Kitchen appliances chat

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.

Two ovens seems excessive though.

I'm with you on this.

Just a hob, hood, oven, fridge, dishwasher, toaster, and food processor.

No need for multiple ovens, air fryer, microwave, separate grill, or whatever other thing exists.

Just give me a simple but capable setup that is highly quality (durable and easy to repair).

Yeah defo. My wife is after an air fryer (I’m really against kitchen gadgets or single function things), having briefly looked into it, it’s just a tiny convection oven no? Maybe the yanks are so excited about them because they’re still on huge single element electric ovens.

You made me literally get up and walk over to check mine. It does 30-250 on fan and 30-280 on conventional. Cool.

Thanks for making me actually check.

We have a combi oven microwave too but microwave was non negotiable with my wife so insisted on a combi for when we have people over for big cooking events

Two ovens seems excessive though.

Two ovens is one of my aspirations.

One big one for ovening. One small one for Yorkshire puddings.

We have a combi and like you say for Xmas, etc. it's really useful.

The only thing is ours can overheat and then mandates that you give it some chillout time.

ours can overheat and then mandates that you give it some chillout time

We're anthropomorphising ovens now

Surely this is what everyone is getting for their second oven https://anovaculinary.com/anova-precision-oven/ +/- 0.3°C

I'd love a double oven if I had space. Would make doing things like roasts so much easier. I've got a combi microwave oven which is useful but not the same.

I’ve seen this - looks great from a functionality perspective but not sure if it really works plumbed in, it is designed as counter-top - and isn’t pretty

That's only for sous vide mode.

Their actual numbers still couldn't make Pastel de Nata, and their accuracy isn't that great:
Overall Range: 77–482°F (25–250°C)
Overall Accuracy: +/- 6°F (3°C)

And if all you want is their sous vide, that company makes a handheld one to drop in a large pot for way less price.

Don’t need accuracy, but a very hot oven to do pizza and bread in wouldn’t be bad, except for my waistline.

“Don’t need accuracy” is just a matter of degree though isn’t it? Our current oven (old and gas) seems to have +/- 30 degree variations from day to day, which is useless -if it was accurate to within 5 degrees that would probably be enough, but having had something so useless I’d rather have something that tries to be near perfect then if it is twice as inaccurate as it is supposed to be that’s still pretty good.

Yes, I have a water bath one. Never use it as it's a hassle to set up compared to sticking something in an oven. The Anova one is ugly and oversized for a standard kitchen though.

a very hot oven to do pizza

Are there any domestic / kitchen ovens that are hot enough? They need to be, what, 450 - 500°C?

I wonder if you could hack the lock on a self cleaning oven so you can manually lock/unlock it?

That's got to easily hot enough.

There's a reason it locks.

Also... most fittings have to be removed as they cannot take the heat.

You’re not going to get a Neapolitan style, no, but something hot enough to do a crispy New York style is what I’m after.
NY > Neapolitan anyway ;)

There’s plenty videos on YouTube of people do exactly that.

I think 300 degrees is the most built in ovens get to.

You can get relatively compact stand alone pizza ovens that do around 400 degrees, but not very multi purpose.

300 degrees for 4-5 minutes does a decent job though (as opposed to 60-90 seconds at 500 degrees)

You are not very golf club. We have two steam ovens (one of which also has sous vide function)

Two ovens means I can be baking bread while cooking something else, or roasting potatoes while reverse searing steak. If we have guests and are doing a big meal both ovens are generally in use, possibly with the thermomix going and a water bath too.

My oven has an internal camera so I can watch the sous vide (do nothing) from the east wing drawing room.

For general cooking +/- 5c is fine for oven temp as long as the meat probe is accurate to 1c.

Sous vide I’d want more accurate.

Don’t you have a servant to with a video camera and a lighting guy ?

Probably, butler takes care of the hiring and firing

NY > Neapolitan anyway ;)

Heretic