Page 13 - Miele D The Magazine 2018

TECHNOLOGY
In dialogue with food
Cook a sh in a block of ice without the ice melting? Bake a loaf of bread without a crust? Put a llet of veal onto a baking tray along with vegetables and potato wedges and cook for the same length of time? Do all that, with excellent quality, and with up to 70 % time savings? –
The Miele Dialog oven makes possible, what has been impossible up to now,
the familiar better as well as much quicker and easier.
The basic principle: the Dialog oven uses electromag- netic waves to warm and cook food. And in the fre- quencies used the waves have the ability to penetrate deep into the food. In this way the energy is introduced to all the food evenly, so food is cooked by volume. Until now, all other known cooking methods, and this also includes the mi- crowave oven, can only transmit energy to the outer layers of the food. The energy required must therefore penetrate from the outside inwards, resulting in differing degrees of cooking.
To utilise the electromagnetic waves in the best possible way for cooking, Miele has developed M Chef technology: two antennas in the oven compartment produce electromag-
The Dialog oven determines via antennas in the oven compartment how much energy has already been absorbed by food.
netic waves within a broad frequency range and so transmit energy into the food. The Dialog oven is also provided with feedback via the antennas and so is able to determine the amount of energy which has been absorbed by food. This amount of energy is de ned in Gourmet units and is dis- played to the user, one Gourmet unit being equal to a kilo- joule. The M Chef technology optimises the whole cooking process through the continual uctuation of transmission channels within the frequency range and the permanent measurement of energy absorption. This ongoing dialog be- tween the appliance and the food also explains the name Dialog oven.
Miele The Magazine // 13