The nuggets button strikes me as just plain weird. The manual lists five other specialty buttons for the oven. The "crispy pizza" button might be useful if its function is to set the oven to use only the bottom element for heating/reheating. Many electric ovens these days use both the upper and lower elements for at least pre-heating and some reportedly even run the upper element during baking when temperatures drop too low (as from opening the oven door.) The others sound plausibly useful (unlike the nuggets button) but seem dubious when you think about them. The "proofing" and "defrost" buttons apparently run the oven a little over 100 degress F. I do the same thing with my present stove by turning on the oven light. The "keep warm" button apparently automatically sets the oven to 170F on a three hour timer for keeping completed dishes warm while you do other things. Not sure what this really is intended to accomplish since the NE597 has a warming drawer. Anyway, what is so inconvenient about setting the oven to convection bake at 170 degrees? The "slow cook" button is mystifying to me. There are "low" and Hi" selections but the manual gives no indication of what temperatures they represent. Apparently, you can use it for roasting meat at a some unspecified low and slow temperature. Why I would not just pick a setting such as 190 or 220 F and dial it in? The manual does not explain. I wonder if riderman357 has anything more to report on the replacement NE597 that he is supposed to be receiving?

I would like to get a 27" set consisting of Single Oven, Warming Drawer, and Built-in Microwave. The desirable (but not absolutely necessary) features are: Oven: convection + rolling racks + self-cleaning (must-have) Microwave: prefer no convection, just a simple unit. (I think that the convection/microwave combos are hard to clean -- am I wrong? Also I am not sure I would ever use the convection part -- this is for a couple in an apartment.) My current choice is Electrolux that has all the units above. I also looked at Bosch but it does not seem to have rolling racks in 27". Another choice could be Thermador, but I do not see any particular advantage and it would be more expensive (But I can choose to have a microwave that has induction). Finally I looked at Miele since I plan to have a Miele induction top and a Miele D/W. Miele has a very nice warming drawer -- it includes a small convection fan. But the Miele oven is very expensive -- it is more than all the 3 Electrolux appliances together, and they have no simple microwave -- I would need to get a "speed oven" for over $2k. So would pretty much double the Electrolux price and no roller racks. Another hassle with Miele is that it is not really 27" it is 70cm so I would need non-standard cabinets. Bottom line: Any mistake in my analysis? Is there some other make I should consider? It seems the only prevalent problem with the Electrolux oven is dust entering the door space ...Anything else? Do people like the oven and the microwave? Many thanks! -- CF

peter is right on both counts that being said, we have miele speed oven over wolf "e" oven and did not buy trim kit., which was pricey. we had the cabs made specifically for the size of each oven. i love the look since i am not a fan of SS. also, i am not a matchy matchy person, so it does not bother me that oven are not the same make. if you would like a pic, email me. i would post in appliance forum and u should get more responses. good luck

I use my steam oven for almost everything. It is much better at reheating food than a microwave or regular oven. For example, I had some leftover chinese food yesterday - microwaved rice is usually kind of hard. I put everything in the convection steam oven in the plastic and waxed paper takeout containers, set the oven to 220 degrees at 50% steam for 15 minutes - when it comes out, everything tastes great like it is fresh. If you keep the oven temperature below 220 or so, you can use plastic containers or your regular dining plates because they won’t melt - it’s the same temperature as putting them in the dishwasher. I could reheat the same food more quickly (in about 10 min) if I put it in an oven-safe container and turned up the heat. The food stays moist because of the steam. They’re really good for roasting chicken or broiling fish because the outside gets crispy, but the inside doesn’t dry out. Anything that you’d cook in boiling water on the stove can also be cooked in it - pasta, rice, quinoa, oatmeal, etc. You can stick an egg in there and make a hard boiled egg in 6-7 min. You can steam veggies, fish, lobster. and lots of people use it to get a chewy crust on bread. many people get rid of their microwaves when they have a steam oven, but I still like having a microwave for my kids’ food or some frozen meals. My oven has preprogrammed recipes - for example, you can tell it that you want to cook salmon, broccoli, and rice, and have everything ready by 6pm. It will then tell you what time to put everything in so that it is all ready at the same time - the flavors don’t mix in a steam oven so you can cook fish and broccoli in the same oven without a problem. You can also use it for sous vide cooking because it has very low precise temperatures. So basically it can be used as a regular oven without stream, a pure steamer, a sous vide cooker, or a combination for anything that you want to bake/heat but keep moist. The Miele oven that I have has a plumbed water line so I don’t have to refill the tank. I’ve also used it as an extra warming spot when my warming drawer gets full because you can turn the temperature on very low.