The PSO301M is a 30-inch steam oven, the kind of built-in that people reach for when they want moist roasts, reheated leftovers or crisp bread crust. It builds on the same convection heating and control-board design found across Thermador’s wall ovens, then adds a water reservoir and a steam-generating system. Water and electricity share one cabinet here, which shapes how we diagnose it.
For a steam-only complaint, our first move is the gentlest one: look at how full the reservoir is and whether it sits properly in its seat. Only after that do we suspect the control board or a heating element. A reservoir that is not seated can mimic a much bigger failure.
Thermador does not publish a separate steam-oven code table, so this model falls under the same generic “E” plus number convention as its standard ovens. Because of that, we note which function was running when the code appeared, whether dry bake, steam or a combination, and read the code in that light.
Very much. When one function works and the other does not, we can tell whether the shared board is involved or whether the steam system alone is to blame, which saves diagnostic time.
Follow your manual's wording, but most steam ovens want fresh water for each steam session instead of a tank that stays full all the time. Empty it after use if the manual says to.
Thermador uses the same E plus number format as its other ovens, with no steam-only table. We read the number along with the mode that was active, then test the matching system.
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