Gaggenau or Miele combi steam oven?
Treblemaker
9 years ago
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hvtech42
9 years agolast modified: 9 years agoChristyMcK
9 years agolast modified: 9 years agoRelated Discussions
Gaggenau or Miele Steam Oven -- no pressure steam - differences?
Comments (1)When I was finalizing my purchases, I was considering Gaggenau and Miele too. I didn't think there was a huge difference in function. I thing the Gagg looks nicer, and if you have a Gagg oven it pairs nicely. I could easily have gone either way, but the deciding factor was the permanent water connection. However that won't be a factor in for you in Europe. In theory I like the variable steam options on Gagg, but I'm sure I could have made the Miele single option work just fine. Until this post, I didn't even pay attention to the "steam without pressure." So apparently I could have lived without it! I suspect it doesn't make a huge difference in most cases. One thing I do like about the Gagg is the side oven opening. I don't feel like a slide out rack would be particulally beneficial. Again, I'm sure if I had the slide out rack, I would say , "I couldn't live without it!" Perhaps I'm not being very helpful at all, but I think that both are very good options. It might be a qustion of price or style, but in terms of function, both have their relative pros and cons that seem to balance each other out....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 MoreMIELE Steam Oven / Combi Steam Oven
Comments (7)(Cross-posted in other Miele Steam Oven threads) We bought a Miele DGC 6800 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. Wish I had 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!...See MoreCombi steam oven comparison + help (Miele, Gaggenau, Thermador, Wolf)
Comments (47)What I like about the new wolf 30” is that it has the widest cavity or of any steam oven on the market. Think of how often we could use a wider space for sheets, racks, wide pans and dishes. It now comes with a broiler on top as well. And for many such as myself, there is nonexistent/poor service availability for Miele and Gagg in my area…..so while those steam ovens COULD perform “better” than a wolf CSO , there are plenty of threads on here of people saying how often their Miele CSO needs repair and are so thankful they paid for an extended warranty. Wolf/SZ ecosystem is known for its great customer service and I know they are Available for when I need help . Their CSO is all stainless, so no enamel chipping issues to worry about either....See Morehvtech42
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