I don't have enough experience with the actuality of it to answer your question accurately, but I suspect it's that the surface temperature would have been 140 rather than the interior temperature. Pork is a lot denser than mayonaise. Roccocogurl is right that cooked is cooked--if it was cooked through you wouldn't have had any undercooked pork problems. Also, reheating it to good and hot would have killed anything that might have been growing. But there is a whole different set of food safety temperatures for storage, which is what warming for 4 hours is. I'm sure Wolf know what they're talking about if they say 160 for pork (they have a**-covering to do with their insurance companies and wouldn't publish it if it didn't come from a reliable source like NIH). It's actually probably the surface temperature that's important for holding, anyway, because the item has just been cooked. I remember reading that Miele ovens were true (on average) to +/-7 degrees, which is very accurate for ovens. But it also means that if yours is right on the mean, set at 140 it might only be 133 degrees in the oven. In addition, there may be some inefficiencies with warming in an oven rather than a warming drawer, though I would think that 4 hours would be long enough for the temperature to stabilize. OTOH, your own oven might have more like 15 degrees of variability. Or might even need to be calibrated. Miele have a great customer service reputation. You might try calling them. You might want to check if NIH or FDA have guidelines on the internet, and use those and your Wolf chart to learn the ins and outs of using your new oven for warming.

I've only done a bit of WD research, but your KA is the one I want if I can work it into the budget. Ajmadison should list the prices. Start there. Plllog knows a lot about these. Hopefully she'll turn up to offer her knowledge. Can't help with the DW except to say that it must be frustrating waiting so long. BTW, I can't wait to see your finished pics!

If you're worried, a lot of warming drawers turn themselves off after 4 hours (with a Sabbath Mode override if you want to leave it on all day on purpose). You don't have to stand over it, like a stove, and since the temperature is low, it's unlikely that anything will burn. The point is to keep food warm without cooking more, so you'd have to have it up way too high to get to burning. I don't know that I'd leave the house, but I don't know that it would be any more dangerous than the crockpot. Don't over-regard what the warming drawer can do. It will hold things hot and keep the texture from going off on a lot of things, but fresh is better. I'd rather make dinner for when I expected the family to be ready to sit down, and then put things in the warming drawer if they were late. Different dishes with different densities have different ideal temperatures, but only one temperature in the drawer. Greens want a much lower temperature than roasts, for instance. Check your oven manual too. A lot of ovens have warming settings. Even some cooktops do.

My cab maker hadn't ever paneled a WD before. He figured that I would want to work the control dial and see the light indicator from the outside with the drawer closed, but his tools wouldn't allow him to drill the larger control dial hole through the stile and panel as it was too thick. We thought it looked funny so we replaced it with a regular Shaker drawer front like the rest of the kitchen. Plus, I couldn't see the numbers on the dial with the drawer closed anyway so being able to turn the dial need was pointless. Now, we just open the drawer to use the dial. Because the indicator light is now covered, we have to be a bit careful to make sure we turn the drawer off when we're done. If its left on, we can't tell with the drawer closed. Hope that makes sense!