Jenn-Air PRO-STYLE PRG3010, PRO-STYLE PRG3610, PRO-STYLE PRG4810 User Manual
JENN-AIR PRO-STYLE GAS RANGE
JENN-AIR PRO-STYLE GAS RANGE
PRG3010, PRG3610, PRG4810
USER
G U I D E
Form No. B/02/04 Part No. 8113P418-60 Rev.B P/N 17664 Rev. B Litho U.S.A .
Important Safety Instructions ............................................... 1-4
Surface Cooking....................................................................... 5-6
Griddle ...........................................................................................7
Oven Operation ....................................................................8-11
Care & Cleaning.................................................................. 12-13
Maintenance ............................................................................... 13
Before You Call for Service ................................................... 14
Warranty .................................................................................... 15
Guide de l’utilisateur................................................................ 16
Guía del Usuario ....................................................................... 32
USER
G U I D E
TABLE OF CONTENTS
8113P418-60 2/2/04, 2:01 PM1
IMPORTANT SAFETY INSTRUCTIONS
SAFETY INSTRUCTIONS
Warning and Important Safety Instructions
appearing in this guide are not meant to
cover all possible conditions and situations
that may occur. Common sense, caution,
and care must be exercised when installing,
maintaining, or operating the appliance.
Always contact your dealer, distributor,
service agent, or manufacturer about problems or conditions you do not understand.
1
Installer: Please leave this manual
with this appliance.
Consumer: Please read and keep
this manual for future reference. Keep
sales receipt and/or cancelled check
as proof of purchase.
Model Number
–– –– –– –– –– –– –– –– ––
Serial Number
–– –– –– –– –– –– –– –– ––
Date of Purchase
_______________________________
If you have questions, call:
Jenn-Air Customer Assistance
1-800-JENNAIR (1-800-536-6247)
1-800-688-2080 ( U.S. TTY for hear-
ing or speech impaired)
(Mon.-Fri., 8 am-8 pm Eastern Time)
Internet: http://www.jennair.com
For service information, see page
15.
In our continuing effort to improve the quality and performance of our cooking products,
it may be necessary to make
changes to the appliance without
revising this guide.
WARNING:
If the information in this manual is not
followed exactly, a fire or explosion may result causing property
damage, personal injury or death.
– Do not store or use gasoline or
other flammable vapors and liquids in the vicinity of this or any
appliance.
– IF YOU SMELL GAS:
• Do not try to light any
appliance.
• Do not touch any electrical
switch.
• Do not use any phone in your
building.
• Immediately call your gas
supplier from a neighbor’s
phone. Follow the gas supplier’s
instructions.
• If you cannot reach your gas
supplier, call the fire
department.
– Installation and service must be
performed by a qualified installer,
service agency or the gas
supplier.
PRG3010 PRG3610 PRG4810
Surface Burners 4 6 6
Griddle no no yes
Ovens 1 Convect/Conventional 1 Convect/Conventional 1 Convect/Conventional
1 Standard Bake
RECOGNIZE SAFETY SYMBOLS,
WORDS, LABELS
WARNING – Hazards or unsafe prac-
tices which COULD result in severe personal injury or death.
CAUTION – Hazards or unsafe practices
which COULD result in minor personal
injury or product or property damage.
Read and follow all instructions before using this appliance to prevent the
potential risk of fire, electric shock, personal injury or damage to the appliance as a
result of improper usage of the appliance.
Use appliance only for its intended purpose
as described in this guide.
To ensure proper and safe operation:
Appliance must be properly installed and
grounded by a qualified technician. Do not
attempt to adjust, repair, service, or replace
any part of your appliance unless it is specifically recommended in this guide. All other
servicing should be referred to a qualified
servicer. Have the installer show you the
location of the gas shut off valve and how to
shut it off in an emergency.
WARNING
CAUTION
Always disconnect power to appliance before servicing.
These products are for use with natural gas
only.
A faint gas odor may indicate a gas leak. If
a gas odor is detected, shut off the gas
supply to the range. Call your installer or
local gas company to have the possible leak
checked. Never use a match or other
flame to locate a gas leak.
WARNING:
Gas leaks
may occur in your system and
result in a dangerous situation.
Gas leaks may not be detected by
smell alone. Gas suppliers recommend you purchase and install an
UL approved gas detector. Install
and use in accordance with the
manufacturer’s instructions.
8113P418-60 2/2/04, 2:01 PM2
2
If appliance is installed near a window,
proper precautions should be taken to
prevent curtains from blowing over burners.
NEVER leave any items on the cooktop.
The hot air from the vent may ignite flammable items and may increase pressure in
closed containers which may cause them to
burst.
Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be
highly flammable. Avoid their use or storage near an appliance.
Many plastics are vulnerable to heat. Keep
plastics away from parts of the appliance
that may become warm or hot. Do not
leave plastic items on the cooktop as they
may melt or soften if left too close to the
vent or a lighted surface burner.
To eliminate the hazard of reaching over
hot surface burners, cabinet storage should
not be provided directly above a unit. If
storage is provided, it should be limited to
items which are used infrequently and which
are safely stored in an area subjected to
heat from an appliance. Temperatures may
be unsafe for some items, such as volatile
liquids, cleaners or aerosol sprays.
Do not hang articles from any part of the
appliance or place anything against the oven.
Some fabrics are quite flammable and may
catch on fire.
When using this restaurant caliber appliance, use it with extreme care, as this type
of appliance provides intense heat and can
increase the accident potential.
IN CASE OF FIRE
Turn off appliance and ventilating hood to
avoid spreading the flame. Extinguish flame
then turn on hood to remove smoke and
odor.
• Cooktop: Smother fire or flame in a pan
with a lid or cookie sheet.
NEVER pick up or move a flaming pan.
• Oven: Smother fire or flame by closing
the oven door.
Do not use water on grease fires. Use
baking soda, a dry chemical or foam-type
extinguisher to smother fire or flame.
CHILD SAFETY
NEVER leave children alone or unsupervised near the appliance when it is in use or
is still hot.
NEVER allow children to sit or stand on
any part of the appliance as they could be
injured or burned.
Children must be taught that the appliance
and utensils in it can be hot. Let hot utensils
cool in a safe place, out of reach of small
children. Children should be taught that an
appliance is not a toy. Children should not
be allowed to play with controls or other
parts of the unit.
CAUTION:
NEVER store
items of interest to children in
cabinets above an appliance or on
backguard of a range. Children climbing on the appliance door to reach
items could be seriously injured.
ABOUT YOUR
APPLIANCE
NEVER use appliance as a space heater to
heat or warm a room to prevent potential
hazard to the user and damage to the
appliance. Also, do not use the cooktop or
oven as a storage area for food or cooking
utensils.
Do not obstruct the flow of combustion
and ventilation air by blocking the oven vent
or air intakes. Restriction of air flow to the
burner prevents proper performance and
increases carbon monoxide emission to
unsafe levels.
Keep oven vent ducts unobstructed. Your
range is vented through the front top of the
island trim, stub back or high shelf backsplash.
Never block oven vent or air intakes. Do
not obstruct the flow of combustion and
ventilation air. Restriction of air flow to the
burner prevents proper performance.
GENERAL
INSTRUCTIONS
•ALL RANGES
CAN TIP AND
CAUSE INJURIES TO PERSONS
• INSTALL
ANTI-TIP DEVICE PACKED
WITH RANGE
• FOLLOW ALL INSTALLATION INSTRUCTIONS
WARNING:
WARNING: To reduce risk of tipping of the appliance from abnormal usage or by excessive
loading of the oven door, the
appliance must be secured by a
properly installed anti-tip device.
To check if device is properly installed, trip
circuit breaker to disconnect power, remove access panel and look underneath
range to verify that one of the rear leveling
legs is properly engaged in the bracket slot.
Replace the access panel and reset circuit
breaker. The anti-tip device secures the
rear leveling leg to the floor when properly
engaged. You should check this anytime
the range has been moved.
Avoid placing the range in a main "traffic
path" or in an isolated location with no
counter space nearby. Visualize the oven in
use before selecting a location. Remember
that open oven doors may block a passageway and create a hazard.
TO PREVENT FIRE OR
SMOKE DAMAGE
Be sure all packing materials are removed
from the appliance before operating it.
Keep area around appliance clear and free
from combustible materials, gasoline, and
other flammable vapors and materials.
8113P418-60 2/2/04, 2:01 PM3
3
Avoid touching oven vent area while oven
is on and for several minutes after oven is
turned off. Some parts of the vent and
surrounding area become hot enough to
cause burns. After oven is turned off, do not
touch the oven vent or surrounding areas
until they have had sufficient time to cool.
Other potentially hot surfaces include
cooktop, areas facing the cooktop, oven
vent, surfaces near the vent opening, oven
door, areas around the oven door and oven
window.
WARNING:
NEVER use
appliance door, or drawer, if
equipped, as a step stool or seat as
this may result in possible tipping of
the appliance, damage to the appliance, and serious injuries.
Do not touch a hot oven light bulb with a
damp cloth as the bulb could break. Should
the bulb break, disconnect power to the
appliance before removing bulb to avoid
electrical shock.
COOKING SAFETY
Always place a pan on a surface burner
before turning it on. Be sure you know
which knob controls which surface burner.
Make sure the correct burner is turned on
and that the burner has ignited. When
cooking is completed, turn burner off before removing pan to prevent exposure to
burner flame.
Always adjust surface burner flame so that
it does not extend beyond the bottom edge
of the pan. An excessive flame is hazardous,
wastes energy and may damage the appliance, pan or cabinets above the appliance.
NEVER leave a surface cooking operation
unattended especially when using a high
heat setting or when deep fat frying.
Boilovers cause smoking and greasy
spillovers may ignite. Clean up greasy spills
as soon as possible. Do not use high heat for
extended cooking operations.
NEVER heat an unopened container on
the surface burner or in the oven. Pressure
build-up may cause container to burst resulting in serious personal injury or damage
to the appliance.
Use dry, sturdy potholders. Damp potholders may cause burns from steam.
Dishtowels or other substitutes should
never be used as potholders because they
can trail across hot surface burners and
ignite or get caught on appliance parts.
Always let quantities of hot fat used for
deep fat frying cool before attempting to
move or handle.
Do not let cooking grease or other flammable materials accumulate in or near the
appliance, hood or vent fan. Clean hood
frequently to prevent grease from accumulating on hood or filter. When flaming foods
under the hood turn the fan on.
NEVER wear garments made of flammable material or loose fitting or longsleeved apparel while cooking. Clothing
may ignite or catch utensil handles.
Always place oven racks in the desired
positions while oven is cool. Slide oven rack
out to add or remove food, using dry,
sturdy potholders. Always avoid reaching
into the oven to add or remove food. If a
rack must be moved while hot, use a dry
potholder. Always turn the oven off at the
end of cooking.
Use care when opening the oven door. Let
hot air or steam escape before moving or
replacing food.
Always remove soiled broiler pan from the
broiler compartment after cooking. Grease
left in the pan may become hot enough
to ignite.
PREPARED FOOD WARNING: Fol-
low food manufacturer’s instructions. If a
plastic frozen food container and/or its
cover distorts, warps, or is otherwise damaged during cooking, immediately discard
the food and its container. The food could
be contaminated.
NEVER use aluminum foil to cover oven
racks or oven bottom. This could result in
risk of electric shock, fire, or damage to the
appliance. Use foil only as directed in this
guide.
Do not use aluminum foil to line burner
spillover bowl. Restriction of normal air flow
may result in unsafe operation.
UTENSIL SAFETY
Use pans with flat bottoms and handles that
are easily grasped and stay cool. Avoid using
unstable, warped, easily tipped or loosehandled pans. Also avoid using pans, especially small pans, with heavy handles as they
could be unstable and easily tip. Pans that are
heavy to move when filled with food may also
be hazardous.
Be sure utensil is large enough to properly
contain food and avoid boilovers. Pan size is
particularly important in deep fat frying. Be
sure pan will accommodate the volume of
food that is to be added as well as the bubble
action of fat.
To minimize burns, ignition of flammable
materials and spillage due to unintentional
contact with the utensil, do not extend handles
over adjacent surface burners. Always turn
pan handles toward the side or back of the
appliance, not out into the room where they
are easily hit or reached by small children.
Never let a pan boil dry as this could damage
the utensil and the appliance.
Follow the manufacturer’s directions when
using oven cooking bags.
Only certain types of glass, glass/ceramic,
ceramic or glazed utensils are suitable for
cooktop or oven usage without breaking due
to the sudden change in temperature. Follow
manufacturer’s instructions when using glass.
This appliance has been tested for safe performance using conventional cookware. Do
not use any devices or accessories that are
not specifically recommended in this guide.
Do not use eyelid covers for the surface
units, stovetop grills, or add-on oven convec-
IMPORTANT SAFETY INSTRUCTIONS, CONT.
8113P418-60 2/2/04, 2:01 PM4
4
4
tion systems. The use of devices or accessories that are not expressly recommended
in this manual can create serious safety
hazards, result in performance problems,
and reduce the life of the components of
the appliance.
CLEANING SAFETY
Turn off all controls and wait for appliance
parts to cool before touching or cleaning
them. Do not touch the burner grates or
surrounding areas until they have had sufficient time to cool.
Clean appliance with caution. Use care to
avoid steam burns if a wet sponge or cloth
is used to wipe spills on a hot surface. Some
cleaners can produce noxious fumes if applied to a hot surface.
SAV E THESE INSTRUCTIONS FOR FUTURE REFERENCE
Clean only parts listed in this guide. Do not
clean door gasket. The door gasket is essential for a good seal. Care should be taken
not to rub, damage, or move the gasket.
IMPORTANT SAFETY
NOTICE AND
WARNING
The California Safe Drinking Water and
Toxic Enforcement Act of 1986 (Proposition 65) requires the Governor of California to publish a list of substances known to
the State of California to cause cancer or
reproductive harm, and requires businesses
to warn customers of potential exposures
to such substances.
Users of this appliance are hereby warned
that the burning of natural gas can result in
low-level exposure to some of the listed
substances, including benzene, formaldehyde and soot, due primarily to the incomplete combustion of natural gas. Properly
adjusted burners will minimize incomplete
combustion. Exposure to these substances
can also be minimized by properly venting
the burners to the outdoors.
IMPORTANT NOTICE REGARDING
PET BIRDS: Never keep pet birds in the
kitchen or in rooms where the fumes from
the kitchen could reach. Birds have a very
sensitive respiratory system. Fumes released during an oven self-cleaning cycle
may be harmful or fatal to birds. Fumes
released due to overheated cooking oil, fat,
margarine and overheated non-stick cookware may be equally harmful.
8113P418-60 2/2/04, 2:01 PM5
CONTROL LOCATIONS
All burners have a 15,000 BTU (12,000 BTU LP) rating on the HI setting.
MODEL PRG4810
1. Left front surface burner. 4. Center rear surface burner.
2. Left rear surface burner. 5. Right front surface burner.
3. Center front surface burner. 6. Right rear surface burner.
MODEL PRG3610
1. Left front surface burner. 4. Center rear surface burner.
2. Left rear surface burner. 5. Right front surface burner.
3. Center front surface burner. 6. Right rear surface burner.
MODEL PRG3010
1. Left front surface burner. 3. Right front surface burner.
2. Left rear surface burner. 4. Right rear surface burner.
CAUTION:
5
SURFACE COOKING
SURFACE BURNERS
Your range is equipped with one (Model
PRG3010) or two (Model PRG3610,
PRG4810) three-part simmer burners. The
center caps cover the low flame settings
from boilovers. These caps also spread the
flame out to avoid too much heat in pan
centers.
• All burner ignitors will spark when
any surface burner is turned on.
• Surface burners may be difficult to
light at times due to air in the gas
line. This may occur:
a) during installation
b) if range is disconnected from
the main gas supply
c) if the appliance has not been
used for several days
To remove air in the gas line,
hold a lighted match next to the
burner head and turn the control
knob on.
• The burner flame may appear sepa-
rated from the port, if a pan is not
placed on the grate.
LO FLAME
INNER CAP
PORTED
BURNER RING
NOTES:
If the flame should go out during a
cooking operation, turn the burner off.
If a strong gas odor is detected, wait 5
minutes for gas odor to disappear before relighting the burner.
The burners have a solid state ignitor.
When the control knob is turned on, gas
will flow into the burner and the ignitor will
spark to light.
A properly adjusted burner with clean ports
will light within a few seconds. The flame
will be blue with a clearly defined inner
cone. There should be no trace of yellow in
the flame. (During initial use, dust in the line
or in the air may briefly cause an orange
flame.) With LP gas, some yellow tips on the
flames are acceptable. This is normal and
adjustment is not necessary.
TO SET CONTROLS
1. Place a pan on the burner grate.
2. Push in on the control knob and turn the
knob counterclockwise to the LIGHT
setting. A clicking sound will be heard
until the burner lights.
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6
SUGGESTED CONTROL SETTINGS
HIGH
A fast heat to start cooking quickly and to bring liquids
to a boil.
MED
For most frying, sauteing, and slow boil of large amounts
of food.
LOW*
For simmering and melting butter or chocolate.
* The LOW setting utilizes only the inner burner. However, when using this setting, always
light the entire burner first.
OPERATING DURING
POWER FAILURE
To operate the surface burners during a
power failure:
1. Hold a lighted match near the burner
ports.
2. Push in and turn the control knob slowly
to the LIGHT setting.
3. Adjust the flame as desired.
NOTE: The broiler, oven or griddle burn-
ers cannot be turned on during a power
failure.
The controls provide an infinite number of settings between HIGH and LOW. Simply
adjust your flame to fit your needs.
The size and type of cookware and the amount and type of food being cooked will influence
the setting needed for best results. The following settings are provided as guidelines.
Settings Uses
CAUTION:
When lighting the surface burners, be
sure all of the controls are in the OFF
position. Strike a match first and hold it
in position before turning the knob to
the Lite position.
COOKWARE SELECTION
To achieve optimum cooking performance, use professional cookware.
This type of cookware can be found at
department stores, specialty cooking stores
or restaurant supply stores.
Handles on regular cookware may melt or
bubble due to the flame size on the large,
professional size burners.
Thin, single-ply stainless steel is not recommended because of hot spots and potential
burning of food.
SIZE OF COOKWARE
• Flame size should be adjusted so it does not
extend beyond the edge of the cookware.
This instruction is based on safety considerations. Adjusting the size of the
flame to fit the size of the cookware also
helps to save fuel.
• Pans which extend more than two inches
beyond the grate or touch the cooktop
may cause heat to build up, resulting in
damage to the burner grate, burner or
cooktop.
• Specialty items, such as woks with a
support ring, which restrict air circulation around the burner will cause heat
to build up and may result in damage to
the burner grate, burner or cooktop.
Use Jenn-Air flat bottom wok accessory, Model AO142.
CANNING
• When canning, use the HIGH setting
just until the water comes to a boil or
pressure is reached in a pressure canner. Then, reduce to the lowest flame
setting that maintains the boil or pressure.
• Prolonged use of the HIGH setting or
the use of incorrect canning utensils will
produce excessive heat. Excessive heat
can cause permanent damage to the
appliance.
8113P418-60 2/2/04, 2:01 PM7
LEVELING THE
GRIDDLE
1. After the range is in position, remove the
flue cover by carefully lifting it straight
upward. Then, remove the rear shipping
screw (see diagram).
2. Turn the outer
screws (see
diagram) to
level the griddle or to provide a forward
slope to help
grease and oils
to drain away
from the food
being cooked.
SEASONING
The griddle is non-rusting stainless steel and
should be seasoned before the first use and
occasionally thereafter, if not used for an
extended period of time. Follow the directions below:
1. Clean the griddle thoroughly with hot,
soapy water.
2. Rinse with a mixture of 1 quart water
and 1 cup white vinegar. Dry thoroughly.
3. Pour 1 teaspoon vegetable oil into the
center of the griddle (do not use corn oil
as it gets sticky) and rub over the entire
surface of the griddle using a heavy cloth.
4. Turn the control knob to 350°F. When
smoke appears, turn the control off and
allow the griddle to cool.
5. Repeat steps 3 and 4.
6. After the griddle is cool, wipe the entire
surface of the griddle using a heavy cloth.
Apply a very thin layer of vegetable oil.
The griddle is now ready to use.
When properly seasoned, the griddle can be
used without additional oil. However, a light
mist of vegetable spray applied to a cool
griddle before cooking, makes delicate foods
easier to turn.
CLEANING
1. Using a square edged metal spatula, clean
the griddle of grease and food, while it is
still hot.
2. Cool to a lukewarm temperature, rub
the surface lightly with vegetable oil (do
not use corn oil, it gets sticky), and
thoroughly wipe the griddle with a heavy
coarse cloth or burlap to remove any
remaining food particles.
3. If grease or food soils remain, or if there
is heat discoloration, follow directions
below:
For grease build-up: Use 1 tablespoon of vinegar in
1
/2 cup water and
clean with a scouring pad.
For heat discoloration: Use a non-
toxic stainless steel cleaner.
For food soil: Use a griddle stone (fine
grained pumice) or a griddle pan cleaner.
These are available at a restaurant supply
store. Follow manufacturer’s directions.
Model PRG4810
• It is normal for the griddle to darken
with use.
• Never flood the hot griddle with
cold water. This could cause the
griddle to crack or warp.
• Do not pull the drip tray out during
or immediately after cooking on the
griddle. Hot grease may be running
from the griddle into the drip tray.
GRIDDLE (MODEL PRG4810 ONLY)
USING THE GRIDDLE
1. Season the griddle as described.
2. Before starting to cook on the griddle,
be sure the drip tray is empty and in
place.
3. Preheat the griddle at the specified setting. The griddle light will turn off
when the griddle is preheated.
NOTES:
GRIDDLE GUIDE
Preheat at specified setting until the griddle light cycles off.
Control Approximate Cooking Time (Minutes)
Food Items Setting* 1st Side 2nd Side
Bacon 350° F 2-3 2-3
Eggs 250° F 2-3 1
French Toast 350° F 2-3 2-3
Grilled Cheese Sandwiches 350° F 2-3 2-3
Hamburgers 325° F 5-6 5-6
Pancakes 375° F 1-2 1-2
Sausage Patties 350° F 2-4 2-3
* These are suggested guides for control settings and times. Factors, such as low gas pressure, may
affect the times and control settings.
4. If hot soapy water, vinegar, scouring
powder, or steel wool pads are used to
clean the griddle, it MUST be reseasoned.
DRIP TRAY
The drip tray collects grease and other
liquids created while using the griddle. Check
the drip tray periodically to prevent grease
from spilling over. Empty the drip tray after
it is cool.
7
8113P418-60 2/2/04, 2:01 PM8
8
OVEN OPERATION
IGNITION SYSTEM
Be sure the oven control is set in the OFF
position prior to supplying gas to the range.
Your appliance features pilotless ignition.
The oven bake and broil burners are
equipped with an electric glow ignitor and
safety system which ignites the gas. The
burner will light within 30 seconds.
With this ignition system, the oven will not
operate during a power failure or if the
oven is disconnected from the wall outlet.
No attempt should be made to operate the oven during a power failure.
OVEN CONTROLS
Oven Light Switch – push on the top of
the OVEN LIGHT switch to turn the oven
light on. Push on the bottom of the switch
to turn the light off.
Convect Switch – push on the top of the
CONVECT switch to turn the convection
fan ON. Push on the bottom of the switch
to turn the convection fan OFF. Avoid
using the convection fan while broiling.
Conventional heat is more effective when
broiling.
Oven Knob – use to set oven temperature for baking or convection baking or to
select broiling. Be sure the indicator line is
positioned with the exact temperature
desired.
Small Oven Knob (Model PRG4810
only) – use to set oven temperature for
baking. (This oven is not designed to broil
or convection bake.) Turn the control knob
to the temperature desired.
Oven Indicator Light – the light will
glow until the desired temperature is
reached. As the burners cycle to maintain
the selected temperature the lights will
cycle on and off also.
SETTING THE CONTROLS
1. Place oven racks on proper rack positions.
2. Turn OVEN knob to desired temperature.
3. Turn on the CONVECT fan if convection cooking is desired. When the OVEN
indicator light cycles off, the oven is
preheated to the selected temperature.
Place the food in the oven. The OVEN
indicator light will cycle on and off
throughout the baking process. Preheat
only when necessary. Refer to baking
and roasting sections (pgs. 9-11) as to
when preheating is recommended.
4. After baking, turn OVEN knob and
CONVECT fan, if selected, OFF.
RACK POSITIONS
The rack positions noted are recommended
for the best browning results and most
efficient cooking times.
To remove: Pull forward to the stop
position; lift up on the front of the rack and
pull out.
To replace: Tilt the front of the rack up
and place between rack slides. Slide the
rack back until it clears the stop position.
Lower the front and slide the rack straight
in.
Do not use aluminum foil to cover the
oven racks or to line the oven bottom. Baking results will be affected
and the oven may be damaged.
MODEL PRG4810
Rack Position #4 (large oven only):
Two rack baking, oven meals.
Rack Position #3:
Two rack baking, oven meals.
Rack Position #2:
Most baked goods and roasting small cuts
of meat.
Rack Position #1:
Large cuts of meat and large poultry,
angel food cake.
Multiple Rack Cooking (large oven only):
Two racks, use #2 and #4 or #1 and #3.
Three racks, use #1, #2, #3 or #2, #3, #4.
NOTES:
• To burn off the manufacturing oils
used at the factory, turn the oven and
broiler burners ON one at a time to
450°F. Allow to heat for 20-30 minutes. Turn on the overhead hood to
remove the odor from the room.
• Moisture evaporates from food during any cooking process. The amount
of moisture depends on the moisture
content of the food. This moisture
will condense on any surface that is
cooler than the inside of the oven,
such as the control panel or the top
of the door. This is normal.
8113P418-60 2/2/04, 2:01 PM9
9
BAKING
RECOMMENDATIONS
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary.
For baked foods that rise and for richer
browning, a preheated oven is better.
Casseroles can be started in a cold oven.
Preheating takes from 8 to 13 minutes;
place food in oven after Oven Indicator
Light cycles off.
• Arrange oven racks before turning on
oven. Follow suggested rack positions
listed in the chart below.
• Allow about 2 inches of space between
the oven side walls and pans to allow
proper air circulation.
• When baking foods in more than one pan,
place them on opposite corners of the
rack. Stagger pans when baking on two
racks so that one pan does not shield
another unless shielding is intended. (See
diagram.)
• To conserve energy, avoid frequent or
prolonged door openings. At the end of
cooking, turn oven OFF before removing
food.
• Always test for doneness (fingertip, toothpick, sides pulling away from pan). Do not
BAKING CHART
Convection Bake* Conventional Bake
Product and Type Pan Size Rack Position Temp(
o
F) Temp(oF)
Preheated*** Time** Preheated Time**
CAKES: White 9" round 2 325
o
25-30 350
o
30-35
Chocolate 9" round 2 325
o
25-30 350
o
30-35
Angel Food 10" tube 1 325-350
o
28-40 350-375
o
30-42
Pound Cake 9x5" loaf 2 300
o
60-65 325
o
65-70
Sheet Cake 9x13" 2 325
o
33-38 350
o
30-40
PIES:
Two Crust -- Fruit, Fresh 9" 2 350
o
-400
o
50-60 375o-425
o
50-60
Fruit, Frozen 9" 2 350
o
-400
o
50-60 375o-425
o
60-70
One Crust -- Custard, Fresh 9" 2 325
o
-375
o
35-45 350o-400
o
45-60
Pie Shell 9" 2 425
o
6-8 450
o
7-9
COOKIES: Chocolate Chip 16" x 12" 2 325
o
-350
o
8-11 350o-375
o
9-12
Peanut Butter 16" x 12" 2 325
o
-350
o
6-8 350o-375
o
7-10
Sugar 16" x 12" 2 325
o
-375
o
6-8 350o-400
o
7-10
Brownies 9x13" 2 325
o
20-26 350
o
25-31
BREADS, Loaf 9x5" loaf 2 350
o
14-16 375
o
15-18
YEAST: Rolls 2 325
o
-375
o
10-13 350o-400
o
12-15
BREADS, Loaf, Nut, Fruit 8x4" loaf 2 325
o
-350
o
40-55 350o-375
o
45-60
QUICK: Biscuits 2 375
o
-400
o
7-11 400o-425
o
8-15
Muffins 2 375
o
-400
o
14-19 400o-425
o
15-22
* For convection baking, turn on the Convect Switch.
** The times are based on specific brands of mixes or recipes used. Actual times will depend on the ones you bake.
*** The convect temperature is 25
o
F lower than recommended on package or recipe.
Stagger Pans
BAKING
rely on time or brownness as the only
indicators.
• Use good quality baking pans and the size
recommended in the recipe. Cookie sheets
should be without sides and made of shiny
aluminum (especially important for convection baking). The best size to use is 16"
x 12".
• Dull, dark, enameled or glass pans will
produce a brown, crisp crust. Shiny metal
pans produce a light, golden crust.
• Frozen pies in shiny aluminum pans should
be baked on a cookie sheet on rack 2 or be
removed to a dull or glass pan.
• If edge of pie crust browns too quickly, fold
a strip of foil around rim of crust, covering
edge.
• Convection baking – set the oven temperature 25° F lower than the recipe recommends. Times will be similar or a few
minutes less than the recipe directions.
OVEN OPERATION, CONT.
8113P418-60 2/2/04, 2:01 PM10
10
CONVECTION
COOKING ON
MULTIPLE RACKS
The convection bake method is suggested
for most multiple rack cooking, especially
three rack cooking, because the circulating
heated air results in more even browning.
To obtain the best results in multiple rack
convection cooking, follow these suggestions:
• Use temperature and times in this manual
as a guide for best results.
• For two rack baking, rack position #2
and #4 or #1 and #3 are best for most
baked products.
• For three rack baking use positions #1,
#2 and #3 or #2, #3 and #4.
• Stagger small pans, such as layer cake
pans, in the oven.
• Oven meals are recommended for energy conservation. Use rack positions
#1 and 3 or #1 and 4. (See above).
• Cookie sheets should be placed lengthwise, side to side, in front of the fan for
more even browning. (See above left).
• Three rack baking may be used when
baking cookies, rolls, frozen convenience
foods, appetizers and snack foods.
Three Rack Baking
Oven Meals
4 ––––
3 ––––
2 ––––
1 ––––
–––– 4
–––– 3
–––– 2
–––– 1
ROASTING
RECOMMENDATIONS
• Preheating is not necessary.
• Place tender cuts of meat or poultry on
the slotted portion of the two-piece pan
included with the oven. Do not add
water to the pan. Select convection or
conventional roasting. (Less tender cuts
of meat need to be cooked by moist heat
in a covered pan using conventional roasting.)
• Meats cooked in oven cooking bags,
dutch ovens, or covered roasting pans
are best cooked in the conventional bake
oven.
• Do not use a roasting pan with high sides
when convection roasting.
• Place roast fat side up to allow self
basting of meat during roasting.
• Use a meat thermometer. The tip of
the thermometer should be located in
the thickest part of a roast, not touching
fat, bone, or gristle. For turkey, insert
the tip of the thermometer into the
thickest part of the inner thigh.
• Allow about 15 minutes “standing time”
before carving to prevent loss of juices.
• Breast meat on a large turkey cooks
more quickly than the thigh area. Place a
“foil cap” over the breast area after
desired brownness is reached to prevent
over browning. (See illustration, right.)
•A stuffed turkey will require an extra 30
to 60 minutes depending on size. Stuffing should reach an internal temperature
of 165°F.
• See Roasting Chart, page 11.
CONVECTION
ROASTING: FROZEN
TO
FINISH
Meats (except poultry) may be roasted
frozen to finish. Follow these guidelines for
the most satisfactory results.
• Recommended roasting temperature is
325° F. For best results do not use
temperatures below 300° F.
• Use times for roasting fresh meats as
approximate guides for convection roasting frozen meats. In general, roasting
times for frozen to finish in the convection oven will be approximately the same,
or a few minutes more per pound, as
fresh to finish in a conventional bake
oven.
• Insert meat thermometer midway during the cooking process.
8113P418-60 2/2/04, 2:01 PM11
BROILING CHART
Approximate (Minutes/Side)
11
ROASTING CHART
Chart time is based on thawed meats only. For convection roasting, turn on the Convect Fan Switch.
Internal Temp of Approx. Convect Approx. Conventional
Approximate Oven Temp(
o
F) Meat - End of Roasting Time Roasting Time
Variety and Cut of Meat Weight (lb) no preheat Roasting Time (
o
F) (minutes per lb) (minutes per lb)
OVEN OPERATION, CONT.
BROILING
For optimum broiling performance, this range
is not designed to operate the convection
fan when the oven is in Broil mode. To
insure that the fan and the broil burner
cannot be operated simultaneously, the
switch that controls the operation of the
convection fan will disconnect power to the
broiler igniter, disabling the broil burner
anytime the fan is on.
The two possible modes of operation of the
fan and burner are outlined in the following:
1.Convection fan is turned on, oven is set
for “Broil” mode - The broil burner will
not come on.
2.Oven set for “Broil” mode, broil burner is
on. Convection fan is turned on. The broil
burner will go out.
If you experience either of these conditions
when using your range, this should be considered normal operation.
SETTING THE CONTROLS
1. Place oven rack on the rack position
suggested in the chart. Distance from
broiling burner depends on foods being
prepared. Rack position #3 is usually
recommended unless otherwise stated.
2. Turn OVEN Knob to Broil setting.
• The broiler burner and the bake
burner cannot be used at the same
time. When one is on, the other
cannot be turned on.
• Do not use the convection fan in the
broil mode.
BROILING TIPS
• Tender cuts of meat or marinated meats
are best for broiling. For best results,
steaks should be at least 1" thick. Thinner steaks should be pan-broiled.
• Do not cover broiler pan insert with
foil. This prevents fat drippings from
draining into bottom of pan and may
cause excessive flare-ups.
NOTES:
3. Place food on broiler pan provided with
oven.
4. Leave oven door closed when broiling.
Rack 1st 2nd
Foods Position Side Side
BEEF: Steak (1") – Medium 3 7-9 6-7
Well 3 10-11 8-9
Hamburgers (3 oz.) - Medium 3 6-7 4-5
Well 3 7-8 5-6
PORK: Bacon 3 3-4 1-2
Chops (1/2") 3 5-6 4-6
POULTRY: Boneless Chicken Breasts 3 6-8 6-8
SEAFOOD: Fish Steaks (1") 3 11-12 (no turning)
MISCELLANEOUS: Hot Dogs 3 3-4 2-3
BEEF: Rib Eye Roast 4 to 6 325° 145° (rare) 30-35 35-40
160° (medium) 35-40 40-45
Tenderloin Roast 2 to 3 400° 145° (rare) 22-24 25-28
Round Tip Roast 4 to 6 325° 145° (rare) 30-35 35-40
160° (medium) 40-45 45-50
PORK: Shoulder Blade Roast 4 to 6 325° 170° 33-37 35-40
Top Loin Roast, boneless 3 to 4 325° 170° 35-45 40-50
POULTRY: Turkey, unstuffed 8 to 12 325° 180°-185° 16-18 21-24
Turkey, unstuffed 12 to 16 325° 180°-185° 13-16 18-21
Turkey, unstuffed 16 to 20 325° 180°-185° 11-13 16-18
Turkey, unstuffed 20 to 24 325° 180°-185° 9-11 14-16
Chicken, Whole 2
1
/2 to 31/
2
375° 185° 24-28 24-30
• Before broiling, remove excess fat from
meat and score edges of fat (do not cut
into meat) to prevent meats from curling. Salt after cooking.
• To prevent dry surface on fish or lean
meats, brush top with melted butter.
• Foods that require turning should be
turned only once during broiling. Turn
meat with tongs to avoid piercing and
loss of juices.
Note: This chart is a suggested guide. The times may vary with food being cooked.
8113P418-60 2/2/04, 2:01 PM12
12
CARE AND CLEANING
CONTROL KNOBS
• Remove knobs in the OFF position by
pulling forward. (Never force the
knobs off.)
• Wash in dishwasher or soap and
water. Do not use abrasive
cleaners.
• Replace to OFF position. (Never hit
or use force to replace the knob.)
NOTE: The oven and griddle knobs
are similar. However, the oven knob
has the word "Broil" on it. The
small oven knob (select models) is
interchangeable with the griddle
knob.
CONTROL PANEL
• Wipe with a damp cloth. Dry
thoroughly.
• Glass cleaners may be used if sprayed
on a cloth first. Do not spray
directly on the panel.
• Do not use other cleaning sprays,
abrasive cleaners or large amounts of
water on the panel.
STAINLESS STEEL
• DO NOT USE ANY CLEANING
PRODUCT CONTAINING CHLORINE BLEACH.
• DO NOT USE ORANGE OR ABRASIVE CLEANERS.
• ALWAYS WIPE WITH THE GRAIN
WHEN CLEANING.
CLEANING PROCEDURES
• Daily Cleaning/Light Soil – Wipe
with one of the following - soapy
water, white vinegar/water solution,
Formula 409 Glass and Surface
Cleaner* or a similar glass cleaner using a sponge or soft cloth. Rinse
and dry. To polish and help prevent
fingerprints, follow with Stainless Steel
Magic Spray (Jenn-Air Model A912,
Part No. 20000008)**.
• Moderate/Heavy Soil – Wipe with
one of the following - Bon Ami, Smart
Cleanser, or Soft Scrub* - using a
damp sponge or soft cloth. Rinse and
dry. Stubborn soils may be removed
with a damp Scotch-Brite* pad; rub
evenly with the grain. Rinse and dry.
To restore luster and remove streaks,
follow with Stainless Steel Magic Spray.
• Discoloration – Using a damp
sponge or soft cloth, wipe with Cameo
Stainless Steel Cleaner*. Rinse immediately and dry. To remove streaks
and restore luster, follow with Stainless Steel Magic Spray.
OVEN INTERIOR (MANUAL
CLEAN
– PORCELAIN ENAMEL
FINISH
)
• All spillovers, especially acidic
spillovers, should be wiped up
immediately with a dry cloth. To
prevent possible cracking or chipping
of porcelain, never wipe off a warm
or hot surface with a damp cloth.
• Clean with soap and water. Do not
allow food to bake on a second time.
• Heavy spillovers will require cleaning
with mild abrasive cleansers such as
S.O.S. or Bon Ami*. Household ammonia may be used to loosen soil.
Place
1
/2 cup of household ammonia
in a glass dish on oven rack in a
closed, cold oven overnight.
• To remove difficult stains, use an
oven cleaner such as Easy-Off*. Follow oven cleaner directions. Do not
spray gas burner, light bulb, tempera-
ture sensing bulb, door gasket or
exterior of oven. Remove oven racks
before spraying with oven cleaner.
When a commercial cleaner is used,
rinse oven with a solution of 1 tablespoon vinegar to 1 cup water.
OVEN RACKS
• Rub with a sponge or cloth using one
of the following cleaners: Bon-Ami,
Soft Scrub or Comet*. Rinse and dry.
• For hard to remove soils, use a
dampened soap-filled scouring pad.
Rinse and dry.
OVEN WINDOW
(SELECT MODELS)
• Wash with soap and water or glass cleaner.
Avoid using excessive amounts of water.
Do not use abrasive cleaners.
SURFACE BURNERS – BURNER
CAP
& PORTED BURNER RING -
MAY BE REMOVED FOR
CLEANING
.
• Wipe acidic foods and sugary spills immediately with a dry cloth to prevent discoloration.
• Light soil – clean with hot soapy water
and a plastic scrubber.
• Moderate soil – remove parts to a
countertop. Then clean:
1) spray with a household cleaner,
2) cover with plastic wrap for 15
minutes
3) wipe with a plastic scrubber.
• Be sure appliance is off and all parts
are cool before handling or cleaning. This is to avoid damage and
possible burns.
• To prevent staining or discoloration,
clean appliance after each use.
• If a part is removed, be sure it is correctly
replaced.
CAUTION:
* Brand names are registered trademarks of the respective manufacturers.
** To order direct, call 1-800-JENNAIR (1-800-536-6247).
Burner Cap
Ported
Burner
Ring
Ignitor
Burner
Tube
Burner Base
8113P418-60 2/2/04, 2:01 PM13
13
• Stubborn soils – scrub with scouring
powder. (Do not use abrasive cleaners,
scouring pads or place in a self-clean
oven.) If cleaning powders block gas ports
on burner ring, clean with a straight pin.
To replace parts after cleaning:
1) ported burner ring - align the slot on
the bottom of the ring with the locating post on the burner base. The
burner ring and burner base must be
in complete contact.
MAINTENANCE
OVEN DOOR
Door Hinge Roller
Lock
(Close)
Unlock
2) burner cap - place on top of the
burner tube.
SURFACE BURNER IGNITORS
• Clean around ignitor carefully. Avoid
catching the ignitor with cleaning cloth. If
ignitor is damaged, the surface burner
will NOT light.
SURFACE BURNER GRATES
(PORCELAIN ON CAST IRON)
• Wash in the dishwasher or in soap and
water with a plastic scrubber.
• Do not operate the burners without a
pan on the grate. The porcelain finish on
the grate may chip without a pan to
absorb the intense heat.
• Grates will become dull and may discolor
over time from the heat. This is normal.
CAUTION:
• NEVER place excessive weight on or
stand on an open oven door. This
could cause the range to tip over,
break the door, or injure the user.
• NEVER attempt to open or close
door or operate oven until door is
properly replaced.
If the oven door comes off track, realign by
following this simple procedure:
1. Open the door and hold it all the way
open.
2. Lock the hinge latches (see illustration),
and gently lift the door up and partially
out until the door is evenly aligned.
3. Evenly slide the door back into place and
check to be sure the hinges rest in the
center of each door hinge roller.
4. With the oven door fully open, unlock
hinge latches and close.
OVEN LIGHT BULB
Before replacing bulb, disconnect power to
oven at the main fuse or circuit breaker panel.
Be sure that the oven cavity, including the
light bulb, is cool.
TO REPLACE LIGHT BULB:
1. Carefully unscrew
the glass bulb cover.
2. To obtain firm grasp
on bulb, wear protective rubber
gloves. Turn bulb to
the left. Do not
touch a hot oven bulb with a damp cloth
as it will break.
Note: If the bulb breaks, be certain
power supply is disconnected and
wear protective gloves when removing. Contact an authorized Jenn-Air
Servicer, if needed.
3. Replace bulb with a 40 watt oven-rated
appliance bulb. Bulb with brass base is
recommended.
4. Replace bulb cover and reconnect power
to oven.
REMOVAL OF GAS
APPLIANCE
Gas appliance connectors used to connect
this appliance to the gas supply are not
designed for continuous movement. Once
installed, DO NOT repeatedly move this
gas appliance for cleaning or to relocate. If
this appliance has to be moved and/or
removed for servicing, follow the procedure described in the installation instructions. For information, contact Jenn-Air
Customer Service at 1-800-JENNAIR
(1-800-536-6247).
To prevent range from accidentally tipping,
range must be secured to the floor by
sliding rear leveling leg into the anti-tip
bracket.
CARE AND CLEANING, CONT.
8113P418-60 2/2/04, 2:01 PM14
BEFORE YOU CALL FOR SERVICE
14
FOR MOST CONCERNS, TRY
THESE
FIRST:
• Check to be sure unit is properly connected to power supply.
• Check for a blown circuit fuse or a
tripped main circuit breaker.
• Check to be sure burner is operating on
natural gas only.
• Check to be sure burner ports or ignition ports are not clogged.
• Check to be sure igniter is dry and
clicking. Burner will not light if igniter is
damaged, soiled or wet. If igniter doesn’t
click, turn control knob OFF.
IF THE FLAME IS UNEVEN:
• Burner ports may be clogged.
• Flame setting may need to be adjusted.
IF SURFACE BURNER FLAME
LIFTS
OFF THE PORTS:
• Check to be sure a pan is sitting on the
grate above.
• Contact an authorized Jenn-Air Servicer.
IF SURFACE BURNER FLAME IS
YELLOW
IN COLOR:
• Contact an authorized Jenn-Air Servicer.
• Stagger pans, do not allow pans to touch
each other or oven wall.
• Check instructions for suggested placement of pans on oven rack.
IF BAKING RESULTS DIFFER
FROM
PREVIOUS OVEN:
• Oven thermostat calibration may differ
between old and new ovens. Follow
recipe and use and care directions before calling for service since the calibration on the previous oven may have
drifted to a too high or too low setting.
IF BAKING RESULTS ARE LESS
THAN
EXPECTED:
• The pans may not be of the size or
material recommended for best results.
• There may not be sufficient room around
the sides of the pans for proper air
circulation in the oven.
• Check instructions for preheating, rack
position and oven temperature.
• Oven vent may be blocked or covered.
IF NOTHING ON THE RANGE
OPERATES
:
• Check for a blown circuit fuse or a
tripped main circuit breaker.
• Check if range is properly connected to
electric circuit in house.
IF THE OVEN LIGHT DOES NOT
WORK
:
• The light bulb is loose or defective.
IF FOODS DO NOT BROIL
PROPERLY
:
• The control may not be set properly.
• Check rack position.
• Close oven door when broiling.
IF BAKED FOOD IS BURNED OR
TOO
BROWN ON TOP:
• Food may be positioned incorrectly in
oven.
• Oven not preheated properly.
IF FOODS BAKE UNEVENLY:
• The oven may be installed improperly.
• Check the oven rack with a level.
8113P418-60 2/2/04, 2:01 PM15
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