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

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

Wolf Gourmet high quality Elite Digital Countertop Convection Toaster Oven with new arrival Temperature Probe, Stainless Steel and Red Knobs (WGCO150S) online
Wolf Gourmet high quality Elite Digital Countertop Convection Toaster Oven with new arrival Temperature Probe, Stainless Steel and Red Knobs (WGCO150S) online_top
Wolf Gourmet high quality Elite Digital Countertop Convection Toaster Oven with new arrival Temperature Probe, Stainless Steel and Red Knobs (WGCO150S) online__left
Wolf Gourmet high quality Elite Digital Countertop Convection Toaster Oven with new arrival Temperature Probe, Stainless Steel and Red Knobs (WGCO150S) online__front
Wolf Gourmet high quality Elite Digital Countertop Convection Toaster Oven with new arrival Temperature Probe, Stainless Steel and Red Knobs (WGCO150S) online__right

Brand
WOLF GOURMET
Color
Elite Red Knobs
Item Dimensions LxWxH
16.6 x 22.4 x 12.6 inches
Material
Stainless Steel
Item Weight
21.14 Kilograms

  • A WOLF OVEN IN COUNTERTOP FORM: Enjoy all the features of a full-size Wolf oven, like interior lighting, precise temperature control and convection heating, in a compact, energy-efficient form.
  • ADVANCED CONVECTION TECHNOLOGY: Countertop convection oven continuously circulates heated air throughout for even roasting and baking with no hot spots.
  • 7 COOKING MODES: Bake, Roast, Broil, Warm, Proof, Bagel and Toast functions offer you greater control and consistent, predictable results.
  • PRECISION TEMPERATURE PROBE: Offers the control to cook meat to an exact preferred internal temperature for tender, precise results.
  • 5-YEAR LIMITED WARRANTY: Wolf Gourmet warrants appliances to be free from defects in materials or workmanship for a period of five (5) years from the date of original purchase.

Wolf Gourmet Elite Countertop Oven with Convection

Better meals are close at hand.

Wolf, the brand synonymous with delicious results, presents Wolf Gourmet – countertop appliances and kitchen tools that embody the precision control of their larger counterparts. From prepping ingredients to the finished dish, with Wolf Gourmet, the dish you envision will be the dish you serve.

Introducing Wolf Gourmet’s most advanced countertop oven yet.

Wolf Gourmet’s most advanced countertop oven offers all the benefits of a Wolf oven in a compact, energy-efficient form, plus new features that make countertop cooking even more convenient. The Wolf Gourmet Elite Countertop Convection Oven bakes, broils, roasts, proofs, toasts, heats bagels and warms food quickly and evenly, thanks to five heating elements, intuitive controls and advanced electronics. The interior is spacious enough to fit most 9” x 13” stoneware dishes or a 5½ pound chicken.

  • Precision temperature probe lets you cook meat to your preferred internal temperature and quickly plugs in place with one hand
  • Advanced convection technology continuously circulates heated air throughout the oven for even roasting and baking with no hot spots
  • 2 easy-glide racks smoothly slide forward to put dishes safely within reach and can be repositioned easily into three levels
  • 7 uniquely calibrated cooking modes offer you greater control and predictable results for the best cooking performance
  • Spring-loaded door with seal prevents heat loss and provides gentle opening and closing
  • 5 heating elements deliver consistently accurate temperatures for even cooking performance and predictable results
  • Halogen light adds visibility to the oven’s interior, making it easy to check food as it cooks
  • Nonstick interior with removable side rack holders and crumb/drip tray for easy cleaning

A Wolf Oven in Countertop Form

Get the precision, quality, and look of a Wolf oven in one countertop-friendly appliance. The Elite Countertop Convection Oven boasts heritage Wolf features like interior lighting, advanced convection, temperature control, and an integrated temperature probe.

7 Cooking Modes

Seven cooking modes – Bake, Roast, Broil, Warm, Proof, Bagel and Toast – offer the cooking flexibility to make everything from cheesy garlic-parmesan crostini to broiled lamb chops.

Better meals are close at hand.


Advanced Convection Cooking

Unique perimeter convection thoroughly circulates heated air for even baking and faster cooking, reducing cooking time by up to twenty-five percent. Convection can be used in roast or bake mode with a simple press of the button.


Integrated Temperature Probe

Cook an herb-crusted roast, balsamic-glazed chicken, or a sourdough boule to your preferred internal temperature. The probe gives you precise control over the temperature of your food without opening the oven door. Keep an eye on the oven temperature as well as the probe temperature on the LCD display.


High-Performance Temperature Control

Temperature is finely tuned and uniquely calibrated for the best cooking performance in each cooking mode. Intuitive controls allow for simple selection of cooking mode, time and function. Five heating elements and advanced electronics deliver more even cooking performance for baking, broiling and roasting every time.

Wolf Gourmet WGCO150S Elite Countertop Convection Oven Wolf Gourmet WGCO170SR Elite Countertop Convection Oven w/Black Knobs Wolf Gourmet WGCO170SR Elite Countertop Convection Oven w/Silver Knobs
Three Knob Color Options Red Black Silver

Product information Elite Red Knobs

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Q: 700 for a toaster oven thats insane lol.

A: It''s more than a toaster oven. It is a countertop convection oven. Think of it as a small…

Jim O. Connell | 2 days ago

Q: what is the inner capacity of this oven?

A: Maximum size for a tray is 11 inch by 14 inch. It’s big enough to cook a small whole chick…

William C. Fisher | 1 year ago

Q: Does the oven use 110 and does it need it''s own circuit breaker?

A: The oven uses a 110 circuit and it does not need its own breaker - unless you like to run …

Babsarch | 1 day ago

Q: Can this be mounted inside a cupboard, like a microwave?

A: I would say no. It gets hot on the outside. Also it’s probably not the same size to fit in…

LY | 2 weeks ago

Customer reviews

4.8 out of 54.8 out of 5
118 global ratings

Top reviews from the United States

RolidnotTop Contributor: Golf
5.0 out of 5 starsVerified Purchase
The Godzilla of countertop ovens. It''s NOT a good toaster oven
Reviewed in the United States on February 12, 2021
Color: Elite Red Knobs
My 5 year old red Breville toaster oven was dying - the fan motor sounded like a helicopter. They don''t make the Breville in red anymore and that oven proved to be too small for many of my purposes. I looked locally for this Wolf oven - I called the local Wolf... See more
My 5 year old red Breville toaster oven was dying - the fan motor sounded like a helicopter. They don''t make the Breville in red anymore and that oven proved to be too small for many of my purposes.

I looked locally for this Wolf oven - I called the local Wolf dealer and they told me they "don''t stock this product and can''t order it". OK, I tried to buy local. So Amazon got the nod.

The unit comes well packed. It does NOT weigh 46.5 pounds as claimed - the unboxed oven is about 36 pounds (see photo). Maybe the extra weight is the double box plus packing materials.

Pro/Con:

Pro:
-Heavy duty, industrial feel, those red knobs!
-Good size internally - will hold some 9x13 pans that don''t have large side handles like some All Clad pans.
-Intuitive and easy to use, knobs have a solid feel and the directions for use are simple (unlike my Panasonic microwave!)
-Heats relatively quickly for a large over - 450 degrees takes about 15 minutes.
-Toasting is available as a function but it does so slowly - like 8 minutes for 2 slices but this unit is so much more than a toaster oven.
-Has a "proof" mode for bread dough - I make a lot of pizza dough and that''s a great feature for me
-Internal light really works - very bright
-Stainless drip tray (not aluminum)
-2 racks allows more versatility
-When you register the product with Wolf, they offer to send an extra set of knobs in 2 colors (not the same as the oven comes with when you order it). It''s truly a free offer - no charge for the knobs or shipping
-Internal temperature probe for accurate cooking temps
-Nice display - crisp, large and bright

Con:
-It''s not really good at toasting - it''s really slow, doesn''t toast well and is not built to be a toaster oven. I added an All Clad 2 slice toaster that fills that role perfectly but it''s an extra $100. I almost knocked a star off for the crummy toasting but it does everything else so well and so much better than the competition that I left the rating at 5 stars.
-Wish it was a "shutoff oven". It has a timer but when the timer expires, it simply beeps and the oven remains "on" in bake mode. This is not an oven you can leave alone - it''s like my 20+ year old Viking oven - manual.
-Pricey - the most expensive brand on the market.

Overall, this is the best secondary oven I''ve owned. It''s got great capacity but it''s not huge on the counter. It''s very well built and it has a Wolf 5 year warranty but it won''t toast well. Wolf is a good outfit - hoping this unit lasts as long as my 20+ year old Viking range. Hope this helps.
9 people found this helpful
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Taylor P.
5.0 out of 5 starsVerified Purchase
Love this oven, easy to use and I tell everyone they need one!
Reviewed in the United States on January 26, 2020
Color: Elite Red Knobs
My biggest kitchen regret was not installing double ovens. Searching for countertop ovens, I came across this one. I have a Wolf gas cooktop so I knew it was a quality product. I absolutely love this oven!!! I use it more than my big oven and it bakes just as well. I... See more
My biggest kitchen regret was not installing double ovens. Searching for countertop ovens, I came across this one. I have a Wolf gas cooktop so I knew it was a quality product. I absolutely love this oven!!! I use it more than my big oven and it bakes just as well. I would recommend paying close attention when opening the door with your bare hand because if you touch the door behind the handle, you will burn your fingers. This is the only design hiccup I have found thus far. The temperature probe is awesome. It sits under my upper cabinets and surrounding items are warm to the touch not hot. It was a great purchase and I wish I had bought it much sooner!
19 people found this helpful
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Ovid's Promise
5.0 out of 5 starsVerified Purchase
Works great.
Reviewed in the United States on May 16, 2021
Color: Elite Red Knobs
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... See more
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.
3 people found this helpful
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R. Miller
5.0 out of 5 starsVerified Purchase
The one to buy
Reviewed in the United States on October 22, 2019
Color: Elite Red Knobs
I have a professional gas range installed, problem being is that it takes about an hour to for the oven to stabilize. So I often will hold off on baking things. The wolf is the answer I was looking for. In 10 minutes it''s ready to go. Temp is very stable. Controls are easy... See more
I have a professional gas range installed, problem being is that it takes about an hour to for the oven to stabilize. So I often will hold off on baking things. The wolf is the answer I was looking for. In 10 minutes it''s ready to go. Temp is very stable. Controls are easy to use. Really love this oven. Expensive yes but worth every penny.
6 people found this helpful
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Pamster
5.0 out of 5 starsVerified Purchase
Exceptional quality with one caveat
Reviewed in the United States on September 9, 2021
Color: Elite Red Knobs
This oven is simply a countertop oven with excellent quality all around with one small caveat: the meat probe sensor seems to run about five to ten degrees low each time that we have used it. We adjust our cook time accordingly. The convection works great as does... See more
This oven is simply a countertop oven with excellent quality all around with one small caveat: the meat probe sensor seems to run about five to ten degrees low each time that we have used it.
We adjust our cook time accordingly.
The convection works great as does the proofing function. The oven is quiet even on convection. It heats up fast and holds the heat well.
I haven''t used the toaster function as I have a toaster for that specific purpose.
The timer doesn''t shut off the oven and just quietly beeps...not the best case scenario.
You pay a lot for the quality, but it is there and the warrantee is for 10 years, the best in the business.
One person found this helpful
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Martha H. Gunter
5.0 out of 5 starsVerified Purchase
Wonderful countertop oven!
Reviewed in the United States on March 20, 2020
Color: Elite Red Knobs
I love this oven. While it is bigger than my last toaster oven, the Convencience it has is no comparison. The selection of lightness and darkness of the toast or bagels is more than adequate. I’m thinking the people who complained about how long it took to toast breads... See more
I love this oven. While it is bigger than my last toaster oven, the Convencience it has is no comparison. The selection of lightness and darkness of the toast or bagels is more than adequate. I’m thinking the people who complained about how long it took to toast breads never had a toaster oven before. Having a memory of what it did last is fantastic. I have made stuffed mushrooms and roasted a chicken in it and I am so pleased. We have a “summer kitchen” in our basement which just means no stove or oven and this will solve so many problems for us. While it does get warm when in use, compared to our old toaster oven...this is much cooler. Being able to remove the racks and put in the dishwasher if needed is good. Yes it is more expensive than ones you could get at the local discount box store, if that is what concerns you than get the cheaper ones. If you are wanting a top notch oven and can afford it, I can’t imagine finding something better.
4 people found this helpful
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J. Cowan
5.0 out of 5 starsVerified Purchase
I love this thing
Reviewed in the United States on February 15, 2020
Color: Elite Red Knobs
This countertop oven has completely replaced (for 1 person, mind you) the use of my larger oven. It warms up quickly and cooks well. It will even hold a 12" cast iron skillet. I think the big oven has been on once since I''ve bought this, and I''d highly recommend it.... See more
This countertop oven has completely replaced (for 1 person, mind you) the use of my larger oven. It warms up quickly and cooks well. It will even hold a 12" cast iron skillet. I think the big oven has been on once since I''ve bought this, and I''d highly recommend it.

I have used it to roast, bake and broil. I have not used it to toast anything, I have a toaster. It is expensive, but it works well, and looks quite nice on the counter.
4 people found this helpful
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Dave
5.0 out of 5 starsVerified Purchase
Awesome
Reviewed in the United States on August 19, 2020
Color: Elite Red Knobs
Awesome! Better than a regular size oven. Very quick to heat up and it doesn''t make the whole house 🔥 HOT 🔥.
4 people found this helpful
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