Through a stroke of sheer luck I've been able to buy a Manz oven, type 17/3 (an old one, no glass in the door). So far I've been baking some bâtards and am experimenting a bit with keep the protection sheets in or out, baking with falling temperatures and such. Anyone else here with a Manz who can share tips with me? The few loaves I baked with it were excellent, and it's a very sturdy oven.