ᐅ House Photos Discussion Corner – Share Your Home Pictures!

Climbee schrieb:
and only noticed that the window openings appear to have already been cut out.

I find that odd and can’t really see how it aligns with sustainability if the openings are only cut out afterward from the "solid" wall. How does the "inventor" of this method justify it?

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ypg schrieb:
This is to make it easy to clean the interior when, due to the height and arm length, it’s not possible with the door open.

In that case, maybe just reach in from the side instead of over the door from the front?!

How high is an oven typically installed, and how short would the arms have to be so that you can no longer reach inside for cleaning? And is that really still a real problem with pyrolytic cleaning?

Surely, ovens aren’t installed higher than chest level, right? That would not only be unergonomic but also a safety hazard.

But everyone has to decide that for themselves. I was just saying that the marketing didn’t convince me.

No, there’s enough space—apart from an occasional grease splash, nothing else really gets in there.

It probably also depends on usage habits. I would prefer a side-opening door if arm length is an issue. Simpler mechanism, no loss of interior oven space, and easier to clean (even with short arms).

ruppsn schrieb:
In what way better? Ease of use? Temperature stability?

First of all, reaching the set temperature at all and then heating the entire interior space evenly –
for example, with a Siemens oven when baking a pizza on a sheet pan, one corner was almost burnt black while another corner was still quite soggy.
Maybe it was a lemon, who knows.
But overall, I simply trust Miele.
It’s just a pity they don’t offer ovens with side-opening doors – they say it’s not worthwhile, low production numbers make them too expensive.

ruppsn schrieb:

It probably also depends on usage habits. I would prefer a side door if arm length is an issue. Simpler mechanism, no loss of space inside the oven cavity, and easier to clean (even with shorter arms).

We have had a Neff with Slide and Hide for a year now. Splashes are not a problem because they usually hit the glass, which is set back slightly. With a 71-liter (2.5 cubic feet) oven cavity, it performs just as well as others despite the Slide and Hide feature. With a side-opening door, you just need to choose the correct hinge side.

11ant schrieb:
I find that strange and can’t really see how it aligns with sustainability if the openings are only cut out afterwards from the “solid” wall. How does the “inventor” of this approach justify it?

The basement walls are solid wood (just like the floor slabs); the walls were delivered with window and door openings scored but not yet cut out. The wood from these cutouts is then used for building the stairs.

For the wood stud walls (on the ground and upper floors), the windows are already installed as planned.

Solid wood basement walls: I believe it’s simply for structural reasons. The ground pressure pushes against it from the outside and the house weight from above. But I haven’t asked specifically about it.

Müllerin schrieb:
For example, with a Siemens oven and a metal tray, one corner was almost burnt black while another corner was still a bit undercooked. Maybe it was a defective model, who knows.

With my current stove (Siemens), it’s the same issue. Annoying. Unfortunately, you can’t really test this properly in a specialist store. As I said, we will be getting Miele or Gaggenau; hopefully, this problem won’t occur with those.