Thermador PODM301, PODMW301 User Manual
USE AND CARE MANUAL
Built-in Ovens
GUIDE D’UTILISATION ET D’ENTRETIEN
Fours encastrés
MANUAL DE USO Y CUIDADO
Hornos empotrados
Models/
Modèles/
Modelos:
POD301
PODC302
PODM301
PODMW301
Table of Contents
About This Manual . . . . . . . 1
How This Manual is Organized . . . . . . . . . . 1
Safety . . . . . . . . . . . . . . . . . . 2
Important Safety Instructions . . . . . . . . . . . 2
Getting Started . . . . . . . . . . 4
Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . 5
Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Before Using the Oven for the First Time . 7
Operation . . . . . . . . . . . . . . . 8
About the Appliance . . . . . . . . . . . . . . . . . . 8
Basic Features . . . . . . . . . . . . . . . . . . . . . . . 8
Setting the Clock . . . . . . . . . . . . . . . . . . . . . . 8
Setting the Cooking Mode and Temperature . 8
Heating Time Limitation . . . . . . . . . . . . . . . . . 8
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Fast Preheat . . . . . . . . . . . . . . . . . . . . . . . . . 9
Max Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Special Features . . . . . . . . . . . . . . . . . . . . . 9
Cook Time . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Stop Time . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Sabbath Mode . . . . . . . . . . . . . . . . . . . . . . . 11
Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Temperature Offset . . . . . . . . . . . . . . . . . . . 11
Getting the Most Out of Your
Appliance . . . . . . . . . . . . . . 12
General Tips . . . . . . . . . . . . . . . . . . . . . . . . 12
Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Convection Bake (some models) . . . . . . . 13
True Convection . . . . . . . . . . . . . . . . . . . . . 13
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Convection Roast . . . . . . . . . . . . . . . . . . . 14
Broil/Max Broil . . . . . . . . . . . . . . . . . . . . . . 14
Convection Broil/Max Convection Broil . 15
Speed Convection. . . . . . . . . . . . . . . . . . . . 15
Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Proof (some models) . . . . . . . . . . . . . . . . 16
Dehydrate . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rotisserie. . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Assembling the Rotisserie . . . . . . . . . . . . . . 19
Trussing Poultry for the Rotisserie . . . . . . . . 19
Cleaning and Maintenance 20
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Self-Clean . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Avoid These Cleaners . . . . . . . . . . . . . . . . . 20
Cleaning Guide . . . . . . . . . . . . . . . . . . . . . . 20
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . 21
Replacing an Oven Light . . . . . . . . . . . . . . . 21
Removing the Oven Door . . . . . . . . . . . . . . 23
Service . . . . . . . . . . . . . . . .24
Before Calling Service . . . . . . . . . . . . . . . . 24
Troubleshooting Chart . . . . . . . . . . . . . . . . . 24
Data Plate . . . . . . . . . . . . . . . . . . . . . . . . . . 24
How to Obtain Service or Parts . . . . . . . . . . 24
STATEMENT OF LIMITED PRODUCT
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . 30
Convection Cooking Chart—
Baked Goods/Entrees . . . .26
Cooking Chart—Meats . . .28
This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFadden Ave.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
About This Manual
How This Manual is Organized
You can get the most out of your new oven by reading this
manual from beginning to end. This way, you will
systematically get to know your appliance and become
familiar with its operation and features.
The manual consists of the following sections:
•The “Safety” section provides information on how to
safely operate your oven.
•“Getting Started" introduces you to the oven
components and features.
•The "Operation" section offers you step-by-step
instructions on how to operate your oven.
•In "Getting the Most Out of Your Appliance" you can
find a list of many common foods with the appropriate
oven mode, temperature, rack position and bake time.
This section also provides you with several bakeware
and preparation tips.
•"Cleaning and Maintenance" provides you with
information on how to clean and care for the various
oven parts.
•The "Service" section includes your warranty and do-it-
yourself troubleshooting tips.
•The “Cooking Charts” sections are removable guides
for using the correct cooking modes and rack positions
for various common foods.
• Pay special attention to the important safety
instructions in the "Safety" section.
English 1
Safety
Important Safety Instructions
READ AND SAVE THESE INSTRUCTIONS
WARNING:
When properly used and 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 a properly grounded
outlet. Refer to the Installation Instructions for details.
This appliance is intended for normal household use only. It
is not approved for outdoor or other non-household uses
(including sea or air-going vessels). See the Statement of
Limited Warranty. If you have any questions, contact the
manufacturer.
In the event of an error, the display flashes and beeps
continuously. Disconnect appliance from the power supply
and call a qualified technician.
Fire Safety
Do not use aluminum foil or protective liners to line any part
of the appliance, especially the oven bottom. Installing these
liners may result in risk of electric shock or fire.
If materials inside an oven should ignite, keep door closed.
Turn off the appliance and disconnect the circuit at the circuit
breaker box.
Use this appliance only for its intended purpose as
described in this manual. For example, never use the
appliance for warming or heating the room. 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.
Smother flames from food fires other than grease fires with
baking soda. Never use water on cooking fires.
Do not store or use corrosive chemicals, vapors, flammables
or nonfood products in or near this appliance. The use of
corrosive chemicals in heating or cleaning will damage the
appliance and could result in injury. This appliance is
intended only for heated food preparatoin and should not be
used for any other purposes.
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 a factory authorized service center.
In the event of an error, the display flashes and beeps
continuously. If this happens during self-clean, disconnect
appliance from the power supply and call a qualified
technician.
English 2
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the oven.
WARNING:
TO REDUCE THE RISK OF PERSONAL INJURY IN THE
EVENT OF A GREASE FIRE, OBSERVE THE
FOLLOWING:
• SMOTHER FLAMES with a close-fitting lid, cookie
sheet, or metal tray, then turn off the burner. EXERCISE
CAUTION TO PREVENT BURNS. If the flames do not
go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.
• NEVER PICK UP A FLAMING PAN—You may be
burned.
• DO NOT USE WATER, including wet rags or towels—a
violent steam explosion will result.
• Use an extinguisher ONLY if:
1) You know you have a CLASS ABC extinguisher and you already know how to operate it.
2) The fire is small and contained in the area where it started.
3) The fire department is being called.
4) 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 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.
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.
Always place oven racks in desired location while oven is
cool. If a rack must be moved while oven is hot, do not let
potholder contact the heating elements.
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.
CAUTION:
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
Do not clean the appliance while it is still hot. Some cleaners
produce noxious fumes when applied to a hot surface. Wet
cloths or sponges can cause burns from steam.
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.
When self-cleaning, confirm that the door locks and will not
open. If the door does not lock, stop self clean operation and
contact service.
Wipe out excessive spillage before self-cleaning the oven.
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.
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.
Child Safety
When children become old enough to use the appliance, it is
the legal responsibility of the parents or legal guardians to
ensure that they are instructed in safe operation of the
appliance by qualified persons.
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.
Keep oven free from grease build up.
Cookware Safety
Do not place food directly on oven bottom.
Follow the manufacturer's directions when using cooking or
roasting bags.
Do not clean parts or accessories in the self-clean oven.
English 3
Getting Started
Parts*
Control Panel
Door Lock
Door Gasket
Door Hinge
Convection Fan
6
5
4
3
Rack Position Guides
with 7 Rack Positions
2
1
0
Oven Bottom
Oven Vent
*Picture shows double oven. Your appliance may
vary slightly.
Cooling Fan
The cooling fan runs during all cooking modes. The fan can
be heard when it is running, and warm air may be felt as it
is released from the oven vent. The fan may also run after
the oven is off.
English 4
Oven Vent
The oven vent is located at the bottom of the unit. Warm air
may be released from the vent before, during and after
cooking. It is normal to see steam escaping from the vent,
and condensation may collect in this area. This area may
be warm when the oven is in use. Do not block the vent,
since it is important for air circulation.
Convection Fan
The convection fan operates during all convection modes.
When the oven is operating in a convection mode, the fan
turns off automatically when the door is opened. The
convection fan may also run during Fast Preheat and selfclean.
Oven Bottom
The oven bottom conceals the lower heating element. As a
result the element is protected from damage and spills.
Note:
Do not place food directly on the oven bottom.
WARNING:
Do not use aluminum foil or protective liners
to line any part of the appliance, especially
the oven bottom. Installation of these liners
may result in a risk of electric shock or fire.
Accessories
Flat Rack
Do not clean in the self-
clean oven.
Telescopic Rack
This rack allows for easier
access when inserting or
removing food. Do not
clean in the self-clean
oven.
Rotisserie
Use this accessory when
using the rotisserie mode.
See “Rotisserie” under
“Getting the Most Out of
Your Appliance” for
additional information. Do
not clean in the self-clean
oven.
Broil Pan and Grid
Use for broiling and
roasting. Do not clean in
the self-clean oven.
Probe
The probe can be used to
determine the internal
doneness or the end
temperature of many
foods, especially meats
and poultry.
English 5
Inserting Racks
2. When the stop is reached, tilt rack up and pull the rest of the way out.
CAUTION:
To avoid burns, place oven racks in desired
positions before turning oven on. Always use
oven mitts when the oven is warm. If a rack
must be moved while the oven is hot, do not
let oven mitts contact hot heating elements.
Use caution when removing oven racks from
the lowest rack position to avoid contact with
the hot oven door.
To avoid possible injury or damage to the
appliance, ensure racks are installed exactly
per installation instructions and not
backwards or upside down.
Flat Rack
The rack is designed with a stop so it will stop before
coming completely out of the oven and not tilt.
Inserting Flat Rack into Oven:
Telescopic Rack
Inserting Telescopic Rack into Oven:
1. Hold the rack on a slight angle.
2. Engage the rear hooks in the accessory brackets.
3. Hold the rack straight.
4. Push the rack in until it is even with the front hooks.
1. Grasp rack firmly on both sides.
2. Insert rack (see picture).
3. Tilt rack up to allow stop into rack guide.
4. Bring rack to a horizontal position and push the rest of the way in. Rack should be straight and flat, not crooked.
Removing Flat Rack from Oven:
1. Grasp rack firmly on both sides and pull rack toward you.
5. Lift the rack up.
6. Push the rack in completely.
7. Engage the rack’s front hooks in the accessory brackets.
This is very important
to ensure that the rack
is installed correctly
(see the enlarged
picture).
NOTICE:
The telescopic rack cannot be installed in the lowest rack
position 0.
English 6
Control*
ã
Upper Oven
Heating Mode
Dial
*Picture shows double oven. Your appliance may
vary slightly.
Buttons
Turns on Max Cook. This feature
+MAX
LIGHT
FAST PREHEAT
SELECT
- CLEAR +
increases the heating area of the
upper heating element. Available for
the upper oven in Broil and
Convection Broil.
Turns oven light on or off. Not
possible in self-clean mode.
Turns Fast Preheat on and off.
Available in Bake, Convection Bake,
True Convection, Roast and
Convection Roast modes.
Calls up menu items: Timer, Cook
Time, Clock Time, Stop Time, Clock
and Probe.
Increases (+) and decreases (-)
setting values.
Pressing + and - simultaneously: The
current displayed setting is cleared.
Upper Oven
Temperature
Dial
Indicator
Lights
Display Icons
Lower Oven
Heating Mode
Dial
Max Cook is on when this icon is lit.
The preheat monitor consists of four
bars. Only the first bar is visible when
the oven is cold. The display fills with
bars while the oven is preheating. All
four bars are visible when the set
temperature is reached.
Fast Preheat is on when this icon is
lit.
Lower Oven
Temperature
Dial
Before Using the Oven for the First Time
• Oven must be properly installed by a qualified
technician before use.
• Remove all packing materials from inside and outside
the oven.
• While cool, wipe with a clean, damp cloth and dry.
• There may be a slight odor during first uses; this is
normal and will disappear.
• Optimum cooking results depend on proper cookware
being used.
• Read and understand all safety precautions and Use
and Care Manual information prior to operating.
English 7
Operation
About the Appliance
Thermador Professional combines timeless design,
modern technology and premium operating convenience.
The classic design of Thermador has made it a symbol of
the perfect American kitchen for over 70 years. Our ovens
today lead the way in continuing this tradition.
Behind the classic design is modern and perfected
technology that ensures a high degree of efficiency. For
instance, we have further improved the distribution of heat
in the oven by using newly designed elements. The
advantage of this results in shorter cooking times, perfect
results and lower energy costs.
The oven also includes features that fulfill all of your needs.
The rotisserie makes food crisp on all sides. The probe can
be used to determine the internal doneness of food,
especially meat and poultry. Similarly, the broil pan and grid
included with the oven offer the flexibility you need when
cooking, since they can be used to hold food, collect fat or
provide a supporting surface.
This oven is very convenient and easy to operate, even
with the wide variety of options. The cooking mode and
temperature can be adjusted with very little effort. The
additional functions such as Fast Preheat, Cook Time and
Sabbath Mode can be set at the touch of a button in just a
few seconds, and the display always presents the most
important information while you are cooking.
Setting the Cooking Mode and Temperature
To set the cooking mode and temperature:
1. Turn the heating mode dial to the preferred cooking mode.
2. Turn the temperature dial to the desired temperature. The light next to "OVEN ON" ("UPPER ON"/"LOWER
ON" for double ovens) illuminates as soon as a valid
cooking mode temperature has been selected.
Preheat monitor:
The preheat monitor fills with bars while the oven heats up.
All of the four bars are visible and a beep sounds when the
programmed temperature is reached.
Note:
• The cooking mode temperature ranges are limited. The
oven will not start if an invalid temperature is set. A
beep sounds and "Err" appears in the display.
• For double oven models: if Speed Convection is set for
one oven, the other oven cannot run at the same time.
Heating Time Limitation
The maximum heating time is limited. If you forget to turn
off the oven, it turns off automatically after a set period of
time (see table below), unless using Cook Time.
Basic Features
Setting the Clock
To set the clock, no Stop Time can be active.
To set the analog clock:
1. Press SELECT repeatedly until "CLOCK" appears in
the display.
2. Press and hold "+" until the desired time is reached.
The time is accepted after a few seconds and the clock
starts running. "CLOCK" disappears from the display.
English 8
The maximum time allowed for Dehydrate mode is 48
hours. The maximum time for Sabbath mode is 74 hours.
For all other cooking modes, the maximum time allowed
depends on the temperature:
Temperature in ºF
100–200 24 h
201–550 12 h
Heating stops until a setting is changed.
Max. time allowed
without activity
Timer
To set the timer:
1. Press SELECT. "TIMER" and the flashing numbers 0:00 appear in the
display:
2. Use the "+" and "-" buttons to set the amount of time. The numbers stop flashing after a few seconds and the
timer starts.
A beep sounds when the timer ends. Press any button or
open the door to cancel the beep and timer.
To change a running timer:
1. Press SELECT. The numbers flash.
2. Set the new time using the "+" and "-" buttons. The numbers stop flashing after a few seconds and the
timer starts.
NOTE:
• To clear the programmed time, press "+" and "-" at the
same time.
• The timer can be set for a maximum of 12 hours.
Fast Preheat can be used for both ovens. The flash on the
top part of the display represents the upper oven, and the
flash on the lower part of the display represents the lower
oven. Press FAST PREHEAT until the flash appears for the
desired oven.
Fast Preheat stays on until all preheat monitor bars are
visible. Then the flash icon disappears.
NOTE:
• To use Fast Preheat, the temperature must be set to at
least 200 ºF.
• Fast Preheat can also be activated when the oven is
already operating and the programmed temperature
has not yet been reached.
• Fast Preheat remains on even if you switch to a
different cooking mode after starting Fast Preheat. If
Fast Preheat is not available for the new mode,
standard preheat is activated and the flash symbol
disappears.
Max Cook
The Max feature increases the area heated by the upper
element. Use the Max feature to prepare large amounts of
food at the same time. For best results, use the broil pan
included with the appliance.
Max Cook is available for the “Broil +MAX” and
“Convection Broil +MAX” cooking modes.
Press +MAX to turn Max Cook on and off.
Special Features
Fast Preheat
Fast Preheat heats the oven quicker than standard
preheat. It is available for Bake, Convection Bake, Roast,
Convection Roast and True Convection modes.
To set Fast Preheat:
1. Set the cooking mode and temperature.
2. Press FAST PREHEAT.
The flash icon appears in the display:
The special features provide you with additional
conveniences when cooking.
Learn more about these special features in the following
sections:
•Cook Time
• Stop Time
• Sabbath Mode
•Probe
• Temperature Offset
English 9
Cook Time
Stop Time
Use the Cook Time feature to operate the cooking mode for
a set period of time. The oven starts immediately and then
turns off automatically when the set time is up.
CAUTION:
To maintain food safety, do not leave food in
the oven for more than one hour before or
after cooking.
To set the Cook Time:
1. Set the cooking mode and temperature.
2. Press SELECT twice (in double ovens, the upper oven
is now selected. Press one more time to select the
lower oven).
"COOK TIME" and the flashing numbers 0:00 appear
in the display. For double ovens, "UPPER" or
"LOWER" is displayed for the active oven.
3. Use the "+" and "-" buttons to set the Cook Time.
Example: Cook Time is set for 1:30 hours:
Use STOP TIME to delay the start of a timed mode. Enter
the desired time for the mode to end. The oven calculates
the proper start time. It starts and stops automatically.
CAUTION:
To maintain food safety, do not leave food in
the oven for more than one hour before or
after cooking.
NOTE:
A separate digital clock must be set before starting Stop
Time. This is indicated by "CLOCK TIME" in the display.
To set the Clock Time and Stop Time:
1. Set the Cook Time as described in "Cook Time".
2. Press SELECT. "CLOCK TIME" and the flashing Clock Time numbers
appear in the display.
3. Use the "+" and "-" buttons to set the Clock Time (sets the current time of the day).
4. Press SELECT. "CLOCK TIME" disappears and "STOP TIME"
appears.
5. Use the "+" and "-" buttons to set the Stop Time. Example: Stop Time is at 12:00:
The numbers stop flashing after a few seconds and
Cook Time starts.
The oven turns off and a beep sounds at the end of the
programmed time. "End" appears in the display.
To increase the programmed Cook Time, press
SELECT and program a new time.
Press "+" and "-" simultaneously, or open the oven door
to clear.
NOTE:
• Cook Time cannot be used if a temperature probe is in
use.
• The maximum Cook Time setting is 12 hours.
• Use SELECT to display other functions such as the
Timer or Stop Time during Cook Time.
• Do not use for baked goods, cakes, cookies, breads,
etc. that require preheating the oven.
The numbers stop flashing after a few seconds and the
oven enters delayed mode. The oven turns on when it is
time to start.
The oven turns off and a beep sounds at the end of the
programmed time. Press "+" and "-" simultaneously, or
open the oven door to clear.
NOTE:
• Stop Time cannot be used if a temperature probe is in
use.
• The maximum stop time is 11 hours 59 minutes from
clock time.
English 10
Sabbath Mode
The Sabbath Mode enables those of particular faiths to use
their ovens on the Sabbath. In Sabbath Mode, the oven
continues to operate for a maximum of 74 hours.
To set Sabbath Mode:
1. Turn the heating mode dial to "BAKE".
2. Set the temperature (100 ºF - 450 ºF).
3. Press and hold "+" for four seconds. "SAb" appears in the display during Sabbath Mode:
NOTE:
• Turn the heating mode dial to "OFF" to cancel Sabbath
Mode.
• For double oven models: if the second oven is turned
on while the first oven is in Sabbath Mode, both ovens
switch to normal operation.
• For double oven models: to set both ovens to Sabbath
Mode, first set the "BAKE" cooking mode and the
temperature for both ovens. Then press and hold "+"
for four seconds.
Probe
The probe measures the internal temperature of the food.
The probe is available for Bake, Roast and all convection
cooking modes except Convection Broil.
CAUTION:
To prevent burns, do not attempt to insert the
probe in a hot oven.
"PROBE" and the default temperature of 160 ºF appear
in the display:
4. Use the "+" and "-" buttons to set the probe
temperature. See Cooking Charts for appropriate
probe temperatures.
The display stops flashing after a few seconds and the
programmed setting is accepted. The display switches
between the current and programmed probe
temperature as soon as the probe reaches 100 °F.
The oven turns off and a beep sounds once the
programmed probe temperature is reached. The probe icon
disappears when the probe is removed.
NOTE:
• Probe is not available when Cook Time has been set.
• The range for the probe temperature is between 135 ºF
and 200 ºF.
• In double oven models the probe is only available for
the upper oven.
Positioning the probe:
Insert the tip of the probe where the least amount of heat
penetrates the meat. The best location is in the middle and
thickest part of the meat. Make sure the probe is not
touching fat, bone, parts of the oven or pan.
To use the probe:
1. Insert the probe into the meat as described above.
2. Set the cooking mode and temperature.
3. Connect the probe to the oven.
Temperature Offset
The oven is carefully calibrated to provide accurate results.
This feature is useful if you prefer your foods darker or
lighter. When an offset value is selected, the actual oven
temperature in Bake, Convection Bake, Roast, Convection
Roast, True Convection and Speed Convection is raised or
lowered by this value.
NOTE:
You can change the temperature offset in increments of
5°F to up to +/- 35°F. The oven must be turned off in order
to set an offset value.
English 11
To change the oven temperature offset:
1. Press and hold FAST PREHEAT and "+"
simultaneously for 3 seconds to select the upper oven.
Press and hold FAST PREHEAT and "-"
simultaneously for 3 seconds to select the lower oven.
2. Use "+" and "-" to set the desired value.
Getting the Most Out of Your Appliance
General Tips
Pan Placement
Baking results are better if pans are placed in the center of
the oven. If baking more than one pan on a rack, allow at
least 1" to 1 ½" of air space around the pan. When baking
four cake layers at the same time, stagger pans on two
racks so that one pan is not directly above the other.
Aluminum Foil
Do not use aluminum foil or protective liners to line any part
of the appliance, especially the oven bottom. Installing
these liners may result in risk of electric shock or fire.
Preheating the Oven
• Place oven racks in desired position before heating the
oven.
• Preheat the oven when using the (Max) Broil, (Max)
Convection Broil, Bake, Convection Bake and True
Convection modes.
• Preheat is not used for Speed Convection, Roast and
Convection Roast.
• Allow oven to preheat while preparing recipe
ingredients or food items.
• Setting a higher temperature does not shorten preheat
time.
• Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature.
• Use Fast Preheat to speed up preheating.
For Best Results
• Use the cooking recommendation charts as a guide.
See charts at the end of the book.
• Open the door as briefly as possible to avoid
temperature reduction.
• Use the interior oven light to view the food through the
oven window rather than opening the door frequently.
• Use the Timer to keep track of cooking times.
Baking Pans and Dishes
• Glass baking dishes absorb heat. Follow
manufacturers' recommendations.
• For tender, light, golden brown crusts, use light, shiny
metal bakeware.
• Dark, rough or dull pans (nonstick or anodized) will
absorb heat and result in a browner, crisper crust.
Some manufacturers recommend reducing the
temperature 25 ºF when using this type of pan. Follow
manufacturers' recommendations.
• Insulated cookie sheets or bakeware may increase the
length of cooking time.
• Do not set broil pans or any other heavy object on the
open oven door.
• Do not keep the empty broil pan in the oven during
cooking as this changes cooking performance. Store
the broil pan outside the oven.
High Altitude Baking
• When cooking at high altitudes, recipes and cooking
times will vary.
For accurate information, write the Extension Service,
Colorado State University, Fort Collins, Colorado
80521. There may be a cost for the guides. Specify
which high altitude food preparation guide you prefer:
general information, cakes, cookies, breads, etc.
Condensation
• It is normal for certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The
moisture may condense on any surface cooler than the
inside of the oven, such as the control panel.
English 12
Bake
Bake is cooking with dry, heated air.
t
The Bake mode can be used to prepare a variety of food
items, from pastries to casseroles. Refer to recipe or
package directions for oven temperature and baking time.
Tips
• Preheat the oven if the recipe recommends it.
• Baking time will vary with the size, shape and finish of
the bakeware. Dark metal pans or nonstick coatings
will cook faster with darker results. Insulated bakeware
will lengthen the cook time for most foods.
• For best results, bake food on a single rack with at
least 1-1
walls.
• Eliminate heat loss from the oven by using the window
to periodically check food for doneness instead of
opening the door.
• If multiple racks are necessary, use a maximum of 2
racks. For cakes use rack positions 3 and 5, for
cookies use rack positions 1 and 4. Stagger pans so
that one is not directly above the other (see graphic
below). See "Pan Placement" under "General Tips" for
more info. You may also consider using a convection
mode.
1
Both the upper and lower elements
cycle to maintain the oven
temperature.
/2" space between pans or dishes and oven
yielding a better crust on baked items. The benefits of
Convection Bake include:
• Slight decrease in cook time.
• Higher volume (yeast items rise higher).
Tips:
• Place food in shallow, uncovered pans, such as cookie
sheets without sides.
• If baking more than one pan on a rack, allow at least 1”
to 1½” of air space around the pan.
• For cakes use rack positions 2 and 5. Stagger pans so
that one is not directly above the other (see following
graphic).
True Convection
True Convection cooks with heat
from a third element behind the back
T
wall of the oven. The heat is
circulated throughout the oven by the
convection fan.
Convection Bake (some models)
Convection Bake is similar to Bake.
Heat comes from the upper and lower
á
The Convection Bake mode is well suited for cakes, bar
cookies and breads to take advantage of the bottom heat,
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
True Convection is well suited for cooking individual
serving-sized foods such as cookies and biscuits. It is also
good for cooking on multiple racks (2 or 3) at the same
time. Baking cookies is possible on 6 racks simultaneously.
In this case, the baking time increases slightly. The benefits
of True Convection include:
• Even browning.
• Time savings as a result of using multiple racks at one
time.
Tips
• Reduce recipe temperature by 25 ºF. Refer to True
Convection chart.
• Place food in low-sided, uncovered pans such as
cookie sheets without sides.
• If baking more than one pan on a rack, allow at least 1"
to 1 ½" of air space around the pan.
English 13
Roast
t
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.
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
• Let meat stand covered with foil 10–15 minutes after
removing it from the oven.
• See charts at the end of the book for recommended
rack positions.
Roast is best suited for large cuts of meat and poultry.
Tips:
• Use a high-sided broil pan, or cover dish with a lid or
foil.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Convection Roast
Convection Roast uses heat from
á
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry.
The benefits of Convection Roast mode include:
the top and bottom elements as well
as heat circulated by the convection
fan.
Broil/Max Broil
Broil uses intense heat radiated from
the upper element.
r
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.
To use the broil pan and grid:
• For normal Broil: food should be placed in the center of
the broil pan and grid.
• For Max Broil: food should be spread out over the
entire broil pan and grid.
The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Max Broil uses a larger broil element
which allows you to broil more food at
one time. See "Max Cook" in "Basic
Features" for more information.
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may
decrease. See charts at the end of the book.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
• Use a meat thermometer to determine the internal
temperature of the meat.
English 14
Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats once during the recommended cook time
(see charts at the end of the book).
• When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware®.
Convection Broil/Max Convection Broil
Convection Broil is similar to Broil. It
combines intense heat from the upper
element with heat circulated by a
à
Convection Broil mode is well suited for cooking thick,
tender cuts of meat, poultry and fish. Convection Broil is
not recommended for browning breads, casseroles and
other foods. Always use Convection Broil with the door
closed.
convection fan.
Max Convection Broil uses a larger
broil element which allows you to broil
more food at one time.
• Never use heat-proof glass (Pyrex®); it cannot tolerate
the high temperature.
Speed Convection
Speed Convection uses all heating
elements as well as the convection
fan to evenly distribute heat
T
Speed Convection is well suited for frozen convenience
foods such as fish sticks and chicken nuggets. The benefits
of Speed Convection include:
throughout the oven cavity. The main
difference between speed convection
and other convection modes is that it
does not require preheating.
In addition to the benefits of standard broiling, convection
broiling is faster.
To use the broil pan:
• For normal Convection Broil: food should be placed in
the center of the broil pan and grid.
• For Max Convection Broil: food should be spread out
over the entire broil pan and grid.
Tips
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and Chops should be at least 1½" thick.
• Use the broil pan and grid included with your oven.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats once during the recommended cook time
(see charts at the end of the book).
• Decrease in cook time since preheating is not
necessary.
• Crispy and evenly browned frozen foods.
Tips:
• Begin cooking all frozen convenience products in a
cold, non-preheated oven. The food will still be done in
package time.
• Follow package instructions for time and temperature.
• Flipping of food halfway through recommended cook
time is not necessary.
• Frozen foods that are sold in microwaveable plastic
containers should not be used in this mode.
• Cook food items on rack position 3 unless directed
otherwise by the product manufacturer.
• Evenly space food items on pan.
• For double ovens, only one cavity is available when
using Speed Convection.
English 15
Warm
CAUTION:
When using Warm mode, follow these
guidelines:
Dehydrate
T
Dehydrate dries with heat from a
third element behind the back wall of
the oven. The heat is circulated
throughout the oven by the
convection fan.
• Do not use the Warm mode to heat cold
food.
• Be sure to maintain proper food
temperature. The USDA recommends
holding hot food at 140 ºF or warmer.
• DO NOT warm food longer than one
hour.
In Warm, the upper and lower
t
• Use the Warm mode to keep cooked foods hot until
ready to serve.
• Warm mode temperatures are 140 ºF–220 ºF.
• The default temperature in the Warm mode is 170 ºF.
• Foods that must be kept moist should be covered with
a lid or aluminum foil.
elements maintain a low temperature
in the oven cavity in order to keep
food at serving temperature.
Proof (some models)
Use Dehydrate to dry and/or preserve foods such as fruits,
vegetables and herbs. This mode holds an optimum low
temperature (100 ºF – 160 ºF) while circulating the heated
air to slowly remove moisture. The oven stays on for 48
hours before shutting off automatically.
Tips:
• Dry most fruits and vegetables at 140 ºF. Dry herbs at
100 ºF (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 the minimum drying time.
• Multiple drying racks (not included) can be used
simultaneously.
• Treat fruits with antioxidants to avoid discoloration.
• Consult a food preservation book, county Cooperative
Extension Office or library for additional information.
In Proof, the oven uses the upper
t
• Proofing is the rising of yeast dough.
• The Proof mode temperature range is 85 ºF to 110 ºF.
• The default temperature in the Proof mode is 100 ºF.
• Loosely cover the bowl or pan and use any rack that
accommodates the size of the container.
• Keep the door closed and use the oven light to check
the rising of the dough.
and lower elements to maintain a low
temperature to proof bread or other
yeast doughs.
English 16
Dehydrate Chart
Food Item Preparation
Fruit
Apples
Bananas
Cherries
Orange peels
Orange slices
Pineapple rings
canned
fresh
Dipped in ¼ cup lemon juice and 2 cups water,
¼" slices.
Dipped in ¼ cup lemon juice and 2 cups water,
¼" slices.
Wash and towel dry. For fresh cherries, remove
pits.
Orange part of skin thinly peeled from oranges.
¼" slices of orange.
Towel dried.
Towel dried.
Approx. drying
time (hrs)
11– 15
11– 15
10–15
2–4
12–16
9–13 8–12
Test for doneness
Slightly pliable.
Slightly pliable.
Pliable leathery, chewy.
Dry and brittle.
Skins are dry and brittle,
fruit is slightly moist.
Soft and pliable.
Soft and pliable.
Strawberries
Vegetables
Peppers
Mushrooms
Tomatoes
Herbs
Oregano, Sage,
Parsley, Thyme,
Fennel
Basil
Wash and towel dry. Sliced ½" thick, skin
(outside) down on rack.
Wash and towel dry. Remove membrane of
peppers, coarsely chopped about 1" pieces.
Wash and towel dry. Cut off stem end. Cut into
1/8" slices.
Wash and towel dry. Cut thin slices, 1/8" thick,
drain well.
Rinse and dry with paper towel.
Use basil leaves 3 to 4 inches from the top.
Spray with water, shake off moisture and pat
dry.
12–17
15–17
7–12
15–20
Dry at 100 ºF
4–6 hours.
Dry at 100 ºF
4–6 hours.
Dry and brittle.
Leathery with no
moisture inside.
Tough and leathery, dry.
Dry, brick red color.
Crisp and brittle.
Crisp and brittle.
English 17
Rotisserie
Rotisserie uses heat radiated from
the upper element. The food is turned
ß
The Rotisserie mode is best suited to cooking large pieces
of meat (for example, a roast, a turkey or a chicken).
NOTE:
The maximum weight allowed for the rotisserie is 12 lbs.
The benefits of Rotisserie cooking include:
• Sealed in flavor and juices.
• Cooking without the addition of fats or liquids.
Tip
• Use a meat thermometer to check the internal
temperature of the meat.
slowly on a skewer in the center of
the oven. As a result, the food
receives equal heat distribution on all
sides.
Rotisserie Chart
Food Item
Beef
Rib Eye Roast
Medium rare
Medium
Rib, bone-in
Medium rare
Medium
Pork
Loin Roast, boneless 1.5–4.0
Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless
Medium
Well
Weight
(lbs)
3.0–5.5
3.0–5.5
3.0–5.5
3.0–5.5
4.0–8.0
10.0–12.0
4.0–6.0
1.5 each
4.0–5.0
4.0–5.0
Temp.
(°F)
400 ºF
400 ºF
400 ºF
400 ºF
400 ºF 20–26 160
450 ºF
400 ºF
400 ºF
450 ºF
400 ºF
400 ºF
Time
(min. per lbs)
17–23
18–27
17–22
18–24
12–17
10–12
16–19
60–70 min. total
20-23
27-29
Internal Temp.
(°F)
145
160
145
160
180
180
170
180
160
170
English 18
Assembling the Rotisserie Trussing Poultry for the Rotisserie
1. Insert rotisserie rack half way into the oven on rack position 4.
2. Slide the left fork onto the skewer and tighten the screw.
3. Slide meat or poultry for roasting onto the skewer.
4. Slide the right fork onto the skewer and tighten the screw.
5. Check the balance of the food on the skewer by rolling the skewer in the palms of your hands. Food not evenly balanced will not cook evenly.
6. Place the rotisserie skewer onto the rack.
1. Slip one of the forks on the skewer with the tines pointing to the tip of the skewer. Loosely tighten the screw to keep it from slipping.
2. Insert the skewer through the bird securing with the fork.
3. Cut 24” of kitchen string and lay it under the bird, breast side up, with equal lengths of string on each side.
4. Wrap each end of the string around each of the wings; catch each wing tip as the string is brought tightly together at the top and knotted. Do not cut off the extra string.
5. Cut another 20” of string and lay it under the back. Wrap it around the tail then around the skewer. Cinch tightly.
7. Place the skewer rack into the oven and insert the drive shaft into the opening on the back oven wall.
8. If necessary, turn the rotisserie skewer slightly so that the drive shaft fits properly into the opening.
9. Insert flat rack on position 0 and insert broil pan to catch drippings.
6. Pull legs forward; cross them on top of the skewer; bring string around and tie a tight knot.
7. Connect the string holding the legs to the string holding the wings; then knot. Add the other fork and push tines into the drumsticks to secure.
8. Check the balance by rolling the skewer in your palms. The bird should not rotate or be loose in any way. If so, redo the trussing. The bird will not cook evenly if it moves on the skewer.
English 19
Cleaning and Maintenance
Cleaning
Self-Clean
WARNING:
• During the elimination of soil during selfcleaning, small amounts of Carbon
Monoxide can be created and the
fiberglass insulation could give off very
small amounts of formaldehyde during
the first several cleaning cycles. To
minimize exposure to these substances,
provide good ventilation with an open
window, or use a ventilation fan or hood.
• Do not block the oven vents(s) during the
self-cleaning cycle. Always operate the
unit according to the instructions in the
manual.
• When self-cleaning, confirm that the door
locks and will not open. If the door does
not lock, stop self-clean operation and
contact service.
During Self-Clean, the oven is heated to a very high
temperature. Soil is burned off at this temperature.
ATTENTION:
Wipe out excessive spillage before self-cleaning the oven.
ATTENTION:
Do not clean parts or accessories in the Self-Clean oven.
To set the Self-Clean mode:
1. Turn the heating mode dial to "CLEAN".
2. Turn the temperature dial to "CLEAN".
3. Set the cleaning time (1:30 to 2:30 hours) using “+” and “-”.
Self-Clean starts after a few seconds and the oven is
locked. The oven can be opened again only after the
oven has cooled.
To cancel Self-Clean, turn the heating mode dial to
"OFF" position.
A moist cloth is the best way to wipe remaining ash
from the oven.
NOTE:
• For double oven models: while Self-Clean is in
progress in one oven, the other oven must be off.
• The oven light cannot be turned on during selfcleaning.
• The special heat-resistant enamel and the polished
components in the oven can become discolored over
time. This is normal and does not affect operation.
Under no circumstances should scouring pads or
abrasive cleaners be used to treat discolorations.
Avoid These Cleaners
Do not use commercial oven cleaners such as Easy Off®.
They may damage the oven finish or parts.
Never use scouring pads or abrasive cleaners.
Cleaning Guide
Part Recommendations
Broil Pan and
Grid
Rotisserie Wash with hot soapy water. Rinse
Wash with hot soapy water. Rinse
thoroughly and dry, or gently rub
with cleansing powder or soap-filled
pads as directed. DO NOT clean
broil pan and grid in the self-cleaning
oven.
thoroughly and dry, or gently rub
with cleansing powder or soap-filled
pads as directed. Soak the forks and
skewer in warm soapy water for
maximum one hour. The food soil
can then be easily removed. DO
NOT clean rotisserie parts in the
self-cleaning oven.
English 20
Part Recommendations
Part Recommendations
Flat Rack Wash with hot soapy water. Rinse
thoroughly and dry, or gently rub
with cleansing powder or soap-filled
pads as directed. DO NOT clean the
rack in the self-cleaning oven.
If the flat racks are cleaned in the
oven during the self clean mode,
they will loose their shiny finish and
may not glide smoothly. If this
happens, wipe the rack edges with a
small amount of vegetable oil. Then
wipe off excess.
Telescopic Rack Wash with hot soapy water. Rinse
thoroughly and dry, or gently rub
with cleansing powder or soap-filled
pads as directed. Avoid getting
cleansing powder in the telescopic
slides. Re-lubrication may become
necessary. Use only hightemperature food-grade lubricants to
re-lubricate slides.
DO NOT clean the rack in the selfcleaning oven.
Fiberglass
Gasket
Glass Wash with soap and water or glass
Painted
Surfaces
Porcelain
Surfaces
DO NOT CLEAN GASKET.
cleaner. Use Fantastik® or Formula
409® to remove grease spatters and
stubborn stains.
Clean with hot soapy water or apply
Fantastik® or Formula 409® to a
clean sponge or paper towel and
wipe clean. Avoid using powder
cleaning agents, steel wool pads
and oven cleaners.
Immediately wipe up acid spills like
fruit juice, milk and tomatoes with a
dry cloth. Do not use a moistened
sponge/cloth on hot porcelain. When
cool, clean with hot soapy water or
apply Bon-Ami® or Soft Scrub® to a
damp sponge. Rinse and dry. For
stubborn stains, use soap-filled
pads. It is normal for porcelain to
show fine lines with age due to
exposure to heat and food soil.
Stainless Steel
Surfaces
Plastic &
Controls
Probe Wipe with soapy water. Do not
Printed areas
(words &
numbers)
Always wipe or rub in the direction of
the grain. Clean with a soapy
sponge, then rinse and dry, or wipe
with Fantastik® or Formula 409®
sprayed on a paper towel. Protect
and polish with Stainless Steel
Magic® and a soft cloth. Remove
water spots with a cloth dampened
with white vinegar. Use Bar Keeper's
Friend® to remove heat
discoloration.
When cool, clean with soapy water,
rinse and dry.
submerge. Do not wash in the
dishwasher.
Do not use abrasive cleansers or
petroleum based solvents.
Maintenance
Replacing an Oven Light
CAUTION:
• 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 must be in place when using
the appliance.
• The lenses serve to protect the light bulb
from breaking.
• The lenses are made of glass. Handle
carefully to avoid breaking. Broken glass
could cause an injury.
• Light socket is live when door is open.
Use only 10 Watt, 12 Volt bi-pin halogen light bulbs. These
bulbs can be purchased through retail stores.
Use a clean, dry cloth to handle halogen light bulbs. This
will increase the life of the bulb.
English 21
To replace the halogen bulb on the oven sidewall:
Slide
screw
driver tip
here
Loosen
glass lens
cover and
remove
1. Turn off circuit breaker.
2. Remove oven racks.
3. Slide the tip of a flat blade screw driver between the fixing clip and the lamp housing.
4. Support the glass lens cover with two fingers along the bottom edge to prevent the cover from falling to the bottom of the oven.
5. Gently twist the flat blade screw driver to loosen the
glass lens cover.
6. Remove the glass lens cover and fixing clip.
7. Remove the bulb by grasping and sliding the bulb straight out until the two prongs have cleared the ceramic holder.
8. Do not touch the glass of the new replacement bulb
with your fingers. It will cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean
paper towel or facial tissue with the prongs facing
down. Locate the two prongs in the ceramic holder,
gently poking until the two prongs locate in the
ceramic socket.
9. Press in to seat the bulb.
10. Slide the protective lens into the holder clip and push the other end until the fixing clip snaps back into the housing.
11. Turn on circuit breaker.
10W
Halogen
Lamp
Fixing
Clip
Housing
Lens
Holder
Clip
Ceramic
Holder
English 23
To replace the halogen bulb on the oven ceiling:
To remove the oven door:
1. Turn off power to the
2. Remove the glass
3. Remove the halogen
4. Screw the glass cover
5. Turn power back on at
Removing the Oven Door
CAUTION:
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 electrical shock or 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 damage or injury.
• Failure to grasp the oven door firmly and
properly could result in personal injury or
product damage.
• To avoid injury from hinge bracket
snapping closed, be sure that both levers
are securely in place before removing the
door. Also, do not force door open or
closed - the hinge could be damaged and
injury could result.
• Do not lay removed door on sharp or
pointed objects as this could break the
glass. Lay on a flat, smooth surface,
positioned so that the door cannot fall
over.
oven at the main
power supply (fuse or
breaker box).
cover by unscrewing
it.
bulb and replace.
Grasp the new bulb
with a clean, dry cloth.
back on.
the main power supply
(fuse or breaker box).
1. Be sure to read the above CAUTION before attempting to remove the door.
2. Open the door completely.
3. Flip levers on hinges toward you.
4. Holding the door firmly on both sides and using both hands, close the door gently until it stops against the levers, about 30º from the closed position.
5. Carefully lift the door up and out of the hinge slots. Hold firmly; the door is heavy.
6. Place the door in a convenient and stable location for cleaning.
To replace the oven door:
1. Hold the door firmly in both hands.
2. Hold the door at a 30º angle from the closed position and insert hinges into the slots. You may need to rock the door forward and backward slightly to seat the hinge feet.
3. The door may need to
be removed and reinserted until the
hinges sit correctly in
the slots.
4. Open door all the way to expose hinges, levers, and slots.
5. Push levers forward and down until seated on the bracket.
6. Close and open door slowly to be sure it is correctly and securely in place. Door must be straight, not crooked.
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Service
Before Calling Service
Troubleshooting Chart
Oven Problem Possible Causes and Suggested Solutions
Oven door is locked and will not open,
even after cooling.
Oven is not heating. Check circuit breaker or fuse box to your house. Make sure there is proper
Oven is not cooking evenly. Refer to cooking charts for recommended rack position. Check "Getting the
Baking results are not as expected. Refer to cooking charts for recommended rack position. Check "Getting the
Food takes longer to cook than expected. The oven is carefully calibrated to provide accurate results. However, the
Food is overcooked. The oven is carefully calibrated to provide accurate results. However, the
Convection Bake/True Convection results
are not as expected.
Oven temperature is too hot or too cold. The oven thermostat needs adjustment. See "Oven Temperature Offset"
Oven light is not working properly. Replace or reinsert the light bulb if loose or defective. Touching the bulb
Turn the oven off at the circuit breaker and wait five minutes. Turn breaker
back on. The oven should reset itself and will be operable.
electrical power to the oven. Be sure oven temperature has been selected.
Most Out of Your Appliance" for tips and suggestions.
Most Out of Your Appliance" for tips and suggestions. Adjust oven
calibration if necessary. See "Oven Temperature Offset" under "User
Settings".
temperature can be offset if food is consistently too brown or too light. See
"Oven Temperature Offset" under "User Settings".
temperature can be offset if food is consistently too brown or too light. See
"Oven Temperature Offset" under "User Settings".
The oven temperature must be manually reduced by 25 ºF. Refer to
cooking charts and tips for rack positions, cooking times and pan selection.
Adjust oven calibration if necessary. See "Oven Temperature Offset" under
"User Settings".
under "Special Features".
with fingers may cause the bulb to burn out.
Oven light does not turn off. Check for obstruction in oven door. Check to see if hinge is bent.
Cannot remove lens cover on light. There may be soil build-up around the lens cover. Wipe lens cover area
with a clean dry towel prior to attempting to remove the lens cover.
Oven is not self-cleaning properly. Allow the oven to cool before running self-clean. Always wipe out loose
soils or heavy spillovers before running self-clean. If oven is badly soiled,
set oven for the maximum self-clean time.
Clock and timer are not working properly. Make sure there is electrical power to oven.
"E" and a number appears in display and
control beeps.
With a new oven there is a strong odor
when oven is turned on.
Control does not react when a key is
touched.
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This is a fault code. Press "+" and "-" simultaneously to stop beeping and
clear display. Reset oven if necessary. If fault code remains, record fault
code, cancel oven and call authorized service technician.
This is normal with a new oven and will disappear after a few uses.
Operating the self-clean cycle also "burns-off" the smell more quickly.
Be sure that pad is clean. Touch the center of the touchpad. Use the flat
part of your finger.
Oven Problem Possible Causes and Suggested Solutions
Fan is running during modes that do not
use convection
Warm air or steam escapes from oven
vent.
Cooling fan runs even when the oven is
turned off.
On some models, the convection fan runs while the oven is preheating for
the bake mode. This is normal.
It is normal to see or feel steam or warm air escaping from the oven vent.
Do not block the vent.
This is normal. The cooling fan will continue to run, even after the oven has
been turned off, until the oven has cooled sufficiently.
Data Plate
The data plate shows the model and serial number. Refer
to the data plate on the appliance when requesting service.
The data plate location is shown in the following picture.
Data Plate
How to Obtain Service or Parts
To reach a service representative, see the contact
information at the front of the manual. Please be prepared
with the information printed on your product data plate
when calling.
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S
Cut Here
Time Pan Size & Type
Rack
Position
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
cookie sheet
Racks
Number of
Oven
Preheat
Oven
Temperature
Cooking Mode
Recommended
True Convection 325°F Yes Multiple 2 & 5 1727 minutes 12-cup muffin pan
True Convection 325°F Yes Multiple 1, 3, & 5 1727 minutes 12-cup muffin pan
Convection Bake 325°F Yes Multiple 2 & 5 2840 minutes 8" or 9" round
True Convection 325°F Yes Multiple 2 & 5 817 minutes cookie sheet
Convection Bake 325°F Yes Single 3 3340 minutes 8" or 9" square
True Convection 325°F Yes Multiple 1, 3, & 5 817 minutes cookie sheet
True Convection 325°F Yes Multiple 2 & 5 810 minutes
True Convection 325°F Yes Multiple 1, 3, & 5 810 minutes
Speed Convection on package No Multiple 2 & 5 package time
Speed Convection on package No Multiple 2 & 5 package time
Speed Convection on package No Multiple 2 & 5 package time
Food
CONVECTION COOKING CHART - BAKED GOODS/ENTREE
Thermador Oven PODC
Cakes
Bundt Convection Bake 325°F Yes Single 2 4565 minutes 12-cup bundt
Angel Food Convection Bake 325°F Yes Single 1 3550 minutes 10" tube
Cupcakes True Convection 325°F Yes Single 4 1727 minutes 12-cup muffin pan
Round Layers Convection Bake 325°F Yes Single 3 2840 minutes 8" or 9" round
Sheet Cake Convection Bake 325°F Yes Single 3 4560 minutes 13"x9X2"
Cookies
Brownies
Chocolate Chips True Convection 325°F Yes Single 3 817 minutes cookie sheet
Cookie Bars Convection Bake 325°F Yes SIngle 3 2333 minutes 8" or 9" square
Sugar True Convection 350°F Yes Single 3 810 minutes
Frozen Convenience
Fish Sticks Speed Convection on package No Single 3 package time
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Chicken Nuggets & Patties Speed Convection on package No Single 3 package time
Garlic Bread, Toast Sticks Speed Convection on package No Single 3 package time
Fries, Onion Rings Speed Convection on package No Single 3 package time
cookie sheet
Y
Time Pan Size & Type
Rack
Position
cookie sheet
cookie sheet
cookie sheet
Cut Here
Racks
Number of
Oven
Preheat
Oven
Temperature
Cooking Mode
Recommended
True Convection 400°F Yes Multiple 2 & 5 2333 minutes
375°F Yes Single 3 1012 minutes
True Convection 400°F Yes Multiple 1, 3, & 5 2333 minutes
True Convection 325°F Yes Multiple 2 & 5 1020 minutes cookie sheet
True Convection 400°F Yes Multiple 2 & 5 1425 minutes 12-cup muffin pan
True Convection 375°F Yes Multiple 1 & 4 1020 minutes cookie sheet
True Convection 375°F Yes Multiple 1, 3, & 5 1020 minutes cookie sheet
Food
Pastries
Cream Puffs True Convection 400°F Yes Single 3 2333 minutes
Puff Pastry True Convection
Pies
1 Crust Shell Convection Bake 475°F Yes Single 2 812 minutes 9" pie pan
2 Crust, Fruit Convection Bake 375°F Yes Single 2 4560 mionutes 9" pie pan
Frozen Convection Bake 375°F Yes Single 3 7085 minutes 9" pie pan
Meringue Convection Bake 350°F Yes Single 2 1015 minutes 9" pie pan
Pecan Convection Bake 350°F Yes Single 2 4560 minutes 9" pie pan
Pumpkin Convection Bake 425°F/350°F Yes Single 2 15 min/3545 min 9" pie pan
Pizza
Baking Stone Convection Bake 425°F Yes Single 2 recipe time baking stone
Fresh Convection Bake 425°F Yes Single 2 recipe time pizza pan
Self-rising, Frozen Convection Bake on package Yes Single on package package time package directions
Thin Crust, Frozen Convection Bake on package Yes Single on package package time package directions
Quick Breads
Biscuits True Convection 325°F Yes Single 2 1020 minutes cookies sheet
Loaf Convection Bake 350°F Yes Single 2 4860 minutes 8" x 4" loaf pan
Muffins True Convection 400°F Yes Single 3 1425 minutes 12-cup muffin pan
east Breads
Dinner Rolls True Convection 375°F Yes Single 3 1020 minutes cookie sheet
Loaf Convection Bake 400°F Yes Single 2 2235 minutes 9" x 5" loaf pan
Sweet Rolls True Convection 325°F Yes Single 3 2025 minutes cookie sheet
This chart is a guide. Follow package or recipe directions.
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