Miele makes it easy: smart tech in the kitchen

Some of these ideas sound like they could be from a kitchen in The Jetsons - but they're real and current feature's of Miele's generation 7000.
Whether you're short on time, looking to reduce the fuss of cooking, or wanting to elevate your cooking expertise through cutting-edge technology, Miele's futuristic innovations make perfect results in the kitchen easy.
Among those innovations is TasteControl, which sees the oven open slightly once the cooking cycle is over, rapidly cooling the oven, preventing the food from overcooking. A maintenance temperature can also be set for meat to rest or food to be kept warm.

Gone are the days of peering through the oven door's tiny window (or God forbid opening the open door to peep). Miele's FoodView shows you an internal camera's view of your food from the Miele@mobile app. You can even adjust the temperature or cook time from your tablet or smartphone.

SmartSelect power levels and times sit on the underside of the ceramic glass on the Generation 7000 Induction Cooktop for a sleek, minimalist design that will suit any kitchen.

The FullSurface Induction Cooktop allows as many as six pots and pans to be positioned anywhere on the surface - even moved around. Intuitive controls and heat zones follow the pan as you move it, with induction allowing rapid heating using little electricity in whatever position you place the pot or pan.
Looks like cooking in a sci-fi movie would be a breeze. Click here for more info about Miele's Generation 7000 range. Book a free demonstration or have a look at Miele's Recipes, Instagram and Facebook.
latest issue:
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

