What convection oven to pair with Miele Combi Steam

2 years ago

I have a dilemma and would like some points of view.

We have decided on a Miele Combi Steam Oven as will use its functionality a lot.

For the other convection oven I am wondering if I need to pair this with another Miele (and is this the best choice functionality wise) or if it’s ok and would even work aesthetically to pair it with another brand of convection oven? We will use this oven but as a family of 3 I reckon we will use the combi first and if we really need it move to the convection.

Thoughts on putting different brands together stacked / Miele convection value for money / any other convection ovens you would recommend as we have a blank slate.

Thanks!

Featured Answer

cheri127

last year

We stacked our 30" Miele steam oven with a 30" side opening Bosch convection oven. They look good together.

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Comments (10)

nycbluedevil_gw
2 years ago
In my recently renovated countryhouse kitchen, I paired my CSO 6600 with the model 6281, which was the lowest model full-size oven. I also have a Miele speed oven in the island which I have in my city apartment and like a lot. As i predicted, the big oven is the least used so didn’t justify a high price.
nycbluedevil_gw
2 years ago
And the 6281 is a great oven. it has self-clean but no other bells and whistles.
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Detox, I have the Gaggenau, so can't fully answer your questions. That said: 1. If you own one do you use it enough to warrant the $6000 price tag? If you're asking, probably not. You can achieve much the same effect for baking and roasting by putting a ramekin of water in your regular oven. In fact, I've recently started baking crusty breads and rather than wrangling them into the combi-steam, I put them in my big oven on my big pizza stone with a ramekin of water on a shelf (the usual, is a smaller pizza stone on a rack with a pan of water below). The same method works for roasts, or whatever you want to keep moist. The big difference is in blanching, steaming and poaching. I despise blanching and steaming on the stove. It works perfectly well with a pot and steamer insert, a bamboo steamer box in a wok or big pan, or a flower style folding steamer in a regular pot. It works in the microwave, either with just a spoonful of water in the bottom of the pot, or with an MW flower steamer. Or, that did work well until I was making a lot of veg for company and my favorite Pyrex pot broke from repeated thermal shocks. If $6000 is worth it to you to not have to do any of this the old fashioned way, it's worth it. If you'd rather have money than convenience, it's not. I should say that mine is fully plumbed. If I had to bother with a tank, I might think it wasn't worth it. Some people do the blanching/steaming/poaching in the steam oven not from laziness, like me, but to clear the cooktop for other tasks. Again, you can pay yourself for a lot of extra cooking hours to get it all done for quite some time with the money you'd save from the oven. But if you want it, ah, that's another story. It's not a fad. It's that technology caught up with the way people like to cook. Steaming is a classic technique. The steam oven removes some of the onus. But if it just seems like a clever toy to you, rather than the most beloved thing you could have in your kitchen, then it is. The worth is entirely in personal perception. I can't think of one thing I can make in my combi-steam that I couldn't contrive by conventional means. It's just a lot easier.
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Kim G
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I have a the Miele M touch 30 inch as well as CSO and Speed ovens. I rarely use the moisture plus feature as I have my CSO. If you don’t want rotisserie then the basic oven should serve you well. I find the Miele does a great job and would purchase again.
darbuka
2 years ago
last modified: 2 years ago
The Miele convection oven is fabulous! Preheats in less than a minute, maintains an even temp, and when cooling the fan is so quiet, I’m not even aware it’s on. Best oven I’ve ever owned. We’ve had ours for 6 years…paired with the combi steam. Not one issue with either in all this time.
John Milton
Original Author
2 years ago
Thanks all for help. I have a few questions that you’ll be able to answer given experience.

Is the 24 CSO have the same capacity as the 30? Is it just an aesthetic difference with need for trim kit?

For the new models I see there are a few different ones. Does anyone know the tangible cooking difference between the 7470 and 7570? From just reading description it seems one has a roast probe function and the other doesn’t?

I have a supplier who can get the 6 models, last year at 20% off and not just my standard 10% off that I get through my builder. Is there any reason why I wouldn’t go with last years models vs this on a CSO it CO?

I also see a 2880 CO that is 2k cheaper than the next one up? If I’m splurging on CSO any reason why I would pay the extra 2k?
darbuka
2 years ago
I have the 24” CSO, because 6 years ago when we gut renovated the kitchen, that’s all there was. I’m guessing that if you wanted to, you could cook a large turkey in the 30” CSO. You can’t do that in a 24” CSO.

As for the differences in the models you mentioned, I’m of no help. I’m sure you’ll get answers from some of the folks here.
chispa
2 years ago
last modified: 2 years ago
I recently installed a Miele CSO (plumbed/drain) that was ordered early in 2021.

As far as I understood, unless they just came out with new models, the Miele CSO are always 24" wide. You use the trim kit to have it look like 30" to match the 30" Miele convection ovens below them.

There are different Miele CSO sizes, but they get taller, not wider. I have the Miele CSO XXL that is 24" W x 24" H. It can definitely fit a large turkey.

I went with the 36" Wolf induction range as my second oven. It will rarely get used, except for holidays and parties.
opaone
2 years ago
From a purely functionality standpoint I think the Miele Masterchef w/ Moisture control is a good option. This is what we did and are quite happy with them.

A lot depends on what cooking/baking you do though and what other appliances you have. We've still found our gas oven to be better for breads, roasting and some other things than any electric.

More: https://bamasotan.us/2020/12/the-kitchen/
Meltem KW
last year
What did you end up doing? I have the same dilemma now. Thanks.

What convection oven to pair with Miele Combi Steam

cheri127

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