What do you bake and cook in the Miele Combi oven?

6 years ago

I am agonizing over whether to get a Miele convection steam oven in my kitchen remodel. I have had all the explanations from the kitchen appliance places and Miele showroom, but I dont know anyone who has one. So, I want to know what types of cooking one really does in them. I love to bake especially, but am also always trying new cooking adventures.

I also question whether I would actually like all the layers of menus when usually I just figure out how to cook stuff.

Anyway, I would love to hear what you actually cook in one of these.

Featured Answer

M

6 years ago

It's a great sous-vide appliance. Of course, I could use a countertop water-bath. But frequently, the CSO is much easier to set up, and faster to start. Also, if I don't need to season whatever I'm cooking, the CSO can actually cook sous-vide without having to pack the food into a vacuum bag. That makes things even less work for me.

So, I find, half the time, I'm just using my CSO as a really good sous-vide machine.

But I have also used it to cook a whole goose much faster than I have ever seen it roast before. I have used it to make perfectly cooked green beans, carrots and asparagus. Of course I can do that on a stove as well; but it's less effort in the CSO and comes out perfectly done each and every time. Just a great labor saver.

I use it to cook fresh pasta too. Again, it's just a good way to cook automatically while working on other dishes on the stove.

Works wonders for proofing yeast dough. I have never before had an oven that regulated low temperatures as precisely.

Makes the best Kaiserschmarrn ever. And doesn't even take any effort to do so. The precise moisture control really helps for this dish.

Does double duty as a good warming drawer, and can reheat food very gently.

Overall, it's super versatile. Some things are almost impossible to do any other way. Others are just so much easier on a CSO, which gives me more time to do other dishes.

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Comments (6)

shelmica
Original Author
6 years ago
Thank you so much for your response. Do you do this in the regular size combi or the XXL?
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Rita / Bring Back Sophie 4 Real
6 years ago
Fish, veggies, roasts, bread (my teen son bakes bread, not me,) custards, quiches- sous vide as well- quinoa, cracked wheat, farro, fruit compotes- everything turns out beautifully. My production of fish & veggie dinners is way up since the CSO entered my life- three times per week at a minimum now. Best appliance ever.

And I made a goose in there too ;-) We need two goose in my family, so we were able to test the difference between the regular oven and the CSO- the skin was better in the CSO.

I have the XXL.
M
6 years ago
We have an XL, as it fit much better in the available space and as we still have the huge oven in our range, if I really need more space. I have yet to encounter a situation when the XL wasn't big enough, but then, I have only had it for a few months. I did encounter one or two situations when I wished that I had more than one CSO. But that clearly never was in the picture anyway.

For us, the XL was the correct choice, as I knew that you can usually pack a CSO denser than you can pack a regular oven. But if I didn't have the oven in the range, I probably would have picked an XXL.

Really depends on your cooking style, your available space, and the other appliances that you have.
Kim G
6 years ago
If you have room for the XXL I would recommend that. You can bake 2 pans of rolls or two deeper casserole dishes which I would find handy. I have the XL (which had just been introduced in the US) and would have opted for a slightly taller oven If available. I really wish they would make it wider to fit a half sheet pan or other wider baking pans.
shelmica
Original Author
6 years ago
Thanks for all the comments. I looked at it again today and I think I'm almost there.