Miele’s Combi Steam Oven takes care of everything from sous-vide cooking to roasting, all the way to steaming – allowing Tippi to make her Roast Beef Iberico and Tarte Flambee effortlessly.

The Miele Combi Steam Oven allows its user to control the amount of moisture in the oven and combine it with another cooking function.This unique feature is especially useful for dishes where each element needs to be carefully controlled. In Tippi’s Tarte Flambee, the amount of moisture in the compartment kept puff pastry as flaky as she wanted it, while the roasting feature gave the toppings an extra crunch. The convection fan also offers the convenience of an even bake without any fuss.

With DualSteam technology, steam is injected into the oven at high speed through two inlets, sealing in flavor and nutrients quickly. Because the temperature and humidity are kept so precise, it is possible to set one degree increments for slow cooking or sous-vide, for consistent results.

A method that is a favorite in high-end cooking establishments, Sous Vide involves vacuum sealing food in a bag and then cooking at precise, low temperatures. Through this process, food cooks gently and evenly in its own juices, making it more flavorful. This method gives the perfect contrast of textures in Tippi’s pork belly dish which has a crunchy exterior and fresh steamed greens on the side.