Wow! Thanks for this. My Optima is in and I'll get to start using it in a few weeks when our remodel is done.

Last night I did the Pots/Pans program with all those settings activated in the service menu. I noticed that during the pre-wash there was more water (middle of filter handle), but in the main wash and rinses the water amount was normal (below handle). Here are the times: pre-wash 10 minutes, main wash 70 minutes (water temp said 157 F on my baking thermometer near the end of the cycle), first 5 minute interim rinse, second 5 minute interim rinse, 35 minute final rinse (thermometer read 142 F), and then 45 minute dry with the lower fan on. Without those settings activated in the service menu, the Pots/Pans would normally do a pre-wash 10 minutes, main wash 60 minutes (temps read 147 F), one 5 minute interim rinse, 25-30 minute final rinse (haven't measured the temp), and then a 20 minute dry with the lower fan on. Keep in mind the few times I've done a temp measurement, I was using a cooking thermometer that I'd have to place in the water for a minute to get a reading. So using the Pots/Pans program it does appear that the #23 for extra water only happens in the pre-wash (not main wash, interim rinse, or final rinse), the #20 for increase temp did raise the main wash water an extra 10F and washed for 10 minutes longer, the #26 does do a 2nd interim rinse, and the #27 for improved drying did increase the final rinse cycle time by about 10 minutes and then the drying mode increased 20 minutes with the fan on. I'll have to check the Normal program to see if any of those settings will effect it, but I already know that the #26 does not add any interim rinse to the Normal mode, since I tried that one on Monday.

The cabinet is setup as two large bottom drawers and a smaller top drawer. I want to keep my utensils in the cutlery divider. I have two spots I can put it in. There is a 30" cabinet and a 27." Just based on other up charges, I think the price difference would be around $50 more to put it in the 30in. Do you think that it would be better to install it in the 30in base? I've read on these forums that it is best to wait on the inserts. I will probably buy aftermarket knife inserts and see how the other cabinets get used. I know for sure I will need an insert for silverware. On a side note, I'm almost finished with my kitchen order. I am getting pricing on a blind corner wall cabinet that is 42" or 43" long. It will replace a 21" and a 24 in corner. There were just too many small doors on that side. For some reason, the blind corners do not go all the way to the wall. There is a 2" or 3" space. Schuler builds the blind corner with a turn, so there is no need to add a filler for the adjacent cabinet run. I just thought it was odd that the do not go all the way to the wall.

the cabinet line I am working with specifies minimum drawer opening of 8-1/2" but I think this is for deeper cutlery inserts than what is shown above. Curious what your thinking is on your cutlery needs as I've been thinking about this lately - trying to decide between a normal cutlery drawer in a top/small drawer, vs. a deeper drawer with a two tier set-up (I don't think what is shown above would be deep enough for me -- in the last house, my silverware was always "stabbing" the frame of the cabinet unless I had everything lying nice and flat... just don't have the time for that!). or option 3: a deeper drawer with vertical cutlery dividers.