Bake %, Convection Bake Some Models, Roast %

Bake %

Bake is cooking with dry, heated air. Both the upper and lower elements cycle to maintain the oven temperature.

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^” space between pans or dishes and oven 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 2 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 information. You may also consider using a convection mode.

Pan stagger in Bake mode for 30” appliances.

Convection Bake (Some Models) 2

Convection Bake is similar to Bake. Heat comes from the upper and lower heating elements. The main difference in convection baking is that the heat is circulated throughout the appliance by the convection fan.

The Convection Bake mode is well suited for cakes, bar cookies and breads to take advantage of the bottom heat, 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

▯Reduce recipe temperature by 25 °F. Refer to the cooking chart at end of this manual.

▯Place food in shallow, uncovered pans, such as cookie sheets without sides.

▯If baking more than one pan on a rack, allow at least 1-1^“ 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).

Pan stagger in Convection Bake mode for

30” appliances.

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 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 °F. Refer to chart at end of the manual.

▯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^“ of air space around the pan.

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 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 wih kitchen string.

PODC302J, POD301J, PODMW301J, PODM301J specifications

Thermador is a brand synonymous with luxury kitchen appliances, and their PODMW301J and DWHD651JFP models epitomize this excellence. The PODMW301J is a sophisticated microwave oven that seamlessly integrates with other kitchen appliances, while the DWHD651JFP is an advanced dishwasher designed for superior performance and efficiency.

Starting with the Thermador PODMW301J, this built-in microwave oven boasts a sleek design that complements any modern kitchen. One of its standout features is the Convection Cooking technology, which evenly distributes heat for consistent cooking results. This feature is particularly useful for baking, ensuring that dishes come out perfectly cooked every time. The PODMW301J also features a large capacity, making it suitable for cooking larger meals or multiple dishes at once.

Equipped with a sensor cooking option, the PODMW301J can automatically adjust cooking times and power levels based on the food’s moisture. This ensures an optimal cooking experience that takes the guesswork out of microwaving. Additionally, the unit offers several pre-programmed settings tailored for a variety of tasks, such as defrosting, reheating, and popcorn popping, streamlining the cooking process.

Moving to the DWHD651JFP, this dishwasher is designed with both efficiency and performance in mind. It features Thermador’s Star Dry technology, which enhances drying performance through special ventilation and airflow management, eliminating the need for hand-drying after cycles. The DWHD651JFP also boasts a flexible third rack that maximizes loading capacity, allowing homeowners to fit more dishes in each load.

Another key characteristic of the DWHD651JFP is its innovative Quiet Shield technology, which keeps the operational noise to a minimum, making it one of the quieter dishwashers on the market. With a powerful 4-stage filtration system, the dishwasher ensures that dishes come out clean and free of food particles.

Both the PODMW301J and DWHD651JFP models reflect Thermador’s commitment to superior craftsmanship and cutting-edge technology, making them invaluable additions to any luxury kitchen. Whether it’s the microwave's convection feature or the dishwasher's drying performance, these models stand out in their respective categories with functional design and innovative features that enhance the cooking and cleaning experience.