I was introduced to Miele appliances when I had my first foray into the real estate industry in my early 20’s. The real estate career may not have lasted long, but what did stick in my memory was the beautiful Miele appliances which graced the display centre. I remember thinking, these are the ones I want in my kitchen one day…
Miele is a German brand of premium domestic appliances and commercial equipment which has existed since 1899 and has been in Australia for 40 years. The Miele motto of ‘forever is better’ is applied to anything Miele approaches. And with Shannon Bennett being one of Miele’s long term brand ambassadors, you know the appliances must be good.
If you are thinking about investing in a Miele kitchen or appliance, or are planning a renovation of your existing home, it’s a great idea to visit a Miele Experience Centre for a complimentary introductory appliance demonstration. Presented by Miele Culinary Experts, you will receive a demonstration of their leading appliances, how they work and most importantly what you can cook with them.
Last week I headed to Coventry Street in South Melbourne to find out more. Our group was greeted by the smell of freshly brewed coffee at the centre’s very own coffee bar, with some home baked cookies to start. Our session was hosted by Loughlin, one of the Culinary Experts at Miele, who demonstrated the entire Miele range. The session is with a small group so everyone has a chance to ask questions about the appliances.
A focus of the demonstration was the Miele Steam Oven, which is great for precision cooking. I was amazed with how versatile the oven is and how many settings it has. With this oven, you will barely need to use the microwave or stove top! It’s also a great way to cook eggs – particularly the ‘on trend’ 63 degree eggs where you can’t overcook the egg. The oven even has a Sous-vide setting which is a fool proof way to cook perfect meat. As an avid baker, I love the sound of the ‘Moisture Plus’ programme which releases more steam into the oven when cooking causing cakes to rise more. This function allows the controlled introduction of moisture into the oven, which is perfect for baking breads and pastries to help develop crispy brown crusts. This can also be used to break down meats high in fat content, like pork belly.
As part of the session, we were also told about the benefits of induction cooking. I have to admit, I’m a bit of a stranger to induction cooking and have only ever cooked with electricity and gas stove tops. Due to demand, induction stove tops are becoming more affordable than they used to be. Induction cooking uses electromagnetism to heat pots and pans. This has the benefit of generating heat directly in the pan. Some of the other benefits of induction cooking include:
- Speed and responsiveness – it takes less time to cook food because the pan heats up within seconds
- Controlled cooking- induction burners are also great for cooking consistent low heat
- Energy efficiency and reduced energy consumption
- Reduced accidental heat loss
- Safer – no flares and no gas leaks.
- The kitchen doesn’t get as hot
- Easier to clean – since food rarely burns on to it and cooktop doesn’t get hot
Now many leading restaurants use induction heat because no heat is wasted and the kitchen doesn’t become over heated. Of course there are some things to be aware of with induction cooking – particularly getting used to the setting and changing some of your habits when in the kitchen. But this can easily be improved with a bit of practice.
Some other useful tips for using Miele Appliances:
- Steam is great for slow cooking and baking
- To achieve the perfect roast – shock the meat in the oven first for 10 – 15 minutes on high heat then lower it to 130 – 140 degrees to slow cook it
- When grilling, the lower the tray is located, the more delicate the grilling will be
- Always use a probe to measure the temperature of meat to ensure it is cooked
The best thing about the demonstration is that you get to enjoy the food cooked from the appliances afterwards. We started with the braided pesto loaf, served fresh from the oven.
The potato gnocchi paired with lamb ragout is the perfect winter comfort food. The gnocchi was light and fluffy and literally melted on the tongue, while the lamb ragout (cooked sous vide style) style fell apart with the slightest of fork nudges.