Because steam is able to transfer heat
to food much faster than boiling water,
you can cook, reheat and defrost food
much faster in the steam oven than on
the hob or in a conventional oven.
Miele offer a range of steam ovens that
are either plumbed into the household
water supply or that have an integrated
water jug.
If your steam oven has a water jug
please fill it with fresh mains water. Do
not use bottled water in the steam oven
as it contains minerals which may have
a detrimental effect.
A variety of different foods can be
cooked together in the steam oven
cavity. Due to the sealing process of the
injection system, there is no cross
transference of flavours or smells.
To achieve the best results from your
steam oven always use unblemished,
good quality vegetables and fruit.
Because steaming enhances their
natural flavours and aromas you can
reduce the amount of seasoning you
use in your cooking.
When cooking meat in the steam oven,
always choose lean and tender cuts.
Trim off any excess fat and cut across
the grain for extra tenderness. Always
defrost meat before cooking in the
steam oven.
Tips on using your steam oven
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