Antss is correct. I have a Miele speedcook and it functions superbly for my needs. It does have a one minute button on the front panel. It is really easy to get used to. Start everything out at 30 seconds and see how it goes. I put bacon in there to reheat at 1min and there were pieces of paper left in the microwave. 20 secs and it was perfect! The speedcook function works really quickly. The miele manual has some guides but it still takes some getting used to. I used it to bake bread the other day and it was wonderful. I am going to order an extra swizzle stick (the stick you put in liquids to heat it up) because I can never find mine when I am looking for it. They run about $4. The only thing that concerns me is the glass tray that is used in the oven. I worry that it will break easily. So far, it has proved much tougher than I expected. I have used a Le Creuset pan and several porcelain pans full of food without issue. Good luck!

Clare, I didn't say before, but I'm sorry your celebration wasn't what it should have been. Annie, believe it or not, a restaurateur who has any idea what they are doing would far rather you send something back than walk out dissatisfied. Ticking customers off on a regular basis is death to a restaurant. I cannot tell you how many times over the years I had to drag a criticism out of a customer who was obviously not enjoying their meal because something was not to their taste or poorly prepared. And I worked in a very nice restaurant! But chefs are people, like anyone else, as are those who write the menus, and yes, the servers, and everyone is subject to error or just a bad day. Clare, some customers will sabotage their own complaint by making it in a rude or aggressive manner, but I just don't believe that was the case with you. I think you got one of those waiters who gets his nose in the air because he's part of the "foodie elite" who know how things "should" be prepared. When I was training staff, that attitude brought tongue lashings from me, I can tell you. If you like your food prepared a certain way, you don't care (nor should you) what some foo-foo trend says about it, and you're the one paying for it anyway! I used to have customers who ordered their prime rib well done and asked for ketchup. That is not the way that I would eat it, but then, I like it mooing at me and many wouldn't eat it like that! Anyhow, I figured that since I have a secret penchant for Chef Boyardee's Beefaroni, I haven't the cheek to criticize the tastes of others! :D

I think there's probably a tradeoff with the heat in the kitchen. The Bosch speed oven has a fan that does a very good job (too good!) of cooling the electronic board/mechanism by blowing all the hot air right into the kitchen. And for good measure, it stays on a few minutes after the cooking cycle's finished. This took a little bit of getting used to, as we weren't accustomed to hearing a fan running when something wasn't cooking. My impression (from reading/rereading the manual and from deciphering the Bosch sup's explanation) is that AutoChef 1-8 (the non-brownie modes, I call them!) do use a combination of microwave and convection. I've been cooking for so long that it's almost more work trying to work through the various modes and figure out what they all are. As I mentioned up top, I don't feel like experimenting with a meal: when I'm hungry, I wanna eat! :) If I'm ever feeling adventurous and have plenty of time to fiddle, I'll try one of the AutoChef meals/modes and report back. Right now, we're still in month 18 of a kitchen reno that has gone far too long. ETA: I did just have a tiny spark of a lightbulb moment. Why not grab a pyrex casserole bowl or an 8x8 glass pan, fill it halfway with water, insert the metal baking rack in the oven, then 'pretend' you're cooking a small AutoChef meal. Keep an eye on the red light icons to see if it switches back and forth between convection and microwave.

@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance.