Miele H 6260 B | .au

I got sucked in with the "Miele "experience" and made a huge mistake buying this oven – Firstly, I love to cook and so in our reno I have an amazing Hampton's style kitchen (very lucky girl!). I decided on all Miele appliances after going to the Miele Experience Centre cooking class. I class my self as an advanced cook of 40 years. My ovens in the past have always been basic and low end makes. Firstly, it is not a cooking class at… Read more

the experience centre; it is more of a demo of their HIGH END products where you get to eat amazing food. I did not have the budget nor did I want fancy digital displays that would take more time to learn and for that matter remember, so my oven is entry level.

I expected at $3k to get a pretty extensive manual and recipe book. What a disappointment! Make sure you look at the manual BEFORE you buy to see what I mean (or read the manual here https://www.manualslib.com/products/Miele-H-6260-Bp-8791972.html). Recipes are for the UK/Europe market and trying to find anything to help me learn this oven was a task. Not even a basic cake recipe! So many options for cooking, it is confusing especially with such limited instructions. A DVD would have been so helpful. There are also MANY mistakes in the manual and even in my Miele steam oven manual as well. Not good enough!

The moisture plus feature of the oven is why I bought it as I want to make amazing sourdough bread and baguettes. I am still to do that as I have struggled with understanding the moisture feature. I know I have to go back to the centre for a lesson as I cannot do this with the instructions provided. It should not be like that. I have taken photos of the water that floods the bottom of the oven.

I have found Miele Experience recipes online to try and better understand and adapt my own recipes but most are very gourmet, chef created recipes and not for everyday eating. I found one today for bread, written for the high end model like most of their recipes. These ovens have built in menus which does not help with my model.

Example bread recipe: Place back into Oven and choose:

Automatic > Bread > Baguettes. Follow the prompts on screen..... how is that helpful Miele to all of your customers? Why not offer instructions for the other models?

When it comes to baking, if I cook anything with temperatures over 150c it burns before it is cooked inside so I have to cook at 150 for longer periods. Some recipes for cakes do not like that! I am now having lots of failures and taking notes to try and adapt my tried and tested recipes. I feel like a complete novice.

Beware of the fast heat up feature as when the oven reaches the chosen temperature it does not cut out. My daughter's new Westinghouse oven does!

Dear reader, do not be like me and get caught up in the hype. Talk to people on social media and get lots of advice before you make your purchase to avoid frustration and disappointment. Make sure the advice you get is for the SAME MODELS you are considering or people will be telling you how much they love their 15 year old model which will not have all the advanced features yours will have. Ask Miele if you can have one on one lessons to see exactly how your model works plus a few recipes to get you started and NOT the fancy, glossy chef recipes!

I sent a very detailed email to Miele asking for answers to my questions. I was told to go to the experience centre. Not everyone has an experience centre close by Miele. In the email I gave reference to manual page numbers. The person answering emails said the pages did not refer to pages in the manual. Really??? So much for customer support.

I love my Miele steam oven (6200) and dishwasher (4930). I HATE the Miele moisture plus oven (6260 B) and Miele induction cooktop (KM 6113).

Here are the questions I asked Miele which were too difficult for them to answer:

1. See the attached photo of the stain on the bottom of the oven. When I fill the oven with water page 59, the water runs into the cold oven. No burst of steam.

2. Burst of steam. I cannot work out how to program the intervals of steam. Example page 170. Again, a video would be helpful for using the oven features.

3. After the oven has turned off, I understand the oven fan still runs however, in a warmer climate on the Gold Coast, it runs for a long time, way too long and so now we have to run a cooling fan near the oven to disperse the heat in the kitchen. I have been using our Breville bench top oven on hotter days to avoid the excess oven heat we get from the Miele oven. That is disappointing.

4. When I have proved bread in the oven at 35c and then want to cook, do I leave the bread in the oven as it heats up? If yes, do I start timing from the time the oven starts to heat up or when it reaches temperature? I want to be able to not have to be checking what is cooking in the oven all the time because so far everything is either undercooked or overcooked because I do not understand the principals of putting food in a cold oven and times required to cook. I have been cooking for over 40 years. I feel like I am a complete novice cook.

5. I have had poor cooking results with frozen potato gems as an example. Usually these after 20 mins at 220c are very crisp. Which setting should frozen goods that need to be crisp be cooked with?

6. A recipe for a baked chessecake that I use often began to darken too quickly on one side so I had to keep rotating. I expected using fan plus to obtain even cooking. Am I incorrect in thinking that? I used level 2 at 150c fan plus.