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Steam-convection cooking

Daddypop's picture

I just bought a new KitchenAid steam double oven and I am interested in getting information on the time and temperatures that are required for all cooking that is required for baking and roasting. I would like opinions on convection as will as steam-convection cooking and baking.

Glenys's picture

(post #36901, reply #1 of 14)

I hope someone with the oven will come along and help you but for the record, just so everyone is on the same page, this oven is NOT a steam oven as with Miele. This oven is like the rudimentary baker's ovens that allow for a blast of steam on the bread and I gather a blast of steam if you're roasting and don't want to baste. That confuses me a bit since most dual fan convection ovens are "tight" and "even" enough that the food shouldn't need basting unless it's roasting at the wrong temperature.

Adele's picture

(post #36901, reply #2 of 14)

Did it not come with an instruction book?  Perhaps you can find it on line or call them/

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Glenys's picture

(post #36901, reply #3 of 14)

One of the odd things about these ever-morphing appliances is that they test them, but more like lab testing rather than kitchen. I sniffed around on the web but sadly, few people post after they buy them, or never use them to their potential (saw that a lot with Miele) so appliances are really never put to the real test by the consumer. Only a few companies actually do post-production operation.

roz's picture

(post #36901, reply #4 of 14)

Glenys, it bothered me when I was looking for a new range about ten years ago. The Major Brand Appliance store where I ended up buying a Thermador had a 'kitchen' set up. Appliances were only for looking and looking good. But were the appliances working? Could one actually test a range? I understand it would not be cost effective to put models to the test for an appliance store, but don't you think they could have had a satisfied customer in the area who would be willing to let someone see the appliance in use? I know, dream on, but it is a good dream.

Did you do this with Miele?

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Glenys's picture

(post #36901, reply #5 of 14)

My position with Miele was testing and consumer education. In the last two years with them we developed a state of the art kitchen and education centre. Flash forward to today and my former boss at Miele works for the largest independently owned appliance retailer in Canada, and he installs kitchens in specific locations for education and exposure; I teach at two.
Their main showroom for Vancouver is "live" for all high end appliances but that still doesn't help with testing. Good thing, he knows every nuance of good and bad from one model change to another. He lives and breathes the stuff. He's damn cute too. Love my friends!

roz's picture

(post #36901, reply #6 of 14)

That's one of the reasons Miele is such a good product. Miele hires product champions...people who love the product, know the product and use the product. Why can't all companies have product champions, and be truthful?

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Glenys's picture

(post #36901, reply #7 of 14)

One day on PBS there was a brilliant piece about post-WWII product development and it spent more than a little time on those brilliant time-saving developments for the homemaker. Long story short, engineers who had worked on military machinery went back to domestic production. Boiler and furnace makers now designed the first modern stoves and eventually ranges. As with aircraft, they put the dials facing the "pilot" at the back, behind the burners. Look at some of the old McClary stoves. It gave flame and heat, ergonomics and practicality came much, much later. It wasn't so much an eye-opener as an ah-ha moment.

chefstudent's picture

(post #36901, reply #8 of 14)

Thanks Glenys, I recently renovated and installed a "Miele" kitchen. 9 kitchen appliances (incl range hood and coffee system and warming drawer) and I love my steam oven. Takes some practice and maybe a few calls to the Miele showroom, but it is great. Maybe getting a new appliance such as a steam oven is like getting a new pair of just takes a bit of time to get used to.

Glenys's picture

(post #36901, reply #9 of 14)

Where are you located? Are you local? Need recipes and tips?

chefstudent's picture

(post #36901, reply #11 of 14)

I'm in Ontario, Can. about 1 hour east of toronto. Interesting, never read any of the posts on this website til today. There are lots of interesting tidbits and discussions here.

millerd66's picture

(post #36901, reply #12 of 14)

i just bought two miele ovens.  I am considering going to a class, as there are so many settings. I have the microwave, convection, oven not the steam oven.

You can call them on the toll free number they will help you.

chefstudent's picture

(post #36901, reply #13 of 14)

yes, I have called them in the past, and, I have attended numerous classes, they were very helpful.

MadMom's picture

(post #36901, reply #10 of 14)

Hope you are happy with your Miele stuff.  I wanted to do the whole kitchen in that, but the nearest service person was over an hour away, so stuck with Dacor, which I love.  Perhaps in my next life, I'll live closer to a Miele showroom.

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NatalieBroncano's picture

Most convection oven requires (post #36901, reply #14 of 14)

Most convection oven requires 25°F temperature reduction and generally when you are doing convection baking, foods has a shorter cooking time since the temperature is low. When thwaing frozen uncooked or cooked food it is better to take a 5 minutes of thaw time for each frozen food.

You can also ruin cakes, pastries,pies or cookies if you use low fat spreads or butter. The lower the fat content, the more noticeable the convection bake outcome. So if you want to know more about convection cooking, there are lots of blogs and TV shows that features convection cooking and you can also see it in the product manual some tips about convection baking and cooking. Hope it helps.