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Steam is great for doing an oven full of dumplings for home yum cha. I’ve experimented with steamed porridge on a timer for the morning, and steaming rice in the serving bowls. Looking forward to getting it back out the shed and connected up tbh.
dbr-
I just checked the Miele website... and all of the steam ovens (even the £6k ones!) have a temp range of 30-225'c.
Feeling smug that I didn't go that way now.
The "moisture plus" steam wand thing in a relatively standard oven at least keeps the temp range to 30-300'c. Which is what I personally value far more.
Velocio
Yeah, the Miele ones (at least the ones I was looking at) have an operating range of 30-300'c .
They're +/- 1'c for that full range... but honestly I don't need the precision at all, I only need the ability to get to the upper end of that range.
What is possible with that is really authentic pizza bases, and things like those custard tarts done to perfection.
I haven't cooked any meat in mine so pyrolytic cleaning isn't something I need as much as others may. I have a steam wand thingy but haven't used it because descaling an oven is against my religion (if I want crispy bread I'll just throw a little water into the floor of the oven when it reaches 200'c 🤷).
It's just the temp range I wanted... the rest is all a bit meh to me.