Combination Convection-Steam Oven

Fish Filet with Mediterranean Vegetables

This beautiful, simple seasoned dish is best made the evening after you visit your local farmer's market. Choose the ripest, juiciest tomatoes for the most flavorful results.



Cooking Time:

30 Minutes

Preparation Time:

20 Minutes

Meal Type:

· Dinner

· Lunch

Food Type:

· Seafood



  • 12 ounces heirloom cherry tomatoes, cut in half
  • 2 tablespoons extra virgin olive oil
  • ¼ cup dry sherry
  • 1 clove garlic, minced
  • 10 fresh basil leaves
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 fish filets such as salmon, cod, haddock, Chilean sea bass (approximately 5 ounces each)
  • 1 fennel bulb, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 cup frozen artichoke hearts
  • 1 to 2 tablespoons butter, cut into small pieces




  1. In a bowl combine tomatoes and their juice olive oil, sherry, garlic, basil, salt and pepper. Marinate at room temperature for 30 minutes. Halve the zucchini lengthwise and cut into half-moons. Spread all of the vegetables and the tomato mixture into the solid steam tray, add butter pieces and basil. Arrange the sea bass on top of the vegetables, scatter butter over top.
  2. Slide the steam tray into the second runner, of the Combi-Steam oven. Select Combination Steam, and then select Convection Plus. Set the oven temperature at 400° F., set the moisture level at 90%, set the duration for 30 minutes. Select complete the cooking stage.

Mocha Cheesecake

Great Dessert Option from the Convection-Steam Oven!


Cooking Time:

1 Hour 10 Minutes

Preparation Time:

45 Minutes


Ingredients for Crust

  • 9 ounces chocolate wafers
  • 5 tablespoons unsalted butter, melted


Ingredients for Cheesecake

  • 1 ¼ cups good quality semisweet chocolate chips, melted
  • three 8 ounce packages cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup(8 ounces) sour cream
  • 3 large eggs
  • ½ cup espresso
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon coffee liqueur


Ingredients for Chocolate Ganache

  • 1/3 cup heavy cream
  • 5 ounces chopped semisweet chocolate



Directions for Crust

  1. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to springform pan and press crumbs firmly and evenly into the bottom. Set aside.

Directions for Cheesecake

  1. Melt the chocolate chips in a saucepan over low heat; set aside.
  2. In a large bowl with an electric mixer, beat cream cheese until very smooth. Add granulated sugar, brown sugar and sour cream blend until very smooth. Add eggs, and beat for 1 minute, scraping down the sides of the bowl as needed.
  3. Finally add melted chocolate, espresso, vanilla and coffee liqueur, beat until well blended.
  4. Pour filling into the prepared springform pan.
  5. Slide the oven rack into the second runner. Wait for the oven to reach stage two before baking.
  6. Select Combination Steam and then select Convection Plus. Set the oven temperature at 350° F. Set the moisture level at 70%. Set the duration for 10 minutes (preheating stage).
  7. Add another cooking stage select Convection Plus. Set the oven temperature at 350° F. Set the moisture level at 70% Set the duration for 1 hour 10 minutes. Place cake in oven at stage two.
  8. Remove from oven, leave in pan, and cool completely; on wire rack. Cover loosely and refrigerate, at least 6 hours or overnight.
  9. Prepare chocolate ganache. Unmold cheesecake. Spread ganache on cheesecake; let set before serving.

Directions for Chocolate Ganache

  1. In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 5 to 10 minutes.


Greek Turkey Burgers with Tzatziki Coleslaw

Make these Greek burgers stuffed with feta cheese, using this easy to follow recipe. One bite reveals the benefits of cooking with steam.

Cooking Time: 35 Minutes

Preparation Time: 10 Minutes
Ingredients for Turkey Burgers
2 ¼ pounds ground turkey
½ tablespoon butter
½ tablespoon olive oil
1 ½ cups red onion coarsely chopped
1 tablespoon Canadian steak seasoning
½ teaspoon Greek oregano
3/4 cup feta cheese, crumbled
5 Kaiser rolls

Ingredients for Tzatziki Coleslaw
1 cup cucumber, peeled and grated
4 cups green cabbage, grated
1 large garlic clove, finely minced
3 tablespoons fresh dill, finely chopped
1/3 cup plain Greek yogurt
1/3 cup mayonnaise
½ teaspoon sea salt
¼ teaspoon black pepper
Directions for Turkey Burger
1.     Melt butter and olive oil in a skillet over medium heat, add red onion. Sauté onion until caramelized. Allow onion to cool.

2.     In a mixing bowl combine onion, turkey, Canadian steak seasoning, oregano, and feta cheese.

3.     Form five 8-ounce patties. Place the wire rack on top of the Universal tray. Transfer the patties to the rack. Insert the grease filter into the rear of the oven. Select Combination Steam and then select Convection Plus, set the oven temperature at 425° F, set the moisture level at 20% and set the duration for 15 minutes (preheating stage).

4.     Add another cooking stage, select Combination Steam, and then select Convection Plus set the oven temperature at 425° F, set the moisture level at 20% and set the duration for 25 minutes.

5.     Add another cooking stage, select Combination Steam, and then select Convection Plus, set the oven temperature at 100° F, set the moisture level at 50% and set the duration for 10 minutes.

6.     Select complete cooking stage. When the timer sounds after the first 15 minutes of preheating phase, slide the turkey burgers into the second runner. Using an instant-read thermometer check for doneness burgers are fully cooked when the internal temperature reached 165°F.

7.     Place a generous dollop of tzatziki coleslaw on each burger.

Directions for Tzatziki Coleslaw
1.     Place the cucumber in a tea towel and squeeze to remove the liquid. In a mixing bowl combine cucumber, cabbage, garlic, dill, yogurt, mayonnaise, salt and pepper.



Truffled Mushroom Risotto

Side Dish

200 gr – Arborio Rice
50 ml – Vegetable oil
1 onion – chopped
100 ml – white wine
200 gr – Mushrooms – seared
50 ml cream
10ml Truffle oil
½ cup of grated parmigiano cheese
2 L Chicken Stock
salt and pepper to taste

  1. Place Arborio rice in appropriate insert and cover with water
  2. Steam for 9 minutes.
  3. Cook chopped onion on low heat with vegetable oil. Add white wine and reduce.
  4. Add cooked Arborio rice and mushrooms to pan. Put pan on high and stir in stock slowly while slowly stirring. Season as you go with salt and pepper.
  5. Continue adding stock and stirring until desired consistency is reached. Finish with cream, cheese and truffle oil. Serve immediately.

Sunday Brunch Strata

Think of strata as a savory bread pudding, this version is flavored with chorizo and cheese. You'll be impressed by its moist puffy appearance when you take it out of the Combi-Steam oven.

Cooking Time: 50 Minutes

Preparation Time:  45 Minutes

Meal Type:  •Breakfast•Brunch


•10 ounces ( 6 cups) day old French bread, cut into ½-inch pieces

•2 cups jalapeno jack cheese, grated (8 ounces)

•3 ½ cups half and half

•10 large eggs

•12 ounces fresh chorizo or hot Italian sausage, removed from casing

•1 cup onion, finely chopped

•1 red bell pepper, finely chopped

•¼ cup cilantro, chopped

•2 teaspoons chili power

•1 teaspoon ground cumin

•¼ teaspoon cayenne pepper

•1 teaspoon salt


1.Butter a small solid steam tray or a 13x9 inch ceramic or glass baking dish. In a large bowl combine bread and cheese; set aside. Heat half and half in a heavy sauce pan until just below boiling remove from heat. In another large bowl whisk eggs. Slowly pour about a quarter of the hot half and half into the eggs, whisk to temper. Slowly add remaining half and half and whisk until combined. Pour the hot egg mixture over the bread and cheese, mix well so that bread absorbs the liquid.

2.In a large skillet brown the chorizo, breaking it up as it cooks. Add bell pepper and onion, cook until vegetables just begin to brown. Add cilantro, chili powder, cumin, cayenne pepper and salt. Transfer the meat and vegetables to the bread mixture stir until combined. Pour into buttered solid tray.

3.Slide the tray into the second runner or place baking dish on rack. Select Combination Steam, and then select Surround set the oven temperature at 300° F. Set the moisture level at 100% set the duration for 30 minutes.

4.Add another cooking stage select Surround set the oven temperature at 350§F. set the moisture level at 50% set the duration for 30 minutes.

 Additional Information:

Serves 6 to 8


Almond-Crusted Goat Cheese Salad with Raspberry Dressing

2/3 cup raspberries
½ cup sugar
¼ cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
½ teaspoon lemon juice
1 cup olive oil
2 5oz logs of soft fresh goat cheese
1 large egg
1 tablespoon water
½ cup sliced almonds
salad greens

Blend first 7 ingredients together in processor. With processor running, gradually add oil.
Preheat oven on convection to 320°F.
Whisk egg and I tablespoon of water in small bowl to blend. Place almonds in shallow dish. Using large end of melon baller, roll goat cheese into small balls. Dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese on Miele baking tray. Sprinkle with salt and pepper. Bake until almonds are lightly browned about 5-7 minutes.
Divide salad into individual servings top each with 2 warm cheese rounds.
Drizzle with dressing; serve.

Asparagus Wrapped in Phyllo with Lime Scented Aioli


Lime Scented Aioli
1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt

1 c. garlic mayonnaise
1 tbsp. lime zest, finely grated
2 – 3 tbsp. fresh lime juice
Pinch cayenne pepper salt


In a small bowl, combine the mayonnaise, lime zest, 2 tbsp. of the lime juice and cayenne pepper.
Taste; add more lime juice and salt, if desired.
Cover and refrigerate for up to 1 week.
Serve at room temperature.

Wash asparagus; break off woody parts of the stem.
Steam until about half cooked, 3 – 4 minutes.
Refresh under cold running water.
Pat dry with paper towels.
Cut each slice of ham in half lengthwise.
Roll one piece around each asparagus spear making a spiral to cover most of the asparagus spear.
Preheat the oven to 400°F Intensive mode.
Line a baking sheet with parchment paper.
Make a stack of the phyllo sheets.
Cut the stack in half crosswise to make 24 pieces of phyllo pastry, each about 9” x 7”.
Trim one long side of each piece to make the sheets about 1” shorter than the asparagus spears.
Work with one sheet of phyllo at a time keeping the rest covered with wax paper and a damp dish towel.
Lightly brush one piece with butter and sprinkle with abut 1 tsp. of the crumbs. Arrange one ham wrapped asparagus spear at the short end of the phyllo sheet. Roll the phyllo around the asparagus; brush with butter then transfer to the prepared baking pan.
Repeat with the remaining asparagus, phyllo, butter and crumbs.
Bake for 8 - 10 minutes or until crisp and nicely browned. Serve warm with the aioli as a dip.

Serves 6-12

Broccoli and Cheese Quiche


8 oz. (225 g or basically 1/2 bunch fresh) cooked broccoli, well drained and chopped

6 oz. (175 g) grated gruyère cheese

2 eggs

2/3 cup (150 ml) whipping cream

Salt and pepper to taste

1 unbaked pie shell



Spread the broccoli in the pie shell and cover with the cheese.

Whisk the eggs with cream and seasonings. Pour the mixture over the cheese.

Bake on Intensive Baking on the first level at 320°F (160°C) for 35 minutes or until just set in the center.

Let stand for 10 minutes before slicing.

Caramelized Brown Sugar and Brie in Phyllo Dough


Brown sugar – cook until smooth and no longer granular

Brie cheese



Preheat oven on convection to 320 degrees Fahrenheit.

Place a spoon of sugar mixture and a piece of Brie on a strip of phyllo.

Fold into a triangle, pat dough with butter to keep phyllo moist.

Place triangle on Miele baking tray(s).

Bake until golden brown 5 – 8 minutes.

Caramelized Onion and Goat Cheese Pizza


3 red onions, thinly sliced

3 tbsp extra virgin olive oil

2 tbsp fresh rosemary, finely chopped

2 tbsp balsamic vinegar

Salt and pepper to taste

1 ball purchased pizza dough

5 oz soft goat cheese, crumbled

1 cup grated Parmesan cheese

1 cup fresh basil leaves


Preheat oven to 400°F on Intensive.

Heat oil in a fry pan over medium heat, add onions and sauté, stirring frequently, until onions soften and turn golden brown, about 15 minutes.

Stir in rosemary and balsamic vinegar. Cook for another minute until the vinegar evaporates. Season with salt and pepper.

Roll dough on a lightly floured surface to a 9 by 13" rectangle and transfer to a baking sheet.

Spread a layer of caramelized onions over the dough.

Sprinkle goat cheese over, then parmesan.

Place baking sheet on the bottom level/rack.

Bake for about 20 minutes, or until pizza crust is golden brown and cheeses have melted.

Remove from oven and immediately sprinkle basil leaves all over pizza.

Serves 8 as an appetizer

Caramelized Onion Focaccia



1 teaspoon dry yeast

1 teaspoon sugar or honey

1 ¼ cups water

3 tablespoons extra virgin olive oil

1 teaspoon sea salt

About 4 cups flour

Olive oil or honey and coarse salt for garnish


In a bowl (by hand or by mixer) combine the yeast, sugar, water, oil and 1 cup flour. Beat about 10 minutes to develop the gluten. (If using a mixture the total volume of flour may be added a little at a time.) After the elastic strands appear, begin to add salt and flour.

Knead or mix the flour into the dough until soft and satiny. Use a little flour to keep the dough from sticking to the mixer bowl. Transfer to a lightly oiled bowl for proofing. Cover with saran and "age" for 8-12 hours in the refrigerator or up to 24 hours for a more distinctive flavour. If the dough is rising at room temperature, it should double or triple in size.

Stretch the dough 1/2" thick and place on baking sheet oiled with olive oil. Top with the caramelized onion mixture. Press the onions into the dough with finger tips to create dimples.

Preheat oven on intensive bake to 400°F. Bake until a deep golden brown approx. 20- 25 minutes. Drizzle with olive oil and cool slightly before serving.

Caramelized Onions:


1 red onion

1 yellow onion

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tsp. sugar

Salt and pepper to taste


Heat the olive oil in a large skillet over medium-high heat. Add the onion and stir to coat well. After several minutes, the onion should release its juices and begin to soften. Add balsamic, sugar, salt and pepper. Reduce the heat to medium-low. Let the onion cook very slowly, developing colour. The onion should be juicy and a rich caramel colour.

Cherry Crostini


1 baguette, cut into 24 ¼” thick slices

2 – 3 tbsp.unsalted butter, melted

2 c.pitted cherries, cut in quarters

1 – 2 tbsp.balsamic vinegar

1 c. mascarpone cheese

2 tbsp. coarsely chopped fresh basil


Preheat the oven on Maxi Broil.

Arrange the baguette slices on a baking sheet. Brush both sides with the melted butter.

Broil until golden brown, about 2 – 3 minutes per side. Cool to room temperature.

Place the cherries in a medium bowl. Add the balsamic vinegar; toss to mix well. Let stand at room temperature for at least 30 minutes and up to several hours.

To serve: Spread each crostini with the mascarpone cheese. Arrange 3 – 4 cherry pieces on each toast.

Sprinkle the basil over top.

Serve immediately. Makes 24 crostini.

Korean-Style Slow Cooked Ribs

Generally, people think of Asian ribs as a meal they would only order from takeout restaurant, but you can make these fall-off the bone tender ribs at home using combination steam cooking methods.


Cooking Time:

3 Hours

Preparation Time:

3 Hours

Meal Type:

·  Dinner

Food Type:

·  Pork



  • 2(2½-to 3-pound)racks baby back ribs, each rack cut into 3 equal pieces
  • 1 cup dark brown sugar
  • ¼ cup honey
  • 1 cup Teriyaki marinade & sauce
  • ½ cup water
  • 2 tablespoons rice vinegar
  • 1 small onion, peeled and finely chopped
  • 1 Asian pear, peeled and finely chopped
  • 5 garlic cloves, finely chopped
  • 2 tablespoons dark sesame oil
  • 2 teaspoons red pepper flakes
  • 2 green onions, thinly slices (garnish)


1.     Divide ribs between two 1-gallon zipper-lock bags. Whisk brown sugar, honey, teriyaki sauce, rice vinegar, onion, pear, garlic, sesame oil, and red pepper flake together in a bowl until sugar dissolves. Divide the marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for 3 hours, turning bags occasionally.

2.     Place the oven rack on top of the Universal tray. Transfer ribs, meaty side up, to wire rack. Insert the grease filter into the rear of the oven and slide the tray into the second runner. Select Combination Steam and then select Surround set the oven temperature to 250°F. set the moisture level at 80% set the duration for 2 hours.

3.     Add another cooking stage select Combination steam and then select Convection Plus set the oven temperature at 400°F. set the moisture level at 30% set the duration for 30 minutes.

4.     Transfer the ribs to a cutting board, cut ribs between bones. Transfer to serving platter and sprinkle with green onion.

Pork Osso Buco

Slow cooking and a combination of steam transforms this otherwise touch cut of meat into something you have to taste to believe

Pork Osso Buco

Slow cooking and a combination of steam transforms this otherwise tough cut of meat into something you have to taste to believe.

Cooking Time:

3 Hours

Preparation Time:

30 Minutes

Meal Type:

·  Dinner

Food Type:

·  Pork

Miele Products:

·  Combi-Steam Oven

·  Cooktops, Induction

·  Cooktops, Electric

·  Cooktops, Gas

·  Cooktops, MasterChef Electric

·  Cooktops, MasterChef Gas


  • 4 fresh bay leaves, or 6 dried
  • 1 large sprig rosemary
  • 5 sprigs thyme
  • 3 whole garlic cloves
  • 2 oranges, peeled with a vegetable peeler
  • ¼ cup olive oil
  • 3/4 cup onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, grated
  • salt and pepper
  • 8-2-inch thick pork shanks
  • 1 cup flour
  • 1/3 cup vegetable oil
  • 1½ cups Marsala wine
  • 3½ cups chicken broth


1.     Tie the bay leaf, rosemary, thyme, garlic and orange peel in a piece of cheese cloth.

2.     Heat the olive oil in a large Dutch oven over medium heat. Season the osso buco with salt and pepper dredge in flour. When the oil is hot, add the osso buco and brown on all sides, about 7 minutes. Remove osso buco to a plate. Add onion, celery, and carrot to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes. Add the wine, chicken broth, and the herb bundle. Return the osso buco to the pot and any juices that have accumulated.

3.     Slide the grease filter into the rear of the Combi-Steam oven. Slide the combi-rack into the first runner place the Dutch oven on the rack. Select Combination Steam, select Surround, set the oven temperature at 300°F. Set the moisture level at 60% set the duration for 3 hours.