Combi ovens are powerful, but my Miele has only a vague moisture level control. How do I use that to control wet bulb °? Experimented today.
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(the implication is that with this data I can roughly maintain some food’s moist interior at 155° while browning its dry surface at 350°)
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Took the same measures with the normal convection mode, which now makes the extra versatility in humidity control more visible.
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thanks for sharing! we have one of these too but have only just begun to explore
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Made wet bulb thermometer by wrapping roast probe in boot lace wicking up a big water reservoir.
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how much variance is there? (have you convinced another owner to attempt something similar?)
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More variance on my oven at higher moisture levels and higher temperatures. Haven’t convinced another owner.
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Why did the item not reach the same temp as the oven when there was 0% humidity?
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Because it’s constantly cooled by evaporation (and has an unlimited moisture reservoir).
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