Thermador CJ302 manual Convection Roast Tips, To Set the Convection Roast and Probe Mode

Lower Oven Features CJ Oven Care and Use Manual

Convection Roast and Probe Mode Operation – Lower Oven

•Preheating is optional for CONVECTION ROAST. Preheating is not recommended for CONVECTION ROAST when using the PROBE. A hot oven impairs connecting the probe 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	You Will See
	Meat. Push the plug into the oven receptacle.
2.	Select OVEN.	Touch
	• Select twice for LOWER oven.
		UPPER
		LOWER

3. Select CONVECTION and ROAST.	Touch
The temperature is automatically set at 325° F.
	CONVECTION
	then
	ROAST

CONVECTION

ROAST

325o

4. Optional step:	Touch
To change the temperature from 325º F, select	3
another temperature immediately before starting.	5
	0
	CONVECTION
	ROAST

350o

5.	Select PROBE.	Touch	o
	The temperature range for the probe is 100° F
	to 200º F (88º C – 143º C).The probe automatic	PROBE	160
	default temperature is programmed at 160º F			PROBE
	(71º C).
6. To change the probe temperature from 160º F		Touch	o
		1
	(71º C), select another temperature immediately		145
		4
	before starting. The probe temperature continues
		5
	to be displayed instead of the oven temperature.			PROBE
7.	Select START.		o	o
	The temperature display alternates between the	Touch	100 /145
		START
	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.

CONVECTION ROAST TIPS

•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 5º F and large roast increase 10º F.

•After removing the item from the oven, cover loosely with foil for 10 to 15 minutes before carving.

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