lucy, there's most definitely a learning curve on the oven settings but as other suggest, I'd do a test. Buy a Duncan Hines cake mix. Any flavor. Bake it exactly as the recipe states in any pan on the third runner up using convection bake. In my oven, no matter which pan I use, mixes come out exactly to the minute as 246 says. Or, buy some Toll House cookies in a refrigerator pack and do a test with those, also using racks in center of oven and Convection Bake. Be sure the splatter screen is removed in the back of the oven as it's easy to forget to remove it, which will delay your baking time (ask me how I know, lol). If your oven does a mix or cookies on time -- mine does this perfectly -- we can coach you until you get the hang of the various settings. If it doesn't, as 246 says, there is an issue for Miele to adjust. 246 knows the differences best since she went through a replacement. Re the pie -- over on the other Miele thread there's a photo of my apple pie. I mostly use Intensive for all pies as that browns the bottom of the crust and makes it crisp -- think you can see that in one of the pix I posted. No worries as we're all around to help out.

Well, I'm too late, but I also blind bake with parchment paper as a liner and beans as pie weights I bake mine at 425F for 25-30 minutes, or until nicely golden brown. I mostly tell by appearance, but 25-30 minutes gives me a crust that can take a second baking if that's necessary. Sometimes I remove the pie weights and finish baking for a longer time if it's a cream pie or something that will require no additional time in the oven after filling. Annie

I thought I remembered them being really particular about the cooking temp on the show, but that does not seem to be reflected here. Deep-Dish Apple Pie Cooks Illustrated, 9/2005 Use a combination of tart and sweet apples for this pie. Good choices for tart are Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious, Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes. See below for freezing instructions. Makes one 9-inch pie, serving 8 to 10 All-Butter Pie Pastry 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface 1 teaspoon table salt 1 tablespoon sugar 16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes 3 tablespoons sour cream 1/3 cup ice water , or more if needed Apple Filling 1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon 1/4 cup packed light brown sugar (1 3/4 ounces) 1/4 teaspoon table salt 1 tablespoon lemon juice 1/2 teaspoon grated lemon zest 1/8 teaspoon ground cinnamon 2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note) 2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note) 1 egg white , beaten lightly 1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses. 2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. 3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees. 5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes. 6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes. 7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice. 8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar. 9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

Yes, it's dough that I colored with food coloring. I have some cookie cutters in little leaf shapes and one is a holly leaf. The "berries" I just roll into balls. I cut them a little thick this year and boy did they spread a bit. Those are some big holly berries! Anyone have any good tips on coloring dough? I use my hands to knead after putting drops of color on, and of course end up with a mess.