(Cross-posted in other Miele Steam Oven threads) We bought a Miele DGC 6800 XL Combination Steam Oven (non-plumbed) and a few months later on a whim descaled the unit. Right after the descaling process, my Miele steam oven gives me a 'Fault 20' whenever I try to do steam cooking. The regular convection cooking works fine. Expected more from Miele. I wish I had bought something else! It's out of warranty even though we probably used it about 20 times. Now Miele is asking for $150 for a technician to come out and pay an additional $90/hr for labor + $ for parts!

Falna, there is a range of setting that you could use, for example, from lower than 100˚C for low temp cooking to some where 140˚C - 150˚C with good amount of humidity. In this Miele recipe of Beef short ribs by Melbourne based chef Shannon Bennet, it suggests combi baking mode, 140˚C 90% humidity for 4 hours. Because it is cooked in combi mode at higher than 100˚C, it does not need a lid to cover the dish. Have fun experimenting.

Mine is sort of like yours, as in I just put the drain in the waste pipe :) But I do have a trap further down the line. No trap -> smell will come out and you will not like it.

Tomosakai, when you say "steam oven" are you referring to a combi oven that is also a fully functioning convection oven? Most people when saying it is the most used appliance because it can function as a regular oven with added steam being an option too. There are also dedicated steam ovens. Your first question is really about two things. 1. How can you provide extra moisture to a conventional oven? There are many ways. A pan of water or other methods can add a substantial amount of humidity depending on the size of the pan and if the water is heated sufficiently. To put things into perspective, amount of water generated while a cake is baking is the equivalent to a 30% setting on a Gaggenau combi oven according to their manual. How much more humity would a big pan provide? Will it take you to 60, 80 or even 100% of saturation? Bread bakers want a lot of steam with visible vapor(condensing water) or wet steam so they might spray water on the bottom of the oven or preheat a cast iron pan with lava rocks and pour hot water on it. This article discusses different methods from a baking viewpoint And why you need it. https://www.theperfectloaf.com/baking-with-steam-in-your-home-oven/ Some people might steam food on the rangetop burners or buy a dedicated steaming small appliance as above. A lid also keeps water from what is cooking in and steams whatever you are cooking in an oven. Jim Leahy's bread recipe uses a Dutch oven. 2. The second part of the question is how much extra humidity do you need to get the effect you want? If you read the manual to the Gaggenau, page 11-12, it gives you the idea of how much steam is provided in different settings. They don't really tell you the level of humidity on some of the other settings like defrost or reheat. If you look further they will tell you what levels of humidity are used in what situations. Anything you want to brown requires drying so that is the importance of the convection part. They do mention covering roast beef with a sauce while reheating to keep it from drying out so you wonder how much humidity does the cycle provide? https://media3.gaggenau.com/Documents/9000880517_J.pdf Whatever oven you consider read the manual to see what it actually does. These products vary considerably. Some are more forthcoming than others. You mention that the 36" oven will be your main oven but this oven will take much longer to preheat. For my own kitchen, I have a 36" electric oven in my range and a 30" convection wall oven. The wall oven is used much more because it preheats in 7 minutes and it is at eye level. I don't cook with a microwave but I am perfectly happy with reheating in it so it is in a cabinet by the refrigerator and away from my cooking area for anyone that needs to reheat. There are a few things I reheat in a pan or oven. I need the space in a regular oven and don't really steam anything. If I baked bread a lot, and had the space I might consider the combi oven for the convenience of the steam injectors. I do consider humidity In cooking. I use convection for drying to brown whatever I am cooking often for at least part of the cooking cycle. I add a water bath for cheesecakes. Electric ovens hold moisture from what is cooking so for cakes and muffins, this promotes starch gelatinization. Your gas oven is ventilated a lot more so moisture from food cooking is vented out pretty quickly. The important thing is to understand exactly what your appliances will do and how that fits with your cooking style.