Hi, I am also experimenting with my steam oven. I have made bread several times with auto steam bake. While the bread came out good, I agree, not fabulous. Last time I tried using the Wolf Gourmet "Bread" feature. I thought the bread turned out better and will use this feature again. One caution, once you selet "bread" you then select level of doneness (I think it was light, medium, dark). I selected medium and checked the bread once the aroma of freshly baked bread filled the kitchen. Happy I did as the bread was definately done! Best of luck. I hope more owners share their baking and cooking experiences with the Wolf steam oven. I will say, so far I love it! MJ

> Hi- so are you saying venting isn't needed? I don't see anyone say that, and if they did I'll disagree. However if not vented I doubt your oven will have a catastrophic failure now or even many years from now. > im kind of panicking… Suggest you do two things to address the panic. 1- Ask whoever designed and built your kitchen if he/she followed the install specifications, specifically the rear ventilation specs. Send a copy of the spec pages from the install/operating document if you think there's any chance they are brushing you off, as in "yea, yea, yea, we followed the specs, now don't bother us anymore...", and also so you have a record. And 2- Call into Miele tech support (not the new customer design support) and ask if lack of venting per the specs will be a problem. In all likelihood miele tech support will say you shouldn't do that, but at least you will know the answer now and not five or ten years from now when your builder, contractor or kitchen designer is retired or no longer in business. P.S: If your kitchen was designed by a professional and you find out they did not follow the specs then clearly that's a problem and you need to ask why not. Then ask yourself what your agreement was with said design professional, did you sign a contract or was it verbal, is design pro licensed and certified, etc. Getting something designed, installed and built correctly -- to manufacturer specs -- is the key (to long life, to warranty coverage, to failures), whether you are talking simple drywall, common plumbing fixtures, regular old concrete, etc., ... or multi-thousand dollar hi-tech ovens.

I was set on all Wolf cooking for our kitchen renovation--a 48" range top with grill and griddle and the Wolf single convection oven (M Series), and the Wolf convection steam oven. I'm considering Miele instead for a couple of reasons--the oven has a rotisserie and the steam oven is both plumbed and has a broiler. Thermador will be coming out with a 48" range top with grill and griddle option later this fall, and their oven also has a rotisserie. If I don't go with Wolf, I won't be able to take advantage of any of their promotions. I'm not sure how I'll like the look of the Miele and Thermador ovens to the right of the Subzero 36" separate freezer and fridge fridges (stainless with transitional handle). I'm out of space to panel the refrigerators--I don't have an inch to spare for the overlay. I could step down to 24" convection oven with Miele, but I'd prefer not to. Any recommendations?

I usually do my turkey in my CSO using convection steam with probe in thigh to 160 degrees. BUT this does not produce enough drippings for gravy. I solve this by having frozen chicken stock in the freezer. Since I was only cooking for 5 adults/2 kids yesterday I did a 13 lb turkey on convection (no steam) to 160 in thigh. I thought I might get more drippings on this setting. Nope. Good thing I didn’t need much gravy because I still had very little drippings and no frozen stock on hand. Done in 90 minutes. definitely tastier/juicier on Convection Steam imo. Back to convection steam for next turkey....chicken stock in freezer.