Wolf E Series Oven Is a True Workhorse for Home Chefs 

165° carving temperature for a roast? Good heavens! Even the overly-conservative USDA guidelines only suggest 145°F, and most chefs I know would prefer 130° for medium-rare, and 140° for medium (or 150° for medium-well). Heaven forbid someone should want a well-done roast, even that would only be 160°. 165° is the usual internal temperature for poultry, not for beef, lamb, or pork.

Our Wolf E series oven control board died after only 28 months of use. We have been waiting for more than a month for the Wolf certified service to get the replacement parts and repair our oven. Seems like very poor quality and service from what is advertised as a “high end” brand. Based on our experience, we would not recommend.

Great video thank you! What do I do if my wolf oven keeps saying “locked”?

Do these come in colours? Designing an Arts and Crafts Kitchen in Quarter Sawn Oak and thinking of using red appliances.

Does Wolf recommend that this oven be vented & exhausted? I have had ovens blow their fuses from overheating..NOTE: most manufacturers recommend exhausting their ovens!

What is the difference between bake and roast????

Thank You this looks excellent

How can we turn the volume down on this unit?

but that end panel on that cabinet has me so distracted :(

Nice video - very helpful.

Price u don't say

I make these lol

I still don't get why they are 10x more expensive than other ovens.