Steam oven, speed oven or just double oven opinion
MJ
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theotherjaye
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Miele Speed Oven or Miele Steam Oven
Comments (15)Fortunately, I have a relatively large pantry (vs. a much smaller kitchen). So when I got the Miele Speed oven, I just moved my old Sharp microwave and my ancient, beloved, toaster oven into the pantry. Now, about 8 months after the remodel, I still use the toaster oven for toast, having never even tried to toast in the Miele. And the pantry's microwave gets used to do something quick (like melt butter) while the Miele is pre-heating, or baking, or whatever. Though these things only happen occasionally, its been often enough that I haven't seen my way to tossing out either old oven. The drawback, of course, is that there are 5 ovens in my little kitchen/pantry area, which seems excessive. And I suppose the pantry has less counter space for canned beans or whatever... As for the Miele's combination mode, I've only begun to explore this by using it to reheat things like casseroles -- Alton Brown's "Cauliflower Say Cheese", last night. Master Chef expects me to know how much these things weigh, which is a struggle, but last night's guess turned out just fine. Oh yeah, if you select Defrost mode, the Miele speed oven will heat in the range of 75 to 125 degrees. This setting is useful for cooking "raw" foods at 104. I did think about a steam oven as well, but there really was no way to fit it in there....See MoreWhat electric oven to get? speed oven, combo-steam, or regular?
Comments (7)" Both speed and steam oven are fairly small. They only have convection heat in oven mode". Hmmmm, I guess I should have better "emphasized" the advantages that the Electrolux speed oven had over the Miele speed oven, not just the "Ease of Use", as I tended to do! While my Electrolux speed oven does have convection bake, it also has "Grill, Roast as well as Bake"~~~all "non convection"~~~~ It's hard for me to believe that a speed oven that cost twice as much as the Electrolux, (IE the Miele), does not have the non convection bake and roast modes? I'm would also be surprised if the Miele Speed Oven's broil function used convection. As far as the Electrolux Speed Oven goes, it's "Purely Academic" anymore, as to what it can do, as it has been discontinued, and so far, Electrolux has not come out with a replacement for it~~I sure hope mine last a long time as it is our most used appliance! My self, (and it's just a "Personal preference") caused by being in the UK many times~~~I just can't warm up to steamed foods~~~to me they were "Bland City", but then I'm not crazy about "Cream of Wheat", anymore either. I guess I take after Emeril, I like my food "Kicked up a Notch", and I certainly did not encounter any "Kicked up" steamed foods, whilst in the UK. Gary...See MoreDo i need microwave, speed oven and steam oven?
Comments (2)Is there any reason to have both a microwave and a speed oven? What do people use steam oven's for? There are so many "oven" options... its a little confusing. thanks! I have three ovens, a full sized "regular" oven, an Advantium speed oven, and a combi-steam. I do not have a separate microwave. Is there any reason to have both a microwave and a speed oven? Yes. Besides the reasons Hvtech gave, there's the price difference between a Costco countertop special and a built-in speed oven. As you use a microwave the magnatron degrades. If you use a microwave to do heavy lifting, daily, you might want to save the speed oven and use a cheapie. You'll know if this applies to you if you've ever had to buy a new microwave. I mostly use my microwave for quickie heating on a sandwich or other grab and go food, and occasionally for a quick defrost. It does get used several times per day, but not for very long. By the time I get to where all ovens are full, I'd better not need a microwave! I don't use it for cooking/steaming, or making hot water, or anything like that, so overlaps aren't a concern. I put the Advantium in in such a way that it's in the position a countertop microwave would sit in, and there's no room for another. Be sure that you want the speed features. I did when I planned and installed it, but shortly thereafter I really lost the need for speed. There are some things that are best accomplished this way, but the main reason for speed really is to get it out faster. What do people use steam oven's for? There really isn't anything that you can do with a steam oven that you can't achieve another way in the kitchen. People use steam all the time, whether it's wine in the roaster pan, a squirt of water under a dome on the griddle with the burger, a petal steamer full of vegetables in a pot in the microwave, a pan of ice under the bread baking in the main oven, the bamboo box in the water filled wok with all the veggies inside, the colander over the stockpot with the towels and tamales, or the garlic bread wrapped in foil in the warming drawer. You can do all those things in a steam oven. The one thing that's easier the "real" way is the burger, which only wants a blast of steam at the end. You can get some Modernist Cuisine aficionado to come explain "wet bulb" vs. "dry bulb" cooking. I don't care. I just cook. Oh, and the combi-steam is the best for blanching and poaching. Several times a month I have a blanch-fest of asparagus, green beans, squash, etc. I'm allergic to fish, but I do poach chicken for chicken salad. If you don't have an automatic egg steamer, the combi-steam is the perfect way to make hard "boiled" eggs. Maybe soft ones too. Almost every week, I do a roast chicken and veg in it. Today I made custard bound strata in it--layered in a double ramekin, somewhere between a quiche and a casserole. Turkey parts for the holidays. Dim sum. Crusty bread. It goes on and on. The best trick, found on the Gaggenau and maybe others, is "regenerate". You can do this is a regular oven, too, but not so elegantly. Plate up a meal, put in on regenerate mode, receive perfectly warmed meal with none of the bits gone funny. My big test on it was leftovers from a restaurant: slab of potroast, broccoli and mashed potatoes with potroast gravy. Everything was pleasantly heated through, nothing was overcooked, hard, charred or even additionally browned, etc. I've also used it to reheat casseroles, especially small ones. They don't dry out and get hard. This is only the very most obvious stuff. There's lots and lots more. You don't need a combi-steam to do it, but it's oh, so convenient!...See MoreDouble wall oven? Combo oven? Speed oven?
Comments (5)I posted this in the appliance forum, but I am copying here in case someone else asks: Miele, Bosch and GE Café/Monogram/Profile make a version of what you are looking for. There are some differences but they all will accomplish 95% of what you are looking for it to do...and the 5% you can probably live without! http://mieleusa.com/Product/Details/1198 That is the miele speed oven. The higher end models have full broilers and can be ordered with a trim kit to match their ovens. Their menu is the most robust with a ton of options for all of their modes, plus some step up features like a probe for cooking. You also have options on there ovens depending how much you want to spend. The combo can range from about $8k to $10k depending on the pairing. http://www.bosch-home.com/us/products/cooking-baking/wall-ovens/combination-ovens/HBL8751UC.html?source=search This is the bosch one. It has a simpler control, less deluxe feature wise but still has a broiler and solid microwave. It does less in the "speedcook" department, but if you just bake/broil or microwave its a good option. This is also easier for install, its 2 units, but they install in 1 single opening to 1 single power supply. So if one breaks you can replace it and the other will work. This should be around $4k http://products.geappliances.com/appliance/gea-specs/CT9800SHSS The GE one comes a few ways. The Café is a one piece unit, with one power supply. The drawback to that is that if the control panel fails...both units will probably not operate since its a shared control. Otherwise they do some different things. They use convection and a halogen light heating element. So it doesn't have a traditional broiler, but the halogen works well for that. There is a lot more emphasis on speed cooking, as the menu is programmed with hundreds of different items that you can speed cook. Its an established design though they GE has been selling for years. The Café will be $3-4k and the monogram will be separate components so figure more like $5-6K...See Morechispa
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