You are comparing apples to oranges. :) First, it is never recommend to use PC manuals for canning instructions, cooking only if you want but there are better sources. They are too outdated for canning instructions. Second, you are talking about cooking in this instance but are comparing the times for making soup with to making stock. Soup and stock aren't the same thing. Stock is much thicker, less watery, more intense flavored, and has a higher fat content. The end goals for soup and stock are very different. The soup instructions are for a way of quickly making soup with the meat still in a good tasting form. But the goal for making stock is to get as much of the flavor and marrow cooked out of the meat and bones and into the stock and the water reduced somewhat. So yes, the cooking times when making stock will always be much longer than when making a soup. Now obviously if you don't want to cook that long for stock that is your choice. But then you'd be canning soup and not stock. Hope this helps. Dave

I've only done parts in my Gaggenau combi-steam. They came out fantastic, but I can't remember doing anything special. I think I just used the same temperature as for chicken (360° F., 20 min. per pound, 60% steam). Whether I'm doing a butterflied whole chicken or a quarter of a turkey, my theory is suntan lotion, seasoning, steam. That is, some kind of sauce, dressing or oil with a little sugar in it for the crisp skin, S&P and/or herbs and spices, and if not the steam oven, then some wine or broth in the pan to steam with. With the combi-steam, just put it in the solid pan and put it in. It's helps if it comes to room temperature first, however, so there isn't as much condensation. While I was offhand about the flavors, above, I do match them together!

I'm guessing that will need at least 40 minutes, probably more. I baked a blueberry coffeecake Christmas morning in an 8x8 pan. Baked at 375 for about 50 minutes. Btw, this was by far the best blueberry coffeecake I've ever made! I used Trader Joe's Wild Boreal blueberries and added chopped pecans to the streusel topping. Blueberry Coffee Cake For the Streusel Topping 6 tablespoons packed light brown sugar 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon ground cinnamon 1/4 teaspoon salt 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks For the Cake 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1-1/2 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 1/2 cup milk 2 cups fresh blueberries (frozen may be used but do not defrost) Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.

I finally (long story) replaced older 30" Miele double ovens with the H6880 BP 30" double ovens (after swearing that I would NEVER buy Miele again!). The top oven is plumbed for steam, and I have to admit that so far I am loving the "Moistur Plus" feature. I am a serious bread baker, and have been producing about 3-4 authentic(-ish) French baguettes every week, to the surprise and delight of family and friends -- including two really-French friends, who have been astonished at the authenticity of the baguettes' crusts. I have also experienced excellent results with rye bread (onion rye is very popular), plain old yeast rolls (which do not require steam), and Anadama bread, among other offerings. But the "true" French baguettes are the stars of the show. My only complaint is this: I have found that for the baguettes (and for these only) I have to "cheat" the Masterchef program; I have to fight with the Masterchef pre-sets! The crust "darkness" gauge/bar must always be on the LIGHTEST POSSIBLE setting, and even at that the resulting crust is still just barely-barely light enough. (Any browner a crust, and I would consider the result to be borderline burned.) And, here's the real catch: I have to take the loaves out of the oven a full eleven minutes before the official end of the Masterchef program. I would be happy to come up with my own version of this "Masterchef" program, and set it as a "Favorite," by using the manual steam fature and whatever combination[s] of cooking mode, temperature[s], and time will produce the same end result as does the Masterchef program. But so far, my own experiments haven't worked as well as does the simple expedient of using the Miele pre-programmed Masterchef "baguette" setting, minus eleven minutes of cooking time. The problem? While it is possible to ADD cooking time to a "Masterchef" program, I have searched and asked in vain to find a way to be able to SUBTRACT cooking time from an automatic, pre-fab "Masterchef" program. And it's a damned nuisance to hang around the kitchen to catch the program before it over-bakes the baguettes, every time. Does anyone know a work-around? A way to force a Masterchef pre-set program to REDUCE the programmed baking time? (Posting this as both a reply to a relevant thread and as a stand-alone question.) Any help would be most gratefully accepted!