Miele Master Chef oven timer-- what's your max time?
cmg01
17 years ago
Featured Answer
Sort by:Oldest
Comments (12)
jamesk
17 years agorococogurl
17 years agoRelated Discussions
Miele MasterChef Oven and Monogram Advantium - Look?
Comments (13)dcwesley, not sure if your last post was asking me, so excuse this if it wasn't. Also, don't know if your referencing the black vs stainless or the decision of double ovens + advantium. So I'll address both...out of order. We are replacing an existing double oven and a microwave. Although I don't use both ovens frequently, at times it comes in very handy. I like the advantiums's use as a speed cook (since I often get caught up at work and then have to scramble to get dinner on the table) and as a warming oven. (We're going with the 120, which I know is not as fast but does have the other features.) I never really looked at the Miele speed cook as an option. As far as black vs stainless, I spent much time going back and forth. And in the end, my DH made the decision. We currently have black in our existing appliances. I don't like the look of solid stainless steel (like on a dishwasher). And frankly, I don't spend a lot of time wiping fingerprints etc., so I didn't want to have appliances that looked like drek most of the time. If this doesn't answer your question, let me know....See MoreMiele Double Oven Master Chef Owners, question for you.
Comments (11)The grease filter cover should come with the oven -- or they should have sent it to you under waranty. Bizarro. It has its quirks most definitely. Another one is that to lower an oven temperature setting while it's running, the oven must be turned off and turned back on to be reset at the lower temperature. Additionally, the timer goes to 59 minutes 59 seconds only. However, auto roast, intensive and the rotisserie are worth the price of admission IMO. Also being able to place food directly on the racks and having the drip pan is such a no-brainer. And the probe is my sous-chef....See MoreMiele MasterChef Baking Pros - Box Cake Tests Revealed - HELP !!!
Comments (7)Sounds to me like the oven is ok and it's just a question of adjustments. I have Wilton pans and they don't cause a problem. Without seeing photos I couldn't comment further on the issues around the bread or the cake layers. I'll give you a rundown of how I use mine and what I do/don't do. Perhaps trailrunner and loves2cook4six also will chime in here as they are both bakers and have the same oven. All this said with the caveat that mine is an older vintage, non-self-cleaning and has the grease screen in back that needs to be removed for the baking modes to work properly. FWIW I find the masterchef settings useless and guaranteed to overcook anything. I ignore them. I preheat 30 minutes. With stone, 45-60 mins. Convection Bake: For single rack I use 2nd rung. For cakes (including angel food), cupcakes any delicate pastry (meringue) and any time I'm doing multiple racks. Have done 3 racks of cookies and 6 pies (which took a bit longer) with success. If not doing multiple racks, I remove all but rack I'm using and remove the drip pan. I don't ever leave a rack in over anything I'm baking. Also sweet or higher-fat bread, anything with a soft crust. Have found this to be even, gentle heat. Intensive: Pies, crusty yeast breads, cobblers -- anything that needs bottom action or a heat boost. Pizzas, naan, calzone with the stone on rack using bottom rung. Heaviest batter breads that might not cook through easily. Surround: I don't use this much because it essentially broils and bakes at the same time. I adjust rack low to high depending on how much browning is needed. Good for things like Shepherd's pie, baked ziti, gratins, casseroles, stuff with toppings like cheese, bechamel or streusel. Bake: I think of this as dumb-bake. My setting is 15 degrees slow so I adjust it. Any time I want a slightly moister baked product or don't need the convection I use this setting since the air circulation will make things drier and crisper. All reheating. I don't find this slower than convection, just has different use. I'm an oven cook and have really come to depend on mine. For savories, autoroast rocks and so does the rotisserie. I like the probe and while it requires a rough calculation of cooking time (another unhelpful aspect) the countdown and alert are great. Again, disclaimer: There are few absolutes and my ideas on how to use "European convection" are based on English oven website I stumbled across which actually made some sense of it. Miele needs to do a much better job....See MoreMiele MasterChef Baking Pros - Help Please
Comments (16)It's quite common for oven thermometers to show a variance in the temp from the digi readout. So here's the standard a few of us have found to be reasonable. Bake a box of Duncan Hines or Pillsbury cake mix using one of the pan sizes they specify, the exact oven setting and set the timer for the earliest 'done' time. See what happens. Those companies engineer those mixes for consistency with almost any oven. So it's a good test. The box mix cooks exactly on time in my oven. The browning is extremely even as is the rising. Since it's processed food there will be less variation in results -- it's been engineered to perform. I used convection bake, lowest rack and put pan in the center with no drip pan below -- just one rack in the oven. If you get uneven browning with the box test, then you likely have an oven issue. If not, then it's probably a matter of finding the right oven mode. My bake cycle is 15 degrees slow. So I just add the 15 degrees to the setting. When I got this oven I knew I would have to accept a long learning curve. I've got 2 books full of my own recipes that I've made forever and I've had to match them up to the right cooking mode with this oven. It's how I've seen the differences and learned to use the various modes. F.ex. I use intensive most, I use bake and convection bake. I rarely use surround. The diagrams of heat sources in the user manual is the most helpful thing I've found to determine which mode to use. I find their explanations to be bizarre. Overall, I really love my oven. It's been a very high performer and very dependable. But I'm not convinced that everything needs convection -- for me it's whatever works best. Here is a link that might be useful: Challah thread...See Moremart242
17 years agojamesk
17 years agorococogurl
17 years agocmg01
17 years agoUser
17 years agojamesk
17 years agoCloud Swift
17 years agoBuehl
16 years agoBuehl
16 years ago
Related Stories
TASTEMAKERSPro Chefs Dish on Kitchens: Michael Symon Shares His Tastes
What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here
Full StoryKITCHEN DESIGNKitchen of the Week: Great for the Chefs, Friendly to the Family
With a large island, a butler’s pantry, wine storage and more, this New York kitchen appeals to everyone in the house
Full StoryTASTEMAKERSPro Chefs Dish on Kitchens: How Marc Vetri Cooks at Home
Learn an Iron Chef's kitchen preferences on everything from flooring to ceiling lights — and the one element he didn't even think about
Full StoryDECORATING GUIDES15 Bite-Size Home Projects You Can Tackle in No Time
See how getting little decorating, cleaning and organizing tasks done can add up to a big sense of accomplishment
Full StoryKITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and more
Full StoryKITCHEN DESIGNNot a Big Cook? These Fun Kitchen Ideas Are for You
Would you rather sip wine and read than cook every night? Consider these kitchen amenities
Full StoryKITCHEN DESIGN8 Kitchen Design Tips for Foodies
If you own at least one pricey knife and have a slew of kitchen tools, you’ll want to read this
Full StoryKITCHEN APPLIANCESFind the Right Cooktop for Your Kitchen
For a kitchen setup with sizzle, deciding between gas and electric is only the first hurdle. This guide can help
Full StoryLIFETell Us: What Made You Fall for Your Kitchen?
Show the heart of your home some love for Valentine’s Day
Full StoryKITCHEN DESIGNHow to Find the Right Range for Your Kitchen
Range style is mostly a matter of personal taste. This full course of possibilities can help you find the right appliance to match yours
Full Story
lucypwd