gaggenau combi steam oven - how great is it?
carolml
13 years ago
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carolml
13 years agoRelated Discussions
New model Gaggenau Steam Combi oven for 2007
Comments (22)brachl, I called Gaggenau. Info is not easy to get. Finally, after being placed on hold a long time, I was asked if I was interested in the 30" non-plumbed ss, 30" aluminum or 30" ss so I guess that is what will be available in the 30". I asked if there were any specs and told 'no'. Asked to speak with a supervisor and got nowhere. I was told July 15 projected delivery and maybe specs in June/July. I really did not enjoy my experience with Gaggenau on the phone and actually am thinking even more seriously of going with the TurboChef double after having the phone experience with Gaggenau. They are just not very nice and for the cost of their appliances, they should be infinitely more gracious. My appliance store was also no help in getting any firm information on the 30". Would love any further info--especially on specs....See MoreGaggenau Combi Steam Oven 200 vs 400 Series
Comments (4)It was discontinued because Gaggenau made upgrades. It happens all the time with all manufacturers Main upgrade points. Handleless door with automatic door opening. Max temperature increases from 450 to 550 degree F The grilling area increases, Gagg now calls it full surface grilling. Capacity increases from 1.6 to 1.7 cu ft Plus there are some obscure added options adding to the versatility for the hardcore foodie....See Moregaggenau combi steam oven owners
Comments (16)Tanem - I love the combi steam and use it far more than I would have expected, nearly every time I cook dinner. I use it for fish, steamed and roasted veggies, baby back ribs, roast chicken, meatloaf, pie crusts, reheating food (rarely use the microwave now), refreshing baked goods - french baguettes, croissants, muffins - hard boiled eggs and I continue to find new uses. Example, it's great for reheating pizza - the dough stays crisp, the top gets reheated and melty - and it's not dried out. If you did it in the microwave, it would be soggy. If you're doing lots of bacon, say more than 6 slices, you can put the strips in the perforated pan, set above the solid pan and cook at 360 deg. with 80% moisture. Whenever I've done that for weekend guests, they say it's about the best bacon they've had. The strips are flat, not curled up, evenly crispy and with most of the fat gone. For me, the combi steam is often replacing a pot or pan that I would have used on top of the stove. So, it's helpful to think of using it as more than just for things you would put in the oven. In my old house, I had a Gaggenau convection oven that was paired with a pastry oven and I had that for 20 yrs. I'd say this is pretty comparable although I haven't done larger things like roast beef or turkey - I've used my regular oven for that. With the baby back ribs, for example, I roast them at 300 degrees with 100% moisture. It takes about an hour, depending on size and the end result is a nicely browned and crispy outside, very moist and falling off the bone tender on the inside. At a higher temp like that (above 220) you're not getting an oven full of steam but enough moisture that it melts out the fat and doesn't dry out the meat. So, I think the exterior is like what I would have gotten in my old convection oven but the meat is much more moist and tender, due to the moisture. Good luck....See MoreGaggenau or Miele combi steam oven?
Comments (37)That's a great price on the Gag. I have a Gaggenau combi steam oven (going on 7 years now), and I love it. I mostly use it for steaming vegetables, steaming then browning vegetables such as potatoes and Brussels Sprouts, reheating food, and sterilizing jars for canning/yogurt making. Occasionally, I'll make a beef tenderloin in it, but my temperature probe doesn't work anymore (doesn't really matter to me, as I know when it's done). I don't have a Miele combi steam (though I've got many other Miele appliances), so I can't comment on that. I was really impressed when I was learning about steam ovens that you can cook rice, pasta, and sous vide in them. However, in actually using my steam oven, I have never use it for those applications (there are much more efficient and less energy-intensive ways to do those things). One thing to be very careful about if you do get the Gagg (and it's probably the same with Miele) is how it's installed. The Gagg needs to stick out from the face of the cabinets, because the steam vents a LOT and will destroy your cabinets if you don't set it up right. My installer put mine in flush, and after a destroyed cabinet, we learned our lesson. Good luck!...See Moreattofarad
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