combi broil allows selection of micro power AND heat temp.

micro broil only allows for micro level adjustment.

well, at least thats' how the electronic version is set up.

Thanks antss, I will check that out. Even though this is supposed to be a simple version of the Miele speed oven, it still imposes a learning curve.

There's a little bit more to it. First of all, there are two "Broil" modes.

1. Broil, which is simply the upper radiant element going at full power. (You cannot set a temp in this mode, only time.)

2. Convection Broil. This mode still uses heat from the upper element, but the rear wall fan is turned on to circulate air and the upper element is turned on and off as needed. This mode allows the user to set a temp.

Okay, so those are the two broil modes. And from that, "Micro Broil" is mode mode 1, but add microwaves.

Combination Broil is mode 2, add microwaves.

Thanks mojavean. I think I get it now --

So now I just need to figure out which modes to use for which foods.

sayde,
unfortunately, even the full broil is a puny broil. if you really want "well broiled" food, I suggest you use your Blustar Infrared broiler! I basically have given up on the broil function of my Miele speed oven. The result is too pedantic when I have another product that outperforms it by a mile: my Viking infrared broiler. I have found that speed cooking broil (combo micro and broil) really does not reduce the cooking time by enough "minutes" when compared to the broil of my Viking gas broiler.

Thanks kaismom. You and I have two of the same tools, i.e. the gas broiler and the Miele. I would really appreciate knowing what kinds of applications you really like using the Miele for. Do you use it for vegetables? casseroles? baking? How do you decide when to use the Viking and when to use the speed oven?

I also have a Breville countertop convection oven that I feel comfortable with as I have been using it for everything during the remodel. Now that it is upstairs again I tend to keep using that almost exclusively, since that is the lazy, non thinking choice -- but I would like to learn how/when to use the Miele speed oven and make good decisions about when to use it versus the other options, apart from my DH rewarming his coffee in it! Would appreciate guidance!

Totally disagree with you on the broiler kaismom. It is plenty powerful enough given it's purpose and the size of the oven cavity, it'll burn the top right off bread or mac and cheese.

That said - it is not as powerful as a BS infrared or those gas broilers in the Viking. If you're looking to cook 4 steaks with a crispy crust - than the miele is not going to cut it, but then it wasn't designed for that purpose.

Kinda like saying a Prius isn't very good for hauling things. Let's say you've got 20 bags of potting soil. It'll do it, but a pickup truck or SUV would be a much better option and that's what most people would use if that's what they are doing a lot of - doesn't make the Prius less of a car.

antss, I have reflected how I use the oven. In my experience, broiling is not to my satisfaction. If I put two things in the oven at the exactly the same time and exactly the same distance from the broiler and one cooks much slower than the other, than it is less of a broiler than the other, IMHO.

Whether it was designed for it or not, they give directions for broiling meats in their instruction booklet. Basically, broiling meat in the speed oven will turn that into inedible grey goo, IMHO.

sayede,
If I am browning on the cooktop and finishing in the oven, ie fish or meat, I will use whichever seems easier or is not used at the time. They seem about the same. If the amount I am cooking is large, I will use the Viking. If I have to move quickly, I will use Viking since the oven is under the cooktop. Otherwise, I will use the Miele. It's a toss up to me.

Roasting vegies and sliced potatoes, I tend to use the Miele. Sometimes, I cook it in the speed mode but often the time is not of essence since I am making 2 or 3 dishes at the same time to get the dinner together and I will just use the regular conv bake because I am more familiar with the way the food is cooking and there are many things that needs to happen at once and I feel that I do not have the brain power to deal with combi mode while dealing with the sauteeing meat or boiling pasta.

If am baking potatoes or roasting beets to get ready for other things to follow, I will use the speed/combi mode because time is of essence. If I am cooking frozen meals (which i do not do often), I will use the combi mode.

I don't make casseroles often, but I have used it and have found that it reduces the time by about 1/3 to 1/2 less. For example, 1 hour food is done in about 1/2 hour to 2/3 hour.

I do find that the texture of the food does change with the combi mode and I am not particularly fond of it. I will not cook meat with it. This is probably where people will find the greatest amount of time savings, I guess, ie roasting a chicken. I have a BBQ with infrared broiler and I use that to roast my chicken. I just don't see the point of "spattering grease in" the oven that I have to clean up to save 20 minutes of cooking! YMMV.

I will use the combi mode with frozen cooked food, ie casserole because it has already lost its "freshness" by being frozen...

mom- I'm not saying you are wrong - only that "I" disagree. Just offering another perspective.

The unit , while quite a good one , suffers from the same drawbacks I see out of most "combination" tools. They never do anything really really well - so there will always be a better single option out there. This is no exception - there are more powerful , and larger microwaves out there, ditto with the conventional and convection oven, broiler too, but what this one does well is ALL if those in the same package. No one else really has anything close: Broiler,microwave, convection element, bottom element, and temp probe in a solid unit.

Kaismom and Antss -- you are addressing exactly what I was wanting to know -- that is, where is the speed oven advantaged? And I think the consensus is that it really isn't advantaged in any one mode; the appeal is getting diverse funtionality in a small unit. The multifunctionality seems even more the main point than the "speed."k

Kaismom -- like you I would almost always cook anything messy like ribs or a duck outside on the green egg. We even fire it up for our little piece of salmon for just the two of us.

So what I seem to be hearing is that the speed oven is good for: potatoes, vegetables, rewarming things like leftover chili, broiling small things. May-be baking small things. Time will tell whether it was worth it to get this rather than a simple microwave drawer (since I have the Breville oven also.)

"And I think the consensus is that it really isn't advantaged in any one mode; the appeal is getting diverse funtionality in a small unit"

BINGO !

"The multifunctionality seems even more the main point than the "speed."k "

Right again. Let's face it, if you are really that pressed for time you are usually eating out or ordering in.