Jenn-Air SCE4340, SCE4320 User Manual

JENN-AIR

Use and Care Manual

• Solid Element and Radiant

Ranges with Convection

Models SCE4320 & SCE4340

MODEL SCE4340

About Your Jenn-Air

Congratulations onyour choice of a Jenn-Air range.
Model SCE4320- Your range has 4 solid elements with thermalimiters. The

elements in the rear, designated by a bullseye, are Ultra
Power solid elements. The elements in the front, desig-

nated by a dot, are standard elements.

Model SCE4340- Your range has 4 radiant elements withthermalimiters.
Your Jenn-Air self-cleaning oven combines the best of two cooking methods,

convection and radiant bake (conventional)baking orroasting.
The Jenn-Air convection oven is actually a conventional oven that circulates

heatedair withintheoven. Asbothbake andbroil heatingelementscycle onand
off with the thermostat, afan keeps the heated air circulating around the food.
The constantly recirculatingheated air in the convection oven strips away the

layer of cooler airthat surrounds food. Consequently, many foods cook more

quickly. Distributed heat makes multiple rack cooking possible. Convection

roasted meats retaintheir natural flavor andjuiciness with less shrinkage than

radiant bake roasting.

Inaddition to the many exclusivebenefits ofconvection cooking,your Jenn-Air

oven is also a fine full featured "bake and broil"oven. You can cookyour "old

favorite"recipes as you havein the past. The radiant bakeoven also givesyou

theflexibility ofpreparingvariousfoodswhen convection cooking may notbeas

beneficial,as when cooking foods in covered casseroles. The broilelement is

convenient fortop browning and oven broiling of foods.

Beforeyoubegincookingwithyournewrange,pleasetake afew minutestoread

and become familiar withthe instructions inthis book. On the following pages

you will find a wealth of information regarding all aspects of using your new

range. Byfollowing the instructions carefully,you will be able to fully enjoy and

properly maintain your range and achieve excellent results with the food you

prepare.

Shouldyouhaveanyquestions about using yourJenn-Air range,writeto us. Be

sure to provide the model number.

Consumer Relations Department
Jenn-Air Company

3035 ShadelandAvenue

Indianapolis, IN46226-0901

2

SAFETY

PRECAUTIONS

Read before operating your range

All appliances -- regardless of the manufacturer -- have the
potential through improper or careless use to create safety prob-

lems. Therefore the following safety precautions should be

observed:

1. Be sure your appliance is properly installed and grounded by a
qualified technician.

2. Never use your appliance for warming or heating the room.

3. Children should not be left alone or unattended in area where
appliance is in use. They should neverbe allowed to sit or stand

on any part of the appliance.

4. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.

5. Do not repair or replace any part of the appliance unless specifi-

cally recommended in this manual. All other servicing should be

referred to an authorized Jenn-Air Service Contractor.

6. Flammable materials should not be stored in an oven or near

surface units.

7. Donot usewateron grease fires. Smother fire or flame oruse dry

chemical or foam-type extinguisher.

8. Useonlydrypotholders. Moistordamp potholderson hotsurfaces
may result in burns from steam. Do not let potholder touch hot

heating elements. Do not use a towel or other bulky cloth.

9. Use proper pan size. Many appliances are equipped with one or
more surface units of different size. Select cookware having flat

bottoms large enough to cover the surface unit heating element.
The use of undersized cookware will expose a portion of the
heating element to direct contact and may result in ignition of
clothing. Proper relationship of cookware to heating element will

also improve efficiency and performance.

10. Never leavesurface units unattended at high heat settings. Boil
over causes smoking and greasy spillovers that may ignite.

5

11. Glazed cookware -- only certain types of glass, glass-ceramic,
ceramic, earthenware, or other glazed cookpots are suitable for

range top surface without breaking due to the sudden change in
temperature. Use only such cookware as you know have been
approved for this purpose.

12. Cookware handles should be turned inward and not extend over
adjacent surface heating elements to avoid burns, ignition of

flammable materials and spillage due to unintentional contact with
the cookware.

13. CAUTION -- Do not store items of interest to children in cabinets
above a range or on the backguard of a range -- children climbing

on the range to reach items could be seriously injured.

14. Do not touch surface units or areas near units, heating elements
or interior surfaces of oven. Surface units or heating elements may
be hot even though they are dark in color. Areas near surface units
and interior surfaces of an oven may become hot enough to cause
burns. During and after use, do not touch or let clothing or other
flammable materials contact these areas until they have had
sufficient time to cool. Other surfaces may become hot enough to
cause burns --among these surfaces are the cooktop, the upper
door frame and glass, oven vent opening and surfaces near the
opening, and the top edge of the control panel.

15. Use care when opening oven door. Let hot air or steam escape
before removing or replacing food.

16. Do not heat unopened food containers. Build-up of pressure may
cause container to burst and result in injury.

17. Keep oven vent ducts unobstructed.

18. Always place oven racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let potholder contact
hot heating element in oven.

19. 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.

20. Do not use oven cleaners. No commercial oven cleaner or oven
liner protective coating of any kind should be used in or around any

part of the oven.

21. Clean only parts listed in this manual and use procedures recom-
mended.

22. Before self-cleaning the oven, remove broiler pan and other
utensils.

23. Listen for fan. A fan noise should be heard during the cleaning
cycle. If not, call a serviceman before self-cleaning again.

24. Do not cook on glass-ceramic cooking surface if the cooktop is
broken. Cleaning solutions and spillovers may penetrate the

brokencooktop andcreate ashock hazard. Contact an authorized

Jenn-Air Service Contractor.

25. Clean glass-ceramic cooktops withcaution. Ifwet sponge orcloth
is used to wipe spills on a hot cooking area, be careful to avoid

steam burns. Some cleansers can produce noxious fumes if
applied to a hot surface.

26. Do not operate with damaged cooking element after any product
malfunction until proper repair has been made.

27. Keep all switches "OFF" when unit is not in use.

28. Do not allow aluminum foil or meat probes to contact heating

elements.

29. WARNING: To reduce the risk of tipping of the appliance, the

appliance must be secured by properly installed anti-tip devices.
Tocheck ifdevices areinstalledproperly, removetheaccesspanel
and verify that the anti-tip devices are engaged.

IMPORTANT SAFETY NOTICE AND WARNING

The California Safe DrinkingWater and Toxic EnforcementAct of 1986
(Proposition 65) requires the Governor of California to publish a list of

substancesknown to theState ofCaliforniatocause canceror reproduc-
tive harm, and requires businesses to warn customers of potential
exposures to such substances. Users of this appliance are hereby
warnedthatwhen the ovenis engaged intheself-clean cycle,there may
be some low level exposure to some ofthe listed substances, including
Carbon Monoxide. Exposureto these substances can be minimizedby

properly venting the range to the outdoors during the self-clean cycle.

Cooktop & Oven Controls

OvenVent ClockControls&

OvenLight
Switch " Oven

Surface _ Temperature

Ind
Light Indicator

Oven Light

Selector
Knob Indicator

DoorLock IndicatorLights
Lever

mer

Knob

Light

Surface
Controls

Indicator

and Lock

Surface Controls

• Use to provide variable heat to cooktop heating elements. (See pg.9)

Oven Controls

• Use to set oven for baking, broiling, convection baking, and self-clean. (See
pg. 15)

Clock Controls and Minute Timer

• Features time of day, minute timer, and oven clock controls. (See pg. 16-19)

Surface Controls

The variable heat controls for the cooktop provide flexibility in heat setting selection.

To Set Controls

• Sincethecontrols area push-turntype, they mustbepusheddown beforeturning.
To set (from the OFF position), push down on control knob and turn in either

direction to desired heat setting.

• When control isin any position,other than OFF, itmay be turned in anydirection
without pushing down.

• A red indicator light will glow when a surface heating element is ON. There are
two indicator lights,onefor theheating elements onthe leftside ofthe range, one
for the heating elements on the right side of the range.

1. 2. 3. 4.

Control Locations

1. Left rear heating element 3. Right front heating element

2. Leftfront heating element 4. Right rear heating element

Suggested Control Settings

The size and type of cookware and the amount and type of food being cooked will
influence the setting needed for bestcooking results. Electrical voltage may alsovary;

this will affectthe needed control setting. Thesetting indicated should serve asaguide
while you become familiar with your range.

HI Afast heat-up to start cooking quickly, to bring liquids to a boil,to preheat oil for

deep fat frying.

7-10 (Medium High) Forfast frying or browning foods, to ma)ntain rapid boil of large

amounts of food, to maintain oil temperature for deep fat frying.

5-6 (Medium) For foods cooked in a double boiler, sauteing, slow boil of large

amounts of food and mostfrying.

3-4 (Medium Lo) To continue cooking foods started on higher settings.
LO-2 Maintaining serving temperatures of foods, simmering foods, melting butter or

chocolate.

The heat controlsoffer flexibility inheat settingselection. On settings otherthan HI,you
may adjust the controls above or below the numbered setting for best results.
Suggested settings are provided as general guidelines.

Cleaning and Removing Control Knobs

To removeknobs, turnto OFFposition. Wash knobsinwarm soapywater ordishwasher;
do not use abrasive cleansers or materials. To replace knobs, match flat part of knob
opening with the spring on the shaft, returning in OFF position.

9

Cookware

To achieve optimum cooking performance, use heavy gauge, flat, smooth bottom
cookpots that conformto thediameter of the solidor radiantelement (no more than one

inchoverhang). Propercookpots will minimize cooking times, use lesselectricity, cook

food more evenly and require less water or oil.
Cookpots with thin, uneven bottoms do not adequately conduct heat from the solid or

radiant element to the food in the cookpots which results in hot spots, burned or

underdone food. Using badcookpots alsorequires morewater, time,and energytocook
food.

Selecting Proper Cookware

• Select heavy gauge cookpots. Usually heavygauge cookpots willnot change
shapewhen heated.

• Usecookpots withflat, smoothbottoms. Thetwowaystodetermineifcookpots

have a flat, smoothbottomare the rulertest andthe cookingtest.

Ruler Test:

1. Place the edge of ruler across the
bottom of the pot.

3. No lightshould be visible under t he
ruler.

Cooking Test:

1. Put 1 inch of water intothe cookpot.

2. Place cookpot on the element. Turn control to the HI setting.

3. Observe the bubble formation to determine the heat distribution. If the
bubbles are uniformacross thecookpot, the cookpot will perform satisfac-

torily. Ifthe bubblesare not uniform,the bubbleswill indicatethe hot spots.

• Match the sizeof the cookpot to the size of the element. Ideally, the cookpot
willbe the samesize or slightlylarger.

10

Improper Cookware

• Do not use cookware that extends more than 1 inch beyond the edge of the
element.

• Do not use a small cookpot on a large element. Not only can this cause the
elementtorequire moreenergyandtime, butitcanalso resultinspillovers burning
onto the eJementwhich cause extra effort Jncleaning.

• Donot use nonflat specialty items that are oversized, uneven or do not meet
propercookware specifications such as round bottomwoks with rings, griddles,
rippled bottom canners, lobster pots, large pressure canners, etc.

Home Canning

Acceptable canning pots should not be oversized and must have a flat bottom. When
canners do notmeet thesestandards, the useof the HIheat settingbecomes excessive

and may result in damage tothe cooktop. Inaddition,water may notcome to a boil and
canners may not reach 10 lb. of pressure.

Theacceptablecanningprocedureuses theHIsettingjust longenoughto bringthewater
to a boil, then lower the setting to maintain the water temperature.

Characteristics of Cookware Materials

Heavy gauge cookpots with flat, smooth bottoms will usually work in a similar way.
However, there aresome differences in the cooking performance ofvarious materials.

• Aluminumcookpotsheatquicklyandevenly. Bestsuitedforsimmering, braising,
boiling and frying.

• Stainless steel cookpots will evenly distribute heat if constructed of tri-ply or
combined with other metals such as aluminum and copper. Use for cooking

functions similar to aluminum.

• Cast ironcookpots are slow to heat butcook more evenly once temperature is
reached. Use for long term low heat cooking or for browning and frying.

• Glass ceramic, earthenware, heat-proof glass orglazedcookpots can be used
ifrecommendedbythe manufacturer forcookpot cooking. Do notusewith trivets.
Best used on low to medium control settings.

• Porcelain enamel-on-steel or porcelain enamel-on-cast iron should be used

according to manufacturer's directions. Do not allow to boil dry.

11

Solid Element Cooktop

(Model SCE4320)

IMPORTANT

BEFOREUSINGTHE COOKTOP FORTHE FIRSTTIME, HEAT THE ELEMENTS
WITHOUT APANFOR 3TO 5 MINUTESON THE HISETTING. The elementsare

shippedwithacoating (lacquer)whichprotects themagainstcorrosion. Heating the
elements allows thecoating tobe hardened and burned intothe elements. During

the curing process, a non-toxicsmoke will becreated. Turn on the overhead hood
fan ifthe smoke isobjectionable. Ifthe elementsare not cured, thecoatingcanstick

to a pan when first used on the solid element.

Cooking Procedures

• Make sure bottom of cookware is dry before placing on element.

• Donot use wire trivets, fire rings, pads orany such item between the cookware
and the element.

• Cover cookware with lids to shorten cooking time and save energy. This is
especially important when cooking large quantities of food.

• Useas littlewater tocookfood as isnecessary. Covered cookware requiresless
water.

• The solid elements retain heat for aperiod of time afterthe elements havebeen
turned off. Put this residual heat to good use. Turn the elements off a few

minutesbeforefood is completelycooked and usethe retained heatto complete

the cooking operation. Because of this heat retention characteristic, the
elements will not respondtochanges inheat settings asquicklyascoil elements.

Inthe event of a potential boil over, movethe cookpot to acool element or from

the cooking surface.

• Donot lay lids (with moisture in them), spatulas, orother food ladenutensils on
solid element.

IMPORTANT

• Do not use decorative covers over the solid element. These trap moisture
which cancorrode the cast ironelement. If the element is accidentallyturned
on, the covers could permanently damage the solid element or the cooktop.

• Donotusewet pans orleavepan bottomswet. Moisturecould cause corrosion

and will not allow your pans to heat properly.

12

Radiant Element Cooktop

(Model SCE4340)

Cooking Procedures

• BEFORE FIRST USE. CLEAN COOKTOP (See pg.39)

• For best results,always use recommended cookware.

• Differentcookpots and differentamountsoffood beingprepared will influence the
control settings needed forbest results. Forfastest cooking, startwiththesurface

control on Hi for one minute; then turn the control to the lower desired setting.

Covering pans,whenever possible, speedscooking and ismoreenergy efficient.

• Theglass ceramiccooking area retainsheatfor aperiod oftimeafter the elements
havebeen turned off. Putthis retained heatto good use. Turn the elements off

a few minutes before food is completely cooked and use the retained heat to

completethe cooking. Becauseofthis heatretentioncharacteristic, theelements
will not respond to changes in heat settings as quickly as coil elements. In the

event of a potential boil over, remove the cookpot from the cooking area.

• When preparing foods which can be easily scorched or over-cooked, start
cooking at a lower temperature setting and gradually increase temperature as

needed.

• A higher setting than normal may be necessary when using cookpots made with
material that is slow to conduct heat, such as cast iron.

• A lowersetting can beusedwhen cookingsmall quantities offoods orwhen using
a cookpot that conducts heat quickly.

IMPORTANT

• Donot usewire trivets, fire rings, padsor anysuch item betweenthe cookware
and the element.

• Do not cook foods directly on cooktop.

• Donot allow pan to boildry as this could damage the cooktop and the pan

• Do not slide heavy metal or glass cookpots across surface since these may
scratch the surface.

• Donot use orplace plastic items anywhere on cooktop.

Hot Indicator Light

A red lightwill come on to indicatethat cooking area is hotand will remain on until area

hascooled.

13

Avoid Damage to Cooktop

• Do notallow plastic objects, sugar, or foods with high sugar contentto meltonto
the hot cooktop. Melted materials cancause permanent damage tothe cooktop.

If you accidentally meltanything onto the cooktop, remove it immediately while
the cooktop isstill hot. Carefully, use a single edge razor blade held with a pot
holder to remove melted on material.

• Do not use aluminum foil or foil-type containers under any circumstances.
Aluminum foil will damage the cooktop if it melts onto the glass. If metal melts

on cooktop, do not use. Call an authorized Jenn-Air Service Contractor.

• Do not use the glass-ceramic cooktop as a cutting board.

• DoNOT usethe abrasive cleansing orscouring pads (including metal scouring
pads), which will scratch the cooktop.

• Do NOTusechlorine bleach, ammonia, rust removers, oven cleaners, or other
cleanser not specifically recommended for use on glass-ceramic.

• Test cast ironware since all are not flat. Also be cautioned against possible
"impact damage" should the heavy cookpot be dropped on the glass-ceramic

surface.

Save on Clean-up Time

• Make sure bottomsofcookpots are always cleanand dry. (Soilfrom the cookpot
bottom can be transferred tothecooktop surface.) Before usingcookpots on the

glass-ceramic cooktop for the first time, and periodically as needed, clean the
bottoms with scouring pads or other cleansers. Rinse and dry thoroughly.

• Make ita practiceto wipecooktop surfacewith a clean damp clothor papertowel

before each use; dry thoroughly. Invisible spatters, dust specks, cleansers or
water can cause stains that appear after unit is heated. A sponge or dishcloth

which isnot cleanwill leavefilm andsoil ladendetergent water which may cause
stains on surface after area is heated.

• When frying, use a spatter shield to reduce spattering.

• Use correct control settingsand cookware large enough to holdfood and liquid
to prevent boilovers and spattering.

• If a bad spillover occurs while cooking, spills may be cleaned from the cooktop
while it is hotto prevent atough cleaning chore later. Using extreme care, wipe
with a cleandamp towel. Be careful to avoid burnsfrom steam or handtouching

the hot cooktop.

14

Oven Operation

Oven Controls (pictured on p. 8 )

Oven Light Switch

* The oven light automatically comes on whenever the oven door is opened. When

the door isclosed, the oven light may be turned on by pushing the switchat the top.

To turn oven light off, pushon the bottom of the switch. Light cannot be turned on

during the self-cleaning process.

Clean Indicator Light

• Indicateswhenall controls havebeenproperly set forthe self-cleaningprocess. Light
will remain on during the entire cleaning process and until the timer has advanced

through the set cleaning time.

Lock Indicator Light

• Will glow after the oven door has been automatically locked (after the oven

temperature is over 550°F) Door cannot be opened until oven temperature drops
below 550°F and the lock indicator light goes off.

Selector Knob

• This knob controls the oven operation. To operate the oven, turn to desired setting

and turn TEMPERATURE knob to desired setting.

The settings are:

OFF The oven will not operate when knob is on this setting. Keep

knob on this position when oven is not in use.

BAKE Use for radiant bake (conventional) baking orroasting. (See

pg. 21,23 and 26.)

TIME]_AV-J_ Use with clockcontrols for automatically starting andstopping

oven when baking or roasting in the radiant bake oven (See
pages 18-19.)

CONVECT Use for convection baking or roasting. (See pages 22-28.)

TIME CONVECT Use with clock controls for automatically starting and stopping

oven when baking or roasting in the convection oven. (See
pages 18-19.)

BROIL Use fortop browning or ovenbroiling offoods. (See pages29-

30.)

CLEAN Use for self-cleaning process. (See pages 31-36.)

Door Lock Lever

• Use to lock oven for self-cleaning process. (Canonly be locked when temperature
knob is on CLEAN setting.)

Oven Indicator Light

• Indicates whenoven isturned to anoperating positionother thanthe CLEAN setting.
Lightwillglow until the desiredtemperature isreached. Itwill cycleon and off as this

temperature is maintained during cooking.

Temperature Knob

• Use to set oven temperature. Be sure the indicator line is in line with the exact
temperature desired. This knob isusedwith all oven operation settings notedon the

SELECTOR knob.

15

Clock Controls

INDICATOR WORDS DISPLAYWINDOW

12 HOUR MINUTE AND SECOND

TIME OF DAYCLOCK TIMER

/ \

Clock Setting

IMPORTANT: The clockis a 12hour clock. When ovenisfirst supplied power or power
is interrupted, the display will show "00:00".

To set time of day on clock:

1. TurnSETdialcounterclockwise until theword TIMEappears intheDisplayWindow.
Then, turn the SETdial ineitherdirection until thecorrect time appears in window.

2. Push ENTER button.

To change time of day set on clock: Repeat above sequence.

To check time of day when timer is in use: Push ENTER button. Time of
day will be displayed briefly, then display will return to timer function.

16

Minute Timer

IMPORTANT: This interval timer can be used to remind you when a period, up to 99
minutesand 00seconds, expires, ltcan beused independentlyof anyotheroven activity

and can beset while another oven function isoperating. The timerdoes not controlthe

oven.

To set MINUTE TIMER:

1. Turn SETdialclockwise untildesired numberof minutesand secondsappear inthe
DisplayWindow.

EXAMPLE: Turn the dial to 5 for 5 seconds or to 5:00 for 5 minutes.

.n n

.uu

5SECONDS 5MINUTES

IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to the left of colon and seconds to right of colon.

2. Push ENTER button.
The indicator word TIMER will remain in Display Window during countdown.

Countdownwill havedisplay precedence over anything elseprogrammed, such as
TIME BAKE. At end oftime set, the indicator word TIMER will blink and timer will

beep. Beeping willcontinue every 10seconds for 15 minutes unlessthe CANCEL
button is pushed once. After CANCEL button ispushed, Display will return to time
of day or whatever is programmed on control panel.

To cancel MINUTE TIMER: Push CANCEL button once. Pushing CANCEL
button twice will cancel all programming (time bake or self-clean).

DISPLAY

17

Clock-Controlled Baking or Roasting

To set oven to start immediately and shut off automatically:

1. Turn SELECTOR knob to TIME BAKE or TIME CONVECT.

2. Turn TEMPERATURE knob to desired temperature.

3. Hold in STOP TIME button until the indicator words STOP TIME appear in Display
Window.

4. Turn SET dial to time you want food to stop cooking.
EXAMPLE: If time of day is one o'clock and the roast needs to cook for 3 hours,

the stop time would be four o'clock.

DISPLAY

TIME OF DAY STOP TIME

5. Push ENTER button to enter stop time.
The indicator word AUTO will appear in the Display Window and oven will start
heating. The oven indicator light will glow until the desired temperature is reached.
When stop time is reached, the oven shuts off and the indicator word AUTO will

begin to blink and timer will beep. Beeping will continue every 10 seconds for 15
minutes unless the CANCEL button is pushed twice.

To set oven to start at future time and shut off automatically:

1. Turn SELECTOR knob to TIME BAKE or TIME CONVECT.

2. Turn TEMPERATURE knob to desired temperature.

3. Hold in START TIME button until the indicator words START TIME appear in
Display Window.

4. Turn SET dial to time you wish food to start cooking.
EXAMPLE: If time of day is 11:30 and the roast needs to start cooking at one

o'clock, turn dial until numbers 1:00 appear in display.

DISPLAY

TIME OF DAY START TIME

5. Push ENTER button to enter start time.

The indicator words STOP TIME will appear in Display Window as a reminder to
set STOP TIME.

6. Turn SET dial to time you want food to stop cooking.

EXAMPLE: If start time is one o'clock and the roast needs to cook for 3 hours,
the stop time would be four o'clock.

STARTTIME STOP TIME

7. Push ENTER button to enter stop time.

The indicator word AUTO will blink in the Display Window. When start time is

reached, the indicator word AUTO will remain in Display Window. The oven indicator
light will glow until the desired temperature is reached. When stop time is reached,

the oven shuts off and the indicator word AUTO will begin to blink and timer will beep.

Beeping will continue every 10 seconds for 15 minutes unless the CANCEL button
is pushed twice.

18

DISPLAY

To check START TIME before cooking begins: Hold inSTARTTIME button
until the words START TIME appear in the Display Window. The start time will be

displayed briefly, then Display will return to time of day.

To change START TIME before cooking begins:

1. Hold in START TIME button until the words START TIME appear in the Display
Window.

2. Turn SET dialto desired time.

3. Push ENTER button twice to enter new start time and stop time previously
programmed.

To check STOP TIME: Hold in STOP TIME button until the words STOP TIME
appear inthe Display Window. The stop timewill be displayed briefly, then Display will

return to on-going program.

To change STOP TIME:

1. Hold in STOP TIME button until the words STOP TIME appear in the Display
Window.

2. Turn SET dial to desired time.

3. Push ENTER button to enter stop time.
To Cancel function programmed: Push CANCEL button twice to cancel

function, during programmed time or after time has expired.
NOTE: Afterclock-controlled baking, turnSELECTOR and TEMPERATURE knobsto

OFF position.

NOTE: Since food continues to cook if left in the oven, itis suggested that the clock

controls be used primarily to start the oven when no one is in the kitchen.
Provisionsshould be madeto havethe food removed assoonas thesignal has
sounded.

NOTE: Ifmore than 7 seconds elapses between holdingin STARTTIME button

or STOP TIME button and turning the SET dial, the display window will
automatically return to on-going program.

NOTE: Ifmorethan 1minute elapses between turning SETdial toa newtime and

entering new START TIME and STOP TIME, the entire program will be
cancelled and display will return to time of day clock.

19

Oven Operation

To Bake or Roast

1. Locate oven racks on proper rack positions.

2. Turn TEMPERATURE knob to desired temperature.

3. Turn SELECTOR knob to BAKE or CONVECT setting. 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. Preheatonlywhen necessary. Refer to baking and roasting sections

as to when preheating is recommended.

4. After baking turn both TEMPERATURE and SELECTOR knobs to OFF position.

Rack Positions

The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. For many food items, excellent results can be achieved
when using one ofseveral different rack positions. Refer to baking and roasting sections

for recommendations for specific foods.

Different Racks:

Two flat racks and one offset rack were packaged with your oven. The use of the offset

rack is denoted in the list below and the charts as an "o" after the rack number.

! \ ........>

Use Rack Position #1:

Largecutsof meatandlargepoultry,angelfoodcake, loavesofbread, custardpie, dessertsouffle.

Use Rack Position #2o (offset rack on #2):

Roastingsmall cutsof meat, loavesof bread,angel food cake.

Use Rack Position #2:

Roastingsmallcutsofmeat,cakes(tube,bundtorlayer)frozenfruitpie,pie shell, largecasseroles.

Use Rack Position #30 (offset rack on #3):

Most bakedgoods on cookie sheets, frozen conveniencefoods, fresh fruit pie, cream pie, layer
cakes, maindish souffle.

Use Rack Position #3:

Mostbaked goods oncookie sheets, cakes (sheetand layer).

Use Rack Position #40 (offset rack on #4):

Mostbroiling.

Multiple Rack Cooking:

Two racks,use #2oand #4. Three racks, use#1,#3o, and #4. (Note: three rack baking is only
possiblein a convection oven.)

20

Baking

General Baking Recommendations

• When cookingfoods for thefirst time in your newoven, use recipecooking times
and temperatures as aguide.

• Use tested recipes from reliable sources.

• Preheatthe oven only when necessary. For baked foodsthat rise and for richer
browning, a preheated oven isbetter. Casseroles can be started inacold oven.

Preheatingtakes from5to9minutes; place food inoven after OVEN INDICATOR
LIGHT cycles off.

• Arrange oven racksbeforeturning on oven. Follow suggested rackpositions on
pages 20 and in various baking charts.

• Allowabout Ito11/2inches ofspace betweenthe ovenside walls andpansto allow
proper air circulation.

• When bakingfoods inmore thanone pan,place them on opposite corners ofthe
rack. Stagger pans when baking on two racks so that one pan does not shield
another unless shielding is intended. (Seeabove)

• To conserve energy, avoid frequent or prolonged door openings. At the end of
cooking, turn oven off before removing food.

• Always testfor doneness (fingertip, toothpick, sides pullingaway from pan). Do
not rely on time or brownness as only indicators.

• Use good quality baking pans and the size recommended in the recipe.

• Dull, dark, enameled or glass panswill generally produce a brown, crisp crust.
Shiny metal pans produce a light,golden crust.

• Frozen pies inshiny aluminum pans should be baked ona cookie sheet on rack
2 or be removed to a dull orglass pan.

21

Convection Baking Recommendations

• As ageneral rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature. Times will be similar to or a few minutes less than recipe recom-

mended times. The chart on page 23compares times and temperatures of many
baked foods. Use this as a reference.

• Forbetter browning, large pans such as cookiesheets or rectangular baking pans

should be placed lengthwise, front to back, on the rack. This centers the food in
front of the convection fan for better air circulation which gives better overall

browning.

• Cookiesheets should bewithout sides andmade ofshiny aluminum. The bestsize

to useforcookiesheetsandjelly rollpansis151/2x12"(overall sizeincludes handles)

or 14"x 12".

Causes of Cake Failure

Problem Possible Cause

Cake Falls Oven not hotenough

Insufficientbaking
Openingovendoorduringbaking

Toomuchor toolittleleavening,liquidor sugar

Peaksin centeror Oventoo hotat start of bakingorover baking

crackson top Pan sizetoo small

Toolittle or too muchflouror leavening
Overmixing

FlatCake Pan too large

Overmixingor undermixing
Toomuchor toolittleliquid

Old ortoo littlebakingpowder

Unevencakes Rangenotlevel

Sticksto pan Cake cooledin pantoo long

Cracks and falls apart Removed from pan too soon

Excessiveshrinkage Oven too hot or overbaking

from sides of pan Overmixing

Batteruneven
Cake panstoocloseto oven wallsoreach other

Pan not greased and floured

Too much shortening, leavening or sugar

22

Baking Chart

Radiant

Convect Bake Radiant

Pan Rack* Temp. (°F) Convect Temp.(°F) Bake

Product and Type Size Position Preheated*** Time** Preheated Time**

CAKE

Yellow - 2 layers 9" 2, 3o, or 3 325 ° 25-30 350 ° 30-35
White - 2 layers 9" 2, 30, or 3 325 ° 22-30 350 ° 25-30
Chocolate - 2 layers 9" 2, 3o, or 3 325 ° 25-30 350 ° 30-35

Bundt tube 2 325° 40-45 350 ° 40-53

Angel Food tube 1, 20, or 2 350° 33-38 375° 33-38

Pound Cake 9" loaf 2 300° 50-65 325 ° 55-70

Cupcakes 30 325 ° 15-20 350° 15-25
Sheet Cake 15xl O" 3 325° 17-22 350° 20-25

PIES

Two Crust

Fruit, fresh 9" 30 3750-400 ° 45-60 4000-425 ° 45-60
Fruit, frozen 9" 2 375°-400 ° 40-65 400°-425 °! 40-65

One Crust

Custard, fresh 9" 1 325° 40-50 350 ° 40-50
Cream/Meringue 9" 30 375 ° 8-12 400 ° 8-12

Pie Shell 9" 2 400%425 ° 8-12 425°-450 c 8-12

COOKIES
Chocolate Chip 3o, or 3 325%350 ° 8-12 350°-375 c 8-12

Peanut Butter 30, or 3 325°-350 ° 8-12 350°-375 C 8-12
Sugar 30, or 3 325o-350 ° 8-12 3500-375 c 8-12

Brownies 9x9" 30 325° 30-35 350 ° 33-38
BREADS, YEAST

Loaf I or 20 350° 20-25 375 ° 20-30

Rolls 30 375° 10-15 3750-400 c 10-20

BREADS, QUICK

Loaf, Nut, Fruit loaf 1, 2o, or 2 3250-350 ° 40-60 350°-375 c 50-70
Gingerbread 9x9" 3o 325 ° 25-30 350 ° 25-35

Cornbread 8x8" 30 3750-400 ° 15-30 400°-450 c 15-30
Cornbread Muffins 30 375 ° 10-15 400 ° 10-20

Biscuits 30 or 3 375%400 ° 8-12 4000-425 c 8-12
Muffins 3o 375 ° 10-15 400 ° 15-20

* An "o" aftera rack number impliesthat the offset rack should be used.

** Thetimesgivenarebasedonspecificbrandsofmixesorrecipestested. Actualtimeswill depend

on the ones you bake.

*** The CONVECTtemperature is 25°F lowerthan recommendedon packagemix or recipe.

23

Convection Baking of
Frozen Convenience Foods

• Preheating the oven is not necessary.

• Follow package recommendations foroventemperature,foilcovering and useof

cookie sheets. Bakingtimes willbesimilar. Seechart belowforsome exceptions
and examples.

• Center foods in the oven. If more than one food item is being baked or if foods
are being baked on multiple racks,stagger foods for proper air circulation.

• Most foods are baked on rack position #30.

• For multiple rack baking, use racks #1,30 and 4. However, pizzas should be
placed on cookie sheets and baked on rack position #20, 3 and 4.

Here are a few examples of times and temperatures:

FROZEN CONVECTION OVEN RADIANT BAKE

CONVENIENCE Rack NOTPREHEATED PREHEATED

FOODS Position Minutes Temp. F Minutes Temp. F

Chicken,fried 30 35 375° 35-40 375°

Donuts,glazed 30 7 300° 6-7 300°
Fish,batterfried 3 25 375° 25-30 375°

Frenchfries 3 18 450° 16-20 450°

Macaroni& Cheese 3o 47-50 375° 45-50 375°
(28 oz)

PotPies 30 35-40 400° 35-40 400°
Pizza 3o 17-20 400° 15-17 425°

Turkey,slicesw/gravy 3o 55-60 375° 60 375°
(TV dinner-28oz.)

24

Convection Cooking on Multiple Racks

Forbest results, bake foods on one rackat atime asdescribed inthis manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.

Theconvection oven issuggested for most multiple rack cooking, especially three rack
cooking, because thecirculating heated air results inmoreeven browning than radiant.

Fortwo rackcooking, theradiant bakeoven providesvery good bakingresults especially

when pans can be staggered, as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few

examples: cookies, cupcakes, rolls, biscuits, muffins, pies,frozen convenience foods,
pizzas, appetizers, and snack foods.

To obtain the best results in multiple rack cooking, follow these suggestions:

• Use temperature and times in this manual as a guide for best results.

• Fortwo rackbaking, rackpositions #20 and 4 are best for most bakedproducts but
positions #2 and 4 also provide acceptable results.

• Forthree rackbaking usepositions#1,3o and 4. Oneexception ispizza. (See page

24.)

• Sincefoods onpositions #1 and4 willusually be done beforefoods onposition #30,
additional cooking time will be needed for browning foods on the middle rack. An

additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls, ormuffins, allow 1to 2 more minutes. Frozen piesand pizzas, which

should be baked on a cookie sheet, need about 2 to 4 more minutes.

• Stagger small pans, such as layer cake pans, in the oven.

• Frozen piesin shinyaluminum pans should beplaced on cookie sheets andbaked
on rack positions #1,3o and 4.

• Cookie sheetsshould be placedlengthwise, fronttoback,infrontofthefan for more
even browning.

• Oven mealsarerecommended forenergy conservation. Userack positions #1and
3o or #2o and 4.

25

Roasting

General Roasting Recommendations

• Preheating is not necessary.

• Foropenpan roasting, place meat or poultry on the slotted portion ofthe two-
piece pan included with theoven. Donot add waterto the pan. Use open pan

roasting for tender cuts of meat. Less tender cuts of meat need to becooked
by moist heat in acovered pan.

• For best results, a meat thermometer is the most accurate guide to degree of
doneness. The tip of the thermometer should be located in the thickest part
of a roast, not touching fat, bone, or gristle. For turkeys and large poultry
products, insert the tip of the thermometer into the thickest part of the inner

thigh.

• Place roastfat side up to allow self basting of meat during roasting.

• Since meatscontinue to cook afterbeing removed from the oven, remove roast

from ovenwhen it reaches aninternal temperature about5 degrees below the

temperature desired.

• For less loss of juices and easier carving, allow about 15 minutes "standing

time" after removing meat from oven.

• For best results in roasting poultry, thaw completely. Dueto the structure of

poultry, partially thawed poultry will cook unevenly.

Radiant Bake Roasting Recommendations

• If preferred tender cuts of meat can be roasted in the radiant bake oven by
following the general recommendations given above. However, meats will

roast more quickly in the convection oven.

• Radiant bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for

covered meats.

• Meats cookedincooking bags, dutch ovens,or covered roastingpans arebest
cooked in the radiant bake oven.

• Use meat roasting charts instandard cookbooks for recommended times and
temperatures for roasting inradiant bake oven.

26

Convection Roasting Recommendations

t

• -render cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting.

• Refertoconvectionmeatroastingchartforrecommendedcookingtemperatureand
time. The chart can serve as a guide to help plan meal serving time.

• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat aswell as theelectrical voltage inyour area. Times arebased

on refrigerator cold meat.

• A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.

• Do not use a roasting panwith high sides; use pan provided with oven.

• Do not cover meat. Allow the circulating hot air to surround the meat and seal in
thejuices.

• Since the breast meat on a large turkey cooks more quickly than the thigh area,
placea"foil cap"overthe breastareaafter desiredbrownness isreached toprevent
over browning. (See above)

• A stuffed turkey will require an extra 30to 60 minutes depending onsize. Stuffing
should reach an internal temperature of 165°F.

Convection Roasting: Frozen to Finish

Meats (except poultry) may be roasted frozen to finish. Follow these guidelines forthe
most satisfactory results.

• Use temperatures for roasting fresh meats as recommended by most cookbooks.
Generally, most meats are roasted at 325°F. For best results do not use

temperatures below 300°F.

• Usetimes forroasting fresh meatsgiven inyourfavoritecookbooks as approximate
guides for roasting frozen meats. Roasting times willvary due to factors such as

coldness of meat, size,quality, orcut. In general, roastingtimes forfrozen to finish
in theconvection oven will beapproximately the same as freshtofinish in a radiant

bake oven.

• The guidelines given for roasting fresh meats in the convection oven also apply to
roasting frozen meats.

• Insert meat thermometer midway during the cooking process.

27

Roasting (Thawed Meats Only)

Oven Temperature Convect. Radiant

Variety and Weight preheated) Time (minutes (minutes

Cutof Meat (pound) °F °F per pound) per pound)

BEEF
Rib Roast 4 to 8 325° 140° (rare) 20-25 25-30

Rib Eye Roast 4 to 6 325° 140°(rare) 20-25 25-30

Loin Tenderloin Roast 2to 3 400° 140° (rare) 15-20 20-25

Round Eye Round Roast 4 to 5 325° 140° (rare) 20-25 25-30
TopSirloinRoast 3 to 6 325° 140° (rare) 20-25 25-30

RoundTip Roast 4 to 6 325° 140°(rare) 20-25 25-30

PORK
Shoulder Blade Roast 4 to 6 325° 170° 30-40 35-45

Boneless

Shoulder Blade Roast 4 to 6 325° 170° 25-35 30-40
Loin Blade or SirloinRoast 3 to 4 325° 170° 30-40 35-45
Leg (Fresh Ham) 10to 16 325° 170° 20-30 25-35

Ham, Half (FuLlycooked) 5 to 7 325° 140° 20-30 25-35
Ham, Haft (Cook 5 to 7 275 ° 160° 30-40 35-45

beforeeating)

Arm Picnic Shoulder 5 to 0 325° 140° 20-25 25-30

LAMB
Shoulder Roast, Boneless 3/2to5 325° 160° (medium) 30-35 35-40

Leg, Whole 5 to 7 325° 160° (medium) 25-30 30-35
Leg, Shank Half 3 to 4 325° 160° (medium) 25-30 30-35

Leg, Sirloin Half 3 to 4 325° 160° (medium) 30-35 35-40

VEAL
Rib Roast 3 to5 325° 170° 35-40 40-45

Shoulder, Boneless 4 to 6 325° 170° 35-40 40-45
Leg, Half, Boneless 3 to 5 325° 170° 35-40 40-45

POULTRY

Turkey, unstuffed 8 to 12 325° 180°-185° 15-17 20-22
Turkey, unstuffed 12 to 16 325° 180°-185° 13-15 15-20
Turkey, unstufied 16 to 20 325° 180°-185° 11-13 16-18
Turkey, unstuffed 20 to 24 325° 180°-185° 9-11 14-16

Turkey, Whole, Boneless 4 to 6 350° 170°-175° 25-35 30-40
Turkey, Breast 3 to 8 325° 180° 25-35 30-40

Chicken, Fryer i21_2to 31/2 375° 185° 18-22 20-24
Chicken, Roaster 4 to 6 375° 185° 15-20 20-25

Capon, unstuffed 5to 8 375° 180°-185° 15-20 20-25

CornishGame Hen 1to 1_/2 375° 180°-185° 35-45 45-55
Duck 4 to 6 350° 185° 15-20 20-25

Approx, (not Of Roasting Time Time

Temperature. Of Meat-End Roasting Raostlng

Internal Approx. Approx.

160° (medium) 25-30 30-35

160° (medium) 25-30 30-35

160° (medium) 25-30 30-35
160° (medium) 25-35 30-35

160° (medium) 25-30 30-35

170° (well) 35-40 40-45

170° (well) 30-35 35-40

170° (well) 30-35 35-40

170° (well) 35-40 40-45

28

Broiling

To Broil

1. Placeoven rack on the rack position suggested in the chart. Distance from broiling
element depends onfoods beingprepared. Rackposition #40 (offsetrackin position
#4) is usually recommended unless otherwise stated.

2. Turn SELECTOR knobto BROIL setting.

3. Turn TEMPERATURE knob to 550°F.

4. Placefood on roastingpan providedwith oven. After
top broilelement is red placefood inoven. Preheat-

ing takes a few minutes, or until element glows a

bright cherry red.

5. Leave oven door open at broil stop position whenbroiling.

Broiling Tips

• Tendercuts ofmeat or marinated meats are best for broiling. This includes riband
loin cutsof steak, ground beef, ham steaks, lamb chops,poultry piecesor fish. For

best results, steaks should be at least 1" thick. Thinner steaks should be pan-
broiled.

• Donot cover broiler grid with foil since this prevents fatdrippings from draininginto
bottom of pan.

• Before broiling, remove excess fat from meat and score edges of fat (do not cut
into meat) to prevent meat from curling. Salt after cooking.

• To prevent dry surface on fish or lean meats, brush melted butter on top.

• Foods that require turning should be turned only once during broiling. Turn meat

with tongs to avoid piercing and loss ofjuices.

• Cooking times given in the chart are to be used only as a guide.

29

• Theoven hasavariable broilfeaturewhichmeansthatthebroiling temperature can
be varied by selecting a lowertemperature setting on the TEMPERATURE knob.
Usinga lower temperature setting will causethe broil element to cycleon and off.

This feature can be used for foods that need to cook more slowly or need less
radiant heat. If foods are broiling too fast, the control can be set at a lower
temperature to reduce the cooking speed rather than moving the broiler pan to a

lower rack.

NOTE: A fan should come on during the BROIL cycle. If the fan does not operate,

contact your authorized Jenn-Air Service Contractor for repair.

BROILING CHART

(BROIL, 550°F, PREHEATED)

Foods Position 1st Side 2nd Side
BEEF

Steak (1") 40

Rare 6 4
Medium 8 6

Well 11 8

Hamburgers (3/4") 4o

Rare 5 4
Medium 7 5

Well 9 7
PORK
Bacon 4o 2 1 - 2

Chops (1/2") 40 6 5
Chops (1") 3 10 - 11 9 - 10

Ham Steak 40 3 2
Sausage Patties 4o 4 3

LAMB

Chops (1") 40

Medium 6 6

Well 8 7

POULTRY

Breast Halves (Bone-in) 3 9 - 10 7 - 10
SEAFOOD

Fish Fillets, Buttered 4o 7 -9 (no turning)

Fish Steaks, Buttered (1") 4o 7 - 9 (no turning)

MISCELLANEOUS

Hot Dogs 40 2 2
Toast 40 1 1

Rack Approximate (Minutes/Side)

NOTE: This chart is a suggested guide. The times may vary with food being cooked.

30

Oven Cleaning

How the Self Cleaning Process Works

Whentheovencontrols aresetto CLEAN,the oven heatstotemperatures thatare higher
than those used for cooking. The high temperatures cause food soil to burn off and

substantially disappear. Whilethis occurs, adevice inthe oven vent helps to consume
normalamountsofsmoke. The ovenis ventedthrough anopening onthe topof therange

at the back.

How to Prepare Oven Before Operating the

Self-Cleaning Process.

• Removethe roasting pan and any other utensils from the oven. These utensils
cannot withstand the high temperatures of the cleaning process.

• Theoven rackscan becleanedintheoven. However,theoven rackswill discolor,

loseshininess, and become difficultto slide inandout ifleft inthe oven during the

cleaning process. REMOVE RACKS FROM OVEN IF THIS DISCOLORATION
WILL BE OBJECTIONABLE. Asa suggestion, do not leavetheracks inthe oven

during eachself-cleaning process if theydo notneed tobe cleanedsince theywill
discolor to a dull silver after many cleanings. Moderately soiled racks can be

cleaned with a soapy S.O.S. pad or Scotch-Brite scour-pad. Stubborn stains
need to beremoved in the self-cleaning process. Besure to read special tips on
page 36 if oven racks are cleaned during the self-cleaning process.

• Clean spatters and spillsfrom those areas which will not becleaned during the
self-cleaning process:

center front of oven and door near opening in
door gasket.

porcelain oven door liner (area outside the
door gasket).

- oven front frame.

NOTE: DO NOT CLEAN serial plate located on

the oven front,

To clean these areas, use hot water and detergent, nonabrasive cleansers or
soap filled steel wool pads (rub with the brushed grain on the oven front frame
to prevent scratching). Rinse thoroughly, being careful notto use an excessive

amount ofwater that would dampen the door gasket. Soilleft in these areas will

be moredifficult to remove after theself-cleaningprocess since thehigh heat will
bakeonanysoilthatispresent. DONOT USECOMMERCIALOVENCLEANERS

TO CLEAN THESE AREAS,

31

• DO NOTATTEMPT TO CLEAN, RUB,OR APPLY WATER TO GASKET ON
OVEN DOOR. The gasket is essential for a good door seal. Rubbing or

cleaning will damage the gasket and may affect the seal.

• Wipe upexcessgrease andfoodspillovers which havenot bakedon thebottom

of the oven. Large accumulations of soil cancause heavy smoke or fire inthe
oven during the cleaning process. For ease of cleaning,the heating element

can be lifted slightly.

• Although smokeorfire inthe ovenis a normaloccurrence andthere isnosafety

problem, therewill be venting of excessive smoke andodor. Smoke andodor
can be removed from the kitchen by turning on the range hood.

Auto Clean Feature

This modelfeatures AUTO CLEAN tosimplify cleaningan average soiledoven. To use,
merelysetSELECTORandTEMPERATURE knobstoCLEAN, LOCKDOOR, and push

ENTER button twice. The oven will clean for 2 1/2 hours (plus cool-down time). For a
heavily soiled oven or to start cleaning at a latertime, referto section below.

Steps to Follow for Self-Cleaning Process

1. Turn SELECTOR knob to CLEAN.

2. Turn TEMPERATURE knob fully clockwise to
CLEAN until it comes to a full stop. The door

cannot be locked if TEMPERATURE knob is not
in the CLEANposition.

3. Closeoven door (if opened).

4. To lock door, move DOOR LOCK LEVER to the
full right position.

32

5. Set clock controls to clean oven using oneof the following procedures:
To set oven to start cleaning immediately:

An automatic program of 2 1/2hours is pre-set for anaverage soiled oven. For a
heavily soiled oven, program can be extended up to 4 hours.

a. Push ENTER button to enter start time.

The indicator words STOP TIME will appear in Display and the time will be 2
1/2 hours laterthan time of day.

b. Foranaveragesoiledoven: PushENTERbuttontoenterstoptime. Theoven

will beep and indicator word AUTO will appear and remain in the Display
Window.

Fora heavily soiled oven: Turn SET dial inclockwisedirection todesiredtime
(maximum 4 hour clean cycle). Push ENTER button to enter stop time. The

oven will beepand theindicator wordAUTO will appear and remain inDisplay
Window.

To set oven to start cleaning at a later time:

An automatic program of 2 1/2 hours is pre-set for an average soiled oven. For a
heavily soiled oven, program can beextended up to 4 hours.

a. Turn SET dial to desired start time.
b. Push ENTER buttonto enter STARTTIME. The indicatorwords STOP TIME

will appear in Displayand the time will be 2 1/2 hours laterthan the start time.

c. Foran average soiled oven: PushENTERbutton toenterstop time. Theoven

will beep andthe word AUTO will blink. When start time is reached, the oven
willbeepand the wordAUTO will remainin DisplayWindow during thecleaning

cycle.
For aheavily soiled oven: Turn setdial inaclockwise directiontodesiredtime

(maximum4 hourscleaning cycle). PushENTER buttontoenterstop time. The
ovenwill beep and the word AUTO will blink. When start time isreached, the

oven will beep and the word AUTO will remain in Display Window during the

cleaning process.

6. The oven CLEAN INDICATOR LIGHT will glow when all steps are completed
properly, except when set for adelayed start. The light goes off when stop time is

reached.

33

7. The cleaning process begins immediately unless the self-cleaning process has
been set foradelayed start. When theoventemperature reaches550°F,the LOCK

INDICATOR LIGHT will glowand the doorcannot beopened until the temperature
drops below 550°F. DO NOT TRY TO UNLOCK THE DOOR WHILE LOCK
INDICATOR LIGHT ISON. The normal cleaning process takes the time selected
on the clock plus about 45 minutes for the oven to cool down before the LOCK
INDICATOR LIGHT goes out and the door can be opened.

8. At the end of time set, oven will stop automatically and not beep.

9. After the LOCK INDICATOR LIGHT goes out, move the DOOR LOCK LEVER to
the left. The oven door can now be opened.

10. Turn the SELECTOR AND TEMPERATURE knobs from CLEAN to OFF after the

door is unlocked.
IMPORTANT: IFTHETEMPERATURE KNOBISTURNEDTO OFF BEFORETHE

DOORISUNLOCKED, THEDOOR WILLNOTOPEN. Forcingthelockwill damage
the lock mechanism. Return TEMPERATURE knob to CLEAN, unlock the door,
then turn TEMPERATURE knob OFF.

NOTE: Afan comesonwhenever the SELECTORknob isseton CLEAN; therefore,

the fan will continue to operate at the end of the cleaning process until the

SELECTORknob isturned OFF. The fanwill alsostart as soonasthe controls are

set for a delayed start of the self-cleaning process.

To check START TIME before cleaning begins: Hold in START TIME

button untilthe words START TIME appear in the Display Window. The start time will
be displayed briefly, then Display willreturn to time of day.

To change START TIME before cleaning begins:

1. Hold in START TIME button until the words START TIME appear in the Display
Window.

2. Turn SET dial to time desired.

3. Push ENTER buttonto enter new start time.

Theindicatorwords STOP TIMEand anew stoptime willappear in DisplayWindow.
The new stop time will be 2 1/2 hours later than the new start time.

Fora heavily soiled oven, the stoptimewill need tobe changed byturning the SET
dial.

4. Push ENTER button to enter new stop time.

34

To check STOP TIME: Hold in STOP TIME button until the words STOP TIME
appear in the DisplayWindow. The stop time will be displayed briefly, then Display will

return to on-going program.

To change STOP TIME before cleaning begins:

1. Holdin STOP TIME button until words STOP TIMEappear in the Display Window.

2. Turn SET dial to desired STOP TIME.

3. Push ENTER button to enter new stop time.
NOTE: If more than 7seconds elapse between holding inSTART TIME button or

STOP TIME button and turning the SET dial,the display window will automatically
return to on-going program.

NOTE: If more than I minute elapses between turning SET dialto a new timeand
entering new START TIME andSTOP TIME, the entire program will becancelled
and display will return to time of day clock.

To stop cleaning process before lock indicator light comes on:

1. Move the DOOR LOCK LEVER to the left.

2. Turn SELECTOR and TEMPERATURE knobs from CLEAN to OFF.

3. Push CANCEL button twice.

To stop cleaning process after lock indicator light comes on:

1. Push CANCEL button twice.

2. Leave the TEMPERATURE and SELECTOR knobs in the CLEAN position.

3. Allow oven to cool untilthe LOCK INDICATOR LIGHT goesout. This maytake up
to 45 minutes, depending on how long the oven has been on.

4. AfterLOCK INDICATORLIGHT goesoff, movethe DOOR LOCKLEVERto theleft.

5. Turn SELECTOR and TEMPERATURE knobs from CLEAN to OFF.

NOTE: When SELECTOR knob isturned to CLEAN, a fan comes on. If this fan

is not operating, the oven will go through the self-cleaning process at a reduced

oventemperature andtheovenwill notclean effectively. Ifthefandoes notoperate,
contact your Jenn-Air Authorized Service Contractor for service.

35

More Information on the Self-Cleaning Process

• Aslight odor may bedetected, and ifan oven isheavilysoiled, some smoke may
be visible. Some smoke and odor during the cleaning process is a normal

occurrence. Since the oven vent is located at the back of the range, vapors,
moisture, etc. may be seen coming from this area. If the odor is strong or

objectionable, turn on the range hood to exhaust odors outdoors.

• During the cleaning process, donot be alarmed if an occasional flame is visible

through the oven window. This is caused by excessive food soil that was not
removed before the oven was set to clean.

• SINCETHE DOORAND WINDOW OFTHE OVENAND OVENVENT WILLGET

WARM DURING THE SELF-CLEANING PROCESS, AVOID CONTACT.

• Sometypes ofsoil may disintegrate butleavealight film or heavierdepositofash.
The amount of ash depends on the amount ofsoil which was inthe oven. After
oven has cooled, this ash maybe removed with a damp sponge. If other dark
deposits remain after wipingwith a sponge, thetimeset forthe length of cleaning
was not enough. Increase the cleaning time for future cleanings or clean more

frequently. The normalcleaning timeis 2 1/2hours. A maximum of4hours may

be selected if necessary.

_ _/ / i i i i i i i_1

• Ifrackshavebeen leftinoven duringthe cleaningprocess, they should be treated

asfollows. After the cleaning process iscompletedand theoven has cooled, buff
the underside of rack edges with Scotch-Brite scour-pad or rub lightly the
underside of rack edges with a coating ofvegetable oil. Use a light application
ofoil so itdoes notsoil theoven. As a suggestion, use fingertips to applyoil. This

will make the cleaned racks slide more easily.

• To removeoccasional spillovers between cleanings, use asoap-filled scouring
pad or mild cleanser; rinse well.

• It isbetter toclean the oven regularly rather than waituntil there isa heavy build
up of soil in the oven.

• During the cleaning process, the kitchen should be well ventilated to help
eliminate normal odors associated with cleaning.

• Anyattempt to force theself-clean DOOR LOCKLEVER tolock or unlock without
electricpower applied tothe dooror withtheTEMPERATUREknobinanyposition

other than CLEAN may result in damage to the door locking mechanism.

• DO NOT USECOMMERCIAL OVEN CLEANERS INOR AROUND THESELF-
CLEANING OVEN AREA.

• DO NOT USEALUMINUM FOIL OR OTHER LINERS IN THE OVEN.

36

Cleaning Your Range

Control Panel

Use mildcleansers, such as soapy water, glass cleanersor mild liquid sprays,such as
409orFantastik. Wipewith sponge,damp clothorpapertowel. Donotscrubwith S.O.S.
pads or abrasive cleansers.

Clock Control Surface

Wipewith paper towels dampened withsoapy wateror glasscleaner. Do notscrub with
S.O.S. pads or abrasive cleaners.

Glass on the Oven Door Front

Use any suitable glass cleaner or soapy water.

Oven Door Trim

Slightly dampen acloth or papertowel with a nonabrasive cleanser, such as Bon Ami,
soapy water or glass cleaner. Do not use excessive amounts of water or allow water

to run down through the air vents in the door since thiswill cause streaks which will be
visible through the glass door.

Cooktop Trim

Forgeneral daily cleaning, wipe withsoapycloth or nonabrasive cleanser, such asSoft

Scrub. Rinse, buff with soft cloth.
Toclean residue from burned onspills, make a pasteof water and baking soda, orBon

Ami, Bar KeepersFriend, Comet,Shiny Sinks or nonabrasive soft scrubbing cleansers,
such as EIcoCooktop Cleaning Creme (Part No.20000001). Scrubwith sponge. Rinse

and dry thoroughly.

Cooktop

BEFORE CLEANING, BE CERTAIN ALL ELEMENTS ARE TURNED OFF AND THE

TOPS OF THE ELEMENTS ARE COOL.

Seal Ring - SCE4320

The ring around the cast iron element prevents foods spills from running under the

element. The seal ring should be cleaned per the directions for the cast iron solid

elements.

37

Cast Iron Solid Elements - Model SCE4320

The body ofthe solid element is made of high strength cast iron. The red lacquer dot
and saturn ring on the elements will eventually disappear after the element has been

usedor after itisscoured. Thecast ironwill also lose itsdark luster overaperiodoftime.

(See instructions below for restoringcast iron.) These changes willnot affect thesolid
element's performance or durability.

• For normal cleaning, wipe the element with a damp cloth. Heat element on a
medium setting for a few minutes until completely dry.

• For lightsoil, use powdered cleansers such as Bon-Ami, BarKeepers Friend, or
softscrubbing cleansers. Rinse thoroughly. Heat element on a medium setting
until completely dry.

• Forheavy soil, usesoapy scouring pads such as S.O.S. or Brillo, ascouring pad
such asScotch-Brite, or a brushwith scouring powders. Tofacilitate thecleaning
process, firstwarmthe element ona lowsetting. Rinsethoroughly after cleaning.

Heat element on a medium setting until completely dry.

• For routine maintenance and to restore the cast iron, use Collo Electrol (Jenn-
Air Model A911 or Part No. 712190) or salt-free vegetable oil. Apply the Collo
Electrol byfollowing package instructions. When theelement iscool, use aclean
cloth to removeexcess polish. A very thincoat of salt-free vegetableoil will also

restore the appearance of the cast iron. Apply with paper towel to a lukewarm
element, wipe off excess, and heat on a medium setting to cure. If too much oil
is used, the surface can become tacky. If this happens, use procedures

recommended for cleaning heavy soil.

• Remove anyfood spillsand splatters from elements as soon as possible with a
damp cloth. Dry thoroughly.

Glass Cooktop - Model 8CE4320

The tempered gJass cooktop will withstand temperature changes while cooking.
Although impact resistant, treat this glass cooktop with the same care you would any

glass material.

• Clean glasscooktop after surface has cooled.

• For normaldaily cleaning, wipewith adamp sponge orcloth. Use glass cleaners
such as Windex to remove smudges and stains. Buff with a clean dry cloth or

paper towel.

• For moredifficult to removefood stains,use non-abrasive softcleansers such as
Shiny Sinks, Soft Scrub, Bon-Ami, or dishwashing liquids suchas Ivoryor Joy or
a paste of water andbaking soda. Rinse and drythoroughly; buff with clean dry
cloth or paper towel.

• Do not use any cleaners not recommended for use on glass.

38

Glass-Ceramic Cooktop - Model SCE4340

CAUTION: Do NOT use a cooktop cleaner on a hot cooktop. The fumes can be

hazardous to your health, and can chemically attack the glass-ceramic

surface.

• For general daily cleaning andlight surface soil, use aclean dishcloth or paper
towel and wash surface with solution of water and any of these cleansers:
dishwashing liquidsuch as IvoryorJoy, bakingsoda,finepolishing powders such

as Bon Ami, or commercial ceramic cooktop cleansers, such as EIco Cooktop
CleaningCreme(Part No.20000001). Wipewith cleandamp clothor papertowel.

Rinse and dry thoroughly.

• Toremove residue from burned onspills, makeapaste of water and bakingsoda
or Bon Ami, Bar Keepers Friend, Comet, Shiny Sinks or nonabrasive soft
scrubbingcleansers,suchasElcoCooktopCleaningCreme (Part No.20000001).

Scrubwith paper towels, nylon or plastic scrubber, such as Tufty. Rinse and dry
thoroughly. If stain is not removed easily, allow paste to remain onsurface for
30 to 40 minutes. Keep moist by covering with wet paper towel.

• To remove burnedon spot, use asingle edge razor blade. Place bladeedge on
cooktop at 30oangle; scrape off spot. Clean remainder of soil with method

described above.

39

Other Hints on Caring for

Your Range

Oven Light Bulb

Beforereplacingbulb,disconnect power tooven atthe mainfuse orcircuit breakerpanel.
Be sure that the entire oven cavity including the light bulbis cool before attempting to

remove.

To replace light bulb: _._, _, ]

1. Carefully remove the glasslight lens and lens retainer by
removing thetwo screws inthe lightlens retainer using a
phillipsscrewdriver. Note: The light lens is separate from

the light lens retainer. The two pieces will drop down into
your hands at the same time. Do NOT remove the

remaining two screws.

2. To obtain firm grasp on bulb, wear protective rubber __ I
gloves. Remove byturning bulb to the left. Do not touch

a hot oven light bulb witha dampcloth as bulb willbreak.

NOTE: Ifthe bulb does break andyou wish to removeit,
becertain powersupply is disconnected and wear protec-
tive gloves. You may contact your authorized Jenn-Air

Service Contractor for service.

I\\ \\ I

3. Replace bulb with a 40 watt oven-rated appliance bulb. Bulb with brass base is
recommended to prevent fusing of bulb into socket.

4. Placelightlensinsideoflight lensretainer. Holdingthelightlensand lens retainer
in place, insert the two screws into the light lens retainer and tighten.

Oven Racks \

_'O rem°ve PUll f°_ward t° the Hst°pn P°siti°n; _ _fi

lift up on the front of the rack and pull out. _ ___/_

_ o _ _

40

Oven Temperature Knob Adjustment

The oven temperature knob can beadjusted ifthe oven temperature istoo low ortoo
high and the length oftime to cook ALL foods istoo long or too short. Do NOT adjust
the temperature knob if only one or two items are not baking properly.

To adjust the Temperature Knob:

Turnthe ovenTemperature Knobto OFF.
Removethe knoband turn itto theunder- _ l"riangle

neath side. Holdit sothat the triangle is f/f f------_z-_.._z/_ bc--'rop Screw
screwsslightly. Holdingtheskirtinplace,

at the top. (See Fig. 1) Loosen the two //2o_,_s_._c _

move the top screw by rotating theknob _ E _ )1
onenotch, as noted by one click, in II _ _(_)_ I!

direction necessary. If notchindentation \\ 0%_ ,_ /f'--Skirl
isnotapparent, tightenscrewsuntilclick- __ /_

ing is heard. There are five notches in

each direction. One notch equals ap- _ FIG.1
proximately IO°F.

too cool and ALL foods are

requiring a longer time pe-
riodtocook,the knobshould

be rotated to move the top _'_ 'screw toward the word _,_

EXAMPLE: If the oven temperature is __/__

Tighten the screws while tightly holding
knobto skirt. To replace knob, matchflat

part of knob opening with spring on the
shaft, returning to OFF position.

"HOTTER". (See Fig 2.) eTCH_O_

FIG.2

IMPORTANT: The oven Temperature Knobshould beadjusted onenotch and then the
oven should be tested. (We recommend baking 2--9" yellow layer cakes using a
purchased box mix.) If the oven temperature is still too low or too high, repeat the

procedure described above.
If the knob is rotated too far or in the wrong direction, rotate the knob in the opposite

direction until the center ofthe screw isdirectly underthetriangle, which is the starting
point. Initiate the procedure again until the desired temperature is reached.

41

Before you Call for Service

Check the following list to besure a service call is really necessary. A quick reference
ofthismanual, aswell as reviewingadditionalinformationon itemsto check,may prevent

an unneeded service call.

If nothing on the range operates:

• check for a blown circuit fuse ora tripped main circuit breaker.

• check if range is properly connected to electric circuit in house.

If cooktop elements do not get hot enough:

• surface controls may not be set properly.

• voltage to house may be low.

If oven does not heat:

• the SELECTOR and/or TEMPERATURE knobs may be set incorrectly.

• clock controls may be set for delayed start of oven.

If the oven light does not work:

• the light bulb isloose or defective.

• oven light does not work during self-cleaning process.

If oven will not go through self-cleaning process:

• controls may be improperly set.

• door may not be locked.

• check the clock controlled settings and the current time of day on the clock.

If oven did not clean properly:

• oven may need longer cleaning time.

• excessive spills were not removed priorto self-cleaning process.

• oneor several controls mayhavebeen turnedfrom CLEAN toanother position after
self-cleaning process started.

If oven door will not unlock:

• oven may not have cooled to safe temperature after self-cleaning process.

• TEMPERATURE knob may have been switched from CLEAN position.

• electric current coming intothe oven may be off.

If foods do not broil properly:

ethe SELECTOR and/orTEMPERATURE knobs may not be setproperly.

• check rack position.

• voltage into house may be low.

42

If baked food is burned or too brown on top:

• the SELECTOR knob may be in the BROIL position.

• food may be positioned incorrectly in oven.

• oven not preheated properly.

If foods bake unevenly:

• the range maybe installed improperly.

• check the oven rackwith a level.

• stagger pans, do not allow pans to touch each other or oven wall.

• check instructions for suggested placement of pans on oven rack.

If oven baking results are less than expected:

• the pans being used may not be of the size or material recommended for best
results.

• there may notbe sufficient roomaround sides ofthe pans for properair circulation
in the oven.

• check instructions for preheating, rack position and oven temperature.

• oven vent may have been blockedor covered.

If baking results differ from previous oven:

• oven thermostat calibration may differ between old and new ovens. See "Oven

Temperature Knob Adjustment" on p.41.

If You Need Service

• call the dealer from whom your appliance was purchased or the authorized

Jenn-Air Service Contractor listedinthe Yellow Pages. Your Jenn-Air Service
Contractor can providebetter and faster service ifyou canaccurately describe

problems and give modeland serialnumber ofthe appliance. Be sure to retain
proof of purchase to verify warranty status. Refer to WARRANTY for further
information of owner's responsibilities for warranty service.

• Ifthedealer or service company cannotresolvethe problem,write to MAYCOR
Partsand Service Co., P.O. Box 2370, Cleveland, TN 37320-2370, 615-472-

3333

• useand care manuals,service manuals, and partscatalogs are available from
MAYCOR for a nominal charge.

All specifications subject to change by manufacturer without notice.

43