Thermador PODMC301W Mode d'emploi

Use and care

GUIDE

THERMADOR.COM

Masterpiece® and Professional Series Built-in Oven

ME301WS MED301WS MED301LWS

MED301RWS PO301W POD301W POD301LW

POD301RW ME302WS MED302WS

MED302LWS MED302RWS PO302W POD302W

POD302LW POD302RW MEM301WS POM301W

MEDMC301WS PODMC301W MEDMCW31WS

PODMCW31W MEDS301WS PODS301W

MEDS302WS PODS302W

Table of

CONTENTS

Table of Contents

Use and care manual

9 Safety Definitions .................................................. 3

IMPORTANT SAFETY INSTRUCTIONS ........................ 4

Proper Installation and Maintenance .............................. 4

Fire Safety ....................................................................... 4

Burn Prevention .............................................................. 5

Child Safety ..................................................................... 6

Cleaning Safety ............................................................... 6

Cookware Safety ............................................................. 6

Proposition 65Warning .................................................. 6

Causes of Damage ...................................................... 7

Protecting the Environment ....................................... 7

Saving Energy ................................................................. 7

Tested for You in Our Cooking Studio ........................ 8

Cakes and Small Baked Items ......................................... 8

Silicone Molds ................................................................. 8

Recommended Setting Values ........................................ 8

Heating Modes - Steam Oven .................................... 8

Heating Modes - Steam Oven ........................................ 8

Steam Programs ............................................................ 12

Steam Oven Cooking Charts ........................................ 13

Heating Modes - Conventional Oven ....................... 19

Heating Modes - Conventional Oven ........................... 19

Conventional Oven Cooking Charts ............................. 24

Troubleshooting ....................................................... 29

STATEMENT OF LIMITED PRODUCT WARRANTY ... 30

What this Warranty Covers & Who it Applies to .......... 30

How Long the Warranty Lasts ....................................... 30

Repair/Replace as Your Exclusive Remedy ................... 30

Out of Warranty Product ............................................... 31

Warranty Exclusions ...................................................... 31

Obtaining Warranty Service: ......................................... 31

THERMADOR® Support .......................................... 32

Service ........................................................................... 32

Parts and Accessories ................................................... 32

9 Safety Definitions

Safety Defi nitions

9 WARNING

This indicates that death or serious injuries may

occur as a result of non-observance of this warning.

9 CAUTION

This indicates that minor or moderate injuries may

occur as a result of non-observance of this warning.

NOTICE: This indicates that damage to the appliance or

property may occur as a result of non-compliance with

this advisory.

Note: This alerts you to important information and/or

tips.

9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

4

IMPORTANT SAFET Y I NS T RUCT I ONS RE AD AND SAVE THESE INSTRUCTIONS

WARNING

When properly cared for, your new appliance has been

designed to be safe and reliable. Read all instructions

carefully before use. These precautions will reduce the

risk of burns, electric shock, fire, and injury to persons.

When using kitchen appliances, basic safety precautions

must be followed, including those in the following pages.

Proper Installation and Maintenance

Have the installer show you the location of the circuit

breaker or fuse. Mark it for easy reference.

This appliance must be properly installed and grounded

by a qualified technician. Connect only to properly

grounded outlet. Refer to Installation Instructions for

details.

This appliance is intended for normal family household

use only. It is not approved for outdoor use. See the

Statement of Limited Product Warranty. If you have any

questions, contact the manufacturer.

Do not store or use corrosive chemicals, vapors,

flammables or nonfood products in or near this

appliance. It is specifically designed for use when

heating or cooking food. The use of corrosive chemicals

in heating or cleaning will damage the appliance and

could result in injury.

Do not operate this appliance if it is not working properly,

or if it has been damaged. Contact an authorized

servicer.

Do not obstruct oven vents.

Do not repair or replace any part of the appliance unless

specifically recommended in this manual. Refer all

servicing to an authorized servicer.

In the event of an error the display will show an error

code. If pressing the TIMERS button does not resolve the

error, disconnect the appliance from the power supply

and call Customer Service.

WARNING

When removing the door make sure oven is cool and

power to the oven has been turned off before removing

the door. Failure to do so could result in burns.

The oven door is heavy and fragile. Use both hands to

remove the oven door. The door front is glass. Handle

carefully to avoid breaking.

Grasp only the sides of the oven door. Do not grasp the

handle as it may swing in your hand and cause injury or

damage.

Failure to grasp the oven door firmly and properly could

result in personal injury or product damage.

Lay the door on a flat smooth surface so that the door

cannot fall over. Failure to do so may result in personal

injury or damage to the appliance.

WARNING

To avoid injury from hinge bracket snapping closed, be

sure that both levers are securely in place before

removing door. Also, do not force door open or closed -

the hinge could be damaged and injury could result.

WARNING

Make sure the appliance and lights are cool and power

to the appliance has been turned off before replacing the

light bulb(s). Failure to do so could result in electrical

shock or burns. The lenses (if equipped) must be in

place when using the appliance. The lenses (if equipped)

serve to protect the light bulb from breaking. The lenses

(if equipped) are made of glass. Handle carefully to

avoid breaking. Broken glass can cause an injury.

WARNING

Light socket is live when door is open if main power

supply is not turned off. To avoid electric shock

disconnect main fuse or circuit breaker before accessing

light bulb(s).

Fire Safety

WARNING

NEVER cover any slots, holes or passages in the oven

bottom or cover an entire rack with materials such as

aluminum foil. Doing so blocks air flow through the oven.

Aluminum foil linings may also trap heat, causing a fire

hazard.

If materials inside an oven or warming drawer should

ignite, keep door closed. Turn off the appliance and

disconnect the circuit at the fuse or circuit breaker panel.

WARNING

Use this appliance only for its intended use as described

in this manual. NEVER use this appliance as a space

heater to heat or warm the room. Doing so may result in

overheating the appliance. Never use the appliance for

storage.

Always have a working smoke detector near the kitchen.

In the event that personal clothing or hair catches fire,

drop and roll immediately to extinguish flames.

Have an appropriate fire extinguisher available, nearby,

highly visible and easily accessible near the appliance.

Smother flames from food fires other than grease fires

with baking soda. Never use water on cooking fires.

5

9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

WARNING

TO REDUCE THE RISK OF INJURY TO PERSONS IN

THE EVENT OF A GREASE FIRE, OBSERVE THE

FOLLOWING:

a.

SMOTHER FLAMES with a close-fitting lid, cookie

sheet, or metal tray, then turn off the burner. BE

CAREFUL TO PREVENT BURNS. If the flames do not

go out immediately, EVACUATE AND CALL THE FIRE

DEPARTMENT.

b.

NEVER PICK UP A FLAMING PAN – You may be

burned.

c.

DO NOT USE WATER, including wet dishcloths or

towels – a violent steam explosion will result.

d.

Use an extinguisher ONLY if:

- You know you have a Class ABC extinguisher, and

you already know how to operate it.

- The fire is small and contained in the area where it

started.

- The fire department is being called.

- You can fight the fire with your back to an exit.

Burn Prevention

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR

SURFACES OF OVEN - Heating elements may be hot

even though they are dark in color. Interior surfaces of an

oven become hot enough to cause burns. During and

after use, do not touch, or let clothing, potholders, or

other flammable materials contact heating elements or

interior surfaces of oven until they have had sufficient

time to cool. Other surfaces of the appliance may

become hot enough to cause burns. Among these

surfaces are oven vent openings, surfaces near these

openings and oven doors.

Exercise caution when opening the appliance. Standing

to the side, open the door (or drawer) slowly and slightly

to let hot air and/or steam escape. Keep your face clear

of the opening and make sure there are no children or

pets near the unit. After the release of hot air and/or

steam, proceed with your cooking. Keep doors shut

unless necessary for cooking or cleaning purposes. Do

not leave open doors unattended.

Do not heat or warm unopened food containers. Build-up

of pressure may cause the container to burst and cause

injury.

Always place oven racks in desired location while oven is

cool. Always use oven mitts, when the oven is warm. If a

rack must be moved while oven is hot, do not let

potholder contact the heating elements.

CAUTION

To avoid possible injury or damage to the appliance,

ensure rack is installed exactly per installation

instructions and not backwards or upside down.

Always use dry potholders. Moist or damp potholders on

hot surfaces may result in burns from steam. Do not let

potholder touch hot heating elements. Do not use a towel

or other bulky cloth.

WARNING

SCALDING HAZARD

Movement when opening the appliance door and when

removing the cookware can cause hot liquid to spray

out. Do not stand too close to the appliance when

opening it. Open appliance door carefully. Remove

cookware carefully. Keep children away.

Secure all loose garments, etc. before beginning. Tie

long hair so that it does not hang loose, and do not wear

loose fitting clothing or hanging garments, such as ties,

scarves, jewelry, or dangling sleeves.

Use caution when cooking foods with high alcohol

content (e.g. rum, brandy, bourbon) in the oven. Alcohol

evaporates at high temperatures. There is a risk of

burning as the alcohol vapors may catch fire in the oven.

Use only small quantities of alcohol in foods, and open

the oven door carefully.

WARNING

RISK OF SCALDING

Hot liquid may spill over the sides of cooking

accessories when they are removed from the oven

cavity. Carefully remove cooking accessories with oven

mitts.

WARNING

RISK OF SCALDING

Hot steam can escape when you open the appliance

door. Steam is not visible at certain temperatures. Do not

stand too close to the appliance when opening it. Open

the appliance door with caution. Keep children away.

WARNING

RISK OF BURNS

Hot steam can leak during operation. Do not touch the

ventilation openings. Keep children away.

WARNING

RISK OF SCALDING

Even after switching off, the water on the oven bottom is

still hot. Do not wipe up water from oven bottom

immediately after use. Allow the appliance to cool down

before cleaning it.

9 IMPORTANT SAFETY INSTRUCTIONS

READ AND SAVE THESE INSTRUCTIONS

6

Child Safety

When children become old enough to use the appliance,

it is the responsibility of the parents or legal guardians to

ensure that they are instructed in safe practices by

qualified persons.

Do not allow anyone to climb, stand, lean, sit, or hang on

any part of an appliance, especially a door, warming

drawer, or storage drawer. This can damage the

appliance, and the unit may tip over, potentially causing

severe injury.

Do not allow children to use this appliance unless closely

supervised by an adult. Children and pets should not be

left alone or unattended in the area where the appliance

is in use. They should never be allowed to play in its

vicinity, whether or not the appliance is in use.

WARNING

Items of interest to children should not be stored in an

appliance, in cabinets above an appliance or on the

backsplash. Children climbing on an appliance to reach

items could be seriously injured.

Cleaning Safety

Risk of severe burns! Do not clean the appliance

immediately after turning it off. The water in the bottom of

the oven cavity is still hot. Wait until the appliance has

cooled down.

Keep oven free from grease build up.

WARNING

RISK OF INJURY

Scratched glass in the appliance door can burst. Do not

use any glass scrapers or strong or abrasive cleaning

agents.

WARNING

RISK OF ELECTRICAL SHOCK

Moisture entering the appliance can cause an electrical

shock. Don't use a high-pressure cleaner or steam

cleaner.

Birds have very sensitive respiratory systems. Keep pet

birds out of the kitchen or other rooms where kitchen

fumes could reach them. During self-clean, fumes are

released that may be harmful to birds. Other kitchen

fumes such as overheating margarines and cooking oils

may also be harmful.

When self-cleaning, confirm that the door locks and will

not open. If the door does not lock, do not run Self-

Clean. Contact service.

Do not block the oven vent(s) during the self-cleaning

cycle. Always operate the unit according to the

instructions in this manual.

IMPORTANT SAFETY NOTICE: The California Safe

Drinking Water and Toxic Enforcement Act requires the

Governor of California to publish a list of substances

known to the state to cause cancer, birth defects or other

reproductive harm, and requires businesses to warn

customers of potential exposure to such substances. The

burning of gas cooking fuel and the elimination of soil

during self-cleaning can generate some by-products

which are on the list. To minimize exposure to these

substances, always operate this unit according to the

instructions contained in this booklet and provide good

ventilation.

Cookware Safety

Do not place food directly on oven bottom.

Follow the manufacturer’s directions when using cooking

or roasting bags.

WARNING

RISK OF ELECTRIC SHOCK

Use of a wrong meat probe can damage the insulation.

Use only the meat probe intended for this appliance.

Ovenware must be heat and steam resistant. Silicone

baking pans are not suitable for conventional heating

mode with added steam.

When using Steam mode with a perforated cooking pan,

always slide the universal pan in rack position 1or 2.

The universal pan will catch any drippings.

The oven bottom must always remain clear. Always place

ovenware on the rack or in the perforated cooking pan.

Proposition 65Warning:

This product may contain a chemical known to the State

of California, which can cause cancer or reproductive

harm. Therefore, the packaging of your product may

bear the following label as required by California:



&DQFHUDQG5HSURGXFWLYH+DUPZZZ3:DUQLQJVFDJRY

67$7(2)&$/,)251,$352326,7,21:$51,1*

:$51,1*

7

Causes of Damage

NOTICES

▯ Do not place accessories, foil, greaseproof paper or

ovenware on the oven cavity bottom. This will prevent

the oven from heating properly resulting in increased

cooking (or baking and roasting) times and overheat

the oven cavity bottom causing damage to the enamel.

▯ Aluminum foil: Aluminum foil in the oven cavity must

not come into contact with the door glass. This could

cause permanent discoloration of the door glass.

▯ Water in a hot oven cavity: Do not pour water into the

oven cavity when it is hot. This will cause steam. The

change in temperature can cause damage to the

enamel.

▯ Moisture in the oven cavity: Over an extended period

of time, moisture in the oven cavity may lead to

corrosion. Allow the oven cavity to dry after use. Do

not keep moist food in the closed oven cavity for

extended periods of time. Do not store food in the

oven cavity.

▯ Cooling with the appliance door open: Following

operation at high temperatures, only allow the oven

cavity to cool down with the door closed. Do not use

anything to block the door from closing. Even if the

door is only left ajar, the front of nearby furniture may

become damaged over time.

Only leave the oven cavity to dry with the door open if

a large amount of moisture was produced during

operation.

▯ Fruit juice: When baking juicy fruit pies, do not pack

the dish too generously. Dripping fruit juice leaves

stains that cannot be removed. If possible, place on a

baking sheet lined with aluminum foil.

▯ Dirty gasket: If the steam oven door gasket is dirty, the

appliance door may not close properly during

operation. The fronts of adjacent cabinets could be

damaged. Always keep the gasket clean.

▯ Appliance door: Do not sit on the appliance door, or

place or hang anything on it. Do not place any

cookware or accessories on the appliance door. The

appliance door should never be used as a seat, shelf

or worktop.

▯ Inserting accessories: Depending on the appliance

type, accessories can scratch the door glass when

closing the door. Always fully slide accessories into

the oven cavity.

▯ Transporting the appliance: Do not carry or hold the

appliance by the door handle. The door handle cannot

support the weight of the appliance and could break.

Protecting the Environment

Your new appliance is energy-efficient. Here you can find

tips on how to save even more energy when using the

appliance, and how to dispose of your appliance

properly.

Unpack the appliance and dispose of the packaging in

an environmentally friendly manner.

Saving Energy

▯ You may remove unneeded oven racks or accessories

from the oven cavity before cooking. This will reduce

the amount of preheat time required.

▯ Open the appliance door as infrequently as possible

when the appliance is in use.

▯ It is best to bake several cakes one after the other

while the cavity is still warm and the oven does not

need to preheat again.

▯ Keep your oven clean and avoid grease buildup as

this may lengthen preheat times and increase

emissions.

8

Tested for You in Our Cooking Studio

This chapter is a selection of dishes and the ideal

settings for them along with the proper heating methods

and temperatures best suited for the dish. Information on

suitable cooking accessories and the proper rack level in

the oven along with tips about cookware and preparation

is provided.

Note: A lot of steam can build up in the oven cavity

when cooking food.

Your appliance is very energy-efficient and radiates very

little heat to its surroundings during operation. Due to the

high difference in temperature between the appliance

interior and the external parts of the appliance,

condensation may build up on the door, control panel, or

adjacent kitchen cabinet panels. This is normal. Open the

door slowly and carefully when operating the oven.

Cakes and Small Baked Items

The appliance offers a range of heating types for the

preparation of cakes and small baked items. The ideal

settings for many dishes can be found in the settings

tables.

Only use original accessories supplied with the

appliance. These have been tailored to the cooking

compartment and the operating modes of the appliance.

Wire Rack

Insert the wire rack with the open side facing the

appliance door and the curved lip pointing downwards.

Always place cookware, baking pans and dishes on the

wire rack.

Baking pans

Shiny aluminum baking pans are most suitable.

Baking pans, ceramic and glass dishes extend baking

time and can cause the food to not brown evenly.

Parchment Paper

Only use parchment paper that is suitable for the

selected temperature. Always cut parchment paper to

size.

Silicone Molds

For optimal cooking results, shiny aluminum bakeware is

recommended.

If using silicone molds, follow the manufacturer's

instructions and recipes. Silicone molds are often smaller

than normal baking pans. Quantity and recipe

specifications may vary.

Silicone molds are unsuitable for steam-assisted cooking

and steaming.

Recommended Setting Values

The table lists the optimal heating mode for food items.

The temperature and baking time depend on the amount

and consistency of the food. For this reason, setting

ranges are indicated. Try using the lower values to start

with. A lower temperature results in more even browning.

You can increase the temperature next time if necessary.

Note: Baking times cannot be reduced by using higher

temperatures. Cakes or small baked items would only be

cooked on the outside, and would not be fully baked in

the middle.

Preheating is necessary for cakes and baked goods. Do

not place your food or accessories into the oven cavity

until it has finished preheating. Preheating is not required

for meats or frozen convenience foods when using the

appropriate modes.

If you wish to follow one of your own recipes when

baking, you should use similar baked goods in the table

as a reference. Additional information can be found in the

baking tips table.

Remove unused accessories from the oven cavity. This

will ensure that you achieve the best possible cooking

results.

Heating Modes - Steam Oven

Here, you can find descriptions of heating modes and

recommendations for best cooking results.

Also refer to the cooking charts following this section for

more information.

Only use original accessories supplied with your

appliance. These have been tailored to the oven cavity

and operating modes of your appliance.

Steam- assisted baking

Certain types of baked item (e.g. yeast-risen pastries) get

more and more glossy if baked with the Add Steam

mode. The baked item does not dry out as much.

Steam-assisted baking is only possible on one rack.

Some food turns out best if they are baked in several

stages. These dishes are indicated in the table.

True Convection

True Convection cooks with heat from a third element

behind the back wall of the oven. The heat is circulated

throughout the oven evenly by the convection fan.

True Convection is well suited for baking individual

serving-sized foods such as cookies and biscuits. It is

also good for baking on multiple racks (2or 3) at the

same time. Baking cookies on all racks simultaneously is

possible. In this case, the baking time increases slightly.

9

Tips:

▯ Reduce recipe temperature by 25°F (5°C). Refer to

the cooking charts at the end of the manual for more

information.

▯ Always preheat the oven if the recipe recommends it.

▯ Place food on baking sheets with low sides or in

shallow, uncovered pans.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

Convection Bake

Convection Bake uses heat emitted from the upper and

lower heating elements. The convection fan distributes

heat evenly throughout the oven cavity.

Convection Bake is well suited for cakes, breads,

casseroles and entrees. It is also recommended when

cooking on multiple racks since the heat from the top

and bottom of the oven are distributed evenly with help of

the fan.

Tips:

▯ Reduce recipe temperature by 25°F (5°C). Refer to

the cooking charts at the end of the manual for more

information.

▯ Always preheat the oven if the recipe recommends it.

▯ Place food on baking sheets with low sides or in

shallow, uncovered pans.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

Bake

In Bake mode, the upper and lower elements cycle to

maintain the oven temperature. Bake mode can be used

to prepare a variety of food items from cake and pastries

to casseroles.

Tips:

▯ Always preheat the oven if the recipe recommends it.

▯ Baking time will vary with the size, shape and finish of

the bakeware. Shiny aluminum bakeware is

recommended for optimal food results. Dark metal

pans or nonstick coatings will bake faster and with

darker results. Insulated bakeware will lengthen the

bake time for most foods.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

Convection Roast

Convection Roast uses heat from the top and bottom

elements as well as heat circulated by the convection

fan.

This mode is well suited for preparing tender cuts of

meat and poultry. It is also suitable for roasting

vegetables. Using Convection Roast can help reduce

cooking time by as much as 25% and allows for rich

golden browning on the food.

Tips:

▯ Preheating the oven is not necessary.

▯ Let meat stand covered with foil for 10-15 minutes

after removing it from the oven.

▯ If meat is browned to your liking but not yet

done, place foil over the meat to prevent

overbrowning.

▯ Use a broil pan with a rack and grid or a shallow

uncovered pan with a rack for roasting.

▯ Do not cover meat or use cooking bags.

▯ Check doneness early since roasting time may

decrease. Refer to the Meat and Poultry cooking chart

for examples.

▯ Use the same temperature as indicated in the recipe.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Roast

Roast uses both the upper and lower elements to

maintain the oven temperature. Roasting uses more

intense heat from the upper element than the lower

element. This results in more browning of the exterior

while the inside remains especially moist.

Roast is suited for meat and poultry and less tender cuts

of meat.

Tips:

▯ Preheating the oven is not necessary.

▯ Use a high sided broil pan or roasting pan. Cover with

a lid or foil for less tender cuts of meat.

▯ For less tender cuts of meats, add liquids such as

water, juice, wine, bouillon or stock for flavor and

moisture.

▯ Roasting bags and using a lid are suitable for this

mode.

▯ When roasting whole turkey or chicken, tuck wings

behind back and loosely tie legs with kitchen string.

Convection Broil

Convection Broil combines intense heat from the upper

element with heat circulated by a convection fan.

This mode is well suited for cooking thick, tender cuts of

meat, poultry and fish. It is not recommended for

browning breads, casseroles and other foods. Always

use Convection Broil with the door closed.

Tips:

▯ Preheat oven 3-4minutes. Do no preheat for more

than 5 minutes.

▯ Steaks and chops should be at least 1½" (3 cm)

thick.

▯ Use a broil pan and grid or a deep pan with a metal

rack for broiling.

10

▯ Turn meats once during cook time. Fish does not need

to be turned.

▯ Never use heat-proof glass (Pyrex); it cannot tolerate

the high temperature.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Broil

Broil uses intense heat radiated from the upper element.

The Broil Mode is best suited for cooking thin, tender

cuts of meat (1” or less), poultry and fish. It can also be

used to brown breads and casseroles. Always broil with

the door closed.

Tips:

▯ Preheat oven 3-4minutes. Do no preheat for more

than 5 minutes.

▯ Steaks and chops should be at least ¾" (2 cm) thick.

▯ Brush fish and poultry with butter or oil to prevent

sticking.

▯ Use a broil pan and grid or a deep pan with a metal

rack for broiling.

▯ Turn meats once during cook time. Fish does not need

to be turned.

▯ When top browning casseroles, use only metal or

glass ceramic dishes such as CorningWare.

▯ Never use heat-proof glass (Pyrex); it cannot tolerate

the high temperature.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Pizza

Use Pizza mode for fresh or frozen pizza. During this

mode, heat from the upper and lower elements is

circulated throughout the oven cavity by the convection

fan.

Tips:

▯ There may be a slight decrease in baking time. Check

before minimum package time.

▯ When baking a frozen pizza:

▯ For crispy crust, place the pizza directly on the rack.

▯ For a softer crust, use a pizza pan.

▯ When proofing pizza dough, coat dough with olive oil

and cover it in a bowl tightly with plastic wrap to

prevent crust formation.

▯ Sprinkle cornmeal on the pizza pan to prevent sticking.

▯ If using a pizza paddle, sprinkle the paddle liberally

with cornmeal to help transfer the dough to the pan.

▯ If par baking handmade pizza dough, prick the dough

with a fork before baking.

Speed Convection

Speed Convection uses all heating elements with the

convection fan to evenly distribute heat throughout the

oven cavity. This mode is recommended for frozen

convenience foods and does not require preheating.

When using Speed Convection in a double oven, only

one cavity is available at a time.

By cooking with Speed Convection you can decrease

your overall cooking time since preheating is not

necessary. Foods are evenly browned and crisp on the

outside.

Tips:

▯ Cook all foods in a cold, non-preheated oven. The

food will still be done in package time.

▯ Follow the package instructions for time and

temperature.

▯ Frozen foods sold in microwaveable containers should

not be used.

▯ Cook food items on rack 4unless directed otherwise

by the food manufacturer.

Slow Roast

Slow Roast uses the upper and lower elements at low

temperatures to gently cook meat. Meat will be evenly

cooked throughout.

This mode is best suited for large boneless cuts of meat.

Place cookware in the oven and allow the oven to heat

up for about 10minutes. Sear meat on the cooktop on all

sides, then place into the preheated cookware.

Dehydrate

Dehydrate dries heat with a third element behind the

back wall of the oven. The heat is circulated throughout

the oven by the convection fan.

Use Dehydrate to dry and/or preserve foods such as

fruits, vegetables and herbs. The oven stays on 24 hours

before shutting off automatically.

Tips:

▯ Dry most fruits and vegetables at 150°F (65°C). Dry

herbs at 100°F (40°C). Refer to the Dehydrate chart

for examples.

▯ Drying times vary depending on the moisture and

sugar content of the food, the size of the pieces, the

amount being dried and the humidity in the air. Check

food at minimum drying time.

▯ Multiple drying racks (not included) can be used

simultaneously.

▯ Treat fruits with antioxidants to avoid discoloration.

11

Dehydrate Chart

Warm

In Warm, the upper and lower elements maintain a low

temperature in the oven cavity in order to keep food at

serving temperature.

This mode can be used to keep cooked foods warm until

ready to serve. Foods that should be kept moist should

be covered with a lid or with aluminum foil.

Steam

During steaming, hot steam surrounds the food and

prevents the loss of nutrients from the food. The shape,

color, and aroma of the dishes are retained.

You can cook a whole meal at once without different

flavors or aromas mixing. Place the food with the longest

cooking time in the appliance first and delay the rest until

the appropriate cooking time. The overall cooking time

will be extended with this feature, as steam escapes

each time the oven door is opened and has to be

reheated.

If the water tank runs dry during steam, the operation is

interrupted. Fill the water tank. Once the water tank is

placed back into the oven cavity, steaming will resume.

Steam Convection

This mode uses the upper and lower elements along with

the convection fan to move the hot air around the cavity.

Steam is added to help with the cooking process. With

added steam the food becomes crispy on the outside

while remaining juicy and tender on the inside.

If the water tank runs dry during steam, the operation is

interrupted. Fill the water tank. Once the water tank is

placed back into the oven cavity, steaming will resume.

Reheat

Reheat mode uses steam to gently reheat. It tastes and

looks as though it has been freshly prepared. Baked

items from the day before can be re-crisped.

Use containers that are flat and heat resistant. Cold

containers prolong the re-heating process.

When possible, only reheat dishes of the same size and

type at the same time. If this is not possible, use the

required time for the food item with the longest reheating

time. Place the food in the cookware onto the wire rack

on rack position 1.

Do not open the oven door during operation, steam will

escape.

Food Item Preparation Approx.

Drying time

(hours)

Test for doneness

Fruit

Apples Dipped in 1/4cup lemon juice and 2cups

water. 1/4" (6 mm) slices

11- 15 Slightly pliable

Bananas Dipped in 1/4cup lemon juice and 2cups

water. 1/4" (6 mm) slices

11- 15 Slightly pliable

Cherries Wash and towel dry. For fresh cherries,

remove pits

10- 15 Pliable, leathery, chewy

Orange Slices 1/4" (6 mm) slices 12- 16 Skins are dry and brittle,

fruit is slightly moist

Pineapple rings, canned Towel dried 9- 13 Soft and pliable

Pineapple rings, fresh Towel dried 8- 12 Soft and pliable

Strawberries Wash and towel dry. Sliced 1/2" (12 mm)

thick, skin (outside) down on rack

12- 17 Dry and brittle

Vegetables

Peppers Wash and towel dry. Remove membrane of

peppers, coursely chopped about 1" pieces

15- 17 Leathery with no mois-

ture inside

Mushrooms Wash and towel dry. Cut off stem end. Cut

into 1/8" (3 mm) slices

7- 12 Tough and leathery, dry

Tomatoes Wash and towel dry. Cut thin slices, 1/8"

(3 mm) thick, drain well

15- 20 Dry, brick red color

Herbs

Oregano, Sage, Parsley,

Thyme, Fennel

Rinse and dry with paper towel Dry at 100°F

(38°C), 4-

6hours

Crisp and brittle

Basil Use basil leaves 3to 4inches (7.5to 10 cm)

from the top. Spray with water, shake off

moisture and pat dry

Dry at 100°F

(38°C), 4-

6hours

Crisp and brittle

12

Proof

Dough will proof more quickly using Proof mode. It will

also ensure the dough will not dry out. Only start Proof

mode when the oven compartment has fully cooled

down.

Allow yeast dough to proof twice. Use the table for

setting recommendations for both proof processes.

Dough Fermentation

Position the dough bowl on the wire rack. Use the

settings indicated in the table. Do not open the oven

door during the proofing process as moisture will

escape. Do not cover the dough.

Final Fermentation

Place the dough into the oven on the rack level indicated

in the specific cooking charts in the section Steam Oven

Cooking Charts or Conventional Oven Cooking Charts.

Wipe moisture from the oven cavity before baking.

Defrost

This mode is suitable for defrosting frozen fruit and

vegetables. Poultry, meat and fish should ideally be

defrosted in the refrigerator.

Auto Convection Conversion

True Convection and Convection Bake modes require a

25° F (10 °C) reduction in temperature. Auto Convection

Conversion reduces the temperature you enter

automatically.

Enter the package or recipe temperature when setting

the mode. The oven control calculates the correct

temperature for these modes automatically by reducing

the input temperature by 25° F (10 °C). This is then

shown in the display.

Steam Programs

Preparing food is very easy using the various programs.

Select a program either directly through the appliance or

by using the Home Connect App. Enter the food’s weight

or amount. The program then runs automatically and

notifies you when your food is finished cooking.

To achieve the best results, the oven cavity must not be

too hot for the type of food selected. If the cavity is too

hot, a message will appear on the display. Allow the oven

cavity to cool down and start again.

9 WARNING

RISK OF SCALDING

Hot steam can escape when you open the

appliance door. Steam is not visible at certain

temperatures. Do not stand too close to the

appliance when opening it. Open the appliance

door with caution. Keep children away.

Information on the Settings

▯ The cooking result depends on the quality of the food

and the type of cookware. For an optimal cooking

result, use food that is fresh. For frozen food, use food

straight out of the freezer only.

▯ For some dishes, you will be required to enter the

weight. The appliance will then apply the time and

temperature settings for you.

It is not possible to set weights outside of the intended

weight range.

▯ Recommendations are provided on cookware, shelf

position or the addition of liquid when cooking meat.

Some food requires turning or stirring, etc. during

cooking. This is shown in the display shortly after

operation starts. An audible signal will remind you at

the right time.

▯ Information on the right kind of cookware to use and

tips and tricks for the preparation can be found in the

Cooking Tips and Instructions Guide provided with

your appliance. You may also touch the INFO button

on the control panel for this information.

Selecting a Dish

The following table shows the available categories and

dishes.

Categories Dishes

Reheat Pizza - thin 1pc.

Pizza - thin 2pcs.

Pizza - thin 3pcs.

Pizza - thin 4pcs.

Pizza - thin 5pcs.

Pizza - thin 6pcs.

Pizza - thin whole

Pizza - thick 1pc.

Pizza - thick 2pcs.

Pizza - thick 3pcs.

Pizza - thick 4pcs.

Pizza - thick 5pcs.

Pizza - thick 6pcs.

Pizza - thick whole

Vegetables Steamed cauliflower florets

Steamed green beans

Steamed broccoli florets

Steamed green asparagus

Fresh brussel sprouts

Sliced carrots

Fresh artichokes

Steamed fresh spinach

Snow peas

Potatoes Boiled potatoes w/ skin

Boiled potatoes

Cereals and grains Couscous

Poultry Whole chicken - fresh

Chicken portions

13

Steam Oven Cooking Charts

Cakes and Pastry

Beef Sirloin - fresh

Pot roast - fresh

Pork Roast - fresh

Lamb Leg of lamb- fresh

Fish Fresh fish - whole

Fresh fish - fillets

Frozen fish - fillets

Shellfish

Shrimp

Baked goods, Des-

serts

Fruit compote

Rice pudding

Breads White bread

Multigrain bread

Rye bread

Fresh bread rolls

Frozen bread rolls

Braided loaf

Flat bread

Defrost Berries

Eggs Hard-boiled eggs 1-24

Hard-boiled eggs 25-36

Rice Basmati rice

Brown rice

Long grain rice

Risotto, Arborio rice

Categories Dishes

Dish Bakeware/Accessories Rack

Position

Heating

Mode/

Symbol

Temp. in

°F (°C)

Cooking

Time in

Minutes

Cakes

Round Layer Cake 8" or 9" round pan 3 Convection

Bake

¶

325°

(160°)

25-35

Round Layer Cake, 2racks

One cake per rack

8" or 9" round pan 1& 3 Convection

Bake

¶

325°

(160°)

25-35

Sheet Cake 9" X 13" pan 3 Convection

Bake

¶

325°

(160°)

25-35

Angel Food Cake 10" tube pan 1 Bake

ƒ

325°

(160°)

35-50

Cheesecake 9" springform cake pan 2 Bake

ƒ

375°

(190°)

40-50

Bundt Cake 12cup Bundt cake pan 2 Bake

ƒ

325°

(160°)

35-50

14

Cookies

Sugar Cookies cookie sheet 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Sugar Cookies, 2racks cookie sheets 1& 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Sugar Cookies, 3 racks cookie sheets 1, 2& 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Chocolate Chip Cookies cookie sheet 3 True Con-

vection

‚

325°-350°

(160°-180°)

8-17

Chocolate Chip Cookies, 2racks cookie sheets 1& 3 True Con-

vection

‚

325°-350°

(160°-180°)

8-17

Chocolate Chip Cookies, 3 racks cookie sheets 1, 2& 3 True Con-

vection

‚

325°-350°

(160°-180°)

8-17

Oatmeal Cookies cookie sheet 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Oatmeal Cookies, 2 racks cookie sheets 1& 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Oatmeal Cookies, 3 racks cookie sheets 1, 2& 3 True Con-

vection

‚

325°-350°

(160°-180°)

7-10

Brownies 8” or 9” square pan 3 Convection

Bake

¶

325°

(160°)

33-40

Small Baked Items

Cup Cakes 12cup muffin pan 3 True Con-

vection

‚

350°

(180°)

12-18

Cup Cakes, 2racks 12cup muffin pans 1& 3 True Con-

vection

‚

350°

(180°)

12-18

Muffins 12cup muffin pan 3 True Con-

vection

‚

375°

(190°)

15-20

Muffins, 2racks 12cup muffin pans 1& 3 True Con-

vection

‚

375°

(190°)

15-20

Scones cookie sheet 3 True

Convection

‚

375°

(190°)

20-25

Dish Bakeware/Accessories Rack

Position

Heating

Mode/

Symbol

Temp. in

°F (°C)

Cooking

Time in

Minutes

15

Scones, 2racks cookie sheets 1& 3 True Con-

vection

‚

375°

(190°)

20-25

Biscuits cookie sheet 3 True Con-

vection

‚

325°

(160°)

12-20

Biscuits, 2racks cookie sheets 1& 3 True Con-

vection

‚

325°

(160°)

12-20

Puff Pastry cookie sheet 3 True Con-

vection

‚

400°

(200°)

20-25

Puff Pastry, 2racks cookie sheets 1& 3 True Con-

vection

‚

400°

(200°)

20-25

Crescent Rolls cookie sheet 3 True Con-

vection

‚

350°

(180°)

8-15

Crescent Rolls, 2racks cookie sheets 1& 3 True Con-

vection

‚

350°

(180°)

8-15

Cream Puffs cookie sheet 3 True Con-

vection

‚

400°

(200°)

23-33

Cream Puffs, 2racks cookie sheets 1& 3 True Con-

vection

‚

400°

(200°)

23-33

Pies

Pie Crust 9” pie pan 2 Convection

Bake

¶

475°

(245°)

8-12

Pie with Fruit Filling 9” pie pan 2 Convection

Bake

¶

375°

(190°)

45-60

Frozen 9” pie pan 2 Convection

Bake

¶

375°

(190°)

65-80

Meringue 9” pie pan 2 Convection

Bake

¶

350°

(180°)

10-15

Pecan 9” pie pan 2 Convection

Bake

¶

350°

(180°)

45-60

Pumpkin 9” pie pan 2 Convection

Bake

¶

400°

(200°)then

325°

(160°)

15

35-45

Dish Bakeware/Accessories Rack

Position

Heating

Mode/

Symbol

Temp. in

°F (°C)

Cooking

Time in

Minutes

16

Entrees

Casseroles casserole dish 3 Bake

ƒ

recipe tem-

perature

recipe

time

Quiche quiche dish 2 Bake

ƒ

375°

(190°)

30-40

Frozen Foods

Convenience Foods universal pan 3 Speed Con-

vection

÷

on package package

time

Convenience Foods, 2racks universal pan

baking sheet

2& 4 Speed Con-

vection

÷

on package package

time

Pizza

Pizza, fresh pizza pan

baking stone

3 Pizza

ú

425°

(220°)

recipe

time

Pizza, ready-made pizza pan 3 Pizza

ú

400°-425°

(200°-225°)

package

time

Pizza, frozen directly on rack 3 Pizza

ú

400°-425°

(200°-225°)

package

time

Breads

Dinner Rolls cookie sheet

9” x 13” pan

3 True Con-

vection

‚

350°

(180°)

15-19

Sweet Rolls cookie sheet

9” x 13” pan

3 True Con-

vection

‚

325°

(160°)

20-25

Quick Bread, Loaf 8” x 4” loaf pan 2 Convection

Bake

¶

350°

(180°)

40-60

Yeast, Loaf 8” x 4” loaf pan 2 Convection

Bake

¶

325°

(160°)

20-30

Cornbread 8” x 8” pan 3 Bake

ƒ

400°

(200°)

20-30

Dish Bakeware/Accessories Rack

Position

Heating

Mode/

Symbol

Temp. in

°F (°C)

Cooking

Time in

Minutes

17

Meats, Poultry and Fish

Dish Cookware/

Accessories

Rack

Level

Heating

Mode/Symbol

Temp. in

°F (C°)

Cooking Time in

Minutes

Rest

Time

(Cover)

End

Internal

Temp.

Beef

Rib Eye, boneless

3-4.5lb, medium rare

roasting pan 2 Convection

Roast

Äþ

325°

(160°)

26-31/lb 10-15 145°

(65°)

Rib Eye, boneless

3-4.5lb, medium

roasting pan 2 Convection

Roast

þ

325°

(160°)

30-38/lb. 10-15 160°

(70°)

Rump Roast, sirloin

2.5-5.5lb, medium rare

roasting pan 2 Convection

Roast

þ

325°

(160°)

18-33/lb 10-15 145°

(65°)

Tenderloin

2-4lb, medium rare

roasting pan 2 Convection

Roast

þ

425°

(220°)

15-24/lb 10-15 145°

(65°)

New York Strip Steak

1" thick, medium rare

broil pan 3 Broil

‰

500°

(260°)

Side 1: 5-8

Side 2: 4-6

145°

(65°)

New York Strip Steak

1" thick, medium

broil pan 3 Broil

‰

500°

(260°)

Side 1: 8-9

Side 2: 5-7

160°

(70°)

New York Strip Steak

1.5" thick, medium rare

broil pan 3 Convection

Broil

‡

500°

(260°)

Side 1: 8-13

Side 2: 10-15

145°

(65°)

New York Strip Steak

1.5" thick, medium

broil pan 3 Convection

Broil

‡

500°

(260°)

Side 1: 11-16

Side 2: 6-9

160°

(70°)

Hamburger

0.75”-1” thick, medium

broil pan 3 Broil

‰

500°

(260°)

Side 1: 6-9

Side 2: 4-6

160°

(70°)

Lamb

Leg, boneless

2-6lb, medium rare

roasting pan 2 Convection

Roast

þ

325°

(160°)

25-35/lb 10-15 145°

(65°)

Leg, boneless

2-6lb, medium

roasting pan 2 Convection

Roast

þ

325°

(160°)

30-40lb 10-15 160°

(70°)

Lamb Chop

1” thick, medium rare

broil pan 3 Broil

‰

500°

(260°)

Side 1: 6-10

Side 2: 5-7

145°

(65°)

Lamb Chop,

1” thick, medium

broil pan 3 Broil

‰

500°

(260°)

Side 1: 9-11

Side 2: 5-9

160°

(70°)

Pork

Pork Tenderloin

2-3lb

broil pan 2 Convection

Roast

þ

425°

(220°)

15-28/lb 10-15 160°

(70°)

Roasting times are approximate and may vary depending on the shape of the meat.

Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-

try is 165°F (75°C).

*To prevent over-browning, cover with foil while roasting.

Note: Internal food temperatures are USDA recommended temperatures as measured by a digital

cooking thermometer.

18

Pork Loin

4-5lb

broil pan 3 Convection

Roast

þ

350°

(180°)

12-25/lb 10-15 145°

(65°)

Pork Loin

4-5lb

broil pan 2 Convection

Roast

þ

350°

(180°)

16-30/lb 10-15 160°

(70°)

Pork Chops

1” thick

broil pan 3 Broil

‰

500°

(260°)

Side 1: 5-9

Side 2: 8-11

145°

(65°)

Pork Chops

1” thick

broil pan 3 Broil

‰

500°

(260°)

Side 1: 6-10

Side 2: 9-12

160°

(70°)

Pork Chops

1.5” thick

broil pan 3 Convection

Broil

‡

450°

(230°)

Side 1: 7-11

Side 2: 6-9

145°

(65°)

Pork Chops

1.5” thick

broil pan 3 Convection

Broil

‡

450°

(230°)

Side 1: 9-13

Side 2: 6-10

160°

(70°)

Italian Sausages broil pan 3 Broil

‰

500°

(260°)

Side 1: 4-7

Side 2: 3-5

160°

(70°)

Poultry

Chicken

whole, 4-6lb

roasting pan 2 Convection

Roast

þ

375°

(190°)

12-22/lb 180°

(80°)

in thigh

Cornish Hens

1-1.5lb

roasting pan 2 Convection

Roast

þ

350°

(180°)

40-70/lb 180°

(80°)

in thigh

Chicken Breast, bone-in broil pan 3 Convection

Broil

‡

500°

(260°)

Side 1: 15-20

Side 2: 10-18

170°

(75°)

Chicken Thighs, bone-in broil pan 3 Broil

‰

500°

(260°)

Side 1: 14-16

Side 2: 12-14

180°

(80°)

Turkey, unstuffed

10-16lb*

roasting pan 1 Convection

Roast

þ

325°

(160°)

9-14/lb 15-20

for easy

carving

180°

(80°)

in thigh

Turkey Breast, bone-in

4-10lb

roasting pan 2 Convection

Roast

þ

325°

(160°)

17-25/lb 180°

(80°)

in thigh

Fish

Fish Fillet

1” thick

broil pan 3 Broil

‰

500°

(260°)

11-15 145°

(60°)

Fish Steak

1” thick

broil pan 3 Broil

‰

500°

(260°)

10-13 145°

(60°)

Dish Cookware/

Accessories

Rack

Level

Heating

Mode/Symbol

Temp. in

°F (C°)

Cooking Time in

Minutes

Rest

Time

(Cover)

End

Internal

Temp.

Roasting times are approximate and may vary depending on the shape of the meat.

Stuffed turkey requires additional roasting time. The minimum safe temperature for stuffing in poul-

try is 165°F (75°C).

*To prevent over-browning, cover with foil while roasting.

Note: Internal food temperatures are USDA recommended temperatures as measured by a digital

cooking thermometer.

19

Heating Modes - Conventional Oven

True Convection

True Convection cooks with heat from a third element

behind the back wall of the oven. The heat is circulated

throughout the oven evenly by the convection fan.

True Convection is well suited for baking individual

serving-sized foods such as cookies and biscuits. It is

also good for baking on multiple racks (2or 3) at the

same time. Baking cookies on all racks simultaneously is

possible. In this case, the baking time increases slightly.

Tips:

▯ Reduce recipe temperature by 25°F (5°C). Refer to

the cooking charts at the end of the manual for more

information.

▯ Always preheat the oven if the recipe recommends it.

▯ Place food on baking sheets with low sides or in

shallow, uncovered pans.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

Convection Bake

Convection Bake uses heat emitted from the upper and

lower heating elements. The convection fan distributes

heat evenly throughout the oven cavity.

Convection Bake is well suited for breads, casseroles

and entrees. It is also recommended when cooking on

multiple racks since the heat from the top and bottom of

the oven are distributed evenly with help of the fan.

Tips:

▯ Reduce recipe temperature by 25°F (5°C). Refer to

the cooking charts at the end of the manual for more

information.

▯ Always preheat the oven if the recipe recommends it.

▯ Place food on baking sheets with low sides or in

shallow, uncovered pans.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

Bake

In Bake mode, the upper and lower elements cycle to

maintain the oven temperature. Bake mode can be used

to prepare a variety of food items from cake and pastries

to casseroles.

Tips:

▯ Always preheat the oven if the recipe recommends it.

▯ Baking time will vary with the size, shape and finish of

the bakeware. Shiny aluminum bakeware is

recommended for optimal food results. Dark metal

pans or nonstick coatings will bake faster and with

darker results. Insulated bakeware will lengthen the

bake time for most foods.

▯ Allow at least 1" to 1½" (2to 3 cm) of air space

around all sides of the pan.

▯ Eliminate heat loss from the oven by using the window

to periodically check for doneness instead of opening

the door.

▯ When baking four layer cakes at the same time,

stagger pans on two racks so that one pan is not

directly above the other. For best results use Bake

mode. Place the cakes on racks 3and 5, staggering

the cakes in the oven as shown below.

Convection Roast

Convection Roast uses heat from the top and bottom

elements as well as heat circulated by the convection

fan.

This mode is well suited for preparing tender cuts of

meat and poultry. It is also suitable for roasting

vegetables. Using Convection Roast can help reduce

cooking time by as much as 25% and allows for rich

golden browning on the food.

Tips:

▯ Preheating the oven is not necessary.

▯ Let meat stand covered with foil for 10-15 minutes

after removing it from the oven.

▯ If meat is browned to your liking but not yet

done, place foil over the meat to prevent

overbrowning.

▯ Use a broil pan with a rack and grid or a shallow

uncovered pan with a rack for roasting.

▯ Do not cover meat or use cooking bags.

▯ Check doneness early since roasting time may

decrease. Refer to the Meat and Poultry cooking chart

for examples.

20

▯ Use the same temperature as indicated in the recipe.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Roast

Roast uses both the upper and lower elements to

maintain the oven temperature. Roasting uses more

intense heat from the upper element than the lower

element. This results in more browning of the exterior

while the inside remains especially moist.

Roast is suited for meat and poultry and less tender cuts

of meat.

Tips:

▯ Preheating the oven is not necessary.

▯ Use a high sided broil pan or roasting pan. Cover with

a lid or foil for less tender cuts of meat.

▯ For less tender cuts of meats, add liquids such as

water, juice, wine, bouillon or stock for flavor and

moisture.

▯ Roasting bags and using a lid are suitable for this

mode.

▯ When roasting whole turkey or chicken, tuck wings

behind back and loosely tie legs with kitchen string.

Convection Broil

Convection Broil combines intense heat from the upper

element with heat circulated by a convection fan.

This mode is well suited for cooking thick, tender cuts of

meat, poultry and fish. It is not recommended for

browning breads, casseroles and other foods. Always

use Convection Broil with the door closed.

Tips:

▯ Preheat oven 3-4minutes. Do no preheat for more

than 5 minutes.

▯ Steaks and chops should be at least 1½" (3 cm)

thick.

▯ Use a broil pan and grid or a deep pan with a metal

rack for broiling.

▯ Turn meats once during cook time. Fish does not need

to be turned.

▯ Never use heat-proof glass (Pyrex); it cannot tolerate

the high temperature.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Max Convection Broil

Max Convection Broil uses a larger broil element which

allows you to broil more food at one time.

Food should be spread out over the entire broil pan and

grid. Follow the same tips found under Convection Broil.

Broil

Broil uses intense heat radiated from the upper element.

The Broil Mode is best suited for cooking thin, tender

cuts of meat (1” or less), poultry and fish. It can also be

used to brown breads and casseroles. Always broil with

the door closed.

Tips:

▯ Preheat oven 3-4minutes. Do no preheat for more

than 5 minutes.

▯ Steaks and chops should be at least ¾" (2 cm) thick.

▯ Brush fish and poultry with butter or oil to prevent

sticking.

▯ Use a broil pan and grid or a deep pan with a metal

rack for broiling.

▯ Turn meats once during cook time. Fish does not need

to be turned.

▯ When top browning casseroles, use only metal or

glass ceramic dishes such as CorningWare.

▯ Never use heat-proof glass (Pyrex); it cannot tolerate

the high temperature.

▯ Refer to the Meat and Poultry cooking chart for

recommended rack positions and cooking time.

Max Broil

Max broil uses a larger broil element which allows you to

broil more food at one time.

Food should be spread out over the entire broil pan and

grid. Follow the same tips found under Broil.

Pizza

Use Pizza mode for fresh or frozen pizza. During this

mode, heat from the upper and lower elements is

circulated throughout the oven cavity by the convection

fan.

Tips:

▯ There may be a slight decrease in baking time. Check

before minimum package time.

▯ When baking a frozen pizza:

▯ For crispy crust, place the pizza directly on the rack.

▯ For a softer crust, use a pizza pan.

▯ When proofing pizza dough, coat dough with olive oil

and cover it in a bowl tightly with plastic wrap to

prevent crust formation.

▯ Sprinkle cornmeal on the pizza pan to prevent sticking.

▯ If using a pizza paddle, sprinkle the paddle liberally

with cornmeal to help transfer the dough to the pan.

▯ If par baking handmade pizza dough, prick the dough

with a fork before baking.

Speed Convection

Speed Convection uses all heating elements with the

convection fan to evenly distribute heat throughout the

oven cavity. This mode is recommended for frozen

convenience foods and does not require preheating.

When using Speed Convection in a double oven, only

one cavity is available at a time.

By cooking with Speed Convection you can decrease

your overall cooking time since preheating is not

necessary. Foods are evenly browned and crisp on the

outside.

Tips:

▯ Cook all foods in a cold, non-preheated oven. The

food will still be done in package time.

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Thermador PODMC301W Mode d'emploi

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