We recently got the Miele 6800 CSO and love it. We have been using the Menu Cooking feature a lot and love it, but do wish it allowed you to adjust/tweak some of the preset MasterChef items the Menu Cooking feature allows you to pick from. That would allow us to dial down cook times for things like salmon fillets which can sometimes overcook if you don't find a super thick fillet.

Has anyone come up with their own Menu Cooking type personalized program? We haven't got into the features that allow you to tweak/create your own multi-step programs yet, and mostly use the CSO for the steam only features (because we're afraid to dirty up the inside with roasting items and just assume to use our regular convection oven for that).

Another question I have is regarding the temperature, cook time, and other settings are for various options in the MasterChef program.

For example, when selecting Potatoes, and Peeled as the next option, you are then presented the following options from left to right: Firm / Starchy / Fairy Firm.

Is Starchy in-between Firm and Fairly Firm, or is it even less firm than Fairly Firm and just placed in the wrong order? Which potato varieties out there fall into which of those 3 categories?

Hi, I'm considering buying a 6700 which are now on sale since the 7000s arrived. (I'm still hunting down the differences between the 6000 and 7000 and someone started a thread for that, but it doesn't have replies yet). The information comparing the 2 generations is strangely sparse.

But what I'm hoping to find from experienced users is how well a combi-steam like the 6700 can cook protein well done. All of the on-line demos that I can find only show rare to medium rare, so I'm concerned that steam doesn't do a good job cooking meat or fish all the way through. Has anyone been able to do this?

Also, what is the difference between the 6800 and 6700?

I could be wrong, but I believe the only difference between the 6700 and 6800 is that the 6700 has a refillable water reservoir and the 6800 is plumbed-in. Here's a video of a salesperson doing a fairly detailed overview of the 6XXX series, if it helps. I directly linked to where he begins talking about proteins because you asked about that, but you can rewind to play it from wherever you want.

The short answer to your question about proteins is that this is a combination steam oven that can function completely as a stand along convection oven, a standalone steam oven, or a combination of all non steam or steam modes you want to utilize. You can cook a protein until it is pure carbon if you so wish.

I have not looked into the new lines that replace this 6xxx series, so it would be hard to comment on those. My guess is that the literature and advertising for them will focus on the "new" features that might help distinguish.

From what I've been able to find so far, there's no functional difference between the 6700 and 6800. I don't think either is plumbed unless the model ends in 5, so the only difference I've been able to find is that the 6800 comes in other finishes than the 6700, according to this. https://media.miele.com/ex/us/brochures/2020/Gen6000OvenComparisonBrochure2020.pdf.

I've seen the Joe Hilferty video. He's been a resource for all things Miele and that clip is a good overview of what looks like the 6700, (or 6800).

Fair point on how fully it can cook protein. I was only curious because in all the meat/fish cooking demos I've seen, they're always a little rare. I guess that's just more mainstream.

As far as I can tell, Miele has not advertised any distinction, or even listed any comparison between the 6000 and 7000 models. I and some others have started to respond to the thread about the differences between the 6000 and 7000 series.

https://www.houzz.com/discussions/6386719/miele-combi-steam-6000-vs-7000-series#28674996

Good to know on the outgoing model naming convention. It's been a while since I was doing that research.

Regarding showing a prepared dish with rare or medium rare protein, I think that shows better for marketing purposes because expensive animal proteins are often prepared rare or medium rare by default by high-end chefs, and is the hardest to get right.

We have just been able to start using our ….6501? Maybe? Not sure of the number, but our renovation took forever, so it has sat waiting for a while. I’d love to trade tips with others learning to use the Miele combi steam oven. I feel like I should have taken a course on this while I was waiting for the renovation so I could hit the ground running. Are there any tips for converting regular recipes (like “use the same temperature listed in the recipe, but if the ingredients contain x, steam should be at y%)? I feel like I’m having trouble figuring out how to cook my usual stuff with the benefits of steam. I like rules! 🤓

There is also a growing number of recipe books for combi steam ovens (CSO). Some are general, for all manufacturers, but I saw one brief one from Miele US:

https://www.mieleusa.com/c/recipes-889.htm

and a more extensive one from the UK, (with the associated metric units):

https://m.miele.ee/media/ex/ee/PDF/Steam_combi_ovens_DGC_6000.pdf

And another good general CSO resource here:

https://steamandbake.com/recipe-index/

I am frustrated that there is no way to use the Master Chef feature with boneless and skinelss chicken breasts. That would be more useful to most of us than ostrich. Does anyone know if there is an existing meat in the Master Chef program that I could select that would cook chicken breasts appropriately?

Here's a question for all of you with a Miele CSO....

What's been your experience with your Miele CSO and needing repairs/replacement? How long has it held up without a repair?

My sister has one and LOVES it with such passion, but it's only been 1 year. My fear in purchasing one for myself is that, being integrated into the wall, I'll have to destroy my surrounding cabinet system in order to access it for repairs.

For that reason, I haven't pulled the trigger on purchasing one, although I'd LOVE to. In all fairness, I don't have any other integrated products (wall oven, microwave, paneled fridge, etc), for that same reason. Even my stove is a slide-in.

Unless you’re talking about a plumbed version, which is tethered by both a feed and a drain, all that’s needed is an accessible outlet for it to be unplugged so it can just slide out. Not that it’s a trivial lift at >90lbs, but no cabinet destruction needed. Even for a plumbed version, though I haven’t seen it, I imagine it could have water line disconnects on the frame of the oven itself.

My plumbed combi steam is in an island cabinet. We put a removable cabinet panel, so that we can easily access the pipes if needed. The cabinet side is attached with heavy duty velcro, but it looks like the others. My combi was installed summer 2018 and I haven't had any major issues other than a bad steam pump that was replaced by a technician in my area that the appliance store recommended using. It seemed to be a known problem with the xxl's at the time and was replaced at no cost despite being out of warranty. It's worked great ever since and I use it daily. Love my combi steam!

Are Miele CSO users finding it's necessary to clean it every day?

What did the packaging look like when your new CSO arrived from Miele? Was protected by any plastic wrap, or just top, bottom and corner wood reinforced Styrofoam? Did the front Styrofoam corners have a molded cutouts for the handle, or was the Styrofoam scraped out to fit the handle?

Hi, combi-steam cookers! We just got our new Miele oven, and I’m enjoying steam and combi-steam cooking. I have used some of the auto functions with pretty good results. I’m really interested in the menu cooking feature and have spent some time reading about it and watching some instructional videos. But the menu combinations I’m seeing involve just the plain basic foods. So for example, I’m seeing the salmon/rice or potato/broccoli combo frequently used as an example, but it’s just some plain rice, or maybe instead some unadorned potato wedges, and some plain salmon filets. I would prefer to plan meals around potatoes au gratin, marinated salmon, risotto, etc. but there don’t seem to be any recipes involved while using menu planning. Also there’s a dearth of recipes in general. I’ve found the cites referenced here in earlier post from the US, UK, and Australia. Does anyone do meal planning with real recipes for each individual component of the meal while using menu cooking?