Miele Combi steam oven owners' thread
Hey, I just got mine installed and I'm pretty excited about it. My initial impression is great. I'm hoping to exchange some of my experience, tips and recipes here with other combi oven owners (miele or other brands). So feel free to chime in anytime.
Build quality:Pretty solid. One may worry about the motorized panel but everything feels pretty solid to me.
Steam: works great. doesn't take too long for preheat (about 3 mins) to 100C.
Convection: haven't tried it too much yet but looks great and there are plenty of options. Bake, Several convection mode, and several broiler mode. There is also a special "cake" mode
Combi: setting can customized different moisture level (ie 60%) this is something gaganeau can do also. Can also program in many steps, like convection at 300F for 10mins with 60% moisture, steam for 10 mins, and broil for 10 mins.. etc.. you get the idea.
Menu setting: the menu is pretty extensive like i said, there are many different "mode" for steaming and baking.
Reheat: default reheat is set at 60% moisture with convection oven set at 265F. . pretty cool
Gourmet setting: there are several (about 5) "Gourmet" program with a recipe provided. There is Gourmet ribs, Gourmet chicken, Gourmet salmon.etc You just follow the recipe and punch the button and it does the rest. these are mainly roasting recipes with adding moisture.
Auto setting: this gets crazy cuz there are LOTS of auto setting for everything. You can scroll through a menu of vegetables, and it will list all vegetables, (asparagus, broccoli, carrots, onion.. etc), and all different kinds of meat and seafood and different kinds of fishes. it's kinda similar to the Masterchef programs in their regular oven, just a ton more choices, esp for veggies and seafood.
Cleanup: I was told by someone who had the "Steam" oven that it has a lot less water in the oven when done (after steaming). There is a drain on the bottom so most of the water will drain out. However, for some reason, the oven floor is flat right around the drain so there will still be some water there you want to wipe off. I don't know why they can't just slope the floor all the way to the drain. Each time after you use the oven, the oven run a rinse cycle (about 10 mins) to rinse the internal ducts so you don't have to worry about "flavored" juices staying in the oven.
Other functions: In the manual, it also different settings for proofing, defrosting, canning, making jam, decrystalisng honey, making yogurt, melting chocolate, even heating up a damp towel etc... i haven't tried those yet.
This post was edited by noopd on Wed, Jun 12, 13 at 0:07