Roast

Tips

Convection Roast

Tips

Food Item

 

Rack Position

 

Temp.

 

Time

 

 

 

 

 

 

 

 

 

 

 

 

1 rack

2 racks

3 racks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breads

 

 

 

 

 

 

 

Yeast Bread, loaf, 9x5

2

 

 

400

 

22-35

Dinner Rolls

 

3

1+4

1+3+5

350

 

10-20

Qick Bread, loaf, 8x4

2

 

 

350

 

45-65

Biscuits

 

2

2+5

1+3+5

325

 

10-20

Muffins

 

3

2+5

1+3+5

400

 

14-25

 

 

 

 

 

 

 

 

 

Cream Puffs

 

 

 

 

 

 

 

Fresh

 

3

2+5

1+3+5

400

 

23-33

 

 

 

 

 

 

 

 

 

Pizza

 

 

 

 

 

 

 

Frozen

 

3

 

 

375

 

18-25

Fresh

 

3

 

 

400

 

15-20

 

 

 

 

 

 

 

 

 

 

 

r

 

Roast uses both the upper and lower elements to maintain the

 

oven temperature. Roasting uses more intense heat from the up-

 

per 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.

•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.

áConvection Roast uses heat from the top and bottom elements as well as heat circulated by the convection fan.

The Convection Roast mode is well suited for preparing tender cuts of meat and poultry.

The benefits of Convection Roast mode include:

•As much as 25% faster cooking than non-convection modes.

•Rich, golden browning.

•Use the same temperature as indicated in the recipe.

•Check doneness early, since roasting time may decrease. Refer to Convection Roast chart for examples.

•Do not cover meat or use cooking bags.

•Use the broil pan and grid provided with the oven for roasting. A shallow, un- covered pan can also be used.

•Use a meat thermometer to determine the internal temperature of the meat.

•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 overbrowning.

•Let meat stand covered with foil 10-15 minutes after removing it from the oven.

•Refer to chart for recommended rack positions.

English 21

Page 24 Page 26
Page 25
Image 25
Thermador POD302 manual Convection Roast, Tips Food Item Rack Position Temp Time Racks Breads, Cream Puffs, Pizza
Page 24 Page 26

POD302 specifications

The Thermador POD302 is a professional-grade built-in steam oven designed to elevate culinary experiences in home kitchens. Known for its combination of modern technology and high-performance cooking capabilities, the POD302 is a popular choice among chefs and home cooks alike.

One of the standout features of the Thermador POD302 is its advanced steam cooking technology. It utilizes pressurized steam to cook food evenly, preserving moisture and nutrients. This method not only enhances flavors but also ensures that dishes retain their natural textures. With steam cooking, users can prepare a wide array of dishes, from perfectly cooked vegetables to succulent fish and even baked goods.

The POD302 offers multiple cooking modes, including steam, convection steam, and a combination of both. This versatility allows for greater flexibility in the kitchen, enabling users to experiment with various cooking techniques and achieve restaurant-quality results at home. The oven also features a temperature probe, allowing for precise cooking. It automatically adjusts the cooking time based on the internal temperature of the food, ensuring perfectly cooked dishes every time.

Another notable characteristic of the Thermador POD302 is its sleek and intuitive control panel. The digital display is user-friendly, making it easy to navigate between different cooking modes and settings. The oven also includes a built-in timer and a delayed start feature, allowing for convenient meal planning and preparation.

In terms of design, the POD302 is crafted with a focus on elegance and functionality. It boasts a stainless steel finish that complements any kitchen decor. The interior is spacious, with enough capacity to accommodate large dishes, making it ideal for family meals or entertaining guests.

For those who value convenience, the POD302 includes a self-cleaning feature that takes the hassle out of maintenance. The oven will use steam to loosen food residues, making clean-up a breeze.

Energy efficiency is another consideration, and the Thermador POD302 is designed to be environmentally friendly while delivering exceptional performance. With its powerful steam generation system, it heats up quickly, reducing cooking time and energy consumption.

In summary, the Thermador POD302 is a cutting-edge steam oven that brings professional capabilities into the home kitchen. With its advanced cooking technologies, versatile modes, elegant design, and user-friendly features, it is an exceptional addition for anyone looking to enhance their cooking experience.
Top Page Image Contents