Miele DG-155 Steam Convenction Oven

Sharp Introduces New Electric Superheated Steam Oven — Miele was the first oven of this type I’ve heard of and now Sharp has one. Using 300-degree (centigrade) superheated steam to cook it’s essentially a variation of a pressure cooker without the pressured environment. I sense a trend here.

Sharp Corporation will introduce into the Japanese market the new AX-HC1 Electric Superheated Steam Oven featuring a newly developed Superheated Steam Generator that bathes food in a spray of superheated steam*1 to provide low-calorie cooking as well as removing fat and salt from foods.

The AX-HC1 enables low-calorie cooking by roasting foods using water. It uses a Superheated Steam Generator to produce superheated steam at a temperature of approximately 300C from steam heated to approximately 100C. This superheated steam is sprayed onto the food, delivering approximately eight times more heat content*2 than convection ovens, cooking foods such as meat and fried foods while causing excessive fat to quickly melt and drop away. For example, for a steak, the AX-HC1 removes approximately eight times more fat than cooking in a fry pan, cutting calories by approximately 13% (approximately 88 kcal)*3. When reheating tempura or fried dishes, it removes oils contained in batter coatings, and for shrimp tempura, cuts the oil content by approximately 13% (approximately 58 kcal)*4 compared to microwave heating. The AX-HC1 also has a salt reducing effect for grilled fish such as shiozake (salted salmon) and shiosaba (salted mackerel), and reduces salt content by approximately three times compared to cooking using a gas grill*5.



  1. Ed Campbell says:

    You had my attention for a minute — because, like anyone who bakes their own bread, I’ve longed for a steam injection oven for years. Only the jillion-dollar commercial monsters seem to be around. But, you only want steam injection for the first 5-8 minutes, baking bread.

    This looks interesting, though. Certainly proves you could make an affordable oven — with variable steam injection. I wonder if we can hack these things?

  2. sally larhette says:

    AS a former chef by way of Madelaine Kamman, I love to cook. I furnished a kitchen with lots of miele products including a steam oven, which I adored along with a warming drawer.

    The steam oven is better than all the others methods of steaming becasue it is in the waall, complete, easy to use and clean and safe. Or safer than using a stove to cook and steam on if you ahve a habit of walking away for a while to do something else and forget to come back until you smell the smoke!

    I steamed everything that could be steamed and loved a whole chicken steamed. It is tender, juicy and flavorful.
    When I moved to the next house, I wondered if the new owners of my wonderful kitchen would take the time to use it. sally larhette

  3. Ima Fish says:

    You smell a trend, I smell at best a fad.

  4. Pat says:

    Sounds like just another one of them new fangled machines! Lordy, lordy, how I long for the days of the ole wood fired stove.

    I don’t think it will become very popular though, due to space, expense, and actual usefullness. I remember my first microwave oven was supposed to do everything, until they realized that DRY heat is what gives most oven baked and roasted foods their flavour.

  5. Ed Campbell says:

    Hee, hee. What gives most baked and roasted foods their flavor is FAT!

  6. sally larhette says:

    Steam ovens are a great convenience, a wonderful tool in the kitchen. I used mine every day for vegtable, some entrees and whole chickens.
    Easy to learn and saves rooting around in under counter cabinets to find other kinds of steam tools.

    Corn, one minute, Very delicious.

  7. sally larhette says:

    Steam ovens may be a fad or just an expensive add-on in the kitchen..One I could not wait to install! Steam is a useful cooking style or technique that can be found in many cuisines,As in induction cooking, I loved the more safe style of cooking. Not the eason I installed the steam oven but a big satisfaction revaled from use.Same with magnetic induction. There is a few minutes of reading the manual
    and a few minutes doing the drill, if you are determined to use the steam oven, it becomes second nature.Some things are slow to catch on. definitely for some one who really likes to cook and use all of the culinary techniques It is sad that there is lots of fabulous equipment to put in a kitchen that will never be seen by most, even me who goes the extra step.

    s. laRhette

  8. Rudy says:

    Don’t know when Miele introduced theirs, but I bought my superheated steam oven back in 1986. A Tefal Gastronome Oven Express. Wonderful little oven. Used it for years before it finally gave up, obviously not as sturdy as a Miele :) This new Sharp might be very interesting!

  9. Patrick says:

    SHARP AX-700R claims that superheated steam of temperature at 300 degree celcius is used to cook the food. We learn that high temperature cooking may convert fat into cancer related substance. We wonder whether cooking at high temperature is healthy or not. Please advise.

  10. suzanne says:

    I have owned an Imperial Steam oven in the UK for about eight years – the best investment I ever made. The model is built in, plumbed into a water supply and has a waste pipe like a dishwashwer. It has two cooking temperatures. 100C and 120C. I use it every day to cook allsorts of things. Visitors rave about the taste of the food while I boast about how it has radically changed my cooking strategies – for example cooking a selection of different veg for a meal for one or twelve people all in the steam oven at the same time without any loss of individual flavours and all in the time it takes to eat a starter course . Sadly the Imperial model has now been discontinued and replaced by the Sharp and Miele alternatives. I have no desire to trade mine for the newer versions as they don’t seem to offer the equivalent options of my own steam oven.
    However, the one big draw back to this form of steam cooking experience is the intial cost outlay which is a big pain in the wallet. Also the cost of servicing spare parts and accessories does not come cheap – a replacement door seal – little change from £50, extra cooking dishes in much the same price bracket. Haven’t managed to find any service contractor who offers a service contract for steam ovens so calling out an engineer is a costly exercise.

    • Ken Corey says:

      Any chance you might still have the manual for your Imperial steamer? I can’t find one /anywhere/!

      Thanks,

      -Ken

  11. Willard M Onellion says:

    Re Ed Campbell:
    What fat is in French bread?

  12. James Morris says:

    Regarding the new Sharp steam oven, this seems to be a reinvention of what was used in the old Henry’s Hamburger chain in the 50′s and 60′s.
    I would beg my parents to drive to Skokie, Illinois, so I could have one of their Melted Cheese Sandwiches. They were made from a hamburger bun and a couple slices of american cheese. The sandwich was placed in a tabletop mounted stainless steel box with a handle on one side. The handle would be depressed 3 or 4 times and pressurized steam would be injected into the cooker, instantly melting the cheese and heating and moisturizing the bun. Just wonderful! I’ve been trying to figure out what happened to this type of cooker. Thank you. – Jim Morris Seattle

  13. Moira d'Arcy says:

    I have recently moved into a house with an imperial steam oven and no instructions on how to use it. Can anyone help please

  14. Moira d'Arcy says:

    I have recently moved into a house with an imperial steam oven and no instructions on how to use it. Can anyone help please?

  15. Lissy says:

    I have an imperial steam oven and instruction book. Its quite simple. Select the temperature required 100 for normal 120 for pressure cooking. Select the length of time. Just a few mins for vegetables. Shut the door and push down the lever firmley. Then press start. You’ve probably worked that out by now. Don’t open the door until the process has stopped and the light is out. New potatoes 120 approx 7 mins. Vegetables 100 degrees approx 3 mins. Eggs on 100 degrees for around 6 mins to boil them. Timings are a bit trial and error. EEE means descale. Good luck.

    • Ken Corey says:

      Any chance you could scan your instruction book? I’m getting an error of F01/009 on my oven and don’t know why.

      Thanks,

      -Ken

      • Lynda Rainsford says:

        Hi, I also have an imperial steam oven and was wondering if anyone could scan their instructions for me???

  16. castlewharf says:

    I have an 8 year old Imperial Steam Oven but no instruction book. Can anyone help with instructions for descaling and cleaning.

  17. I was curious if you ever considered changing the structure of
    your blog? Its very well written; I love what youve got to say.
    But maybe you could a little more in the way
    of content so people could connect with it better.
    Youve got an awful lot of text for only having 1 or 2
    pictures. Maybe you could space it out better?