Speed Oven Comparison
Austin B
12 years ago
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Austin B
12 years agoRelated Discussions
Combo Oven/SpeedOven vs. purchasing Oven and SpeedOven separately
Comments (7)We had a combo unit, and one did experience an early demise. We were a little annoyed with the extra expense of buying another combo unit however what we discovered is that would have been a deal compared to what actually happened. Nothing on the market at that time would fit the cabinet we had, so we needed to replace that tall cabinet. Matching existing cabinetry is difficult, and we were getting no help there. In the end, the dead appliance morphed into a complete kitchen remodel. This time, we're doing our ovens as separate units, and we're making sure that the oven stack is made with separate components, so that they could be unassembled and remade in another size. What we had before was one tall cabinet, floor to ceiling, that was impossible to alter without destroying it because of the way it was constructed....See More2nd oven - speed or steam - 2 specific questions.
Comments (12)Tomosakai, when you say "steam oven" are you referring to a combi oven that is also a fully functioning convection oven? Most people when saying it is the most used appliance because it can function as a regular oven with added steam being an option too. There are also dedicated steam ovens. Your first question is really about two things. 1. How can you provide extra moisture to a conventional oven? There are many ways. A pan of water or other methods can add a substantial amount of humidity depending on the size of the pan and if the water is heated sufficiently. To put things into perspective, amount of water generated while a cake is baking is the equivalent to a 30% setting on a Gaggenau combi oven according to their manual. How much more humity would a big pan provide? Will it take you to 60, 80 or even 100% of saturation? Bread bakers want a lot of steam with visible vapor(condensing water) or wet steam so they might spray water on the bottom of the oven or preheat a cast iron pan with lava rocks and pour hot water on it. This article discusses different methods from a baking viewpoint And why you need it. https://www.theperfectloaf.com/baking-with-steam-in-your-home-oven/ Some people might steam food on the rangetop burners or buy a dedicated steaming small appliance as above. A lid also keeps water from what is cooking in and steams whatever you are cooking in an oven. Jim Leahy's bread recipe uses a Dutch oven. 2. The second part of the question is how much extra humidity do you need to get the effect you want? If you read the manual to the Gaggenau, page 11-12, it gives you the idea of how much steam is provided in different settings. They don't really tell you the level of humidity on some of the other settings like defrost or reheat. If you look further they will tell you what levels of humidity are used in what situations. Anything you want to brown requires drying so that is the importance of the convection part. They do mention covering roast beef with a sauce while reheating to keep it from drying out so you wonder how much humidity does the cycle provide? https://media3.gaggenau.com/Documents/9000880517_J.pdf Whatever oven you consider read the manual to see what it actually does. These products vary considerably. Some are more forthcoming than others. You mention that the 36" oven will be your main oven but this oven will take much longer to preheat. For my own kitchen, I have a 36" electric oven in my range and a 30" convection wall oven. The wall oven is used much more because it preheats in 7 minutes and it is at eye level. I don't cook with a microwave but I am perfectly happy with reheating in it so it is in a cabinet by the refrigerator and away from my cooking area for anyone that needs to reheat. There are a few things I reheat in a pan or oven. I need the space in a regular oven and don't really steam anything. If I baked bread a lot, and had the space I might consider the combi oven for the convenience of the steam injectors. I do consider humidity In cooking. I use convection for drying to brown whatever I am cooking often for at least part of the cooking cycle. I add a water bath for cheesecakes. Electric ovens hold moisture from what is cooking so for cakes and muffins, this promotes starch gelatinization. Your gas oven is ventilated a lot more so moisture from food cooking is vented out pretty quickly. The important thing is to understand exactly what your appliances will do and how that fits with your cooking style....See MoreMiele speed oven - model comparison chart
Comments (4)In my NYC apartment, I have a 36” Blue Star range and a Miele speed oven. It’s an older model but it is the equivalent of the current model 6200. I love the oven and use it for 90% of my oven needs since the BS takes so long to preheat. It is a real oven and holds a 9 x 13 pan.. Advantium is fine as long as it is the 240v but can’t be installed undercounter according to what I have read here. in my country house, where we are living now full-time these days, we are redoing the kitchen and will get the Miele 6200 speed oven as our microwave. We will also get a Miele combi steam oven and a regular oven as well. The CSO won’t get you all the way there as a MW, so I think the Miele speed oven is the way to go....See MoreWolf E-Series Speed Oven vs. GE Advantium Speed + Wall Oven?
Comments (3)I have the 24" E series Wolf Speed Oven. You'll find some negative reviews here, but 6 months in I've grown to like it a lot. Once I learned how to use it, I've found it works really well both as a micro and as a convection oven (I've used the combo mode a few times and it's fine but not a mainstay for me). The only real negative was that the glass platter cracked about 3 weeks in. Wolf shipped a new one for free and even reimbursed me for the purchase of a temporary microwave while waiting for it to arrive. I posted a longer review here: https://www.houzz.com/discussions/6319311/kitchen-before-and-after-with-thanks...See Morechac_mool
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