Please help me pick a wall oven, will be below miele combi DG6500
sarahbr2
8 years ago
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sarahbr2
8 years agoRelated Discussions
Sourdough bread in Miele combi-steam oven
Comments (91)@andersons21 - I only saw your reply now - sorry about that. Yes - by "put in water" I just fill the reservoir. (I don't have the plumbed in version of the oven.) I don't do it before preheating because somewhere in the Miele manual it mentioned that the oven works best with cold water. So I always add water at the last moment. Maybe they just meant not to use water that was sitting in your hot water heater. I have no idea. The manual is vague in many places. And yes on MaxiBroil -- the baking steel does reach a higher temp, and the oven spring is better. I use it for both pre-heating and the first cooking stage. When I've pointed an IR thermometer at the baking steel after preheating, it's something like 480-490F. I forget the exact figure, but it's significantly above 435F. I wish it got hotter too, but the interior of the oven is made very differently than a regular oven, so I suspect that's probably why it's limited. The same thing happens in the regular Miele oven (not steam) - the high broil settings let the baking steel reach significantly higher temps (~650F) than the highest setting on the oven (which I think is 575F). I have both ovens btw - and use the steel in the regular oven for pizza....See MoreHelp me decide on which Miele oven, please
Comments (6)Have you gone into one of the appliance store websites which allow you to compare up to 4 different models? That might help in your decision process. I have also been going round in circles with the miele ovens. I'm doing a single convection and convection steam oven but can't decide between the different models of the convection oven. and whether the features on the M touch justifies the difference in price for my way of cooking. I understand your need for 2 ovens with cooking a lot. When I had my family at home and was entertaining frequently I definitely needed 2 ovens. You have to decide what works for you and your way of cooking and your needs. How long will you be in your kitchen and how often will you use it and will you use the features? If you get the more expensive appliance, will you have to cut back on something which may be more important to you? Another option and you need to price it out. What if you did one cheaper oven and one M touch? If all else fails, do the math, $3000 (difference) over 10 years is 300 a year or less than a dollar a day....See Morerecent comparisons between Gaggenau and Miele CSO (combi-steam ovens)
Comments (29)@JJ Mekai . Hi. For what it's worth, I decided on the Gaggenau CSO instead of the Miele. Three reasons. I preferred the two-knob controls -- which at first can be intimidating, but once you learn what's what, very easy to use. I knew I was not going to use the Miele pre-programmed recipes. The second reason was Gaggeenau having the broiler "under glass." As NYGuy says above, cleaning the broiler unit on the Miele would be a real pain. I took one of the Miele CSO classes; the instructor was touting her "invention" of wrapping a damp paper towel around a fork and sticking it every which way along the broiler element to clean it. I have read, though, that the new models have a detachable boiler unit for easier cleaning. Finally, I got a very good deal on a scratch-and-dent model that came with the complete warranty. That still made the Gaggenau more expensive than the Miele, but I got the side opening door and self-cleaning feature as well. Have been very happy with the choice, especially for baking bread and cooking veggies using steeam. Pizza also cooks well. When we've had lots of people over to make pizza, I put a pizza stone (not Gaggenau's version) on the bottom rack, heat the oven for an hour and then also use the broiler. Works as well as the regular oven, even without having bottom heating. Like anything new, there is a learning curve -- and I am still learning. My only regret is not getting the Gaggenau wall oven. There I went with the Miele purely because of price. It's been fine, but I miss the knob controls and the side opening door. As in so much of life, compromise rules the day!...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 Moresarahbr2
8 years ago
Chanop
8 years agolast modified: 8 years agoHa ha, you are right, eshmh. It seems 6805 with wireless probe is for European and Australian models. Mine lived in the slot next to the fresh water reservoir.
Sorry for any confusion caused.
sarahbr2 thanked Chanopsarahbr2
8 years ago
PROJoe Henderson
8 years ago
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