Ever tried to cook a fish embedded in a block of ice without the ice melting? For the very first time, Miele’s dialog oven deploys a technology in which electromagnetic waves respond to the texture of food and its degree of doneness in an intelligent manner. Meat is cooked more uniformly, retaining its juices, fish and vegetables keep their fine structure and dough rises significantly better. Various fresh ingredients of a complete menu come together on the oven tray and are all done to perfection at exactly the same time – and up to 70% faster than using conventional cooking methods. The broad range of applications and the quality of results stem from Miele’s M Chef technology. This technology applies electromagnetic waves to the food which creates heat to trigger the cooking process. The dialog oven generates electromagnetic waves in a defined frequency range. These are transmitted into the oven interior via two antennas. As the molecules in food are arranged in different ways and even rearrange during the course of cooking, continuous changes in frequency support the cooking process. The same antennas also provide feedback on the amount of energy which has been absorbed by food.

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