Preview
THERMADOR Masterpiece Professional Series 30 Inch SS Microwave Drawer MD30RS reviewed by Skillet Director
Thermador MEDMC301JP Combo Masterpiece Oven plus Convection Microwave44; 30 in. 2Xt Racks44; Pro Handle reviewed by Skillet Director
Thermador MEDMCW31JP Triple Oven Masterpiece Oven plus Convection Microwave44; Warming Drawer44; 30 in. Pro Handle reviewed by Skillet Director
Thermador MEDMCW31JS Triple Oven Masterpiece Oven plus Convection Microwave, Warming Drawer, 30 in. 2Xt Racks reviewed by Skillet Director
Title
Thermador Masterpiece Professional Series 30 Inch SS Microwave Drawer MD30RS
Thermador MEDMC301JP Combo Masterpiece Oven plus Convection Microwave
Thermador MEDMCW31JP Triple Oven Masterpiece Oven plus Convection Microwave
Thermador MEDMCW31JS Triple Oven Masterpiece Oven plus Convection Microwave
Brand
Thermador
Thermador
Thermador
Thermador
Prime Benefits
-
-
-
-
Price
$1,599.00
$6,073.65
$7,828.65
$7,558.65
Preview
THERMADOR Masterpiece Professional Series 30 Inch SS Microwave Drawer MD30RS reviewed by Skillet Director
Title
Thermador Masterpiece Professional Series 30 Inch SS Microwave Drawer MD30RS
Brand
Thermador
Prime Benefits
-
Price
$1,599.00
Checkout
Preview
Thermador MEDMC301JP Combo Masterpiece Oven plus Convection Microwave44; 30 in. 2Xt Racks44; Pro Handle reviewed by Skillet Director
Title
Thermador MEDMC301JP Combo Masterpiece Oven plus Convection Microwave
Brand
Thermador
Prime Benefits
-
Price
$6,073.65
Checkout
Preview
Thermador MEDMCW31JP Triple Oven Masterpiece Oven plus Convection Microwave44; Warming Drawer44; 30 in. Pro Handle reviewed by Skillet Director
Title
Thermador MEDMCW31JP Triple Oven Masterpiece Oven plus Convection Microwave
Brand
Thermador
Prime Benefits
-
Price
$7,828.65
Checkout
Preview
Thermador MEDMCW31JS Triple Oven Masterpiece Oven plus Convection Microwave, Warming Drawer, 30 in. 2Xt Racks reviewed by Skillet Director
Title
Thermador MEDMCW31JS Triple Oven Masterpiece Oven plus Convection Microwave
Brand
Thermador
Prime Benefits
-
Price
$7,558.65
Checkout

Thermador Professional Wall Oven Tips

today we’re going to review the features
of the Thermidor Pro Series wall ovens
and to help me take you through the
great features of these ovens I’ve
invited my colleague Kathy dialup who
teaches the culinary programs for
Purcell Marie in Southern California
what’s the most important thing that we
can impress upon a consumer before using
their new appliances well the most
important step is making sure that you
read your users guide it will give you
valuable information about the modes of
cooking as well as valuable tips on
using your oven
you mean like taking the racks off to
self-cleaning that’s a very important
one yes you mentioned the modes so why
don’t we have a look at this oven and
you can give us a little bit of 101
about the oven and about those modes
this is a large capacity oven that has
two telescopic racks a flat rack and
those rack could be positioned in any of
the seven rack positions in the oven it
also includes a rotisserie a meat probe
and a Braille pan for browning and
broiling of of your meats and in this
oven we also have three heating elements
the lower heating element at the floor
of the oven is the bake element we have
the convection element and the fan in
the rear of the oven as well as the
Browning and broiling element at the top
of the oven when you are ready to cook
check the rack positions in your oven
for the foods that you are baking choose
your mode and choose your temperature
and then don’t forget to select fast
preheat well after all it’s a really
large capacity oven and the fast preheat
feature will bring it to temperature
really quickly it will
so the sauce mode is baked now that
doesn’t seem too challenging
it’s a traditional Bank mode which has
that heat from the top and heat from the
bottom which creates a dry stable heat
which is really wonderful for dense
cakes pies and breads as well as
meringues souffles and angel food cake
there is no reduction in the temperature
when you’re using the bake mode so any
special recommendations about rack
position in this mode absolutely it’s a
second and a third rack position are
usually the best pies on on the second
rack because you get a little more heat
from the bottom cakes on the third rack
well bake is pretty simple
so Kathy I noticed that this Pro double
oven actually has another mode called
convection bake now what would we use
that mode for the convection bake mode
is very similar to the traditional bake
mode however it has the convection fan
circulating the hot air so it has very
even cooking and you can cook multiple
racks and there two racks in there at
the same time the one thing you do want
to do is reduce the temperature by 25
degrees so pretty much that’s the major
convection rule baking that temperature
goes down by 25 degrees and now we have
a mode called true conviction Kathi help
what do we do with this true convection
is a wonderful mode for cooking in the
true convection mode the convection fan
circulates the heat around the oven this
will enable you to make multiple racks
of cookies at the same time or you can
make a family dinner of several dishes
in the oven at the same time with no
transference of flavor the one thing
that you want to remember though is to
lower the temperature by 25 degrees for
baked goods but you do not have to do
that further for your meats or
vegetables or fish one more important
tip when baking your cookies scones and
biscuits you want to make sure that you
use a light-colored pan and a pan that
has a slight lip on each end we find
that with darker pans sometimes you get
the little more brown on the bottom than
you would like
now we’re coming to a mode called speed
conviction Kaffee that sounds terrifying
what do we do with speed conviction no
actually speed convection is exciting
it is a time-saving method of cooking
where you have no preheat in the oven
all three of the elements go on and so
it’s a very intense heat you can put
frozen foods into a cold oven and it
will cook to perfect doneness at the
time the recipe calls for so the time
savings really comes in with the no
preheat no preheat correct and you’re
not using microwave you’re using
traditional heat which is preferable for
many people for slightly better results
and now we come to something really
exciting a rotisserie wow that’s a
really great feature rotisserie is
wonderful it’s it’s a wonderful feature
to have in your oven in the rotisserie
mode the food is actually circulating in
the air where is in the convection mode
the air is circulating around the food
the great thing about a rotisserie is
when the meat is circulating it is self
facing itself so it comes out very juicy
and moist another thing that’s nice
about the rotisserie is that it’s very
easy to load I just use the skewer put
it right in the center of the meat you
want to make sure that it’s balanced put
the prongs on screw them down and put
them on the rack meats will cook and
recipe time on the rotisserie just
remember that it is a 12 pound weight
limit also it’s very important that you
put a pan at the bottom of the oven to
catch the juices so it really seems
pretty simple to use the rotisserie
probably not use the meat probe with
this one no I think there might be a
little awkward but when you think it’s
gone through the cooking time get an
instant read meat thermometer but I
think you have another tip too don’t you
yes I actually like to use the
old-fashioned made thermometers that we
put in our meats in to check the
temperature as it comes around you can
see exactly what the temperature of your
meat is
so Kathy I can see that for broiling
we’ve got several options to choose from
and we know options are great but they
can be confusing so let’s demystify
broiling with this Pro Oven you actually
have four modes of broiling you have
broiled and convection boil and then
both of those also can be used with Max
bura which gives you four modes regular
broiled is great for your garlic bread
it’s good for small pieces of fish and
meat and vegetables maybe shrimp the max
boil gives you a little more intensive
heat if you want something to really
Brown the convection broil actually
circulates air at the same time so hot
air at the same time so therefore it’s
more evenly cooking along with searing
the top of the meat Kathy what’s the
really great thing about using the
convection with broiling oh it’s the
moisture retention everything stays
really moist with convection but there
are three important tips for broadening
that we really want you to take note of
one of the tips is you do not want to
pre-heat your oven any more than three
to four minutes it’s not necessary and
that is the way your food will come out
with the best results the second is you
want to use the broiler pan that comes
with the oven with the rack in it
because it will especially with marbled
cuts of meat it will keep it from
spattering in your oven the third very
important one is closed-door broiling
you do not want to broil with the door
open even propped open a little bit so
that’s the thing about broiling direct
heat plus the circulating heat gives us
a really beautifully seared piece of
meat plus a lot of moisture stays in the
food
so there’s one more conviction mode on
the Thermidor pro oven and that’s
convection roast it sounds
self-explanatory but I think there are
still a few tips that you’ll find
helpful convection roast is ideal for
cooking larger cuts of meat poultry
vegetables and even fish as you’ve heard
before convection is a great moisture
retention tool the convection roast mode
uses the upper heat and the lower heat
but the upper heat has a little bit more
intensity to it to help in the Browning
with your turkeys and your meats
roasting the turkey is so easy you don’t
have to brine it you don’t have to turn
it and you don’t have to baste it the
only thing you want to do is make sure
that it’s in a low cited pan and the
royal pan from this oven is the perfect
thing to use so what about temperatures
Kathy what do you find works best I find
the best temperatures for roasting a
turkey and most meats is 325 to 350
degrees and we have a great tool with
this oven that we like to use when we’re
roasting turkeys we have a meat probe so
you can insert the meat probe and cook
your turkey to temperature rather than
to time which is much more accurate and
I’ve noticed that when we put the probe
in it automatically goes to a hundred
and sixty degrees so that seems very low
if your recipe says a hundred and eighty
but what happens during the resting time
as the turkey is resting the temperature
is rising but then also while its
resting you can put all your side dishes
in the oven under the convection mode
and all of a sudden when the turkey is
ready and carved you have voila of
effortless Thanksgiving dinner
now the next mode we come to on the oven
control panel is roast let’s talk about
what we’re going to cook in the roast
mode the roast mode actually uses the
upper and the lower elements again but
the upper element has a more intense
heat so that you get good browning all
on your meats and poultry so what’s the
difference then what would you use this
mode for that you wouldn’t cook in
convection
the roast mode is suitable for brined
meats meats in a bag and covered
casseroles so if we are going to cook
our meats in conviction we never brine
them because of the moisture retention
but if you want a brine for that
additional flavor definitely use the
roast mode well we have explored a lot
of the features of this Thermidor pro
oven today remember start with your user
guide it has great tips when you read
recipes they don’t tell you cook a pork
tenderloin and roast vegetables at the
same time but now that you’ve had these
tips from Cathy and Marisa have been
doing this for a very long time we can
assure you everything’s possible get to
know your great Thermidor Oven
you’ll have a lot of fun using it

A product price updated on 2020-03-29 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.