The perfect programme for every type of dish

Combination cooking with Miele

The steam combination oven fulfils all your cooking requirements. As

a fully fledged steam oven, it has all the benefits as described in the

chapter on steam ovens. It also features many conventional oven

functions. It is available with various cabinet sizes and offers Fan

Plus as well as operating modes such as Top and Bottom Heat,

Intensive Bake and Grill. It really shows its 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 cooked in the 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 without the need for 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/ Bottom Heat, Top or

Bottom Heat, Large or Small Grill, Fan Grill or Intensive Bake, the

steam combination oven is a very attractive built-in appliance. The

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 best local baker in town 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.