I took a half-sheet pan to my local Miele retailer - does not fit. The oven cavity is wide enough, but the wire racks that hold the pans need to be about 2mm wider and on the 4 rack positions, the distance between the wires on each rack need to be widened by about 4 mm. My guess is Miele doesn't want folks to use cheap $8 half-sheet pans when they can force you to buy their stainless steel pans at $149 each. Kind of like Steve Martin in Father of the Bride when he's in the supermarket and complaining about the conspiracy between the hot dog makers and the hot dog bun makers!

Hi Grace, I love my Poggenpohl kitchen!! I worked with Ellen Mclean at the 23rd street showroom i NYC and she was amazing. The design and craftmanship are outstanding.The kitchen both looks great and functions really well. I have the Segmento model with integrated refrigerator and dishwasher which I recommend.I have the Miele combi steam oven and the 30 inch convection. Both fantastic. I have the Master chef oven that has the rotisserie capability and have used that often. The auto roast function is well worth the oven-have made perfect roasts.I have gone to some cooking classes at the Miele Exoerience center and they are so helpful with information and recipes. I am so happy I went with the Miele appliances. I have the 36" wolf contemporary cooktop which is flush with counter- looks good in my kitchen island. If I can, I will post some photos. What are you considering? Happy to answer any other questions.

> 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.

Hi Nicoleradams, Just curious - what did you end up choosing? We are in a similar decision point right now, planning on a Lacanche Vougeot for our kitchen and thinking of a Miele CSO XXL for the spice kitchen. Based on reviews, it seems like the Miele is fantastic for re-warming food, but the online manual suggests that it doesn't actually have an official keep warm setting (beyond a 15 minute default after food is done cooking). I guess people could just turn it on to a fairly low temperature with some steam/humidity to keep things moist?