I’ve been invited to Seattle next week to preview the new Miele Combi-Steam Oven, and can’t wait to learn all about the latest in this oven innovation. A combination of convection cooking with steam, I’m told it produces gourmet results.
I can totally imagine that adding Steam to the baking and roasting process would produce healthier, and perfectly moist results while browning and searing meats, as well as in baking cakes and breads. And, as Miele is a leader in appliance technology, they are sure to make it easy to cook your favorite dishes.
With Thanksgiving (my absolute favorite holiday) coming up, who doesn’t want to make it easy to roast your turkey? The Combi-Steam Oven is equipped with five specialty Miele MasterChef Gourmet programs one of which is to roast that perfect turkey. These programs incorporate slow cooking techniques using low cooking temperatures and longer cooking times, and adding the steam I imagine would result in a tender finished product.
I’m looking forward to getting a taste of the results!
I first met the Miele Team comprised of Julie McCary, Sherry Qualls, and Kelly Seipe on BlogTourNYC in February put on by the team at Modenus. They are delightful personally and a font of information.
As a recent foodie (since moving here to wine country) I always enjoy learning more and improving my cooking skills. Food is a big part of the wine culture here at home, and cooking appliances an important part of kitchen remodeling and renovation!
Stay tuned for the results two weeks from now! In the meantime, if you have any questions, post them here…I’ll be happy to ask the experts for you, and pass on the answers.
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