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marvinthecat_gw

Gaggenau or Miele Steam Oven -- no pressure steam - differences?

12 years ago

Hi,
I am trying to choose between Miele DGC5095 and Gaggenau BS270 (I am in Europe). Both have permanent water connection, Miele is a bit bigger (48l vs 44l) but as I got to understand, the bigger size could be disadvantage for preheating. Miele has continious steam while Gaggenau has only 4 levels (1,30%, 605, 80% and 100%), but I do not think it is very important. They have quite close heat ranges.

What Gaggenau has, and Miele does not mention is "steam without pressure" option. I could not find when it is important -- and also did not see Miele mentioning what pressure is created in the oven with steam. My understanding is that steam with pressure keeps food moist and cooks faster. But for bread baking pressurized steam should not be good, correct? Can anyone explain that to me?

Another difference between models is that Gaggenau seem not to have pull-out rails, but have side-opening door, while Miele is more traditional in the design. I do not know what is important -- do I really miss a lot pull-our rails if the door can be completely open?

Thanks in advance! MTC

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