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Cook like a chef!
Steam combination cooking with Miele
Nowadays, dining is so much more than simply satisfying
a basic need. It is no longer only the type of food that is
being cooked and eaten that matters, but the way food is
prepared, savoured and consumed that is more important.
Miele steam combination ovens fulfil all your cooking
requirements. As fully fledged steam ovens, they have all
the benefits as described in the chapter on steam ovens.
They also have all the conventional functions of an oven.
They are available with various cabinet sizes and Fan Plus
as default operating mode as well as top and bottom heat,
intensive baking and grill. They really show their versatility
with 'Combi cooking' – a combination of moist and hot air
ensuring outstanding baking and roasting results.
More flavour, more vitamins: why steam cooking is so
healthy
Food prepared in a Miele steam oven is a real feast for the
senses, from the intensive, authentic taste to the
pleasantly al dente consistency. The principle of steam
cooking is as simple as it is effective: food is gently
enveloped in hot steam. The immediate exchange of heat
ensures rapid cooking minimal heating-up time. The food
is not immersed in water and so retains flavour and
vitamins, reducing the loss of nutrients. This gentle
cooking method is particularly suitable for delicate foods
such as tender vegetables and fish, but also for meat and
potatoes.
The right operating mode for every type of food – this
is the secret to excellent cooking results
With additional oven functions such as top and bottom
heat, top or bottom heat, large or small grill, fan grill or
intensive bake, the DGC XL steam combination oven in
particular is also a fully functioning conventional oven. The
wireless food probe monitors the core temperature
constantly, calculates the cooking time automatically and
stops the cooking process exactly at the right time when
the set core temperature has been reached.
The art of baking and roasting with combination
cooking
Cooking with steam has long been in the repertoire of
chefs de cuisine. Increasing the humidity in the cabinet
optimises baking and roasting results: soft, delicious-
smelling bread with a shiny, appetising crust as if fresh
from the local baker or a roast as tasty as in a restaurant.
Because the bread dough is subjected to steam in the first
step of baking, it rises better. Moisture is introduced after
the meat has been sealed and continues cooking at a
lower temperature. This achieves even and perfect results.
