Double Ovens- should I do one Combi-Steam and one standard convection?

3 years ago

We are buying an older home and renovating. Thinking double ovens. Researching non-plumbed Combi-Steam and 30” convection. Who has this combo and what brands do you recommend? Anyone using a Combi-steam stacked with a speed oven instead(and not using a microwave)? Thanks

Featured Answer

darbuka

3 years ago

last modified: 3 years ago

I highly recommend that Miele combination. We have ours nearly 4 1/2 yrs, and can say they both perform wonderfully. I usually don’t eat white meat chicken or turkey, as I find they‘re always dry. But, done in the CSO, white meat is always succulent. The convection oven is awesome for baking, and everything else. The digital controls are a cinch to use.

Our CSO is not plumbed, btw. It’s really no big deal to refill the little canister before using the oven. Takes a few seconds.

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Comments (7)

chispa
3 years ago
Love my Miele CSO XXL. Mine is plumbed (water and drain) which I highly recommend. I also have a 48" range with two ovens, but I much prefer using the CSO. We still have a MW and I don't think I would give it up, even though we don't use it that much.
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3 years ago
IMO all the newest and greatest appliances need to be researched for how you cook and what seems important to you. The only steam ovens I am familiar with are commrecial ones and have not had good experiences with them as they seem to break down a lot.. I also do not think any home needs a 48” range since even commercial kitchens rarely have them . The venting itself runs more that the range cost .I do not think I would lose the MW they still have IMO a purpose. I also do not like stacked all in one combinations of ovens . So if you go with this combo have 2 separate units installed in a stacked design then if one dies you still have the other. If at all possible visit a good appliance store that can demo the pieces you are thinking of ( probably hard right now). I run a catering biz from my home with 36” 6 burner all gas range with convection and also a double electric wall oven also convection, I never have trouble cooking chicken or turkey to a nice moist finish.
Jennie Realty
3 years ago
Would any of you consider using an XXL Miele CSO or perhaps a Thermador CSO, which has the largest capacity of any CSO I've seen yet, as a complete replacement for a regular full-size convection oven? I'm wondering if it would work in terms of volume and how hot it gets. Would appreciate thoughts.
sherri1058
3 years ago
I have a plumbed CSO over a convection oven (Gaggenau). Convection oven is rarely used. Ditched the microwave and never looked back.
homeownerva
3 years ago
last modified: 3 years ago
I am considering getting a Thermador CSO as a replacement for a regular full size convection oven. The oven has true convection, which can also be turned off and the oven can be used in regular bake or roast mode without the convection fan. The main trade off, as far as I can tell for my lifestyle, is cookies would have to be baked on 2 sheets at once instead of 1 as a regular sized sheet pan won’t fit. Which I can live with. But otherwise, all 9x 13 pans fit, you can roast a big turkey, etc.
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The Chair Affair LLC
3 years ago
I have a Wolf CSO non-plumbed over a Wolf E Series Convection oven. Love both. Between the two, I think you're covered for every possible cooking scenario. I use the CSO more often, for both the steam settings and the convection. I also use the auto steam bake mode a ton. It's great for steam/roasting vegetables and seafood like salmon that can stand up to brief high heat. It starts in the steam mode and then switches over to the convection bake mode at 410 degrees, so really more like a roast. I should try other meats in that mode.

Double Ovens- should I do one Combi-Steam and one standard convection?

darbuka

Comments (7)

chispa

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