Page 11 - Miele D The Magazine 2018

How the sh in the ice became famous
Seeing is believing – some things you have to see with your own eyes in order
to appreciate their trailblazing character. That's how it was for the world premiere of the Dialog oven in the run-up to IFA 2017.
In the days before the opening of the ex- hibition Miele had invited 450 interna- tional guests from its subsidiaries to the
Hackesche Höfe event location in Berlin- Mitte. The guests, which included Key Ac- count Managers and Managing Directors of important business partners, as well as selected journalists, would experience “the greatest innovation since the invention of the induction hob”, according to the Miele announcement. The promise was followed up by action. Six chefs – one for each ta- ble of guests – and a master chef on the stage all demonstrated the type of cook- ing artistry that is only possible with the Dialog oven. The chefs were assisted by the moderator Nova Meierhenrich and by the Executive Directors Axel Kniehl, Markus Miele and Reinhard Zinkann. The menu:
A sh llet cooked in an ice block, without melting the ice. –––––
Fillet of veal in a beeswax coating – the llet tender and pink from the edges through to the core and with a faint aroma of honey, without melting the wax.
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Salmon en croute
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Fillet of veal on a bed of vegeta- bles with potato wedges. Distinctive feature of this multi- component dish: all ingredients are put on the tray together and are cooked to a turn in less than 45 minutes.
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Souf é and mini chocolate cakes to round it off.
This much was clear: the Dialog oven makes the seemingly impossible possible. The media reported enthusiastically and even before the start of the exhibition the Dialog oven was the No.1 IFA innovation.
Premiere in Berlin: Kevin von Holt gets the cooked sh llet out of the
ice block.
FAIR
Miele The Magazine // 11