Published on September 2nd, 2017 | by The GC Team2
Miele unveils “revolutionary new cooking method” at IFA 2017
“Biggest innovation leap forward since induction cooking.”
These were the words used by Miele in the run-up to the IFA trade show to describe its most important new product. Executive Directors and Co-Proprietors Dr. Markus Miele and Dr. Reinhard Zinkann presented more specific details at the company’s IFA press conference.
The Dialog oven can, for example, cook fish embedded in the centre of a block of ice, without the ice melting. Miele used this to show why the appliance is being declared as “revolutionary.”
Dissimilar fresh ingredients for an entire meal, such as a leg of lamb, asparagus and potato wedges placed on an oven tray can be cooked to perfection, at precisely the same time.
“The results are simply excellent, and the cooking process is up to 70% faster than using conventional technology,” claimed Markus Miele at the press conference.
At the heart of this new appliance is a new technology called M Chef. Explaining how the oven works, Miele said electromagnetic waves communicate in a smart way with the texture of food, hence the term Dialog oven. As these waves cook without browning, the Dialog oven combines M Chef technology with radiant and convection heat or fan heat.
“This facilitates the fast, gentle and tasty preparation of food,” said Miele. “The bottom line is that meat is more uniformly cooked and more succulent, fish and vegetables retain their fine structure and dough rises better during baking.”
The market launch of the Dialog oven is planned for April 2018 in Germany and Austria.
The second IFA highlight unveiled by the family-owned Gütersloh-based company is the new Scout RX2 robovac, which is claimed to offer cleaning performance improved by a factor of three. The appliance provides remote control via the Internet and the transmission of live images to a smartphone or tablet PC.