M https://us.anovaculinary.com/products/anova-precision-cooker-reusable-silicone-bag

I find that a lot of things are reasonably straight-forward to translate from conventional recipes to either steam-enhanced or sous-vide recipes. The key insights are that steam allows for faster heat transfer, and thus cooking times go down in combination modes (i.e. when cooking above 212°F); and secondly, when cooking sous-vide (i.e. below 212°F), you only ever heat up to the desired interior temperature, but you increase cooking times. The latter is something that you probably need to look up online. But there are plenty of sites that list recommended temperatures and times for the various protein choices.

If you need a collection of recipes, then https://sites.google.com/site/combisteamconvectionsteamoven/home/recipes-and-guides is probably a good starting point.

Other than that, if you live close to a Miele Experience Center, I can absolutely recommend taking one or two of their CSO-focused cooking classes. It gives you a great introduction to how steam works, and it gives you a good opportunity to ask questions.

I don't think they do any sous-vide style demonstrations though. If I recall correctly, the sous-vide function was a relatively recent addition to the software that controls the steam ovens. I guess, Miele hadn't initially realized that their hardware happens to also make for a great sous-vide appliance in addition to all the other things that it can do.

BTW, this is not entirely obvious when looking at the user interface, but whenever you set the temperature (normally in 5°F increments), there also is a little keypad icon that allows you to set the temperatur in 1°F increments. I haven't tried, but I suspect if I change the oven to centigrade, I could probably set the temperatures even more fine-grained.

Hi M, Yes I have been to the Miele experience center and have found their classes (and lunches )to be great. They also gave out the recipes for the dishes they made that day so I do have a small collection. Interested in doing more when I find time. I am impressed with how much experience you have with the CSO-thanks for all your advice.

renovations in full swing ! looking forward to my new ovens, and cooktop, hopefully finish in the Summer. Been busy with millions of decisions but will be in touch when all down. Thanks again.

Sounds exciting-please post photos!!

will do ;)

lisaandmarcel Signature polish comes with the Wolf cooktop-it is great and I recommend you buy a large size as it will keep your appliance looking like new-that and a microfiber cloth

Okay good to know thank you Margo :)

Don't know how I missed this thread in January with all my research on the Miele CSO. Glad it was resurrected. Such great information in here, thank you ladies. (and gents). Miele should give you commission. ) or a free roasting pan...)

@Ostrich, if you are still around, I'm interested in hearing if you have finalized your choices. I keep going back and forth on the decision about the different 30 inch convection ovens. I had actually at one point ruled out any of hte Miele appliances besides the CSO as service in my remote area is problematic. Now, however, the technicians at the local appliance store I am using are getting Miele certification so that isn't an issue any more. But like you, Ostrich, I'm thinking I don't need the most expensive M touch option. I know you were thinking of the pureline 30 inch convection and it makes a lot of sense to me. We are off to the Miele Experience center later this morning for a convection oven demo so maybe that will help me decide. I have had convection ovens for 30 years so I know what they can do, it's just whether with the CSO, countertop speed ovens/air fryers, barbeque and so on. which model I can go with.

i'm interested to hear the sous vide option works really well. I had read somewhere that the calibration of the temperature control wasn't fine enough for real sous vide.

i'm going to take another look at their built in vac sealer drawer. Very seriously considering it ( or the one by wolf which has a plain stainless drawer front) The freestanding models by vacmaster and similar companies are so bulky and really require an investment of counter space. ( and are not attractive to look at.)

Ostrich, not terrible at all! I am still hankering after a big 48 range for its looks. I love the aga elise and mercury induction ranges. and I so want a la cornue. They are so amazing to look at.

I keep going back to the M touch 30 inch miele because of it being eye level, the steam assist , the rotisserie, the masterchef program, the wireless probe. more for what it can do than for its looks. Went to a demo today and loved it all over again.

Sounds like you have signed on the dotted line for your ovens. But did you ever see the Signature suites ( upscale LG version) 48 range. https://www.signaturekitchensuite.com/us/products/ranges/48-inch-dual-fuel-pro-range-sous-vide-and-induction?utm_source=google&utm_medium=cpc&utm_term={term}&utm_content=48_inch_range&utm_campaign=truetofood_2018_pilot&gclid=Cj0KCQiA-onjBRDSARIsAEZXcKZH91RuxQkAU2TGmz7DD7V3veVSM_1cphK9y7y8wfQZwWAUWYaivKoaAmqQEALw_wcB

I thought of you when I first saw info on it. It has gas, induction and sous vide.Ovens are steam oven and convection oven I spoke to an appliance store owner who saw it at a show and sales rep who went on a course to cook on it and they both said it was awesome; like they took the best part of every oven range and put it into one.

But i still think that with separate components, like a range top, 30 inch convection oven and the miele xxl cso, i can get the best of each one. Just not so pretty.

waverly6, I have not heard of this Signature brand before! I guess we can't get it here in Canada.... SIGH!

Anyway, we only use the oven for basic things, so I know that the CSO will keep us really busy anyway! LOL! So having the second oven is just a bit of a luxury for us, and will make sure that my kitchen has the "double oven" for resale... ANOTHER TERRIBLE THING TO SAY/DO!!! Ouch...

BTW, I do like to have separate components. If one breaks down, the rest still works... LOL! Good luck.

ostrichThe signature polish came with the Wolf cooktop as a product they recommend for their stainless steel. I went on line and ordered a large bottle. I have not seen it in stores and had never heard of it before but it is great!

waverly6, yes I am pretty done kitchen build will be in production hopefully this week. They'd kill me if I switched all appliances now ;) I have never heard of that brand before either. I am really looking forward to my new cooktop, I had a 36" range and although it was lovely to work on it sat very proud. And my new kitchen will be cleaner lines so I am looking forward to the Wolf Cooktop to be flush with counter, and same countertop line all around. I am not sure all the differences with the Miele Oven and what ones do, I know mine has a meat probe, and steam function. I did go on looks as I was looking at Wolf Ovens, but was a bit leary of the blue enamel problems. But wasn't sold on the Miele when I saw them, until one day walking out of showroom, I spied a display of the Miele Brilliant White and I was sold. Spending all this money on a remodle and new kitchen I I wanted to love it, and I love the looks of it. I almost went with the Fulgor Range, instead of the original Wolf and so happy I looked on here, and found Margo with he exact same appliances.

Ostrich when will your kitchen be done ? be sure to post photos :) And come back to talk about how we are liking our ovens and learning curve. Especially the steam Oven !

Hello everyone! Finally, the house is done.... here are a couple of photos of the kitchen! Thank you so much for your input. You have helped me make some good choices for my appliances! Thank you again.

BTW, don't laugh at me - I have been so busy that I have not even learned how to use the CSO!!! LOL! But it sure looks good in the kitchen.... !!! Oh, and I love the Wolf Contemporary Gas Cooktop - it's absolutely brilliant! Such a joy to cook with it.

WOW!! Looks Fantastic. I think you will love all your appliances. I love the CSO and I am still going to the Miele showroom occasionally for their cooking classes.

Enjoy your new kitchen

Thank you, Margo! :-)

Now, where is my bottle of Signature Polish??? I got some water stains and things on my cooktop and I need to get rid of them!!!!! Margo, did you go on the Signature Polish website or somewhere else to order it? Their website looks a bit suspicious... LOL

I just found my Signature Polish and used it to clean the stainless steel stains on my Contemporary gas cooktop - it works like wonders! I love it. Yes, I'd better get a big bottle ASAP! :-) Thanks so much for the tip, Margo!

Oh WOW so nice, very clean and contemporary. You must be soooo happy it is finished !!! Thanks fo sharing Exciting !!! I am done also but will have to take photos and upload. I have used the ovens just a handful of times. Liking my Wolf Cooktop, not sure about the cleaning stuff you mentioned. I clean all the time with a sponge. Looking great Ostrich.

@ostrich.how exciting!!!!!!!

It all looks gorgeous and I love your choices. Love that you added knobs on the side of your gas cooktop. . I love knobs... I thought you were going to go with induction.? Love your waterfall island and your lights , and your backsplash and your pulls. And your range hood. Did you use the subzero appliance handles ? Can you post more photos please?

Lisaandmarcel, looking forward to seeing your photos. It's all very clean lined and great appliances.

My kitchen has been ripped out and I am moving out tomorrow. Still going back and forth on some decisions ( okay, many decisions.).

Thanks, lisaandmarcel and waverly6!

Lisaandmarcel, I use a sponge to clean all the time too, but this time the marks would not come off. Then I found this Signature Polish that came with my cooktop (thanks to Margo!) and the stains came off so easily! I could not believe how good it was. Now the cooktop looks like new again :-) (OK, it is quite new really LOL)

waverly6, hang in there! It has been such a journey and I am totally exhausted... still recovering from the home construction process! In answer to your questions:

- No, I did not use the Subzero pulls - I wanted something that would go with my other appliances and handles, so I got something else instead. I cannot remember the brand now, but it does look good and works well.

- I wanted induction but my family did not, so they won :-) I am pleased with this gas cooktop though. It cooks very well because the control is truly excellent, and it has plenty of ooomph too! Love it.

Will post more pics when I have more time.... which is such a luxury these days! :-) thanks again!

Hi All okay here is my big reveal for the first time !!!!!! Can't believe it is finally done after 9 months living in the basement with no windows, and much longer in planning. Have enjoyed this thread. Margo Margolis as I said I bought the same appliances as you Brilliant White and all. So crazy after buying them so very long ago I can finally use them ! Liking everything so far. Waverly I think the Miele interface is user friendly, I just baked some banana bread in the CSO,. Ostrich I bet you will be so happy as will I , to use our new kitchens over the holidays ! Here are some photos. Can't believe looking at them that they are my kitchen lol.

Wall ovens Miele Brilliant white and CSO.

At long last I have windows again after being in my little hovel as I called it for 9 months, with a 2 burner plug in cooktop and bar sink to wash my families dishes. I look forward to making meals up here !! fresh Banana Bread from CSO, cooling on our Wolf Cooktop..

Bonus photo of my island legs, I think they are so neat, ( Our Wolf cooktop in background.)

So exciting to see your finished kitchen. It looks just fantastic!! Really beautiful.Now we all must share some recipes for the CSO. I love the white glass ovens.

Btw-what did you use for countertops?

Thank you Margo,......Yes we will for sure keep it going. I saw a recipe for broccoli that I will try and let you know. My counters are a Marble. ( on another thread I need to post there also as I thought long and hard on what I wanted. ) Its a different kind of marble harder then some but not as hard as natural Quartzite. Time will tell but so far I am super happy I took the plunge. This was a once in a lifetime reno for me. :)

So gorgeous, LisaandMarcel! Been waiting for the big reveal all day!!! (Kind of embarrassing, but it beats packing up to move out). Very elegant and bright. LOVE those legs. So different. Love the marble. Everything works really well together. What wood did you put on your ceiling? Must be such a pleasure to finally cook in it after being in the dungeons for so long.

I'm lucky I get to go "home" to my other great kitchen while this reno is being done. I have been "cooking" on an air fryer and countertop convection steam oven for the last week and as I didn't plan for it, I'm ready to leave. I said this morning that I'm sure Hannibal's march across the Alps took less planning, packing and moving.

lisaandmarcel, this is totally gorgeous!!! I love your selections. So classy and elegant, yet clean and streamlined. Thank you so much for sharing these lovely photos!

Ostrich, lisaandmarcel or anyone else

jere that has the contemporary cooktop from wolf I’m interested in purchasing it , but I read your countertop has to be able to withstand 300 degrees heat. Anyone here with this cooktop thag has quartz counters? if so, how is that working out for you.

Hi Shon, I do have quartz countertop and so far it has not been a problem! Now, I have only been in the house for 11 months, and I don't typically use several burners at the same time (typically 1 or 2 at the same time only) but I do high heat cooking in the centre one (using a wok). So far so good! :-) I just LOVE this cooktop!

Thank you! That’s good to hear. That’s the only thing that I was skeptical about as I read online that quartz shouldn’t be heated past 150 degrees yet Wolf recommends that it be able to withstand up to 300 degrees. I’d be interested in seeing how many others have quartz. Also, have you/are you able to use a grill

plate/griddle on the stove?

Shon, I checked this afternoon when I cooked - really, the surrounding quartz countertop remained pretty cool even I used the burners on the sides.

I have never tried to use a grill plate or griddle on the stove though.... just not my style of cooking. But let me tell you - if the centre burner is good enough for a wok (I use a cast iron one with high heat!) it should work for a grill plate.

There are some cooktops or professional drop in range tops that have the highest heat burners on the side, but this one has the most powerful one in the centre, which makes sense to me. I was tempted to get the Wolf range top before, for that "pro" look, but then I gave up after knowing the requirements for ventilation. I cannot be happier with my Contemporary Cooktop, because I have enough heat (or more than enough heat!) for my cooking with the centre burner, and I really love its sleek style.

BTW, another huge bonus with the Contemporary Cooktop that the other Wolf ones don't have - the fact that the knobs lit up with LED when being used is such a great safety feature for me that I really am pleased that I have chosen it!!!

Great thread! Thanks for sharing your beautiful kitchens! I'm picking everything right now....so it's great to see examples of what I'm planning. 42" french door subzero, XXL Miele CSO, 30" Miele convection oven...and have to pick a 36" gas cooktop.

For those that got the CSO plumbed, did you install some kind of drip tray under the oven to collect water in case of leaks? Is there a drain that has to be installed?

And how hard is the inside of the CSO to keep clean? That annoying guy video above - his oven looked like a disaster.

I'm thinking we're going to do a natural stained oak cabinet with white counters and backspash. I'll panel the refrigerator and thinking stainless for the ovens, but I do like the white versions...

Thanks!

@ostrich @Shon m Could I check in 1 more time about the quartz temperature issue? about to embark on a remodel with the countertop stove and quart and want to check.

thanks!

s g - I really have not had any issue with the quartz countertop with my Wolf Contemporary cooktop at all. Now, I usually have at most two of the burners on at the same time, but there has been no issue that way. I love my cooktop!

S g, hapahaole, ostrich and others…great thread and great indo! I am just ordering appliances for my remodel. wolf Contemporary cooktop being one..any further thoughts on the quartz/genreated heat concerns that were brought up? or new experience? I am also looking at the Bosch side swing wall ovens. has anyone, or does anyone, know if you can install a wall oven under the Wolf cooktop? I don’t know much about steam overns, what advantage do you see with those? thanks, All!!

I ended getting the wolf 36” contemporary cooktop, subzero 42” French door, wolf combi steam oven, and wolf 30” convection oven.

So far happy with all choices! The cooktop install was the trickiest. Make sure you have the wolf certified guys install it. They had to come out a couple more times to fix a couple things.

@susanrhill34 , I have not had any problems with wolf cooktop and our counters whoever I went with natural stone, marble. Not sure about putting oven under I don't see why not but if you are doing that would you not just get a Range ? The benefit of a wall oven is the height is up on the wall so less bending over. ( Just food for thought) .As for my Steam oven I really enjoy it and defiantly recommend to people. I just it for canning, blanching, reheating food tastes much better and you can do loads, I bake bread, and use as regular oven when I need more room or something small. And use it most for Steam potaotes and veggies. Best for potaotes no water logging. Good luck

hapahaole congratualtions looks lovely !

susanrhill34, I don't have any problem with the surrounding granite at all, and I do a lot of high heat cooking here! So it really should not be a problem at all.

The only weird thing that just happened to me was that one of the iron grates for my cooktop mysterious cracked!!!! how on earth could that happen!? That was so bizarre.... I wonder if anyone else has had that happening with their Wolf Contemporary Cooktop iron grate at all?

“does anyone, know if you can install a wall oven under the Wolf cooktop?”

@susanrhill34 - there are issues with installing a wall oven under a cooktop. First, there is a clearance issue. You must make certain to abide by the clearance specified for below the cooktop, and the clearance specified for above the wall oven. There often is not enough room for both, so you’d have to find another combination of cooktop and wall oven where there would be enough clearance for both. Second, the wall oven installed under a cooktop will be so low to the ground that when the oven door is open, it is nearly touching the ground, and that low height is awkward and cumbersome for taking things out of the oven that are boiling hot, heavy, and/or sloshing. Third, you would be better served with buying a range. A range would cost thousands less than a cooktop with wall oven underneath including the challenges of installing them.

I have quartz counters and have not found the heat to be a problem with the cooktop. I am careful to make sure pots/pans don’t stick out past the grates… it’s pretty easy to do.

I like the steam oven because it’s smaller. It’s great for heating up a bunch of leftovers or when you need a smaller oven. Wolf gives you a cool cookbook w recipes that show you how to use all the features. I still need to try it out to best use the oven.

@ostrich

regarding your cracked grate..I read a review the other day on one of the retailers site’s about this problem. The review stated that he had his grate crack 3 (or 4?) times within a year. The man who wrote the review also noted that he literally is a rocket engineer and hence knows something about heat exchange, etc. (might have been on Build.com, but sorry not sure). I have read many reviews on this cooktop and have only seen this one about the grate cracking, until your comment.

I have used plenty of high heat on mine and I keep my house at 65 in the winter which takes it from fairly cold to hot rapidly. I have had no cracked grates over the four years of ownership.