Convection Roast And Probe Mode - Thermador CM302 Care And Use Manual

Upper/Lower Oven Operations

Convection Roast and Probe Mode

• Preheating is optional for CONVECTION ROAST.
Preheating is not recommended for CONVECTION
ROAST when using the PROBE. A hot oven impairs
connecting the meat into the receptacle and into the roast.
• Roast in a low-sided, uncovered pan.
To Set the CONVECTION ROAST and PROBE Mode:
1. Insert the probe into the thickest part of the
meat. Push the plug into the oven receptacle.
2. Select OVEN.
For double ovens only
• Select once for UPPER oven.
• Select twice for LOWER oven.
3. Select CONVECTION and ROAST.
The temperature is automatically set at 325 F.
4. Optional step:
To change the temperature from 325ºF, select
another temperature immediately before starting.
5. Select PROBE.
The temperature range for the probe is 100 F to
200ºF (88ºC – 143ºC). The probe automatic
default temperature is programmed at 160ºF
(71ºC).
6. To change the probe temperature from 160ºF
(71ºC), select another temperature immediately
before starting. The probe temperature continues
to be displayed instead of the oven temperature.
7. Select START.
The temperature display alternates between the
set probe temperature and the actual meat/
poultry temperature, increasng in 5ºF increments
starting with 100ºF. Touch CONVECTION to
check the oven temperature setting when using the probe. The oven temperature is displayed for 5 seconds
before the probe display continues. The oven chimes 3 times when the meat/poultry item is cooked. End is
displayed as the heat turns off.
• When roasting whole chickens or turkey, tuck wings behind back and loosely tie legs with kitchen string.
• Use the 2-piece broil pan with the top grid for roasting uncovered meats.
• Use the PROBE or a meat thermometer to determine the internal doneness or "End" temperature (See chart).
• Double-check the internal temperature of meat/poultry by inserting probe into another position.
• While covered, small roast temperatures increase 5ºF and large roast increase 10ºF.
• After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.
•
•
•
Touch
UPPER
LOWER
Touch
CONVECTION
ROAST
Touch
Touch
PROBE
Touch
Touch
START
CONVECTION ROAST TIPS
Page 42
CM Oven Care and Use Manual
Use CONVECTION ROAST when roasting tender
cuts of meat or poultry of any size.
Results will yield a drier, crisper exterior that seals in
the interior juices with few pan drippings.
Place tip of probe into the center of thickest section,
avoiding bone and fat.
You Will See
then
CONVECTION
ROAST
3
5
0
CONVECTION
ROAST
1
4
5
o
325
o
350
o
160
PROBE
o
145
PROBE
o o
100 /145