Is the h4890bp2 the standard size 30" oven? If so, I can speak from 6mos. experience, I wildly recommend it. The only noise you hear when the oven is turned off is the fan which cools down the oven. I believe most of the convections ovens do the same, you're not going to avoid it. If you purchase it, get the self-clean. It's seems crazy to spend all that $ and not to be able to press a button and have it do all the work. If you have any further questions, don't hesitate to write back.

Thank you Thank you Thank you!!! I'm about to pull my hair out! lol
My husband just informed me he is placing the order this morning as I have had enough time and am going to find complaints with every brand. :)
I'm planning on getting the standard double ovens, 30". You've had no problems with accurate temperatures or probe temps being off? Some lady on Epinions said that her fan still operated two hours after turning oven off even if she just used the oven for twenty minutes.

I know how you feel, I'm in the process of deciding whether I want a Miele dishwasher and all the $$ this is going to cost. I have had no problems with anything doing with the oven performance. One of the reasons I am so set on Miele (despite their ridiculous prices) is they have superior technical and customer service. I have two incidents where I needed to call for help (actually neither had to do with the performance of the oven) and CS and the techs that come to your house were fantastic. My only wish is that for an oven of that price range they included the glide out racks, but I wouldn't trade the Miele for another.

I have the ovens as well and they are worth every penny!

Good luck

I've been using them for about 3 weeks and love them. I did have the tech up to ask about the temperature because things seemed to take too long to bake/roast. He said that although the preheat says that it is complete, you should wait at least 20 minutes before putting something in. They take time to heat up completely and apparently we are used to over heated American ovens. I tried it, and am not 100 % sure - I bought a thermometer which shows that it is below temp, but not sure if it is accurate. I have baked some delicious brownies, cookies etc, and will work on testing it. I am not worried though, it takes getting used to and their service, if necessary is terrific. The tech also suggested phoning the 800 number at the back of the instruction book to ask questions about recipes. I haven't done that yet. Go for it, I think that you will love it. I also have a Miele induction that I love.

Judy

"He said that although the preheat says that it is complete, you should wait at least 20 minutes before putting something in. They take time to heat up completely and apparently we are used to over heated American ovens."

That sounds like a cop-out. I see no moral virtue to having to wait a long period of time for an oven to preheat. I'll take the "over heated American oven" that's ready to use quickly, thank you.

Thanks everyone for your input! I went ahead and took the plunge but got a 5 year warranty from Home Depot Expo. Not bad,...it was $229.
As for the comment from "Solarpowered", I would much rather learn to deal with that issue than buy an appliance that is not reliable and have to deal with poor customer service. With what has happened and what is happening in the appliance industry in America I feel much more content buying a Miele because I know I'm getting a Miele, a family owned company. Let's face it, who knows what you're really getting anymore. Kitchenaid for example is not even closed to what it used to be when a dishwasher lasted 20 years. They are made now NOT TO LAST, so says my appliance repairman. I state my case with the following "WHO MAKES WHAT APPLIANCES" list:

http://www.appliance411.com/parts/make.shtml

Having purchased many Miele appliances I know that I have something that will outlast any American made product, hands down. Miele was actually the company that created the first electric washing machine, first vacuum, Europes first dishwasher, plus much more. Check it out below for yourself:

1899 Foundation of Miele & Cie.; production of cream separators
1900 Production of butter churns and washing machines
1912-1914 Production of motorcars (125 vehicles)
1914 First washing machine with an electric motor;
Branches set up in Brussels, Buenos Aires, Paris, Warsaw and Vienna
1924-1960 Production of bicycles and motorcycles in Bielefeld
1927 Production of first vacuum cleaners
1929 Production of EuropeÂs first electric dishwasher
1956 First fully-automatic washing machine
1958 First domestic tumble dryer
1978 First microprocessor-controlled washing machines, dryers and dishwashers
1997 First washing machine with a program for hand-washable woollens

"Having purchased many Miele appliances I know that I have something that will outlast any American made product, hands down. Miele was actually the company that created the first electric washing machine, first vacuum, Europes first dishwasher, plus much more. Check it out below for yourself: "

Miele is a good brand but the stuff about being family owned for a long time, etc. is all marketing and nothing you can rely on. Ford has been around for a long time making cars, but that doesn't make them the best car company.

Hi trailrunner,

does the oven heat up quickly on all functions? are any quicker than others. Have you ever checked the temp with a thermometer, and if so was it dead on accurate?

I can get the serviceman back, but perhaps I will get another thermometer first to check the temperature.

Oter question: Any sources for figuring out how to use the master chef for roasting fish. The instruction booklet is not the best.

Thanks,

Judy

Hey Judy. I have used most all functions except plain bake. I had already heard that convection ovens do not do well on regular bake. I have used pretty much all other settings and I can honestly say that I turn the oven on as I am getting the finishing touches on the item to be baked and we are ready at the same time.

I have not checked temps with a thermometer (except internal temp) since every thing I have baked from bread to vegetables has baked at the same time as they should have.

As to "fish" roasting I would not use the oven for this so don't know . I don't use MasterChef. I haven't needed it. I may try at the Holidays but with a chef in the family it isn't likely LOL.

I really think from your posts that your thermostat is messed up. I am surprised as they are really a great quality product. Let me know how it works out for you. c

Thanks for the response. I had read that people had issues with the temp sometimes - so I am not sure that it is not psychological. That being said, things took longer to cook than they should have. Do you use the convection for all functions?
Yesterday the fish I roasted was great, I just wasn't sure how long to keep it because it was on master chef. Do you use the probe?

I think will get another thermometer and try it. if there is still a discrepency, I will call for service.

Thanks, I'll keep you posted.

Yes please do let me know. I am always amazed at how quickly the oven preheats. I used to start the oven as I began mixing up a cake as my old ovens always took that long to preheat. I soon learned that I didn't need to start the preheat until I was pouring the batter into the pans ! Big difference LOL.

Yes I always use convection setting. We mostly bake...breads and cakes and roasted vegs or chickens. I use convection bake or convection roast the most. I have used the probe for a turkey and it did great.

also it you are going to use the broiler a tip I discovered. always use maxi broil and put in the food as it is starting...by the time it reaches it's hottest it is already done and you can shut it off...that is for garlic bread etc. I haven't tried it for meats.

we love the rotisserie and it does work very well.

How did you do the fish. I would love to try it. What size and kind and how long...etc...recipe ?? THANK YOU ! c

Thanks c ( what does the "C" stand for?),

I used the master chef: I had marinated it for about 1 hour in a teriayki type sauce. But I wasn't sure exactly how to use the MC. The piece was very thick, probably 1 1/2 inches and I watched it until I thought it was done, on roast; my sales person said she uses the probe. I'll phone Miele tomorrow and ask and let you know.

Judy

Thank you Judy..the "c" is for Caroline ! My friends all shortened it :) BTW I am 1950 ! I will look forward to hearing how to use the MC to roast a fish I would not have thought of trying. "c"

Hi Caroline,

Didn't phone today; I'll try in the next day or two. My reno is dragging, almost done, but not quite - kitchen co. is working out some financial probs that impact on my hardware etc. It is quite irritating by now - I feel badly, because it is dificult for the owner he seems to be working things out, but I am losing my patience.

Anyways, I made brownies tonight in the lower oven, preheat in 7 minutes on convec bake to 325, but the thermometer said about 250. -By the time I put it in, it was at about 310 and took 30 minutes it's supposed to take 25 -30 on reg bake. They look great, but does this sound correct?

thanks,
Judy

Hi Caroline,
Phoned today. She recommended Roasting for the fish, either convection, which is exactly the same as convection bake, or surround roast. She said that preheat does not mean it is up to the heat, but that I can put the food in. Does this sound sketchy? She also said that I would notice a time difference with things like turkey and not with brownies. SHe was very helpful, but not sure I'm convinced yet. Hmm. I will keep watching.
Judy

I sure don't know. All I can say is as an example I put the oven on Convection Bake at 350 for my Challah. When the oven sounds the ready I put in the bread. I bake it 30 min which is how long I baked it on reg bake of old. I have not noticed it being over or under baked. I tried lowering the temp 25 degrees when I first got it for baking bread and that didn't work. I find that it works better on everything to keep the setting the same and then check the time at 10 min less and 5 min less to see if it is done. I do notice that roast meat on convection roast does get done sooner. So I believe that it is not an exact science...LOL. Cooking rarely is. I watch my DS1 who is a chef and he presses things...he is always right...mystery to me...I have tried with meats and can't do it. That said I have been thumping bread to see if it is done and I have never made a mistake since 1976. So let's keep each other posted. I am really interested.

As to her being strange about the preheat....what is the point of having the setting say it is reached and a buzzer sound if it means nothing...I think she is wrong on that one. I also think that a good thermometer should register the correct temp and if the oven does not show it then the oven may well be at fault. Let me know. c

Thanks, C.

I'll keep you posted. I'll try leaving the temp the same as for reg bake. And I will follow up with the preheat.

What recipe do you use for your Challah?

thanks,
Judy

Thanks to trailrunner's sage advice, I also have a Miele oven. Love it. Very accurate. I don't use the masterchef settings at all, never have.

I use all the other ones. Thing about Bake is that it's good for straight stuff like baked potatoes. It's the least useful of all the settings, I found.

Preheat is accurate but since the oven's a bit big I usually give it a little extra time. Mostly I use my own recipes, all t&ts and have used for years. I know the oven's accurate since these come out exactly as they always did, same temps, same time.

I roast fish fillets -- 400 on autoroast for 18 mins. Also use autoroast, same temp, for chicken.

Have you tried the probe?

Thanks, Rococogirl.

I have not yet tried the probe. For what do you recommend it? How thick are the filets that you do on autoroast and are those chicken filets or whole chicken.

Thanks,

Judy

This is the Challah I have been making since 1976...this has been a great thread. And thank you rococo girl !

Makes 3 braids and I double it --

Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.

In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.

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Judy -- Fillets up to 3/4" thick. If thicker, they can go up to 22 minutes. I pat them dry, oil a bit, salt, pepper onion powder, garlic powder. When I get fancy I smear with dijon mustard and breadcrumbs. Very thin tomato slices can go under the breadcrumbs if you want. Sometimes I mix a little horseradish into the mustard. Sometimes marinate the fillets in teriyaki. It's a dopey recipe, easy to change and always comes out great. Last time for company I bought salmon, sliced it in portions, pushed it back together and topped it off as one piece with a mixture of minced garlic cooked in some butter with breadcrumbs and minced parsley stirred in (s&P unless breacrumbs are preseasoned). It looked very elegant -- like nearly a side of fish but easy to serve.

Autoroast rocks.

For chicken, I do it at 400 on autoroast right on the rack with the pan slipped in underneath to catch the drippings. Don't forget to put in the spatter shield. First I pat the outside dry and rub it with oil and seasonings. It comes out crisp all around. I roast it whole or sometimes cut it down the back and roast it flat. 1 hour 10-15 minutes, till leg juices run clear.

Chicken breasts can go on rack same way. With bones they should cook in about 20-25 minutes unless very large. I don't change the heat, just cook a bit longer when larger/heavier.

First time I used the probe I was doing a rib roast, which I like med-rare. Set the doneness for 135. 20 minutes before it was done it beeped me! I didn't trust it would be done but it was perfect. So now I use probe, a no brainer.

They told me to not open the oven at all during cooking so there's no heat loss.

Only issue is how long the thing cooked -- that wasn't clear the first time because I was going for the done temperature. So I used a general calculation, as I would have done before and leave things out for a few hours so they are not so cold in center and they cook a bit faster. But with the 20 minutes warning, it felt like I had kitchen help.

For large cuts of meat I love the probe. It needs to be fully inserted right in the center.

Rotisserie is fabulous but I only use it for guests because it's messy and more than usual clean up. But incredibly delicious chicken. I'm going to try a lamb on a spit thing with it too.

I bake bread with great results. Angel cakes. If I use a mix (sometimes when I'm lazy) it comes out right to the minute of the baking directions.

It just has a learning curve. I still use my book that came with the oven to figure out which setting when I do something new. I'm getting very addicted to intensive.

Thanks to both of you, C and rococogirl. I'll keep experimenting. I'm really excited.

Judy

Wow...nice Challah.

Hi Judy..

I'm having exactly the same problem with my brand-new Miele 30" double oven. The preheat dings to say it is done 15 minutes after the oven is turned on, but the actual oven temperature is anywhere from 100oF lower than what it says it is.

I only worked this out after ruining a few recipes, then I bought an oven thermometer which convinced me there was something major wrong!

Did you get any satisfaction from Miele? I'm not happy to pay a premium price for an oven that takes 30-40 minutes to preheat, and tells me it is ready 30 minutes before it actually is!

As many people are happy with the oven, I suspect it is either the newer models that are doing this, or that there is a problem with some of the ovens.

-- Connie

Reviving old thread...just installed Miele's and was sitting in kitchen wondering when the darn fan would shut off...after 1.5 hours. Was frustrated enough to google, and thank you Trailrunner for saying the obvious! Opened the door and in a few minutes off it went. (I feel like a dope...)

I keep finding threads with T-runner's posts on the perfect working of the Mieles and greatly appreciate all the knowledge. The instruction booklet is so limited and the features seem so vast.

THANK YOU MIELE USERS & CONTRIBUTORS EVERYONE!