Just researched this issue - it appears Miele now has non-plumbed options. Is the difference in cost worth it? Late last year, IIRC, Miele has 10% off oven range. Is that important if you can make a nice crispy roast in the others, and have a broiler in the adjacent CO?
Love our dishwasher and washing machine/dryer combo and the gas cooktop is fine, but not super impressed with the oven.
In visiting Winnings, they suggested Siemens iq700 but I am struggling to find many reviews on Siemens. I would only look at pyrolitic ovens because they are worth every penny. My understanding is that Siemens, Neff, Bosch and Gaggenau are all owned by the one parent company. I do a lot of cooking/baking and use one oven solely for baking and the other for meat etc. Any opinion please. That Miele model does not even come with telescopic runnners ($449 accessory for 1 pair), where-as the Bosch has 2 pairs built in and that's pretty nice.
The Wolf and Miele are significantly larger. We are deciding between the Miele and Wolf steam ovens. It has a good range of functions that have not just let me, but encouraged me to try new things (and throw out other machines i.e.
But we're thinking that for resale value, we should have a Speed Oven.
I had had 2 Siemens ovens and a 900mm Siemens induction cooktop for 7yrs. If this is going to be the only oven, and budget is of concern, perhaps Bosch is a better choice. Will try that in 3 months. thsnks, Have all the options for ovens, with or without cooktops and drawers, left you steamed? For holiday gatherings and entertaining - that third oven is very handy!! Just as a foot note Id add- V-Zug steam oven needs plumbing and a drain so needs to be thought of at the beginning of a kitchen design.
We did a lot of research 6 years ago and ended up with mid range Miele appliances. I have the 30” miele convection oven, CSO, and Speed Oven.
I personally think Miele is overrated. I prefer a larger oven for broiling. With a combi steam oven, you can arrange for one of the settings to dry the oven out which involves less cleaning. This guide can help, Would you rather sip wine and read than cook every night? I just liked the finish on Siemens and the warranty.
Siemens through my kitchen, oven, microwave, induction cooktop, rangehood and dishwasher. For M-touch, programming is quite a bit easier, I think, but whether it is a functionality that you would use or not that's another story. Can I steam raw veggies on a different rack in the steam oven while refreshing the chicken?
If that's the case, and you are leaning on a Miele, I would suggest either H 6860BP or DGC 6865 XXL. it leaves about 1/4-1/2 of water on the bottom (about 1/2 cup) that you have to mop up --- that's not a wipe up, mop up.
The blue flaking issue is not limited to the E-Series for the Wolf, it has also been reported on the L-Series. I removed the tray braces from the walls of the oven which are easy to do, then I applied the paste with my hands over all of the surfaces and ran the steam mode for 30 minutes per instructions and then wiped clean. Are there any other major differences? Could not recommend more highly.
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If you can use a smartphone then you can use this oven :). Is your Miele plumbed as well? Siemens have a 5 year warranty. Miele CSO owners - does the built in broiler have a big impact on roasting meat & veg? F&P is a step up, but Bosch is a jump up! I have put a deposit on the smallest model . For automatic door open, that's only for the handleless model, if I am not mistaken.
Instead, made a paste of baking soda and hydrogen peroxide that a Wolf owner recommended. Hello GW experts. fan runs constantly (in the Wolf). The oven replaced an 3 year old Smeg. If you are not an induction user now - you will find things like warming up soup is as easy/fast on your induction as a microwave. Miele makes some really nice ones - but back at the 3k range.
What do people think about mixing appliance brands? Can I put the whole container in to refresh in a couple of days? After some research, it seems the Bosch Benchmark Combination Steam Oven is a great value at $5,699 (http://www.bosch-home.com/us/products/built-in-wall-ovens/combination-ovens/HSLP751UC.html?source=browse). Much better off going with well known brands like Miele and Bosch.
And how to decide which manufacturer so that they all match, without breaking the bank?
im concerned because the install specs say that the miele cannot have a panel behind it... does anyone have advice about how to instll in an island?
Though I own an L-Series and haven't had the issue, though I've never done a self-cleaning on it and probably never will. The main issue for me is the brand . I did a lot of research when building, my husband had Miele before and didn't like them at all.
I have a steam oven, however next time would purchase a combi steam oven.
Apparently Miele has a good reputation for any appliance that uses water i.e.
Speed oven, Steam oven plus 30" convection oven and induction cooktop. I had a Smeg oven & cooktop in my 13 year old kitchen but decided on a Miele oven & gas cook top for our kitchen reno. And has anyone out there ever installed a wall oven under a cooktop, rather than buying a slide in or built in stove?
Our budget could probably absorb any of the above choices but would cause us to cut back in other areas. We also own the Wolf CSO and love it. Can any of you tell me which appliances you use the most and do you have any experience with Bosch cooking appliances? But if you want a more reasonably priced item, you could have Bosch’s SHX3AR75UC 100 Series 24-in.
We're moving to a new development where, regrettably, we have to have Miele - no choice. If so, do I need to remove the tin foil? The Miele Steam seems better than the Bosch, but that means we have to make everything Miele to match.
i confess that i don't know how to use it, the instructions are difficult for me to understand, the master chef does not cook simple things like 1/2 pound of clams.
After selling ovens for 10 years, I received a lot of hands on training and feedback from customers.
I have the 6860BP (which seems like the 6660P except for a few added accessories) and besides pyrolytic function doesn't seem much better than the base model Miele oven I had some years ago. Thanks! I'm going to try that. Rarely use it in combi-speed mode. We're thinking that the 30" Convection oven will be the one we use least. BTW Siemens owns Bosch. Some say the Wolf is easier to clean than the Miele because the Wolf cavity is smooth -- no heating elements sticking out from the top.
For the price of the Miele, it just seems like the Bosch represents good value, as for the same cost you could get a matching cooktop and rangehood or microwave.
I'm curious if the used water collection tank on the Miele makes any difference in operation or cleaning. Broiling with steam helps prevent fish from drying out while still giving a nice crispy crust. The Miele Steam seems better than the Bosch, but that means we have to make everything Miele to match. The 5 year warranty is a great feature for piece of mind. So the Bosch is the smallest of these three. I have read but wasnt aware it was specifically the e series.
I also think that VZug combi steam XSL should be fine mounting under bench.
It’s great for hurrying up baked potatoes in a pinch.
Always having the oven clean is a real bonus.. the other thing that has worked for me is getting two 60cm ovens side by side or above each other instead of a bigger size oven, particularly if you like cooking - just having two ovens available when cooking is a dream.. definitely look at Siemens and Neff. I was impressed with the VZug demo , but I'm not sure it is the best choice . Antonia_d Yes, I have been advised that a combination steam oven is the way to go .
Is there a very basic instruction book/video I can watch?
Not a big problem I know, but annoying nonetheless. I've seen the Bosch steam oven, and it is smaller cavity.
If your significant other is determined to have Miele though, ugh well, Miele do sell lots of nice accessories.
The TFT menu sys tem is really good and functional, if you have only ever had dials then it might take a bit of getting use to, but it has so much more functionality. I did also see a Miele that had been used, and the inside had more crud caked on. Some folks indicate that the non-plumbed versions release a lot steam/warm air into the kitchen whereas the plumbed ovens have drains that allow excess water to escape. It looks easier! Bosch accessories are much cheaper too; compare the $449 Miele baking stone vs $177 for the Bosch.
Bosch accessories are much cheaper too; compare the $449 Miele baking stone vs $177 for the Bosch.
The Wolf E Series (30") or Miele M-Touch offerings would cost just over $8,000 for their CO + SO.
You can't argue with German quality.
Bosch has a sizable price range for its fleet of dishwashers, topping with the priciest coming in at just over $2,000.
I wouldn't want the fans running while broiling (I'm sure it wouldn't be hard to disable them in broil mode). Flexiclip is really handy, I have 3 pairs in my combi. There is no sketch for under bench installation. I believe Siemens and Neff are the biggest sellers in the U.K. and Europe.. After use, the water container should be washed out and dried, it takes forever to dry as the unit only has a small opening for any remaining water droplets to evaporate. H6660BP is still a very good oven, even when compared to M-touch version. Personally I feel since the CSO isn't the 'main' oven in almost all kitchen postings regarding CSO ovens the broiler option would be rather moot. Went with the Wolf combi steam oven and the Wolf convection oven.
This includes the Benchmark SO and the Benchmark CO, but doesnt seem to have the side swing door option.
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