The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Considering New Oven

Old Baker's picture
Old Baker

Considering New Oven

My wife and I have a Dacor wall oven mounted directly beneath a microwave oven.  We rarely use the microwave and are considering replacing both with a new double oven, opening size permitting.  I see  that the new Dacor ovens come with steam injection.

Does anyone here have any experience with kitchen, wall mounted steam ovens?  Is the steam system effective?  I'd rather use that if it would eliminate having to open the door for spritzing (and lose heat).  I guess that the water line would be a small flexible tube similar to what is piped to the ice maker in a refrigerator.

Your thoughts and suggestions would be appreciated.

SonyaCE's picture
SonyaCE

Hi

I have a Miele combi/steam oven which I love using. There is no need to have a water line to the oven. There is a separate compartment which houses the water, if you run out of water during the steaming process you can refill the water compartment without opening the oven. If there is a Miele showroom near by the could show you all the things it could do.
https://www.mieleusa.com/domestic/combi-steam-ovens-1469.htm#item-1-1

I hope this helps.

Old Baker's picture
Old Baker

The Miele dealer here also carries Dacor, Viking, and other higher end appliances.  Based on my discussion with him, we'll probably stay with the Dacor brand.  Not out of loyalty, but the double Dacor will fit in our space, is several thousand $ cheaper, doesn't require a water line, and has a much longer warranty.

That said, have you found the steam function to perform as advertised?  As in good bread without having to mist.