Miele cooker hoods that talk?

Miele’s latest cooker hoods talk to the hobs beneath them. The dialogue between the two isn’t literal speech, but they are in constant communication with Miele’s Con@ctivity system.

“Whether the saucepans are boiling, simmering or frying, the extractor automatically detects and adapts its settings to the type of cooking taking place on the hob.”

The system allows the user to give their undivided attention to the ingredients they’re preparing and in the process helps create an all together cleaner and cooler environment for culinary wizardry. To ensure efficiency the hood adjusts automatically with changes in the cooking process – you turn up a hob the hood reacts, something begins to boil the hood reacts,

“As information provided by the hob is automatically evaluated rather than using sensors to monitor the build-up of steam, the hood stops the kitchen from steaming up from the very start of cooking.”

The Con@ctivity system isn’t limited to specific models either. This means that almost all Miele hoods can have it implemented. If you want to see it action then visit either the Miele Gallery in London or the Miele Experience Centre in Abingdon – and if you do be sure to let us know your thoughts.

Recipe: chilli wedges

We’ve posted a few recipes before on ForeverBetter and we’ve decided to do so again. You can always head to Miele.co.uk where there is a host of dishes to try your hand at, and we’ll be featuring a few of them here, however the idea is to get your recipes up on ForeverBetter. So, if you’ve posted about a treat you’d like to share, then drop Claire an email and we’ll look to get it up on the site. Now on to the chilli wedges…

Anne of Anne’s Kitchen and her chilli wedges make quite the return for some simple endeavour in the kitchen. First thing to do is thaw out some mince. Anne was doing this with nothing in particular in mind, but was struck with inspiration and decided to give her idea a try.

Cook a couple of baking potatoes until just about done and then cut them into wedges, place on a baking tray and drizzle a little oil before placing them back into the oven until ‘nicely brown’. While this is going on rustle up some chilli con carne using the thawed mince,

“I always use Jo Pratt’s recipe (I made a quarter of this quantity for 2 people) then spoon over the wedges, grate over some mature cheese, I also had leftover some spicy cheese mix lurking in the freezer, so added a few tbsp worth, return to the oven and bake until the cheese has melted.”

And that’s it, apart from the grabbing of a fork diving in of course. Thanks Anne.

Oh my, more Miele

Meemalee’s Kitchen has given her verdict on the day away at the Miele Experience Centre in Abingdon that took place last Saturday. Joining other bloggers she had quite a time and even developed a little bit of a crush.

Currently Meemalee’s kitchen’s bright (brown) centre is a fridge/freezer pair made by a company that now it seems only make lawnmowers… However, she loves them dearly, yet, there is now a competitor for her affection – the Miele MasterCool.

“The new object of my desire? A Miele MasterCool fridge freezer - the size of a walk-in wardrobe and just as alluring. […] Apart from being enormous and beautiful, the MasterCool has four independent cooling zones which means fruit, veg, dairy and meat can be put in different sections optimized to keep each as fresh as possible.”

However, it was the in-door ice dispenser that she really yearned for. And she wasn’t alone, with @chocolateguide also a little bit smitten judging by the above image…

All this aside though there was plenty more going on that helped distract Meemalee, and it’s all in her post ‘Making a Miele of it’. There are coffee facts, details of Dave’s (of Hairy Biker fame) mega-Miele kitchen, ‘gizmo’ coverage involving a cast iron open grill and a salamander broiler – there is even a mention of the Didcot Totem!

It’s a great post (much like the Didcot Totem - sorry) showing what Miele is all about and how ForeverBetter can get you involved with the brand. If you’d like to be part of what we do, drop an email to Claire or send us over a tweet. We’d love to hear from you.

Anne tries out Miele’s kitchen

Anne of Anne’s Kitchen joined with other bloggers last Saturday to head to Miele HQ and the Abingdon Experience Centre.

We’ve already featured updates from Susanna (A Modern Mother), Robin (Source it, Cook it, Eat it) and Bron (Feast with Bron), who got hands on with the induction heated wok along with Anne – it was a minor revelation,

“Using the special induction wok (the counter is specially moulded around the wok!) we cooked a chicken stir-fry, I was impressed by the small amount of oil needed as everything cooked perfectly (with the lovely Bron tending too! See below…) without any burning, I’ve not had any luck with Wok cooking, having burned my way through about 5 now I’ve all but given up!”

However, it is the variety of the kitchen styles Miele offer that really impressed Anne,

“I’m amazed how many options there are and how they come up with possibly everything you could think of, and a little more!”

If you’d like to read more on how Anne found the day visit her post Miele HQ and Kitchen Envy.

A day at the Miele Experience Centre

On Saturday Forever Better rounded up some of our blogger friends and took them away for a day in the Abingdon Miele Experience Centre.

For a list of who attended look no further than A Modern Mother,

“Meet my new friends… Bronwyn of Feast with Bron, Anne from Anne’s Kitchen, the lovely Carla who Can Be Bribed With Food, Jennifer of Chocolate Ecstasy, Robin who blogs at Source it, Cook it, Eat it, and Mimi from MeeMalee’s Kitchen.”

Also going by the name Susanna, a Modern Mother, feels that her blogging career might be some what misdirected,

“I got it all wrong; instead of whinging blogging about kids all day, I should be a FOOD BLOGGER. Then I could try out cool new accessories and cook and eat…”

And that is indeed what Susanna did on Saturday, getting to grips with the Miele appliances, notably the steam oven, she and the group created some superb dishes. There was asparagus and sunblush tomato quiche, chocolate dipped crispy amaretti biscuits and creamy mushroom penne.

There’s a selection of photographs in Susanna’s post depicting the fun, much like the one below featuring our very own Roxy and Chocolate Ecstasy’s Jennifer.

More on this from Bronwyn of Feast with Bron and Source it, Cook it, Eat it’s Robin tomorrow. For now though click through to read A Modern Mother’s full post and see what other culinary excellence was achieved (of which there is a sneak peak on the photostream of Anne’s Kitchen).