Jenn-Air SEG196 User Manual

JENN-AIR

Use and Care Manual

MODEL SEG196

Gas-Electric Grill-Range

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 other appliance.

WHAT TO DO 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.

-- SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE --

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 when the range is engaged in
the self-clean cycle, there may be some low level exposure to some of the listed
substances, including Carbon Monoxide. AdditionaLly, users are also hereby warned
that the burning of 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 or liquid petroleum (LP) fuels. Properly
adjusted burners will minimize incomplete combustion. Exposure to these

substances can be minimized by properly venting the range to the outdoors.

About Your

Jenn-Air

Congratulations on your choice of a Jenn-Air Gas-Electric Grill-Range. The
indoor grilling of meats, fish or fowl is one of the most attractive and succulent
methods of preparing these foods . . . a unique flexibility made possible
by Jenn-Air's patented integral ventilation system.

Your Jenn-Air self-cleaning oven combines the best of two cooking methods,

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

heated air within the oven. As both bake and broil heating elements cycle
on and off with the thermostat, a fan keeps the heated air circulating around

the food.
The constantly recirculating heated air in the convection oven strips away

the layer of cooler air that surrounds food. Consequently, many foods cook
more quickly. Distributed heat makes multiple rack cooking possible.
Convection roasted meats retain their natural flavor and juiciness with less
shrinkage than radiant bake roasting.

In addition to the many exclusive benefits of convection cooking, your Jenn-
Air oven is also a fine full featured "bake and broil" oven.

Before you begin cooking with your new grill-range, please take a few minutes
to read and become familiar with the instructions in this book. On the following
pages you will find a wealth of information regarding all aspects of using

your new grill-range. By following the instructions carefully, you will be able

to fully enjoy and properly maintain your grill-range and achieve excellent

results with the food you prepare.
Should you have any questions about using your Jenn-Air grill-range or

need a use and care manual for your cooktop cartridge, write to us. Be
sure to provide the model number.

Consumer Relations Department
Jenn-Air Company

3035 Shadeland Avenue

Indianapolis, IN 46226-0901

Appliance Usage

Cleaning Other Parts of your Range ............................................................................. 22-23

Other Hints on Caring for your Range

Access Door .............................................................................................................. 45

Oven Light Bulb Replacement ................................................................................... 48

Oven Temperature Knob Adjustment ......................................................................... 47

Removing Range ....................................................................................................... 45

Safety Precautions ........................................................................................................ 2,5-8

Service Information ...................................................................................................... 50-51

Using the Cooktop and Grill

Accessories ....................................................................................................................... 48

Cleaning Other Parts of Your Range ............................................................................ 22-23

Cooktop and Grill Operations ............................................................................................ 12

Cookware Selection ........................................................................................................... 15

Ducting Information ........................................................................................................... 47

Grill

Cleaning ..................................................................................................................... 21

Grilling Guide .............................................................................................................. 19

Grilling Tips ................................................................................................................ 20

Installing, Removing ................................................................................................... 17

Usage ......................................................................................................................... 18

How a Surface Burner Works .............................................................................................. 9

How to Operate in the Event of a Power Failure .......................................................... 9

Air Shutter Adjustrnent ............................................................................................... 10

Low Flame Adjustment ......................................................................................... 10-11

Surface Burner Module ...................................................................................................... 16

Surface Controls ................................................................................................................ 14

Ventilation System ............................................................................................................. 13

Using the Oven
Baking

Baking Charts ............................................................................................................ 31

Convection Baking ................................................................................................ 32-34

Frozen Convenience Foods ....................................................................................... 33

General Recommendations ....................................................................................... 30

Broiling ......................................................................................................................... 38-39

Oven Cleaning

Auto-Clean ................................................................................................................. 41

Self-Cleaning Process .......................................................................................... 40.45

Oven Operation

Clock Controls ........................................................................................................... 26

Clock Controlled Baking or Roasting .................................................................... 28-29

Clock Setting ............................................................................................................. 26

MinuteTimer .............................................................................................................. 27

Oven Controls ............................................................................................................ 24

Rack Positions ........................................................................................................... 25

Roasting

General Recommendations ....................................................................................... 35

Convection Roasting ............................................................................................. 36-37

SAFETY

PRECAUTIONS

Read before operating your range

All appliances -- regardless of the manufacturer -- have the

potential through improper or careless use to create safety
problems. 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.

This warning is based on safety considerations.

3. Children should not be left alone or unattended in area

where appliance is in use. They should never be 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

specifically recommended in this manual. All other servicing
should be referred to an authorized Jenn-Air Service

Contractor.

6. Do not store combustible materials, gasoline or other

flammable vapors and liquid near range, This also applies
to aerosol sprays and aerosol spray cans.

7. Do not use water on grease fires. Smother fire or flame
or use dry chemical or foam-type extinguisher.

8. Use only dry potholders, Moist or damp potholders on hot
surfaces may result in burns from steam. Do not use a

towel or other bulky cloth.

9. Select cookware large enough to properly contain food and
avoid boil overs or spillovers. This will save on cleaning
and prevent hazardous accumulations of food, since heavy

splattering or spillovers left on a cooktop can ignite. Pan
size is especially important in deep fat frying.

10. Never leave cooktop unattended at Hi heat settings. Boil
over causes smoking and greasy spillovers that may ignite.

11. TYPEOF COOKWARE-- Avoid pansthat are unstable
andeasilytipped.Inchoosingpans,lookforeasily-grasped
handlesthat will staycool. Pansthat aretoo heavywhen
filledwith food can alsobea hazard.If panhandlestwist
andcannotbetightened,discardthepan.

12. HANDLES-- Alwaysturn panhandlesto thesideorback
of the cooktop -- not out into the room wherethey are
easilyhit.COOKWAREHANDLESSHOULDBETURNED

INWARDAND NOT EXTENDOVER ADJACENTSUR-
FACEBURNERSto minimizeburns,ignition of flammable

materials,and spillagedue to unintentionalcontactwith

thecookware.

13. Glazedcookware-- only certain types of glass, glass-
ceramic,ceramic,earthenware,or other glazedcookpots

are suitablefor rangetop surfacewithout breakingdue
to the sudden change in temperature.Use only such
cookwareasyouknowhavebeenapprovedfor thispurpose.

14.Alwaysallowhot pansto cool in a safeplaceout of the
reachofsmallchildren.

15. If a gas odor is detected,cut off the gas supply to the
range.Call your installeror local gas company to have

the possible leak checked. Never use a match or other flame
to locate a gas leak.

16. Keep all controls "OFF" when unit is not in use.

17. Keep vent ducts unobstructed.

18. GREASE -- Grease is flammable and should be handled

carefully. Never leave any cooking operation unattended.

Let fat cool before attempting to handle it. Do not allow

grease to collect around the cooktop or in the vents. Wipe

up spillovers immediately.

19. If the range is installed near a window, proper precautions
should be taken to prevent curtains from blowing over

burners creating a FIRE HAZARD.

20. 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.

21. Do not use aluminum foil to line aeration tray or burner
basin. Restriction of normal air flow may result in unsafe

operation.

22. Do not use cookware on the grill section of this appliance.

23. Do not use oven for storage space.

24. CAUTION-- Do not store itemsof interestto childrenin
cabinetsaboverange -- childrenclimbing on the range

to reachitemscouldbeseriouslyinjured.

25. Do nottouch grillandsurfaceburnerareas,perimetertrim
aroundcooktop or interior surfacesof oven.During and

afteruse,theseareasmaybe hot enoughto causeburns.

Avoid contact with these areas by clothing or other

flammablematerialsuntil they havehad sufficienttimeto
cool. Other surfacesmay become hot enoughto cause

burns-- amongthesesurfacesarethe upperdoorframe

andglass,ovenventopeningandsurfacesneartheopening,
andthetopedgeofthe controlpanel.

26. Usecare when opening ovendoor. Let hot air or steam
escapebeforeremovingor replacingfood.

27. Donotheatunopenedfoodcontainers.Build-upofpressure
maycausecontainerto burstandresultin injury.

28. Alwaysplaceoven racks in desired location while oven
is cool. If rack must be movedwhile ovenis hot,do not

letpotholdercontacthot heatingelementinoven.

29. Do not clean door gasket.The door gasketis essential

for a good seal.Careshouldbetaken not to rub,damage

ormovethegasket.

30. 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.

31. Clean only parts listed in this manual and use procedures
recommended.

32. CAUTION: BEFORE SELF-CLEANING THE OVEN,
REMOVE BROILER PAN, FOOD, AND OTHER UTENSILS.

33. Always remove soiled broiler pan from the broiler

compartment after cooking for grease left in the pan may

become hot enough to ignite.

34. Listen for fan. A fan noise should be heard during the broil

and cleaning cycles. If not, call a serviceman before self-
cleaning again.

35. Before servicing your appliance, disconnect power to the

range at the main fuse or circuit breaker panel and at the
electrical receptacle.

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

37. WARNING: To reduce the risk of tipping of the appliance,
the appliance must be secured by properly installed anti-

tip devices. To check if devices are installed properly,

remove the access panel and verify that the anti-tip devices

are engaged.

39. PREPARED FOOD WARNING: Follow food manufacturer's in-
structions. If a plastic frozen food container and/or its film cover

distorts, warps or is otherwise damaged during cooking, immedi-
ately discard the food and its container. The food could be

contaminated.

40. This appliance has been tested for safe performance using con-
ventional cookware. Do not use any devices or accessories that

are not specifically recommended in this manual Do not use eyelid
covers for the surface units, stovetop grills, or add-on convection
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

41. Flame size should be adjusted so it does not extend beyond the
edge of the cookware. This instruction is based on safety consid-

eration.

IMPORTANT SAFETY NOTICE AND WARNING

The California Safe Drinking Water and Toxic Enforcement Act of 1986

(Proposition 65) requires the Govemor of Califomia to publish a list of
substances known to the State California to cause cancer or reproduc-
tive harm, and requires businesses to warn customers of potential

exposures to such substances. Users of this appliance are hereby
wamed that when the range is engaged in the self-clean cycle, there

may be some low level exposure to some of the listed substances,
including Carbon Monoxide. Additionally, users are also hereby warned

that the burning of 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 or liquid petroleum

(LP) fuels. Properly adjusted burners will minimize incomplete combus-

tion. Exposure to these substances can be minimized by properly
venting the range to the outdoors.

How a Surface

Burner Works

When the surface burner valve is turned on, gas enters the mixer tube and mixes
with air. This air and gas mixture flows to the burner head and is lighted by a spark

from the solid state igniter.
A properly adjusted burner with clean ports will light within a few seconds. The

cone-shaped flame will be clear blue in color with a clearly defined inner cone. There
should be no trace of yellow in the flame. A yellow flame indicates an improper
mixture of air and gas. This wastes fuel so have a serviceman adjust the air and

gas mixture by adjusting the air shutter if a yellow flame ever occurs.
The variable surface controls for the surface burners and grill burner provide flexibility

in heat setting selection,

llow to Operate in tile Event of a Power
Failure

Surface I_urncrs

In case of prolonged power failure, you can manually light the surface burner by

holding a lighted match near the burner ports and slowly turning the control knob
counterclockwise (after depressing) until the gas ignites. There is no fan so smoke

and condensation can gather,

IN CASE OF POWER FAILURE, DO NOT USE GRILL. VENTILATION SYSTEM

WiLL NOT OPERATE.

IF THE VENTILATION SYSTEM IS INOPERABLE FOR ANY REASON, DO NOT
OPERATE GRILL.

Air Shunt At |ustment

To adjust surface burner air

shutters:

Loosen fastening screw with a phillips screw
driver and rotate air shutter to increase or

decrease the size of the air opening. As the
shutter is turned observe change in flame
appearance. Adjustment is satisfactory

when a clearly defined, even blue flame

results at the Hi flame setting. After

adjustment, tighten screw.

To adjust grill burner air
shutters:

The left hand air shutter controls the rear

half of the grill burner. The right hand shutter

controls the front half.

Slide air shutter backward or forward to

increase or decrease the size of the air open-
ing. Air shutters fit snugly on the grill burner,
so a screwdriver blade may be required to
make this adjustment. Observe change in

flame appearance as the air shutter is moved.
Adjustment is satisfactory when a clearly
defined, even blue flame results at the Hi
flame setting. The snug fit of the air shutter
assures it will remain positioned correctly.

"_ SURFACE BURNER ROTATE AI'_

"- AIR SHUTTER SHUTTER ON

SCREW MAKE AIR

AIR ( TO

OPEN

GRILL BURNER AIR SHUTTER

INSERT SCREWDRIVER 8LADE

IN SLOT AND TWIST WiTH
SLIGHT PRESSURE TO ALLOW
AIR SHUTTER TO SLIDE EASILY

MFXER HEAD TO

ADJUSTMENT

AIR SHUTTER

On any burner, closing the air shutter too
far will cause the flame to become soft and

yellow tipped. Opening the air shutter too

wide will cause the flame to blow away from
the burner ports. Proper adjustment will pro-
duce a sharp, clearly defined, even, blue

flame.

Lo Flame Adjustment

This appliance has been shipped from the factory with Lo and Med flame settings
adjusted for use with natural gas and average installations. There is a wide variety

of conditions caused by altitude and gas mixtures controlled by utility companies,
which will vary and affect the gas flame and performance. Adjustments should be

made at time of installation. If conditions change, follow the procedures outlined
to adjust the Lo setting.

10

To adjust the b_ setting:

1. Light burner and set control knob for low flame.

2. Remove control knob from valve stem.
CAUTION:

Never use a metal blade to pry knob off. If knob cannot be easily removed,

tuck the folds of a cloth dishtowel under the knob skirt and pull the towel

upward with steady, even pressure.

3. Insert a slender, thin-blade screwdriver
into the recess at center of valve stem

and engage blade with slot in adjusting
screw.

4. Turn center stem adjusting screw slightly

FLAME SIZE _'C_ J'_'

to set flame size. Note; Turn clockwise
to reduce or counterclockwise to in-
crease flame size.

5. Replace control knob when adjustment

is completed.

VALVE
STEM --

/

Proper adjustment will produce a stable, steady blue flame of minimum size. The
final adjustment should be checked by turning knob from Ni to Lo several times
without extinguishing the flame.

This adjustment, at the Lo setting, will automatically provide the proper flame size
at Med setting.

TO INCREASE FLAME
COUNTERCLOCKWISE

SIZE

11

Cooktop and
Grill Operation

Cooktop and Grill Controls

Ventilation System and Air

Oven Light Switch Grille

Clock

Controls

Minute

Timer

Surface

Controls

Grease

Container _.

Oven Selector

Door Lock Lever

Ventilation System and Oven Light Switch

• Use to turn on ventilation system or oven light manually. (See page 13.)

Surface Controls

• Use to provide variable heat to cooktop surface burners or grill burner. (See
page 14,)

Clock Controls and Minute Timer

• Features time of day, MINUTE TIMER and oven clock controls. (See pages
26 and 27.)

Surface

Oven

licator

Light

Clean Indicator
and Lock
Indicator Light

Temperature
Knob

Grease Container

• Collects grease when grilling or using griddle or spillovers when using surface
burner accessory. (See page 21.)

I NOTE: For information on oven controls, see page 24. I

12

Ventilation System

The built-in ventilation system removes cooking vapors, odors and smoke from foods

prepared on the cooktop, grill and grill accessories.

Regular use of this system will insure a more comfortable and less humid kitchen
which is free of heavy cooking odors and fumes that normally create a frequent need
for cleaning and redecorating.

Using tile Ventilation System

To operate the ventilation system manually, push the
three position VENTILATION AND OVEN LIGHT
SWITCH located in front of the air grille toward the
fan symbol. To turn the fan off, push the switch to
the middle position. If the switch is pushed toward
the light symbol, the oven light will be turned on.

• The ventilation system will operate automatically when the grill burner is in use.

• The fan can be used to remove strong odors from the kitchen as when chopping
onions near the fan.

Cleaning the Ventilation System

Air Gx411e: The air grille lifts off easily. Wipe clean or wash in sink with mild household

'etergents. May be cleaned in dishwasher. NOTE: The oven vent is located under

e grille. When using or cleaning the oven, hot and moist

_'ir may be noticed in this area. Be careful not to spill anything

into this vent.

Filter: Turn off ventilation system before removing. The
filter is a permanent type and should be cleaned when

soiled. Clean in sink with warm water and liquid
dishwashing detergent or in dishwasher.

IMPORTANT: Filter should always be placed at an angle. As you face the front of
the range, the top of the filter should rest against the left side of the vent open-
ing and the bottom of the filter should rest against the right side of the ventilation

chamber at the bottom. DO NOT OPERATE SYSTEM WITHOUT FILTER.

V_ntilation 4_hamb_r: This area, which houses the filter, should be cleaned in

the event of spills or whenever it becomes coated with a film of grease. May be cleaned
with paper towel, damp cloth or sponge and mild household detergent.

13

Surface Controls

To Set Controls

• Since the controls are a push-turn type, they must be pushed down before
turning. To set (from the OFF position), push down on control knob and imme-

diately turn counterclockwise to the LITE position until burner ignites. After
ignition, turn knob clockwise to desired setting.

• Igniter will continue to spark until knob is turned clockwise back to or past
Hi position on knob.

Control Locations

1. Left rear surface burner or grill

2. Left front surface burner or grill

3. Right rear surface burner

4. Right front surface burner

NOTE: When using an AG200 surface

burner assembly with control
locations #1 and #2, the control

knob may be turned to a

position lower than the Lo
setting. (The Lo detent is set
for the grill burner.)

Suggested Control Settings
for Surface Burners

The size and type of cookware and the amount and type of food being cooke
will influence the setting needed for best cooking results. The setting indicate,J---

should serve as a guide while you become familiar with your cooktop.
Use the Hi flame setting to quickly bring

foods to a boil or to begin a cooking opera-
tion. Then reduce to a lower setting to con-

tinue cooking. Never leave food unattended
over a Hi flame setting.

Med setting is used to continue a cooking
operation. Food will not cook any faster
when a Hi flame setting is used than that
needed to maintain a gentle boil. Remember,
water boils at the same temperature whether

boiling gently or vigorously.
Use Lo setting to keep food at serving

temperatures without further cooking. You

may find that some cooking may take place
if the cookware is covered.

/ \

14

Cookware Selection

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.

CAUTION: Leave a minimum of 1V2"between side of pan and surrounding surfaces,
such as countertop backsplash or side walls, to allow heat to escape and avoid

possible damage to these areas.

Cookware Materials

Stainless steel, porcelain enamelware, glass, and glass ceramic cookware designed
for surface cooking usually heat slowly and conduct heat poorly when a large flame

size is used. Turn the knob to adjust the flame size to extend only halfway between
center and edge of the cookware bottom for better cooking results. Aluminum cookware

conducts heat more evenly; therefore, a slightly larger flame size can be used. The
flame can be adjusted so it comes to the edge of the cookware. The flame should
NEVER be adjusted so that it extends beyond the bottom of the cookware.

Covered Cookware

If the cookware is covered, less fuel will be needed; therefore, a lower flame size

can be used.
NOTE: Food will not cook any faster when more than the amount of heat needed

to maintain a gentle boil is used.

15

Surface Burner
Module

I

Io Install Burner Module

1. Be sure control knobs are turned off.

2. If the grill burner and grill grates are in place, remove before installing a surface
burner module. Clean burner basin of any grease accumulation. (See page 21 fc

cleaning recommendations.)

3. Position the burner assembly with the mixer tube openings toward the orifices Slide

the burner assembly toward the orifices until opening for igniter is over the igniter.

Lower into place until side openings are resting on the burner supports and igniter
is centered between the two flash tubes.

4. Install the aeration tray by inserting the prong at the end of the pan into the opening
in the end of the burner basin. Lower the opposite end into the range top.

To l{cn.ovc llurncr Module

1. Control knobs should be in the OFF position and the range top should be cool.

2. Remove the aeration tray by lifting up the front end on the right side (back end on
the left side) until the top clears the opening of the range top by about 5 inches.

3. Hold aeration tray by the sides and slide away to remove the prong from the opening
and clear the surface burners.

4. Lift up on the sides of the surface burner assembly bracket about 2 inches. Slide
away from the orifices.

5. A storage tray, Model AG350, is available and can be used for storing a surface burner
module.

Note: Optional surface burner assembly, Model AG200, can replace the grill burner

assembly. Model AG200 air shutters have been adjusted for compatibility on
the left side. __

I Note: Do not disassemble the surface burner assembly.

16

Grilling

The grill consists of two black grill grates and a grill burner. Note: only install the grill
on the left side of your range.

To Install Grill Module

1. Before installing grill components, be certain control knobs are in the OFF position,

2. Position the grill burner with mixer tube openings towards the orifices. Slide the burner
towards the orifices until igniter is in between front and rear grill sections. Lower

into place until side openings are resting on the burner support pins.

3. Place the grill grates on the top of the range top.
Note- Before using the grill for the first time. heat the E-yen Heat TM grill burner

to remove the black protective shipping coating. Heat the grill on Hi for 10
minutes and use the vent system to remove any additional smoke during
cooling, When the E-ven Heat grill burner is a dull black, it is ready to use.

To Remove Grill Module

1. Remove grill components once they are cool. Be sure control knobs are in the OFF
position.

2, Remove grill grates.

3. Remove grill burner.

17

Using the Grill

• Before the first use, wash your new grill grates in hot soapy water, rinse and
dry. Then "season" the surface by wiping on a thin coating of cooking oil. Remove
excess oil by wiping again with another paper towel. This procedure should be

repeated after cleaning in the dishwasher since the detergent may remove

seasoning.

• Seasoning prior to each use is NOT necessary. However anytime a sugar-based

marinade (for example, barbecue sauce) is going to be used, the grates should
be "seasoned" prior to reheating.

• Use nonmetallic spatulas or utensils to prevent damaging the Excalibur® grill

grate finish.

• Preheat grill on Hi setting for 5 minutes. Preheating improves the flavor and
appearance of meats and quickly sears the meat to help retain the juices.

• Excessive amounts of fat should be trimmed from meats. Some fat is necessary
to produce the smoke needed for that smoked, "outdoor" flavor. However,

excessive fat can create cleaning and flare-up problems.

• Excessive flare-ups indicate that either the grill interior needs to be cleaned r

that excessive amounts of fat are in the meat or the meat was not properly trimmec,....

• Grease drippings will occasionally ignite to produce harmless puffs of flame for
a second or two. This is a normal part of the cooking process.

• NEVER LEAVE GRILL UNATTENDED DURING GRILL OPERATION.

Should sustained flare-up occur:

1. Turn on FAN manually.

2. Immediately turn grill heat control knob to OFF position.

3. Remove meat from grill.

IMPORT_LYT

• DOnot usealuminum foil insidethe grill area_

• Do not use charcoal or wood chips in the grill area.

• Do not allow burner basin to become overloaded with grease. Clean after each use.

• Do not cover grates completely with meat. Leave air space between each steak, etc.
to allow proper ventilation as well as prevent flare-ups.

18

Grill Guide

Preheat grill on Hi, 5 or 10 minutes, for best flavor.

Type Setting

Steak (t_. ¾,,)

Rare

Medium

Well

Steak (1 - 1'_ ")

Rare
Medium

Well

Hamburgers (_,,_- %")

Pork Chops
Fully-cooked

Smoked Pork Chops

Ham Slices
Pork Ribs

Fully-cooked Sausages'

Hot Dogs, Brats, Hi
Polish HI

Fresh Sausage

Links Mad

Patties (3-inch

diameter) Med

Italian Sausage Med

Lamb Chops Hi

, Chicken

Pieces: Bone-in Med
Boneless Breasts Med

Wings Med

Cornish Hen (halved) Mad

Fish

Small, Whole (1") Med

Salmon Steaks (1") Med

Fillets (1/2"') Med
(with skin on)

Lobster Tails Med

(_ lb. uncooked)

Shrimp Med
(skewered - uncooked)

Garlic Bread Mad
Hot Dog,

Hamburger Buns Med

I

: Hi

Hi

Hi

Hi
Hi
Hi

Med

Med

Mad
Med
Med

Cooking Time I Procedure

6 to 10 minutes Turn after 3 to 5 minutes.

10 to 16 minutes Turn after 5 to 8 minutes.

12 to 24 minutes Turn after 6 to t2 minutes.

14 to 24 minutes ' Turn after 7 to 12 minutes.
18 to 30 minutes
24 to 34 minutes

20 to 25 minutes

20 to 30 minutes
10 to 15 minutes

15 to 20 minutes
50 to 65 minutes

7 tO 12 minutes

13 to 16 minutes

15 to 25 minutes
15 to 20 minutes

25 to 30 minutes

20 to 30 minutes

35 to 50 minutes
25 to 35 minutes

25 to 35 minutes
35 to 45 minutes

15 to 20 minutes

20 to 25 minutes

10 to 15 minutes

30 to 35 minutes

10 to 20 minutes

4to 6 minutes

1 to 2 minutes

Turn after 9 to 15 minutes.
Turn after 12 to 17 minutes.

Turn after half the time

Turn occasionally.
Turn once. Glaze if desired.

Turn after half the time.

Turn occasionally. Brush with

barbecue sauce during last 15

Turn once.

Turn occasionally.

Turn occasionally.
Turn after half the time.

Pierce casing with a fork. Turn

once.

Turn occasionally. Brush with
glaze, if desired.

Turn occasionally.
Turn occasionally.
Turn occasionally.
Turn occasionally.

Brush with butter. Turn after half
the time.
Brush with butter. Turn after half
the time.
Start skin side down. Brush with

butter.Turn after ha!f the time.

Brush with butter. Turn
occasionally.

Turn and brush with butter or
marinade frequently.

Turn after half the time.

Turn after half the time.

19

Grilling Tips

With your Jenn-Air grill literally any food you've considered "at its best" when prepared
outdoors can now be prepared indoors with great flavor and less fuss.

The following suggestions are good rules to follow and will increase your enjoyment
of the equipment.

Be sure to follow directions on page 18 for using the grill,

Suggested cooking times and control settings are approximate due to variations

in meats. Experience will quickly indicate cooking times as well as which settings

work best.

For best results, buy top grade meat.

Score fat on edges of steak, but do not cut into meat, to prevent curling while
cooking.

For the attractive "branded" look on steaks, be sure grill is preheated. Allow
one side of meat to cook to desired aloneness, or until juices appear on the

top surface, before turning. It takes fewer minutes to cook the second side.

Turn steaks and hamburgers just once. Manipulating food causes loss of juices.

When basting meats or applying sauces to foods, remember that excessive
amounts wind up inside your grill and do not improve the food flavor. Apply
sauces during the last 15 to 20 minutes of cooking time unless recipe specifies

otherwise. Plus, anytime a sugar-based marinade (for example, barbecue sauce)
is going to be used, the grates should be "seasoned" prior to preheating (see

page 18).

There are many meat marinades which will help tenderize less expensive cuts

of meat for cooking on the grill.

Certain foods, such as poultry and non-oily fish, may need some extra fat. Brusl_""
with oil or melted butter occasionally while grilling.

Use tongs with long handles or spatulas for turning meats. Do not use forks
as these pierce the meat, allowing juices to be lost.

• To help retain meat juices, salt after turning meat or after cooking is completed.

2O

Cleaning the Grill

Grill Grates: These are made from cast aluminum which are coated with the Excalibur®

nonstick finish.

• After the grill grates have cooled, wipe off grates with a paper towel. Wash cool grates
(DO NOT IMMERSE HOT GRILL GRATES IN WATER) with soap or detergent in hot

water in the sink or wash them in the dishwasher. Be sure to remove all food residue

before cooking on the grill grates again.

• Remove stubborn spots with a plastie mesh puff or pad. For best results, use only those
cleaning products which state they are recommended for use when cleaning nonstick

surfaces.

• If grates were washed in the dishwasher, season with oil prior to grilling.

• Do not use metal brushes or abrasive scouring pads or other scrubbers intended to

clean outdoor charcoal grills. These will remove the finish as well as scratch the grates.
Do not clean in the self-cleaning oven or use oven cleaners on the grates.

Grill Burlier: The grill burner should be cleaned after each use. It can be cleaned with
a soapy S_O.£, pad or in the dishwasher. Rinse and dry thoroughly before using again. For

heavy soil;b,?rder should be cleaned first with a soapy SOS. pad, rinsed and dried. Then
it can be clea_d in a self-clean oven for 2 hours.

Nole: Check to be sure all ports are open. To open clogged ports, insert a toothpick

directly into each port.

Porcelal. Burner Basin: This area should be cleaned after each use of the grill.

• To remove light soil, clean area with soapy water or spray with cleansers such as 409
or Grease Relief. For easier clean-up, lay paper towels in grill basin, spray with a
household cleanser, and soak for at least a half-hour or longer,

• To remove moderate soil, scrub with Comet, Bon Ami, a soft scrub cleanser or plastic
scrubber.

• To remove stubborn soil, spray with an oven cleaner such as Easy-Off; let soak overnight,
wipe clean, rinse and dry.

!;.rea_sc !{;o.tainer: This container collects grease and other liq-

uids created while grilling or using some of the accessories; or spill-
overs while using the surface burner accessory. Empty when grease
is noticeable through container window.

s Check the container periodically to prevent grease from spilling

over. If this should happen, the grease will flow over the front
of the container thus alerting you to empty the container. The
container is made from polypropylene and can be washed in
hot, soapy water, A few tablespoons of dishwashing liquid and

water added to a clean container will make it easier to empty
when full. May be washed in dishwasher.

21

Cleaning Other Parts

of Your Range

Control Knobs

The knobs on the control panel can be removed with the controls in the OFF position.
Pull each knob straight from the shaft. Wash knobs in warm soapy water or dishwasher;

do not use abrasive cleansers or materials. To replace each knob, match flat part
of knob opening with the flat of the shaft, returning in OFF position.

IMPORTANT: Never use a metal blade to pry knob off. If knob cannot be easily removed,
tuck the folds of a cloth dishtowel under the knob skirt and pull the towel upward

with steady, even pressure.

Control Dial Area

Use mild cleansers, such as soapy water, glass cleaners or mild liquid sprays, such

as 409. Wipe with sponge, damp cloth or paper towel. Do not scrub with S.O.S.

pads or abrasive cleansers.

Clock Control Surface

Wipe with paper towels dampened with soapy water or glass cleaner. Do not scrub
with S.O.S. pads or abrasive cleansers.

Igniters

• It is important to keep igniter port openings on burners clear and free of
obstructions to avoid ignition failu re and possible gas buildup. If the port openings

are blocked, use a toothpick to remove food particles,

• The igniter cap and stem can be cleaned with warm soapy water and a plastic
scrubber. The wire electrode inside the cap can be cleaned with a small brush-.-.

Rinse and dry.

Surface Burner Assennl)ly

The surface burner assembly can be cleaned with mild detergents and a plastic scrubber,
or washed in the dishwasher. To prevent scratching the burner heads, do not use
abrasive cleansers or scrubbing pads. Do NOT clean in a self-clean oven.

--Note: Check_-_-_obe sure allp_orts are o_pen. T_0open clo_ge-d ports, insert-----a-1
toothp ck d rect y nto each port.

Glass on line Oven Door Front

Use any suitable glass cleaner or soapy water.

Oven Door Trim

SlightLy dampen a cloth or paper towel 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 this will cause streaks

which will be visible through the glass door.

22

Stainless Steel Areas

The top of the range (the trim area around the burner basin areas), is made of
stainless steel.

• To clean light soil, wipe with soapy cloth or nonabrasive cleanser, such as Soft
Scrub. Rinse, buff with soft cloth; polish with glass cleaner if necessary.

• To clean moderate soil or discoloration of the surface (excessive heat will cause
a golden discoloration), clean with Zud, Bar Keepers Friend, or Luneta (Jenn-

Air Model A912, Part No. 712191). With a sponge or cloth, rub cleanser with
the grain to avoid streaking the surface. Rinse well, buff dry; polish with a glass
cleaner if necessary to remove cleanser residue and smudge marks.

• Heavy soil, such as burned on food soil, can be removed by first cleaning as
per the instructions for moderate soil. Stubborn stains can be removed with

a damp Scotch-Brite scour-pad; rub evenly with the grain to avoid streaking

the surface. Rinse well, buff with dry cloth; polish with glass cleaner if necessary
to remove cleanser residue and smudge marks. Scotch-Brite is also useful in

buffing and removing minor scratches.

• Stubborn food stains may also be removed by spraying with Easy-Off oven

cleaner, Allow to set overnight, then rinse. If stains remain, clean with recom-

mended cleansers such as Zud, Luneta (Jenn-Air Model A912, Part No. 712191),

or Scotch-Brite scour-pad. CAUTION: When using Easy-Off, avoid spraying areas
other than the stainless steel such as the air grille, control knob area, areas

around cooktop. Immediately wipe up any spray from these areas with a damp
cloth. Read the manufacturer's precautions on using oven cleaners. The caustic
materials in these products will discolor materials such as aluminum, brushed

or chrome plate. Hint: Easy-Off can be used to clean the porcelain burner basin

area.

23

Oven Operation

Owen Controls (pictured on page 12)

Ventilation System and Oven Light Switch

• The oven light automatically comes on whenever the oven door is opened. When
the door is closed, the oven light may be turned on by pushing the three position

switch toward the light symbol. To turn oven light off, push switch to the middle
position. Light cannot be turned on during the self-cleaning process. If the switch

is pushed toward the fan symbol, the ventilation system will be turned on.

Clean Indicator Light

• Indicates when all controls have been properly set for the self-cleaning process.
Light will remain on during the entire cleaning process and until the timer has

advanced through the set cleaning time.

l_ck indicalor L|ght

• 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

• Th_s 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

BAKE Use for radiant bake (conventional) baking or roasting. (See pages

TIME BAKE Use with clock controls for automatically starting and stopping oven

CONVECT Use for convection baking or roasting, (See pages 31-37.)

TIME CONVECT Use with clock controls for automatically starting and stopping oven

BROIL Use for top browning or oven broiling of foods. (See pages 38-39.)
CLEAN Use for self-cleaning process. (See pages 40-45.)

on this position when oven is not is use,

30, 32 and 35.)

when baking or roasting in the radiant bake oven. (See pages 28-29.)

when baking or roasting in the convection oven. (See pages 28-29.)

Door Lock laver

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

Oven Indicator Light

• Indicates when oven is turned to an operating position other than the CLEAN setting.
Light will glow until the desired temperature is reached. It will cycle on 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 is used with all oven operation settings noted on

the SELECTOR knob.

24

Oven Operation

Baking or Roasting

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 INDICA-
TOR 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 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 of several 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.

rack)

(flat rack)

Use Rack Position =1:

Large cuts of meat and large poultry, angel food cake, loaves of bread, custard
pie, dessert souffle.

Use Rack Position #20 (offset rack on #2)=

Roasting small cuts of meat, loaves of bread, angel food cake.

Use Rack Position #2:

Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie,

pie shell, large casseroles.

Use Rack Positiun #3o (offset rack on #3):

Most baked goods on cookie sheets, frozen convenience foods, fresh fruit

pie, cream pie, layer cakes, main dish souffle.

Use lack PosiUon #tJ:

Most baked goods on cookie sheets, cakes (sheet and layer).

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

Most broiling.

Multiple Rack Cooking:

Two rack, use #20 and #4. Three racks, use #1, #3o, and #4.

25

Clock Controls

INDICATOR WORDS

DISPLAY WINDOW

/ \

12 HOUR MINUTE AND SECOND

TIME OF DAY CLOCK TIMER

KEY: • DOl means to push.

Dash means to hold.

Clock Setting

IMPORTANT: The clock is a 12 hour clock. When oven is first supplied power or

power is interrupted, the display will show "00:00".

To set time of day on clock:

1. Turn SET dial counterclockwise until theword TIME appears in the Display Window.
Then, turn the SET dial in either direction until the correct 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.

26

Minute Tinier

IMPORTANT: This interval timer can be used to remind you when a period, up

to 99 minutes and 00 seconds, expires. It can be used independently of any other
oven activity and can be set while another oven function is operating. The timer

does not control the oven.

To set MINt_FE TIMER:

1. Turn SET dial clockwise until desired number of minutes and seconds appear
in the Display Window.

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

DISPLAY

5 SECONDS 5 MINUTES

2. Push ENTER button,

The indicator word TIMER will remain in Display Window during countdown. Count-
down will have display precedence over anything else programmed, such as TIME

BAKE. At end of time set, the indicator word TIMER will blink and timer will
beep. Beeping will continue every 10 seconds for 15 minutes unless the CANCEL

button is pushed once. After CANCEL button is pushed, Display will return to
time of day or whatever is programmed on control panel.

fo cancel MIN[TFE TIMER: Push CANCEL button once. Pushing CANCEL
button twice will cancel a!l programming (time bake or self-clean).

27

Clock-Controlled Baking or Roasting

To set oven t_ 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 t/me 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.

DISPLAY

START TIME STOP TIME

28

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.

To check ST,_T TIME before Cooking begins: Hold in START TIME
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 dial to 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 in the Display Window. The stop time will 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.

_. Push ENTER button to enter stop time.

To C_ncel function programmed: Push CANCEL button twice to cancel

function, during programmed time or after time has expired.

NOTE: After clock-controlled baking, turn SELECTOR and TEMPERATURE knobs

to OFF position.

NOTE: Since food continues to cook if left in the oven, it is suggested that the

clock controls be used primarily to start the oven when no one is in the
kitchen. Provisions should be made to have the food removed as soon

as the signal has sounded.

NOTE: If more than 7 seconds elapses between holding in START 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 1 minute elapses between turning SET dial to a new time

and entering new START TIME and STOP TIME, the entire program

will be cancelled and display will return to time of day clock.

29

Baking

General Baking Recommendations

• When cooking foods for the first time in your new oven, use recipe cooking
times and temperatures as a guide.

• 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 5 to 9 minutes; place food in oven

after OVEN INDICATOR LIGHT cycles off.

• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on page 25 and in the various baking charts.

• Allow about 1 to 1V2inches 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 above photo.)

• 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 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 pans will generally 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.

30

Convection Baking Recommendations

• As a general 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 32 compares times and temperatures of

many baked foods. Use this as a reference.

• For better browning, large pans such as cookie sheets, 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.

• Cookie sheets should be without sides and made of shiny aluminum. The
best size to use for cookie sheets is 151_ x 12-inches (overall size, includes
handles).

Causes of Cake Failure

Problem Possible Cause

Cake Falls Oven not hot enough

Insufficient baking
Opening oven door during baking

Too much or too little leavening, liquid or sugar

Peaks in center or

cracks on top

Flat Cake

Uneven cakes Range not level

Sticks to pan Cake cooled in pan too long

Cracks and falls apart Removed from pan too soon ]

Excessive shrinkage

from sides of pan

Oven too hot at start of baking or overbaking
Pan size too small

Too little or too much flour or leavening
Overmixing

Pan too large
Overmtxing or undermixing

Too much or too little liquid

Old or too little baking powder

Batter uneven
Cake pans too close to oven walls or each other

Pan not greased and floured

Too much shortening, leavening or sugar_

Oven too hot or overbaking

Overmixing

31

|

Baking Chart

CAKE
Yet|ow - 2 layers

White - 2 layers
Chocolate _ 2 layers

Bundt
Angel Food

Pound Cake
Cupcakes

Sheet Cake
PIES

Two Crust

Fruit, fresh
Fruit, frozen

One Crust

Custard, fresh

Cream!Meringue

Pie Shell

COOKIES

Chocolate Chip
Peanut Butter

Sugar

Brownies

BREADS, YEAST
Loaf

Rolls

BREADS, QUICK
Loaf, Nut, Fruit

Gingerbread
Cornbread
Cornbread Muffins

Biscuits

Muffins

• An "o" after a rack number implies that the offset rack should be used.

** The times given are based on specific brands of mixes or recipes tested.

Actual times will depend on the ones you bake.

**" The CONVECT temperature is 25°F lower than recommended on package mix or recipe.

9" 2, 30, or 3 325 °

9" 2, 30, or 3 325 °
9" '2,3o, or3 325 _

tube
tube

9" loaf

15x10'"

9"

9"

9" 1 325 °
9" 3o 375 °
9" 2 400o-425 °

I 9x9" 3o 325 °

2 325 ° 40-45

1, 20, or2 J

2 3000 50-65

30 325 ° 15-20

3 325 ° 17-22

30 375 °-400° 45-60 400°-425 ° 45-60

2 375°-400 ° 40-65 400°-425 ° 40-65

30, or 3 325°-350 °
30, or 3 325°-350 °

3o, or 3 325°-350 °

350 `= 33-38

!

loaf

loaf

9x9"
8x8"

1 or 20

3o

1,2o, or2

30

30

30

30 or3

3o

350°
375°

3250-350 ° i 40-60

325 ° 25-30

3750-400 ° 15-30

375 _ 10-15

375°.-400 ° 8-12

375 ° 10-15

1

25-30 . 350 °
22_30

25-30

I

40-50

8-12

8-12

8-12
8-12

8-12

30-35

20-25

10-15

350 °

350 °

350 °
375 °

325 °

350 °

3500

350 °

400 °

4250-450 °

350°-375 °
350o-375 °
3500-375 °

350 °

375 °

3750-400 °

350o-375 °

350 °

400 °-450°

400 °

4000-425 °

400 °

32

30-35

25-30

30-.35

40-53
33-38
55-70
15-25
20-25

40-50

8-12

8-!2

8-12
8-12

8-12

33-38

20-30

10-20

50-70

25-35

15-30

10-20

Convection Baking of
Frozen Convenience Foods

• Preheating the oven is not necessary.

• Follow package recommendations for oven temperature, foil covering and use

of cookie sheets. Baking times will be similar. See chart below for some excep-
tions 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 #3o.

• For multiple rack baking, use racks #1, 3o and 4. However, pizzas should be

placed on cookie sheets and baked on rack position #2o, 3 and 4.

Here are a few examples of times and temperatures:

FROZEN

!

CONVENIENCE
FOODS

Chicken, fried

Donuts, glazed

Fish, batter fried

French fries

Macaroni & Cheese

(28 oz.)

Pot Pies

Pizza

Turkey, slices with
gravy (TV dinner)
(28 oz.)

RACK

POSITION

30

3o

3

3

30

3o

3

30

CONVECTION OVEN

NOT PREHEATED

Minutes Temp. _F

35 375 °

7 300°

25 375 °

18 450°

47-50 375 °

35-40 400 °

17-20 400°

55-60 375°

33

RADIANT BAKE

PREHEATED

Minutes

35-40

6-7

25-30

16-20

45-50

35-40

15-17

6O

Tem_ °F

375°

300°

375°

450°

375 °

400 °

425°

375°

Convection Cooking on Multiple Racks

For best results, bake foods on one rack at a time as described in this manual.
However, very good results can be obtained when baking quantities of foods on

muJtiple racks. Quantity cooking provides both time and energy savings.

The convection oven is suggested for most multiple rack cooking, especially three

rack cooking, because the circulating heated air results in more even browning

than radiant. For two rack cooking, the radiant bake oven provides very good baking

results 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.

• For two rack baking, rack positions #2o and 4 are best for most baked products
but positions #2 and 4 also provide acceptable results.

• For three rack baking use positions #1, 3o and 4. One exception is pizza.._...
(See page 33)

Since foods on positions #1 and 4 will usually be done before foods on

position #30, additional cooking time wil_ 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, or muffins, allow 1 to 2 more minutes.
Frozen pies and 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 pies in shiny aluminum pans should be placed on cookie sheets and
baked on rack positions #1, 3o and 4,

• Cookie sheets should be placed lengthwise, front to back, in front of the

fan for more even browning.

• Oven meals are recommended for energy conservation. Use rack positions

#1 and 30 or #20 and 4.

34

Roasting

General Roasting Recommendations

• Preheating is not necessary.

• For open pan roasting, place meat or poultry on the slotted portion of the

two-piece pan included with the oven. Do not add water to the pan. Use

open pan roasting for tender cuts of meat. Less tender cuts of meat need
to be cooked by moist heat in a covered 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 roast fat side up to allow self basting of meat during roasting.

• Since meats continue to cook after being removed from the oven, remove
roast from oven when it reaches an internal temperature about 5 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. Due to 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 cooked in cooking bags, dutch ovens, or covered roasting pans are

best cooked in the radiant bake oven.

• Use meat roasting charts in standard cookbooks for recommended times
and temperatures for roasting in a radiant bake oven.

35

Convection Roasting Recommendations

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

• Refer to convection meat roasting chart for recommended cooking tempera-

ture and 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 as well as the electrical voltage in your area. Times
are based 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 pan with high sides; use pan provided with oven.
Do not cover meat. Allow the circulating hot air to surround the meat and

seal in the juices.
Since the 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 reachec ...-_
to prevent overbrowning. (See above photo.)

A stuffed turkey will require an extra 30 to 60 minutes depending on size.
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

for the most satisfactory results.

Use temperatures for roasting fresh meats as recommended by most cook-
books. Generally, most meats are roasted at 325°F. For best results do not
use temperatures below 300°F.

Use times for roasting fresh meats given in your favorite cookbooks as approx-
imate guides for roasting frozen meats. Roasting times will vary due to factors

such as coldness of meat, size, quality, or cut. In general, roasting times
for frozen to finish in the convection oven will be approximately the same

as fresh to finish 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.

36

(' onvectlon Roasting (Thawed MeaLs Only)

va_e_ _d

Cut of Meat

BEEF

Rib Roast (outside down)

Rib Eye Roast

Loin Tenderloin Roast
Round Eye Round Roast

Top Sirloin Roast

Round Tip Roast

PORK

Shoulder Blade Roast

Boneless

Shoulder Blade Roast

Loin Blade or Sirloin Roast
Leg (Fresh Ham)

Ham. Half (Fully cooked)

Ham. Half (Cook-

before-eating)

Arm Picnic Shoulder

LAMB
Shoulder Roast. Boneless

Leg, Whole

Leg, Shank Half

Leg, Sirloin Half

VEAL

Rib Roast
Shoulder. Boneless
Leg, Half, Boneless

POULTRY

Turkey, unstuffed

Turkey. unstuffed
Turkey, unstuffed
Turkey, unstuffed

Turkey. Whole. Boneless
Turkey, Breast
Chicken. Fryer

Chicken. Roister
Capon unstuffed

Cornish Game Hen

Duck

Approximate

Weight

(pounds)

4to8

4to6

2to3
4to5

3to6

4to6

4to6

4to6
3to4

10 to 16

5to7
5to7

5to8

3V2to 5 325 °

5to7

3to4

3to4

3to5
4to6

3fo5

8to12

12to 16
16 tO 20

20 to 24

4to6

3to8

2V2 to 3Vz

4to6

5to8

1 tolV_

4to 6

oF

325 °

325 °

400 °
325 °

325°

325 o

325°

325 °
325 °

325 °
325 °

275 °

325 °

325 _

325 °

325 °

325 °

325 °
325 °

325 °

325 °
325 °

325 _
350 °

325'
375 _

375 _

375 °
375 °

350 °

oF

140 ° (rare)
160 ° (medium)
140 ° (rare)

160 ° (medium)
140 ° (rare)

140 ° (rare)
160 ° (medium)

140 ° (rare)
160 c (medium)

140 ° (rare)
160 _ (medium)

170 °

170°
170°

170°
140°

160°

140°

160_ (medium)
170_ (well)

160° (medium)
170° (well)
fSO° ,_medium)

170° (well)
160° (medium)

170° (well)

170°
170°
170°

180o-165 °

180o-185 °

180_-185 _
18Oo-185 °

170o-175 °

180°
185°

t85 °

t80°-185 °

180o-185 °

185_

pound)

20-25

25-30

20-25

25-30
15-20

20-25
25-30

20-25
25-30

2025

25-30

30-4O

25-35
30-40
2O-30

20-30
3O-40

20-25

30-35

35-40

25-30
30-35

25-30

30-35

30-35

35-40

35-40

35-40

35-40

15-17

13-15

11-13

9-11

25-35

25-35

18-22
15-20

15_20

35-45
15-20

37

Broiling

The broil element provides flexibility for broiling foods.
We recommend you use the grill accessory for most of your broiling. There are

some types of foods that do require use of the oven broil element. These include
foods such as stuffed lobsters, meringue pies, or other foods which require top

browning.

To Broil

1. Place oven rack on the rack position suggested in the chart. Distance from broiling
element depends on foods being prepared. Rack position #4o (offset rack in
position #4) is usually recommended unless otherwise stated.

2. Turn SELECTOR knob to BROIL setting.

3. Turn TEMPERATURE knob to 550°F.

4. Place food on roasting pan provided with oven. After top broil element is red
place food in oven. Preheating takes a few minutes, or until element glows a

bright cherry red.

5. Leave oven door open at broil stop position when broiling.

Broiling Tips

• Tender cuts of meat or marinated meats are best for broiling. This includes
rib and loin cuts of steak, ground beef, ham steaks, lamb chops, poultry pieces

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

• Do not cover broiler grid with foil since this prevents fat drippings from draining
into 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 of juices.

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

38

• The oven has a variable broil feature which means that the broiling temperature
can be varied by selecting a lower temperature setting on the TEMPERATURE

knob. Using a lower temperature setting will cause the broil element to cycle
on 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°I=,PREHEATED)

Rack

FOODS

BEEF

Steak (1")

Rare

Medium
Well

Rare

Medium

Well

PORK

Bacon

Chops (_,_")

Chops (1")

Ham Steak
Sausage Patties

LAMB

Chops (t")

Medium
Well

POULTRY

Breast Halves (Bone-in)

SEAFOOD

Fish Fillets, Buttered
Fish Steaks, Buttered (1")

MISCELLANEOUS

Hot Dogs
Toast

position

4o

4o

4o

3

4o

40

4o

3

4o
40

4o

4o

1st Side

8

11

7
9

2

6

t0-11

3
4

6

8

9-10

7-9

7-9

2

I

2nd Side

4

6
8

1-2

5

9-10

2

3

6

7

7-10

(no turning}
(no turntng)

2

1

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

39

Oven Cleaning

How the Self-Cleaning Process Works

When the oven controls are set to CLEAN, the oven heats to temperatures that
are higher than those used for cooking. The high temperatures cause food soil

to burn off and substantially disappear. While this occurs, a device in the oven

vent helps to consume normal amounts of smoke. The oven is vented through an

opening under the air grille on the top of the range.

How to Prepare Oven Before Operating

the Self-Cleaning Process

• Remove the broiler pan and grid and any other utensils from the oven. The_
utensils cannot withstand the high temperatures of the cleaning process.

• The oven racks can be cleaned in the oven. However, the oven racks wi
discolor, lose shininess, and become difficult to slide in and out if left

the oven during the cleaning process. REMOVE RACKS FROM OVEN

THIS DISCOLORATION WILL BE OBJECTIONABLE. As a suggestion, (

not leave the racks in the oven during each self-cleaning process if th_
do not need to be cleaned since they will discolor to a dull silver after mar_y
cleanings. Moderately soiled racks can be cleaned with a soapy S.O.S. p_d

or Scotch-Brite scour-pad. Stubborn stains need to be removed in the se f-

cleaning process. Be sure to read special tips on page 45 if oven racks are
cleaned during the self-cleaning process.

• Clean spatters and spills from those areas

which will not be cleaned during the self-
cleaning process:

--center front of oven and door near open-
ing in door gasket.

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

--stainless steel 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 care-

ful not to use an excessive amount of water
that would dampen the door gasket. Soil

left in these areas will be more difficult to remove after the self-cleanitTg
process since the high heat will bake on any soil that is present. DO NOT

USE COMMERCIAL OVEN CLEANERS TO CLEAN THESE AREAS.

40

• DONOTATTEMPTTOCLEAN,RUB,ORAPPLYWATERTOGASKETON
OVENDOOR.Thegasketisessentialforagooddoorseal.Rubbingorcleaning
willdamagethegasketandmayaffecttheseal.

• Wipeupexcessgreaseandfoodspilloverswhichhavenotbakedonthebottom
oftheoven.Largeaccumulationsofsoilcancauseheavysmokeorfirein
theovenduringthecleaningprocess.Foreaseofcleaning,theheatingelement
canbeliftedslightly.

• Althoughsmokeorfireintheovenisa normaloccurrenceandthereisno
safetyproblem,therewillbeventingofexcessivesmokeandodor.Smoke

andodorcanberemovedfromthekitchenbyturningontheventilationsystem.

Auto Clean Feature

This model features AUTO CLEAN to simplify cleaning an average soiled oven.
To use, merely set SELECTOR and TEMPERATURE knobs to CLEAN, LOCK DOOR,
and push ENTER button twice. The oven will clean for 21t_hours (plus cool-down
time). For a heavily soiled oven or to start cleaning at a later time, refer to section

below.

Steps to Follow for Self-Cleaning Process

1, Turn SELECTOR knob to CLEAN.

% Turn TEMPERATURE knob fully clockwise to

CLEAN until it comes to a full stop. The door

cannot be locked if TEMPERA TURE knob is
not in the CLEAN position.

3. Close oven door (if opened).

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

41

5.Setclockcontrolstocleanovenusingoneofthefollowingprocedures:

To set oven t_ start cleaning immediately:

An automatic program of 21/_hours is pre-set for an average 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_&hours later than time of day.

b. For an average soiled oven: Push ENTER button to enter stop time. The oven

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

For a heavily soiled oven: Turn SET dial in clockwise direction to desi'red time

(maximum 4 hour clean cycle). Push ENTER button to enter stop time. The

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

To set ovea to start cleaning at a later time:

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

a. Turn SET dial to desired start time.

b. Push ENTER button to enter START TIME. The indicator words STOP TIME

will appear in Display and the time will be 2V2hours later than the start time.

C. For an average soiled oven: Push ENTER button to enter stop time. The oveL

will beep and the word AUTO will blink. When start time is reached, the oven "_

will beep and the word AUTO will remain in Display Window during the cleaning
cycle.

For a heavily soiled oven: Turn set dial in a clockwise direction to desired time
(maximum 4 hours cleaning cycle). Push ENTER button to enter stop time. The

oven will beep and the word AUTO will blink. When start time is reached, 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 a delayed start. The light goes off when stop time is reached.

7. The cleaning process begins immediately unless the self-cleaning process has
been set for a delayed start. When the oven temperature reaches 550°F, the
LOCK INDICATOR LIGHT will glow and the door cannot be opened until the
temperature drops below 550°F. DO NOT TRY TO UNLOCK THE DOOR WHILE
LOCK INDICATOR LIGHT IS ON. 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.

42

8. Atendoftimeset,ovenwillstopautomaticallyandnotbeep.

9. AftertheLOCKINDICATORLIGHTgoesout,movetheDOORLOCKLEVER
totheleft.Theovendoorcannowbeopened.

10.TurntheSELECTORANDTEMPERATUREknobsfromCLEANto OFFafter

the door is unlocked.

IMPORTANT" IF THE TEMPERATURE KNOB IS TURNED TO OFF BEFORE
THE DOOR IS UNLOCKED, THE DOOR WILL NOT OPEN. Forcing the lock

will damage the lock mechanism. Return TEMPERATURE knob to CLEAN, unlock
the door, then turn TEMPERATURE knob OFF.

NOTE: A fan comes on whenever the SELECTOR knob is set on CLEAN; there-
fore, the fan will continue to operate at the end of the cleaning process until

the SELECTOR knob is turned OFF. The fan will also start as soon as the
controls are set for a delayed start of the self-cleaning process.

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

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 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.

Push ENTER button to enter new start time.

The indicator words STOP TIME and a new stop time will appear in Display
Window. The new stop time will be 21/2hours later than the new start time.

For a heavily soiled oven, the stop time will need to be changed by turning the
SET dial.

4. Push ENTER button to enter new stop time.

To check STOP TIME: Hold in STOP TIME button until the words STOP TIME

appear in the Display Window. The stop time will be displayed briefly, then Display
will return to on-going program.

To change S3I_P TIME befnre cleaning begins:

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

2. Turn SET dial to desired STOP TIME.

43

3. Push ENTER button to enter new stop time.

NOTE: If more than 7 seconds elapse between holding in START 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 1 minute elapses between turning SET dial to a new time and

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

To stop cleaning process before lock indlcalor 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 until the LOCK INDICATOR LIGHT goes out. This may take
up to 45 minutes, depending on how long the oven has been on.

4. After LOCK INDICATOR LIGHT goes off, move the DOOR LOCK LEVER to
the left.

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

NOTE: When SELECTOR knob is turned to CLEAN, a fan comes on. If this fan
is not operating, the oven will go through the self-cleaning process at a reduced

oven temperature and the oven will not clean effectively. If the fan does not operate,
contact your Jenn-Air Authorized Service Contractor for service.

44

More Information on the

Self-Cleaning Process

• A slight odor may be detected, and if an oven is heavily soiled, some smoke
may be visible. Some smoke and odor during the cleaning process is a normal

occurrence. Since the oven vent is located under the air grille, vapors,
moisture, etc. may be seen coming from this area. If the odor is strong or

objectionable, turn on the ventilation system to exhaust odors outdoors.

• During the cleaning process, do not 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.

SINCE THE DOOR AND WINDOW OF THE OVEN AND OVEN VENT WILL

GET WARM DURING THE SELF-CLEANING PROCESS, AVOID CONTACT.

Some types of soil may disintegrate but leave a light film or heavier deposit

of ash. The amount of ash depends on the amount of soil which was in
the oven. After oven has cooled, this ash may be removed with a damp

sponge. If other dark deposits remain after wiping with a sponge, the time
set for the length of cleaning was not enough. Increase the cleaning time

for future cleanings or clean more frequently. The normal cleaning time is
21/2hours. A maximum of 4 hours may be selected if necessary.

If racks have been left in oven during the cleaning process, they should
be treated as follows. After the cleaning process is completed and the oven
has cooled, buff the underside of rack edges with Scotch-Brite scour-pad
or rub lightly the underside of rack edges with a coating of vegetable oil.
Use a light application of oil so it does not soil the oven. As a suggestion,
use fingertips to apply oil. This will make the cleaned racks slide more easily.

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

It is better to clean the oven regularly rather than wait until there is a 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.
Any attempt to force the self-clean DOOR LOCK LEVER to lock or unlock

without electric power applied to the door or with the TEMPERA TURE knob
in any position other than CLEAN may result in damage to the door locking

mechanism.

DO NOT USE COMMERCIAL OVEN CLEANERS IN OR AROUND THE SELF-
CLEANING OVEN AREA.

DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.

45

Other Hints on

Caring for Your Range

Ilow To Remove Range For Cleaning
Or Servicing

When necessary, follow these procedures to remove appliance for cleaning
or servicing:

1. Shut-off gas supply to appliance.

2. Disconnect electrical supply to appliance.

3. Disconnect gas supply tubing to appliance.

4. Remove screws that secure appliance to cabinet or floor. Remove
appliance from cabinet.

5. Reverse procedures to reinstall.

6. Test all joints for gas leaks with soap and water solution.

NEVER USE A MATCH OR OTHER FLAME TO LOCATE A GAS LEAK.

Access Door

The access door is easily removed to clean under
the range if necessary. To remove door, pull door

down and lift off pivot points. To replace door,
slide door over pivot points; lift up and insert

prongs into holes in the range.

To avoid the possibility of accidentally
disconnecting any part of the ventilation system,

do not use the area behind the access door for
storage.

46

Oven Racks

To remove, pul! forward to the "stop"
position; lift up on the front of the rack
and pull out.

Oven Thermostat Knob Adjustment

The oven thermostat knob can be adjusted if the oven temperature is too low or
too high and the length of time to cook ALL foods is too long or too short. Do
NOT adjust the thermostat knob if only one or two items are not baking properly.

To aiJLiust the thermostat knob:

Turn the oven thermostat knob to OFF.
Remove the knob and turn it to the under-
neath side. Hold it so that the triangle is
at the top. (See Fig. 1) Loosen the two

screws slightly. Holding the skirt in place,

move the top screw by rotating the knob
one notch, as noted by one click, in direction

necessary. If notch indentation is not
apparent, tighten screws until clicking is

heard. There are five notches in each

direction. One notch equals approximately

IO°F.

)[AMPLE: If the oven temperature is too

cool and ALL foods are

requiring a longer time period

to cook, the knob shou/c/ be

rotated to move the top screw
toward the word "'HOTTER':

(See Fig. 2)

Tighten the screws while tightly holding

knob to skirt. To replace knob, match flat
part of knob opening with spring on the

shaft, returning to OFF position.

IMPORTANT: The oven thermostat knob should be adjusted one notch 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 of the screw is directly under the triangle, which is the

starting point. Initiate the procedure again until the desired temperature is reached.

\\ o,,

o_ __ _o,-%

"#o#-cH EO,D_,

_IG. 2

Triangle
_--Top Screw

\\

47

Oven Light Bulb

Before replacing bulb, disconnect power to oven at the main fuse or circuit breaker

panel and at the electric receptacle. Be sure that the entire oven cavity including

the light bulb is cool before attempting to remove.

To rephlec light bulb:

1. Carefully remove the glass light lens and lens
retainer by removing the two screws in the light
lens retainer using a phillips screwdriver.
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 gloves. Remove by turning bulb to the left.

Do not touch a hot oven light bulb with a damp
cloth as bulb will break. Note: If the bulb does

break and you wish to remove it, be certain power
supply is disconnected and wear protective
gloves. You may contact your authorized Jenn-

Air Service Contractor for service.

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. Place light lens inside of light lens retainer. Hold-

ing the light lens and lens retainer in place, insert

the two screws into the light lens retainer and
tighten.

Ducting
Information

Jenn-Air's ventilation system is designed to capture both cooking fumes and smoke
from any place on the grill surface. If the system does not, these are some ducting

installation situations to check:

• 6" diameter round or 3W' x 10" rectangular ducting should be used for duct
lengths 10'-60'. 5" diameter round ducting must be used if the duct length is

10' or less.

• No more than three 90 ° elbows should be used. Distance between elbows should
be at least 18".

• Recommended Jenn-Air wall cap should be used. Make sure damper moves
freely when ventilation system is operating.

• There should be a minimum clearance of 6" for cooktop installed near a side
wall.

If there is not an obvious improper installation, there may be a concealed problem
such as a pinched joint, obstruction in the pipe, etc. Installation is the responsibility
of the installer and questions should be addressed first by the installer. The installer

should very carefully check the ducting installation instructions.

48

Accessories

Griddle -- Model AG302

Self-draining griddle makes many favorite
foods easier to fix. Family-sized surface
lets you cook several pancakes,
hamburgers, or grilled sandwiches at the

same time.

Wok -- Model AG340

Ideal for stir-frying, steaming, braising,

and stewing. Wok has nonstick finish,
wood handles, cover, steaming rack, rice

paddles, cooking tips, and a special wok

cradle.

Surface Burner Module --
Model AG200

Includes surface burner assembly,
aeration tray, and two black surface

Jrner grates.

Nole: Only these accessories are approved for use with your gas grill-range. |

DO NOT USE Jenn-Air electric grill-range accessories on your gas grill-

range.

49

q

Before You Call

for Service

Check the following list to be sure a service call is really necessary. A quick reference
of this manual, as well as reviewing additional information on items to check, may
prevent an unneeded service call.

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 veotilation fall does not operate but ever_xl,lnn_ else on tile range
does:

• check behind lower access door if power cord to blower assembly has been
disconnected.

If grill or surface buroer fails to light:

• 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 ports or ignition ports are not clogged.

• check to be sure regulator is set for the correct fuel.

• check to be sure inlet pressure is adequate,

• clean igniter (see p. 22).

If the tlame is uneven:

• burner ports may be clogged.

• flame setting may need to be adjusted (see pp. 10-11).

If grill or surface burner ilame lifts off the ports:

• shutter on the mixer tube needs to be closed until flames settle on the burn
ports (see p, 10).

If grill or surface burner flame is yellow in color:

• shutter on the mixer tube needs to be opened until yellow disappears (see
p. 10)1

If ventilation system is not capturing smoke efficiently:

• check on cross ventilation in room or make up air.

• excessive amount of smoke is being created; check instructions for grilling,

trimming meats (see p. 18).

• outside wall cap may be trapped shut.

• range may be improperly installed; check ducting information (see p. 48).

• air filter may be improperly installed (see p. 13).

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 is loose or defective.

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

50

If ovell will not go tlnrougln 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" nv_n did not clean pr_perly:

• oven may need longer cleaning time.

• excessive spills were not removed prior to self-cleaning process.

• one or several controls may have been turned from CLEAN to another position
after self-cleaning process started.

If oven door will not nnlnek:

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

• TEMPERATURE knob may have been switched from CLEAN position.

• electric current coming into the oven may be off.

if fort€Is do n_Dt broil l_rOl,erl)':

• the SELECTOR and/or TEMPERATURE knobs may not be set properly.

• check rack position.

• voltage into house may be low.

!1 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 nnex, enly:

* the range may be installed improperly,

• check the oven rack with 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 not be sufficient room around sides of the pans for proper air circula-

tion in the oven.

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

• oven vent may have been blocked or covered.

if baking results differ from previons 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 You Need Sen_ce

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

Jenn-Air Service Contractor listed in the Yellow Pages.

• your Jenn-Air Service Contractor can provide better and faster service if

you can accurately describe problems and g_ve model and serial number
of the appliance, Be sure to retain proof of purchase to verify warranty

status. Refer to WARRANTY for further information of owner's
responsibilities for warranty servuce.

NOTE: Complete service and parts literature are available from any auth-

All specifications subject to change by manufacturer without notice.

orized Jenn-Air Parts Distributor.

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