Nutkin88, you were so fortunate! I have three Dacor appliances, the PO 127 wall oven, the Millennia cooktop and the microwave, as well as three expensive extended warranties. Dacor has replaced every one of them, but not willingly. I had to keep after it continuously. Sunday's problem was with the wall oven. The sear/convection roast mode didn't and doesn't work properly. I was making a pork roast using sear/convection. For doneness, the internal temp was supposed to be 155. After 50 minutes, the oven went into the Hold mode which holds the temp at 150, so the roast never got done. I changed the roasting mode to Bake which indicated that the internal temp was 70 degrees! Even after I roasted it to its specified internal temp of 170, I had to roast it another half hour before it was done. This is the third incident involving the malfunctioning sear/convection roasting mode. So today I called Dacor EASE, the entity which issued the Certificate of Coverage for the oven. The warranty for the oven cost $399 for three years. The agent there told me that Dacor had cancelled my certificate which states that the expiration date is 8/17/10. Can a company unilaterally cancel a contract? However, I would advise anyone in the market for kitchen appliances to save yourself trouble and just bypass Dacor.

Hi Everyone, I bought my Dacor Epicure oven about three years ago. I have not used the oven that much until recently. One of the issues that I am noticing with this oven is that roasts or vegetables don't brown. They cook, but whatever I make looks pale and not brown when it comes out of the oven. This is the case no matter what cooking mode (bake, convection, pure convection) I use. My other issue is with the performance of the self-cleaning function. Since I have not used the oven much since I purchased it 3 yrs. ago,the oven was only lightly soiled when I decided to try the self-cleaning feature a week ago. Well, all I can tell you is that I am extremely unhappy with the results. While the self-cleaning mode burned the excess grease off (after two self-cleaning cycles) the oven walls, it left behind all the splatters and stains from the grease that was once there. I scrubbed and scrubbed ( I even used Easy Off for self-cleaning ovens) but it seems that the stains are permanent and the oven looks dirty. I have had cheaper ovens that were much easier to clean than this one! I called Dacor customer service and was told to send them pictures of the oven walls so that they can see what is going on and perhaps they can suggest a product I can use to get the stains off. Have any of you had similar issues with your Dacor oven, and do you have any suggestions for me as to how I can address these problems? Considering the money that was spent on this oven, I am really upset that we are experiencing these problems. Thanks for your help!

Wekick and other Epicure range owners (or Epicure oven owners), I've been reading this forum for some time in preparation for an upcoming Boston area kitchen remodel. I will be installing a 30 inch range in addition to a few other niceties. Dacor recently announced the ER30D range with similar features to its existing larger Epicure range models. I would appreciate it, if you could give me some additional feedback on your range experiences. I have noticed posts that indicate a wide breadth of Dacor satisfaction / dissatisfaction. **Overall**: (1) Would you purchase the range again today based upon its cooking/baking capabilities and features? (2) Has Dacor provided satisfactory response to warranty, repair and upgrade issues? **Rangetop**: (3) Are you satisfied with the rangetop and, if not, why not? (4) Do you like the high heat and simmer on the crown burner (18000btu) and other burners (16000btu & 8500btu)? (5) Do the sealed burner flame sizes match well with your pan sizes or do you find the burner flame width to be to wide (high heat / low heat / pan size)? (6) Is cleanup of the rangetop reasonably easy or does everything show on the black porcelain top? **Oven**: (7) Are you satisfied with the rangeÂs oven and, if not, why not? (8) Has the dual-fuel range, with its electric European convection oven, met your expectations for greater baking capabilities over that of an all-gas convection range? (9) Do you like the RapidHeat (under glass) bake and broil elements? (10) Do you like the Pure Convection (convection fan, element and filter) system? (11) Do you find your oven temperature to be uniform (no hot spots) and stable? (12) About how long does it take for your oven to reach a 350 degrees preheat temperature, and does the oven seem to preheat on a timed basis or until cavity temperature is actually reached? (13) Does the display show actual oven temperature or merely the desired setting, and is the display temperature accurate? (14) Do you like the meat-probe? (15) Does the display show actual meat-probe temperature or merely the desired setting, and is the display temperature accurate? (16) Does the range chime when reaching the desired meat probe temperature? **Cooking**: (17) What are your subjective thoughts or objective measurements on stockpot water boiling times? (18) Does the crown burner and supplied wok ring make for a good, high temperature and responsive temperature recovery, wok cooking experience? (19) Most importantly, can you bake tons of great cookies at multiple rack levels on convection mode? Sorry for the extensive set of questions. Please feel free to answer only those that make sense. Thanks. Liame

fenworth, We've made the TJ cookies tons of times at home using a GE Profile oven (as stated in my original post). We also made them in a Wolf oven at a Wolf center. In both the GE and the Wolf, the cookies come out fairly "normal", even when the dough is completely defrosted (which is not recommended). We did return to Miele, used a different oven in the store, and got the same flatter-than-flat cookies, even with a TJ box that was bought 15 minutes before entering the Miele store. I can't say whether or not the grease filter was installed during cookie baking - as a newbie to the Miele oven, that's not something I would have been aware of (I kind of hope the people working at the Miele center know how to use their own ovens.) Maybe it's this particular Miele store installation, or this particular cookie dough recipe, but there's definitely something different about the way the Miele ovens we've tried bake these cookies.