Steam assist? Is that something that you are going to use or really need? If youÂve been perfectly happy with what you have why change? IÂd be a little concerned about the potential issues with the steam assist parts as well as the upcharge over the non-steam assist model. Why not just update the current version of what you have. That is what we just did and the new model is improved in so many ways over the old one. If you use the convection feature a lot, I can attest that the new model with the European convection air flow bakes much better than the old one did. You can spend a whole lot more but will you get a lot more? You can see the non-steam assist KA double wall oven in almost every LoweÂs.

Have a look at Miele's recipe here from DGC 6800 cook book. On page 442, translating into Wolf's term, for baguette, it would be starting from cold oven: 1. 40˚C/104˚F convection steam 8 minutes 2. 50˚C/122˚F convection steam 4 minutes 3. 210˚C/410˚F convection steam 6 minutes 4. 210˚C convection 30 minutes The first 2 steps, would help proofing the dough further. Step 3 is for initial full rise with heat and humidity. Wolf does not have humidity adjustment where in Miele it can be set to 50% per recipe, so you can play around with timing, but 6 minutes after initial proofing sounds about right. Then finish off with dry heat, 30 minutes may be too long for a smaller loaf, but Miele program is written for the recipe in the book on page 110 for ~ 500g loaf. You can download the pdf version of the book from Miele Ireland. Have fun programming.

@ Michelle: It's technically not out yet so... no. It's not made by Wolf though... And unfortunately I can't remember who the OEM was. Anyhow, steam ovens are great and "comb"i steam ovens are awesome. To the OP: If you can afford the Gaggenau 60 CM Oven and matching 60 CM Combi Steam Oven you should pull the trigger on them and be done. If you can't swing the Gaggenau's then buy the Miele 60 CM Oven and pair it with the Speed Oven. Miele DOES have a Combi Steam Oven they just haven't officially made it available to the US market at this time. I've heard rumors that it might happen this year but you never know with Miele. I actually saw it in their test kitchen at their showroom In Princeton back in the begging of 2009... it kills me that it's still not available. :(

Thanks, plllog, I was hoping you would chime in. I've read so many of your posts between the kitchen and the cooking forums. The reheat mode starts with steam and convection heat, and after about five or so minutes, the steam stops (vented out, I think), but the oven cavity stays moist. I've used the reheat mode for brisket, roast, chicken, even salmon, etc., with great results... and my gut tells me that it would work great with the turkey... but Thanksgiving seems a high risk time to be trying something new! The turkey is 14 lbs, and is fully smoked/cooked/packaged. It's supposed to be a good brand from a high end grocery store... so I think I'm starting with a good turkey... and hopefully I can do it justice. I do have a probe. Once the turkey reaches temperature, it will be going into my car for a 30 minute drive to where we will be eating. So... it won't be really hot when we eat..., but I don't want it cold either. I looked again at the user's manual. The convect humid mode doesn't add steam, it just doesn't vent humidity that is generated. So, this doesn't feel right for my turkey. There is a convection steam mode... which combines steam with the convection heating at whatever temperature I set. The steam doesn't cut off automatically, but I can stop the steam whenever I want. This is the mode I actually used to roast a whole turkey last year... which turned out superb. Turkey was super moist, and the skin was perfectly browned and crispy. (It was magic...) I'll look at the turkey when I unwrap it to see if I think I could disassemble it without mangling it. I do kind of want it to look pretty, though, so I think I'd rather leave it looking like a turkey if I can get comfortable with my approach to reheating.