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    You are in: Home / Community Forums / Kitchen Gadgets & Appliances / Miele Steam Oven
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    Miele Steam Oven

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    Gingersnap in Midwest
    Mon Jan 17, 2011 4:05 pm
    Food.com Groupie
    Does anyone else have a Miele Steam Oven? What kinds of recipes do you make in it? I am looking for steam oven recipes. Thank you.
    **Tinkerbell**
    Tue Jan 18, 2011 6:37 pm
    Food.com Groupie
    Hi, Gingersnap! Welcome to Gadgets! wave.gif

    I don't have a steam oven, but am interested to find out more about it. I do have a convection microwave & that would probably be the closest, but it doesn't look like those recipes will apply to your situation.
    Hopefully someone will pop in here that has this oven & be able to offer you more help.
    In the meantime, I did find a couple sites with some recipes that you can try out.
    Hope this helps! icon_biggrin.gif
    *Tink

    Gourmet Guide - Steam Oven Recipes
    Miele Steam Oven Recipes

    12/12/2012 ETA: Thanks to Gingersnap for locating the following collection of recipes from Miele:
    Miele USA Recipe Database


    Last edited by **Tinkerbell** on Wed Dec 12, 2012 11:10 pm, edited 1 time in total
    Gingersnap in Midwest
    Tue Jan 18, 2011 8:33 pm
    Food.com Groupie
    I mostly cook vegetables and rice in it; but was wondering about other things. The demo lady cooked a cake in it. It has a reservoir for water and creates steam to cook. I love it, just want to know more how to use it. Thanks for your reply.
    **Tinkerbell**
    Tue Jan 18, 2011 11:03 pm
    Food.com Groupie
    I'm sure I'm not alone in wanting to know more about how this type of oven works. We've had lots of conversations about electric, gas, convection and induction, but never a steam oven. icon_biggrin.gif

    This cake recipe looks really interesting:
    Lemon Souffle and Lemon Cake

    Depending on where you live, and how you measure, if the metric is hard to translate, you can post the recipe here and then use the converter to change it to US. icon_wink.gif

    *Tink
    Gingersnap in Midwest
    Wed Jan 19, 2011 7:06 pm
    Food.com Groupie
    Thanks Tink, that looks great. I have written to Miele because really, I just got a how to work the oven book - no recipes. I thought that was stingy! There are classes you can go to but I have to drive almost 3 hours to get to one. I'm in correspondence with the rep in England. I'll share any replies. Seriously though, you haven't lived until you've made artichokes or corn on the cob in this oven. It's delicious.
    **Tinkerbell**
    Sat Jan 22, 2011 11:15 am
    Food.com Groupie
    Quite honestly, I feel like any company that produces a kitchen gadget should, at the very least, send out basic recipes with the purchase. We hear from a lot of chefs that buy these products at garage sales or second hand shops and need instruction manuals or recipe ideas, but it's actually disturbing how many we hear from that purchase new and still need instructions or recipes. icon_confused.gif That's bad business, IMHO.
    If I were a company I would make absolutely sure that the recipes were free and available to everyone, in both writing and online. Because there is no better advertisement than word of mouth. One happy customer will tell one or two friends, maybe more if the subject happens to come up. But, an unhappy customer will easily tell everyone they know about the experience.

    Can you tell I come from a family of business owners? icon_lol.gif

    I'm on the edge of my seat, waiting to hear what they will do for you! icon_biggrin.gif
    yumnum
    Sat Jan 22, 2011 10:49 pm
    Newbie "Fry Cook" Poster
    We put one in as our second oven on the advice of our designer last summer when we remodeled. The reason is because I don’t use a 2nd oven very often but I don’t like the way a microwave reheats leftovers, pizza, etc. This oven works so great for that and it works almost as fast as a microwave. I have done a couple kid/quick things that have worked well and here’s one:

    Chili Cheese Dogs: Put a hotdog bun on a plate with a weiner inside it (the weiner doesn’t have to be cooked), add canned chili on top, add shredded or sliced cheese on top of that. Do not cover and set the temp for 160 and the time for 2 minutes. By the time the oven heats up the 2 minutes should be enough to get the bun hot (and not chewy like a microwave), the weiner is cooked or warmed up, the chili is warm and the cheese has melted evenly.

    I have done the same cooking eggs benedict and huevos rancheros when nothing was heated up except the fresh undercooked egg (it will cook more in the steam oven). We also grill meat a lot and reheating leftovers in the steam oven make it taste like it just came off the grill again. My husband and I are going to keep experimenting with cooking “regular” dinner meals and will share what we learn. I agree that the recipes Miele provides in the instruction manual are weak.
    **Tinkerbell**
    Sun Jan 23, 2011 1:05 am
    Food.com Groupie
    Hi, yumnum! wave.gif

    Thanks for joining us here and thanks for the great insight on the oven. I too hate the microwave. I love the convection/microwave in the RV, but not the standard house one. The microwave just ruins food. IMHO

    So, you have both a regular oven, as well as the steam oven? Space-wise, are we talking full size wall mounted ovens, or are they set up like a free-standing range and microwave oven above?

    *Tink
    yumnum
    Sun Jan 23, 2011 1:10 am
    Newbie "Fry Cook" Poster
    The steam oven is built-in over the wall oven, just like a 2nd oven or micro would be. I will send a pic
    **Tinkerbell**
    Sun Jan 23, 2011 8:47 am
    Food.com Groupie
    yumnum wrote:
    The steam oven is built-in over the wall oven, just like a 2nd oven or micro would be. I will send a pic


    Okay, that's what I was visualizing. Gosh, I thought my next big purchase was going to be easy, an induction cook top, but now... that appliance may have some competition for the top spot on the list! icon_lol.gif
    Gingersnap in Midwest
    Mon Jan 24, 2011 10:12 am
    Food.com Groupie
    I actually contacted someone in England who sent me a recipe booklet. Unfortunately, I couldn't download it but she works for Miele in Europe. So, I started experimenting on my own. Last week I peeled and steamed 2 beautiful artichokes. They were delicious - I ate them both they were so good. My steam oven is over my regular oven as well. Miele holds classes as well on how to use this oven. I will have to go to one and get ideas.. We eat vegetarian and thought this would be a good investment, but I want to cook more than just vegetables or heat up food in it. I'd download a picture of mine, but I don't know how on this website. Our kitchen designer didn't suggest this - my husband saw a demonstration and bought it outright thinking I'd love using it.
    **Tinkerbell**
    Wed Jan 26, 2011 3:28 pm
    Food.com Groupie
    Oh, gingersnap! Sorry about not being able to download the recipe book. What a bummer! icon_sad.gif

    But way to go on the artichokes!



    I'd be happy to help you learn to post photos here. It's actually very easy.
    The key point is to make sure your photo is sized down to 500 pixels wide, that way it will fit within the posting area of the thread.

    To help you without being annoying icon_wink.gif, I'll need to know where to start.
    Do you know how to upload your photos to your computer?
    Do you use a photo hosting site to store your photos online? (there are several free ones, I like Photobucket.com the best.)
    Do you have a program that you can use to re-size your photos?

    Let me know where to start from & we'll have you posting photos all over the place, in no time! icon_biggrin.gif
    *Tink
    Gingersnap in Midwest
    Thu Jan 27, 2011 11:42 pm
    Food.com Groupie
    My photos are stored on my computer. I upload them to facebook easily but can't figure how to upload to here. If I can't upload, we can all be friends on FB and you can see them, haha. So, usually I go to the place and upload pics. Don't know how to do that on this site.
    Gingersnap in Midwest
    Thu Jan 27, 2011 11:43 pm
    Food.com Groupie
    I thought I'd go to the image button above this post, but that doesn't seem to be the way.[/img]
    **Tinkerbell**
    Fri Jan 28, 2011 8:52 am
    Food.com Groupie
    Okay, great!

    Sign up for a Photobucket account at Photobucket.com. It's free, easy to use and you can store tons of graphics and photos, as well as organize them into private or public albums.

    I resize my photos when I upload them to my computer, using Corel (a photo-editing software), but you can re-size in Photobucket too.

    1. Upload to PB
    2. Click "edit" underneath the uploaded photo
    3. Re-size to 500 pixels wide
    4. Save changes (Replace original)
    5. Click the last code underneath the photo (it is an IMG code) and it will copy to your clipboard.
    6. Paste it into your thread post.
    7. I always click "Preview" before I post to make sure it looks the way I want it to, and then click Post. You did it! icon_biggrin.gif

    Using the Image button above the posting box works when you are using a photo that's already posted to this site or a photo copied from somewhere else on the internet.
    To post a photo of a recipe in a thread, you can follow these easy steps:

    1. Go to the recipe and right click on the photo.
    2. From the drop down list, choose "Copy Image Location"
    3. In the posting box, click the Image button. (it will put the [img] into the post and the button will now have an * in it to show you're in the middle of the process.)
    4. Paste the photo code immediately after the [img] - no spaces needed.
    5. With your cursor directly after the photo code, click the Image button again and it will add the [/img] at the end.
    6. Click "Preview" then Post if it's correct.
    Note: You can also type the img code before & after, just make sure there are no spaces and the slash is there)

    You can change the size of the photo you're using as well. If you click "Quote" on this post and then look at the two photo codes below, you'll see the words "large" and "small". The size designation in the code and size of the photo you post will depend on where you copied the photo from on the recipe page. If you copy from the small photo accompanying the ingredients & instructions, you'll get the small photo code. If you click on that small photo and open up the photos page, you'll copy the code for the large photo.
    You can use either code and then simply change the sizes from one to the other just by typing "large" over the "small" or the word "small" over the "large".

    Roasted Salmon Fillets With Irish Whiskey




    If you have any questions along the way, feel free to ask! icon_smile.gif
    *Tink
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