Steam Oven Pros/Cons?
misplacedtxgal
13 years ago
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misplacedtxgal
13 years agoRelated Discussions
Steam Dishwasher pros/cons
Comments (2)I'd stay away from steam dishwashers. Not that they're a bad thing but I just don't see the real benefit in adding steam to the wash cycle. It's not like steam will do all the cleaning - it's just an extra step. Most of the cleaning is still done by spraying the dish load with hot water - just like ANY dishwasher out there. On the LG models, steam is injected into the tub via two nozzles, while on the GE machines (and KitchenAid, Maytag...) the dishwasher just fills the tub and then engages the heating element to heat the water without circulating it before the final rinse (with circulation) takes place. In my opinion, the keys to gentle treatment of glasses etc are: - good racks to support your stemware etc. - a quick and (relatively) cool cycle to reduce etching - not too soft water (above 4 gpg) - modest use of detergent As an European, I, of course, recommend Miele as their dishwashers have a special cycle of glasses and china... and good racking. But there are also a host of US manufacturers that offer Glass/China cycles: GE, the Whirlpool brands etc. BTW: Bosch does not have a steam dishwasher. Actually, no Euro manufacturer has them. HTH, Alex Here is a link that might be useful: Consumer Reports on Steam Appliances (video)...See MoreWolf Steam Oven stacked over Pro M Series
Comments (17)Agreed on the black. It looks punchy without the silly associations. Greasetrap, yes, I think your wife will like the steam once she learns to use it. Having to deal with the tank does make it less convenient, so part of it depends on how she feels about carrying water (esp. if you're not around to help), attending to appliances, etc. Re tending things in the steam oven, the biggest thing is that you learn not to. If you do need to, you take out the pan, and close the oven. Yes, you let out the steam, but it rebuilds pretty quickly, at least in my Gaggenau. There may be other differences in using the Wolf, as well, but generally things don't need to be stirred, rotated and turned over nearly as much with just convection heat and steam. And one lets the steam do the basting. Results are best in the sheet pans that the oven comes with (and similar). Blanching green beans is dead easy, but I do take the time to lay them out neatly. One or two more that don't fit are okay half on top of others, but basically, I keep them in one flat layer. Same thing with a chicken. If I want to do a whole roast, I remove the spine and flatten it. That way only the inside and backs of legs face down. I also like to elevated it on a bed of root vegetables so it's above the sides of the pan. If I didn't want the veg, I'd use a rolled edge sheet pan instead of a sided one. Being above the pan helps the skin be nice and crispy and the hot air gets to the bottom more easily....See MoreWeek 148 - Steam oven - Pro/con - brand and feedback
Comments (5)I've had the Wolf CSO for 4 years now and echo CH's experience. I've got a 30" Wolf convection and a 36" BS gas range. Those ovens are only used when needed, the CSO is used all the time, for everything. We use it for rice, softening buns, custards, eggs, steaming veggies, you name it. I love how it makes cookies in steam convection mode, I bake 2 sourdough loaves a week in steam convection and the crust is great. The sides of an oven pancake (German, Dutch, whatever) almost hit the top of the oven. If it fits we roast meat in it, again w/steam. I almost always use some steam setting and have found very few things that don't take to it. I even use steam when doing brown sugar bacon. I did have the boiler go out after warranty was up, we are out of the service area so I had to take it in myself. It's small and light enough it wasn't a problem. Cost under $200 to repair, that was about a year ago. It does have a dedicated 240 breaker. We have it mounted above the Wolf oven, puts it right at chest level. The island sink is right in front of the oven stack so filling the reservoir is easy and as mentioned surprisingly doesn't need filled all that often. You need to descale them periodically, the oven will prompt you when it's needed. Probably twice a year at most, it's an automated process but you need to purchase the solution and follow along w/the beeps. If I knew it would have been so versatile when we built the house I'd only have 2 ovens. I think in 4 years we've used all 3 at once maybe 3 times. I'd ditch the 30", can't fit the big pizza pans in it and it doesn't get hot as hot as the BS oven. Speaking of heat, the CSO only goes to 445 deg. My one gripe would be since it's small and the convection fan is always on when roasting meat it spatters all over interior of the oven and needs wiped down or it will drip w/the steam onto the next item cooked. Wiping it down is easy since it's a stainless interior but you need to pull the racks so it does make it kind of a chore....See MoreSPEED OVEN: What are the Pro and Con reasons to consider ?
Comments (41)As far as cleaning is concerned, I'd recommend either 1) not roasting any meats in this oven, or 2) coming to terms with the fact that the oven will never look brand new again. Honestly, if this is your only oven, I'd do the latter. It doesn't really affect the functionality of the oven, if it permanently develops a bit of a patina over the years. I fully understand about the complication of storing different baking sheets. They are such an awkward shape. Even if you don't have small kitchen, that can pose a challenge. If you are doing a full remodel, it would be a good idea to explore, whether you can install toe kick drawers. My contractor thought that this was a really tacky idea. But when everything was said and done, even he admitted that it is the perfect place to store baking sheets. The Miele Speed Oven is a versatile and compact oven. If space is at a premium, I wouldn't hesitate recommending it. The fact that you now only have a single appliance for all your microwave, baking and roasting needs does mean you'll have to occasionally plan your cooking more carefully. And there'll inevitably be compromises. But that's always true when working around the limitations of a particularly compact kitchen....See Moreskit19
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