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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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31-03-2007, 08:18 PM
posted to rec.food.baking
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Dacor vs Wolf vs Viking vs other wall ovens
Have any had a bad experience with any of the more expensive wall ovens?
We've looked at Dacor, Viking, and Wolf and can't decide. Should we just go with a GE? I couldn't get the sealed element Dacor wall oven past 525F after 45 minutes of heating at a dealer yesterday. The exposed element Dacor would. Do any have positive or negative experiences with any of these ovens? I like pizza baked on a stone, and need an oven that will go to an honest[measured] 550F. Any thoughts would be most welcome. Kent 
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01-04-2007, 01:57 AM
posted to rec.food.baking
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Dacor vs Wolf vs Viking vs other wall ovens
On Mar 31, 12:18 pm, "Kent" wrote:
Have any had a bad experience with any of the more expensive wall ovens? We've looked at Dacor, Viking, and Wolf and can't decide. Should we just go with a GE? I couldn't get the sealed element Dacor wall oven past 525F after 45 minutes of heating at a dealer yesterday. The exposed element Dacor would. Do any have positive or negative experiences with any of these ovens? I like pizza baked on a stone, and need an oven that will go to an honest[measured] 550F. Any thoughts would be most welcome. Kent Ovens with digital readout have an adjustment of about +-35º to actual on the t stat...(to adjust the indicated temp to actual....I dont think any of the "modern" ovens go over 550º My thermador when I adjust the t stat will "really "get to 585º(even though it says 550º) Bud
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