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

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