Thanks for the response, Anthony, sorry if I sounded a bit harsh, but I would really like to see Baver get some help. Have you heard anything about a software update for these ovens?. Several folks have inquired about it on GW, and one would think a dealer would have a better chance of "Getting the Latest Scoop" than just one of us "Common Folks" (Just Kidding) but I think you get my drift? As I posted before, I am a very happy Miele DW owner. I started studying their ovens a number of years ago, as All I saw on GW were positive post about Miele ovens--- "it's pretty much in a class by itself and worth paying double for", etc etc.In fact, "To Me", Exceptionally Positive. Being as I'm a retired "Techie", Electronic Engineer, That got my curiosity up, and I started investigating a lot of sources for Miele Oven info, reviews, etc etc. I also compared 3 of them "in person", to a different oven. The other oven had glide out racks, huge window in door, Great big display I could read without glasses etc etc, (The Miele didn't at that time),so I just couldn't quite understand why the Miele was worth 2x the other oven. Anyway, now you know why my interest in the oven, and I like for folks to see both sides of the story. Hopefully those that bought will experience the same experience as your customers!!! Cheers Gary

Fortunately, I have a relatively large pantry (vs. a much smaller kitchen). So when I got the Miele Speed oven, I just moved my old Sharp microwave and my ancient, beloved, toaster oven into the pantry. Now, about 8 months after the remodel, I still use the toaster oven for toast, having never even tried to toast in the Miele. And the pantry's microwave gets used to do something quick (like melt butter) while the Miele is pre-heating, or baking, or whatever. Though these things only happen occasionally, its been often enough that I haven't seen my way to tossing out either old oven. The drawback, of course, is that there are 5 ovens in my little kitchen/pantry area, which seems excessive. And I suppose the pantry has less counter space for canned beans or whatever... As for the Miele's combination mode, I've only begun to explore this by using it to reheat things like casseroles -- Alton Brown's "Cauliflower Say Cheese", last night. Master Chef expects me to know how much these things weigh, which is a struggle, but last night's guess turned out just fine. Oh yeah, if you select Defrost mode, the Miele speed oven will heat in the range of 75 to 125 degrees. This setting is useful for cooking "raw" foods at 104. I did think about a steam oven as well, but there really was no way to fit it in there.

I got a Miele Chef Speed oven. The reason it won over Electrolux was due to the fact that I can do undercounter(E'lux does not allow undercounter) installation AND that it is only 24 inches wide. For me, the space constraint was very important. I thought the functionality was quite similar; minor differences here and there. MW function works like a standard MW... We use is as MW quite a bit to reheat food/coffee. My kids don't eat baked potatoes. With all due respects to the great potato race.... no need for that function. regarding above post....I have never MW'ed corn on the cob. I rarely use the MW to actually cook food. I don't think the food tastes very good when cooked in the MW, IMHO. We tend to roast the corn on the cob in its husk on the BBQ... Try that sometime. The corn is moist and sweet. It takes about 15 minutes but worth every minute of it. I have Viking gas range with gas oven. I find that the amount of heat generated from the gas oven is far suprerior to the Miele speed oven even though it has 240V for roasting vegies and meat. This is what I noticed years ago when I first transitioned from electric oven to high powered gas oven; higher heat output even though the temperature was the same. However, Miele bakes pastries better/more evenly than the gas oven. I actually love having BOTH gas and electric ovens. They behave very differently! The reason I got a Miele versus a MW with convection oven was its 240V baking ability. I am not sure how cookies/pies would bake with 120V convection oven. Does anyone know? The Miele bakes very evenly and functions superbly as a second oven. I bake pastries/cookies etc with the Miele preferentially over my gas oven. I don't use the Miele to toast bread. I like the toaster's ability to pop up the bread when done. If I use the Miele speed oven to toast bread, I have to watch it or "program" it for a few minutes. It just is too much trouble when I can slide the bread into the toaster and push a button. I still have the toaster oven on the counter, but the only time I am using it is for toasting bread.... We have not quite decided what to do with the toaster oven. The space is not a premium so we are keeping it for now. Hope my own reasoning/experience helps with your decision making. I did not get the Advantium because it really seemed to not work quite as well as a pure baking oven. It also seemed to have cavity that is not as tall. I can bake two full trays of cookies quite evenly in the Miele. I need to experiment with three trays.

If it helps any, there's a 30 minute keep warm setting on the microwave drawer. Great as the warming cabinet is, I'm beginning to think it's a bit of new-toy-itis. You keep saying "I want two ovens". I think that means you want two ovens. More than anything else, you want two ovens. So get two ovens and go with the Cluny. For the convenience of others looking in the oven in the specs for the Cluny are: Gas oven : Enameled sheet metal. Dimensions W x H x D : 400 mm (15 3/4") x 305 mm (12") x 460 mm (18 1/8"). Four shelf positions with 58 mm (2 1/4") spacing, 55 liters / 1.94 ft3. Heating is provided by a thermostatically controlled burner with electric ignition and a thermocouple safety cut-off. Heat output : 13,500 BTU/Hr Static electric oven with broiler (option) : Same dimensions as gas oven. Thermostatically controlled roof and base heating elements with thermostat safety cut-off. Power Rating: 2700 W, 240 VAC Electric convection oven with broiler (option) : Heating is provided by a circular heating element surrounding a reaction fan. Dimensions W x H x D : 400 mm (15 3/4") x 305 mm (12") x 405 mm (15 15/16"). The roof heating element is only used when broiling. Thermostatically controlled heating element with thermostat safety cut-off. Power Rating: 2900 W, 240 VAC The oven specs for Volnay are: Gas oven : Enamelled sheet metal. Dimensions W x H x D : 530 mm (20.8ÂÂ) x 305 mm (12ÂÂ) x 460 mm (18.1ÂÂ). 4 shelf level with 62 mm spacing, 62 liters / 2.18 ft3. Heating provided by thermostatically controlled burner, thermocouple safety cut-outs. Electrical ignition. Power supply : 120 / 240 VAC 60Hz. Static electric oven (option) : Same dimensions as gas oven. Thermostatically controlled roof and base heating elements, safety cut-out by safety thermostat. Rating : 3400 W  Power supply : 240 Volts 60Hz. Ventilated electric oven (option) Heating provided by two circular heating elements each surrounding a reaction-type fan. Dimensions W x H x D : 530 mm (20.8ÂÂ) x 305 mm (12ÂÂ) x 405 mm (15.9ÂÂ). This can optionally be fitted with an electric. Thermostatically controlled heating elements, safety cut-out by safety thermostat. Rating : 3700 W  Power supply : 240 Volts 60Hz. Plate warmer cabinet (option) Plate warmer-insulated stainless internal lining (AISI 304). Heating provided by 950 W heating element underneath base. Controlled by thermostat selector switch, 30 to 110 °C. Capacity : 72 plates, à 240 mm (9.5ÂÂ). Dimensions W x H x D : 325 mm (12.8ÂÂ) x 490 mm (19.3ÂÂ) x 530 mm (20.8ÂÂ). 5 shelf level with 68 mm (2.8ÂÂ). Rating : 1030 W  Power supply : 240 Volts 60Hz