yes, call cust. svc they'll walk you through it.

One of the first things they should have you check is the Voltage setting. IIRC the factory default is for 220v and you need to change it. It's all done through the keypad while on the phone with Miele CS

And then get an oven thermometer and recheck. My first Miele ovens could NOT be calibrated correctly, neither with the keypad nor with two visits from an amazingly nice and patient tech, so after those two service calls and a teeny bit of a fuss, Miele stood behind their product and REPLACED the ovens. The new ones run true to temp and work like a charm.

YES for Miele CS

Customer service was no help at all. He said my thermometer was off, not the ovens, and that Miele ovens sensors are far superior to any mercury thermometer. I asked him if there was a calibration that could be done over the phone and he said NO. I had to push to get a service call. My mercury thermometer shows the bake temp off by about 50 degrees. I initally checked the ovens because my cookies and brownies were so underdone. I was shocked and disappointed at the lack of help I received given Miele's service reputation. I have the Miele masterchef double wall ovens - self clean. Any suggestions?

That's very odd. I called Miele customer service today about my Masterchef double ovens being off in temp and the guy (Tom) was very helpful. First thing I need to do (when I'm in front of it), is make sure the oven is set to the correct amperage. After that, he said he could walk me through the next steps. And he stated that if we don't get anywhere they'll send one of their servicers out.

I haven't had any issues with their customer service on any of my appliances, and I sure hope yours isn't indicative!

I'm calling Miele again. For those of you who called, did you use your tech service support number 800 999 1360? or did you call someonee else?

I called Miele again and got a different guy, Joe, who led me through the process of checking the voltage and faults. The oven is preheating and he is going to call me back in 20 minutes to see if the temperature looks good. I told him of my previous experience.

When I called I just called the number on the website. And you know what - you're right. The best indication of how your oven is performing is how the baked goods turn out.

Stick to your guns - you'll get it fixed or replaced

lucypwd, how did this work out for you?

I called back when I got home and got a customer service rep who clearly didn't know what I was asking of him, in stark contrast to Tom, earlier, who knew exactly what to do.

It turns out the the oven was set (factory default) to 208V, whereas my line is 240V. I made the changes and it seems to be running a little more accurately.

This does, however, suggest to me that the installers from Reno's appliances (Paterson, NJ), who are supposedly certified by Miele, really dropped the ball. Hopefully these aren't the same technicians who will be sent out in the event it ever needs service.

Still, though, the max broil, when set to 575, doesn't get the oven up past 550 (according to two Taylor thermometers in different parts of the oven). I cook pizza, and need high high heat, and the oven is kind of limited as far as that goes.

tommy -- your issues with the pizza may be the setting you're using. I wouldn't use broiler for pizza -- try intensive or surround. Check the booklet -- it will tell you which setting to use.

The broiler isn't intended to heat the whole oven.

rococogurl,

I would still expect the broiler to reach the temp. The top of the oven isn't getting to 575, which is the hottest part. I don't cook pizza per standard recommendations. The only requirement for pizza is the highest heat possible, which is why I'm trying the broiler setting!

Well if the only requirement is heat - go for intensive or self clean LOL ;-)

believe i'd love to be able to use self-clean.

intensive only goes to 500. (or maybe 550...either way not 575). but that's probably what i'll end up with.

LOL but did you try the rotisserie setting. I believe that goes to 575

good golly

600 degrees to cook a pizza?

actually intensive, while intense, only goes to 500. I'll try rotisserie, although the bottom element isn't on during this setting.

brick ovens run at 800-1000 degrees. 600 isn't a lot to cook a pizza.

I use the stone in the bottom of my Miele double ovens ( leave it there full time). I set the oven on 500 and preheat the stone for 30 min . I then place the crust first to start the cooking process and then I remove it as it has started to brown and quickly put on toppings and leave it 6 min. It is always perfect. 6 minutes is the optimal time and has worked for 2 years now everytime I make pizza. Here is the result.

Here is a link that might be useful: pizza slideshow

trailrunner, what fuction are you using? 6 minutes at 500 is pretty good. i like to aim for 4 minutes, but it's difficult with these new electric ovens.

it looks like your stone was on the first rack rather than the bottom.

I love the pictures of the pizza

Miele is coming this morning to check the temperatures...Last night I tried roasting broccoli, but even though the oven said 425 - it never felt like 425 and the broccoli steamed rather than achieved that nutty roasted flavor. I'm somewhat disappointed and worried with Thanksgiving right around the corner.

Also, I'm unsure which setting to use for things like roasting broccoli - is it roast or prehaps surround bake or broil - (which I ultimately used as I couldn't get the broccoli crispish at all).

Help my oven is smarter than the user.

Roasting vegetables is a good test. I'm going to do cauliflower tonight. The Thermador that we had did a wonderful job of steaming everything. I'm glad they bought back that piece of garbage. This Miele had better do a better job.

Hey Tommy and Lucy ! Thanks the pizza was realy good. I used the last of the fresh basil ...had a big freeze that night.

Tommy I use the convection bake setting. If you look to the right in the pic you can see the other rows of rungs...I have it on the bottom most level. I preheat 30 minutes at 500 . I then cook the crust several minutes empty to get it to set up so the toppings don't soak in . I brush with olive oil first. Then I remove and quickly throw in the next blank crust while I top this one...etc. 6 minutes does it . We don't like the cheese to brown.

For roasted vegs I use either convec roast or convec bake. I have found a couple helpful hints that really make the vegs caramelize. Never use too much olive oil. They stay too wet and it never roasts. Always add a small amount of honey to the mix of vegs. I saw this in Food and Wine and it makes a huge difference. I also use a small amount of balsamic vinegar and salt and pepper. Then I toss the vegs ( eggplant, roma tomatoes, butternut squash, red onion, red bell pepper) and spread on the baking pans that came with the ovens. I cover the pans with parchment paper and then spray it with PAM. Then I roast on 425 for 30-45 min. I like the edges of the vegs black but not burned if that makes sense. The drippings are the best so if you use the parchment paper you can scrape that off and toss the vegs in it before serving. Here are some pics using vegs cut in larger pieces, the ones with the above tech got lost when my computer died...sigh.:

{{gwi:600110}}

{{gwi:600111}}

OK the Miele guys are here - just love them. The lower oven convection fan is not turning. He reminded me to never use the fan protector unless roasting something very juicy like turkey or rotisserie meats. I had removed them, but just in case you guys haven't, thought I would pass it along.

Wow - regarding use of the fan protector - when I attended a Miele "class" they told me always use the protector fan UNLESS for baking non-meats (cakes, cookies, etc). What do you out there understand the general rule to be?
thanks,
MOT

Gosh c, thos veggied look delish!!! And I DID notice the glass of wine in the pizza pics :)

Did you bake the Pizza direct on the rack or did you put it on the stone.

And you got baking pans with your oven?! I got two roasting pans (which I love to use especially as Bain maries for my 10" springform and for a big pyrex full of bread pudding) but no flat sheets. Lucky you.

I do wish we could have done a steam oven though. Oh well. I do love my new kitchen

Honestly, everytime you turn around there is a different answer....Re: the fan protector, I understood him to say only use it when you are roasting meats that will splatter. So for my roasted veggies, he told me I shouldn't have used it. I'm going to call the chef and double check.

You are not supposed to use the fan covers unless there is grease flying around....roasted meats, rotisserie .

Hey 246 !! Thank you . We do them all the time. They keep very well for days , in fact get better and better. They make great toppings for things .

I call them baking pans but they have sides. ( pic actually shows my 35 yr old cookie sheets LOL) So I am sure we have the same ones. I use them to bake everything. They have the perfect clean on them and are wonderful for even browning and ease of cleaning. Can you share your bread pudding recipe ??

Lucy I hope they get it all straight ! c