Miele H 7364 BP - My new oven, and the most you could even need!

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henene4

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Feb 6, 2013
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Heidenheim a.d. Brenz (Germany)
My new oven arrived and I only did a limited amount of bakeing so far, but I am pretty pleased.

Not that anyone should even spend this much on an oven.
But if you want to spend a substantial amount of money on something really high quality, this is about as decked out as you reasonably should go.

I knew that if I was to upgrade my oven, I wanted something that had self-clean safe extension runners.

That left me with either a BSH upper line model or a Miele.

The Miele I had originally planed on was about 50% more expensive than the Siemens I had an eye on.
But the UI of both Bosch and Siemens did not impress me.
So I was planning on getting the H 7164 BP.
But then I though if I already spend this much, a bigger display would be nice.
But I didn't want to go full touch screen.

Miele's DirectSensor and DirectSensor S control versions are pretty much the best balance between ease of use for both day to day use and extended option usability.

If you just want to got convection at 200C, you can just hit the corrsponding button, swipe to set the temp and off you go.
Just as quick as turning one knob for the function and one for the temp.

The display however still gives plenty of feedback and supervision.

The oven I bought has MoistureAssist (or "Klimagaren").
The 4-line display offers the full functionality there. The 1-line model offers "just" convection with that.
Here you have more funtions with the moisture assitance (convection, static bake, the roast function and convection with lower heat also called "Intensivbacken").

Further it has the fast cooldown functionality.
If you have that turned on, if a cooking time you set has elapsed, it will open the door a nudge until the temp drops to the set keep warm temp.
Then it closes again and starts the keep warm function.
This supposedly keeps things from overcooking if you can't get to them immedietly.

This oven also has a meat probe.
Further it has the Crisp Function which activley reduces the moisture in the oven cavity if selected.
And the usual Miele goods like PerfectClean for the trays, a 4-pane door. SoftOpen and SoftClose. This is the last model without an independetly heated katalytic converter. So it's just heated by the heat from the oven.
But it is also the first model with an LED cavity light, thoug it's just 1 spot at the top.
Tons of automatic modes aswell.

I bought the perforated backing sheet and and additional set of extension rails right away.

First off, this thing is heavy.
Like 50kg heavy.
The door alone is about 10kg.
And bulky.

But installation was easy. Nice detachable cord. Not quite sure why Miele dosen't offer a cord without a plug fitted as the cord really just unplugs at the oven.
Had to cut mine off to hook it up.
Just screwed in with 2 supplyed Torx screws at the top.

The oven is definetly on the larger side.
It's only 3 or 4 liters larger than the AEG it replaced. The trays are much squarer than both AEG and BSH trays. Maybe a tad smaller surface wise, but now the trays at least fit into my fridge exactly.
The oven cavity appears much depper and taller than on both my old AEG and the BSH ones I looked at. But it is darker since the enamel is just really dark almost black.

Once evrything was installed you are supposed to heat it up for the first time on MoistureAssist with convection at max temp and 1 automatic burst of steam.
Burning of all the residues, flushing the steam system.
And boy did that smell. And smoke.
But afterwards this thing is whisper quiet and emits close to no heat or smell unless you select the Crisp function.

It heats up really quickly if you have the booster turned on.
It gets to 180C or so in like 6min. And most impressivley it heats up just as quickly at the higher end of the temp range.

It bakes very evenly no mater which setting you use. Bakeing times are nothing special.
But the results are actually noticeably better. More even, more controlled.
I guess higher thermal mass actually helps.

The perforated bakeing tray helps a lot with crispy bottoms on pizza and such.

MoistureAssist is great for certain things.
Proofing yeast doughs can be done for either 15, 30 or 45 min. No need for a damp cloth as it just creates some steam.
I baked some simple white rolls with the supplyed recipe book. Turned out great, rose well and were extremly crunchy yet moist.

I'll be doing more cooking with meats and such in a few weeks when uni starts again and I'm back from holiday.
But it really is a great performing oven so far, highly recomended for anybody likeing to bake.

PerfectClean is really good. You can wipe off everything without a trace no matter how burned it looks. Nothing sticks. At least so far that gets a pass.

I did want a slef-clean oven none the less.
Here, the guides, the extension rails and the wire rack are what Miele calls "PyroFit" and can remain in the oven during slef-cleaning.
Having the wire rack self-clean safe is much smarter than haveing the trays self-clean capable. Having the trays in during self clean blocks the bottom of the oven (usually the most soiled area) from the direct heat from the top element and either requires a lot longer cycle or just mediocre cleaning. With the wire rack, the bottom of the oven will always get clean.
And as PerfectClean is actually pretty good, I don't see a need to self clean the trays.

So yeah.

Over all verry happy.
But you really don't need to spend this much on an oven to get good results.
This oven is pretty close to perfection so far, so if you want that little bit extra performance and are willing to spend, go ahead.

But otherwise, just get a decent self-clean midrange BSH oven.
 
Extremely nice Henrik. I'm very happy for you. I'm wondering if the Miele ovens sold in the USA are as advanced, probably. But curious.
 
The oven looks very nice and sounds very sophisticated but how is anyone supposed to know how to use the oven? what do the symbols mean? If they must use symbolbs why can't they also use words like Bake, Broil, Clean, Timer, etc. alongside the symbols? The manufacturers make these appliances impossible to operate by someone not familiar with the appliance. I mean it is an oven...shouldn't any adult be able to cook food without spending 1/2 hour reading the manual...if there is even one available in hardcopy print?

Ok, rant over.

Gary
 
Hi Henrik,

I've got a H6660BP that we love. It replaced three 6860's that received messages from God via the wireless meat probe and after three ovens and 14 service calls, they downgraded us with a refund to the H6660 which has a wired probe.

We use the reheat function all the time. With the steam injection it will take a plate of leftovers and reheat it perfectly without drying it out and without hot or cold spots. Thats about the only automation program we use though, I went through a phase of using the preconfigured programs when we first got it, and the amount of sludge and smoke they caused, meant that I haven't used them since.

It is one of the most even baking ovens I've ever had, I can get 5 trays of biscuits (Cookies) in there and they will cook in one go, without needing to be rotated. The crisp function vents all the steam when baking that many trays at once and the biscuits cook quickly and dry out quite well.

Its the first modern oven that I've been able to get a great pork crackle on, I think its mainly due to the Crisp (Active Venting) function, but in all other modern euro ovens, I've only ever ended up with leather. Our catalyzer is self heating so it does an amazing job of handling the smoke when trying to make Pork crackle or during a self clean cycle, sometimes you can see the oven full of smoke, but unless you open the oven door, you dont smell anything at all.

The other gotcha we've had with both ovens, is the racks rust after a few self cleaning cycles. I'm currently on my 8th set of racks that Miele have provided. They've admitted that "Mediterranean" cooking can cause the issue, essentially leaving salt and fat on the rails before a cleaning cycle will cause the chrome to fail and rusting to occur. With the latest set of racks, they've sent me some Miele oven cleaner, I'm going to go back to cleaning the racks oldschool to try and keep them shiney for longer.

Your new oven and cooktop are beautiful, I hope you get many years of enjoyment from them.

Nathan
 
Gary

These symbols are the same on every oven in the EU.
No matter how basic.
And they are quite self explanatory. But using them from day one of cooking you just know them at some point.

A straight line is a heating element.
A jagged line is a broil element.
The fan symbol is the convection fan.

The only things not common on there are the self clean button (the flame symbol), the moisture assist and settings button.
 
That's a very nice oven! I would love to have something like that some day, but I'm stuck with a kitchen without a space for a built in oven for the time being. I'd certainly would have chosen for pyrolytic cleaning too. But what's going on with that and BSH ovens? Are they phasing out pyrolytic cleaning?
 
Some bakeing and first self clean run

First off, I don't think BSH is facing that out.
I think they just recently extended the range with pyrolysis this year.

I baked my standard cookies and damn that oven baked evenly.

I had it set to convection at 160C, and putting in 3 trays, 9 cookies each, they basically all came out the same regardless of level or position and all were done at the same time.
They browned beautifully.

The Crisp function does help with reducing steam buildup in the oven, but it does not completely eliminate it.
It does add to the otherwise very minimal heat emitted by the oven which is noticeable in the small kitchen.
It's amazing how well insulated it is. You come back 3h later and oven is still warm.

Just a pitty there is no residual heat display on the oven.

I also ran the first self clean cycle which was odd to watch.

I didn't check on it at every point, but it appears to run the convection fan continuously which I didn't see on any self clean cycle I used so far.
It also didn't appear to run the top heat a lot and neither the convection heater as neither did appear to glow red.
My presumption is that it only runs the bottom heat as the small storage space below the oven got pretty warm.

It doesn't give you a cycle run time until you start it.
I presume they calculate it based on oven temp at start. My oven was still at about 150C and estimated 2:26h for the lowest soil level.

It locks the door right away.
The soiling wasn't bad at all except for some splatter on one of the extension rails and a few specs on the bottom of the oven.

It also unlocked right when then estimated time was over, so it does calculate the cool down time as well.
So with the reduced heating power and the cool down phase, 2:30h ISH dosen't seem overkill for a low soil level clean.

The rails all run nicely again after a few extensions.
After a wipe with veg oil sliding things in and out was easy as well.
And everything was clean.
And knowing it unlocks right at the end of the estimated time makes using the residual heat possible aswell!

Though I have to say I am impressed by PerfectClean.
A lot of stuff claims it is absolutely stick resistant and one wipe is enough.

This is.
We always use baking paper for the trays, but a bit of grease always leaks through.
If you don't wipe the trays after each use, usually the residues are hard to remove.
Here, even weeks old stuff just requires a damp soapy cloth and a bit of rubbing.
I think even the inner door glas is coated with similar material and it makes pre-self clean prep a breeze.

So far, I really can only recommend a Miele oven.
 

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