Three weeks ago a Miele steam oven arrived on my doorstep ready for a fortnight of vigorous review testing. It was a heavy great lump to lift onto the kitchen work-top but deceptively simple to use once I got going:
The oven has a silver panel at the top containing the control dial and a yellow-on-black LED (in-keeping with all Miele read-outs) display. Just push the button a number of times to get the parameter you want to set and then rotate the dial to set the value.
The first job was to clean the oven by using the dial to set the timer to ten minutes and the temperature to 100° (the maximum setting on this model). Then just wait until the temperature increases to the desired level and wait for the time given. When the oven finishes its job open the door and stand well back! Steam gushes out of the appliance at an alarming rate. If you wear glasses and get caught in the middle of the cloud they’re going to need a clean.
Here’s a little recipe I tried. It’s basically some chicken breasts covered in diced tomato and onion and medallions of mozzarella cheese.
Here’s the recipe:
- 3 chicken breasts
- 3 generous splashes of marsala
- 1 garlic
- 1 onion
- 2 tomatoes
- Basil leaves
Put the chicken breasts on the solid oven tray. Add the diced tomatoes and onions with the chopped garlic and distribute evenly over the chicken. Add the basil leaves. Overlap the mozzarella cheese over the top and splash the marsala all over.
Heat in the steam oven for 16 minutes at 100°.
The result did not disappoint. The chicken was cooked right the way through with no sogginess anywhere. The vegetables were cooked but nicely moist the cheese was melted deliciously.
Now I just need to find a place in my kitchen where I can have one of these things built in!