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.
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.
