My feelings about the oven are kinda mixed; like the oven performance. There are really good things about the oven and some of the other. The good things: (1) Seriously, the door design is really good. The doors is flat and doesn't have gaskets - the gaskets are on the oven body. It's pretty thin but also feels heavy and stays where ever you put it. The door has vents near the top, but not on the top. Those vents align with some on the oven body. I guess you could manage to drop something into the vents, but it would take some work. (2) Although it will not fit a full sheet pan on a rack, it will fit a half sheet plus a quarter sheet per rack. Or a chicken roaster and two sides on one rack. It comes with 3 racks, but 4 or 5 could fit depending on how many were glide racks and what you were making. (3) Once its made up its mind about temperature, it's bang on and will not move at all unless I leave the door open for a while (but see 3 below). (4) The porcelain color of the oven is just a few shades off from burned. That means that stray people who look in the oven aren't going to be able to tell I haven't cleaned it. I do wipe it down every couple of uses but haven't done a big cleaning yet. Most stuff wipes out. I'm considering steam cleaning the sides. (5) The broiler works fine and has a lot of coverage - like a half sheet pan, centered. And, the instructions say never to clean it. If it looks dirty, just run it for 10 minutes to burn the stuff off. That's kitchen gear I can support. (6) Hugeosity! Many loaves at the same time, many dishes at the same time like 3 pans of lasagne plus 3 other casseroles. (7) Gliding rack. If they didn't want a small fortune for extras, I'd have three. This is one of those things that you didn't know you wanted until you have one. (8) It's thermally cool. There isn't a lot of waste heat pouring at the front or through the top or sides. The heat is channeled to the rear vent and it goes right out the hood. (9) The convection fan is protected by a grease filter that goes into the dishwasher. It should keep the fan working well for a longer time. The filter is easy to take off and put back. The bad things: (1) Parts of the oven floor and upper oven back have sharp edges. (2) Only one light - kinda cheezy when the oven is that big and its color that dark. (3) I bought an oven thermometer and learned to use it. The oven has something of a mind of its own when it comes to temperature. First, results improve a lot if you give the oven 45 minutes to preheat and ALWAYS use the fan while preheating. Even then, occasionally it will decide to use some other temperature - and that temperature will be as much as 75 degrees off in either direction. To "fix" that, I open the oven door for a while then close it and it will most likely be at the knob temperature when it recovers and then will stay there. Strangely, turning the oven off briefly and then on again will not reset whatever is causing that. If you don't use the convection fan, try prayer because anything could happen. In my tests, only one in ten oven starts are the correct temperature. Whatever they use as an oven temperature controller, it doesn't seem to be able to figure out what's going on in the entire oven. I wonder if the controller used just can't run an oven that large. Or maybe I gotta busted thermostat or something. Someday, when the weather is better, maybe I'll complain. I have two years and 10 months left on the warranty. As many people know, if you have a sporadic problem, it ain't getting fixed until they can reproduce it. (4) The gliding rack is difficult to remove. It's easy to put back in. Overall, I still like it, even with the goofy oven temp thing. At least I know how to get by until I want to get it fixed. And I know the old nxr ran pretty hot and the stinkin' GE profile ran pretty low - from my trusty oven thermometer. Best thing so far was lemon-blueberry cake, slightly dense with sweetened, beaten cream cheese between each of 4 thin layers. Made me wish I had a tea table.

Glad I could help. We can all use a little savings. As for the granite guy, he was referred to us by someone at the distributor. He also called me the day after the installation to see if the cooktop fit OK, which I thought was a nice touch. Also, I failed to mention that the installer also hauled off our old appliances for us, which was a big help. No extra charge for that.

Well, it's been a while, but I'm still struggling with the issue. It seems like only the small oven has the problem. I've baked my brains out over the last week or so. Also, it seems like items baked at lower temps or short times do not seem to be effected. For example, I baked a pie in the small oven on 375 convection for 45 minutes just fine with consistent temp. Also, the big oven seems ok. I've baked pizza at 500 with a stone just fine. But last night I tried to roast a whole chicken in the small oven. After allowing 30 minutes to come to 450 convection bake, I put the chicken in. After 1 hour (15 minutes longer than it should have taken), the temp in the oven was registering 325. I moved to the large oven and finished it there. So, I am still waiting on the new controller to be installed to see if this is the issue. Evidently, this is a BRAND NEW design for Dacor. I've talked with other service reps and they have not seen the problem, but they say they have not worked on the newer ovens yet. I think they have a problem with the small oven not being able to cycle the lower element correctly. I don't know if this is a problem with all of the controllers or the 2 that I have had in my ovens. I guess we will see. I'm going to run a new test tonight at the suggestion of one of the reps I talked with. I am going to use pure convection mode in the small oven since that is a different element and a different part of the control board. So I'm off to buy another chicken. All this testing is causing some serious weight gain in my house!

fenworth, We've made the TJ cookies tons of times at home using a GE Profile oven (as stated in my original post). We also made them in a Wolf oven at a Wolf center. In both the GE and the Wolf, the cookies come out fairly "normal", even when the dough is completely defrosted (which is not recommended). We did return to Miele, used a different oven in the store, and got the same flatter-than-flat cookies, even with a TJ box that was bought 15 minutes before entering the Miele store. I can't say whether or not the grease filter was installed during cookie baking - as a newbie to the Miele oven, that's not something I would have been aware of (I kind of hope the people working at the Miele center know how to use their own ovens.) Maybe it's this particular Miele store installation, or this particular cookie dough recipe, but there's definitely something different about the way the Miele ovens we've tried bake these cookies.