Of course, "compete" implies that the H 6780 BP2 is on the same playing field as other wall ovens. We've never before baked or roasted with such an impressive pair of ovens, and it's safe to say this Miele is truly a standout. The sheer extent of the H 6780 BP2’s features—which include more than 100 MasterChef and MasterChef Plus recipe presets and a MoisturePlus setting that adds moisture to convection—is noteworthy, but it’s how the oven cooks that really sets it ahead of the pack.
However, while this new Miele outperforms other pro-style ovens, it also costs far more. For instance, the superb Thermador PODC302J will save you at least $2,000 over the Miele—and even more if you buy a package of appliances. The Wolf's new E-Series double wall oven is also great, but only Miele offers true convection in both ovens.
Touchscreen controls and preset recipes galore
The H 6780 BP2 is part of Miele's new Generation 6000 of appliances, which debuted in the US in 2014. It's Miele's first 30-inch wall oven, designed to combine classic looks with modern functionality.
At the top of the double wall oven is a single control panel that's in charge of both ovens. There aren't any dials or physical buttons. We felt that the tablet-like interface, with its "Back" and "Cancel" buttons, took a bit of getting used to. However, it shouldn't be a deal breaker. After all, it would be impossible to include as many preset recipes as Miele has on the H 6780 BP2 without an LCD screen.
If specialty settings aren’t your thing, you can also choose to ignore them entirely. Basic oven functions are easy to find and automatically prompt you to enter additional information, such as start time, ready-at time, crispness options, and fast preheat. One thing you can't ignore, however, is the tune it plays when you turn the oven on or off.
For a closer look at M Touch, click here.
Stainless and staying that way
The H 6780 BP2 double wall oven is only available in a 30-inch format and it's only available in a single finish: stainless steel. The oven is part of the ContourLine design family, and prominently features stainless trim in addition to reflective glass.
If you want to try one of Miele's new glass-front PureLine finishes—including Brilliant White, Truffle Brown, and black glass—you'll have to get a single wall oven.
The H 6780 BP2's upper oven comes with a rotisserie motor, but a rotisserie rack is sold separately.
Even browning, especially with convection
Open the sturdy, soft-close door of the H 6780 BP2, and the first thing you'll notice is that the handle swivels in your grip. It's designed for optimum ergonomics, even if you've got oven mitts on. The smooth glass oven window can also be used to rest items on, which shows just how well-built this wall oven is.
That's why we were surprised to feel that the slide-out oven rack didn't have as much resistance as others we've tested. It tended to slide too quickly, even when burdened with heavy bakeware. If you’re not careful, this could result in a fallen soufflé.
But that was about the only flaw we found. Preheating each cavity to 350ºF took a swift 11 minutes and 5 seconds—and only 8 minutes, 23 seconds with convection turned on. The broiler took 7 minutes to reach 650ºF, which is about average. If you don't want to worry about following recipes, you can use the M Touch panel to select any of the 100 MasterChef recipes—which will guide you through cooking meats, vegetables, pastries, and pretty much anything else. It will even tell you which rack position to use. MasterChef Plus provides additional recipes for baking bread, and the MoisturePlus setting adds moisture while convection baking. In order to use that feature, however, you have to plumb a cold water line to the back of the oven.
To test the Miele's mettle, we baked cookies and cakes in each cavity using both conventional baking and convection baking settings. Results were impressive: Regardless of which oven we chose, cakes were evenly baked from left to right and back to front. Cookies emerged as near-clones no matter where they ended up on the baking sheet.
When we turned on the H 6780 BP2's twin-fan true convection, things got even better. Both cookies and cakes became more consistently baked from top to bottom. In fact, the photospectrometer we use to measure color differences couldn't discern any real variation across the various baked goods we made.
Roasting a pork loin gave us a good sense of just how well the H 6780 BP2 could handle meat. In both upper and lower ovens, the pork lost almost no water weight during roasting, and the resulting meat was ideally moist. When we measured the surface of the roast with a photospectrometer, it confirmed what our eyes saw: an evenly-browned exterior.
Conventional roasting took an about-average 36 minutes per pound. Convection roasting sped up that process by about a minute per pound, although it did result in a less evenly browned surface.
Worth the wait
We've been waiting to test Miele's new 30-inch wall oven for over a year, and we weren't disappointed. The all-new Miele H 6780 BP2 is one of the best appliances that money can buy. If you tell it what to do, it will bake, broil, and roast to perfection. And if you're unsure of a recipe, it will guide you through the entire process—even letting you schedule when a dish should finish cooking.
Just as importantly, it looks amazing. Mirrored glass and stainless steel give a professional appearance that's both sophisticated and understated.
We'd have to search for drawbacks—about the only ones we can come up with are that the M Touch interface may look dated in a decade, and the oven’s one-year warranty is one of the shortest in the industry.
However, with so much going for it, we won't let such comparatively minor flaws get in the way of recommending a truly outstanding double wall oven.
Meet the tester
Former Editor in Chief, Reviewed Home@itskeithbarry
Keith was the Editor in Chief of Reviewed's appliance and automotive sites. His work has appeared in publications such as Wired, Car & Driver, and CityLab.
Checking our work.
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