What is moisture Plus in Miele ovens?

The technique that commercial kitchens and bakeries use to control water vapour while cooking, is now available to home cooks with Miele’s unique Moisture Plus feature. Moisture Plus injects a fine mist of water vapour into the oven cavity during cooking, either manually or automatically depending on the oven model.

A traditional roast dinner is one of those dishes everyone seems to cook a bit differently. It’s not surprising, then, that there are plenty of different ways to make a combi steam oven roast dinner. Once you crack the code, roasting meat in a steam oven saves time and makes your meat incredibly tender and juicy.

While you can’t fit a Thanksgiving turkey in a speed oven (which is a lot smaller than a traditional oven), you can still bake, broil, cook, defrost, and reheat just about anything.

Auto roast. Meat remains tender and succulent: meat is seared at a high temperature, then roasted at a selected temperature. Subject to technical changes; no liability accepted for the accuracy of the information given. See General Terms and Conditions in footer for additional details.

For 14- to 18-pound turkey, roast 4 to 4 hours. For 18- to 20-pound turkey, roast 4 to 4 hours. For 20- to 24-pound turkey, roast 4 to 5 hours.

All three types of ovens can be used to roast a delicious, moist turkey as long as the temperature of the turkey is carefully monitored. So, although a convection oven will cook faster, even a bake oven will work if the turkey is cooked to a safe internal temperature of 165 degrees.

To find out if your turkey is done without a thermometer, pierce it with a fork in the mid-thigh muscle, explains Nicole Johnson, the co-director of the Butterball Turkey Talk-Line. “When the juices run clear, and no longer reddish or pink in color, it’s a good indication that your turkey is done.”

When it comes to cooking turkey, convection ovens cook the Thanksgiving bird more quickly (about 30% faster) and evenly than standard ovens. This is a result of internal fans that actively circulate hot air within convection ovens.

Insert it close to, but not touching, the thigh bone. If it reads 180 degrees F in the thigh and 170 degrees F in the breast, it’s done and ready to serve. (If it’s stuffed, check the center of the stuffing to make sure it’s 165 degrees F as well.) Need help using your meat thermometer?

If your turkey is done too early, things can get a little complicated, but it’s not the end of the world. If it’s done around an hour early, let it rest uncovered for about 20 to 30 minutes. Then cover your turkey with some foil and a thick towel or blanket to keep it warm.

Pull it out as soon as the temperature hits 165, or even a little lower. The amount of resting time depends on the size of the bird, but at least 20 minutes is needed. A large bird can wait up to 40 minutes or longer, depending on the temperature of the room.

When preparing a whole turkey, insert the thermometer into the thickest portion of the turkey breast, the innermost portion of thigh and the innermost portion of the wing. Make sure the thermometer does not touch bone, gristle or the pan.

Roast the turkey at 325 or 300 in a convection oven. A 12-15 pound turkey should roast in about 3 hours in a convection oven or about 12 minutes per pound and until it reaches an internal temperature of 160. Place an instant read thermometer in between the breast and the thigh.

Convection baking is actually very simple to understand. It uses the heating element to heat the surrounding air. Then, the air is circulated by the fan. This allows baked goods to rise evenly and beautifully, it cooks the food evenly, and it works faster compared to roasting.

Our Miele DO beep to let us know preheat is over usually after about 10 minutes but with a digital temperature probe one can see that the correct temperature is only reached after 45 minutes.