The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miele oven with steam injection

Tonz57's picture
Tonz57

Miele oven with steam injection

I’m having trouble figuring how to use the steam feature in my new Miele oven. I got good results in conventional ovens but the variables in my new oven is a real learning curve. Two main questions is how many minutes before the steam adversely effects the crust and whether I should bake with convection (at a lower temp). 

barryvabeach's picture
barryvabeach

There is some discussion concerning this on the Houzz board     Here is one post with tons of info on using the Miele  https://www.gardenweb.com/discussions/3588343/baking-bread-in-a-cso#n=49

To summarize,  Chanop said the procedure that worked the best is

  1. Preheat in conventional heat 225˚C, 1 hour
  2. Preheat in combi conventional heat 225˚C, 100% humidity, 10 minutes
  3. Insert the dough
  4. Bake in combi conventional heat 225˚C, 100% humidity, 10 minutes
  5. Bake in combi conventional heat 225˚C, 0% humidity, 10 minutes
  6. Bake in combi fan plus 225˚C, 0% humidity until done.

 

I have played with various settings with my Viking, but did not keep enough detailed notes to reach any firm conclusions.  One thing that most of us notice is that when you use a combi or steam mode up to 100 C  ( 212 F ) there is tons of visible steam.  When you use a combi mode above 100C,  you don't see any steam in the chamber.  As a result, if you preheat the oven , and then try to switch to combi mode it is hard to tell if any moisture is added.  While i haven't tried Chanop's method, if I were to try it ,  I would greatly reduce the preheat time, and set it at a lower temp, so that when I loaded the dough, I would increase the temp with the hopes that would allow for greater injection of steam.