JENN-AIR
m_W °
Use and Care Manual
Electronic Control Self-Cleaning
Radiant and Convection Oven
Model W188
About Your Jenn-Air Oven
Your Jenn-Air self-cleaning oven combines the best of two cook-
ing methods, convection and radiant (conventional) baking or
roasting.
The benefits of convection cooking, used by major restaurants and
chefs all over the world are at your fingertips.
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 aconvection oven, it is
also a fine full-featured "bake and broil" oven.
You can cook your "old favorite" recipes as you have in the past.
The radiant bake oven also gives you the flexibility of preparing
various foods when convection cooking may not be as beneficial, as
when cooking foods in covered casseroles or clay pots.
The broil element is convenient for top browning and oven broiling
of foods.
The BAKE TIME and STOP TIME features can be used with either
the convection or radiant bake oven.
The electronic controls provide additional features not possible
with other control panels, plus easy to set operation. The smooth
control panel provides ease of maintenance. Temperatures for
BROIL and CLEAN modes are pre-set. Extra features such as the
ALARM and recall of program are possible because of the electronic
memory bank.
Since this manual explains how you can obtain the best use of your
oven, it is essential that you follow the instructions carefully. This will
enable you to fully enjoy and properly maintain your Jenn-Air oven
and achieve fine cooking results with the foods you prepare.., year
after year.
Should you have any questions about using your Jenn-Air
appliance, write to us. Be sure to provide the model number of your
appliance.
Consumer Relations Department
Jenn-Air Company
3035 Shadeland Avenue
Indianapolis, IN 46226-0901
SAFETY PRECAUTIONS
Read before operating your oven
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.
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.
=
Flammable materials should not be stored in an oven.
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
let potholder touch hot heatingelements. Do notuse a
towel or other bulky cloth.
9. Usecare whenopeningoven door.Lethot air or steam
escapebeforeremovingor replacingfood.
10. Do not heat unopened food containers. Build-up of
pressure may cause container to burst and result in
injury.
11. Keep oven vent ducts unobstructed.
12. 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.
13. Do notclean door gasket.Thedoor gasket is essential
for a good seal. Care should be taken not to rub,
damage, or move the gasket.
14. 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.
15. Clean only parts listed in this manual.
16. Before self-cleaning the oven, remove broiler pan and
other utensils.
17. Listen for fan. A fan noise should be heard during the
cleaning cycle. If not, call a serviceman before self-
cleaning again.
18. DONOTTOUCH HEATINGELEMENTSOR INTERIOR
SURFACESOF OVEN. Heating elements may be hot
eventhough theyare dark in color. Interior surfaces of
any oven become hot enough to cause burns. During
and after use, do not touch, or let clothing or other
flammable materials contact heating elements or
interior surfaces of oven until they havehad sufficient
time to cool. Other surfaces of the appliance may
become hot enough to cause burns -- among these
surfaces are: oven vent openings and surfaces near
these openings, oven doors, windows of oven doors.
Control Panel Operation
Oven Control Panel
The control panel is designed for ease in programming. The DISPLAY WINDOW
features Indicator Words which will blink and prompt you for the next step. A
beeping sound occurs each time a command is entered. If an error is made, the
panel informs you. Programming of control panel is as simple as 1 - 2 - 3 :
1. Touch FUNCTION PAD to give command desired.
2. Touch NUMBER PADS to enter time or temperature.
3. Touch START PAD to begin.
IMPORTANT: CLOCK must be set prior to programming the control panel. (See
page 9.)
Function Pads --
Oven Light Switch Doo Lever
Function Pads:
I ENTER CONVCT BaKE:;: 0 0
B_OIL RAO STOP
%
To set ALARM for a specified time. (See page 33-34.)
To cancel the ALARM signal.
This timer can be set to give a signal after a time period, up to 99 minutes
and 99 seconds, expires. (See page 11.)
Use with CLOCK or ALARM SET PADS to designate time before or after
12:00.
To set self-cleaning process. (See page 29.)
To set time of day (shown in display window). (See page 9.)
12-13.)
Use to start oven immediately and shut off automatically. (See pages
To set oven to start at future time and shut off automatically.
(See pages 12-13.)
6
DisplayWindow
/
Use for top browning or oven broiling of foods. (See pages 26-27.)
Use with probe to cook foods to desired internal temperature.
(See pages 22-25.)
Use for convection baking or roasting.
m Number Pads
%
Use for radiant (conventional) baking or roasting.
Use to start the programmed function after all commands are entered.
Cancels any programmed cooking function or stops beeping signal of
ALARM or MINUTE TIMER.
Number Pads: Use to program times or temperatures.
Display Window: Shows time of day as set with CLOCK PAD or displays
what has been set with oven controls or MINUTE TIMER. (See page 8.)
Oven Light Switch: The oven light automatically comes on whenever the
oven door is opened. When door is closed, push in switch to turn oven light on or
off. Light cannot be turned on during the self-cleaning process.
Door Lock Lever: Use to lock oven for self-cleaning process.
Display Window
_/ENTER CONVCTBAKE
IndicatorWords _--_I_CLEAN O O
'_ LOCK
_'BROIL RAD STOP
DISPLAY WINDOW serves multiple purposes.
AM PROBE_lkP 1
0 U_ Display Numerals
PM M TIMEJ
Display Numerals:
• Show time of day.
• Count down time remaining as set with MINUTE TIMER PAD.
• Show temperature of oven as it rises to reach programmed temperature.
• Show internal temperature of food as it rises when PROBE TEMP is used.
• Serve as a reminder to lock oven door for self-cleaning operation when
information word, door, is displayed.
• Show a mistake has been made when information word, EEEE meaning error,
is displayed.
• Recall program entered when commanded, such as set temperature or time.
Indicator Words:
• Blink to prompt next step and allow entry of program.
• Show on-going programmed function illuminated in words to indicate the
present status of program.
• Show function programmed when recalled.
Clock Setting
°L,,.88 .
LOCK •
BROIL RAO STOP PM ALARM TIMEJ
IMPORTANT: First, set the clock.
When oven is first supplied electrical power or power is interrupted, the entire
display will blink. Whenever this occurs, clock MUST be set before entering
operating instructions to control panel.
To set the clock for time of day:
1. Touch CLOCK PAD.
Indicator Words ENTER, TIME, AM or PM and colon will blink for8 seconds to
allow setting numbers and AM/PM for time of day. (If more than 8 seconds
elapse between touching CLOCK PAD and first numeral, the CLOCK PAD
must be touched again to repeat the sequence.)
2. Touch NUMBER PADS for time of day desired; enter in order.
For example: touch 5 3 0 for 5:30.
Display
3. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
I ENTER 5",M3 01 Display
4. Touch START PAD.
IMPORTANT: This step is necessary to complete setting the clock or any
instructions given to control panel. Clock is now set; colon will continue to
blink.
To change time of day set on clock: Repeat above sequence.
NOTE: Clock time cannot be changed when control panel has program
entered. Cancel program with appropriate pad before reprogramming clock.
To recall time of day when another function is showing: Touch CLOCK PAD.
Time of day will be displayed briefly, then display will automatically return to
on-going program.
Oven Operation, Baking or Roasting
To set oven on radiant or convection bake:
1. Place oven racks on proper rack positions. (See page 15.)
2. Touch BAKE RAD or BAKE CONV PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's
will be displayed. [_.TEeCO_ 0 _P] Display
3. Touch NUMBER PADS for oven temperature desired by touching numbers, in
order.
For example: touch 3 2 5 for 325°F.
(Allowable range of temperature that may be set is 100° to 525°F.)
3 2 5 Display
ENTER CONVCT BAKE _P ]
4. Touch START PAD.
Display will show a rise in increments of 5° until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven will be preheated
and programmed oven temperature will be displayed. To time length of cooking
period, use MINUTE TIMER. (See page 11.)
IMPORTANT: Whenever TEMP is blinking, the oven is heating. If TEMP does
not blink, oven was already hot from previous use and is preheated.
To recall temperature set: Touch appropriate BAKEPAD.Temperature will be
briefly displayed, then will automatically return to on-going program.
To change temperature set: Repeat Steps 2-4, entering new temperature in
Step 3.
5. Touch CANCEL-OFF PAD to turn oven off at end of baking.
Display will return to time of day.
NOTE: A cooling fan may be heard during oven use. This occurs anytime
cooling of the electronic control panel is required. Fan may come on any
time during use of the oven and may continue for a short time after the
oven has been turned off.
10
Minute Timer
IMPORTANT: This timer does not control the oven; it only operates a beeper. It
can be used to remind you when a period, up to 99 minutes and 99 seconds,
expires. It can be used independently of any other oven activity and can be set
anytime.
To set minute timer:
1. Touch MINUTE TIMER PAD.
Indicator Words ENTER and TIME will blink and all O's will be displayed for 8
seconds to allow setting numbers. (If more than 8 seconds elapse between
touching MINUTE TIMER PAD and first numeral, the MINUTE TIMER PAD
must be touched again to set the numbers.)
oo. oq) o,.,,o,
2. Touch NUMBER PADS for time desired.
For example: touch 3 0 0 0 for 30 minutes or touch 3 0 for 30
seconds.
IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to left of colon and seconds to right of colon.
I or[ os
3. Touch START PAD.
This starts the countdown that will be displayed. Countdown will have display
precedence over anything else programmed, such as oven temperature or
probe temperature. At end of time set, signal will beep five times.
After timer runs out, display will return to time of day or whatever is
programmed on control panel.
4. To cancel MINUTE TIMER, touch MINUTE TIMER PAD to stop beeping or to
cancel timer at any time. CANCEL-OFF PAD can also be used to stop the
beeping; however, this will also cancel any other cooking function.
11
Time-Controlled Baking or Roasting
To set oven to start immediately and shut off automatically:
1. Touch BAKE RAD or BAKE CONV PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All O's
will be displayed.
0 0 0 0
ENTER CONVCT TEMP 1
2. Touch NUMBER PADS for desired oven temperature, in order.
For example: touch 3 5 0 for 350°F.
(Allowable range of temperature that may be set is 100° to 525°F)
3 5 0 Display
ENTER CONVCT BAKE FP 1
3.
Touch BAKE TIME PAD.
Indicator Words ENTER, BAKE and TIME will blink. All O's will be displayed.
Touch number pads for amount of time food is to cook.
Hours are to left of colon and minutes to right of colon.
For example: touch 2 3 0 for 2 hours and 30 minutes.
EN]ER BAKE TIOME ]
IMPORTANT: Oven will preheat for approximately 8 to 10 minutes. At end of
programmed BAKE TIME, oven will shut off automatically; retained heat will
continue to cook food. This function is not recommended for baked items
that require a preheated oven, such as cakes, cookies, pies, breads. For these
foods, place food in preheated oven, then set MINUTE TIMER to signal for
end of baking time.
4. Touch START PAD.
Display will show a rise in increments of 5°F until programmed temperature is
reached. When Indicator Word TEMP stops blinking, the oven is preheated and
programmed oven temperature will be displayed.
[CONVCT BAKE TEMP l
To recall functions programmed: Touch appropriate pad BAKE RAD or BAKE
CONV or BAKE TIME. Recall will be displayed briefly, then display will
automatically return to on-going program. BAKE TIME recall will display time
remaining.
5. Touch CANCEL-OFF PAD to cancel before programmed automatic time
expires.
Display will return to time of day.
2-3
I 0 0 F Display
12
To set oven to start at future time and shut off automatically:
1. Follow preceding Steps 1-3.
4. Touch STOP TIME PAD.
Indicator Words ENTER, STOP and TIME will blink. All O's will be displayed.
Enter desired time food is to be finished.
For example: Touch 6 0 0 for 6:00.
5. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
6 PM"00E} Display
6. Touch START PAD.
Start time will be automatically calculated and will be briefly displayed.
For example: If 2 hours, 30 minutes was touched in Step 3 and 6:00 PM was
touched in Step 4 above, the display will show 3:30 PM briefly. Then display
will change back to time of day with programmed commands showing by
means of Indicator Words.
• Display
RAD STOP PM
If STOP TIME (Step 4 above) and start time calculates less than BAKE TIME
(Step 3) programmed, all E's appear when START PAD is touched. Enter a
later STOP TIME and repeat above sequence.
To recall function programmed: If after touching START pad, you would like
to recall any command or function given the control panel, touch that specific
command pad. It will appear briefly in the display window, then will
automatically return to on-going program.
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.
13
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 6 to 8 minutes; place
food in oven after TEMP Indicator Word stops blinking.
• Arrange oven racks before turning on oven. Follow suggested rack
positions on page 15 and in the various baking charts.
• Allow about 1 to 11/2 inches of space between the oven side walls
and utensils to allow proper air circulation.
• When baking foods in more than one utensil, place them on opposite
corners of the rack. Stagger utensils when baking on two racks so
that one utensil does not shield another. (See above photo.)
• To conserve energy, avoid frequent or prolonged door openings. At
the end of cooking, touch CANCEL-OFF PAD to 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 utensils and the size recommended in the
reci pe.
• Dull, dark, enameled or glass utensils will generally produce a
brown, crisp crust. Shiny metal utensils produce a light, golden
crust.
Frozen pies in shiny aluminum pans should be baked on a cookie
sheet on rack 1 or be removed to a dull or glass pan.
14
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 recommended times. The chart on page 16 compares times and
temperatures of many baked foods. Use this as a reference.
• For better browning, large utensils such as cookie sheets, jelly roll pans, 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 and jelly roll pans is 151/2 x 12-inches
(overall size, includes handles).
Rack Positions
The rack positions noted are generally recommended for the best browning
results and most efficient cooking times. Refer to charts in the baking and
roasting sections for recommendations for specific foods. See page 18 for
suggestions and guidelines for multiple rack cooking.
5
4
3
Use Rack Position 1 for:
Roasting largecuts of meat and large poultry, frozen pies.
Use Rack Position 2 for:
Roasting small cuts of meat, large casseroles, loaves of bread, cakes (in either
tube, bundt or layer pans).
Use Rack Position 3 for:
Most baked goods on cookie sheet or jelly roll pan, frozen convenience foods,
pizza.
Use Rack Position 4 for:
Most broiling.
Use Rack Position 5 for:
Three rack cooking.
Multiple Rack Cooking:
Two racks, use 2 and 4. Three racks, 1, 3 and 5.
15
2
1
Baking Chart
Pan
Rack* Temp, (°F) Convection Temp. (°F) Bake
Position Preheated*** Time** Preheated Time**
Product and Type
CAKE
Yellow-2 layers
White-2 layers
Chocolate-2 layers
Bundt
Angel Food
Pound Cake
Snacking Cake
Cupcakes
Sheet Cake
PIES
Two Crust
Fruit, fresh
Fruit, frozen
One Crust
Custard, fresh
COOKIES
Chocolate Chip
Peanut Butter
Sugar
Brownies
BREADS, YEAST
Loaf
Rolls
BREADS, QUICK
Loaf, Nut, Fruit loaf 2
Gingerbread 9x9" 2
Cornbread 8x8" 2
Cornbread Muffins 3
Biscuits 3
Muffins 3
Size
g_,
9"
g"
tube
tube
loaf
8x8"
15x10"
g,,
9"
8x8"
loaf 1
2 or 3 325 ° 30-35 350 ° 30-35
2 or 3 325 ° 22-30 3500 25-30
2 or 3 325 ° 30-35 350 ° 30-35
1 or 2 325 ° 40-45 350 ° 35-45
1 or 2 350 ° 28-30 375 ° 30-40
Convection Bake Radiant
2 300 ° , 40-50 325 ° 40-50
2 350 ° ' 25-30 375 ° 30-35
3 325 ° , 15-20 350 ° 15-20
3 325 ° , 20-25 , 350 ° 20-25
i !
i
2 3750-400 ° ! 35-45 4000-4250 35-55
1 3750-400 ° I 45-55 400a-425 ° 45-60
I
3 325 ° 45-50 , 350 ° 35-40
3 3250-350 ° 8-12 3500-375 ° 8-12
3 3250-350 ° 8-12 3500-375 ° 8-12
3 3250-350 ° , 8-12 ' 3500-375 ° , 8-12
2 ' 325 o 30-40 350 ° 30-40
or 2 350 ° 25-30 375 ° 30-40
3 375 ° 10-15 , 3750-400 ° 15-20
• i
3250 60-75
375o-400 ° t5-30
375 ° 10-15
3750-400 ° i 10-20
375 ° 15-25
=
I
!
Radiant
375 ° 60-65
425°'450° I 8-12
350 ° 60-75
40
4000-450 ° 15-30
4000 10-20
4000-425 ° 10-20
400 ° 15-25
* For Multiple Rack Baking, see page 18.
** 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.
16
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 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 3.
° For multiple rack baking, use racks 1, 3 and 5. However, pizzas should be
placed on cookie sheets and baked on rack positions 2, 3 and 4.
Here are a few examples of times and tem
FROZEN
CONVENIENCE
FOODS
Chicken, fried
Donuts, glazed
Fish, batter fried
French Fries
Macaroni and Cheese
Pot Pies
Pizza
Turkey, slices with
gravy (-rv dinner)
RACK
POSITION
3
3
3
3
3
3
3
3 55-60 425 °
CONVECTION
NOT PREHEATED
Minutes Temp.°F
25 375 °
5 300 °
20 425 °
15 450 °
35 425 °
30 425 °
17 425 °
50 425 °
17
)eratures:
RADIANT BAKE
PREHEATED
Minutes
25-30
6
25-30
15-25
30-35
30-40
15-17
Temp.°F
375 °
300 °
425 °
450 °
4250
425 °
425 °
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 multiple racks.
Quantity cooking provides both time and energy savings.
The convection oven issuggested 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 espe-
cially when pans can be staggered, such as with layer cakes.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cakes (layer or sheet cakes), 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 2 and 4 are best for most baked products
but positions 1 and 3 also provide acceptable results.
For three rack baking use positions 1, 3 and 5. One exception is pizza (see
page 17).
Since foods on positions I and 5will usually be done before foods on position
3, additional cooking time will be needed for browning foods on the middle
rack. An additional 30 to 60 seconds are needed for thin foods such ascookies.
For foods such as biscuits, rolls, or muffins, allow 1to 2 more minutes. Frozen
pies and pizzas, which should be baked on a cookie sheet, need about 2 to 4
more minutes.
• Stagger small utensils, 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, 3, and 5.
• Jelly roll pans and 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 3 or 1 and 4.
18
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 utensil.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness. See pages 22-25 for directions on use of the PROBE TEMP feature
as well as suggestions for placing a thermometer probe in meat and poultry.
• 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.
19
Convection Roasting Recommendations
• Tender cuts of meat and poultry can be quickly 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 reached 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.
• If oven probe thermometer will be used, insert probe midway during cooking
process; reset cooking program and set PROBE TEMP. (See page 22.)
20
Convection Roasting (Thawed Meats Only)
Variety and
Cut of Meat
BEEF
Rib Roast (cutside 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, Roaster
Capon, unstuffed
Cornish Game Hen
Duck
Approximate
Weight
(pounds)
4to8
4to6
2to3
4to5
3to6
4to6
4to6
4to6
3to 4
10to 16
5to7
5to7
5to8
31/z to 5
5 to 7
3to4
3to4
3to5
4 to6
3to5
8 to 12
12 to 16
16 to 20
20 to 24
4 to6
3 to8
21/2 to 31/2
4to6
5 to8
1 to 11/z
4to6
Convection
Oven
Temperature
(not preheated)
OF
3250
325 °
400 °
3250
325 °
3250
325 °
325 °
325° ]
325 ° i
325 °
275 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
325 °
3500
325 °
3750
375 °
375 °
3750
350 °
Internal
Temperature
of Meat -- End of
Roasting Time
OF
1400 (rare)
160° (medium)
140°(rere)
160°(medium)
140°(rar_
140°(rere)
160°(medium)
140°(rare)
160°(medium)
1400 (rare)
160°(medium)
170° 30-40
170° 25-35
170° 3040
170° ...... 20-30
140°
160°
140°
I 160 ° (medium)
170° (well)
160° (medium)
170° (well)
160° (medium)
170° (well)
160 ° (medium)
170° (well)
170 °
170 °
170 °
180°-1850
180o-185 o
180o-185 °
180o-185 °
170o-175 °
180 °
185 °
185 °
180o-185 o
180o-1850
1850
Roasting Time
....... J
Approximate
(minutes per
pound)
20-25
25-30
20-25
25-30
15-20
2_25
25.30
20-25
25-30
20_5
2540
20-30
3040
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
21
Probe Temp
The PROBE TEMP feature enables you to cook meats and other foods without the
chore of watching a thermometer. It can be used with either radiant or convection
oven and can also be used with time-controlled baking or roasting. Upon reaching
selected internal temperature, a signal will sound to tell you the food is done and
is ready to be removed from oven.
To Use PROBE TEMP Feature
1. Insert the skewer-like probe into the
food item. For meats, the probe tip
should be located in the center of the
thickest part of the meat and not in fat
or touching a bone.
2. Place the food in the oven using the
rack position suggested on page 15.
3. Insert the probe plug into the
receptacle located behind the metal
cover plate on the right inside oven
wall. Be certain to insert plug into the
receptacle all the way.
4. Touch PROBE TEMP PAD.
Indicator Words ENTER, PROBE and TEMP will blink and the lowest probe
reading 70°F, or temperature of food if higher than 70°F, will be displayed.
ENTER PROBE FP 1
5. Touch NUMBER PADS, in order, for desired degree of doneness.
For example: touch 1 4 0 for 140°F.
(Allowable range of temperature that may be set is 90° to 199°F.)
ENTER PROBE TEMP 1
6. Touch BAKE RAD or BAKE CONV PAD.
Indicator Words ENTER, CONVCT or RAD, BAKE and TEMP will blink. All
0's will be displayed. [E.,EO B_ _P]
22
7 0 O,sp,a,
14 OF
R
Display
7.TouchNUMBERPADSforoventemperaturebytouchingnumbers,inorder.
Forexample:touch 3 2 5 for 325°F.
(Allowable range of temperature that may be set is 100° to 525°F.)
3 2 5 O,sp,a,
l
RAO
8. Touch START PAD.
Display will show minimum of 70°F then will continue to rise in I°F
increments until programmed probe temperature is reached. If E's are
displayed and PROBE Indicator Word blinks, check to see if probe is
properly connected.
I PROBE TEMP]
9. When selected internal temperature of meat has been reached, the oven
will shut off and the PROBE TEMP signal will continue to beep until
CANCEL-OFF PAD is touched.
10. Once selected internal temperature is reached, remove food immediately
to prevent overcooking. First, unplug the probe from the oven before
removing food. Hold plug with potholder.
IMPORTANT: PROBE TEMP probe must be unplugged and removed
from oven when it is not being used. If probe is left plugged in oven
and PROBE TEMP is not programmed, the oven will not start and all
E's will be displayed until probe is removed. Be sure metal cover is
over receptacle when PROBE TEMP feature is not being used.
To use PROBE TEMP feature to start at future time and shut off automatically:
1. Follow preceding Steps 1-7.
8. Touch BAKE TIME PAD.
Indicator Words ENTER, BAKE and TIME will blink. All O's will be displayed.
I ENTER BAKE _ 1
7 OF o,s.,.,
0 0 " 0 0 Display
TIME
9. Touch NUMBER PADS for approximate amount of time food will probably
cook.
For example: touch 2 3 0 for 2 hours and 30 minutes.
2"3
NOTE: Probe set temperature will control the actual bake time. Regardless
of whether it takes more or less time for food to reach set temperature
PROBE TEMP will turn oven off when food is done.
23
10.
TouchSTOPTIMEPAD.
IndicatorWordsENTER,STOPandTIMEwill blink.
AllO'swillbedisplayed.
O0 0
i o1
11.
Touch NUMBER PADS indicating approximate time of day you desire food
to be done cooking. Start time will automatically be calculated for you.
For example: touch 8 0 0 for 8:00.
I ENTER T_0ME 1
NOTE: The calculated start time is obtained by programming the length of
cooking time, BAKE TIME, and a STOP TIME. Probe set temperature will
control the completion time.
12. Touch AM/PM PAD.
Touch pad until desired AM or PM setting appears in display window.
13. Touch START PAD.
The calculated start time will be briefly displayed to inform you of the time
oven will start heating.
For example: If 2 hours, 30 minutes was touched in Step 9, page 23 and
8:00 PM was touched in Step 11, above, the display will briefly show 5:30
PM. Then display will change back to time of day and programmed
commands will be shown by Indicator Words.
To recall function programmed: To recall any command or function given
after touching START pad, touch that specific command pad. The
programmed command will appear briefly in the display window, then will
automatically return to on-going program.
STOP E
8"0 °,..,°.
STOP PM
Display
Display
NOTE: The PROBE TEMP feature can be used in other ways. To use
PROBE TEMP as a thermometer to check temperature of food
between 90° to 199°F, plug probe into oven receptacle and insert
probe in food. Touch PROBE TEMP PAD and temperature will
appear in the display.
24
Hints on Successful Use of the Probe Temp Feature
The probe should be located in the center of the thickest part of a roast.
Plan the placement of the probe tip by laying it on the outside of the meat,
marking with finger where edge of meat comes on the probe. Insert probe
into thickest part of muscle up to the marking held by finger.
• Tip of probe should not touch fat, bone or gristle.
For turkeys and large poultry products, insert probe into the thickest part
of the inner thigh. Because of variables in cooking poultry, such as size
and shape, use the thermometer as a guide to the degree of doneness but
also use conventional methods, squeezing or wiggling drumstick, to test
for doneness.
Because of the excellent insulation of the oven, the retained heat
continues to cook the meat after the signal has sounded and the oven has
cycled off. For this reason, it is important to remove the meat from the
oven as soon as the signal sounds.
Meats continue to cook after being removed from the oven. As a
suggestion, set the internal temperature 5 degrees below the desired
final degree of doneness. Allow the "standing time" before carving (15 to
20 minutes) to finish cooking the food.
Use the roasting chart on page 21 as a guide to the length of cooking time
to help plan meal serving time for meats roasted in the convection oven.
Use the handle of the probe for inserting or removing. Do not pull on the
cable. Use a potholder to remove since probe becomes hot.
• For frozen roasts, insert probe after 11/2to 2 hours.Set controls for use
with PROBE TEMP (See page 22).
PROBE TEMP feature can be used to register internal temperature of
other foods, such as meat loaf and reheated casseroles. It can also be
used to check the temperature of other foods such as 105 ° to 115 ° F water
to dissolve yeast. (See NOTE, page 24.)
• To clean cooled probe, wipe with a soapy dishcloth. Do not submerge
probe in water.
25
Broiling
The broil element provides flexibility for broiling foods. If you have aJenn-Air grill,
we recommend you use the grill 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 4 (second from the
top) is usually recommended
unless otherwise stated.
2. Touch BROIL PAD.
Indicator Word BROIL will blink and time of day will appear in display. Since
oven will automatically heat to broil temperature (550°F), numerical entry
will not be accepted.
BROIL PM
3. Touch START PAD.
Place food on roasting pan provided with oven. Broil element will preheat in 2 to 3
minutes. After broil element is red, place food in oven. Oven door MUST be left
open at broil stop position.
4. Touch CANCEL-OFF PAD to turn off oven when food is cooked.
Display will return to time of day.
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.
26
BROILING CHART
(PREHEATED)
Rack
PositionFOODS
BEEF
Steak (1")
Rare
Medium
Well
Hamburgers (%") 4
Rare
Medium
Well
PORK
Bacon
Chops (1/=,)
Chops (1")
Ham Steak
Sausage Links
Sausage Patties
LAMB
Chops (1")
Medium
Well
Patties (s,_,)
Medium
Well
POULTRY
Breast Halves
SEAFOOD
Fish Fillets, Buttered (1/4")
Scrod, Buttered (1/2") 4 8 (no turning)
Cod (1") 4 , 12 (no turning)
Lobster Tail ! 4 9-12 (no turning)
MISCELLANEOUS , :
Hot Dogs 4 2 I 2
Toast 4 1 , 1
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
4
4
4
3
4
4
4
4
4 I
I J L
3 7 ; 4
4 4 (no tuming)
Approximate Minutes/Side
1st Side 2nd Side
3 3
4 4
5 5
3 2
4 2
4 3
5
8
9
3
5
5
5 3
5 5
4 I 3
5 4
J
(no turning)
3
8
2
3
NOTE: A cooling fan may be heard during oven use. This occurs
anytime cooling of the electronic control panel is required. Fan may
come on any time during use of the oven and may continue for a
short time after the oven has been turned off.
27
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 smoke. The oven is vented through an opening on top of the control panel.
How to Prepare Oven Before Operating
the Self-Cleaning Process
• Be sure metal cover plate is covering the probe receptacle.
• Remove the roasting pan and any other utensils from the oven. These utensils
cannot withstand the high temperatures of the cleaning process.
• The oven racks and rack supports can be cleaned in the oven. However, the
oven racks and rack supports will discolor, lose shininess, and become difficult
to slide in and out if left in the oven during the cleaning process. REMOVE
RACKS AND RACK SUPPORTS FROM OVEN IF THIS DISCOLORATION
WILL BE OBJECTIONABLE. As asuggestion, do not leave the racks in the oven
during each self-cleaning process if they do not need to be cleaned since they
will discolor to adull 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 be removed in the self-cleaning process. Be sure to read special tips on
page 30 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, 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 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-cleaning process since
the high heat will bake on any soil that is present. DO NOT USE COMMERCIAL
OVEN CLEANERS TO CLEAN THESE AREAS.
DO NOT ATTEMPT TO CLEAN, RUB, OR APPLY WATER TO GASKET ON
OVEN DOOR. The gasket is essential for agood door seal. Rubbing or cleaning
will damage the gasket and may affect the seal.
Wipe up excess grease and food spillovers which have not baked on the bottom
of the oven. Large accumulations of soil can cause heavy smoke or fire in the
oven during the cleaning process. For ease of cleaning, the heating element can
be lifted slightly.
Although smoke or fire in the oven is a normal occurrence and there is no safety
problem, there will be venting of excessive smoke and odor.
28
Steps to Follow for Self-Cleaning Process
To set oven to start cleaning immediately:
1. Touch SELF CLEAN PAD.
An automatic program of three hours is pre-set into control panel for an
average soiled oven. If oven is heavily soiled, touch 4 and program will be
extended to four hours. If lightly soiled,
touch 2 and the program will be reduced to I __ I
consideration the preheat time before
two hours. The program time takes into I CLEAN 3 " ] Display
cleaning and the cool down time after
cleaning when oven may be unlocked.
2. Close and lock oven door. Move DOOR LOCK LEVER to full right position.
3. Touch START PAD.
Indicator Word CLEAN and time of day will _"
8"45 °".'°,
appear when oven temperature reaches 550°F LOCK
appear in display. Indicator Word LOCK will LCLEAN
and door cannot be opened until temperature
drops below 550°F.
NOTE: If the word door appears in display,
you have omitted Step 2.
4. Oven beeps once and stops automatically after programmed cleaning time
elapses. Oven door will not unlock until oven cools to a safe temperature.
When this occurs, the Indicator Word LOCK goes out. During the cleaning
process, the time remaining before having access to the oven can be recalled
by touching the SELF CLEAN PAD.
To set oven to start cleaning at a later time:
1. Repeat preceding Steps 1 and 2.
3. Touch STOP TIME PAD.
Touch number pads for desired time cleaning process is to be completed.
Time set has to be at least two to four hours ahead of time displayed on clock
depending upon time to clean, set in Step 1 above. If less time has been
programmed, all E's appear.
[
AM}
o o r] Display
J
Touch pad until desired AM or PM setting " Display
,Touo AM PMPAD[
appears in display. STOPPM E
5. Touch START PAD.
Display will briefly show the time of day oven will automatically turn on. At that
time the oven will beep once to indicate oven has turned on. Display will show
time of day, CLEAN and STOP.
6. Oven beeps once to signal start of delayed function and beeps once when oven
stops automatically after programmed cleaning time elapses. Oven door will
not unlock until oven cools to a safe temperature. When this occurs, the
Indicator Word LOCK goes out.
To stop cleaning process:
1. Touch CANCEL-OFF PAD.
If Indicator Word LOCK is not displayed, door can be opened; if LOCK is
displayed, oven will have to cool before door can be opened.
DO NOT TRY TO UNLOCK THE DOOR WHILE LOCK INDICATOR WORD IS
DISPLAYED.
29
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 is vented in the front, vapors,
moisture, etc. may be seen coming from this area.
• 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 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 length of cleaning time was not enough. Increase the cleaning time
for future cleanings. The normal cleaning program is 3 hours. More than 3
hours may be selected if necessary. See page 29, step 1.
• 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 the underside of rack edges and the front edges of the rack
supports with a light 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 a soap-filled
scouring pad or mild cleanser; rinse well.
• It is better to clean the oven regularly rather than waiting 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 unlock 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.
3O
Other Hints on
Caring for Your Oven
Cleaning Other Surfaces of Your Oven
Door and control panel trim: The metal trim around the door and the control panel can
be cleaned with any non-abrasive cleansers such as Bon Ami or soapy water; rinse
well. Be careful not to use an excessive amount of water.
Glass on the control panel front and oven door front: To clean, use any suitable glass
cleaner or soapy water. Spray glass cleaner then wipe the panel.
NOTE: When wiping the panel there is apossibility of entering or changing settings of
the oven control.
Oven Light Bulb
Before replacing bulb, disconnect power to oven at the main fuse or circuit breaker
panel. Be sure that the entire oven cavity including the light bulb is cool before
attempting to remove.
To replace 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 isdisconnected 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.
31
Oven Racks and Rack Supports
Oven Racks: To remove, pull forward to the "stop" position, lift up on the front of
the rack and pull out.
Oven Rack Supports: To remove, lift support holders from slotsat the front of the
oven then move supportsaway from oven wall. Pull forward to remove from oven.
To replace, reverse procedure. Be sure front supports are correctly in place so
that racks will be level.
32
Other Uses of Your Oven's
Electronic Controls
Alarm
The ALARM can be set to signal one-time or to repeat at the same time daily. The
signal beeps for 10 seconds, pauses 50 seconds, then repeats 10 times unless
ALARM OFF PAD is touched.
To set alarm for a one-time signal:
1. Touch ALARM SET PAD once.
Indicator Words ENTER, ALARM and TIME will blink. All O's will be displayed.
touching ALARM SET PAD and first numeral,
the ALARM SET PAD must be touched again U U
(If m°re than 8 sec°nds elapse between [E_TE" 0 0]_ . II_
to repeat sequence.) ALARMT_ME
2. Touch NUMBER PADS for time of day desired; enter in order.
For example: touch 3 0 0 for3:00 [ENTE" 3 0 0]
3. Touch AM/PM PAD until desired AM or PM setting appears in display window.
4. Touch START PAD. PMALARMT,ME
Alarm is now set to beep at set time for a one-time only signal. Display will
indicate alarm is set by Indicator Word ALARM.
[ O01°'"
5. Touch ALARM OFF PAD once to cancel programmed function.
To set alarm for a repeated daily signal:
1. Touch ALARM SET PAD twice.
Indicator Words ENTER, ALARM and TIME will blink. All O's will be displayed.
0 0 " 0 0 Display
2. Touch NUMBER PADS for time of day desired; enter in order.
For example: touch 5 3 0 for 5:30. _'E,TE,
• Display
PM ALARM TIME
• Display
PM ALARM
ALARM TIME
Display
L
3. Touch AM/PM PAD until desired AM or PM setting appears in display window.
530J o,..,..
PM ALARM TIME
5 "3 0
PM ALARM TIME
33
4.TouchSTARTPAD.
Alarmisnowsettobeepatsametimeeachday.Displayindicatesalarmissetby
IndicatorWordALARM.Displayreturnstotimeofday.
5.TouchALARMOFFPADonce to cancel beeping signal.
Touch ALARM OFF PAD twice to cancel programmed command.
To recall alarm time set: Touch ALARM SET PAD once.
Display will briefly show programmed time, then return to time of day.
Low Oven Temperature Use
Dehydration: The low temperature setting combined with the moving air in the
convection oven creates suitable drying conditions. Covers for oven racks can be made
inexpensively and easily.
To make cover for oven rack:
1. Cut a piece of nylon net the width of a rack
less 2 inches and twice the depth. Sew
Velcro TM or snap tape to shorter ends.
2. Slip netthrough back support. Wrap around
rack. Fasten snugly. Clean in washing
machine. Store rolled up in drawer.
CAUTION: It is recommended that
maximum oven temperature should not
exceed 140°F.
To set oven to dry food:
1. Arrange food on drying racks; put racks in
oven.
2. Touch BAKE CONV PAD.
3. Touch 1 0 0 PADS.
4. Touch START PAD.
Tips on drying foods:
• Drying times vary due to numerous factors
such as juiciness or ripeness of food,
thickness of slices, volume in oven,
humidity when drying food.
• Prop oven door open slightly (use small measuring cup) to allow moisture to
escape.
• Quality of dried food is determined greatly by quality of food being used.
• Spread food in single layer, not overlapping.
Recommended references:
Beyer, Bee. Food Drying at Home the Natural Way. Los Angeles, CA.: J.P. Tarcher, Inc.,
1976.
DeLong, Deanna. How To Dry Foods. Tucson, AZ.: H.P. Books, 1979.
Hobson, Phyllis. Garden Way's Guide To Food Drying. Charlotte, VT.: Garden Way
Publishing, 1980.
34
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 oven operates:
• check for a blown circuit fuse or a tripped main circuit breaker.
• check if oven is properly connected to electric circuit in house.
• check if clock has been set; reset clock (See page 9.)
If clock and/or lights operate but oven does not heat:
• NUMBER PADS may be set incorrectly or START PAD not touched
• may be set for delayed start
If the oven light does not work:
• the light bulb is loose or defective
oven light does not work during self-cleaning process.
If oven
If oven
If oven
If foods do not broil properly:
will not go through self-cleaning process:
controls may be improperly set, or START PAD not touched.
door may not be locked.
did not clean properly:
oven may need longer cleaning time.
excessive spills were not removed prior to self-cleaning process.
door will not unlock:
oven may not have cooled to safe temperature
after self-cleaning
process
• electric current coming into the oven may be off.
the function pads may not be set properly, START PAD not touched.
check rack position.
voltage into house may be low.
36
If EEEE appears in display window this indicates an incomplete or incorrect
setting of control panel has been given such as:
• probe plug not in place when using PROBE TEMP command
• time set not logical when using BAKE TIME and STOP TIME
• invalid temperature such as 550°F.
• invalid time on clock such as 14:00.
If baked food is burned or too brown on top:
• food may be positioned incorrectly in oven.
If foods bake unevenly:
• the oven may be installed improperly.
• check the oven rack with a level.
• stagger utensils; do not allow utensils to touch each other or oven wall.
• check instructions for suggested placement of utensils on oven rack.
If cooking results are less than expected:
• the utensils 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
circulation in the oven.
• check instructions for preheating, rack position and oven temperature.
If PROBE TEMP does not work:
• check to be sure probe plug is properly inserted into oven receptacle.
• probe may not be positioned in food properly.
• PROBE TEMP numbers may be set incorrectly.
If baking results differ from previous oven:
• oven thermostat calibration may differ between old and new ovens.
Follow recipe and use and care directions before calling for service since
the calibration on the previous oven may have drifted to a too high or too
low setting.
If You Need Service
call the authorized Jenn-Air Service Contractor listed in the Yellow Pages
or the dealer from whom your appliance was purchased.
your Jenn-Air Service Contractor can provide better and faster service if
you can accurately describe problems and give 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 service.
NOTE:
Complete service and parts literature are available from any authorized Jenn-Air
Parts Distributor.
All specifications subject to change by manufacturer without notice.
37
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