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RE: speed oven vs. advantium vs trivection vs convection MW (Follow-Up #12)

posted by: mojavean on 06.12.2010 at 02:19 pm in Appliances Forum

Well, let me see if I can muddy the waters a bit. The Miele Speed Oven we own, the H4080BM Masterchef, explained:

First of all, it has 3 separate functional heating devices with which it can cook food.

1. A radiant heater element with a fan behind the back wall of the oven. When used alone it is called convection baking.

2. An exposed, top heater element that when used alone is called broiling.

3. A Microwave.

The speed oven has modes encompassing all of the combinations one could want running at the same time.

For instance, Combination Bake first heats the oven up to the desired temperature then cycles the microwave off and on while keeping the interior of the oven baking hot. Microbroil runs the broiler and shoots some electrons into your dinner at the same time. Convection broil runs the convection heater and the broiler and combination broil does all 3 at once.

By the way, when I say "at once," what I mean is that the machine cycles power to the microwave intermittently, taking power away from the broiler, but only momentarily. The heating element is still quite hot and broiling continues while the nuker is running. But all of this happens under the control of the machine. You set the baking temp you want and the mode you want and step back while the machine does the work.

There is also a combination roasting function that uses a temperature probe, intermittent microwaves, convection heat and broiler power to cook a bird or a roast.

Oh, if you pay full retail and speak German, the oven will give you a free puppy.

Key to it being a "speed" oven is the fact that it can use all of the different heating methods concurrently as described above.

Example: A Marie Callender's Chicken Pot Pie with Mushrooms takes 60 to 65 minutes to cook in a preheated 400 oven. Including preheating, total time for one pie is close to 1.5 hours.

Using the speed oven with no preheat, just dial 375 for 25 minutes in combination bake mode, pop in the frozen pie and hit start. That's it. 25 minutes later you have your pot pie, nicely done, too. The bottom and side crusts are actually browned, not soggy like what you end up with using the fake "microwave in a box" method, and in not much more time.

When I originally got the speed oven, we had just been looking for some kind of built-in microwave for our kitchen remodel. But once I saw the speed oven and how well it matched with the Miele coffee system we had already bought, I hunted one down for our kitchen.

The newer H4082BM models have a lower heating element as well, which might make the oven perform better for pizza, about the only thing I really don't like coming out of the one we own. So I use the big oven for pizza, large baking days, etc. But for normal baking I use the Miele all the time now. In fact, I would find it a major inconvenience to be without a speed oven now that I am used to having one around.

BTW, the "Masterchef" function of the Miele is just a small library of predetermined dishes you can select from in which the oven itself decides the proper cooking techniques and applies them. Casseroles, lasagna, frozen foods, baked goods, meats, veggies: you select the food type and size/weight, the Miele figures out the rest. Apparently Miele also has just a plain "Chef" model, with which you select from a list of foods and then the oven does nothing.

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clipped on: 02.20.2012 at 05:35 pm    last updated on: 02.20.2012 at 05:35 pm

RE: speed oven vs. advantium vs trivection vs convection MW (Follow-Up #10)

posted by: plllog on 06.11.2010 at 01:28 pm in Appliances Forum

I don't know how all of these work. As I understand it (but might have holes in that understanding), the way the Advantium works (the one I have) is that it has microwave, halogen, and convection. The speed cook uses a combination of microwave and halogen to both excite the molecules inside and warm it from the outside with radiant heat. It has a microwave only mode, and a mode where it imitates a regular convection oven using the radiant heat and fan.

What Chas said about the the KA is my understanding of a convection microwave--which is a misnomer, because I think all microwaves have some convection going on. MW's with "browning", "crisping" and the like (which are oven referred to as convection microwaves because the word "convection" had cachet while regular ovens were changing over to having convection fans) are just microwaves. They have a little heat element to make the exterior of something seem "cooked", i.e., brown and crisp, but that's just to make the exterior meet the aesthetic expectations while the microwaves do the real cooking.

From looking at the GE site, I think I've figured out that the trivection is a speed cook microwave, but doesn't have the oven only option that an Advantium does.

From reading the manual, as I understand it, the Miele speed oven is both a regular radiant oven and a microwave, and can do both at once. In theory it's similar to an Advantium, and they have always been classed together here, but from what people here have said, I believe that they have different strengths because they work in different ways (though I can't remember the particulars). The Miele reads as more oven-y, whereas the Advantium is more microwave-y. I'm not exactly sure what form the radiant heat takes in the Miele.

Summary: a convection microwave is a microwave that browns, a Trivection (I think) is a microwave/speed cook oven, and Advatium and Miele speed oven are microwave/speed cook/radiant heat ovens. I'm not 100% sure that's right but pretty close. Go to the manufacturers' websites and read the manuals to get better ideas of what they all can do.

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clipped on: 02.20.2012 at 05:30 pm    last updated on: 02.20.2012 at 05:30 pm

RE: Kitchenaid convection microwave? (Follow-Up #2)

posted by: thynes on 03.20.2011 at 08:20 am in Appliances Forum

We have the built-in KA convection microwave with drop door, mounted undercounter. A 240V installation, it has a broiling element on top, a hidden convection element in back, and a convection fan.

In addition to standard microwaving, it has a number of other features such as crisping using the broil element and microwaves, steaming using the supplied steam vessel with microwaves, and straight up convection cooking with the broil element, convection element, and convection fan.

Since we have a double convection wall oven as well, we use this appliance only as a standard microwave. I have tested the convection cooking feature and it does a nice job. It could be used as an additional half-sized convection oven if needed. Sadly, it is not a true speed oven as it does not combine microwaves with convection cooking.

WRT cooling down, the complaints that I read here centered around fan noise while cooling. I seem to recall the statement about not being able to use it while cooling, but I thought that claim had been debunked. Now that I actually own one, a few observations: 1) If the microwave has been used for more than a few minutes, it will run a fan for a few minutes while cooling down, 2) the appliance can be used while the cooldown fan is running, 3) the cooling time remaining counts down on the display (a nice feature I think), and 4) in my opinion the fan noise is not excessive (just a little louder than the cooling fan on our Miele ovens).

Our kitchen design led us to an undercounter installation. We considered the Sharp drawer MW, this KA, and the Miele speed oven. The new deeper design Sharp is not available in Canada and the nearest dealer was 3 provinces away (we are as far east as you can go in North America!), so that was ruled out. The Miele looked awesome and would have complemented our ovens, but we couldn't justify the extra cost at the time. The KA matched two Architect II refrigerators along the same wall, so we went with it. We're pretty pleased with our choice, however I would install it beneath a raised counter (40" to 42") if I were to do it again. I'm 6'4" so it's quite low for me, however my wife and our little girl find the height to be fine.

If you have any further questions, feel free to ask!

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clipped on: 02.20.2012 at 05:17 pm    last updated on: 02.20.2012 at 05:17 pm

RE: Difference between advantium and convection microwave (Follow-Up #3)

posted by: live_wire_oak on 10.17.2011 at 10:43 am in Appliances Forum

Fast and crispy are the two advantages of Advantiums over convection MW's. CV MW's don't really do a great job at "baking", and if you want one for a second oven, don't. Advantium WILL act as a second oven, only faster. Your brownies get that crisp chewy outer crust and your roasted chicken get the brown crispy skin that makes it yummy. All faster than a "regular" oven and all crisper and browner than a CV MW. And all without heating up one of your bigger ovens.

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clipped on: 02.20.2012 at 05:07 pm    last updated on: 02.20.2012 at 05:08 pm

RE: Capital Culinarian Owners - please comment on grill and hood (Follow-Up #7)

posted by: trevorlawson on 08.17.2011 at 10:44 am in Appliances Forum

I recently changed our hood in the cooking school above the 48" Culinarian 4 burner + grill and griddle.

The hood size is now 54" x 27" with a 1200 cfm internal blower. I uploaded a video to the Culinarian website showing me using a 16" wok on the front left hand burner with a smoke bomb in the base of the wok (LOADS OF SMOKE OMG) not one single drop of smoke missed the hood. In fact you can see on the video the smoke bending into the hood at the front and side due to the lip design and size.

I set ours at 30" above the grate top, two reasons I set it lower than most people would recommend.

1) The closer the hood is to the range top the more smoke and grease you catch naturally.

2) To dispel the theory that a 27" depth hood needs to be 36" above the range top, i am 6'0" and have yet to bang my head, more importantly it's been in place now for 2 weeks and not one report of head banging from our cooking class participants. Customers who have come in to see the Culinarian live have not even noticed the that hood is 27" deep until I tell them, then they are further amazed that it's 30" from the grates.

As I have posted before from good to excellent

48" x 24"
54" x 24"
48" x 27"
54" x 27"

Also the Grill would be center right of the range top so its well covered by the hood.

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clipped on: 11.06.2011 at 01:53 pm    last updated on: 11.06.2011 at 01:53 pm