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

Trudy: " Traditional " is my favorite way also. Thought everyone went to Salting , High Heat method. Nice to see I'm not alone. I usually make mine with Stuffing, sometimes with chopped up and simmered Sausage mixed in it. Stuffing ( Double for Turkey ) 1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and Cooked in Micro Wave until tender (about 2 ½ min.) Some Bell Pepper may also be added. In a large Bowl mix: 1 cup of small bread cubes 2 cups of Italian Bread crumbs 1 tablesp. Parsley Flakes 2 tablesp. Of Locatelli Romano grated cheese 1 teasp. Of Onion Powder 1 teasp. Of Garlic Powder ( or more to taste ) 1/2 teaspoon of Old Bay Seasoning Salt to taste ( about ½ teaspoon ) Optional- 1 piece of Italian Sausage 10 in. long, skinned and cut into small pieces. Sautee till medium rare. Add the cooked Onion and Celery. Put 1 egg into a cup of chicken stock , or Chicken Soup Base ) beat well and mix this into the other ingredients. Add a little water, if the mixture is too dry. Add more sausage or whatever you like. Baking the Turkey: I use a Waterless cooker and Bake until the inside stuffing temperature reaches 165 Degrees. Take the lid off for the last 1/2 hour , to brown. I just rub oil on the turkey and sprinkle with Onion and Garlic Powder. Put 1/2 cup of water in the bottom and let her rip. Always Good !!! Here is mine , cooked Last Christmas. HAPPY THANKSGIVING !!! LOU

Oh you guys, I love your pictures and descriptions!! Carolyn - is there any way to slow down the slide show? The frames pass so quickly it is impossible to study your technique. Rhome410 - so happy to see a link to your blog. I checked it out and am most impressed - I had an odd thing happen with my turkey - 19 # - miele web site suggested 2 and 1/2 hours on auto roast which was close to my past experience. I did put a spoonful or two of stuffing in the cavity just to give it flavor, and set the auto roast probe to 165. At 2 and 1/2 hours the probe hit temp, but the turkey didn't really look as brown as it has in the past, and the thigh didn't feel quite loose, so I left it another 30 minutes and checked with my own thermometer - 170 in the thigh and breast - 165 in the cavity. Removed the turkey and let rest for 30 min or so while I made gravy.(OK, major run on sentance, but that is how my mind is working today). Carving, the meat looked great - super moist, turned the turkey and found a very uncooked, almost raw, section of the thigh closest to the body. I am certain that this bird was completely thawed as it was brined the day before, and as I handled it prior to cooking there were no real cold spots. The only thing that I forgot to do was to let the turkey sit out for an hour or so before stuffing. I had it in the ice chest in the garage - so I guess it is possible that the thigh could have been up against the bag of ice . At any rate, we carved the entire turkey with the exception of the undercooked thigh and it was great. Fortunately I had made a batch of stuffing seperate from the bird so we used it and not any of the stuffing in the bird.

I'd be careful about putting cloth or parchment over the turkey in this oven as it uses the broiler to sear. After would be ok. My choice would be cooking parchment. Chinchette, you shouldn't need to tent it while in the oven -- in theory at least. The breast skin can get very dark and crisp but there's stuffing under there and it gets nice and crackly. When it comes out, I let it rest so it's easier to slice and stays hot. I'd put some cooking parchment over and and a couple of dishtowels on that to hold in the heat. Also, forgot to mention. Before I bought the oven I had a long talk with the Miele consumer people who emphasized that when you open this oven it loses 30% of the heat. I see people open an oven, baste leisurely, then wonder why the turkey takes so long. Big bonus to no-basting.