Cooking In A Miele Steam Oven

A Miele Steam Oven is a great way to gently cook delicate fish and vegetables as colours, aromas, tastes, textures and nutritional content will be largely retained, but it can be used for so much more. With a temperature range of 40°- 100°C and fast heat up times, you can prepare a wide range of produce including meat, fish, pasta, rice, pulses, vegetables and eggs at exact temperatures (within 1°C) for perfect results every time. There is also no need to use any oils to keep food moist and seasoning can take place once your dishes are cooked. And it doesn’t stop there; a Miele Steam Oven can also be used to gently defrost frozen food, prove dough, extract juice, melt chocolate, blanch food before freezing, reheat cooked food so it tastes freshly prepared, make yoghurt, and sterilise baby bottles and jars!

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As fresh steam is constantly injected into the oven, odours and flavours are not transferred to other foods, allowing different dishes to be cooked on up to three levels simultaneously. Automatic Programmes make Miele Steam Ovens easy to use on busy days. Simply select the produce you are cooking, and the temperature and duration will be precisely calculated with over 100 different automatic programmes to choose from. Exclusive Automatic Menu Cooking is also on board – this allows you to combine up to three of the Automatic Programmes for different produce, with the temperature, timing and sequence set for you to ensure that your meal is ready at the same time. If you are not able to eat straightway, your food will automatically be kept warm for 15 minutes after the programme has finished.

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Thanks to unique external steam generation with Miele’s exclusive DualSteam technology, heat-up times are quick and cooking durations combined with even steam distribution makes preparing multiple courses at the same time a breeze. This external steam generation also means that limescale cannot build up inside the oven, making cleaning quick and easy – perfect for busy households.

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Miele Steam Ovens also feature a dedicated Sous Vide programme for slow cooking food at low temperatures in vacuum packaging but without the need for a water bath. Cooking at low and consistent temperatures produces dishes that are wonderfully tender and full of flavour with a uniform texture.

When it comes to safety, it is possible to lock the ovens at the touch of a button preventing unintentional use. Just before the end of the cooking process, steam is gently released from the oven allowing food to be removed with ease.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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