Time adjustments fo Miele Chef Speed oven

13 years ago

We bought Chef speed oven, not Master Chef... Which means that the timing adjustment for the speed oven functions are a trial and error for me.

Is there a useful formula that worked for you?

How do you cover your casseroles/lasagna during Combi-bake mode? In a regular oven, I have always covered with aluminum foil so the food does not dry out. Can you use the foil when MW and heat are combined? I am reluctant to try using aluminum foil while MW is working. It causes MW to spark if MW is in full mode (which i accidentally discovered while trying to soften peanut butter with a tiny bit of aluminum foil cover still stuck on the jar). I tried to see if I could use baking parchment sheets to cover and i could not make it stay down....

I generally do not roast whole chicken in the oven. I always use the rotisserie on the BBQ with infrared. If i did it in the speed oven, how long would it take?

Any and all recipe experience is appreciated!

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Comment (1)

mojavean
13 years ago
Hello, kaismom,
Sorry, but I have not formulated any sort of hard fast rule other than "it is usually done in under 30 minutes."

I always roast chicken using a thermometer and have not used the speed oven for that as I usually do them outside on the grill. I would suggest that you just interrupt your cooking to check the internal temp. Look for 175 and pull the bird out to rest and reach 180.

As far as cookware, Pyrex or Visions are your friends. You can use a glass lid if you are not using the broiler and everything still seems to cook fine. About the only time I have been surprised is with au gratin potatoes which did not cook as fast as I reckoned they would and I had to put them back in on microwave for awhile to finish the cooking.

But you may not need a lid for casseroles and the like. They will be done quickly enough that you can probably get away with just putting it in there on combination bake and letting it go uncovered. Check the temp of the center in 20 minutes.

One thing to remember is key: just because you started it in one mode doesn't mean you have to stay there. Is what you are cooking getting plenty brown but the center needs more heat? Put it in microwave and run it there for a couple of minutes, then go back to combination mode. Not brown enough but getting close to done? Put it in broiler mode and let the element brown the dish for you. Frozen hard in the center? Nuke it first to get the center close to hot enough, then just switch to convection bake or broil to finish. But watch your times. I just read in Salon where Francis Lam recommended roasting beets unpeeled rather than steaming them. Okay, sounds great, I thought. So I washed 4 fairly small beets and stuck them in the Miele on combination bake for 30 minutes. I then went out to mow my lawn. When I got back the speed oven had cooked those beets almost down to the point that they were sugar! Jeez, I should have set it to 10, maybe 15, minutes to start, and then just put them back in if they were not completely done. They were still good, but way too soft in my estimation. Life is for learning, I suppose.
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Time adjustments fo Miele Chef Speed oven

Comment (1)

mojavean

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