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Speed Oven Owners - would you buy it again??

14 years ago

For those of you who own a speed oven, Advantium etc., would you purchase another one? Do you utilize its many features? Or, is it mostly an expensive microwave? I would appreciate your thoughts! Thanks! Kay

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Comments (6)

bigkahuna
14 years ago
Kay, My GF just moved in her new home about a month ago and has the advantium 240 and loves it. 3 minute hamburgers, 12-15 minute steaks, quick pork roasts etc. She is still learning it but loves it. Meats tender and juicey etc. Just search advantiums in here to see others
monaw
14 years ago
My Miele tech owns most all of the Miele appliances including double ovens and he said they use the speed oven 98% of the time...it's their favorite. He said the only time they use their regular ovens is for Holidays and big dinners....

I'd love to have one!
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The speed oven is no harder to clean than say a Dacor or Wolf convection/micro oven. Is it lower powered? Maybe, but compared to what? Does it still do chicken nuggets in 2 min.? Yes. Re-heat the leftover casserole? Yep. Will a unit with 1200 watts do it quicker? Yep. So if 25 seconds will make or break your day then you'd better pass on the Miele. Don't get in a pissin match with people over specs. That's a common play for sales weasels to engage in when they can't talk about quality, service, reputation, innovation, track record. ect... 4500 is a good deal for both those units new.
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Everyone has trouble cleaning the glass tray! The manual says to boil water in the oven to lossen stuff that's burned on. It might help but isn't great. DON'T USE STEEL WOOL/SOS pads!! It will scratch the glass. I used a razor blade on my first tray and it was quick and worked. The tray broke but don't know if it had anything to do with cleaning it. One Internet site says you can use SELF CLEANING OVEN CLEANER on the glass tray but not to use regular oven cleaner. I may try that. Also don't use oven cleaner or steel wool on the metal parts inside. The inside of my oven has splats of black stuff even though I wipe it off a lot. Others on this site recommended a silicone mar in the bottom of the glass tray to help with spills so I bought one for my new glass tray. I take it out and wipe it off when ever it gets stuff on it from cooking so it doesn't get burned on but it is a royal pain in the butt. It can go in the dishwasher. I went to the Meile showroom demonstration and they used the glass tray to cook potatoes and veggies while cooking a chicken on the metal rack above it without a pan for the chicken. So the chicken was placed directly on the metal rack and the juices dripped down on the veggies. It was good and I'll try it but would have never thought of using the tray as a pan but that's one one the ways it's meant to be used. Also leave the glass tray in all the time even when broiling. The awful manual says to put the metal rack (they call it the Combi rack) ON the glass tray to micro broil or broil so it must be okay to leave it in all the time. Things I've learned: for pizza use INTENSIVE heat. It has bottom heat with a fan and acts like wood oven. I also use a pizza stone and it does pizza well. Commercial popcorn in a bag pops very well by using minute plus for two minutes. Left less than a dozen unpopped kernels in the bag. Use the meat probe to cook meat then you don't have to figure the weight or how long to cook it. Just tell it how well done you want it cooked. The favorites function is a joke cause of the tedious way you have to input the name of your recipe. Even the pros said they did set it for popcorn and input POP. You tube has videos on recipes that may be useful. Miele is pushing their steam oven now and that's the appliance they use mostly for their recipes now. Like I wanted to make bread pudding so I did a search and the Meile site only had a recipe using the steam oven. I find I have to take a recipe and guess how to best cook it which is maddening however it usually works out okay. I would love an after market cookbook. I love my Meile induction cooktp (no guessing required) and the dishwasher (very quite but unclear about salt usage). The manuals are a BAD JOKE!!!
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Nancyb, I cook as much for my DH & I as I do for extended family. I went for double convection ovens that can both function as "warming" drawers, and went with the speedcooker Whirlpool Velos. Having used this a month, we have done chicken breast on the speedcooker function (divine!!), corn on the cob (on the sensor function, twice now, and both times absolutely PERFECT), and the ultimate test - according to my DH - was steak(T-Bone), which we did last night, and again was absolutely perfect! Juicy and hot off the grill lol. If you cook for that many people, I wouldn't sacrifice your double ovens, but ensure they have a "keep warm" feature so you can really utilize your speedcooker - whichever you choose. We have an "open house" for friends & family next week, and there is no way I could do it without my doubles. One will be keep warm, the other will cook, my speedcooker will also cook. This way I always have 2 cooking, and 1 keeping warm. HTH
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mojavean
14 years ago
I have to admit that the reason we have the Miele speed oven in the first place is that it matched up so nicely appearance-wise with our coffee system. The pair looked nice together and we knew we wanted the microwave off the counter in the wall somewhere. I really didn't think too much about the other capabilities of the thing. Now that I have had it for a few months I would not willingly go back to a plain microwave. Essentially, it has become the go to oven for small meal preparation. I only turn on the big oven when I have lots of items to bake/roast or when I specifically desire a traditional oven with the heat source underneath the food (pizza is a good example of this, homemade pizza requires hot stones for optimal crust development and higher baking temperatures than the speed oven can maintain.)

But other stuff, casseroles, broiled chicken or fish, snacks, anything that fits in the thing goes in the speed oven. It doesn't heat up the house as much and it gets stuff done pretty quickly. And if you really want to see where the speed oven shines, you should try one the next time you bake a pan of brownies. The convection is SO good and the baking so uniform and free of hotspots that you will end up with the nicest pan of brownies you ever made. No burned corners, no black edges, just perfect brownies in 30 minutes (ten minutes less than in a standard oven according to recipe) at 325Âº in convection bake mode.

So I would have to say I would buy it again if I had to. I certainly would not want to go back to just a plain old microwave, that's for sure.
hidroman
14 years ago
Absolutely yes.
Since I have had a Whirlpool countertop speed oven (12 years ago), have rarely used the 24" built in static oven, that' way too big for my current needs.

I'm so satisfied about it that I'll replace the main oven with a built in speedoven when the Whirlpool will pass .

Question for Mojavean and other "mielist": I know the Miele has a rotating antenne rather than a turn plate. Is this system same effective as a turntable when you use MW only ?
amyktexas
14 years ago
I have the 240 Advantium and love it! We've had it 4 months and are still discovering it's many cool features.
mojavean
14 years ago
Hidroman,
It works better than any turntable model we ever owned. It is uncannily even heating. It had me puzzled, in fact. Thanks for the info on the antenna.

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