Oven H 5247 BP CulinArt: Bring a glass to the oven and the steam convection starts working immediately

The first Miele ovens with steam convection were introduced around two years ago. The company now offers its customers a new H 5247 BP Culinart oven with an impressive array of technical features and 25 automatic programs that make cooking even more exciting.

Whether amateur chefs talk about lofty matters or discuss professional issues, the term on everyone’s lips is the same: “Convection with steam”. “Convection with Steam,” or Moisture Plus, refers to cooking with added moisture and produces truly delightful results when baking and roasting foods.

Compared to conventional ovens of the same series, the new product offers a much wider range of possibilities. To start with, we can mention 25 automatic programs designed to cook the most popular dishes by roasting and baking.

Automatic roasting – another standard feature from Miele – is ideal for browning meat at the initial roasting stage, thus avoiding loss of weight and juice.

And to help users learn to use the “Convection with Steam” function faster, each Miele appliance comes with a branded recipe booklet.

When baking, it’s especially important that hot, moist air reaches the dough from all sides. Miele achieves this with the new Gourmet perforated cooking tray, which comes with the appliance itself, along with a universal tray and combi grid.

With an oven volume of 76 liters, the H 5247 BP CulinArt oven from Miele is one of the largest in its category. The paired telescopic FlexiClip rails, which can be installed on any of the five oven levels, provide easy access to food. Culinart ovens have 10 different operating modes, including instant heat.

The control panel is protected by a special type of stainless steel CleanSteel coating from Miele. It is easy to clean and also does not leave any fingerprints. The pyrolytic cleaning system available in this novelty makes cleaning the oven as easy and convenient as possible. The pyrolytic cleaning process burns off any food residues at very high temperatures and the ash produced can simply be wiped off with a damp sponge.

The Steam Convection function allows food to be baked and roasted in a humid micro-environment. Dough pieces perfect when exposed to moisture. And if you activate this function shortly before the end of the cooking process, the bread and rolls will have a crispy, shiny crust. The rising humidity at the beginning of the cooking process ensures that the fat is removed and the roasted food itself becomes delightfully crispy and juicy later.

The principle is quite simple: all you need to do is put a glass of water in front of the small intake tube in the recess of the door and select the “Convection with steam” function on the display. The oven automatically pumps in the amount of water that will be needed to create steam later in the program.

You control the steam time using various automatic programs. More experienced users can manually set the steam quantity and cycle time.

Culinart built-in ovens have an energy efficiency rating of A -10%*.

* 10% more economical than those required for Class A, according to the appliance energy efficiency rating 0.99 kWh for appliances over 65 liters .

The “Convection with Steam” function in Miele’s Culinart ovens gives perfect baking results. And with the special perforated Gourmet tray it’s possible to achieve the perfect result.

10 operating modes and 25 automatic programs: Miele Culinart ovens offer a wide range of technical features.

The H 5247 BP CulinArt model ovens are already available to American customers.