If you're in the market for a combi steam
oven, you know there is a wide selection and an even wider range of prices.
So which one do you pick? in this video
you'll learn all about Miele's combi-steam oven so you can narrow down your options
and decide if it might be right for your cooking style and budget.
To show you how to make the most
of the Miele steam oven, we'll make quinoa, asparagus and shrimp
in the steam mode.
We'll cook a steak in sous vide mode, and then we'll roast a pesto crusted
chicken breast with broccolini and potatoes on convection steam mode.
By the end of the video,
you'll have a better idea of how to use the Miele combi-steam oven,
whether you just bought one or are thinking about it. I'll also show you how
to download our free speed and steam oven buying guide.
Let's get started. Steam mode injects steam
into the cavity of the oven, allowing that steam to gently cook your food.
It operates like most other steam oven
brands: you choose the temperature between 90 degrees and up to 212 degrees.
There's also a dedicated sous vide mode for precise cooking
at an exact temperature.
A range of items can be cooked in steam
modes like vegetables, proteins, grains, custards.
You can even make eggs.
Today we're going to make quinoa, asparagus and shrimp using the menu planning system.
First we turn the steam oven on,
then bring up menu planning mode and program our three items.
Once it's fully preheated,
the screen will prompt easy to follow steps for each item.
The oven will prompt us when to place each item in.
So we started with the quinoa, then we'll add the shrimp,
then the asparagus last, as instructed by the menu planning system.
Since the steam does all the cooking, you don't have to add any oil to this
meal. Though, we added a little olive oil, salt, and pepper to each item for flavor.
There we have it a simple,
healthy and quick meal cooked entirely in the Miele steam oven.
Sous vide is a temperature controlled cooking method.
In this case, we're using steam instead of a traditional water bath.
A vacuum sealer is recommended
if you're going to be using this method of cooking frequently.
You can use a countertop vacuum sealer or Miele's built-in system sold separately.
Miele has a dedicated sous vide mode.
It's one of the two steam ovens that has this feature,
along with Gaggenau.
Now, depending on what you're cooking, you'll program your steam oven
to the desired internal temperature of your protein or other ingredients.
You can program the Miele down to one
degree increments, making it more convenient for sous vide cooking.
In this case, we'll set our steaks to 128 degrees.
We'll add the steaks to the vacuum bag
with some butter, fresh herbs, and some garlic cloves.
Most single, smaller pieces of protein require around an hour.
Larger cuts can take longer once it's
finished we'll remove it from the oven and the vacuum bag.
Because it's cooked to medium rare,
the coloring will be consistent throughout the whole steak.
In order to create depth of flavor,
we need to sear it in the pan to allow the Millard reaction
to create that crust on the outside.
We'll pat it dry, season with salt and pepper and sear it in a hot stainless steel pan
with neutral oil with a high smoke point.
Pan searing is one way to finish the dish,
but you can just as easily throw it on the grill or under the broiler in your oven.
Sous vide cooking gives you consistent, even
results every time without the fear of it being over or undercooked.
Combi-steam mode uses a combination of dry
heat, which is convection and moist heat, which is steam.
In this mode, we were able to achieve a higher
temperature to create a more charred or roasted caramelized effect
on the food while injecting it with moisture to prevent it from drying out.
This mode is ideal for leaner proteins,
dense vegetables, casseroles, bread pudding, and baking or reheating bread.
Today we're roasting a pesto crested
chicken breast with broccolini and potatoes.
For the chicken, we coated it with the pesto and placed it
on a sheet tray along with the seasoned potatoes.
We then added the broccolini on a separate
quarter sheet tray and seasoned it with salt and pepper and olive oil.
They were all placed in the combi- steam oven mode on 375.
The chicken was able to achieve some
browning and caramelization but was also fork tender.
The potatoes also had a beautiful exterior crust but had a soft, tender interior.
Our broccolini stalks were nice and tender
and the crown had some nice caramelized brown bits.
There are a lot of cooking options when it comes to combi-steam oven.
The Miele combi-steam oven also has preprogrammed recipes in the MasterChef
mode plus menu planning mode to help beginners understand how combi-steam ovens
work and the variety of dishes you can cook.
This oven is available in the XXL
size as well and comes with a broiler and is available plumbed or with a tank.
To learn oven more, click the link in the description
to download our free speed and steam oven buying guide.
Thanks for watching.