baver -- warming drawers are no standard. I would never accept an appliance manufacturer or the function of an appliance as a standard for anything. 200F is the default temperature to keep food warm because 212F is boiling. It's 12 degrees below boiling. "I read that food not kept at safe temps after 2 hrs, poses a health hazard (cooked or non-cooked)" . Don't know what you're reading but cooked is cooked. If you cook any meat or poultry until the juices run clear -- IOW they are not tinged with blood -- it is safe unless it's contaminated in some other way. Unless it is very hot -- over 80degrees in the kitchen -- or you have raw egg in a mixture or homemade mayonnaise (with raw egg) or some medium in which bacteria could grow, cooked food generally will not spoil if left out. Even cooked meatloaf or a cooked porkchop, vegetables etc. Washing hands, keeping kitchen counters and utensils clean, sterilizing cutting boards from time to time, and being sure you don't put a raw food on a surface and then put cooked food on the same surface without cleaning it -- cross-contamination -- are issues. Water can be an issue these days. Meatloaf is often eaten cold or at room temp in sandwiches. Safe. Ditto for a pork chop. You don't need to reheat cooked meatloaf before eating it cold. Or reheat pieces of cooked pork chop to put on a salad. So cook it, cool it down and leave it in a cool place -- 3 to 4 hours is fine, again if the kitchen is 75 or lower (instant-read thermometer will tell you that too). The cooler the better. My kitchen is usually around 65 and I've never ever had a problem, not through 10 years of teaching cooking classes or 4 cookbooks, plus testing for reviewing cookbooks. Even accidentally leaving something out overnight. From room temperature, I reheat most in a 200 degree oven 30 to 45 minutes. From fridge straight to oven requires a higher temperature -- say 300 to be sure -- until the food is hot when a metal skewer or knife blade is inserted into the center and feels hot to your lip. Since your oven is slow, as you say, reheat at 250 or 275 until it's fixed. But a porkchop or meatloaf in a warming drawer for 3 hours is not worth eating IMO. It's like eating something from a cafeteria steam table -- or worse.

This is one that Lorijean shared with us. Home Cookin Chapter: Recipes From Thibeault's Table Pork Tenderloin En Croute ========================== Posted by LoriJean44 (My Page) on Mon, Jul 4, 05 at 20:22 Pork Tenderloin En Croute Makes 4 servings 1-1/2 teaspoons unsalted butter 1 pork tenderloin (about 1-1/2 pounds) 1 tablesoon Creole seasoning 3 tablespoons vegetable oil 1 sheet frozen puff pastry (one-half 17-1/4-ounce package, thawed) All-purpose flour, for dusting 1/4 cup Creole mustard or other spicy whole-grain mustard 1 recipe Mushroom Stuffing (recipe follows) 1 large egg, beaten with 2 teaspoons water, for egg wash 1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and grease the center with the butter. 2. Season the pork tenderloin on all sides with the Creole seasoning. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the tenderloin, reduce the heat to medium, and brown evenly on all sides. Then cook, turning frequently, until the meat reaches an internal temperature of 110 F., 16 - 18 minutes. Remove from the pan and let cool for 10 minutes. 3. On a lightly floured work surface, roll out the pastry to a 12- x 18-inch rectangle. If necessary, turn the dough so a long side is facing you. 4. Coat the tenderloin evenly on all sides with the mustard. Pack the mushroom stuffing mixture onto the top and sides of the pork tenderloin. Place the coated meat across the bottom third of the pastry. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently lift the remaining pastry over the meat to completely enclose it, and press gently to seal the seams. With a small knife, cut away the excess pastry to make an even border. Crimp the pastry edges with a fork dipped in flour. 5. Carefully transfer the tenderloin to the prepared baking sheet. Brush the top and sides of the pastry evenly with egg wash. With a small knife, make a decorative crosshatch pattern across the top, being careful not to cut through the pastry. 6. Bake for 10 minutes, then turn the baking sheet around. Bake until golden brown and an instant-read thermometer inserted in the center reads 150 F., 10 - 12 minutes. Remove from the oven and let rest for 5 minutes before serving. Mushroom Stuffing Makes about 3 cups; 4 servings 2 tablespoons olive oil 1/4 cup minced shallots 1 tablespoon minced garlic 2 pounds mixed mushrooms, such as button, shiitake, wood ear, and chanterelle, stems trimmed (removed if using shiitakes), wiped clean and coarsley chopped 1-1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine dry bread crumbs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1. Heat the oil in a large heavy skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper and cook, stirring, until the mushrooms are wilted and beginning to brown, 5 - 7 minutes. Deglaze the pan with the wine, stirring to loosen any browned bits in the bottom of the pan, and cook until almost all the liquid has evaporated, 5 - 8 minutes. Remove from the heat. 2. Transfer the mushrooms to a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano and process to a thick paste. Transfer to a bowl, cover, and set aside until ready to use.

Many folks here really like the Miele Speed oven and many of us here, like me, just like speed ovens, period. I have the Electrolux Icon Speed Oven, (for over 7 years now). It has been completely trouble free. It does everything that the Miele does, except broil, and it is a bit smaller inside and uses a rotating carousel, (which the Miele does not). It is also easier to use than the Miele, particualarly microwaving, just enter the time and hit start. How can one not like an appliance that bakes a tater in 14 minues, (Including preheat) instead of 45 mins to an hour in a regular oven. It convection bakes, speed cooks, microwaves, does popcorn, defrosts~~IE one of the "Handiest appliances" in our kitchen & one I would never be without. There is also the Advantium and many folks like it too. So check the stying of the 3, any of them will do the job. Also check the inside cavity~~~~in the 7 years we've had ours, I've found nothing that I cook or bake regularly that does not fit in it~~~~Course it's not gonna hold a whole turkey~~~that's what the big oven is for, but I use it for turkey thighs and breast, fish, etc etc~~~You name it!! Best of luck with your upcoming decisions! Gary

RE: Miele vs Wolf. We have a vacation home with Miele speed oven (2010)(combo of microwave and convection with broiler), 30" convection oven, and induction cooktop. We use the speed oven for everything except large meats due to its speed of heating up with the 'rapid heat' feature, but find it inconvenient to not have a microwave available if we are using the oven. But, to simply microwave requires about 5 or 6 steps on the digital panel, a big PITA. And, guests cannot figure out how to use the German minimalist controls for the induction and the microwave. Form over function! So, with our new home in Seattle (2015) we used all Wolf this time. We use the steam convection oven daily, and we don't clean it much. I did a side by side at Albert Lee showroom putting muffins and almond croissants into the Wolf and the Miele, both cold, set both to steam convection at about 360ºF. The Wolf was easier to set (even the showroom person had difficulty navigating the Miele minimalist digital screen). In about 5 minutes the Wolf produced internally moist, externally browned and crispy croissants, the Miele was not yet flaky or crisp on the outside. So, that made my decision for me! Does anyone know if the baking soda/peroxide past cleaning regimen damages the Wolf CSO? Thanks all for the entries. I am late in responding, having just read the thread.