Miele Combi steam oven owners' thread
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10 years ago
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John Public
3 years agoLynne
2 years agoRelated Discussions
Miele Combi-Steam Oven Owners, Opinions Please
Comments (9)twobelles, my standard reheating time for combi is about 15 minutes if the oven is cold. There are two modes that I use for reheating: full steam 100*c and reheat program at 120-130*c and 60% humidity. It depends on types of food you are reheating. For a whole meal consisting of many items from the fridge, combi can takes quite a lot of food at once, so it may be faster than a microwave that has smaller capacity and you have to serially putting one or two plat in at a time. For a single plate food when, microwave would be faster. The real difference, however, is the quality of reheated food. Pasta dishes, rice dishes, reheat beautifully in a combi. You can soften some dried out bread easily in a combi. Pork belly dishes won't burst in a combi. I have heard many people have quitted using microwave after having a combi. We still keep using the old bench top one, but not very often....See MoreMiele Steam Combi
Comments (2)See the messages at the following timestamps (times adjusted to my timezone I believe) in this thread: http://ths.gardenweb.com/discussions/2291555/miele-combi-steam-oven-owners-thread June 15, 2015 at 5:19PM June 15, 2015 at 4:39PM June 18, 2015 at 5:20AM See here also (there may be some overlap with the above): http://www.miele.co.uk/domestic/cookbookshow-to-manuals-285.htm...See MoreMiele CombiSteam XL v. XXL
Comments (1)Well, last night I cooked prime rib, roasted potatoes, carrots and parsnips in the combi. Earlier in the afternoon, I made a bread pudding, and my lunch was regenerated chicken from the night before. In other words, my combi is my go-to oven, and there isn't much that I don't cook in it. I don't have the Miele, but you would be surprised how much fits into a combi. I also love that it is smaller, so it heats up faster than my regular oven. Take a look over on the appliance forum, there are lots of discussions over there. Here are a couple to get you started: https://www.gardenweb.com/discussions/4530439/miele-combi-steam-xxl-vs-xl-do-you-wish-for-bigger?n=39 https://www.gardenweb.com/discussions/2291555/miele-combi-steam-oven-owners-thread?n=266...See MoreMiele 24” Steam Oven vs a 30” Wall Oven
Comments (22)I think you'll be absolutely fine with just a CSO. There certainly are advantages to having multiple (different) ovens. But it's not something you could do without. We are very fortunate to have three ovens in our kitchen: the CSO, the SpeedOven, and a 30" gas oven in the Bluestar range. While I don't use all of them all the time, having three ovens is extremely convenient when hosting large multi-course dinners. It's a game changer in making sure that every dish is ready on time. It's not unusual for me to have a dozen different dishes/sides, and time management gets complex when preparing all of these. But if that's not something you do on a regular basis, then obviously you wouldn't benefit from making this choice, and the space and money savings of only buying a single CSO can go to good use elsewhere. There are a few things that make me use our gas oven instead of the CSO. It has a much bigger cavity. This is rarely needed as I tend to debone all my roasts whenever possible and a deboned 20+ lbs turkey is so small, it would easily fit into the CSO. But when I do need this much space then it certainly is nice to be able to make use of it. Also, it has the most amazingly super-powerful broiler element. It's as close to a commerical salamander as you can get in a residential kitchen. We use it several times a week just for that. Can't get any better toasted bread any other way. Finally, while the CSO and the SpeedOven are a bit of a pain to keep clean, the gas oven doesn't show splatter as much nor does it get damaged by splatter (this is a little bit of a worry with all the complex components in a CSO; I don't want to clog the fan, the steam ports or the drain). So, whenever I prepare particularly splattery food (e.g. roasted pork belly or even just the aformentioned turkey), I prefer the gas oven. But that's mostly a question of using the best tool for the job, and with three different ovens I make a different choice from what you would make. You might just need to spend a little more elbow grease making sure your CSO gets cleaned thorough when cooking more challenging ingredients. On the other hand, there are cases that would make me strongly prefer the CSO over my gas oven. The most obvious one is any time that I am making smaller servings. The CSO preheats within a few minutes, whereas my big gas oven takes between 20 and 45min to be fully preheated. And of course, there are countless recipes where a CSO is the objectively superior tool, as steam injection is so incredibly useful. I am still discovering new uses on a regular basis (e.g. made haggis from scratch for Burns Night a few weeks ago). And I have favorites that I don't know how I ever managed without a CSO (e.g. making a big batch for fresh gnocchi). A downside with the CSO is that it doesn't cool down quickly. This can be confusing. If you are used to cook items by putting them into the cold oven, then cooking times will be very wrong if somebody used the CSO right before you. My family regularly makes boiled eggs in the CSO. Works amazingly well, fool-proof, and you can get the eggs to exactly the hardness that you like. But if the oven is still hot, this doesn't work the same. That's gotten me yelled at once or twice before :-)...See Moredredfunk
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