For those people who got suckered in by the infomercial i got to say.....THANK THE GOOD LORD I DID!!!! I love my new oven like no tomorrow i am sitting right here in my motel room im on vacation and boy did i love cooking in here the other night and eating yummy thick center cut pork chops that cooked in like 10 min. flat lemme tell ya it was so juicy and tender as well as the 3 t-bones and sirloin i cooked last night i just made the worlds best beef jerky in 3 hours and i am sitting here watching my sliced beef cook for our steak subs i am watching them brown as i sit right here on my lap top for those of you who do not have one lemme tell ya........TO BAD SO SAD!!!!!!

gma_j, I see now you were referring to setting the probe temperature. I haven't used my Miele probe; I use the speed oven for smaller things, where a probe is less useful. But it really does snap in place with a loud click; so if yours didn't, that could be the problem. Larger things generally go into my E'lux oven; that probe works fine. The speed oven pre-heats quickly, so if something fits its faster to cook it there. Its useful for re-heating (use MasterChef, if you know the weight), as well as stuff like baked potatoes (in combination mode), and for roasting, braising, or convection baking small portions. I've rarely used defrost, or broil (except to finish browning something like ribs). The Miele's manuals leave much to be desired. While we wait for mojavean or someone smart to write a decent Miele speed oven cookbook, a variety of recipes on the Miele site can get you started on some dishes (see link). Here is a link that might be useful: Miele recipies

They might just sit and steam at a cooking temp of 200. Nothing compares to a fresh hot baked potato at 400 for an hour... Maybe you could bake first at 400 for 45 min, chill quickly...in a snow bank, or bagged, open top, in a water/ice bath, and fridge, lower your oven temp for the prime rib, then up the oven temp when the meat comes out to rest. Finish cooking/heating the potatoes so they are hot for the table. Or put in oven the last half hour with the meat to warm, then up the temp. Just a thought... And don't wrap in foil...that just keeps them warm and steaming for too long if baked ahead of time.

I appreciated the feedback on the closed oven (don't peek!) method and plan on using this technique for Christmas dinner. Girlnamedgalez and Cooper, good to know you use this technique and have had success! Soukmom, yes Chef John's recipe is similar. I came across that in my search. I am glad that works well, another vote of confidence. Sushipup, I agree that the beef must be prime, preferably aged. So good! Rita, that is the traditional method, one that I usually use. I'm just looking to change things up a bit. Thanks all!