First of all, stop trying to second guess the oven and using temperatures different from recipes. It won't help you. Wekick raises a very good question: "How do things bake?" It is ridiculous to expect any oven, no matter how high end, to reach the exact set temperature and stay there without changing. I may be wrong, and please correct me if this is the case, but it sounds like from your initial post you're trying to solve a problem that doesn't exist. This reminds me of when people try to raise the water level in their front load washers after buying without first answering the question "Are the clothes clean?" >"I was told that the oven temperature would vary by 10 degrees after reaching the set point of 370" Seems like you misinterpreted their statement. You seem to think the temperature will only go above the set point and then go back down to it. This is not the case. The temperature will vary above and below the set temperature. So a swing of 10 degrees means that it would drop down from 375 to 370, then heat up to 380, then drop down to 370, and so on - so the average temperature, is 375 if you punch in 375! In reality it will probably not operate EXACTLY like this, but that is probably what they were trying to tell you it is supposed to do. They might have also meant it will vary 10 degrees above and below, not just 10 degrees overall. So, it drops from 375 to 365, then goes up to 385, and so on. Either way, the average temp is the same, and swings of either magnitude are quite small compared to most ovens. >"I looked (without opening the door) at my new oven thermometer (set on the middle shelf on the left side of the oven near the light). My oven thermometer read 325 degrees. At 26 minutes my oven thermometer read 370. At 30 minutes my oven thermometer read 375 degrees. At 50 minutes my oven thermometer read 380 degrees. At 60 minutes my oven thermometer read 385 degrees." Again, you're second guessing the oven. When you open the door to put in food, the temperature drops by a ton and then the oven has to work to recover back to your set point. I can't say whether this is the case for this particular oven, or if it is just due to a normal temperature swing, but many ovens will heat to higher than the set temperature during the initial preheat to minimize the amount it drops below the set point when the door is opened. Then, once you put in the food, it will heat back up to your set point. Had you opened the door, I bet the temperature would have stayed closer to your set point after the oven recovered from the door opening. Wekick again makes a very good point about preheating. When the buzzer sounds, that doesn't necessarily mean the oven is ready for food. The Wolf website explains why long preheating is important : "With basic preheating, the air temperature in the oven is raised and the preheat temperature is reached very quickly. However, immediately after the preheat is complete, the oven temperature begins to drop because the racks, walls, as well as the bottom and top of the oven start to absorb the heat due to the fact they are not at the same temperature as the air inside the oven. Full cavity preheating brings the temperature of the oven components, as well as the air in the oven up to the same temperature. Assuring that once the preheat temperature is reached, it remains constant, with no drop off." >"I looked (without opening the door) at my new oven thermometer (set on the middle shelf on the left side of the oven near the light)." Is the oven's temperature sensor on the middle shelf onthe left side of the oven near the light? Again even in high performing ovens like the Wolf, temperatures will vary slightly throughout the cavity and you should never expect your oven thermometer to match exactly what the oven thinks. My suggestion: ditch the oven thermometer and trust the oven electronics. Just punch in the temperature on the recipe and try baking for the amount of time on the recipe. If, after that amount of time, the results aren't as you like, come back here and elaborate on what went wrong? Did they bake too quickly? Too slowly? Too much on the tops/bottoms? Unevenly between different parts of the oven? Etc. THEN you'll get advice more along the lines of what you're looking for. This post was edited by hvtech42 on Wed, Aug 27, 14 at 21:07

I am another enthusiastic fan of the Wolf CSO. We installed it over a Wolf E-series convection oven and use the CSO 3-4x more than the E-series. We also hardly use the microwave, which is now located in a lower cabinet and gets used maybe once a week when there are three adults cooking different things at the same time. Another great advantage to the CSO is it has a "Keep Warm" feature, which functions much like a warming drawer. We didn't realize it had that feature until after it was installed, but it made us even happier that we ditched the warming drawer in the original design to help pay for the CSO.

RE: Miele vs Wolf. We have a vacation home with Miele speed oven (2010)(combo of microwave and convection with broiler), 30" convection oven, and induction cooktop. We use the speed oven for everything except large meats due to its speed of heating up with the 'rapid heat' feature, but find it inconvenient to not have a microwave available if we are using the oven. But, to simply microwave requires about 5 or 6 steps on the digital panel, a big PITA. And, guests cannot figure out how to use the German minimalist controls for the induction and the microwave. Form over function! So, with our new home in Seattle (2015) we used all Wolf this time. We use the steam convection oven daily, and we don't clean it much. I did a side by side at Albert Lee showroom putting muffins and almond croissants into the Wolf and the Miele, both cold, set both to steam convection at about 360ºF. The Wolf was easier to set (even the showroom person had difficulty navigating the Miele minimalist digital screen). In about 5 minutes the Wolf produced internally moist, externally browned and crispy croissants, the Miele was not yet flaky or crisp on the outside. So, that made my decision for me! Does anyone know if the baking soda/peroxide past cleaning regimen damages the Wolf CSO? Thanks all for the entries. I am late in responding, having just read the thread.

Agree with Dana above that my speed oven is only serving as a microwave at this time. However its in a very visible part of my kitchen above the single wall oven so it looks great. the wolf range top is a workhorse, and so simple. If it wasn’t for the red knobs, there would be no hint of arrogance about them. i have barely used my wall oven so im so glad i didnt get a double oven. I have the sub zero column paneled 36 inch fridge / 36 inch freezer and i stare at it daily and thank my lucky stars for them. it costs more than my car but in the grand scheme of things/ cost of the remodel this kitchen is the best part of the house and will be a factor in its sale price more than any extra fancy millwork or heavy duty sound proofing or fancy tiles or whatever we spent $$$ on… in sum, spend the money on your appliances, cut it elsewhere.