Upstairs on the PODS302B sits a Professional convection oven of 4.5 cu ft with Rotisserie, MaxBroil and 17 modes; downstairs, a steam oven of 2.8 cu ft built on Thermador’s Added Steam Technology. Each cavity carries a Multi-Point Temperature Meat Probe. The pair draws 8,350W through a 40A circuit at 240/208V, and Thermador’s site shows the unit as out of stock.
A Multi-Point probe in both ovens might suggest the cavities are twins, but they are not, because they clean differently. Standard Self Clean belongs to the upper oven, whereas the lower one relies on its water tank and a steam-based process. So when someone says the oven won’t clean, we pin down which cavity before touching a tool.
MaxBroil, rotisserie motor, tank seating and steam scale each get checked in their own cavity, so one visit covers both ovens.
Yes, both. The Multi-Point Temperature Meat Probe appears in the spec sheet for each cavity on this model, so a probe complaint can belong to either the upper or the lower oven.
It is Thermador's name for the steam-injection system in the lower cavity, which is separate from the upper oven's convection-only heating and draws on the model's removable water tank.
No. Standard Self Clean belongs to the upper oven and the steam oven has its own process, so a locked door upstairs after cleaning is an upper-oven lock matter that we test separately.
Request a visit online in about a minute or phone our coordinators. Close-in neighborhoods often see a same-day slot; the outer counties usually get the next day across Houston.