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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 Feb 07, 2011 12:33 am
    Food.com Groupie
    Thanks for directions Tink. I'm pretty illiterate with the computer, but I'll give it a try.
    **Tinkerbell**
    Tue Feb 08, 2011 2:46 pm
    Food.com Groupie
    Gingersnap in Midwest wrote:
    Thanks for directions Tink. I'm pretty illiterate with the computer, but I'll give it a try.


    LOL - I know, it looks like you'll never get it when it's written out like that. I've been there!
    Print out the instructions then just go one step at a time. I'll be here if you run into trouble along the way. Once you do it a couple times, you'll be posting photos and fun graphics like a pro! icon_biggrin.gif
    katyhotr
    Sun Jul 31, 2011 6:07 pm
    Newbie "Fry Cook" Poster
    I just got a steam oven and am also looking for recipes. Who did you contact in England? I would love an address to get some recipes. Thanks
    mrghost
    Thu Nov 29, 2012 9:16 pm
    Newbie "Fry Cook" Poster
    While we love and use our Miele Steam Oven on a regular basis, but it is the MOST UNRELIABLE appliance in our kitchen. It is about five year old and has been down for service at least 6 times. Usually a major expense item like the steam generator (replaced twice) or an other important part. The European models seem to be better, but are not available in the US.
    **Tinkerbell**
    Fri Nov 30, 2012 9:52 pm
    Food.com Groupie
    Thanks for the feedback, MrGhost. I'm so sorry you have to keep getting it repaired, but what that tells me is that it's a gadget worth putting up with. I'm not so quick to repair most of mine when they break down, but there are a couple that I have repaired or replaced immediately.
    We'd kill each other around here without coffee! icon_wink.gif icon_lol.gif

    *Tink
    Gingersnap in Midwest
    Tue Dec 11, 2012 9:05 am
    Food.com Groupie
    **Tinkerbell**
    Wed Dec 12, 2012 11:07 pm
    Food.com Groupie
    Gingersnap in Midwest wrote:
    Sorry I just saw this! Hope this helps.

    http://www.mieleusa.com/usa/cooking/mielerecipe/recipe_list.aspx


    That's GREAT! I know it'll help others looking for recipes. Thanks for stopping in with the link, Gingersnap. icon_biggrin.gif
    *Tink
    Gingersnap in Midwest
    Tue Dec 18, 2012 12:06 pm
    Food.com Groupie
    Since I retired, I've been playing around with my steam oven. Today I made perfect risotto in it and I can't wait to try other risotto recipes. I used 1-1/4 cup arborio rice, 4 cups of chikn broth (I'm vegan and that's faux chicken broth).

    I first sauteed all my vegetables llike I would for regular risotto - onion, mushrooms and then added the rice in with them (in olive oil), cooked it until translucent.

    Put it all in my large Miele steam oven pan along with the broth. Mix well. Used foil to cover the entire pan and put into the steam oven for 25 minutes on custom. I had previously roasted some butternut squash as well and added that once the risotto was done.

    After 25 minutes, I took it out, uncovered it and it looked watery but I added the squash, some frozen peas and mixed well. As I mixed, I saw it coming together and now after a few minutes, it's perfect! Wanted to share this with my fellow Miele steam oven owners. I'll never stand over a hot stove making risotto again. This is a good soft risotto, but if you like it a little more al dente, I'd say add a little less water and cook for about a few minutes less.
    **Tinkerbell**
    Tue Dec 18, 2012 9:56 pm
    Food.com Groupie
    Gingersnap in Midwest wrote:
    Since I retired, I've been playing around with my steam oven. Today I made perfect risotto in it and I can't wait to try other risotto recipes. I used 1-1/4 cup arborio rice, 4 cups of chikn broth (I'm vegan and that's faux chicken broth).

    I first sauteed all my vegetables llike I would for regular risotto - onion, mushrooms and then added the rice in with them (in olive oil), cooked it until translucent.

    Put it all in my large Miele steam oven pan along with the broth. Mix well. Used foil to cover the entire pan and put into the steam oven for 25 minutes on custom. I had previously roasted some butternut squash as well and added that once the risotto was done.

    After 25 minutes, I took it out, uncovered it and it looked watery but I added the squash, some frozen peas and mixed well. As I mixed, I saw it coming together and now after a few minutes, it's perfect! Wanted to share this with my fellow Miele steam oven owners. I'll never stand over a hot stove making risotto again. This is a good soft risotto, but if you like it a little more al dente, I'd say add a little less water and cook for about a few minutes less.


    I hope you will post this recipe to your account! (Just to the right of your icon at the top of every page is a blue rectangle with an arrow in it. Hover your mouse over it to get the drop-down list and then click the large blue button at the bottom that says, "submit a recipe".)
    It sounds delicious!
    *Tink
    Chef #1802156584
    Fri Jan 10, 2014 5:38 am
    Newbie "Fry Cook" Poster
    Hi, I notice that these forums are quite old so I am not sure if anyone needs anymore advice but I have started a steam oven blog for the reason that nobody knows how to use them or what to do in them!

    Have a look at my blog from Sydney www.cookwise.com.au I have lots of recipes, tips and ideas for you all. I am not paid or sponsored by anyone so I would appreciate your comments and feedback.

    Regards Trudy
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