baking whole grain bread in new Miele convection oven.

My new Miele oven has a convection bake cycle, a surround baking mode where the top and bottom heating elements are on, and a traditional bake mode with only bottom heat element on.  Does anyone have experience with Miele ovens, what temp. used, what cycle used?  My normal daily bread is an oatmeal, wheat bread using 1 cup oatmeal, 1 cup whole wheat flour, and  5 cups unbleached bread flour.  Thanks, Lynn