Yikes Lucy. I use convection for just about every pie I make.

Do a search here, you can find the whole saga of my ovens which ended up being replaced as they were not working correctly - but the new ones are.

Your ovens don't sound like they are working correctly. I would highly recommend that next time the tech is there - you bake him a pie. It's the best demo that despite what the instrumentation is saying - the ovens aren't performing they way they should be. I have a blueberry pie recipe that is done at 350 in 45 minutes or less.

I bake my Challah, bread I make every week, at 350 - 375 depending what else is in the oven, for 3- minutes or so depending on temp, until the internal temp is 195.

loves2cook - I slid a tray under the rack to catch drips. Do you think that could have caused the problem?

Have you ever tried another bake function for pies other than convection?
I'm pretty sure you bake the Challah longer than 3-minutes(g)

hehe that should have been 30 minutes. Baking on a tray can cause it to take longer but not double the time..

I bake most stuff on bake but souffles and angel food cake go in surround and pizza is intensive. Rococogirl and trailrunner are more diverse. try a cross post over on kitchens

If you are talking about the drip tray that was not touching the pie pan then the air would have circulated just fine. I wouldn't set it directly on the tray though but still that would not have taken that much longer. I am amazed that the auto roast worked...I think I remember when you posted all of that at T'giving. And then nothing else.

My most used setting is plain convection. I have branched out since rococogurl said she uses more settings. Intensive now for the pizzas. I use the rotisserie all the time now and it is perfect. 1/2c water in pan and no mess in the oven. I never use the regular non convection bake. It will never get anything done...that is my experience and also what I have read. It is not like your old non convection bake...I tried to bake with it when we first got our ovens and was very aggravated as stuff never got done. So make sure you are using a convection setting. Drip pan below your bake an but not touching. I don't alter temps for convection either . And I bake the Challah at 350 for 30 too.

I agree with 246...have something ready to go in the oven for 30-45 min when he gets there and then let him watch the preheat and the baking. All I can suggest. This is a bummer. c

Try baking some simple things like cake mix and cookies on convection bake and make sure you preheat the oven for at least 20 minutes. Check oven temp with mercury-like oven thermometer if you can get one. If a cake mix doesn't come out correctly and on time, then you have absolute proof that the oven is not working correctly. I know you want your pies to come out correctly, however you need to get down to the bottom of your problem first. Cake mixes are made not to fail, so when they do you know something's wrong. If you are still unhappy with your results write a letter to the head of Miele in Princeton outlinging what your expectations were when you purchased a Miele and what the results have been. I did that with my dishwasher and within a week I got a phone call from the head of the service area, a tech was dispatched and the problem solved. The top brass take the Miele service reputation very seriously. Let us know what happens.

momotom is right. I got to thinking that you really need to use a "fool proof" test to make them see that it is failing.

Also for fruit pies I bake them as my Gmother and Mom did. Start on the lowest rack at 450 for 15 min. Then lower to 350 for 20- 30. Apple takes longer than say blueberry. This sets the crust and insures that the bottom crust will be nicely done. GOOD LUCK and keep us posted. c

Good tip ladies on the never-fail cake mix.

BTW, in the Why do you love your Miele ovens thread, rococogurl mentions she bakes her apple pies on intensive and gets a really good bottom crust that way. c, have you given that a try?

lucy, there's most definitely a learning curve on the oven settings but as other suggest, I'd do a test.

Buy a Duncan Hines cake mix. Any flavor. Bake it exactly as the recipe states in any pan on the third runner up using convection bake. In my oven, no matter which pan I use, mixes come out exactly to the minute as 246 says. Or, buy some Toll House cookies in a refrigerator pack and do a test with those, also using racks in center of oven and Convection Bake.

Be sure the splatter screen is removed in the back of the oven as it's easy to forget to remove it, which will delay your baking time (ask me how I know, lol).

If your oven does a mix or cookies on time -- mine does this perfectly -- we can coach you until you get the hang of the various settings. If it doesn't, as 246 says, there is an issue for Miele to adjust.

246 knows the differences best since she went through a replacement.

Re the pie -- over on the other Miele thread there's a photo of my apple pie. I mostly use Intensive for all pies as that browns the bottom of the crust and makes it crisp -- think you can see that in one of the pix I posted.

No worries as we're all around to help out.

Nice pie picture! I will try the intensive bake. Before that I will try a cake mix as you all suggest.

So far I've had my icemaker replaced, the electronic panel for the refrig replaced, the convection fan on the lower oven replaced, the electronic board for the double ovens replaced,and the latest visit to fix the new convection fan because it was hitting the oven and sounded like machine gun fire. I've had the appliances since the end of October and have only just got the lower oven working! My dishwasher however is a dream and I love it!!

Hi, I'm going to jump in here, too and follow all the advice of those of you who have gotten your Miele ovens working satisfactorily.

I've been following the suggested modes in the operation manual for different foods so I have tried something other than convection bake. Maybe I mentioned on one of my threads that the Miele home ec chef suggested using the convection bake for almost everything and not to lower the temp by the recommended 25 degrees unless the food will be in the oven longer than 30 min. Less than that use the temp recommended in the recipe.

I'm going to try the remote probe test and the cake mix test. I found pies take almost double the time too. I'll try intensive bake next time. Where is that pie picture again????

I have tried pies on convection bake and on surround. I will next try intensive, but why should I? Shouldn't I be able to bake a pie on convection without a master's degree?????

Here are the pie photos, again.

I'd first figure out if the ovens are working properly. Will be interested to hear what happens on the test Don't forget to remove the filter in the back.

When baking a single item or items that all fit on one rack, where in the oven do you place the rack? It has occured to me that I may need to place the rack lower than I am used to doing. I made pumpkin bread last night - 2 loaves; the recipe instructed baking 350 for 75 to 90 minutes. I used convection bake at 350, middle rack - at 75 minutes the top was quite done but a toothpick indicated it was very goopy yet. I left it another 5- 8 minutes and it was almost perfect with the exception of slightly overbaked on top. I'm wondering if I need to drop my rack to the 2nd from the bottom. I also wonder if the loaves would have done better at 325 - but given my past experience I am reluctant to drop the temps...............

A good guide is to always have the top of the item you are baking as close to the middle of the oven as possible. HTH.

In theory, convection bake should heat evenly thoughout the oven. But I find I use the bottom runner or the second one up. My sense though, from years of making quick breads, is that 350 degrees for 75 to 90 minutes will give a very brown result on the top in most any oven. I can see that time at 325, or even 335. But at 350 I'd want to go 50 to 60 minutes and most of my recipes in that time (albeit for brownie style or rectangular pans) are in the 25-35 minute range.

The nice thing with the digital readout is you can set the oven for 335 and see how the recipe does. It should take care of the problem. If not, I don't see any disadvantage in lowering it to 325, which is what I'd normally use for that length of time. I have some that even cook at 300.