Have a look at Miele's recipe here from DGC 6800 cook book. On page 442, translating into Wolf's term, for baguette, it would be starting from cold oven: 1. 40˚C/104˚F convection steam 8 minutes 2. 50˚C/122˚F convection steam 4 minutes 3. 210˚C/410˚F convection steam 6 minutes 4. 210˚C convection 30 minutes The first 2 steps, would help proofing the dough further. Step 3 is for initial full rise with heat and humidity. Wolf does not have humidity adjustment where in Miele it can be set to 50% per recipe, so you can play around with timing, but 6 minutes after initial proofing sounds about right. Then finish off with dry heat, 30 minutes may be too long for a smaller loaf, but Miele program is written for the recipe in the book on page 110 for ~ 500g loaf. You can download the pdf version of the book from Miele Ireland. Have fun programming.

just curious if anyone has done this and if so if you could offer any recipes or advice. I am charged with cooking thanksgiving dinner this year and have been considering cooking the turkey in the steam oven (Wolf). A few years ago I had taken a cooking class at one of the Miele galleries in Wellesley, MA - they cooked turkey in the Miele speed oven or steam oven can't remember which and then in the regular oven. they brined one and didn't brine the other... anyway, my memory is too fuzzy on it. I know the Wolf Steam / Convection oven is supposed to be good for roasts, etc. but it is brand new to me and I don't have any experience with it so figured I'd reach out to GW for answers. Thanks so much and Happy Thanksgiving to you all.

The Combi Steam does not completely do what a MW does. The reheat function on the combi is pretty nice, but it has limits. It will not dry out the food, but if the food has a sauce base, the sauce will thin out - and if it goes too long, I don't think you would like it. Pasta Alfredo comes out pretty well reheated in the MW, not well at all in the combi. So long as the lasagna had been cooked and cooled, so it is pretty dry, that comes out fine, though something like spaghetti with red sauce might get watered down. The main benefits, IMO, are that even in straight convection mode, preheat times are incredibly short ( 5 minutes or less ), steam mode can be great for shrimp, or even cheesecake ( similar to a water bath ), and the combi mode works well for fairly quick cooking of things like turkey.

The convection steam oven can be used just like a normal convection oven though it heats up much quicker. With our family of four we use it the most of all the oven's (have a 30" Wolf below it and a 36" BS range). Almost anything we do for a dinner can be done in the steam oven rather than heating up and dirtying one of the larger ovens. It roasts meat and chickens the best of any oven using convection humid mode. Bakes bread excellent except for high heat baking (only goes to 445), use it for cookies, dutch/german pancakes, makes an excellent crust on any food. Don't get caught up in the 'steamed food' mindset, it's all convection oven when you want it to be. We do use the steam mode for veggies (we'll never micro them again), sometimes fish, though I do prefer fish baked or fried. It makes excellent rice and I've even done pasta in it (though not as handy as I like checking pasta in a pan for perfect doneness). It's the only way we make rice now. I've made custards in it, works great, no water bath. Reheating food is great, again no more micro for that. There are a lot of modes that make food more convenient to prepare. My DW likes to make hard boiled eggs in it (obviously not boiled), she just leaves them in the paper carton and steams them, got to be careful taking them out if not on a cookie sheet as the paper gets pretty limp. I made brown sugar (turbinado) bacon in it last weekend and it turned out awesome, nice and crisp in about 25 minutes. Like I mentioned we use it a LOT. It's a bit pricey for a rice cooker, or a micro replacement but for all the other things it does I would lose my 30" Wolf over the steam oven anyday of the week. For me the only limitation is the heat range as max is 445 but I do make cast iron pan pizza in it and it turns out wonderful. For normal pizza I crank the BS to 'beyond' 500, some breads want a higher heat. It doesn't have a broiler so having at least one oven with one works great. I have the Wolf CSO so do fill the water reservoir manually but that's maybe twice a week at the most and takes all of a minute. We've had ours over 2 years and still haven't used it to it's full potential. Once you get it you'll understand how great it is, it will inspire you to cook differently and more conveniently with better results over a std oven or microwave. IMO there s/b one in every kitchen, it's more of a workhorse than any other appliance.