Thermador PO301 User manual

USE AND CARE MANUAL
Built-in Ovens
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Model:
PO301
PO302

This Thermador Appliance is made by
BSH Home Appliances Corporation
5551 McFaddenAve.
Huntington Beach, CA 92649
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!

About This Manual ....................................................... 1
How This Manual is Organized ......................................................................... 1
Safety ............................................................................ 2
Getting Started ............................................................. 5
Parts and Accessories ....................................................................................... 5
Parts* ......................................................................................................................................... 5
Accessories ............................................................................................................................... 6
Control* ............................................................................................................... 8
Before Using the Oven for the First Time ........................................................ 8
Operation ...................................................................... 9
About the Appliance .......................................................................................... 9
Features .............................................................................................................. 9
Setting the Clock ........................................................................................................................ 9
Setting the Cooking Mode and Temperature ............................................................................. 9
Heating Time Limitation ............................................................................................................. 9
Getting the Most Out of Your Appliance .................. 10
General Tips ..................................................................................................... 10
Bake ................................................................................................................... 11
True Convection ............................................................................................... 12
Roast ................................................................................................................. 13
Convection Roast ............................................................................................. 13
Broil/Max Broil .................................................................................................. 14
Max Convection Broil ...................................................................................... 16
Speed Convection ............................................................................................ 17
Warm ................................................................................................................. 18
Dehydrate .......................................................................................................... 18
Rotisserie .......................................................................................................... 20
Assembling the Rotisserie ....................................................................................................... 21
Trussing Poultry for the Rotisserie ........................................................................................... 22
Cleaning and Maintenance ........................................ 23
Cleaning ............................................................................................................ 23

Self-Clean ................................................................................................................................ 23
Avoid These Cleaners ............................................................................................................. 23
Cleaning Guide ........................................................................................................................ 24
Maintenance ..................................................................................................... 25
Replacing an Oven Light ......................................................................................................... 25
Removing the Oven Door ........................................................................................................ 26
Service ........................................................................ 28
Before Calling Service ..................................................................................... 28
Troubleshooting Chart ............................................................................................................. 28
Data Plate ................................................................................................................................ 29
How to Obtain Service or Parts ............................................................................................... 29
STATEMENT OF LIMITED PRODUCT WARRANTY ....................................... 30

About This Manual
How This Manual
is Organized
You can get the most out of your new oven by reading this manual from beginning
to end. This way you will systematically get to know your appliance and become
familiar with its operation and features.
The manual consists of the following sections:
The "Safety" section provides information on how to safely operate your oven.
"Getting Started" introduces you to the oven components and features.
The "Operation" section offers you step-by-step instructions on how to operate
your oven.
In "Getting the Most Out of Your Appliance" you can find a list of many common
foods with the appropriate oven mode, temperature, rack position and bake
time. This section also provides you with several bakeware and preparation
tips.
"Cleaning and Maintenance" provides you with information on how to clean and
care for the various oven parts.
The "Service" section includes your warranty and do-it-yourself troubleshooting
tips.
Pay special attention to the important safety instructions in the "Safety" section.

Safety
Important Safety Instructions
READ AND SAVE THESE INSTRUCTIONS
Warning:
When properly cared for, your new appliance has been designed to
be safe and reliable. Read all instructions carefully before use. These
precautions will reduce the risk of burns, electric shock, fire and injury
to persons. When using kitchen appliances, basic safety precautions
must be followed, including those in the following pages.
Proper Installation and
Maintenance Have the installer show you the location of the circuit breaker or fuse. Mark it for
easy reference.
This appliance must be properly installed and grounded by a qualified technician.
Connect only to a properly grounded outlet. Refer to the Installation Instructions for
details.
This appliance is intended for normal family household use only. It is not approved
for outdoor use. See the Warranty. If you have any questions, contact the manu-
facturer.
Do not store or use corrosive chemicals, vapors, flammables or nonfood products
in or near this appliance. It is specifically designed for use when heating or cooking
food. The use of corrosive chemicals in heating or cleaning will damage the appli-
ance and could result in injury.
Do not operate this appliance if it is not working properly, or if it has been damaged.
Contact an authorized servicer.
Do not obstruct oven vents.
Do not repair or replace any part of the appliance unless specifically recommended
in this manual. Refer all servicing to a factory authorized service center.
In the event of an error the display flashes and beeps continuously. If this happens
during self-clean, disconnect appliance from the power supply and call a qualified
technician.
In the event of an error the display flashes and beeps continuously. Disconnect ap-
pliance from the power supply and call a qualified technician.
Fire Safety Do not use aluminum foil or protective liners to line any part of the appliance, es-
pecially the oven bottom. Installing these liners may result in risk of electric shock
or fire.
If materials inside an oven should ignite, keep door closed. Turn off the appliance,
and disconnect the circuit at the circuit breaker box.
Use this appliance only for its intended purpose as described in this manual. For
example, never use the appliance for warming or heating the room. Never use the
appliance for storage.
Always have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire, drop and roll immediately to
extinguish flames.

Important Safety Instructions
READ AND SAVE THESE INSTRUCTIONS
Smother flames from food fires other than grease fires with baking soda. Never use
water on cooking fires.
Have an appropriate fire extinguisher available, nearby, highly visible and easily
accessible near the oven.
WARNING - TO REDUCE THE RISK OF PERSONAL INJURY IN THE EVENT
OF A GREASE FIRE, OBSERVE THE FOLLOWING:
SMOTHER FLAMES with a close-fitting lid, cookie sheet, or metal tray, then
turn off the burner. EXERCISE CAUTION TO PREVENT BURNS. If the flames
do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.
NEVER PICK UP A FLAMING PAN - You could be burned.
DO NOT USE WATER, including wet rags or towels - a violent steam explosion
will result.
Use an extinguisher ONLY if:
1. You know you have a CLASS ABC extinguisher, and you already know how to
operate it.
2. The fire is small and contained in the area where it started.
3. The fire department is being called.
4. You can fight the fire with your back to an exit.
Burn Prevention DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN -
Heating elements may be hot even though they are dark in color. Interior surfaces
of an oven become hot enough to cause burns. During and after use, do not touch,
or let clothing, potholders, or other flammable materials contact heating elements
or interior surfaces of oven until they have had sufficient time to cool. Other surfac-
es of the appliance may become hot enough to cause burns. Among these surfac-
es are oven vent openings, surfaces near these openings and oven doors.
Exercise caution when opening the appliance. Standing to the side, open the door
slowly and slightly to let hot air and/or steam escape. Keep your face clear of the
opening and make sure there are nochildren or pets near the unit. After the release
of hot air and/or steam, proceed with your cooking. Keep doors shut unless neces-
sary for cooking or cleaning purposes. Do not leave open doors unattended.
Do not heat or warm unopened food containers. Build-up of pressure may cause
the container to burst and cause injury.
Always place oven racks in desired location while oven is cool. If a rack must be
moved while oven is hot, do not let potholder contact the heating elements.
Always use dry potholders. Moist or damp potholders on hot surfaces may result
in burns from steam. Do not let potholder touch hot heating elements. Do not use
a towel or other bulky cloth.
Secure all loose garments, etc. before beginning. Tie long hair so that it does not
hang loose, and do not wear loose fitting clothing or hanging garments, such as
ties, scarves, jewelry, or dangling sleeves.
Child Safety When children become old enough to use the appliance, it is the legal responsibility
of the parents or legal guardians to ensure that they are instructed in safe operation
of the appliance by qualified persons.

Important Safety Instructions
READ AND SAVE THESE INSTRUCTIONS
Do not allow anyone to climb, stand, lean, sit, or hang on any part of an appliance,
especially a door, warming drawer or storage drawer. This can damage the appli-
ance, and the unit may tip over, potentially causing severe injury.
Do not allow children to use this appliance unless closely supervised by an adult.
Children and pets should not be left alone or unattended in the area where the ap-
pliance is in use. They should never be allowed to play in its vicinity, whether or not
the appliance is in use.
CAUTION - Items of interest to children should not be stored in an appliance, in
cabinets above an appliance or on the backsplash. Children climbing on an appli-
ance to reach items could be seriously injured.
Cleaning Safety Do not clean the appliance while it is still hot. Some cleaners produce noxious
fumes when applied to a hot surface. Wet cloths or sponges can cause burns from
steam.
IMPORTANT SAFETY NOTICE: The California Safe Drinking and Toxic Enforce-
ment Act requires the Governor of California to publish a list of substances known
to the state to cause cancer, birth defects or other reproductive harm, and requires
businesses to warn customers of potential exposure to such substances. The burn-
ing of gas cooking fuel and the elimination of soil during self-cleaning can generate
small amounts of Carbon Monoxide. The fiberglass insulation in self-clean ovens
gives off very small amounts of formaldehyde during the first several cleaning cy-
cles. California lists formaldehyde as a potential cause of cancer. Carbon Monox-
ide is a potential cause of reproductive toxicity. Exposure to these substances can
be minimized by:
1. Providing good ventilation when cooking with gas.
2. Providing good ventilation during and immediately after self-cleaning the oven.
3. Operating the unit according to the instructions in this manual.
When self-cleaning, confirm that the door locks and will not open. If the door does
not lock, do not run Self-Clean. Contact service.
Wipe out excessive spillage before self-cleaning the oven.
Birds have very sensitive respiratory systems. Keep pet birds out of the kitchen or
other rooms where kitchen fumes could reach them. During self-clean, fumes are
released that may be harmful to birds. Other kitchen fumes such as overheating
margarines and cooking oils may also be harmful.
Keep oven free from grease build up.
Cookware Safety Do not place food directly on oven bottom.
Follow the manufacturer's directions when using cooking or roasting bags.
Do not clean parts or accessories in the self-clean oven.

Getting Started
Parts and Accessories
Parts*
Control Panel
Door Lock Convection Fan
Door Gasket
Door Hinge
liliiii!|iiil
@Rack Position Guides
with 7 Rack Positions
Oven Bottom
Oven Vent
*Picture shows double oven. Your appliance may vary slightly.
Cooling Fan The cooling fan runs during all cooking modes. The fan can be heard when it is run-
ning, and warm air may be felt as it is released from the oven vent. The fan may
also run after the oven is off.
Oven Vent The oven vent is located at the bottom of the unit. Warm air may be released from
the vent before, during and after cooking. It is normal to see steam escaping from
the vent, and condensation may collect in this area. This area may be warm when
the oven is in use. Do not block the vent, since it is important for air circulation.

Convection Fan The convection fan operates during all convection modes. When the oven is oper-
ating in a convection mode, the fan turns off automatically when the door is
opened. The convection fan may also run during self-clean.
Oven Bottom The oven bottom conceals the lower heating element. As a result the element is
protected from damage and spills.
Note: Do not place food directly on the oven bottom.
Warning:
Do not use aluminum foil or protective liners to line any part of the ap-
pliance, especially the oven bottom. Installation of these liners may
result in a risk of electric shock or fire.
Accessories Flat Rack
Do not clean in the self-clean oven.
Telescopic Rack
This rack allows for easier access when in-
serting or removing food. Do not clean in
the self-clean oven.
Rotisserie
Use this accessory when using the rotis-
serie mode. See "Rotisserie" under "Get-
ting the Most Out of Your Appliance" for
additional information. Do not clean in the
self-clean oven.
Broil Pan and Grid
Use for broiling and roasting. Do not clean
in the self-clean oven.
Inserting Rack
Flat Rack The rack is designed with a stop so it will stop before coming completely out of the
oven and not tilt.
Caution:
To avoid burns, place oven racks in desired positions before turning
oven on. Always use oven mitts when the oven is warm. If a rack must
be moved while the oven is hot, do not let oven mitts contact hot heat-
ing elements.

Telescopic Rack
Inserting Rack into Oven:
4.
5.
6.
7.
Grasp rack firmly on both sides.
Insert rack (see picture).
Tilt rack up to allow stop into rack
guide.
Bring rack to a horizontal position and
push the rest of the way in. Rack
should be straight and flat, not crooked.
Removing Rack from Oven:
1. Grasp rack firmly on both sides and pull rack toward you.
2. When the stop is reached, tilt rack up and pull the rest of the way out.
Inserting telescopic rack into oven:
1. Hold the rack on a slight angle.
l!! iiiiid
2. Engage the rear hooks in the acces-
sory brackets.
3. Hold the rack straight.
4. Push the rack in until it is even with the
front hooks.
5. Lift the rack up.
6. Push the rack in completely.
7. Engage the rack's front hooks in the
accessory brackets.

Control*
Upper Oven
Heating Mode
Dial
Upper Oven Indicator
TemperatureDial L ghts
Lower Oven
Heating Mode
Dial
Lower Oven
Temperature
Da
Buttons
CLOCK
LIGHT
Sets the clock.
Turns oven light on or off. Not possible in self-clean mode.
*Picture shows double oven control panel. Your control panel may vary slightly.
Before Using the Oven for the First Time
Oven must be properly installed by a qualified technician before use.
Remove all packing materials from inside and outside the oven.
While cool, wipe with a clean, damp cloth and dry.
There may be a slight odor during first uses; this is normal and will disappear.
Optimum cooking results depend on proper cookware being used.
Read and understand all safety precautions and Use and Care Manual informa-
tion prior to operating.

Operation
About the
Appliance
Thermador Professional combines timeless design, modern technology and premi-
um operating convenience.
The classic design of Thermador has made it a symbol of the perfect American
kitchen for over 70 years. Our ovens today lead the way in continuing this tradition.
Behind the classic design is modern and perfected technology that ensures a high
degree of efficiency. For instance, we have further improved the distribution of heat
in the oven by using newly designed elements.
The rotisserie makes food crisp on all sides. The broil pan and grid included with
the oven offer you the flexibility you need when cooking, since they can be used to
hold food, collect fat or provide a supporting surface.
Features
Setting the Clock Use CLOCK to set the clock. Pressing and holding CLOCK adjusts the minute
hand at a faster rate. Pressing CLOCK briefly sets the clock one minute ahead.
Setting the Cooking
Mode and Temperature
To set the cooking mode and temperature:
1. Turn the heating mode dial to the preferred cooking mode.
2. Turn the temperature dial to the desired temperature.
The light next to "OVEN ON" ("UPPER ON"/"LOWER ON" for double ovens)
illuminates as soon as a valid cooking mode and temperature has been
selected.
For double oven models: if Speed Convection is set for one oven, the other
oven cannot run at the same time.
Heating Time Limitation The maximum heating time is limited. If you forget to turn off the oven, it turns off
automatically.
The maximum time allowed for Dehydrate mode is 48 hours. For all other cooking
modes, the maximum time allowed depends on the temperature:
Temperaturein°F Max. time allowed
without activity
100- 200 24 h
201- 550 12 h
Heating stops until a setting is changed.

Getting the Most Out of Your Appliance
General Tips
Pan Placement Baking results are better if pans are placed in the center of the oven. If baking more
than one pan on a rack, allow at least 1" to 1 Y2"of air space around the pan. When
baking four cake layers at the same time, stagger pans on two racks so that one
pan is not directly above the other.
Aluminum Foil Do not use aluminum foil or protective liners to line any part of the appliance, es-
pecially the oven bottom. Installing these liners may result in risk of electric shock
or fire.
Preheating the Oven Place oven racks in desired position before heating the oven.
Preheat the oven when using the Bake, True Convection, (Max) Broil and (Max)
Convection Broil modes.
Preheat is not used for Speed Convection.
Allow oven to preheat while preparing recipe ingredients or food items.
Setting a higher temperature does not shorten preheat time.
Once oven is preheated, place food in the oven as quickly as possible to mini-
mize the loss of heat and reduction of oven temperature.
For Best Results Use the cooking recommendations as a guide.
Open the door as briefly as possible to avoid temperature reduction.
Use the interior oven light to view the food through the oven window rather than
opening the door frequently.
Baking Pans and Dishes Glass baking dishes absorb heat. Follow manufacturers' recommendations.
For tender, light, golden brown crusts, use light, shiny metal bakeware.
Dark, rough or dull pans (nonstick or anodized) will absorb heat and result in a
browner, crisper crust. Some manufacturers recommend reducing the temper-
ature 25 °F when using this type of pan. Follow manufacturers' recommenda-
tions.
Insulated cookie sheets or bakeware may increase the length of cooking time.
Do not set broil pans or any other heavy object on the open oven door.
Do not keep the empty broil pan in the oven during cooking as this changes
cooking performance. Store the broil pan outside the oven.
High Altitude Baking When cooking at high altitude recipes and cooking times will vary.
For accurate information, write the Extension Service, Colorado State
University, Fort Collins, Colorado 80521. There may be a cost for the guides.
Specify which high altitude food preparation guide you prefer: general
information, cakes, cookies, breads, etc.
Condensation It isnormal for certain amount of moisture to evaporate from the food during any
cooking process. The amount depends on the moisture content of the food. The
moisture may condense on any surface cooler than the inside of the oven, such
as the control panel.

Bake
Tips
rBake iscooking with dry, heated air. Both the upper and lower el-
ements 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.
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 bake-
ware will lengthen the cook time for most foods.
For best results, bake food on a single rack with at least 1-11/2" 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 3 and 5, for cookies use rack positions 2 and 5. Stagger pans so that
one is not directly above the other (see graphic below). See "Pan Placement"
under "General Tips" for more info. You may also consider using a convection
mode.

True Convection
Tips
[] 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.
Reduce recipe temperature by 25 °F. Refer to True Convection chart.
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 W' of air space
around the pan.
For cakes use rack positions 2 and 5 (see graphic below).
True Convection Chart Food Item Temp. Time
3 racks
Cakes
Cupcakes
Bundt Cake
Angel Food
Layers (8" or 9")
Rectangle (9xl 3)
Pie
2 Crust, fresh, 9"
2 Crust, froFen, fruit, 9"
Meringue Topping Pie
Nut Pie
Custard
Cookies
Sugar
Chocolate Chip
Bar Cookies
Lemon
Brownie
Rack Position
1 rack 2 racks
4 2+5
2
1
3 2+5
2
2
2
2
2
2
3 2+5
3 2+5
3
3
1+3+5
1+3+5
1+3+5
325
300
325
325
350
350
350
350
350
425
350
35O
325
350
325
17-27
45-65
35-50
25-40
45-60
45-60
65-85
15-20
45-60
12-15
38-50
6-10
8-17
23-33
33-40

Roast
Tips
Convection
Roast
Tips
Food Item Temp. Time
3 racks
Breads
Yeast Bread, loaf, 9x5
Dinner Rolls
Quick Bread, loaf, 8x4
Rack Position
1rack 2 racks
2
3 1+4
21+3+5
400
350
350
Biscuits
Muffins
Cream Puffs
Fresh
Pizza
Frozen
Fresh
2
32+5 2+5 1+3+5 1+3+5 325 400
22-35
10-20
45-65
10-20
14-25
3 2+5 1+3+5 400 23-33
3 375 18-25
3 400 15-20
Roast uses both the upper and lower elements to maintain the
roven 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.
Convection 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.

Convection Roast Chart Food Item Rack
Pos. Weight
Beef
Rib Eye Roast (boneless)
Medium rare 2 3.0-5.5
Medium 2 3.0-5.5
Rump, eye, tip, sirloin
(boneless)
Medium rare 2 3.0-6.0
Medium 2 3.0-6.0
Pork
Tenderloin Roast
(medium rare) 2 2.0-3.0
Loin Roast (boneless or
bone in) 2 1.5-3.0
Loin Roast (boneless or
bone in) 2 3.0-6.0
Tenderloin 2 2.0-3.0
Poultry
Chicken, whole 2 3.5-8.0
Turkey, unstuffed** 1 12-15
Turkey, unstuffed** 1 16-20
Turkey, unstuffed** 1 21-25
Turkey Breast 2 4.0-8.0
Cornish Hen 2 1.0-1.5
Lamb
Leg, boneless
Medium 4.0-6.0
Oven
Temp.
325
325
325
325
425
350
35O
425
375
325
325
325
325
350
325
Time
(min/Ib)*
27-31
30-38
18-33
30-35
15-24
19-36
14-21
21-28
13-20
10-14
9-13
6-12
19-23
45-75
(total
time)
30-35
Internal
Temp.
145
160
145
160
145
160
160
160
180
180
180
180
170
180
170
Broil/Max Broil
*Roasting times are approximate and may vary depending on shape of the meat.
**Stuffed turkey requires additional roasting time. The minimum safe temperature
for stuffing in poultry is 165 °F.
WBroil (some models) uses intense heat from the upper element.
Max Broil uses a larger broil element which allows you to broil
more food at one time.
Tips
The Broil/Max Broil mode is best suited for cooking thin, tender cuts of meat (1" or
less), poultry and fish. It can also be used to brown breads and casseroles. Always
broil with the door closed. The benefits of broiling include:
Fast and efficient cooking.
Cooking without the addition of fats or liquids.
To use the broil pan and grid:
For normal Broil: food should be placed in the center of the broil pan and grid.
For Max Broil: food should be spread out over the entire broil pan and grid.
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.

Broil/Max Broil Chart
Steaks and chops should be at least 3A"thick.
Brush fish and poultry with butter or oil to prevent sticking.
Use the broil pan and grid included with the oven. Food should be spread out
over the entire pan/grid. When using Broil (lower oven), food should be placed
in the center of the broil pan.
Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
Turn meats once through the recommended cook time (see Max Broil Chart for
examples).
When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware®.
Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.
Food Item Rack Broil Set-
Pos. ting (°F)
Beef
Steak, 3A"to 1"
Medium Rare 6 550
Medium 5 550
Well 5 550
Hamburger, 3A"to 1"
Medium 6 550
Poultry
Chicken Thighs 3 450
Pork
Pork Chops, 1" 4 500
Sausage - fresh 4 550
Ham Slice, 1/2" 5 550
Seafood
Fish Filets, 3A"to 1"
buttered 3 450
Lamb
Chops, 1"
Medium Rare 4 550
Medium 4 550
Well 4 550
Internal
Temp.
145
16O
17O
16O
180
16O
16O
16O
145
145
16O
17O
Time
side 1"
5-7
8-9
10-11
5-8
14-15
8-10
3-5
4-5
11-15
4-6
5-7
6-8
Time
side 2*
4-6
5-7
7-9
4-6
12-13
8-9
2-4
3-4
Do not
turn
4-5
5-6
6-7
*Broiling times are approximate and may vary slightly. Times are based on cooking
with a preheated broil element.

Max Convection
Broil
Tips
Max Convection Broil
Chart
Max Convection Broil is similar to Max Broil. It combines intense
heat from the upper element with heat circulated by a convection
fan. The larger broil element which allows you to broil large quan-
tities of food at one time.
Max Convection Broil mode is well suited for cooking thick, tender cuts of meat,
poultry and fish. Max Convection Broil is not recommended for browning breads,
casseroles and other foods. Always use Max Convection Broil with the door closed.
In addition to the benefits of Max Broil, Max Convection Broil is faster.
Preheat oven 3-4 minutes. Do not preheat for more than 5 minutes.
Steaks and Chops should be at least 1V2"thick.
Use the broil pan and grid included with your oven.
Do not cover the broil grid with foil. It is designed to drain fats and oils away from
the cooking surface to prevent smoking and spattering.
Turn meats once during the recommended cook time (see Max Convection
Broil Chart for examples).
Never use heat-proof glass (Pyrex(D); it cannot tolerate the high temperature.
Food Item Rack Broil Set-
Pos. ting (°F)
Beef
Steak, 11/2"or more
Medium Rare 3 550
Medium 3 550
Well 3 550
Hamburger, 1" or more
Medium 4 550
Poultry
Chicken Breast 3 450
Pork
Pork Chops, 1" 4 550
Sausage - fresh 4 550
Internal
Temp.
145
16O
17O
16O
170
16O
18O
Time
side 1"
11-13
13-15
15-17
11-14
18-20
9-11
5-7
Time
side 2*
9-11
11-13
13-15
8-11
17-19
8-10
3-5
*Max Convection broiling times are approximate and may vary slightly. Times are
based on cooking with a preheated broil element.