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

Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C

Lucky you!!!! Cooking this is dead easy. While it roasts, you have time to do the sides. Be sure to bring the meat to room temperature before cooking and salt about it about 4 hours before or even overnight. It makes a big difference. You can even put the mustard glaze on in the beginning to help form a nice crust. Serve with a potato gratin and some fresh asparagus or a creamed spinach. Standing Rib/Prime Rib roast 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper Kosher salt 3 tablespoons extra-virgin olive oil One 5-rib 12- to 13-pound prime rib roast, chine bone removed Preheat the oven to 450ð. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350ð. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120ð (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate. *If the bones are not cut loose by the butcher, do so with a very sharp knife and tie them back on. Enjoy your feast. This is the same way I did 4 roasts for about 60 people for Dads 75th birthday.

Wheeew-!!.. In that case then you can mail all correspondences, gifts and gratuities to... We had a built rotisserie in our kitchen that was used quite frequently as well as many others for outdoor use. So yes, I've done a few in my day... If I could get a spit through it or put it in some type of basket I tried it at least once. It did get me a lot of free passes to fairs and pig roasts although I'd much prefer a steamship round or side of beef. I actually hadn't done any for a few years but this past Oct. we had a snow storm that cut power for about a week. We had just filled the freezer and it kept popping the generator so when things began to thaw I figured I'd better start cooking. Had to buy a new gas grill for the occasion because no one had anything wood fired in stock that was big enough and set up for rotisserie yet smaller than an old Buick Roadmaster. I ended up having to sacrifice on some features just to get one that is great for rotisserie. Unfortunately I had to return the rotisserie though because the motor was about the size of a matchbox so indeed it was a "flopper" and the spit just fit so there was no way to add an old rotisserie gearbox/motor I had (that was made by the same company) that's been kicking around, adding counter weights or anything else. The absolute best/bonus feature though is the stainless steal removable drip pan. Ended up using it to make some stocks with it that were some of the best I've ever made. Well.. Would love to stay and chat about food all day but need to finish up a few things around here for the holidays because A Dr. on TV said to have inner peace for the new year we should finish the things we started this past year and hey, who couldn't use a little more peace in their lives especially around the holidays. I must say that I was skeptical at first but wouldn't you know it, upon looking around my house I realized there were a lot of things I'd started but hadn't finished, so I finished off a bottle of Merlot, a bottle of Chardonnay, a bodle of Baileys, a butle of wum, tha mainder of Valiuminun scriptins, an a box a shocletz. Yu haf no idr how fablelus ah fleel wite now dat doze sings wur finiched stho ah dethided to thtart zze nu yar ahf wif thum iwish riskey. Thnendinin dith ta owl who needzez inert peath. An telininum i luvzum.. ~hugs~ Hope you all have a great holiday