handbook or more clarity about anything, even though they tried to unearth some info. They were very nice, solicitous, but not informative. I do think the Gourmet functions that use the probe work well, and it reheats with accuracy so there's something to say for the software intelligence? Roasted Chicken was cooked perfectly, although the skin did not become brown. Roasted pork, also good. Reheating frozen lasagna, perfect. Yogurt, perfect. And it makes nice cookies at 350 degrees, I have since learned more about the timer. If you select the timer with one of the Gourmet or Gourmet Plus settings, it WILL turn the oven off. Otherwise, I think not, although I'm not really sure. It just beeps until you stop it. Hope this helps. I suppose if you have a kitchen with room for two ovens, and one of them has a non-convection option, a broiler, and an accurate thermostat, then this would be fine. But I'm using my big Breville toaster oven more than I used to for broiling and crisping. Hope this helps!

[@appliancesexplained]

😳

[@appliancesexplained]

I’m fairly certain these are made in by another company out of Switzerland. Or at least the they look extremely similar to the V Zug Steam ovens shown on the V Zug Website. www.vzug.com/ch/en/products/kitchen/steamers/combi-steam-ovens/combisteamer-v6000-45l-grand--p2303400004 The user interface is different but interestingly enough their manual states a max temperature of 230 Degrees Celsius or 446 Degrees Fahrenheit. www.vzug.com/ch/en/products/kitchen/steamers/combi-steam-ovens/combisteamer-v6000-45l-grand--p2303400004 What City do you live in?

[@garlandhill6718]

you need to get your facts of where wolf manufactures before commenting. quit guessing swiss when you have NO CLUE!

[@appliancesexplained]

www.vzug.com/ch/en/steamers

[@tallietwigg8588]

😇 "promo sm"

[@KeithWong1972]

If you don't know the product, don't talk about it. Watching your video has turned me off the Wolf because I don't know if it can do what I want it to do. I don't care about those recipe functions. I decide how I want my food cooked, not the appliance. It needs to have moisture control, temperature control, and timer. THAT'S IT! And you did a really poor job of showing whether these are easy to set or not. To me, it looks like a lot of menus to get to the functions I want. No thanks.

[@appliancesexplained]

That was the whole point of the video. If, at around the 15 minute mark, you didn’t like the information shown on screen as I navigated through the various oven programs and functions, you probably shouldn’t buy it. As I mentioned, a better more sophisticated UI exists in the Miele Combi Steam Ovens. The Miele Combi Steam has also been around for 10 years so there’s a lot more information available on their product. What didn’t I mention in the video that you were curious about that you think I should have covered?