Page 14 - Miele D The Magazine 2018

TECHNOLOGY
Your decision: a loaf of bread with or without a crust
The Dialog oven also has all the conventional heating modes that can be found on a traditional oven. Because the electromagnetic waves can cook food very well, but not brown its surface. Browning requires the “classic” energy transmission from outside to inside. So if a loaf of bread needs to have a crispy crust or meat the desired roasting aroma, the electromagnetic waves take care of the cooking process, while the fan heat provides the browning. But how does the sh llet cooked in the ice block work, or the bread without a crust?
Revealing secrets
With the sh in the ice block, the water molecules are bound in a relatively rigid structure and are hardly moved by the electromagnetic waves. The waves penetrate the ice without heating it up. On the other hand the sh has a different molecular structure – here the waves are absorbed and the cooking process starts.
The loaf without a crust is a great success when electro- magnetic waves are used. Additional fan heat would only be required for the crust. In any case, the fan heat temperature is reduced so much in the corresponding programme that a crust does not form.
Markus Döcke, Miele product trainer, explains
the success of multi component dishes.
But how can different ingredients of a dish, such as the example quoted at the beginning, of veal llet on a bed of vegetables with potato wedg- es be cooked together and for the same length of time? Markus Döcke, Miele product trainer, explains how these so-called multi component dishes work.
“The explanation for the success of multi component dishes lies in volume cooking. Because the energy is available evenly to the ingredients, the geometry, such as the diameter of the food, is no
It works: multi component dish from the Dialog oven
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longer decisive. With a conventional cooking appliance with energy transmission from outside inwards we inevitably have cooking durations of variable lengths, depending on diameter. That does not happen with volume cooking. What is also important here though, is that food cannot be combined at random. The individual ingredients must be compatible with each other if they are to be cooked together and for the same length of time. However there’s no wizardry involved here, as there are many possible combina- tions and we help our customers with this in a variety of ways.”