Miele: Revolutionizing Cooking

Revolutionizing Cooking

Since there are such a large amount of inventions in-home technology, the kitchen and bath industry has been on the lookout for a replacement appliance − just like the induction stove or the steam oven − to continue advancing the house. This past week, Miele announced not only a replacement product but also a possible new way of cooking. editor Erinn Loucks was attending at the disclosing in Berlin, where a replacement sort of oven was introduced: the Dialog Oven.

This appliance sounds like the standard Miele oven, complete with barely screen and a sleek appearance. However, the Miele team demonstrated exactly how different the Dialog Oven is by cooking a bit of raw codfish in a very surprising way: within a block of ice.

kitchen

The Evidence

The chefs, which were scattered round the large event space, each showed the journalists the raw fish sitting inside the ice, which was then covered with a top and placed within the oven for nine minutes. at that time time, they took out the superbly intact ice, removed the highest and revealed a steaming hot, thoroughly cooked fillet.

While few consumers will find the resources to cook in ice, another example of the oven’s capabilities involved a conventional German meal of veal, vegetables, and potatoes. rather than preparing each of those components separately and cooking them at different times or temperatures like during a conventional oven, all of the weather were placed inside the Dialog Oven at the identical time. After half-hour, the chefs removed the dish to reveal that the veal was evenly cooked through – a feat normally only possible with sous vide – and also the vegetables and potatoes were cooked barely enough and not overdone.

The Secret

This method of cooking is feasible with electromagnetic waves. In an interview with Dr. Axel Kniehl, decision maker of promoting and sales for Miele, it absolutely was explained that this science has an unusual inspiration.

“We saw the idea in the underlying technology used in the surgical process,” Kneel said. “Regeneration has to happen very gently, evenly, and we thought there might be something we could use outside of the medical field.”

Like within the medical version, the Dialog Oven features a modular unit that generates electromagnetic waves in a very specific frequency range and distributes these within the oven with two antennas. because the molecules in numerous foods are arranged in numerous ways and even rearrange during the course of cooking, the technology provides the Dialog Oven with feedback on the number of energy that has been absorbed by food, and also the oven targets the proper foods and responds. this can be how different foods are detected and cooked accurately.

Another advantage of the oven is that food is cooked volumetrically; a filet of meat is for example cooked uniformly from the sides all the way through to the core. during a conventional oven, this can be rather more difficult since heat travels from the skin in. within the Dialog Oven, electromagnetic waves make sure the food is cooked from the within out.

Bread is usually baked without a crust, as the surface of the food does not turn brown when cooked with electromagnetic waves. The oven is always combined with radiant heat for a classic loaf of bread and the aroma of roasted meat. In addition, the oven is equipped with Miele’s flagship cooking products, including the user-friendly M Touch display. Elegant and uniform illumination on all levels is provided by high-quality LED lighting.

Using the oven

When the oven first arrives in Germany and Austria in 2018, users will find many other useful high-tech features. The Miele mobile phone has a built-in recipe function, which is ideal for experimenting and trying new ideas. In addition to cooking videos and shopping lists, the app also allows you to transfer recipe parameters to the machine. Recipes from Miele chefs can be downloaded for beginner chefs.

Dialog Oven users will discover two new concepts: gourmet units and density. Gourmet units are a unit of energy applied to food, where one gourmet unit corresponds to at least one kilojoule. Intensity settings: high, medium and fine. A high temperature is the right choice for most dishes and the ideal setting for soft, delicate dishes such as soufflés.

The use of this new tool is simplified by automatic programs. For more individuality there are options designed for experienced chefs: Gourmet Pro is designed for users with certain experience and those who want to experiment. in this case, all parameters such as operating mode, delicatessen units, density and cooking time must be selected manually. This new cooking method has been made more accessible to the user during the home cooking session and community forum.

“We specialize in home cooking enthusiasts,” said Kniel. “This is the beginning of this technology in the kitchen for this growing group of users.”

As Uniqhouse, we use the most efficient technique in your kitchen renovation project.