The PODS302B combines a 4.5 cu ft Professional convection oven (Rotisserie, MaxBroil, 17 modes) on top with a 2.8 cu ft steam oven using Thermador’s Added Steam Technology on the bottom, both cavities carrying a Multi-Point Temperature Meat Probe. Combined draw is 8,350W on a 240/208V, 40A circuit, and the unit is currently listed out of stock.
Both cavities here get a meat probe, unlike the Masterpiece MEDS302BS where probe support is documented for both cavities as well – but the cleaning systems still differ by cavity: the upper oven uses standard Self Clean, while the lower steam cavity relies on its water tank and steam-based process, so a ‘won’t clean’ complaint needs the cavity identified before troubleshooting.
Key Features
- Professional Collection 30-inch double wall oven with steam lower cavity
- Upper cavity: 17 modes, 4.5 cu ft, with Rotisserie and MaxBroil
- Lower cavity: 17 modes, 2.8 cu ft, Added Steam Technology with removable water tank
- Multi-Point Temperature Meat Probe (both cavities)
- 8,350W on a 240/208V, 40A circuit
- Home Connect Wi-Fi, Self Clean on the upper cavity
Most Common Issues on This Model
Lower steam cavity's water tank or fill-sensor problems
Upper cavity MaxBroil element burnout
Rotisserie motor wear under repeated 12 lb loads
Self-clean door lock problem on the upper cavity, distinct from the lower cavity's steam-based cleaning
Steam generator scale buildup over time