Miele Speed Oven 4080BM - Why do you like or dislike it?
madcow
17 years ago
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madcow
17 years agoRelated Discussions
Do you use your steam oven or speed oven?
Comments (8)I use my steam oven all the time, but I don't really think that is useful information to _you_. What kind of cooking do you do? How often do you cook? Are you feeding a family of 2 or a family of 5? I will say that with a steam oven there will be a bit more of a learning curve than a speed oven. Most speed ovens are very easy to use. Many have menus that let you pick the type of food you're cooking and the quantity and boom, you sit back and relax while it does its job. Are you willing to experiment and learn more about a different type of cooking? Do you have time to do that? Like speed ovens, steam ovens are quite versatile, particularly combi steam ovens (these have convection too). They are not just for steaming vegetables as Gary makes them sound. I like them a lot for roasting, for the past few years I've done the Thanksgiving turkey in mine and each time they've come out quick and delicious. Another use is reheating. Leftovers taste great heating in there vs. a microwave. Though if you're going to be doing mainly reheating, a speed oven might be a better bet....See MoreMiele lower-end speed oven
Comments (5)Hi Kaismom -- it sounds as if we align more-or-less perfectly in terms of why we bought this machine, what we cook, how and in what manner, right down to cookware. If I could get around the le creuset cookware problem I'd be willing to try the potroast but ... I don't eat potroast! ( my mom and dd2 and dh would though: what is it? It's really dry, tough, tasteless roasted beef, right? ;) ). Still, I do vaguely wonder about what I'm missing and then have to remind myself: you're not. I did once cook a whole chicken in the Miele I think. It was absolutely delicious and faster than the oven. But as you say, there are other rate-limiting factors; almost never is the oven's interior's inhabitants that factor (around here, it's more likely actually getting a child to haul themselves to the actual table. grrr). I've never had a MW before; this is the first time, first one. I find myself occasionally, now, purchasing ready-made trays of food (TJ's Indian food) and just zapping it. But that gets old fast. Even zapping tea I'm finding that it tastes better reheated on a stove: what's up with that? Here's something I will agree a MW is a boon for, not that I've adjusted my habits around it yet: boiling water. I have an electric pot and see that it's fast, safe because it shuts off, and easy. But it's true that I will tend to heat more water with it than I might with a MW-ing mug of just-enough water. Overall it might save energy for "behavioral" reasons. But this isn't really 'speed-oven'-specific. I made a lasagna the other day and decided I'd cook it in the speed oven, but therefore needed to put it in a glass pan rather than its usual resident le creuset monster. I wound up sticking it in the gas oven all the same - there just was better timing doing it the "slow" way. I too bought cookie trays for the speed oven that fit perfectly in response to someone's posting that they had them. It took me three tries to find them but at last in a restaurant supply store I hit paydirt. Never used em. Still, happy to have the pair. So you roast veggies with olive oil? How please? Though I've cooked vegetarian meals for nigh on 30 years now, I've still never really ever "roasted" them. Wacky ... I've stuck em straight on a gas flame, never really in an oven. Wouldn't they want broiling? I've used the speed mode to bake potatoes and I have to say I'm not really sure it was any faster than just baking the darn things. It's unclear to me whether the MW imposes any texture on the potato. But I do appreciate not having to heat and maintain heat in a cavernous 36" oven cavity. Using a smaller space "feels" better aesthetically, though the actual literal energy calculations comparing the two would be pretty interesting; I couldn't even hazard a guess as to which was more "green" for a handful of potatoes after factoring in everything. So on reflection, I guess it's possible that the fancy programming of successive and different modes of cooking might not actually be a feature I do miss afterall. At first I thought it sounded snazzy and I was disappointed not to have it. But it could be that it's of most use in reheating or cooking frozen casseroles and/or meat. And there are ways around that anyway. I've even gotten used to the number of button-pushes you have to go through just to heat water ((i)twist dial to MW (ii)press level (iii) press time in successive 10-second increments only (iv)press OK to set it (v)press OK to start it) Unwieldy but acclimate-able. One major issue I've had is the planning necessary if you want to use a MW after the oven's cavity has become hot. If you wanted to use the oven as an oven, with the metal rack, and then switch to MW, you'd have to place the glass tray into the hot interior: scary. Else it feels weird using the glass tray for the oven, letting it get hot and then wanting to put a cool vessel on top of the hot glass -- that's even worse. I bought a silicon mat just for the purpose of mitigating the shock of a cold utensil on the hot glass tray. It does seem to be a valuable accessory. Anyway, this juggling has been a real pain. You actually can leave the metal tray in during MW but occasionally it does arc. The first gen speed ovens were designed with this ability but I was told they blew it for the second tray and sometimes MWs bounce such that they zap the metal tray; hence it is not recommended (the tray in the two ovens have a different design and in fact the interior of the two ovens are different sizes). And I imagine were it present and you burned out the oven, they'd not be terribly willing to honor the warranty....See MoreMiele Master Chef Speed Oven - 4080 vs 4082
Comments (4)Thank you all for responding. I just called the store to get more details (I saw the item listed on their website), and it turns out the 4080 they have is black, not SS as listed. Oh well. Sayde, I have been thinking about the Chef model. I do not mind choosing my own time and temperature. The meat probe and auto shutoff when the desired temperature is reached would be very nice, but probably not worth $900. What I am concerned about is how to work the microwave, and the local salespeople have not been able to answer my questions. Since only the 4082 has the Minute+ button, how do you set the microwave on the 4042 model? Do you have to go through multiple menu screens to set time and power level? The Advantium microwave was easy to use since I just hit the 30 second button, spun the dial to add more time, and hit start. How does it work on the 4042 Chef model?...See MoreNeed help w/ Miele oven choices - speed and steam
Comments (9)This is why we decided to go ahead and do a convection oven below the combi-steam oven. It's sort of hard to add one at a later date if we realize that we need it. We were going to put our countertop microwave in the pantry but decided to go ahead and get a microwave drawer since there was space for it. It's a bit far from the other appliances so we won't run into the different colored stainless issues people ask questions about....See Moredoitright2015
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