This is a two way street. The people that get all ruffled at Miele when they suggest that there might be operator error are guilty of the same behavior they're accusing Miele of. They are not considering the possibility that they or a particular use might just using the appliance improperly ! I've had almost 20 years with these machines and Miele sometimes sends out or you receive a bum steer. I've personally seen ones arrive with seized pumps or non functioning heaters - you can count them on less than one hand, but they are out there. second, Miele designs and builds one of the most advanced and highest quality units in the industry today. Like any other company, they sometimes ship a defective unit or it gets broken in transit from Germany or they just get or specify a not so good batch of parts. This does not man that they are a bad or inferior company. It does mean that THAT particular user's experience is not so rosey and like a wrecked car you can't un-wreck it. Knowing that you design and produce one of the best machines in the market it's natural for a company to take the view that if there is an initial prob. that it is operator error, especially when the data actually bears this out. Now, what this doesn't take into account is that the product might just not be the correct choice or a particular individual. i.e I just like rinsing my dishes so they don't get crusty or I like using x brand of detergent which for whatever reason doesn't work in a particular unit. (asolo - I agree with you in principle, but some combos just don't work especially in the prior generation) Or - my dishes are wet AND I refuse to use rinse aid. The prob. is big corp. brother makes NO provision whatsoever for the fact that sometimes a product is not a good fit for or able to meet the needs of some customers. For those that take umbrage at all the try this or that. Take a breath - most of these are good suggestions that have worked for people that have had problems with these in the past - sure it'd be nice to take it out of the box and have it adapt to my habits without needing to read the manual, but that isn't the case with much these days. Again - all this hopping on one leg patting one's head while tugging the left earlobe may be more than a particular customer wants or feels (s)he should have to invest in getting a tool to work for them. But, refusing to do it once you're in the game AND THEN calling the product or co.'s stuff, junk isn't quite fair. I'd advise megg not to get a Bosch - or any other Euro washer and the results are very likely to be the same. I do hope (s)he will come back and tell us what they ended up replacing the miele with and how the new unit fairs.

Here's a few more to add to your repertoire: HOMEMADE RICE-A-RONI 3/4 cup long grain white rice 1/2 cup broken spaghetti or angel hair pasta 1-3 Tblsp. butter 14 oz. chicken broth 1 tsp. chicken base 1 tsp. dried parsley flakes 1/2 tsp. garlic powder Salt and pepper to taste Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes. GREEN CHILE, CHEESE, AND RICE CASSEROLE 1 cup long grain rice 2 cups boiling water 1 tsp. salt 1 Tblsp. butter 1 (4 oz.) can diced green chiles 1-1/3 cups sour cream Salt and pepper to taste 3/4 tsp. garlic powder 1/2 tsp. ground cumin 2 cups Colby Jack cheese, shredded Cook rice according to directions in water with salt and butter. Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and 1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350° F. oven for about 30 minutes or until cheese is bubbly and rice is heated through. Serves 6 to 8. CRUSTED ASPARAGUS (UBERKRUSTETE SPARGEL) 2 lbs. asparagus, trimmed and boiled or steamed until barely tender 3 Tblsp. butter 1/4 cup freshly grated Parmesan cheese 1/4 cup heavy cream or half-and-half Salt and freshly ground pepper to taste Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450° F. oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6. YAYA'S GREEK POTATOES 2 lbs. potatoes, peeled & cut into large chunks 2 onions, sliced 2 Tblsp. olive oil 1/3 cup vegetable broth (may use chicken broth) 1 tsp. oregano 3 garlic cloves, minced or grated 2 lemons, zest & juice Dried Parsley Sea salt & pepper Paprika powder Preheat oven to 400° F. Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

I've posted this recipe many times. It's a great make ahead and can be served hot or at room temp. A bit different. Chicken Marbella 9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If-using breasts be sure not to overcook) 1 head garlic peeled and chopped 1/4 cup dried oregano salt and pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish olives 1/2 cup capers and a bit of the juice 6 Bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley -- chopped Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight. Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them. Bake in a for 50 minutes to 1 hour at 350. Do not over cook. Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauce boat. If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through. If serving cold allow to come to room temp before serving. This pasta salad posted by Woodie is always a big hit. It makes a lot! Pasta Salad - Woodie 1 lb small shell macaroni,cooked and drained 1/2 lb provolone cheese,diced 1/2 lb salami,diced 1/2 lb pepperoni,cut in half lengthwise then slice into cubes 3 lb tomatoes,seeded and diced 3 ribs celery,diced 1 green or red pepper,diced 1 can black olives 1 jar pimento stuffed green olives 1 red onion,diced DRESSING 3/4 cup oil 1/2 cup vinegar 1-1/2 teaspoon salt fresh ground pepper 1 tsp dried oregano 1 tsp basil celery salt to taste Mix dressing and pour over pasta, refrigerate until serving This one can be made up to 8 hours in advance and makes a nice addition to a buffet. Nice change up from pinwheels. Stuffed Baguettes 1 Baguette or French stick 2 cups spinach leaves, chopped and packed 4 oz cream cheese, room temp 1/4 cup fresh dill, chopped 1 TBSP milk 4 cups minced ham 1/3 cup toasted pistachios, chopped 1 TBSP Dijon mustard 1/3 cup mayonnaise Slice the baguette lengthwise. Hollow out the bread leaving the shell about 1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a bit of water until the leaves are wilted. Drain and squeeze dry and chopp in the food processor ( I just use frozen and ensure it is well drained). Combine cream cheese , dill , milk, and spinach until spreadable. Combine ham, nuts, mustard and enough mayo to make a moist filling. Spread cream cheese all over the inside of the shells. Spoon the ham mixture into the bottom shell, mounding slightly. Place top of loaf back over the filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and as long as 8. Serve cut in slices. let us know what you decide on for a menu!

lizbeth, here's the recipe...very tweakable. I sometimes use Trader Joe's 'Organic Marinara Sauce' as a sub for the tomato sauce and canned tomatoes. It's a good base and not overly sweet. You can use whatever sauce ingredients you like best for lasagna, but I recommend trying the filling. Lasagna Imbottite Sauce (Note: Best made a day or 2 ahead): 2 T. olive 1 small onion, chopped 2 large cloves garlic, chopped 1/2 tsp. dried oregano 1/2 tsp. dried basil 1 lb. ground beef 1/2 lb. sweet or hot Italian sausage 1 28-oz. can tomato sauce 1 14 1/2-oz. can diced tomatoes, undrained 1/3 to 1/2 cup red wine (optional) 1/4 cup chopped fresh parsley Salt and pepper, to taste Heat the oil in a large sauce pan. Add the onion and sauté for 2-3 minutes. Add garlic, oregano and basil; saute for another minute. Add the meat and cook until browned, stirring often. Season with salt and pepper. Add both cans of tomatoes, rinsing out with the wine, if using). Add the parsley and bring to a low boil. Cover, reduce heat to very low, and simmer for 45 minutes, stirring occasionally. Taste for seasoning adding more salt/pepper, if needed. Remove from heat and cool to room temp. Cover and put in fridge if making in advance. Filling: 2 eggs, beaten 1/2 lb. mushrooms, sliced 1/4 cup butter 1 pint ricotta cheese 1/4 cup freshly grated Parmesan cheese 1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry (a potato ricer works great for squeezing out liquid) Salt and pepper, to taste Pinch of nutmeg 1 lb. Mozzarella cheese, sliced thin 1 cup freshly grated Parmesan cheese Lasagna noodles of choice Fry the mushrooms in the butter; season with salt and pepper. Mix mushrooms and their juices with the ricotta. Mix in spinach, Parmesan, salt and nutmeg. Taste for seasoning, and mix in eggs. Preheat oven to 350. Grease a 9 X 13 pan and cover with about 1/2 cup sauce. Top with a layer of lasagna noodles. Spread lasagna with a thin layer of filling, top with a layer of mozzarella followed by Parmesan. Repeat until the lasagna is gone, ending with layer of sauce and a heavy sprinkling of Parmesan. Bake, uncovered, for about 50 minutes, or until bubbling. Let sit for 15 minutes before serving.