Is it possible to add another small oven elsewhere with a Sabbath mode? The Bertazzoni doesn't have that feature. I would be concerned about trying to use it in a way not intended. In our house, we have a small laundry room we converted to a pantry. In it, I have a small microwave and a second oven. If you have a second space on your first floor of your house, even if it's away from your kitchen a little, could you install something? I don't know if there are warming drawers that stay on 25 hours. I think they shut off automatically after 4 hours to avoid fire hazards. Anyway, there must be some product out there you can use in lieu or your Berta. I love my Berta by the way -- well, lighting the oven's a bit of a nuisance -- but it's the best thing about my new kitchen!

I don't know (meaning via what method) the Advantium's warming function works, but I can tell you that we use our Advantium as a warming drawer/oven all the time. It seems to be very accurate--there are low, medium and high settings with temp estimates--and the "moist" and "crisp" options also seem to work well. (For example, garlic bread stays warm, and crunchy on "crisp" and green beans set on "moist" stay juicy and tender.) I mainly use it for sides that get done before the main dish, so I can't say how it works on meat, but I've been very happy with this function so far and it gets a lot of use. (On the other hand, I've used the speed cook functions only a very few times.) The microwave sensor is great for reheat (I mean, it's still microwave reheat--with all the downsides that entails-- but it is functional and time-saving) and I use the "melt" and "soften" features frequently. It's also a great proofer for yeast dough. I have used the standard convection oven once, and it worked well, but I've got lots of other ovens so that doesn't come up often. In the year and a half I've had it, it's one appliance that has really exceeded my expectations. -Susan W.

Don't put all the meat out at once. Chill what you're not consuming immediately and reheat it in batches as it is consumed. Not only is it not drying out this way, it is safer.

I send my husband to work every day with a lunch in a small cooler with blue ice packs and he often brings home leftovers, still nicely chilled...and here in the CA central valley, where Summer temps often get into the triple digits his cooler is in his hot car for at least a solid 8 hours. If your ice does melt, don't forget that just about every convenience store, grocery store or liquor store on your route sells bagged ice. I love cold grilled chicken for picnics. I always try to think of things that will suit any special dietary needs when I'm attending a party, and most people can eat grilled chicken whereas many try to avoid fried. (Not that I don't LOVE fried, myself! :D ) Something that is almost always lacking at pot-luck type affairs is vegetables. For a veggie fiend like me, this is a problem. Generally, somebody or other brings a green salad and sometimes someone brings a veggie & dip tray, but often these can be insipid stuff. I love to bring a grilled vegetable medley, which is quite tasty served cold, drizzled with a bit of olive oil & sprinkled with a bit of Parmesan and fresh herbs. Lightly poached (just enough to take the raw off without losing the crunch) broccoli & cauliflower are very nice in a slightly sweet vinaigrette with a few toasted and crushed nuts. Here are a couple of my recipes for salads that go over well at potlucks and are fine either cold or room temp: Asian Noodle Salad Dressing: 1/2 c soy sauce 1/2 c sesame oil (Asian brand, not Indian...it should be dark in color and smell strongly of sesame) 1/4 c balsamic vinegar 1/4 c sugar salt to taste 1 T Asian chili sauce or red pepper oil One bunch green onions-finely sliced...should be 6-8 onions) 4 T cilantro, chopped. One pkg fresh Chinese egg noodles (about 14 oz) You can use a variety of vegetables, meats, or seafood in this salad. I adore it with grilled vegetables like eggplant, asparagus, peppers & yellow squash, but blanched vegetables work very well too, like julienne carrots, bean sprouts, snow peas (slivered), cabbage and broccoli. I like to toss in some raw slices of mushroom, radish & cherry tomatoes. It's a great salad for using up leftover meats, or I like to quickly poach a couple handfuls of shrimp. Really, you can just have fun. Anyway, in the morning, you cook the noodles, toss them in half the dressing and put them in the fridge. Then, just before dinner, you toss in all your vegetables & meats, and then add the rest of the dressing to taste. Generally, I've put so much stuff in the salad that I just use it all. Serve it cold or room temp, and it should serve 4 as a main dish or 6 as a side. Mixed Grain Salad with Roasted Butternut Squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries.