Miele steam only ovens cook with steam alone. Vegetables, fish and rice stay moist and keep their colour and texture. A steam oven works alongside a main oven rather than replacing it. It suits anyone who steams often or wants to reheat and defrost without drying food out. Every model here has a CleanSteel finish and an external steam generator, so the steam is made outside the cooking compartment. Each can steam on up to three levels at once. Menu cooking without transfer of taste lets fish and vegetables share the oven without picking up each other's flavours. With quantity-independent cooking, a larger batch takes the same time as a small one.

There are two design lines, ContourLine and PureLine, so you can match your other Miele appliances. The bigger difference is the controls. EasySensor models cover four modes: steam cooking, eco steam cooking, reheat and defrosting. DirectSensor models add special applications and WiFiConn@ct networking, which connects the oven to your home WiFi. One DirectSensor model also offers sous-vide and user programmes. Sous-vide cooks vacuum-sealed food gently at a steady low temperature.

If you mainly want to steam vegetables and fish, an EasySensor model has the essentials. If you'd like networking or sous-vide, look at the DirectSensor models. Then choose the design line, and check each model's niche size against your housing. To see the steam ovens and steam combination ovens together, browse Miele steam ovens. If you want one appliance that can also roast and bake, look at Miele steam combination ovens.