Miele steam combination ovens put steam and conventional oven heat in one built-in appliance. You can steam fish and vegetables, roast and bake, or combine moist and dry heat for bread with a crisp crust and meat that stays juicy. The range suits cooks who want an oven that does more than steam, in compact 45 cm and full-size 60 cm heights. Alongside these sit steam ovens with microwave, which pair steam with quick microwave power for defrosting and reheating instead of conventional heat.

Most models use DualSteam, which Miele says spreads steam evenly and rapidly through the cavity, and HydroClean, a programme that cleans the oven compartment automatically. Gross capacity is around 47 to 48 litres in the 45 cm ovens and 67 to 68 litres in the 60 cm models, while a few 60 cm PureLine and ContourLine ovens offer 76 litres with a catalytic rear liner. Most fill from a 1.4 litre water container. Some connect to the mains water supply and a drain instead, so there is no tank to refill, though you will need a plumbing connection nearby.

Controls step up from DirectSensor to M Touch S and M Touch with MotionReact, where the display responds as you approach. The touch-display models add a food probe, wireless on many of them, so you can cook to a set core temperature. Many connect to the Miele@mobile app through Miele@home, and Sous-vide, Crisp function and Cake plus feature widely. For looks, choose PureLine, ContourLine or VitroLine with a handle, or handleless ArtLine with Touch2Open, where a tap on the front opens the door. Finishes include Clean Steel, Obsidian Black, Graphite Grey and matt black, with white also available in ArtLine.

To narrow it down, start with your housing: 45 cm or 60 cm. Then decide between a refillable tank and a plumbed-in connection, and whether conventional oven heat or microwave speed matters more alongside steam. Finally, match the design line to your other appliances. If you only need steam, see Miele steam only ovens, or compare everything in Miele steam ovens.