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Miele combi-steam ovens

Space-saving and versatile

Steam cooking

Steam cooking is one of the healthiest ways of preparing meals. But what makes it so healthy? Food is cooked at relatively low temperatures – so valuable vitamins and minerals are retained, which are often lost when food is cooked conventionally, often at excessively high temperatures. At the same time, steam cooking doesn’t involve any direct contact with water, so the food retains its intense flavors. Scientists have already proven the amazing benefits of steam cooking, having demonstrated that steam-cooked meals contain higher levels of vitamin C. For example, bell peppers cooked in the steam oven contain just as many nutrients as raw ones – a real benefit for both health and flavor.

Baking and roasting

Perfect results every time: Thanks to versatile oven functions such as Surround, Browning or Bake, Broil or Maxi Broil, Convection Broil, or Intensive Bake, every dish is cooked to perfection. For even more convenience when cooking, the probe in the DGC Pro monitors the core temperature constantly, calculates the cooking duration automatically, and stops the cooking process exactly at the right time when the set core temperature has been reached.

Cleverly combined 

With the DGC, the Moisture plus operating mode allows you to add bursts of steam to the cooking process, creating more moisture – so you can enjoy beautifully soft bread with a glossy crust and succulent roasts.And with the DGC Pro, you can adjust the cooking climate even more precisely by setting the moisture percentage and combining multiple cooking stages. The DGC Pro is able to combine moist and dry heat in a new operating mode, Combi-Steam, offering 3 functions in a single appliance.

Features depend on model. Images are only examples and used for explanation purposes

    • Subject to technical changes; no liability accepted for the accuracy of the information given.