J&E Kitchen

Reply to: I just started making whole wheat pizzas in my Miele oven. This post has been helpful. I was using intensive, thinking that would be hottest, but it only goes to 500. I just got two pizza stones, and I used them last night. It was an adventure getting the pizzas onto the stones, even with cornmeal. I'm going to buy polenta to use next time, as my cornmeal was stoneground, bolted from Tennessee, and too fine. I'll try the surround at 550 (didn't know it went that high) and the parchment paper trick on top of the peel. My Miele repairman who installed the ovens told me that they are so efficient that the electric use is minimal. He also told me that when the oven tells you it has reached the temperature indicated, to wait at least 10-15 more minutes, as the temp gauge is towards the back, and it needs more time for the whole oven to reach the indicated temp. Hope that helps.

Q

Reply to: Eric - here are a few of my observations. The burst of steam is exactly that. A 3 second burst of steam. When you enter the burst of steam cycle - I am out of town so can’t tell you which baking modes are available - you can choose 1-3 bursts of steam and either manually initiate them or have then automatically occur at specific times. If you download the user manual it will give you the options. The amount of steam is not huge from my observation. Evaporating is not an issue given the amount of steam injected. I have used it to freshen up pizza toppings during reheat. I assume you could use for freshening rolls or other items that would benefit from some moisture. I think for roasting meats it could have some benefit. I have used a few of their bread programs that would use the burst of steam functionality. Unfortunately I do not know if it injects more steam than just a burst - you really cannot tell. You do not know what these auto bread programs are really doing. You might want to call miele and ask or call a miele experience center. I honestly do not use this much as I have a miele combi steam oven where I can control how much steam and for how long. if a program changes from 100% to 0% humidity during a pre-programmed cycle - it does vent the steam. I can feel that. The CSO is far superior IMHO for baking breads - yeast and lean (sour dough, baquettes, etc) doughs than the oven with a burst of steam functionality. Based on your desire - I would strongly suggest incorporating a CSO in you kitchen design and perhaps a less robust 30” oven depending on your budget. The 30” oven IMO is an excellent oven and I get very good results. I just do not find the burst of steam a replacement for the results I can attain in my CSO. Hope this helps - feel free to ask any other questions.

Q