I have a 10-year-old Dacor range. Its low temp is 135, and its high temp is 500.

Somewhat related topic - I can adjust the oven temp in 5-degree increments. I had read on this forum that some ovens can only be adjusted in 25-degree increments.

The proof mode in my Wolf goes to 110. My Wolf CSO will go from 85 to 445 in normal convection mode. Both are adjustable to 5 deg.

I have a Lacanche Volnay and a Gaggenau combi-steam oven. The Volnay has a warmining cupboard and an oven. I believe the warming cupboard goes from to 80 to 250 and the oven from 150 to 500 (700 for broiler). The Gagg goes from 85 to 475F.

I really wanted low temp ovens to proof bread, make yogurt, decrystalize honey, warm plates, etc. I use the low temps all the time.

I have Gaggenau (regular and combi-steam). It depends on the mode setting. The lowest is 85ð F, but some settings don't go down that far.

On all the bake and roast modes, my Fagor oven goes from 170-550. In Dehydrate, it goes from 120-185.

My Miele (model h387) goes from 90-480F. It reaches 570F on broil.
Good luck!

room temperature if I leave the door open.

Im going to give Wolf a call tomorrow when they're open - I've played around with every setting (conv and non) and the lowest I see is 170 --- just short of the dehydrating mode in which I can't control the temp, but a brief google seems to infer it's around 85F ramping to 160

No need to call

Here is a link that might be useful: wolf oven temps

My Wolf Ls go to 85 degrees I think. I wanted the low temp for proofing, making yogurt, drying herbs, etc, but find I rarely use them for those purposes because the fan noise drives me bonkers. I use my KA warming drawer instead (or my dehydrator parked in the garage to, again, abate the noise) to accomplish those tasks.

I used an oven recently for something (can't remember what) that called for 100 degrees. Since my warming drawer was already proofing dough, I used the oven. I turned the oven on, selected "bake mode", and then typed in 100 for the temperature. The oven switched itself to "proof mode" and went to work at 100 degrees. No problems.

Disregard - Slighly misleady
It's 85-110 on proof mode.
110-160 in Convection were the lower temp options

The oven in my 30" all-gas NXR (DRGB3001) will hold steady at 130F. Haven't tried measuring it at any temps lower than that except that it will hold about 110F with the halogen oven lights on.

I have a Wolf also but if I need low temp - I use my Adventium speed oven on warm - not sure if official but the low warm is 140-160 and when I needed to use my cooktop for other items, I popped my pot roast into my warming oven and it worked great.

My cheap GE has 200 marked- then a "warm" setting below that, though I've never tested to see what that is at.

Miele 6780 has 75 F

Most ovens will "Proof" by just turning the lights on in the oven. This will give about a 100-110 F temp.

YMMV so you may want to check this with a thermometer for your oven.

Sooo, not having tried this, but given the temperature limits by mode in Wolf's link given above, why not use the probe mode with the probe set into a minimal amount of water (just to provide some hysteresis in the control loop)? Will the oven try to keep the probe at the set temperature for an indefinite time, or will the oven turn off when the set temperature is reached?

kas

Samsung convection, 90° setting for proofing, 150° setting dehydration, 550° maximum.

Very happy with my Miele CSO. I think it goes from 85°F to 435°F, and I can control temperatures in 1°F steps, if I type them into the on-screen keypad instead of using the on-screen scroll wheel. This means, my CSO makes for a really convenient sous vide cooker.

It does have a couple of quirks, though. The entire temperature range isn't available in all modes. But there usually is another mode that will allow access to the rest of the temperature range. In practice, this doesn't matter often. But on some occasions it makes for an awkward user interface. It also means that some settings can be chained into a temperature programs, while others can't. And for whatever reason, sous-vide cooking is artificially restricted to no more than 10 hours.

None of the above are really a big deal. But they do make the UI more confusing than it should be necessary. Sounds as if other brands have similar arbitrary restrictions, too.

I noticed that for the really low-temperature proofing modes, my CSO turns off the oven lights. I guess the minimal amount of heat from those lights is already too much to hold those low temperatures. I regularly use it to proof dough and I am quite pleased with the results.

My KitchenAid wall oven has a Bread Proof setting that displays at 100°F. Thanks to your question, I checked and find that it is actually a steady 86°F that is even better. My oven control settings go from 170 to 500 F. However, again thanks to the question, I now see that there is a Dehydrate setting (although it does use the convection fan) that suggests 140°F, but can be varied between 100 and 200°F..