Miele Combi Steam Oven - XL vs XXL (and layout advice)
Hi folks!
I posted a few weeks ago to get advice on [kitchen layout[(https://www.houzz.com/discussions/feedback-on-galley-island-kitchen-design-and-appliances-miele-etc-dsvw-vd~4753675) and appliances - the advice was great and we are getting closer to finalizing the floor plan and appliances.
Based on my own research, and advice from GW and appliance store, I am going primarily with Miele (M Series, Contour Line) appliances for CO, CSO, warming drawer, dishwasher, microwave and Sub-Zero for refrigerator.
I thought I had settled on the Miele DGC 6765 XXL plumbed CSO (Contour Line) to pair with the Miele H 6780 BP Convection Oven. However, I recently learned that the XXL does not have a matching 30" trim kit to fit in a vertical 30" stacked arrangement. However, the Miele DGC 6705-1 XL plumbed CSO does have a matching trim kit.
There was a similar post on this earlier this year, with some hint that a trim kit for the XXL was forthcoming, but I couldn't find anything to corroborate this. I am going to inquire with Miele, but wanted to see if GW folks had any insight or advice?
I've posted elevations and floorplan of kitchen below. It seems my best options are:
- Stick with the current XXL plan, and trim the 24" CSO with cabinet.
- Stick with the current XXL plan, and hope Miele comes out with a trim kit to match the XXL. Construction starts in September, and it will be a few months before this will be installed.
- Downsize the XXL to the XL and keep current layout
- Downsize the XXL to the XL, and re-stack the flow so that it's CO, Warming Drawer, XL CSO. (I didn't do this with XXL because I thought it would be too tall.)
- Keep the XXL, but swap placement of the CSO with the microwave. It seems the microwave I have chosen (Miele M 6160 TC) is identical in size to the XL CSO and uses the same trim kit.
- Keep the XXL, swap with microwave, but also re-stack and re-stack the flow so that it's CO, Warming Drawer, Microwave.
I don't love #1. #2 would probably be ideal, but want confirmation this would be option. #3 and #4 seem OK but I kinda like the bigger oven idea. #5 and #6 are acceptable alternatives to me if #2 doesn't work out.
Any thoughts/advice? Thanks!
Here are the elevations and floor plans.
Galley wall (east):
Kitchen Island (West)
The floorplan, which is a little out-of-date (particularly the island, where I have moved the M/W to the far right) but to give you a sense of overall look/feel.
-joe
Comments (10)
Related 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 MoreMiele CombiSteam XL v. XXL
Comments (1)Well, last night I cooked prime rib, roasted potatoes, carrots and parsnips in the combi. Earlier in the afternoon, I made a bread pudding, and my lunch was regenerated chicken from the night before. In other words, my combi is my go-to oven, and there isn't much that I don't cook in it. I don't have the Miele, but you would be surprised how much fits into a combi. I also love that it is smaller, so it heats up faster than my regular oven. Take a look over on the appliance forum, there are lots of discussions over there. Here are a couple to get you started: https://www.gardenweb.com/discussions/4530439/miele-combi-steam-xxl-vs-xl-do-you-wish-for-bigger?n=39 https://www.gardenweb.com/discussions/2291555/miele-combi-steam-oven-owners-thread?n=266...See MoreCan a Miele XXL steam oven serve as a primary oven?
Comments (9)Pizza is the odd thing out. You don't often need super high oven temperatures. Even bread can be baked just fine in a CSO. But pizza is the one exception. It works better the higher you can crank up the heat. If you regularly make pizza from scratch, look into getting an oven steel and/or make your pizza on your outdoor gas grill. Also, a good trick for making yummy pizza at home is to switch to pan pizza. It doesn't require as much heat and always comes out perfectly. But it admittedly is a different style. If you have your mind set on the type of pizza that needs high heat, then really nothing else will do....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 MoreJoseph Fitzgerald
6 years ago
Kelli Duggan
5 years agoKelli Duggan
5 years agoJoseph Fitzgerald
5 years agoKelli Duggan
5 years ago
cabinathome
3 years ago
kfpwvt