@pglover19 Oven wall behind broiler element is definitely harder to clean, but that's also a deciding factor if you want broiler element in steam combi oven that can be used with steam at the same time, or if you can live without broiler element and have smooth oven walls with few interruption that are easier to clean. If I am not mistaken, wolf (as well as v-zug) steam combi oven also does not have top and bottom heating element. Anyway, if you get a Miele pyro oven that has moisture plus feature, you can always opt for doing spattering food in the pyro oven. I am from Australia, if you got confused with hvtech42's comment.

@andersons21 - I only saw your reply now - sorry about that. Yes - by "put in water" I just fill the reservoir. (I don't have the plumbed in version of the oven.) I don't do it before preheating because somewhere in the Miele manual it mentioned that the oven works best with cold water. So I always add water at the last moment. Maybe they just meant not to use water that was sitting in your hot water heater. I have no idea. The manual is vague in many places. And yes on MaxiBroil -- the baking steel does reach a higher temp, and the oven spring is better. I use it for both pre-heating and the first cooking stage. When I've pointed an IR thermometer at the baking steel after preheating, it's something like 480-490F. I forget the exact figure, but it's significantly above 435F. I wish it got hotter too, but the interior of the oven is made very differently than a regular oven, so I suspect that's probably why it's limited. The same thing happens in the regular Miele oven (not steam) - the high broil settings let the baking steel reach significantly higher temps (~650F) than the highest setting on the oven (which I think is 575F). I have both ovens btw - and use the steel in the regular oven for pizza.

You should read this thread: http://ths.gardenweb.com/discussions/4530439/miele-combi-steam-xxl-vs-xl-do-you-wish-for-bigger?n=29

> The Miele CSO manual says we shouldn't use the stainless steel pans for high temperature cooking, which also means that combi-steam cooking would be out of the question. I looked and do not see that stated in the manual for the CSO oven I have, a model from the 6705/6805 series. I believe the trays are the same as the new, latest models. But no matter I have not and would not cook -- i.e., bake, broil or roast -- something in one of the perforated trays simply because I would not want fat or other drippings to get on the floor of the oven. Drippings from steaming food, yes sure the oven is designed for that. Two suggestions for you, -Get to a Miele experience center and attend two of the training sessions they have, there will be one for 'new to steam cooking' and a second one for 'how to CSO.' The sessions and the people doing the training are very good. I'd specifically avoid any training from an appliance dealer, the miele staff people are night and day different (better) than applicance dealers. -Look thru and ask your question in the Miele CSO oven owner's thread. That thread is a great resource, on a level with the training at Miele experience centers, and the thread goes much deeper on many topics. I have five different Miele CSO cookbooks in PDF format (some 450 pages long), two I got from training sessions, and the rest from links in the CSO owners thread. And there are two or three really good websites linked in the thread, steamandbake.com etc.