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

Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C

Good solution the the problem John. I don't have a proper kitchen at the farm and we do fine adjusting to the environment given. 50lbs!? of tips!? I would do 8lb packages rather flat on parchment lined heavy foil on 1/2 sheet pans, favorite dry rub, over some thick sliced onion, and into a low oven 225 for 2-3 hours...pre-heat hot 375 for 20 min, then turn down. (or those foil pans) . Basically braising till fork tender, not fall apart tender. You could start a couple batches early and get them chilled on ice and ready for the grill, then start the next batch in the oven....yada, yada. Then off to the grill for 20 min. with a wet mop and serve with a favorite sauce. Lots of salads and sides go with tips...anything that goes with ribs. But slider rolls will make a super sandwich. Everyone has their favorite dry rubs and mop sauces and dipping sauces...just be careful of too much salt. Lots of added salts and sugars in pre-packaged rubs and sauces...probably the one major complaint at gatherings i've been to.

Sounds like you're on top of things, Lonejack, enjoy it. I'd not use the convection setting if possible. I once had an experience overseas when I was cooking a turkey in the home of some foreign friends as part of what my wife and I did to give them "a taste" of an American Thanksgiving. It was easy enough to convert my preferred turkey roasting recipe in F to C but I failed to ask about the oven. I learned after the fact that it was an "always convection" convection oven. At about the 70% mark time wise, I decided to open the door and take a look and the darn bird was done, bordering on overdone. Because I'd brined it, it hadn't dried out but oh what a surprise that was and a lesson for me to always inquire about the equipment when using something unfamiliar.