Thermador has one of the newer steam ovens on the market and the largest. In addition to capacity, it has some interesting features.
However, there are some issues.
In this article, you will learn all the benefits and problems of the Thermador steam oven based on my cooking tests.
I will also outline the basic differences between Thermador and comparable steam ovens from Miele, Jenn-Air, and Wolf.
You will understand whether the Thermador steam oven is right for you and your particular style of cooking.
Let’s get started.
It’s available in two styles, the Professional and Masterpiece.
Both of these steam ovens are available as a single unit or as part of a double oven. The only difference between the two are aesthetics. There is no difference in features.
You can also replace a 30-inch wall oven with this unit. Both can be installed flush or standard.
It operates with the primary modes of steam, true convection, and steam convection well, but also offers broil and temperature probe cooking.
On my first test, I tried to cook multiple items to finish at the same time. I noticed it took longer to accomplish the desired results
I believe this happened because of Thermador’s unique and large oven cavity. Every time I opened the oven to add various items to cook, it had to regenerate the steam in the oven.
I’ve done the same test in the Miele XXL but found that due to the six steam inlet ports in Miele’s steam oven, it quickly regenerates steam and fills the cavity.
I’ve additionally used the Thermador steam oven for sous vide cooking.
Sous vide cooking is a low and slow temperature-controlled cooking method for vacuum-sealed proteins and vegetables (typically done in a water bath) with steam. I found consistent results.
One inconvenience I found is the Thermador steam oven doesn’t have a drain.
There is always a large pool of liquid located on the bottom of the oven. This water collection would have to be manually wiped out or dried out using convection mode (dry heat).
Also, if there is a large collection of water on the bottom of the oven, it takes much longer to come to temperature when switching from steam to convection.
The oven has to work harder and longer to burn all the water off.
Once the oven does come to temperature, I’ve had satisfactory results. One of the best ways to test the combi-steam mode is with casseroles such as my No-Boil Mac & Cheese.
The results for this were on par with other combi-steam ovens. I also tried roasting vegetables which were able to tenderize with steam, but also achieve some browning.
Leaner proteins such as chicken breast also fare better in the combi-steam mode. They were able to stay juicy and achieve some char.
Thermador is 2.8 cubic feet. It’s the largest on the market and large enough for a 25-pound turkey. The next largest is Miele at 2.51 cubic feet. Wolf and most of the others are around 1.8 cubic feet.
You can cook more in a Thermador.
You can broil in a Thermador steam oven. Only Miele and Gaggenau have that capability as well. Keep in mind, it ‘is not a steam broiler. Most steam ovens do not have a steam broiler.
Only an $8,000 Gaggenau steam oven has a “Broil With Humidity.” This setting offers two levels of humidity in the broiler mode.
However, you do have the added flexibility of baking in your main oven and broiling in this oven.
Thermador has all telescoping racks, so it’s simple to remove your food. Of all the competitive steam ovens, only Miele has one of these racks.
Interface: It’s straightforward. If you are familiar with steam, it’s pretty easy to navigate. However, if you are not, there are more intuitive products like Wolf and Miele.
Thermador and Gaggenau are the only ovens offering a 2-hour self-clean mode.
You have to descale the other steam ovens by adding a solution or tablet to remove mineral deposit build-up.
Loss of Steam: As I mentioned earlier, it does have a large cavity, which can be both an advantage and a disadvantage. Whenever you open the oven, there is a loss of steam. It takes a while to regenerate.
In comparison to Miele, Miele has only a slightly smaller size but has faster regeneration because the unit has more steam injectors or inlet ports in the oven.
Water Tank: Steam ovens are either plumbed like Miele and Gaggenau or not plumbed like this unit, along with Jenn-Air, Wolf, and Bosch.
The water tank is inside the unit on the Thermador compounding the problem.
You could run out of steam in specific cooking applications like sous vide or making custard desserts like Crème brûlée for more than an hour.
It depends on your current comfort level with steam and the way you cook.
The price is reasonable at $4,899 and is part of their One-Two-Free Program or a $1,399 rebate with other qualifying pieces.
It can replace a 30-inch wall oven and can broil. In some ways, it’s a perfect replacement unit if you do not need two ovens.
The unit can also perform the basics of steam cooking well. It’s easy to use if you know what you are doing.
However, you have to be mindful of potential problems.
Thermador is not as robust as its sister company Gaggenau with tons of steam modes. Then again, it’s much cheaper.
The loss of steam and non-plumbed or tanked design inside the oven can be an issue, especially for longer recipes.
For a beginner without help, there is a learning curve to use a Thermador steam oven. Miele is simpler to use with more settings and a plumbed design.
I liked this unit, but there could be better alternatives for the way you specifically cook.
Additional Resources
Get the Yale Speed and Steam Oven Guide with features, specs and inside tips to all the steam and speed ovens like Wolf, JennAir, Thermador, Gaggenau, and more. Well over 820,000 people have read a Yale Guide.
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