Thanks to all above - it sounds like the problems I am having are pretty standard.  I do agree that most of the things I am less than happy about are probably not that huge an issue on such a great machine and due to normal wear and tear.  I have been using digital scales since it went to Melbourne when no problem was found as I never trusted them after that.  The funny thing is I only realise they are faulty when I make risotto and after I put everything in, the bowl is almost full and then the varoma is full to the very very top. 

Thanks for the feedback

Pippa

I have thought about the whole consultant selling to people when they knew the next model was about to come out.  Why would they sell the old model to you in a hurry when they need 3-5 sales (I haven't seen anyone sure about how many yet!)o f the new model to re-sign as a consultant.? Why not hold your sale off and have a guaranteed sale when they need one?  I think most, if not all consultants would have sold the 31 genuinely not knowing the 5 was imminent.

Ooooh mine sometimes makes the same noise around speed 4 as well.  What was the outcome?

Thanks so much judydawn - that was the problem.  No sticking if I preheat the bowl!

Yum - just made this for presents.  Worked well, but there were about 3 largish lumps, so perhaps I added the egg too fast? 
Can I please clarify - once you decrease the temp to 80 degrees, do you then cook it for 10 minutes, 80 degrees, speed 3 while slowly adding the egg mix?
Thanks

Pippa

Is it one "l" or two???  Regardless, here is a recipe for Chilli sauce I just made as Father's Day gifts:

Chillis - the amount of chillies you use depends on what kind and how hot you want the sauce to be.  I read recipes that called for 250g of chillies, we only had about 25g of super hot Bird's Eye Chillies - this was enough!
1 tin tomatoes (or 400g fresh tomatoes)
1/4 cup sugar
!/4 cup white wine vinegar

Blitz all the ingredients together on speed 5 for 10 seconds
Scrape down the sides of the bowl and cook for 15 minutes, speed 1, 100 degrees
Once cooked blend all ingredients turning the dial slowly up to speed 10 for 30 seconds

Store in sterilised bottles in the fridge ready for pouring

To decrease the heat, you can take the seeds and the membrane out of the chillies.  You can also add water to the sauce to dilute it.

WARNING: if you start cutting or deseading the chillies, wear rubber gloves or make sure you wash your hands thoroughly before touching anything else - especially your eyes or mouth  

This recipe is a combination of recipes I read when looking to make chili sauce.  The only other Thermomix one I found was here http://www.recipecommunity.com.au/recipes/xxx-chilli-sauce/42231

Yep, I answered a question recently where someone was having trouble editing a recipe. They lost the lot when using the back button.

I mentioned that I didn't bother putting recipes on that forum anymore as it was too clunky and took forever.
Then said I put them on THIS forum.
My comment disappeared! Funny that...

I wonder if that was me.  I asked that very question a few weeks ago and got no answer from HO, just a single reply from someone else and certainly never saw your response meganjane!