The speed oven is no harder to clean than say a Dacor or Wolf convection/micro oven. Is it lower powered? Maybe, but compared to what? Does it still do chicken nuggets in 2 min.? Yes. Re-heat the leftover casserole? Yep. Will a unit with 1200 watts do it quicker? Yep. So if 25 seconds will make or break your day then you'd better pass on the Miele. Don't get in a pissin match with people over specs. That's a common play for sales weasels to engage in when they can't talk about quality, service, reputation, innovation, track record. ect... 4500 is a good deal for both those units new.

I'm positive it's minutes -- not hours. My Miele Master Chef has one other design feature that I find annoying. I often do very long slow braises. If I want something to cook for the entire day at a very slow temperature, I have to remember to check the oven after five hours. Apparently, Master Chef thinks I've left the oven on by accident. After five hours it goes into fault mode and turns itself off. I have to then clear the fault and restart the oven. There doesn't seem to be any way to override this feature.

I don't have the "Chef" model, but it is the same size as my Masterchef, and since I have the older version, it also does not have the lower heating element below the oven floor of the 4082 Masterchef. The Masterchef aspect is pretty much that it has a mode where you dial in the type of food you are cooking and the oven selects how best to cook it. I do not use that, preferring to make my own mistakes and then just blame it all on the oven if things go south. Seriously, I never really use the Masterchef "dial-a-meal" function. I just tell the oven how I want it to operate and for how long. It's guesswork, but it's fun. The Masterchef model also has a thermometer probe that works in conjuction with the oven to cook meat to a given temp. I really haven't used that, either. But if I were doing a bird in there I probably would. The chef model literature doesn't mention that the 4042 has that or not. So probably not. Other than that, the Chef model has knobs instead of a clean glass panel, that is something that I do not like. I like the easy-to-clean flat control panel myself. I do not know if my list is exhaustive but it will be at least a start. I do recommend that you schedule a time to go look at the items you are thinking about. Seeing all the options is a great idea when you are talking about expensive appliances

Your difficulties could stem from how you're positioning the probe. The point of the probe should be in the meatiest part of the thigh, as far from bone as possible. Bones conduct heat, so temperatures will be slightly higher near a bone. People have been successfully cooking turkeys since long before the advent of temperature probes. Some old tests to determine if the turkey was fully cooked include jiggling a drumstick, If it feels loose in the socket, the turkey is done. Another old test is to pierce the thigh. If the juices run clear, the turkey is done. Consult your mother or grandmother. Chances are, they'll have other methods. Barring that, use the probe set to a slightly lower temperature than is recommended. When the probe tells you that temperature has been reached, begin checking with an instant read thermometer in 2 or 3 places to ensure that temperature is consistent. Finally, let the turkey rest for at least 45 minutes after removing it from the oven. Just tent it with foil and set it in a draft-free spot. It will still be plenty hot after the rest. Resting allows the juices to be reabsorbed into the meat, so that they don't run all over your cutting board when you begin carving. In my experience, most dry turkeys are the result of carving without a sufficient resting.