DOCUMENT

Miele Dialog Oven The Technology With a conventional oven, heat is generated by the use of heating elements (shown in red in the image). The user selects a temperature they want the oven cavity to be, anywhere between 30°C – 300°C. This heat then slowly transfers its way to the centre of the food to cook. The radiant heat can be distributed in multiple ways by choosing different heating functions on the oven, e.g. FanPlus, FanGrill, Conventional Heat etc. With this method, the centre of the food is cooked via convection, meaning the hot parts on the outside of the food heat the inner parts. In contrast to how conventional ovens cook food, the Dialog oven from Miele uses electromagnetic waves to penetrate the food to the core, cooking food in its entire volume. M Chef is the name Miele has designated for cooking via the use of electromagnetic waves (in combination with traditional oven heating methods). Miele uses two antennas (shown in green in the image) to emit and receive electromagnetic waves on particular frequencies between ( 902Mhz – 928Mhz ). Electromagnetic waves on these frequencies penetrate the food to the centre rather than just the surface. Thanks to the antennas, the Dialog oven is not only able to emit energy to the food, it can also receive energy back. In other words, there is a dialogue happening between the food and the oven. We call the energy we send to the food via the antennas ‘Gourmet Units’. 1 Gourmet Unit = 1KJ of energy The user can choose to send ‘Gourmet Units’ to the food via different intensities e.g. Gentle, Medium and Fast. 30°C – 300°C 902Mhz – 928Mhz Antennas Conventional Oven Dialog Oven 112