Other tips. comments. First, in the smoker (I've got a Bradley Digital model from Costco). put the peppers skin-sde up. That way, you get more smoke in the flesh of the peppers. Probably, 3 hours is fine. Skip this step if you don't care about smoky paprika. A friend is cranking up to do another batch in about two weeks with a Smokehollow unit, but we're going to dehydrate in my stove's oven. Which brings me to my second point. I'm not sure that you need to dehydrate at 130F. I just used that temperature because, several decades ago when I was in graduate school and had access to some sophisticated lab equipment, that at was the temp we measured when sun-drying tomatoes and pepper in our racks in the sun. So that is what i used because I could do it with the NXR. I don't know why you could not do this with other stoves at higher temps. (There may be reasons; I just do not know.) Third, when you go to the other end of the temp scale in an NXR, I really do not know how hot the oven gets, but it is plenty hot enough to make what I think of as decent pizza,. The thing to be cautious with in using an NXR oven for pizza baking is finding the point at which the (lower) baking element shuts off and the the broiling elements kicks on. (They can't run together in an NXR). If you think of the the oven markings like a compass rose, the 500F mark will be at 90 degrees, which would be due east on a compass. The broil setting is around 15 degress (or, in compass terms for you sailors out there, north-northeast.) My west coast friends who have a 36" NRG tell me that that the baking element on their stove s shuts down at a dial setting of around 45 degrees and the broiler element kicks on at around 20 degrees on their stove. (Roughly north-east and north-north-east on a compass). On my 30" DRG model, the baking element seems to shut off around 35 degrees and the broiler kicks in around 20 degrees where the oven is pdh (pdh = pretty damn hot).. I can tell your from experience that pdh is fine for pizza but, if you pass the point where the baking element shuts off and the broiler fires up, you will quickly burn your pizza in an NXR unless your baking stone (or whatever) is the bottom of the oven. (Don't recommend that because the pizza will be pretty soggy.) Better to turn the oven dial to about 30-35 degrees and preheat a stone or steel with an NXR. This post was edited by JWVideo on Sat, Sep 14, 13 at 21:31

Very happy with my Miele CSO. I think it goes from 85°F to 435°F, and I can control temperatures in 1°F steps, if I type them into the on-screen keypad instead of using the on-screen scroll wheel. This means, my CSO makes for a really convenient sous vide cooker. It does have a couple of quirks, though. The entire temperature range isn't available in all modes. But there usually is another mode that will allow access to the rest of the temperature range. In practice, this doesn't matter often. But on some occasions it makes for an awkward user interface. It also means that some settings can be chained into a temperature programs, while others can't. And for whatever reason, sous-vide cooking is artificially restricted to no more than 10 hours. None of the above are really a big deal. But they do make the UI more confusing than it should be necessary. Sounds as if other brands have similar arbitrary restrictions, too. I noticed that for the really low-temperature proofing modes, my CSO turns off the oven lights. I guess the minimal amount of heat from those lights is already too much to hold those low temperatures. I regularly use it to proof dough and I am quite pleased with the results.

For the ovens I second the recommendation of the bosch units. They are solidly built and have been very reliable. For the dishwasher, I also like the Bosch 800 series from a value stand point. That being said miele dishwashers are excellent but I recommend getting the step up model. The G4975SCVi has no added air drying system. The G6165SCVi which will be $300 more adds the Sensor drying system which helps dry. Or take one more step to the G6365SCVI for $100 more again and that has the auto open drying. It helps a lot. If you are going to spend $400 extra that's where I would put it.

Really happy with our Electrolux. Consistently handles convection roast at 550 with a baking steel near the top for pizza.