Two cooking technologies meet in the CM301, a legacy 30-inch convection/microwave wall oven covered, along with its close relative the CM302, in a 64-page Care & Use Manual from Thermador. The manual describes an appliance with two genuine cooking systems: a Custom Combination Mode that mixes microwave with convection heat, a Microwave Mode on its own, and the full set of convection modes (Bake, Roast, Broil), each backed by its own technique chart. A Convection Roast and Probe Mode relies on a meat probe.
This is a real combination oven, not a convection oven with a microwave attached, so we use the split familiar from any Thermador combi: anything microwave-specific sends us to the magnetron and the high-voltage section, while convection signs, such as uneven Bake or Roast results or probe errors, send us to the fan, the elements or the probe circuit.
Door seals matter more here than on a plain oven, because the same seal keeps microwave energy contained and convection heat inside the cavity.
Thermador's manual documents it as running the microwave and convection systems together instead of one after another, so quicker cooking is expected there and is not a sign of trouble.
Yes. Thermador's manual lists a Convection Roast and Probe Mode with a meat-probe input, distinct from plain Convection Roast mode, so that mode needs a probe seated in its port.
Often the magnetron, which weakens with age, more than the convection side. We compare microwave-only and convection-only results to see which system is losing strength.
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