Zartemis! Zarty, old sport! Devil take you! I jest! Those foodstuffs look quite delectable indeed! Anyway, it's Ocativius, from good oul (wink wink nudge nudge, you know). Seems this correspondence finds you perfectly swell without the gouts and even buying "the cook" (I don't like referring to them by name either!) fancy electrical-rotational cooking machines. Get more with molasses than offal I say! Sadly I have some bad news in similar regards to the help. My driver, that bloody scoundrel, has be-fouled my steam automobile. Twas nary a fortnight past when I delighted him with drive from London to the countryside. In no time, the lout, who had an air of mentholated spirits and the lowliest of tobacco fumes about his person, over-heated the auto by failing to unleave the de-pressurizer--I suspect he loaded the firebox with bituminous instead of anthracite coal as per instructed. I digressed; there. As we dismounted to assess the systemic failure of consumable componentry, I lost my tolerances for the idiocy of the lesser-of-class after he exclaimed, "I'm the driver, eh? I drive!" Daresay, I booted him with muck boot in the unmentionables in a grossly ungentlemanly fashion in front of some townsfolk and kin; my, I hope they had no graphing-of-photo devices about their persons! A moment after the imbroglio I slung my arm about him, the guttersnipe, near the egress of a Public Room. To make it all up to him post-hastily I bought him forthwith a dram of absinthe (and one for as well!). After we took in some jocularity, I found myself in a most regrettable regard; namely, but there by the grace of God go I! I!. As we passed a well-known monger I purchased said driver a fancy moustache of the fashion worn by his type. Ask about, I bared not and expense on this imported hirsute lip adornment. All was well, but I, again, daresay, some of these chaps need a good public boxing about the head and neck now, again. That's my point, Zarty, make sure this cook, however "main" he be, tend to your cooker most tenderly. I hope you'll forgive me my long-windedness as I now must admit, I am far ventured into my cups. Rascally Yours, Octavious (Ricky Ticky Tavy) Ps: I command you to give me the recipe for that be-jellied spun swine intestine!

The resurrection of this thread is perfect timing. I'm planning on a six burner 36 inch Culinarian range, and had been up in the air about an additional oven. DW and I were in an appliance store in Tampa yesterday, and since we don't do a tremendous amount of baking, the Miele Speed Oven and a warming drawer seem to be a good complement for us to the large gas oven of the range (whether an additional full size wall oven, in addition or instead of the Speed Oven, would be better or resale purposes at some point down the road is another matter). In comparing the two, my bride much preferred the more conventional controls of the Chef series SO. Even though she's still likely to want a dedicated microwave oven (doesn't trust that the SO will do that and hold up over time), she didn't like having to push the Master Chef menu buttons through about three levels to get to the point where she could enter the numbers for a straight microwave task. OTOH, the combination of different modes one can use is so staggering to an untutored barbarian such as me that I have to wonder whether the Master Chef would ultimately show me how to get that much more value/use from the SO. For example, DW likes to take a frozen filet of salmon and nuke it. To me, it's hot and edible, but that's about all I can say for it. I can imagine the Master Chef first defrosting, then roasting that same block of salmon in a much more appealing fashion than straight nuking. I just wonder how many pieces of fish I'd ruin if experimenting with the Chef oven before breaking the code for times and modes of cooking. :-) I grill 90% of the fish I prepare (gas grill or over hardwood charcoal on the back porch), so the oven roasting would definitely be a new experience for me.

We have two - one for each outdoor grill. We cook chicken, Cornish game hens, pork roasts, beef roasts, but our favorite is duck. Nice crispy skin and most of the fat cooks out. For poultry, we stuff the bird(s) with fresh herbs (usually rosemary, thyme and sage), take a syringe and shoot the bird up with white wine, then sprinkle with seasonings. Cavender's Greek Seasoning is good. Since we do ours outdoors, we usually throw a handful of apple wood chips in to give it a sweet, mild smoky flavor. Delicious stuff.

So, that means that it's cute, but not functional for your husband's purposes. I don't have that oven, but do have a rotisserie. With good convection, it's not really necessary, especially at lower temperatures. That may be the reason for the limitation. Just put your items on stands so the air gets all around them, and they cook evenly, the fat drains, etc. There is supposed to be a "self-basting" aspect to rotisserie broiling, as gravity pulls the melted fat this way and that, but I haven't seen a difference. Perhaps there would be more with something like ribs if there's a heavy fat cap, but it still doesn't seem logically like it would be all that different. The real thing about the spit is that all sides are exposed to the broiler, so at higher temperatures, that would make a bigger difference.