ᐅ House Photos Discussion Corner – Share Your Home Pictures!

I have been using the new Siemens oven for 3 weeks now and haven't noticed any issues so far. It works great. Muffins turn out perfect, and the bread was also excellent. Still need to try making pizza though.

@Climbee I'm a bit worried about the basement somehow... but it's also an interesting story. Looking forward to seeing more pictures.

At first, the oven wasn’t much of an issue for me, if I remember correctly. It is now already 12 years old.

Basement: Of course, I read through the EPDM membrane manufacturer’s website beforehand, etc. Since then, I’ve been relatively relaxed about it.

Slide&Hide here, I would never want to switch again, plenty of space and – our main reason – I no longer have to worry about touching the hot door with my forearms when it’s open...!

Climbee schrieb:
The basement is made of solid wood (like the floor slabs); the walls were delivered with openings for windows and doors partially cut but not fully removed. The wood will then be used for building the stairs.

For the wood stud frame (on the ground and upper floors), the windows are already installed as planned.

Basement in solid wood: I assume this is simply for structural reasons. The soil pushes against it, and the house weighs down from above. But I haven’t asked specifically.

It must be due to structural reasons. Solid wood is more stable than wood stud framing. Our basement has solid wood on three sides. For wood stud framing, the basement walls would have had to be built as masonry or we would have needed to set back 1 meter (3 feet) from the retaining wall.

In our case, all walls and the intermediate ceiling are made of solid wood.

Miele is out of the question even for my parents and in-laws. The appliances don’t last forever anymore, and for under 10 years, they are too expensive.

My Neff oven heats up quickly and evenly. There’s no need to rotate cakes or pizzas.
The Slide & Hide door was the deciding factor for the purchase and it’s really great. I also find the operation user-friendly.

In my opinion, brands within the same price range don’t differ much. I think the features have to suit your needs. Slide & Hide only makes sense for ovens built at waist height. Other ovens can’t do convection at 170°C (340°F) for 40 minutes—you first have to adjust settings for meat, pork, 1.2 kg (2.6 lbs).

haydee schrieb:
Others can’t do convection heat 170 degrees Celsius (340°F) for 40 minutes, you have to set it first for meat, pork, 1.2 kg (2.6 lbs)

That’s exactly how Miele explained it to us, and that would be a dealbreaker for me. I also want to be able to set the temperature and maximum time myself. But usually, I prefer to just check how much time is left.

Müllerin schrieb:
No, we didn’t want a saddle-shaped stair because if the treads go all the way to the wall, you eventually get a dirt edge there. Or if there’s more space, then things can fall through. Also, we prefer the look with stringers.

Price... yeah, the price
a good 11,000 for the lower stairs with risers and the upper without.

I see! I’ll have to reconsider the saddle-shaped stairs. Seems like they have downsides too.

Wow, that’s a lot! We’re already paying an extra charge for the oak stairs with risers (about 2,000, the standard is a simple steel open-riser staircase), let’s see how much a color change would cost (I really like the white) and whether it’s even possible...