Thermador CM302 Convection Roast and Probe Mode, Convection Roast Tips, 325o, 350o, 100 /145

Upper/Lower Oven Operations CM Oven Care and Use Manual

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.

•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.

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
	For double ovens only
		UPPER
	• Select once for UPPER oven.
		LOWER
	• Select twice for LOWER oven.

3. Select CONVECTION and ROAST.

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

CONVECTION

ROAST

325o

4. Optional step:	Touch
To change the temperature from 325ºF, 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	PROBE	160
	200ºF (88ºC – 143ºC). The probe automatic
	default temperature is programmed at 160ºF			PROBE
	(71ºC).
6. To change the probe temperature from 160ºF		Touch	o
		1
	(71ºC), select another temperature immediately		145
		4
	before starting. The probe temperature continues
	to be displayed instead of the oven temperature.	5		PROBE
7. Select START.		Touch	o	o
	The temperature display alternates between the		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 5ºF and large roast increase 10ºF.

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

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