MieleSteamOven.com – Information and Reviews on Miele Steam Ovens.

One of the things I really hadn’t gotten into but was very curious to try was cooking chicken in this steam oven.  I had been told by my local Miele representative that meats don’t brown in this oven, so it’s not a bad idea to try marinated meats for better visual results.
 
So after purchasing a two pound marinated split chicken breast (boneless) we placed it on the solid pan, along with some small red potatoes.  After following the instructions in the Masterchef Menu, the recipe was set for 212-degrees for 18-minutes.
 
I had forgotten to check the cooking times for potatoes, but figured I’d go ahead and try them with the chicken’s preset time to see how they came out.
 
With about 6-minutes left I opened the door and inserted the preferated dish in which we had cut up the zucchini and placed the wedges in the dish.
 
I have to say I was pleasantly surprised.  The potatoes probably could have gone in for another 5-minutes or so to make them a little softer, but the chicken was absolutely moist and delicious with plenty of flavor.  It was extremely tender, which was good because I was cutting it with a plastic knife which did the job just fine.  This is probably one of the easiest dinners for a family of four, as it fed four of us just fine at a cost of just $11.00 in a matter of just 18-minutes (although I’d put the potatoes in first for five minutes earlier in a preferated pan for better results).
 
Comments?  Please post them below.

I’m not a big fan of scallops, but I do like shrimp.  So after having a morning discussion we decided to give them a chance in the steam oven to see how they came out.
 
We ran out to a local grocery store and there weren’t any fresh ones, so we decided to purchase a bag of frozen scallops, and a bag of frozen shrimp (about $10 total), along with a box of Ritz crackers to make bread crumbs with.  We also purchased a box of rice pilaf to go with it.
 
The rice was cooked first, which took the regular 40-minutes on the rice recipe.  We added two cups of water to the solid pan along with the contents of the rice package and put it in to get things going.
 
We then took a roll of ritz crackers and put them into a bowl, added two tablespoons of butter, and began mashing the crackers up until they were evenly crushed and mixed with the butter.  We then sprayed down the preferated dishes with cooking spray, and added the scallops evenly in the big preferated pan.  We then dumped the shrimp into each of the two small pans, more or less dividing the bag in half.  I also turned on our regular oven and set it to “broil”, which I’ll get to later on.
 
My experience with shrimp had been about 6 minutes for good results, although frozen had been more like 8-minutes.  For scallops the “Masterchef” menu had them listed for about 8-minutes.  So with 13-minutes to go for the rice (I had added about 5 minutes because the fish was frozen since the screen recommends cooking times for thawed fish).  I then went ahead and inserted both the scallops and shrimp together because the shrimp seemed a bit more frozen and closed the door.
  
After the oven finished, we took them out and sprinkled the bread crumbs accross each scallop and accross the pan.  We then did the same with the shrimp, and then took all three pans over to the oven and put them on the top rack under the broiler for 3-minutes.
 
They were delicious.  The shrimp were tender and the bread crumbs helped add some flavor, while the scallops were moist (although I’m sure would have been better fresh) and were also complimented well by the bread crumbs.  That along with the rice made it a nice inexpenisve meal, and looked as good as some of the restaurants I had been to.  
 
You can obviously make your own modifications to what rice you want along with how you make your breadcrumbs, but hopefully you found this recipe useful.

One of my favorite foods is haddock.  I love it, can’t get enough of it, and order it every time I go to one of the local seafood restaurants.  Usually I order it fried (which is obviously delicious) although there have been other times where I’ve ordered it baked and stuffed which I prefer, but it’s tough to find a restaurant that does a good job in preparing it.  I’ve also been married nearly 14-years, and I’ve never made it at home because I was concerned about ruining it.
 
So after the results I got in making the salmon, I decided to go to my local grocery store and order some fresh fillets from their seafood department.  I had it skinned and ordered two pound (four fillets), and also picked up a zucchini and a lemon to go along with it.
 
After returning we sprayed down the preferated pans with some cooking spray, laying the haddock in the pans.  We sprinkled some lemon pepper accross each of the filets, covering them evenly.  We then cut the zucchini and layed it in between each filet, and also included a couple of pieces of lemon for flavor in each pan.
 
Going into the Masterchef menu I selected Haddock, “Fillets” and entered the weight, which gave me a cooking time of 4-minutes at which point the machine went into it’s preheat.  While it was doing this I went over and turned on the broiler on our oven for later on, which I’ll mention later.
 
After a few minutes the machine beeped and we inserted all three pans and closed the door.  As you probably will notice the temperature will drop, and then eventually recover before the cooking begins.  Not a big deal, as it doesn’t seem to present too much of an issue to the final results of the food.  At least not in anything that I’ve prepared previously.
 
When the haddock was done we took it out, and immediately sprinkled some bread crumbs accross each fillet.  We then put each pan on the top rack of our oven under the broiler, and left them in for 3-minutes, just long enough to brown them.  When the time was up we took them out and served them.
 
The haddock was extremely tender and moist, and was perfect.  It was just like I’ve had at the best restaurants, and was cooked all the way through, which was one of the things I was skeptical about.  It was absolutely delicious.  Now I’ll mention previously that I attempted to cook these like we did with the salmon recipe, adding the filets with about 5-minutes left to go while making rice.  I wouldn’t reccomend this because one thing I didn’t realize is that haddock is cooked at a lower temperature than the rice, so it actually came out kind of tough the first time I made it.
 
But this time it was a perfect low calorie meal, and one that I made for less than $14 which actually fed four people.  Needless to say where else can you eat this good for $3.50 per person?  Just one more reason to help justify its price tag. 

If you’re looking for a quick and easy meal with virtually no preparation, this is the ideal meal for you and your family.  For those of us who work tough hours and want to come home and have a healthy meal within 15-minutes, here is one for you.
 
We went to the grocery store and purchase a bag of frozen cheese ravioli (approximately $3.99), some frozen garlic bread (about $1.79) from the grocer’s freezer, and a jar of pasta sauce (about $1.79).  We then put the garlic bread in the refrigerator while we were at work so that when we got home it had thawed. 
 
Following the directions on the garlic bread we turned on the oven and began preheating it.  We also turned on the steam oven, selecting “CUSTOM” and then setting the oven to 212-degrees and the “Duration” of 0:08 (which is 8-minutes).  While we were letting the two appliances preheat we grabbed the bag of frozen ravioli, and poured half into one preforated tray, and the other half into the other preforated tray.  We then poured the entire jar of sauce into the solid tray, spreading it evenly.
 
In a few minutes the steam oven was at full temperature, so we opened it up and inserted all three trays and closed the door.  We then put the garlic bread into the regular oven as well.
 
Eight minutes later, we removed all three trays from the steam oven, and poured both trays of ravioli into the main pan with the sauce, stirring the ravioli into the sauce.  A couple minutes later we took the garlic bread out of the oven, and cut it up and brought all the contents of the meal to the table to serve.
 
The ravioli was hot and tender, with the sauce nice and hot and absolutely delicious.  This was a quick and easy meal for a busy family, and one that you could feed a family of four for under $8.00.  While it was a quick meal to prepare, it’s also a much healthier meal which  is an added bonus for both you and your family.
 
So if you’re interested in the Miele Steam Oven and are trying to justify the pricetag, think of the money you’re saving by not going out to eat while enjoying restaurant quality meals in your own home.  We’ll continue to point out the pricing of what each of these meals cost, which will hopefully encourage you to enjoy what we truly feel is one of the most revolutionary appliances on the market.

As promised here is our first recipe entry for the Miele steam oven. We recently prepared salmon with brown rice and zuchinni and summer squash. This healthy and nutritous and also inexpensive meal took a total of 25 minutes of cooking time, with almost no effort.
 
I went to a local grocery store and picked up a pound of fresh salmon (about $5.99) along with a bag of brown rice and a yellow squash and zucchini (about $2.00). We then selected the “Rice” setting in the oven’s menu (under “Grains”), and hit start to begin the preheat on the oven.
 
While I was waiting for the oven to heat up, I began the quick and easy preparation of our meal. While going through the menu I noticed that the recommendation for rice was that for every one cup of rice, you want to pour an equal amount of water into the pan with it. So I poured a cup and a half of rice into the solid pan, along with a cup and a half of water.
 
I then cut up the squash and zucchini, which I placed in one of the preforated dishes. My next step was to grease the other preforated dish, and after I had done that, I placed the salmon filet on the dish, and seasoned it with some Cajun salmon powder for added flavor.
 
By this time the oven was preheate so I put the rice in. Now, the default time displayed was 40 minutes, but since we didn’t put much rice in we decided we would check it in 15 minutes.  Since I expected the salmon to take about 8-10 minutes, I figured having the rice in for 25 minutes would be enough since most things we had dealt with before seemed to cook faster.  I just thought I’d check the consistancy at that point and make the determination then.
 
Sure enough, 15-minutes later I opened the oven and tasted the rice, and while it was a little crunchy, it was soft enough to make me believe that 25-minutes would do the trick.  At that point I put the salmon and the vegetable trays into the oven and closed the door along with the rice, and waited for our meal.
 
10-minutes later we opened the door and I checked the senter of the the salmon, which was cooked thoroughly and looked absolutely delicious.  I checked the rice, and sure enough, it was nice and tender.  After taking each dish out I spooned out some rice, added the vegetables and the salmon, and just like that the meal was ready.
 
The salmon was incredibly tendor and the seasoning had penetrated the fish nicely and added a lot of flavor.  The vegetables were also cooked perfectly, and were delicious.  All in all being able to prepare a meal of this calibur (that would cost $10.95 a plate at a normal restaurant) for so little money and with such ease is just amazing.  Needless to say give this one a try, and post your comments and let us hear your results!

In this day and age where we’re all trying to eat healthy, one of the biggest detriments in our mission to achieve a vitamin filled diet and a smaller waistline is one simple thing.
 
Time and money.
 
Working long hours and getting home at 6pm in the evening (as many working families tend to) leads to quite a few nights of ordering pizza, getting takeout, etc. along with purchasing microwavable dinners.  This is one of the main reasons why many of us are overweight, and why losing weight has become so difficult.  It’s just seems to difficult to have to get home, change, and then prepare a healthy meal for our families.
 
Thanks to Miele, not anymore.
 
The DG4080 has taken all the guesswork out of preparing healthy foods and is far and away one of the most revolutionary products I have ever seen.  I have personally been through quite a few demonstrations with this product and eaten quite a few meals that are made in it, and over the course of this website I will explain to you and give you examples that will hopefully lead you to want to own this product. 
 
The hefty price tag (approximately $2500) this unit has is a turnoff for customers and salespeople alike who are unfamiliar with the wonders that this item possesses.  Walk into most retail appliance showrooms and you’ll have no idea what this item can do because many of them don’t have it hooked up.  You can see it, you can touch it, but unless you can see how it works you can’t appreciate what a difference it will make in the way you prepare your meals.
 
Did I mention that you can eat a healthy meal in around 10-minutes?
 
While I know you’re excited to get started, we’ll talk about the tangible uses for this item in another entry.  In the meantime let me let me start by telling you a bit about what it comes with and how it operates.  
 
To get started we’ll discuss the installation of this product.  It’s a 24-inch wide electric appliance which is set up to be built-in, and does required a dedicated 240V line, which may be difficult if you’re installing it into an existing kitchen and don’t readily have access to your junction box.  However, I highly reccomend having a qualified electrician carefully read the installation instructions and review the electrical requirements for this item when running the electrical line to the location of where you’re installing this product.  I would say that the vast majority of service calls I have seen for this product have involved problems with the incoming line with not enough power, or a similar electrical issue.  There’s nothing worse to have a technician come to your home to service a product, only to find out that the problem was caused by an incorrect installation.  For best results it’s recommended that you hire a factory authorized Miele technician for the installation of this product for two reasons:  The first being that they will check to make sure that all the requirements are meant to ensure the proper functionality of this oven.   The second reason is that by having an authorized Miele installer will also add an additional warranty to your product as well.
 
One benefit to this product is it doesn’t need to be installed near a water source, as it has it’s own water reservoir which you’ll fill each time you wish to use it, and you’ll also need to simply empty it when you’re finished.
 
The unit comes with 3 perforated stainless steel pans, 1 solid stainless steel drip pan, and 1 stainless steel wire rack.  These pans are what you will use when preparing food inside this oven, and you can order additional ones from Miele once you get comfortable with the function of this product and begin making your own recipes in this oven.
 
The functionality of this unit is very simple.  Like their wall ovens, Miele has incorporated their “Masterchef” food menu system, which makes using this product unbelievably simple.  All you do is simply select the type of food you wish to cook, and the unit sets itself automatically to your preferences.
 
One interesting thing about this unit is that for vegetables the cooking time is exactly the same, regardless of whether or not they are fresh or frozen.  All you do is select the “desired tenderness” (how crispy or soft you’d like them to be) and the unit adjusts the time accordingly.
 
Once you get comfortable with this unit you’ll also notice that you’re able to cook multiple types of food at the same time with no crossover of flavors.  In other words, if you’re cooking carrots and broccoli (provided they’re being cooked in separate trays), the carrots won’t taste like broccoli and the broccoli won’t taste like carrots.  This is because the unit is a “convection” steam oven, which prevents this from happening.
 
Now that we’ve got you started, the next entry will outline some examples of how you can make some healthy meals in a short period of time for your family.