Smoke from cooking meats in the Miele wall oven?

8 years ago

I'm having a serious dilemma. I was set on the 36" M touch dual fuel Miele range because I want to roast my prime ribs and turkeys in the oven, given the cooking precision, temp probe, and the fact that it is under the exhaust hood so the smoke and smells would get sucked out. BUT, my husband is saying he'd rather get the all gas range and the M touch double wall oven instead. I've heard gas ranges cook meats better, but I won't have the precision from the electric version. And if I end up cooking my meat roasts in the wall oven, I'm concerned about the smells that will waft out and permeat the house, which is a pet peeve of mine. I read Miele does not have a catalytic converter to help suck fats and odors out, rather it has a catalytic liner which is activated during the self cleaning process. I do like the idea of having a gas and electric oven in the kitchen. Any advice/thoughts would be appreciated!

Featured Answer

kaseki

8 years ago

It is very difficult to capture the rising effluent from an opened oven door when it is not directly under a significantly overhanging, high flow rate range hood. And wall ovens are typically not under such a hood. Even the commercial technique of an "eyebrow" hood is good only for baking bread or such where the odor is not objectionable. So the best recommendation I can suggest is to have an auxiliary ventilation system with a register at the ceiling above the ovens. Note that this can increase the requirement for MUA cfm.

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Comments (6)

Chanop
8 years ago
last modified: 8 years ago
With M-touch oven, you will have a lot of control over temperature and humidity during cooking, including a wireless food probe to measure core temperature. It might be a bit of an initial learning curve to understand how these functionalities fit together, at least the automatic program that comes with the oven will help familiarising how it works.

I also think both M touch DF range oven and M touch wall oven have Catalyser for odor reduction. At least there is a section about Catalyser in the manuals: HR 1934 DF, H 6880 BP.

If Miele range is available where I live, I would be happy to have one and another steam combi on the wall, plumbed model of course. Just read the news recently that Miele ranges and range top developed for US market will be available in Germany next year. We might have to wait a fair bit, if it is even going to trickle down the stream all the way to this other side of the globe.
delray33483
8 years ago
i would do the electric range with another M wall oven. if you really need more wall ovens i would look at the steam or speed oven on top of that

having 3 ovens is a lot of identical capacity

gas ovens - no matter who makes them - are just not as exact in temp as electric. i have the 30 inch induction and love the oven capabilities
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rococogurl
8 years ago
last modified: 8 years ago
I have an older Miele electric wall oven. I has a catalytic liner which helps with the splatter. It is an excellent, excellent oven and I imagine that the newer models with more functionality and tweaked design must be even nicer. The liner needs maintenance which is a 30 minute high heat burn off periodically. I have my vent hood running when I do that.

I often use the oven rotisserie, which I highly recommend, and I've done turkeys and meats, of course. I always run my vent hood -- the oven is adjacent -- and that helps a great deal in eliminating cooking odors.

However, heat rises into open spaces. So truth is, whether you have a gas or electric oven there will be cooking odors. The best way to avoid that is to locate a wall oven near the hood and take time to get a hood with an extractor of the right size and with excellent drawing power and sufficient make up air. The hood should be as carefully considered as the choice of oven and range. Years ago, I had Thermador double ovens that exhausted directly outside. Those were the best ovens ever but, of course, they needed an exterior wall. It's so logical but no one has reprised that feature.

Some prefer to cook in gas ovens. I've had both and don't see any advantage or superior results over electric but others could argue for it.
rococogurl
8 years ago
Even better! kaseki always has the best answers.
Bonnie K
3 years ago
We bought all Miele appliances last year - so disappointed with my electric Miele ceramic top range - the oven anyway - it lets all the cooking odors blow out through the oven door as soon as it’s opened, even with the fan going full blast and candles lit, ceiling fan running. I’ve never had an oven stink up the whole house like this one does. It’s weird.

Smoke from cooking meats in the Miele wall oven?

kaseki

Comments (6)

Chanop

delray33483

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