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Calling all MIELE Chef and Master Chef oven owners

13 years ago

Hello All,

I am definitely getting the speed oven, but need help picking chef or mstr chef. do the owners of m.c. really use all the pre-programmed settings?? is this a must have?? is it worth the extra $900.00??

Also, same question for 30" oven owners. i will be getting the single oven for below speed oven. i have read here that m.chef oven doesn't keep true temps, so would love your input on that.

I was considering the electrolux single oven over miele, but was wondering if it would look dumb below the speed oven? i am sure the stainless will look different and not sure how it would look. should i care?? also, is this a good choice, this oven seems to get good reviews here.

was also considering wolf "e" series single oven, but $3,800 for a single oven is just so hard to swallow, otoh, miele chef is $3 grand and m.c. is $4 grand.

so confused and dh wants me to pick asap!! he wants to get both same make,says it will look better, fwiw.

thank you all in advance for your valuable insights!!! have a good one!!!

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Comments (3)

larsi_gw
13 years ago
I have the Miele Master Chef under the Miele Speed Oven. The Speed Oven is beyond phenomenal!!

The Master Chef does meats, roasts, poultry and casseroles quite well. I have had issues and service visits with temps not being hot enough and long pre-hear times. About a year ago, Miele took the oven apart and replaced some computer board. Since then, pre-heat and heat recovery when opening the door is really great now!! Baking is so so, but I do not bake that often, so no big deal.

I would be afraid to mix brands and stainless. That's just me though. I would recommend the masterchef or chef along with the Speed Oven. If you do not care about the Master Chef programs, then just get the Chef. Love Miele and their service is great!!!
chac_mool
13 years ago
My experience with the Master Chef programs I've used (in my Miele Speed Oven, about six months old now) is that they run on too long, so the food is overcooked. Maybe I just haven't run the right programs yet, but there's no way to change these automatic settings (other than saving your own version as a Favorite).

You can save some money by getting one oven with Master Chef and the other without, if you want to have these programs to try. As for which oven should be which, check closely for other differences between ovens with and without the programmed recipes -- I believe the speed ovens differ in other respects as well; not sure about Miele's regular convection wall oven versions.
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I am a bit confused, if you took the temp with a instant read thermometer and it showed 164 it should be done. Was the 164 in F or C? If it was in C that would be almost 330F, either way to me that means the roast should have been basically Well Done. When you say the meat was Pink what do you mean, the inside, the outside, both? Again, I am just confused since 164F is considered at least Medium Well if not Well Done. As for the time moving around that can be possible if it is using a sensor to cook and it is adjusting on the fly, though I don't know if the Miele does that or not to be honest. Phil
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I just go into the Bake menu and select the Proof heat setting. 110 is a good setting for plates or longer holding of food; otherwise 125 for food. Never thought of using CB for heating -- I'd use it below 200 for baking things like meringues which need to dry out. But it could be really handy for keeping a bunch of things hot on 2-3 racks since convection evens the heat flow through the oven.
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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.
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Antss is correct. I have a Miele speedcook and it functions superbly for my needs. It does have a one minute button on the front panel. It is really easy to get used to. Start everything out at 30 seconds and see how it goes. I put bacon in there to reheat at 1min and there were pieces of paper left in the microwave. 20 secs and it was perfect! The speedcook function works really quickly. The miele manual has some guides but it still takes some getting used to. I used it to bake bread the other day and it was wonderful. I am going to order an extra swizzle stick (the stick you put in liquids to heat it up) because I can never find mine when I am looking for it. They run about $4. The only thing that concerns me is the glass tray that is used in the oven. I worry that it will break easily. So far, it has proved much tougher than I expected. I have used a Le Creuset pan and several porcelain pans full of food without issue. Good luck!
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country_smile
13 years ago
I have the Master Chef 30" oven for almost 2 years and I haven't used the Master Chef settings once. So...of course that means I would say if you can buy a Miele oven without the MC settings, you'll be fine. Maybe one of these days I'll have to try it out.

larsi said she didn't bake often, but I do bake often (mostly cookies, breads and pies) and my Miele oven is better than any other oven I've ever used, which was a surprise to me because I didn't think there could be a noticeable difference from one brand to another other than the extra features and the price. But, I've found the performance to be excellent and consistent, paired with good service from Miele. (total of 4 Miele appliances)

When I read other threads about Miele oven owners having problems or non-Miele oven owners making negative remarks about the oven, I usually don't respond because my goal is not to sway someone's opinion into buying one brand over another. Everyone has their reasons for their appliance choices. Personally, I'd buy another Miele without giving it a 2nd thought. I have another oven at my baking center at the other end of the kitchen and how I wish I would have just sprung for two Miele ovens (even though I only use the 2nd oven 1 or 2 times a month). DH knows how much I like the Miele and our plan is to replace it with a Miele if it starts to be problematic, or we'll wait a few years and just change it out for a Miele. Maybe we'll get lucky and find a nice display model for a tempting price.

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