https://mielestore.com/dggl8-perforated-pan-68oz.html

The dimensions for the trays are all posted. Or check the User Instruction Booklet that likely can be downloaded from their site.

I like the Miele trays. They are definitely nice in how they fit perfectly. But if you find an alternative source for compatible third-party trays, please post them here.

The internal size of Miele DGC XL and XXL is compatible with their oven for which it translate to non compatible GN size by default. A 1/3 and 2/3 GN will fit depth wise.

Miele sells a rack called DGA, see https://www.miele.com.au/domestic/flexiclips-2031.htm?mat=08249560&name=DGA for example. This rack allows two 1/3 GN pans or one 2/3 GN pan to fit. For shallow pan steaming, I think it is worth buying Miele pan as you can use all the real estate.

For deeper pan steaming, the rack might be a good option.

If you want to use solid pan, just put them on the normal rack. For me I keep a lot of food in GN pan with lid in the fridge, and often just reheat using the same container putting them on top of wire rack.

It is only for pure steaming option that Miele perforated pan has a definite plus on real estate side over GN pan for which its convenience outweigh its asking price.

This instagram picture shows four trays in an XXL, model no. 6860, note where someone asks the model no.

Looks to me like they have four of the flexi-clip sliding-rail racks with four perforated trays.

I don't think this answers the question, but it does show that four trays can be done, which is impressive.

https://www.instagram.com/p/BWuvqnzDHeJ/

I am getting the XXL for my remodel this Summer. I have looked up the stats on the Miele site and they say in several places that the XXL prepares a meal of 4 trays. The XL a meal of 3 trays. If you watch one of the videos they suggest a dessert on the 4th tray. What does GN stand for ? Somehow I missed that :) I wish there was a demo dealer anywhere near us but there isn't . When I look on the Miele site they only have a few stores that they are doing demos for 2019 and they repeat these offerings over and over but in the same places. That is really too bad. Since I had double Miele ovens and a built in Miele deep fat fryer for 11 yrs in my other house I am willing to take the chance that the steam oven will be wonderful. I will continue to watch for new threads.

When I bought our steam oven, it came with a promotion for a whole bunch of extra trays, racks and slides (don't quite remember the details). My XL steam oven now has two levels of full-extension slides, and one level of wire rack holders. I can in principle fit a total of six half-trays in there. My CSO came with one perforated and one solid half-tray. Those are the same trays that you see in the Instagram picture posted earlier.

I find that I now have a pretty good selection of different cookie sheets and containers, except for a noticeable lack of a sufficient number of perforated pans. So, I bought an extra DGGL 20 steam tray. It cost ~$50. I wish Miele included two instead of one steam trays with the appliance, and $50 is maybe a little higher than it should cost. But buying the extra tray isn't the end of the world.

On the other hand, if it hadn't been for the promotion that gave me those extra trays, I think I would have been disappointed. The CSO does have an unusual interior dimension and in most cases requires buying all new cookware. Of course, being a steam oven, you can always just set a regular ceramic plate or bowl into it. It just won't pack the cavity very efficiently.

My son is a chef and I realized I just gave him 4 of these !! I had gotten them from a restaurant that was going out of business...they were free. I'll have to take them back :)

I have a question for anyone who owns the Miele CSO XXL. I am use to two full ovens and in our new build I will have a 36" range. Do you think the CSO XXL will suffice as the second oven? Or should I still put in a 30" convection oven and a CSO? Thank you so much!

Hi everyone, Old tread but I have the same question as the OP…

I have a Miele CSO 4086XL which I don’t have access to at the moment. My oven uses the DGGL 20 and DGGL 12 pans and the exterior length measures 17.7” long. Does anyone know the interior length of these pans?

I’m searching for a sink where the pans rim can sit on the sink ledge instead of buying a sink with colander and basket accessories. I want to rinse my vegetables in the Miele steam tray and then pop the tray into the oven. Or remove the tray from the oven and set it on the sink ledge.

TIA!

I'm not clear what are interior dimensions. The specs on the miele website do not mention interior dimensions.

When all else fails call the miele technical/customer support phone number.

If you are just rewarming or defrosting food, you can use your regular ceramic/glass plates and set them on the racks. I rarely use the pans that came with my oven.

Customer service was only able to reference the exterior dimensions of the pans.

Sounds like the CS people only went so far as to look at the specs in the manuals.

Next up, call one of their 'experience centers' directly, bypass CS. Princeton, NJ would the first choice, and ask for one of the sales consultants to measure it for you. I've been to the Princeton center and these folks are uber helpful, they know and use the products even the accessory items like trays, pans, cutting boards, shelves.

Thanks for the suggestion. The 2 experience centers in my area are temporarily closed and they are working from home.

Looks like I'll have to wait until my CSO is installed to figure it out.

Does anyone steam and then roast their veggies in the steam pans in the CSO? I received both a couple of perforated and an unperforated pans with purchase, and the instructions booklet made me worried about which ones I could use without steam. I now see I can use my multi-purpose tray with high heat, so will start to use that for a combi-mode recipe. I've been using regular roll pans but am thinking the steam pan would allow the water to evaporate nicely after the steam and before the roasting cycle turns on, but worry that the high heat of roasting will damage the perforated "steam" pans. I just don't get enough flavor out of veggies that are steamed only. Ideas? Prefer not to use two pans. Thanks!

Thanks Chanop for the tip with the Miele DGA GN adapter. This mean i could try rational GN 2/3 acessories, in particular the 2/3 grill plates ,

Simple_Mind have you tried this and does this work for you?

Ardy , i haven’t tried yet as I am still waiting for my CSO too arrive. (likely August)

Bumping this old thread because I have the same question as mfrsinfo above. We just got the Miele CSO XXL and so far, it seems great, but struggling to figure out pan usage. This is especially the case since the CSO only comes with one wire rack, and their Canadian website doesn't seem to sell extra wire racks!

The Miele CSO manual says we shouldn't use the stainless steel pans for high temperature cooking, which also means that combi-steam cooking would be out of the question. So, how do you all use the perforated and solid stainless steel baking pans? For steaming only? And which pans do you use for combi-steam cooking at high temperatures?

Also, my NordicWare half-sheet pans are just a bit too big to fit in the wire rack holder. Does anyone have any suggestions for brands of half-sheet pans that would fit into the racks for the Miele CSO? Thanks in advance!

You can call Miele directly and ask for their parts department - they will most likely sell you an extra rack. They will be $$$$. My rack has not weathered well and is beyond getting clean and I was shocked at the price. Didn’t your oven come with a solid and perferated dark baking sheets - universal baking trays? They can be used as racks.

> The Miele CSO manual says we shouldn't use the stainless steel pans for high temperature cooking, which also means that combi-steam cooking would be out of the question.

I looked and do not see that stated in the manual for the CSO oven I have, a model from the 6705/6805 series. I believe the trays are the same as the new, latest models. But no matter I have not and would not cook -- i.e., bake, broil or roast -- something in one of the perforated trays simply because I would not want fat or other drippings to get on the floor of the oven. Drippings from steaming food, yes sure the oven is designed for that.

Two suggestions for you,
-Get to a Miele experience center and attend two of the training sessions they have, there will be one for 'new to steam cooking' and a second one for 'how to CSO.' The sessions and the people doing the training are very good. I'd specifically avoid any training from an appliance dealer, the miele staff people are night and day different (better) than applicance dealers.


-Look thru and ask your question in the Miele CSO oven owner's thread. That thread is a great resource, on a level with the training at Miele experience centers, and the thread goes much deeper on many topics. I have five different Miele CSO cookbooks in PDF format (some 450 pages long), two I got from training sessions, and the rest from links in the CSO owners thread. And there are two or three really good websites linked in the thread, steamandbake.com etc.

Thanks!

future_retiree- I must have missed the Miele CSO oven owners thread, but that looks like a good hefty resource. I'll look through it then might repost my question there if there's no clear answer. I do see that some people mention using the perforated baking pan (I assume it's the same one as the included accessory) to bake bread, which I imagine would be at high temperatures, but not sure. Our manual on page 21 has a box that says: "The perforated and solid cooking pans will be damaged by high temperatures! Use them only in modes and programs that work exclusively with steam." So not sure if the pans have changed over the years? I've also emailed the local Miele Experience Center to see if they have any classes or demonstrations coming up. Sounds like a great resource too.

Kim G- Our CSO comes with a stainless steel perforated pan and a dark-colored universal tray, but it does not include a dark perforated pan for airfrying and the like. I do see one for sale on the Miele website though. Good to know that I might also be able to call Miele to special order an extra wire rack. I go to the US on occasion and it's much cheaper there, so I might also try to pick one up at some future point.

Looking forward to experimenting with the new CSO!

I have a 68001BRWS & similarly sized Miele steam oven I was thrilled to find GREENPAN cookie sheets for 6.00 that fit horizontally perfectly they give up some depth but I can use 2

What are the dimensions of the Greenpan cookie sheets?