Sourdough bread in Miele combi-steam oven
markwt1951
7 years ago
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Miele Combi Steam Oven, Convection Oven and Hard Water
Comments (7)The way I understand things, hard water is bad, because it leaves deposits. Contaminated water is bad, because the contaminants can clog things. Demineralized water (distilled or reverse-osmosis) is bad, because complete lack of minerals makes water more prone to corroding metals. And acidic or alkaline water is similarly bad. So, ideally, you supply soft clean tap water. Where that isn't available, an ion-exchange water softener can remove hardness without removing total amount of minerals. And a carbon or particle filter can remove contaminants, if applicable. These restrictions are true for all kitchen appliances regardless of brand. So, switching from Miele to Wolf just because the wording in their manual is different doesn't actually buy you more reliability. Switching from plumbed to supplying suitable (!) bottled water would help though. And you can do that with either brand. And installing appropriate point-of-use water treatment would work just as well....See Moreinstallation of Miele combi steam oven and 30" convection oven
Comments (11)Hi Grace, I love my Poggenpohl kitchen!! I worked with Ellen Mclean at the 23rd street showroom i NYC and she was amazing. The design and craftmanship are outstanding.The kitchen both looks great and functions really well. I have the Segmento model with integrated refrigerator and dishwasher which I recommend.I have the Miele combi steam oven and the 30 inch convection. Both fantastic. I have the Master chef oven that has the rotisserie capability and have used that often. The auto roast function is well worth the oven-have made perfect roasts.I have gone to some cooking classes at the Miele Exoerience center and they are so helpful with information and recipes. I am so happy I went with the Miele appliances. I have the 36" wolf contemporary cooktop which is flush with counter- looks good in my kitchen island. If I can, I will post some photos. What are you considering? Happy to answer any other questions....See MoreHelp with Miele Combi steam oven + 2nd oven?
Comments (12)I want the broil feature and only those two offer it... wolf does not. Since i will be putting the cso with a single convection under it and another single convection under a cooktop next it I don't think there is an option to mix appliance, While Miele's CSO has a broiler element, it's only about as powerful as what you'd expect for an "average" residential oven. I find it works to give dishes a little bit of heat from the top, but it isn't really very useful for char broiling. That's a problem with a lot of ovens. If you want to get a good broiler, you need to buy a higher-end gas oven (those often advertise what they call "IR" broilers), or you need to buy a Bluestar wall oven. That is one of the few electric ovens that is known for having a very good broiler element. Putting a wall oven under a cooktop doesn't generally work all that well. Not only do you have to negotiate the clearance requirements between the wall oven and the cooktop, there also is the problem that wall ovens typically sit closer to the floor. With in-wall installation, that's awesome. But when you are already in a bottom cabinet, that means the door is too close to the floor and it's very awkward to access. As for mixing and matching, I honestly wouldn't worry too much. Nobody is really going to notice after a few weeks. It's a little more noticeable when the units are directly next to each other. But even that doesn't matter much. We have a stack of Miele CSO and SpeedOven in the wall, and a Bluestar range right next to it. I don't think anybody has spotted the different brands yet. We also have a paneled SubZero fridge, but we installed a Miele handle, as it happened to be cheaper and a design that worked better for us....See MoreProofing mode on Miele DGC 6765 combi steam oven
Comments (6)Thanks everyone! Good to know that proofing temperature and moisture range is wider than I thought. I’ve only ever proofed on the countertop or maybe near a warm oven and it often takes longer than I’d like for my dough to rise. I wasn’t sure if Proofing mode was included in the Special Modes for this model. (To be clear I don’t have it yet, just trying to decide which to buy for our kitchen renovation.) The manual seems kind of generic for Miele combi-steam ovens and not specific to the DGC 6765. Maybe they all have the same modes, though. The specs page for this model just says it has “special modes” but not which ones. Miele could be a lot clearer about this! The spec sheet also says the temp range is 85-435 F as an oven and 105-212 F as a steam oven. But for proofing, the manual says to set it to 86 F and 100% moisture. Does that mean you can have steam at below 105 F? Sorry for the naive questions; I’ve just never had a chance to try one of these....See MoreDoug
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