Can a Miele XXL steam oven serve as a primary oven?

3 years ago

I am in the process of remodeling my kitchen and I am hoping I can get some advice on my appliance choices.

I initially thought of having a Miele XL Convection steam oven stacked over a 30 inch wolf convection oven. I am trying to cut down on the cost and also increase some cabinet space. I also know that we don’t do a lot of baking. We use the oven primarily for reheating pizzas, occasional cookies/cupcakes for the kids, bake fish etc. I am also not liking the cocktail of brands on the oven wall.

I am wondering if I should just go for just one Miele XXL Convection Oven? I would love to hear from folks who have gone this route and not regretted later.

Featured Answer

M

3 years ago

We have exactly this configuration (albeit the XL) for our wall ovens. But we also have a gas oven in the range, for a total of three ovens.

I like this configuration a lot. But then, it sounds as if I probably cook more complex meals than what you anticipate to do. In that case, I think you'd be perfectly fine with those two ovens. They're great

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Comments (9)

M
3 years ago
There are times when I prefer my big in-range oven over my Miele CSO, but I don't think there is any dish that couldn't as well make in the CSO. Some minor adjustments to cooking might be necessary, but nothing major.
S Shr
Original Author
3 years ago
Thanks M. I have still not decided whether I will go for the Wolf Oven, but it’s assuring to know that the Miele CSO can get the job done if I decide not to go with wolf.
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First of, congratulations on your good deals for these three units. They will serve you well. For ventilation and wiring purpose, you will need a gap at the back of the shelf behind unit. For combi steam oven, this is where the oven sucks in the air in. It will vent warm air to the front underneath fascia. So following diagram #1 looks fine. For the sentence "The cabinet housing must not have a back panel fitted behind the installation niche", this must be from a newer manual of the combi steam oven. For example, see newer 6805 manual vs older 6805 manual. In a version that I have it uses "Make sure there is no back wall behind the building-in recess" which means that there should not be a cabinet back wall right at the cut out area. See picture for air intake in combi steam manual in installation section. In terms of installation each is 18" tall, just need to be arranged such that coffee machine is not too tall, and speed oven not too low. Perhaps somewhere where the bottom of the combi steam oven is a little bit below bench top level. A combi venting warm air at the front is not an issue for comfort. I have only combi steam oven in my kitchen and its bottom is at the bench top level which is very convenience, but that would put coffee machine a little too high up, if it is going to be on top. Here is an image from mile-vs-wolf-steam-oven thread. Found a funny image on the web of Miele ovens, noted the coffee machine location.
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If your CSO is your only option for broiling, then sooner or later you won't be able to perfectly clean the oven cavity. You will have some splatter than won't come off. That's just the nature of broiling. Presumably, you're ok with that. But it's one of the reasons why I use the gas range when I need to broil something. I'm less annoyed by that oven getting dirty. Also, my gas range has a much more powerful broiler (it's almost as good as a commercial salamander). So, I'd feel limited by using the broiler element in the CSO. On the other hand, compared to a toaster oven, I would expect my CSO to do better. It is plugged into a much higher-power circuit than a counter top oven. In fact, I have both a Miele SpeedOven and a Miele CSO, and I know that he latter has a much better broiler
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I won't try to convince you on one over the other, but I wouldn't think dealing with two stores would bother me. In my case it really didn't matter because our remodeler deals with the brands enough that he wanted his own folks to install them, so we just had them delivered by the appliance center and he went from there. Bluestar vs. Wolf: I think you really just need to see them both up close to see if the open burners would bother you aesthetically. We really like them and like the look of them (they just look serious :). Each burner has its own cast iron bottom mold and top grate (I think the wolf top grates are double deep?), and clean up is really, really easy. We just use a hot wash cloth or sponge and wipe down debris after use...any salt, cooked bits, etc., just falls through the bottom grate onto a slide out catch pan below, which we line with aluminum foil and replace periodically (If it's wet food spillovers, then obviously sooner, but the bottom grate catches most things). If you really need to, you can just take an individual burner's set of grates off and scrub it with soap/water. The wolf is beautiful and was on our short list, so if you don't think you'd be able to live with the look of Bluestar, then you really can't do wrong either way. We were called by the afterburner BTUs of the bluestar and actually liked the more "component-like" structure of the grates/burners to clean as needed.
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In my previous house my Mieles CSO XXL was placed under the counter in the island. I didn't have room for it anywhere else and I was able to use the water supply and drain from the prep sink next to the CSO. I was happy to have the CSO, but didn't love the low installation height. In the house we built this year I went with the Miele CSO XXL again and this time installed it in the wall with a Miele coffee machine above it. The CSO height was determined by how high I could place the Miele coffee machine and have that also be comfortable to use. The top of my CSO ended up at 41". I'm not that tall, so that is a comfortable height for me to place things in the CSO. Got a plumbed unit again and was able to connect to the drain and water line of the laundry room sink on the other side of the kitchen wall. Plumbed is the way to go. I use the soak/rinse cycle after nearly every use, to keep the CSO clean, and having it plumbed means that all I have to do is press a few buttons and the CSO does all the work. No filling or emptying water containers. As far as steam, that should not influence where you place the CSO. No different that a regular oven. When you open a very hot oven, either in a low range or higher on the wall, you will get a blast of heat. With the CSO you will learn to open the door slowly, take a step back and not stick your face over the door! Not an issue and humans are capable of learning quickly! :-)
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M
3 years ago
Read up on the ongoing problem that Wolf has with enamel chipping in their electric ovens. Eating bits of glass isn't my idea of fun. This is actually a problem with several brands. But the stainless steel interior of the Miele CSO nicely avoids that issue.

On the other hand, a CSO admittedly is a much more complex appliance. It might be one of those cases where an extended warranty is a good idea.
irynaq
3 years ago
Hi, I know this thread is old but would you mind updating what you ended up choosing for your wall ovens? I'm also considering the XXL Miele Steam combi oven, but stacking a Miele Speed oven on top of it. I hope the these two ovens, although small in size will be enough for us since like you we don't use our oven a lot.
jdsb2
3 years ago
@irynaq I have both the Miele XL combi-steam and speed oven, but also have two additional ovens: A gas range oven and a 30" Miele convection oven. I believe the combi steam oven is limited in how high the temp goes, and the speed oven is small. We cook pizza and other things at 500 so being able to use that temperature is important. I would make sure to check the oven specs.
M
3 years ago
last modified: 3 years ago
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.
jdsb2
3 years ago
We make homemade pizza at least once a week, and often make pan pizza. I also bake bread regularly, and the oven I use depends on what type of bread I am baking. I have the best results with traditional sourdough baked at 500 in a Dutch oven.
M
3 years ago
My CSO maxes out at 435°. Yes, that is less than what I can do in my gas oven. But I found that it tends to still work fine for making sourdough bread. You might need to adjust baking times a little, though.

On the other hand, I agree with @jdsb2. Baking at high heat in a Dutch oven is a very hands-off and reliable way to get to good results. So, I too do that most of the time.

Can a Miele XXL steam oven serve as a primary oven?

M

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Can a Miele XXL steam oven serve as a primary oven?

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S ShrOriginal Author

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