miele double wall oven problem i experienced

16 years ago

I just had a Miele Double Convection wall oven installed. This is my 2nd time using this oven. I roasted a chicken tonight and while cleaning up, I noticed two lines of liquid dripping down the glass. When I went to wipe it,I found it was actually between the glass. I then called Miele customer service. They are USELESS. The first gentleman told me this could be normal since there are vents at the top of the oven door and grease can splatter into the vents and drip between the glass. HOW DUMB OF A DESIGN is this? He said I have to clean it MYSELF!! FIVE THOUSAND dollars and I have to clean between the glass due to a design flaw. The second time I called and asked who was supposed to clean this, I was told YOU!! They are sending someone to clean it for me now, but this is something all of you should be aware of and I am concerned that this is going to happen every time I cook something. Also, what will happen when I rotisserie a chicken in there? Now I am sorry I didnt buy a Wolf!!

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Comments (7)

pammo
16 years ago
Hmmm. I haven't had this problem with my Miele ovens. It doesn't sound right and I hope you get it resolved. Keep us posted.
cuznvin
Original Author
16 years ago
Miele i coming Tuesday to clean the oven. I am baffled over this because when I looked at the oven door again, I see that the vents at the top arent open into the oven cavity when the door is closed. How can anything splatter into these vents when they are pretty much sealed when the door is closed? I didnt spill anything into them or splash anything as the Miele customer service rep kept insinuating. He even had the nerve to say that he wasnt here when I cooked the food, so he didnt know if I splashed anything or not. Imagine calling a cutomer a liar?
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rococogurl
16 years ago
Not normal. Not normal. Not normal. Sounds like there could be something wrong with the oven door. I've heard this complaint about Wolf, never about Miele. How ironic.

Call them back and ask them to bring a replacement door for your oven. They will stand behind it. If you have more trouble shoot me and email and I'll send you the name of someone there who knows the facts.

2 important questions: Did you have the splatter screen slipped in front of the fan when you used the rotisserie?

Also, are you sure the ovens are properly vented? Are you sure the 12 x 4" cut out is the proper size and was made in the floor of the oven cabinet?

The ovens vent at the bottom, not the top. Call them back and ask to speak to the head of the tech dept on Monday!
cuznvin
Original Author
16 years ago
Hi rococogurl. I had the splatter screen on the convection fan, but I wasnt using the rotisserie. I was roasting a chicken on a baking sheet. The vents I am referring to are the vents on the door. They are at the top of the door and run across it. The oven does vent out the bottom because I feel the air blowing out at the bottom. I just dont get how the grease got into those vents.............
rococogurl
16 years ago
hey cuzvin -- did you ever see one of those aluminum foil folding sun reflectors that people used to hold up near their face to intensify the sun?

That's sort of like what would happen in the oven if you're roasting a chicken on a baking sheet.

You didn't say which setting or rack you used but if there was air circulating and spatter and it was in the middle of the oven that may be the cause.

When I roast a chicken or anything else in that oven (filet, leg of lamb etc) there are two ways I do it.

My preference is to slip the oven pan that came with the oven into the slider just underneath the ribs of each oven rack -- you'll see the 2 runners. That acts as a drip pan.

Then I just plunk the chicken right on the rack. That way, the air can circulate around and it gets crisp all over and cooks wonderfully. I've done an unstuffed turkey on the rack as well, anything not soft enough to fall through.

The chicken also can be put in a roasting pan with 1-1/2 to 2-inch high sides. That will help trap spatter but keep the bottom of the chicken wetter -- not as crisp. I don't use the drip pan in that case, just put the roasting pan on the oven rack.

Also, either way, I use the very bottom rack for roasting or the second from the bottom -- you may have as well.

Mainly though, for roasting, I put things right on the rack.

I stick to using baking sheets for dry baking items only -- baked goods IOW, toasting nuts -- anything you would bake with the spatter screen removed. Not roasting (the spatter is basically the difference between the modes).

As I've said before, there is a bit of a learning curve with these but I think with some adjustments this should not reoccur. OTOH, I'd still ask them to tech-check the door.

There's no excuse for them not to have been nice and have tried to help you figure out what went wrong, however.
cuznvin
Original Author
16 years ago
Thanks! We will see what the serviceperson says on Tuesday...
rococogurl
16 years ago
Hey there cuznvin, you get a new door?

miele double wall oven problem i experienced

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miele double wall oven problem i experienced

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