A little late in the bloom season, but better late than never. Nickel thought it was too hot for a fluffy little black dog to walk around in the sun, and I'm certainly thirsty myself! OK -- my rose is NOT Mr. Lincoln, Chrysler Imperial, Veteran's Honor, or Olympiad. It is not Crimson Bouquet or Crimson Glory or Veteran's Honor. The two that struck me as closest were Oklahoma and Ingrid Bergman, though I thought the flowers on Ingrid (which were otherwise VERY similar) were smaller and less scented than on my plant. I am not confident about the Oklahoma ID and it was the first similar red I saw so my brain cells are pretty much burnt out and I can't remember enough now. I also scrawled "Firefighter???" in my notebook and I seem to recall people complaining about it, which I'm not sure would happen with a rose that grows as nicely as mine does. Maybe it IS one of those, and I'm sure I'm nowhere near good enough at this to be sure. I know there are variations based on soil and such... it just seems odd that the one I have been growing no-spray and with, um, somewhat spotty and less than professional care would have more and bigger flowers than the ones at the Portland Rose Garden... ya know? I did not see an Opening Night which probably means it wasn't blooming there... or maybe I wandered blithely past in in a heat haze! And I did not see a John S Armstrong, which is too bad considering I thought it looked so promising for my ID. My plant is the most floriferous rose I have, the flowers are large, well formed, and durable, it has scent, it has good stems, disease resistance is pretty decent... I just can't believe it isn't something well known and well thought of!

The really worrisome part here is that no one has stated the importance of canning low acid foods in a pressure canner. Miele puts a disclaimer about the USDA recommendations on the top of their instructions and yet gives instructions that don't follow them. If you follow USDA guidelines, you would not be canning in a steam oven to begin with but in no case would you be canning low acid foods with it. From Miele's instruction book page 62 I can't even think of any vegetables that would follow USDA guidelines canned this way. Tomatoes require the addition of acid now. Even if you could guarantee the contents of the jar reached 212F throughout, this is not hot enough to kill some pathogens that form heat resistant spores. A pressure canner allows the temperature to get to 240F. "vthomas99 I have been using a Miele Steam Oven for Canning since 2010 with MUCH SUCCESS!!!" Anecdotal evidence in no assurance of safety. It is the by guess and by golly "Nobody we know has gotten sick doing it this way" vs the use of scientific methodology to prove what food preservation methods eradicate pathogens. "I know that the FDA is not up to date on steam canning!!" The FDA does not deal with home preservation of food. If you go to their website they have quite a bit on commercial steam canning though. The USDA is the branch of the Department of Agriculture that provides research based advice on home preservation of food. Have you read any of their current articles about this subject? They consider this to be one of their "burning issues". Steam Canners They are in the forefront but approach the issue with extreme caution. Foodborne illness can be a lot more than an upset stomach and a case of the scoots, especially for the young, the elderly and the immunosuppressed. I have personally seen people die from foodborne illness but some have lived and lost their kidney function or a limb(s) because their circulation shut down during the course of their illness. "However, it is just as good a method through the Miele as through a conventional canner!!" Even if they say a steam canner is ok for acidic foods, that does not necessarily mean a steam oven would be OK. "MY goodness! Steam is steam!" I would have thought that there would be similarities between a steam canner and steam oven but there are many factors to be considered and they would need to be tested separately. From the above article--- "Sufficient studies and peer review have been completed that we are now able to say that as long as certain critical controls at various steps in the canning process are achieved, USDA and NCHFP process times for canning acid or properly acidified foods (pH of 4.6 or below) at home with properly research based recipes and procedures can be used. The research looked at temperature distribution in the steam environment surrounding the jars in a dome-style steam canner, heating patterns of several different food types during processing in the canner, and the contribution of standardized cooling procedures at the end of the process time. Some of the key controls in addition to the acidity of the food product are knowing that the canner has had the air vented out of the steam before processing begins, and that the pure steam is at the temperature of boiling water at the start and during processing. Jars must be preheated before filling with food and cooling prior to processing must be minimized. Processing times must be adjusted for altitude, and must also be 45 minutes or less, including any altitude modification. The processing time is limited by the amount of water the canner base will hold, and the canner cannot be opened to add water or for any reason at any time during the process. Finally, cooling of jars must take place in still, ambient air without any forced, more rapid cooling. The slow cooling of processed jars is important to the overall food safety of the whole canning procedure. " "But Miele is SO MUCH MORE CONVENIENT and less of a hassle to use than a canner which I used before many times! I won't can any other way NOW!!! ENJOY! VICTORIA - HOUSTON TX" It is your choice, but being critically ill can be pretty inconvenient and a really big hassle too. It is also one thing to eat foods yourself that have not been preserved in proven safe ways but hopefully you are letting others know this if you give them food you have processed. They have the right to know so they can make the decision themselves as to whether they want to eat it. There is a bit to know about canning and there is lots of legitimate info out there. The USDA website is one and Ball Canning is another. This is not something to go by what you think might be OK or by what other people do that seems to work. Take advantage of what science has shown us.

Are you talking about the regular wall ovens? The outside 3 inches or so is the clean touch stainless steel which does not show any fingerprints at all. The inside around the window is glass. The black is inside the glass. It doesn't show much of anything either. Here is a link that might be useful: This Miele oven?

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