[Mania] With Mille Kitchen Appliances, "I Am Also a Fine Dining Chef"

Miele Green Dining Experience
Tasting Dishes While Experiencing Miele Kitchen Appliances
Quick Course Meals with Oven and Induction Cooker

'With Miele kitchen appliances, fine dining at home won't be difficult.' This is the impression after experiencing the cooking event hosted by the Korean branch of the German appliance company Miele. Even with clumsy skills, I thought that with the various advanced functions supported by the Miele induction cooktop and oven, I could prepare meals to serve guests or treat my family and myself.

On the 28th of last month, I visited the 'Miele Experience Center Gangnam' located in Gangnam-gu, Seoul. This place serves as the headquarters and main showroom of Miele Korea. Various Miele products are displayed on the 1st and 2nd floors, and on one side of the 2nd floor, there is a kitchen equipped with various kitchen appliances. On the kitchen wall, there were five built-in ovens and a coffee machine. Next to the wall was a long countertop with two different types of induction cooktops installed.

Kitchen view on the 2nd floor of the Millet Experience Center Gangnam /
Photo by Kim Pyeonghwa

Miele Korea operates 'Miele Private Dining' here. A chef affiliated with Miele Korea showcases fine dining course meals using Miele appliances and directly introduces how to utilize the appliances for cooking and how to achieve the best flavors. Especially this year, they are running 'Miele Green Dining,' which offers dishes made with plant-based ingredients from Better Meat, a plant-based meat brand by Shinsegae Food.

Through the Miele Green Dining experience that the reporter tried that day, it was possible to observe the creation process of five-course dishes: ▲salmon salad ▲lemon avocado pasta ▲eggplant lasagna ▲plant-based luncheon egg benedict ▲perilla oil gimtae ice cream. It was fascinating that dishes one might expect only at fine dining restaurants were easily completed using the Miele oven.

Chef Yang Junsuk is plating a salmon salad. /

Chef Yang Jun-seok, who presented the dishes, explained, "The Miele oven can delicately control temperatures from 30 degrees to a maximum of 300 degrees, allowing for a variety of dishes. Especially when making Korean food, steaming is frequently used, and using the Miele oven with steam function makes it easy to prepare sous-vide (a cooking method involving slow heating in water at a constant temperature), which is often used in high-end cuisine."

During the cooking process of the eggplant lasagna and egg benedict, the oven temperature had to be finely adjusted, but the chef just needed to input the desired temperature via touch control, and the task was done. Previously, if the oven dish was not taken out immediately after cooking, the residual heat inside could cause the food to burn, but the Miele oven automatically opens the door when cooking is finished, reducing the waiting time in front of the oven.

Cooking in an induction cooktop with an integrated hood. Smoke is being drawn in through the hood in the center. / Photo by Kim Pyeonghwa

The Miele induction cooktop also supported various functions to make cooking comfortable for the chef. The hood-integrated induction cooktop on the right side of the countertop has a hood installed in the center of the product, which immediately sucks in smoke generated during cooking. This is why there was surprisingly little food odor even when multiple course dishes were prepared in the kitchen. Chef Yang explained, "The hood filter, once dirty, can simply be put into the dishwasher for cleaning, making it very convenient to use."

Next to this induction cooktop was another induction cooktop about 1.5 times larger. The unique point was that, unlike regular induction cooktops, it did not designate specific heating zones. The product had a smart function that automatically detects the location of pots or frying pans placed anywhere on the surface and applies heat accordingly. When cooking, there are times when the induction cooktop space is insufficient due to using pots and pans simultaneously, and this product reduces that concern.

The eggplant lasagna completed by Chef Yang Junsuk /
Photo by Kim Pyeonghwa

Chef Yang also moved a pan cooking on the hood-integrated induction cooktop to the other induction cooktop and continued cooking immediately. Thanks to the new induction cooktop automatically recognizing the options used on the previous induction cooktop, it applied heat accordingly. While ordinary households may not use two induction cooktops, this function would be very useful in restaurants or large families.

A Miele Korea official said, "This program was prepared so that consumers can experience Miele kitchen appliances up close," adding, "We plan to continue providing opportunities for consumers to directly interact with our products." The Miele Green Dining program, which started in July, is scheduled to continue until September.