Feedback on Viking Combi Steam oven?
11 years ago
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Comments (7)
- 11 years ago
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Viking combi/steam, AGE or Gaggenau?
Comments (6)I replied to your other post about plumbed or not; I recommend plumbed. I haven't seen photos or specs of the unplumbed Gagg steam oven, but I can imagine that it would have a smaller capacity to make room for the reservoir. This was the case when comparing our Gagg steam oven with Miele (a year ago). I would not want our steam unit to be any smaller. The trays measure 15" x 12.75" & you can stack up to 4 if you are using shallow trays rather than putting something tall on a rack. The ability to use steam less than 100% or no steam makes the oven more versatile than steaming alone. This lets us bake smaller things that we wouldn't want to use a big oven for, and it preheats quickly. We can also gently reheat food, including plates of food, without drying it out. For this reason, we opted not to install a warming drawer in our new kitchen. We now have a toaster for toast, & find it does a better job than our old toaster oven....See MorePlease share your love for your combi steam oven / oven advice
Comments (5)Christie, I have one of the older models of the Gagg combi-steam that I bought for about $2500 US as a showroom sample in the summer of 2008. (That was a lot of money on our budget!) It stayed in the showroom for six months, then in the garage for another six months until we were ready to install in the kitchen reno. I was pretty intimidated by it at first so procrastinated on actually using it, happy just to admire how pretty it looked! I finally got brave a few weeks ago, dug out that little paper wheel cooking guide from my box of appliance manuals, took a wild guess as to the settings, and cooked brown rice in it. WOW! Great texture and no boilover gunk on the stove! Then a few days later reheated half a quiche that had been sitting in my fridge for a few days. AMAZING! Crust was crisp, filling piping hot and still moist, like I had just baked it (maybe better!) I have also reheated dinner plates full of various leftovers, and each item comes out great with no stirring. Now, every time I think about popping something in my microwave, I consider the steam oven. I am not a gourmet cook but this unit is really interesting and inspires me to experiment. The neatest thing for me is my husband's enthusiasm about this unit. He actually has very little sense of taste and substantially reduced saliva due to radiation treatments 3 years ago. His enjoyment of food is based mostly on its texture and whether it "goes down easy." He has complimented me on every item I have prepared using the combi-steam and that made it worth every penny! Have fun deciding!...See MoreMiele Combi Steam Oven - XL vs XXL (and layout advice)
Comments (10)I have been researching various Miele combinations for the CSO and the CO both 24 inches wide. I had designed an alcove in the kitchen 90 degrees from the island for stackable CO and then the CSO XL. Both are the Sensotronic because the CO 24 inches doesn't come in the M touch. The CSO is unplumbed because I was told that filling the water and emptying the condensation tray is really easy. I am now re-thinking these choices. I thought getting the CSO XL was nice for daily cooking along with the induction cookop (Miele 30 inch or 36 inch, still deciding). But in looking at the XXL, it seems I could just get the XXL M touch and plumbed. Any thoughts: Is having the CSO XXL enough. I hear it takes an 18-turkey. The only reason to get the CO is perhaps for making a pizza, but the CSO XXL also has an intensive heat option. This is for a new home construction. All the Miele literature shows these gorgeous kitchens with all these stackable appliances. But having a single XXL at the right height as a wall unit also seems elegant, especially the M touch. All appliances are black and countertops are soapstone. 30 or 36-inch Miele induction with the downdraft extractor in the 7-foot long island 30-subzero refrigerator, with the 2-drawer freezer 36-inch Julien Smart Sink Thanks Suzanne....See MoreSteam Ovens vs Microwave Ovens vs Combi Oven
Comments (7)A combi oven is much broader in function than a steam oven. . I would look at Miele, plumbed version. It functions as a steam oven but also as a full on convection oven but with control of humidity. You can read some of the manuals online especially Gaggenau and it gives you an idea of how it can work and the levels if humidity for different cooking needs. http://resources.gaggenau.com/us/wp-content/uploads/BS-470-485-Use-and-Care.pdf For just reheating, a MW is quicker. It is sort of self steaming. Sometimes I just use a regular oven. “From what I am hearing, steam reheating is considered healthier compared to microwave.” I have seen this in marketing materials This is from Harvard. https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition I would want to see a series of scholarly articles from an independent source. I think for some people , the combi oven is a great choice. I don’t have one because I don’t have room for a third oven and need the space of my 36” and 30” ovens. Any application if steam that I need, I can do a different way....See More- 11 years ago
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