Holiday Cooking with Steam & Convection
We use the Miele convection oven as a great example of how it works. Traditional oven baking has a heat source in the bottom. If you have a large pan, the heat will move around the pan so the center of your food will get cooked last. Simply put, a convection oven places the heating element in the back and uses a fan to spread the heat evenly. Convection also provides better results when you have food cooking on multiple shelves.
A steam oven obviously uses steam to cook your food. Steam cooking keeps food moist and makes it very difficult to overcook your food. Vegetables and fish cook very well in a steam oven. However, you don’t always have to choose steam or convection. Miele offers a combination oven that lets you use either method, or both at the same time. The combination oven works well with beef tenderloins and artisan bread.
WIRELESS ROAST PROBE
Finally, we recommend using a probe when cooking meat. Sometimes the cord can make people nervous, so Miele uses a wireless roast probe. Stick the probe into your food, then place your food into the oven. The wireless probe makes precision cooking both easy and safe.