Why do [wall] ovens take so long to preheat? Because they are trying to heat 3.5 to 4.4 cubic feet of a very poor thermally conductive/susceptible material - air. Simple physics really. Are you looking for an oven to BEEP in 6 minutes? Or to preheat in 6 minutes? Most (not all) conventional ovens will beep at you in about 6 minutes. But neither your ovens nor Trailrunner's ovens are actually reaching 350 degrees in the center of the oven - where you're doing your baking - in 6 minutes. I'm sure they are most quite reliably recording 350degrees in 6 minutes centimeters from the broiler element where the sensor is located, however, that causes the oven to beep at you. ;-) Otherwise, I agree with Trailrunner - the smaller the cavity, the faster it will preheat. For frozen pizzas, a small toaster oven is not a bad thing to have. I think my cuisinart convection toaster oven is ugly as sin. But I've kept it and I use it regularly for heating and even cooking smaller quantities of food. Seriously no sense heating up a large cavity if you're not going to do justice to it. Good luck.

When I bought my oven Masterchef was included. There was no option. I've used it twice in 8 years and could easily do without it. However, I've read posts from people who were buying the oven for Masterchef. It works well if you don't know how to cook, or aren't sure or don't want to bother. If the oven doesn't have it then attention really must be paid to learning the way the various combination heat settings work and which to use for what since this is European convection. Example: one of my favorite settings -- autoroast -- is a cold-oven setting. By that I mean no preheat is required. The food is started in a cold oven then both the broiler and oven element are engaged to sear and bring the oven up to temperature. Autoroast isn't suitable for a souffle. But it's great for roasting poultry, meat or veggies -- and terrific for Thanksgiving turkey which is heavy and cumbersome to put into a preheated oven. Learning the oven is well worth it IMO but the alternative to figuring it out is Masterchef settings. Depends on your needs.

Petra, this recipe for hard rolls/ brat buns has been in my To Try file for about a year but I've not yet made it because I hadn't been able to find malt extract. Found it last week & just waiting for a break in the weather for grilling some brats. Maybe what you're looking for?? Semmel Rolls In Sheboygan, if you talk brats, you'll also be talking about the Semmel; a substantial, chewy roll with a delicately crispy crust. The Semmel is a close cousin to the Kaiser, but with a distinctive cleavage across the top. The baked Semmel is large -- about 4 inches in diameter and rises to about 2 inches in height. To make the single brat bun, shape the rolls like a hot dog bun before final rising and baking. The genuine Sheboygan Semmel is baked in a brick oven. In your home oven, your results may vary. A baking stone helps. 4 1/2 cups bread flour (approximate) 1 package dry yeast 1 Tablespoon sugar 1 teaspoon salt 1 1/2 cups hot water (120-130 degrees) 1 teaspoon malt extract 1 egg 1 egg white 1 Tablespoon shortening Rye flour for dusting Measure 3 1/2 cups of flour into a mixing or mixer bowl and add the yeast, sugar, and salt. Stir to blend well. Pour in the warm water and malt extract. Mix for 1 minute with a wooden spoon or mixer flat beater until a smooth but heavy batter forms. Add the egg, egg white, and shortening. Beat together until the mixture is smooth. If with the electric mixer, remove the flat beater and continue with a dough hook. Add flour -- 1/4 cup at a time -- until the dough is a solid but soft mass that can be lifted from the bowl, or left under the dough hook. Knead the dough with a strong push-turn-fold motion for 10 minutes, adding liberal sprinkles of flour if the dough is wet. If in the mixer, the dough will clean the sides of the bowl and form a ball around the dough hook. If, however, it continues to cling to the sides, add sprinkles of flour. Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in bulk, about 1 hour. Uncover the bowl and punch down the dough with your fingers. Cover the bowl again and allow the dough to double in volume again, about 45 minutes. Place the dough on a floured work surface, roll it into a 12-inch long cylinder. With a sharp knife cut 12 pieces from the length (at every inch on the ruler). Shape the pieces under a cupped palm into smooth rounds. Cover and allow to relax for 5 minutes. Flatten each roll with your hand to about 1/2 inch thick. Dust lightly with rye flour. With a length of wooden dowel, a round wooden spoon handle, or a pencil, press a deep vertical indentation into the top of each roll. Press firmly and deeply, almost to the bottom (omit this procedure if shaping rolls into single-brat buns). As each roll is shaped, place it face down on a greased baking sheet. Cover the rolls with a length of wax or parchment paper, and leave them at room temperature to rise -- slightly less than double in size, about 40 minutes. In the meantime, prepare the oven by placing a pan under the middle shelf. Twenty minutes before the bake period preheat the oven to 450 degrees, quite hot. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be certain hot water is in the pan. Uncover the rolls, carefully turn them right side up, brush them with water or spray lightly with an atomizer of water. Place the pan on the middle shelf of the hot oven. Three minutes later lightly spray the interior of the oven -- not directly on the rolls. Midway through the bake period turn the sheet around so that the rolls are exposed equally to temperature variations in the oven. They are done when crispy brown all over, in about 25 minutes. Remove the rolls from the oven. If, after the rolls have cooled, they are not as crisp and crusty as you like, put them back into a hot oven for 10 minutes.

I have now had the M series double oven for 5 years. (I posted on this thread before if you scroll up. FIRST ISSUE: I ran a self clean 2 times so far. 1st time, the blue enamel cracked a lot with a lot of debree. I have called Wolf and they basically ignored my problem. I didn't even get a call back. 2nd time I ran the self clean was 6 months ago. Same issue but lesser cracking. once the self clean was finished, I ran a wipe and collected debree again. SECOND ISSUE: the fan noise. goodness gracious is it loud. first when it starts heating up, and then once you are done cooking, when it cools off. you can hear it on another room. so would I ever buy it again? 💯 NOT.