skip to main content

Proofing mode on Miele DGC 6765 combi steam oven

2 years ago

I’m having trouble finding this out online — does the Miele DGC 6765 combi steam oven have a bread proofing mode? What temp does it use? This is the plumbed XXL model I’m looking at, in case there are differences.

I read somewhere that the Miele combi steam ovens can’t go lower than about 105 F in steam mode, which seems higher than ideal for proofing.

Thanks!

Sort by:Oldest

Comments (6)

opaone
2 years ago
last modified: 2 years ago
We proof in ours anywhere between 80-95°f depending on the dough. You should not need moisture for proofing, only for a portion of baking?
awm03
2 years ago
IIRC, my old KitchenAid proofed at 105 degrees. It worked very well. My new GE proofs at 100 degrees, & that's fine too.
Related Discussions
combi steam oven- Wolf now vs wait for Miele?
Q
Comments (45)
We had been waiting a long time for this oven to appear in Canada and we planned to install it in our new condo that is under construction. We had ordered it and obtained confirmation from Miele that it would operate at 208v. We have since found out that this oven has not been approved by the Canadian Standards Association (CSA) for use at 208v and consequently Miele are now not offering it for sale in Canada. Apparently it has been approved by the CSA to run at 240v but no one in Canada has this voltage available to them. Our condo builder told us it would cost about $2000 for extra wiring and a transformer and we would have to put up with a hum and a transformer mounted "in the open" for cooling requirements. He also told us he would not install a device if it was not CSA approved. If any Canadian reader has a different story on the power supply, we would like to know. We were very, very keen to get this oven and are frustrated that Miele would not have addressed this power supply issue.
...See More
Miele Combi Steam Oven - XL vs XXL (and layout advice)
Q
Comments (10)
I have been researching various Miele combinations for the CSO and the CO both 24 inches wide. I had designed an alcove in the kitchen 90 degrees from the island for stackable CO and then the CSO XL. Both are the Sensotronic because the CO 24 inches doesn't come in the M touch. The CSO is unplumbed because I was told that filling the water and emptying the condensation tray is really easy. I am now re-thinking these choices. I thought getting the CSO XL was nice for daily cooking along with the induction cookop (Miele 30 inch or 36 inch, still deciding). But in looking at the XXL, it seems I could just get the XXL M touch and plumbed. Any thoughts: Is having the CSO XXL enough. I hear it takes an 18-turkey. The only reason to get the CO is perhaps for making a pizza, but the CSO XXL also has an intensive heat option. This is for a new home construction. All the Miele literature shows these gorgeous kitchens with all these stackable appliances. But having a single XXL at the right height as a wall unit also seems elegant, especially the M touch. All appliances are black and countertops are soapstone. 30 or 36-inch Miele induction with the downdraft extractor in the 7-foot long island 30-subzero refrigerator, with the 2-drawer freezer 36-inch Julien Smart Sink Thanks Suzanne.
...See More
Miele 24" Steam Combi - could it be the only oven?
Q
Comments (16)
Hi Ginger - I had forgotten that I had considered just putting in the little CSO! Once I made the decision to go with all Bosch I bought the Bosch combo wall oven with CSO, the 5 burner Induction and the dishwasher - buying all three gave me such a great discount with Bosch that I couldn't justify Miele pricing. In retrospect, I could have done with just the CSO. There are times though that I use my big oven - maybe once every other month... Making things that you don't want as much blowing directly onto the food - such as a cake or making big pizza on stones. Although I did find a pizza stone from Ooni that fits perfectly in the CSO I mainly use that in the CSO for bread making. I LOVE the convection steam oven and when I move, I will definitely put in another one. I also did the Bosch induction and that is also a keeper too. In the beginning with the Bosch CSO, the unit kept acting up and it was replaced in full by Bosch. In retrospect, I think it was that it was a new product and they hadn't gotten the directions right online to do things. The main "glitch" is that when you change or enter any functions, you should do so with the door closed. Can't do with it open. Also, if you hit certain button sequences inadvertently it will tell you to run the descaling function ALL THE TIME. I have since learned to just cancel it and redo the functions I was asking for. We are out of warranty and I was worried about it but the Bosch extended warranty is so expensive I decided if it failed outside of warranty, I would either just replace with same or if I was moving, I would put in a microwave. Buyers aren't savy enough to know what a fabulous appliance that a CSO is! Hope this helps!
...See More
Is My Miele Combi Steam Oven DGC-6800 Working Properly?
Q
Comments (7)
This does sound plausible. And yes, in general, forced convection is a good thing. You always have some convection anyway. That's one of the three modes of how heat gets transferred -- and it's probably one of the major ones in an oven. Natural convection just happens to be very uneven. Forced convection can help with that, if the oven is designed to move air around evenly (not all convection ovens get this right; I think the Miele CSO is usually pretty good, though). Also, both forced convection and increased humidity both have the benefit of much faster heat exchange. That's how you get faster cooking/baking times in a CSO compared to a traditional oven. This is usually what people want. But it might require you to adjust your recipes for either shorter times or for lower temperatures. In ovens that rely on natural convection, I have found I always inevitably have to insert extra heat dispersers (aka "a unused cookie sheet on the bottom shelf") to bake more evenly. With Miele's model, that's less of a concern. I am not overly concerned about Miele running the fan at all times, and so far I haven't had it be a problem. What exactly did you try that didn't work? Maybe, we can help you figure out how you need to adjust things. Also, do you know whether Miele runs the fan at full speed when in non-convection mode? It would make sense to reduce the fan speed for these modes.
...See More
Kim G
2 years ago
In the user manual it is under special modes on page 108.in the M touch screen - touch special modes and you. will fine a proof setting that will guide you to proofing. THere it will show you the temp ranges and other options. Hope this helps!
Egg Foam
Original Author
2 years ago
Thanks everyone! Good to know that proofing temperature and moisture range is wider than I thought. I’ve only ever proofed on the countertop or maybe near a warm oven and it often takes longer than I’d like for my dough to rise.

I wasn’t sure if Proofing mode was included in the Special Modes for this model. (To be clear I don’t have it yet, just trying to decide which to buy for our kitchen renovation.) The manual seems kind of generic for Miele combi-steam ovens and not specific to the DGC 6765. Maybe they all have the same modes, though. The specs page for this model just says it has “special modes” but not which ones. Miele could be a lot clearer about this!

The spec sheet also says the temp range is 85-435 F as an oven and 105-212 F as a steam oven. But for proofing, the manual says to set it to 86 F and 100% moisture. Does that mean you can have steam at below 105 F? Sorry for the naive questions; I’ve just never had a chance to try one of these.
Kim G
2 years ago
I don’t know about the steam setting. I am not home so I can’t check my oven. Seems the temp options on the proof for me in my 6 year old XL oven is a little higher than I prefer so I use my wall oven proofing function - I think it goes down to 75. The range may be different on the newer XXL. You can download the user manual and that will give you more info. If you can’t get to a showroom to play with the oven mode settings - I would call an experience center and ask them your questions. I know I did that when I was shopping to get the exact interior oven dimensions as the spec sheet didn’t match the capacity calculation. Turns out they had not updated their specs to match the larger oven capacity.
Egg Foam
Original Author
2 years ago
Good call — I asked the Experience Center folks and they confirmed that it does have proofing mode. Didn't get the temperature ranges but if it has a dedicated mode, I trust that it's pretty reasonable.

Thanks again for your help!

Related Stories

KITCHEN APPLIANCES Find the Right Oven Arrangement for Your Kitchen

By KitchenLab Interiors

Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

KITCHEN DESIGN Have Your Open Kitchen and Close It Off Too

By Jennifer Ott Design

Get the best of both worlds with a kitchen that can hide or be in plain sight, thanks to doors, curtains and savvy design

Sponsored

More Discussions

looking for 15" built-in wine cooler recommendation

14

36" Induction range recommendations

7

Conventional or Convection Oven?

13

CSO usable dimensions - Thermador, Wolf, Miele

1

What size fridge will fit?

5