With its Dialog oven, the result of seven years of research and development, Miele has introduced a revolutionary new way to cook, an advance it likens to the introduction of the microwave to consumers.
The Dialog oven has two sources of heatgenerating electromagnetic waves that also detect how much of the waves’ power has been absorbed by the food, so the oven knows when the food is cooked to perfection. One of the demonstrations involved cuts of steak placed alongside vegetables and polenta patties. All are cooked at the same heat setting for the same length of time—without any of the items being overcooked or undercooked. With the intelligent cooking method of the Dialog oven, the different types of food only absorb as much energy as they need to be cooked perfectly. In its “dialogue” with the food, the oven also manages to cook it in a shorter time as well. And because cooking with electromagnetic waves means meat won’t brown and bread won’t develop a crust, the Dialog oven also provides traditional radiant heat to give food that appetising seared finish. miele.com