clock slowing is not right, I'd suspect the voltage but you said you've checked that. Prob time to have a miele tech out to trouble shoot. Be sure to get an experienced one.

have you verified the display temp. is accurate with an oven thermometer?

no oven temp does not match food temp. you don't want a 400 degree pork roast do you?

I have checked with a dial thermometer and it does seem to be off, but I know those aren't always accurate themselves. Sometimes higher than the oven temp by 10 degress, sometimes lower than oven temp by 20 degrees. When I set oven for 400, dial thermometer seems to be sit at 380.

The voltage was checked two times over the phone with two separate techs.

Question about using the oven as a warming device. What would you recommend setting the oven to to keep food safely warm? Convection, regular bake? 160-170? I believe food should be kept above 140 or 145 to be safe from bacteria.

Thanks again. It does sound like there is a problem. Geesh, I was an original Electrolux ICON refrigerator owner, 3 bad ones! Also, have had cooling issues with my Liebherrs. Two new boards, still not consistent cooling. Out of 8 new appliances in the last 3 yrs, only my Miele Induction and Asko DW have performed as advertised.

Just to be clear, are you sticking a meat thermometer into your food and expecting it to be the same as the oven temperature? As antss said, food temperature does not match oven temperature - you need to check your oven with an oven thermometer. Also, oven temperature will vary a bit as the oven cycles on and off so they won't match exactly at any given point in time.

I should add, how do I get an experienced tech? I'm in Oregon and apparently the distributor handles all of the service calls. I would settle for competant at this point.

Food that is cooked is generally safe. Cooking takes care of everything. Keeping it warm does not make it more or less safe. I don't know where that idea came from. It's a misunderstanding. There are no worries once meats or poultry are cooked until juices run clear.

If you want food to be hot when you serve it, set the oven on regular bake at 200. That's the default keep-warm temperature. Having said that, 30 minutes is a long time to keep food warm because it does continue to cook.

The nice thing about the Miele is you can set it to go on automatically. Rather than keeping food in the oven for hours, cook it, let it cool down then return it to the oven and set the oven to reheat it for you 30 to 40 minutes before you want to serve it. Convenient and surely less dried out.

The temperature variations you describe have been reported by others -- something's amiss and they get taken resolved when you stay on it.

Where in Oregon? Our service person comes from the LUWA in Washington to service the Portland area. I think he goes as far south as Salem. I get the same guy every time I call Miele. He is pretty experienced and as far as I know the only service tech in the metro area. He has been out to service the ovens a number of times, as well as the refrig/freezer. We'er getting to be old friends. I had problems with my oven temps - they changed out the door seal, replaced the convection fan, and ultimately replaced the entire circuit board electronics. I had difficulty convincing Miele that I needed a service call - they told me that I didn't know how to use their ovens, but ultimately agreed to give me a "courtesy" call. That is when they found all the problems.

@lucypwd -

I'm in Far NW Portland. I, too, have had a difficult time getting Miele to accept that there could possibly be something wrong with their oven. Sounds like I have valid concerns. I have been up to Luwa in Seattle to sit at a demonstration, so they would be doing the repair. Perhaps I can call Luwa to push it through. I never thought I would have issues getting Miele to service their product, from the sound of some other posts, a letter to New Jersey is sometimes required. This was NEVER an issue with Wolf.

@rococogurl -

Is 200 degress the default for warming drawers? I'm concerned about leaving something in the oven for 2-3 hours after it is done and trying to keep it warm enough. I read that food not kept at safe temps after 2 hrs, poses a health hazard (cooked or non-cooked). I see 30 minutes not being an issue, but leaving a Pork Chop or Meatloaf in for 3 hrs and then having it only register 125 on an instant-read is just not safe. What would you think the max amt of time you could leave something in the oven on 200 for to keep the food warm without becoming overly dry versus taking it out, putting it in the refrigerator, and reheating it when you get home from wherever?

@Monaw -

I DID verify the voltage with TWO different techs over the phone. I wish that was the problem. With all of the issues I have had with appliances recently, I'm beginning to think the problem is me.

@ all Miele oven owners -

Do you use a broiler pan? How have your results been? I've posted this before, but didn't get any real responses. I am wondering if my temp issues are affecting the broiler performance as well. I know it won't work like my old gas infrared Wolf broiler, but most of my broiled meats come out overcooked and pale. I've given up and gone back to pan searing and finishing off in the oven.

Ok, I'm sure the oven is set at correct voltage on the computer and seems to be keeping the setting. However, have you or and electrician verified what's coming out of the wall?

Is it consistent?

That said, I suspect that you've got some internal problem, Miele does have stuff come off the line that isn't perfect or fails prematurely despite high quality build and control.

20 degrees off is not right. They claim 1-2 degrees accuracy, and I'll take 5 +/- in the real world but not 20. Be sure you are using the correct thermometer like weissman said.

baver -- warming drawers are no standard. I would never accept an appliance manufacturer or the function of an appliance as a standard for anything.

200F is the default temperature to keep food warm because 212F is boiling. It's 12 degrees below boiling.

"I read that food not kept at safe temps after 2 hrs, poses a health hazard (cooked or non-cooked)" .

Don't know what you're reading but cooked is cooked. If you cook any meat or poultry until the juices run clear -- IOW they are not tinged with blood -- it is safe unless it's contaminated in some other way.

Unless it is very hot -- over 80degrees in the kitchen -- or you have raw egg in a mixture or homemade mayonnaise (with raw egg) or some medium in which bacteria could grow, cooked food generally will not spoil if left out. Even cooked meatloaf or a cooked porkchop, vegetables etc.

Washing hands, keeping kitchen counters and utensils clean, sterilizing cutting boards from time to time, and being sure you don't put a raw food on a surface and then put cooked food on the same surface without cleaning it -- cross-contamination -- are issues. Water can be an issue these days.

Meatloaf is often eaten cold or at room temp in sandwiches. Safe. Ditto for a pork chop. You don't need to reheat cooked meatloaf before eating it cold. Or reheat pieces of cooked pork chop to put on a salad.

So cook it, cool it down and leave it in a cool place -- 3 to 4 hours is fine, again if the kitchen is 75 or lower (instant-read thermometer will tell you that too). The cooler the better. My kitchen is usually around 65 and I've never ever had a problem, not through 10 years of teaching cooking classes or 4 cookbooks, plus testing for reviewing cookbooks. Even accidentally leaving something out overnight.

From room temperature, I reheat most in a 200 degree oven 30 to 45 minutes. From fridge straight to oven requires a higher temperature -- say 300 to be sure -- until the food is hot when a metal skewer or knife blade is inserted into the center and feels hot to your lip.

Since your oven is slow, as you say, reheat at 250 or 275 until it's fixed. But a porkchop or meatloaf in a warming drawer for 3 hours is not worth eating IMO. It's like eating something from a cafeteria steam table -- or worse.