Last month, while in New York for the Architectural Digest Home Design Show, BlogTourNYC stopped by for a visit with Miele, to preview the Generation 6000 Miele Combi-Steam Oven. Generation 6000, which is comprised of the ContourLine, which focuses on the use of stainless steel, and Pureline,which is more minimalist and architectural in style. The beauty of Miele’s Generation 6000 series is that both lines can be configured in a number of ways
Generation 6000 ContourLine
Generation 6000 PureLine
The new Generation 6000 Series is comprised of the newest in technology, innovation, performance and is sensitive to how we live today. With an intuitive interface, each and every Generation 6000 product also boasts ease of use.
The Architectural Digest Home Design Show marked the debut of the newest finish to the Generation 6000 series – Truffle Brown. This beautiful, rich brown hue, evocative of the world’s most decadent chocolate, has subtle grey undertones, which enables it to blend in with a variety of woods and finishes, in addition to the use of polished concrete in today’s industrial inspired kitchens. With its clean lines and specialty glass finish, the Generation 6000 Pureline Miele Combi-Steam Oven blends in seamlessly with today’s high end kitchen, and with the addition of Truffle Brown to the line, it is no doubt that Miele hits the mark with warming things up in the kitchen.
But beauty and visual aesthetics is only part of what makes Miele an innovator in high end kitchen appliances. Miele, founded in 1899, started out with a promise of “Immer Besser”, German for “Forever Better” . For more than a century, Miele has remained true to being “forever better” and to this day the company and brand is still at the forefront of kitchen design and technology. Miele does not follow trends, they take the lead and continually strive (and succeed) at being true innovators in the industry. The visual appeal of the Miele Combi-Steam Oven coupled with the best and latest innovative features makes it the ideal appliance for the high-end residential kitchen.
More than ten years ago, Miele introduced steam cooking into the home, and has since built on top of their original technology to make the Miele Combi-Steam Oven forever better. Some of the features that sets it apart from the rest:
Steam and Convection
By offering combining steam and European convection technology into one appliance, one can regulate the cooking method, temperature, and moisture level. Miele was the first to introduce steam cooking more than 10 years ago. Not only is steam considered a healthier way to cook, but it is great for roasting meats and baking bread because it injects moisture into whatever is being cooked, resulting in juicier meats and moist bread, while also providing a perfectly seared/browned exterior.
The Ability to Bake Artisanal Breads at Home
The Miele Combi-Steam oven is equipped with the features that allow the bread enthusiast to replicate the same processes used by professional bread bakers in the home. Below is just a sampling of the many types of artisanal breads the Miele Combi-Steam is capable of baking. Hungry yet?
MasterChef Gourmet Technology
The Combi—Steam Oven is equipped with MasterChef Gourmet Technology which includes more than 100 automated programs, where one can either follow the on-screen prompts or use any one of the automated programs as a guide, tailoring it along the way to their own needs. Just as the interface of the latest Smart Phone is easy to use and intuitive, so is that of the Miele Combi-Steam Oven.
Above is a photo of the 24″ Combi-Steam Oven shown below the Miele Built In Coffee System. More on the Miele Coffee System on a later date ( I just received mine this past weekend and a review is forthcoming!)
The Lift-Up Control Panel
The water reservoir is cleverly hidden behind the control panel. The touch of a button reveals the water reservoir, which allows the water supply to be replenished without having to open the oven door. Because the water reservoir is placed behind the control panel instead of being placed within the oven cavity, the capacity of the oven is increased, allowing for the simultaneous cooking of larger dishes, therefore cutting down on overall cooking time.
My brother in law purchased a Miele steam oven just about ten years ago as he embarked on a complete remodel of his 4-level (maybe even 5 – I can’t keep track) San Francisco Noe Valley home. Back then I wasn’t sure what to make of steam ovens, as they had just come on the market. My brother in law is a man of VERY discerning taste, who meticulously researches the latest and best in technology for the home. For Miele to have met his approval says a LOT…I’m not sure if I’ve even passed his test yet – ha! He is constantly on the go so he doesn’t cook a whole lot, nor does he ever eat leftovers. His significant other tells me that the only leftovers he eats is dim sum, reheated in his Miele steam oven, and each and every time it is cooked to perfection. I’ve reheated dim sum and rice in the microwave several times and the results are not what I would call appetizing – dry corners and tough as rubber. Having perfectly cooked dim sum leftovers and fresh, moist rice is reason enough to own a Miele Combi-Steam Oven. The perfectly seared meat, artisanal breads, and all of the other features -that’s just icing on top of the cake!
Please note that Miele was one of several sponsors of BlogTourNYC, which covered my travel and expenses during my stay in New York. No compensation was received for this post and all opinions expressed are my own.