Product specifications

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Ovens That Cook in Many Different Ways
Perfect Results
Incredible results are achieved via a
unique advanced European convection
system. Even heat, created by this
system, allows for up to five levels to be
utilized simultaneously. Heated air,
directionally channeled by the convection
fan to all corners of the oven, ensures a
constant movement of air over the food,
thus producing perfect, even cooking
results.
Surround Bake
For ‘slow cooked’ items like pot roast,
fruitcake, souffle or pastry, the Surround
Bake mode is an ideal solution. Utilizing
top and bottom heating elements,
Surround Bake creates an even distribu-
tion of heat from both above and below
the individual item being cooked.
Intensive Bake
A combination of radiant heat from
the bottom heating element and air
movement via the convection fan is
available by selecting the Intensive Bake
mode. This baking mode is an optimal
solution for baking pizza, quiches and
cheesecakes and any food that needs a
crisp base and moist top.
Sabbath Mode
Miele’s MasterChef ovens are specially
programmed to provide observant Jewish
homes with delicious hot meals during the
Sabbath and religious holidays. The
Sabbath mode allows you to program
your oven to stay on for up to 72 hours.
Additionally, the oven will not activate until
the food is placed inside, balancing
Kosher cooking needs with energy
consumption concerns. When set to the
Sabbath mode, the display and lighting
remain unchanged – another critical
feature for religious observance.
Succulent Roasting
At Miele, we have turned roasting into a
science. Using the Miele roast probe, you
can determine the core temperature of the
roast or let the MasterChef mode do it for
you depending on the food item selected.
For example, 145
O
F for medium beef, or
175
O
F for a perfect turkey. By using the
AutoRoast™ or MasterChef modes, the
guesswork is completely removed. The
oven will automatically take the initial
cavity temperature to a much higher level
than you have set, searing the food,
leaving all of the flavorful juices inside the
roast. After, the oven temperature will
gradually reduce to the desired cooking
temperature and eventually count down
the remaining time so you can estimate
the preparation time of other food items to
be served.
Indoor Grilling
Available on all our ovens is a two-zone
broiler. These modes can be set for
either small or large capacity broiling. In
either setting, grilling is fast and food
is cooked evenly each and every time –
an ideal mode for preparing kebabs and
chicken.
No Flavor Transfer
The advanced convection system in
Miele ovens enables different food items
to be cooked together – without flavor
transfer. Yes, imagine fish on one
level,with a dessert item on another. This
is possible because Miele ovens
recirculate air fifty times a minute over
the heating element. By doing so, odors
are incinerated!
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