Jenn-Air W122 User manual

JENN-AIR_
UseandCareManual
Self-Cleaning Radiant Bake
and Convection Oven
MODELS W122, W266
ForMicrowaveOvenUse& Care,referto CatalogNo.MU166UA i

About Your
Jenn-Air Oven
Your Jenn-Air oven combines the best of two cooking methods,
convection and radiant bake (conventional) baking or roasting, in a
self-cleaning oven.
The Jenn-Air convection oven isactually a conventional oven that
circulates heated air within the oven. As both bake and broil heating
elements cycle on and off with the thermostat, afan 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 fla-
vor and juiciness with less shrinkage than radiant heat 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.
You can cook your "old favorite" recipesasyou haveinthepast.
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.
Thebroil element isconvenient for top browning and oven broiling
of foods.
The time bake feature can beused with either theconvection or
radiant bake oven.
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 will also assure you of achieving the finest cooking results
with the foods you prepare..,year afteryear.
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 prob-
lems. Therefore the following safety precautions should be
observed:
1. Be sure your appliance is properly installed and grounded
by a qualified technician.
2. Never use your appliance for warming or heating the room.
3. Children should not be left alone or unattended in area
where appliance is in use. They should 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. Flammablematerials 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 heating elements. Donot use a towel
or other bulky cloth.
9. Use care when opening oven door. Let hot air or steam
escape before removing or replacing food.
10. Do not heat unopened food containers. Build-up of pres-
sure 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 not clean door gasket.The door gasket is essential for a
good seal.Care should be taken not to rub, damage or
move the gasket.
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
broil and cleaning cycles. Ifnot, call aserviceman before self-
cleaning again.
18. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN. Heating elements may be hot even
though they are 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 have had sufficient time to cool.Other surfaces of the
appliance may become hot enough to cause burns--
among these surfaces are: oven vent openings and sur-
faces near these openings, oven doors, windows of oven
doors.

Oven Operation
Oven Controls Panel
Indicator Lights:
Oven light switch Rke
Temperature knob :lean
W266
\
Selector knob Door lock lever Clock controls and minute timer
Indicator Lights:
Oven light switch Bake
Temperature knob .Lock
Clean
Selector knob Door lock lever Clock controls and minute timer
Door lock switch

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 Switch (W122 only)
• Used in conjunction with DOOR LOCK LEVER to lock door for the self-cleaning
process.
Selector Knob
• This knob controls the oven operation. To operate the oven, turn to desired setting, then
turn TEMPERATURE knob to desired setting.
The settings are:
OFF Theoven will not operate when knob ison this setting.Keep knobon
this position when oven is not is use.
BAKE Use for radiant bake (conventional) baking or roasting.
TIME BAKE Usewith clock controls for automatically starting and stopping oven
when baking or roasting in the radiant bake oven.
CONVECT Use for convection baking or roasting.
TIME CONVECT Usewith clock controls for automatically starting and stopping oven
when baking or roasting in the convection oven.
BROIL Usefor top browning or oven broiling of foods.(See pages 18-19.)
CLEAN Usefor self-cleaning process.(See pages20-23.)
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.
Bake 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 asthis
temperature is maintained during cooking.
IA_ck Indicator Light
• Will glow after the oven door has been automatically locked and after the oven tempera-
ture is over 550° F. Door will lock automatically and cannot be opened until oven
temperature drops below 550°F.
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.
Clock Controls and Minute Timer
• Features time of day, MINUTE TIMER, and clock controls to start and stop oven
automatically. (See page 8.)
Door l_Dck Lever
• Use in conjunction with DOOR LOCK SWITCH to lock oven for self-cleaning process.
For model W266 Microwave Use and Care information, refer to manual number
MU166UA.
7

Clock Controls
W266
W122
To Set Clock
Push in clock or MINUTE TIMER knob and turn in either direction to correct time.
ResetMINUTE TIMER to OFF position.
Minute Timer
This interval timer reminds you when any cooking period,up to 60 minutes, has
expired. Simply turn pointer to number of minutes desired. (The MINUTE TIMER
on model W266isthe smallest pointer on the clock,) Do not push knob in asthis will
reset the clock. At the end of the selected period, the timer will sound. Turn to OFF
position to discontinue signal. Timer does not control baking.
Clock-Controlled Baking
Toset oven to start at future time and shut off automatically:
1.Set "Start" time--Push in and turn START knob to time you want food to
start cooking.
2. Set "Stop" time--Push in and turnSTOP knob totimeyou want food tostop
cooking.
3. Turn SELECTOR knob to TIME BAKE or TIME CONVECT.
4. Turn TEMPERATURE knob to desired oven temperature.
To set oven tostart immediatelyand shut off autonnatlcally:
1. Set "Stop" time--Push in and turn STOP knob to time you want food tostop
cooking.
2. If the START knob is pushed in, turn it clockwise until it pops out.
3.Turn SELECTOR knob to TIME BAKE or TIME CONVECT.
4. Turn TEMPERATURE knob to desired temperature.
NOTE: After clock-controlled baking, turn SELECTOR and TEMPERATURE
knobs to OFF position
8

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 BAKEINDICA-
TOR LIGHT cycles off, the oven is preheated to the selected temperature. Place
the food in the oven. The BAKE 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.Refer to charts in the baking and roasting sections for
recommendations for specific foods. See page 14 for suggestions and guidelines for
multiple rack cooking.
Use lack Position #1 for:
Roasting large cuts 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.
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.
NOTE: Three racks provided only. ]
with model W266
9

Baking
General Baking Recommendations
• When cooking foods for the first time in you r 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
BAKE INDICATOR LIGHT cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on page 9 and in various baking charts.
• Allow about 1 to 11/2inches of space between the oven side walls and
pans to allow proper air circulation.
• When baking foods in more than onepan, place them on opposite corners
of the rack. Stagger pans when baking on two racks so that one pan does
not shield another. (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 aloneness (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 1 or be removed to a dull or glass pan.
NOTE W266 OWNERS: A cooling fan will cycle on and off intermittently during baking
and roasting. The fan may also continue to operate after the oven is turned off.
10

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 12 compares times and temperatures of many
baked foods. Use this as reference.
• For better browning, large pans 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. (See above photo.)
• Cookie sheets should be without sides and made of shiny aluminum.The best
size to use for cookie sheets and jelly roll pans is 151/2x 12-inches (overall size,
includes handles).
Cookbook • •. "Complete
Cooking with Jenn-Air"
This cookbook by Jenn-Air features outstanding
recipes and cooking tips you'll enjoy using with
your new Jenn-Air grill and all the grill and cook-
top accessories. It also contains a big section on
oven baking with instructions for both convection
and conventional baking of each recipe. A great
way to learn about the flexibility and flavor your
Jenn-Air grill-range and oven offers! Over 400
recipes with hundreds of food and "How to do it"
photos. Deluxe hardcover edition, 192 pages.
Model A905
11

Baking Chart
Radiant
Pan Rack* Temp. (°F) Convection Temp. (°F) Bake
Product and Type Size Position Preheated*;* Time** Preheated Time**
i , i
I
CAKE , ,
Yellow- 2 layers 9" 2 or 3 325° ' 30-35 350° 30-35
White - 2 layers 9" 2 or 3 325o 22-30 ' 350° ' 25-30
Chocolate - 2 layers 9"2 or 3 , 325° 30-35 350° 30-35
Bundt tube , 1 or 2 , 325° 40-45 350° '35-45
Angel Food tube 1 or 2 350 ° 28-30 375° 30-40
Pound Cake loaf 2 _ 300° 40-50 ' 325° 40-50
Snacking Cake 8x8" 2 , 350° , 25-30 375° 30-35
Cupcakes I 3 , 325° 15-20 350 ° 15-20
Sheet Cake 15x10" 3 325° 20-25 J 350 ° 20-25
PIES , , '
Two Crust ....
Fruit, fresh 9"2,375o-400 °35-45 400°-425 ° 35-55
Fruit, frozen 9"1 375°-400 °45-55 400°-425°45-60
Ei,
One Crust , ,,
Custard, fresh 9"3 325°45-50 350°35-40
COOKIES , _ ''
•I o o 12'
Choco ate Ch p 3 /325 -350 , 8-350°-375 ° 8-12
°7o
PeanutButter ]33250-350 ° 8-12 350 -3 5 8-12
Sugar ' I3 325o-350 ° 8-12 350o-375 ° 8-12
iI
Brownies _ 8x8" 2 325° 30-40 350 ° 30-40
, j J l
BREADS, YEAST l I , I
Loaf loaf 1or 2 350°25-30 375 °30-40
35O° 6O-75
Gingerbread 9x9" I 2 325° 40 350° 40
! o 4 o
Cornbread 8x8"2 375°-400 ° 15-30 400 - 50 , 15-30
Cornbread Muffins I3 375° 10-15 400° 10-20
1
Biscuits I 3 375o-400 ° 10-20 400o-425° 10-20
Muffins 3 375° 15-25 400° 15-25
* For Multiple Rack Baking, see page 14.
** 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.
12

Convection Baking of
FrozenConvenience 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 #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 fell" examples of times and temperatures:
French fries
Pizza 3
Turkey, slices with
gravy (TV dinner) 3 50
13

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 13).
• Since foods on positions #1 and 5 will 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 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, 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.
NOTE: Three racks provided with model W266 only.
14

Roasting
General Roastin Recommendattons
•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.
•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.
NOTE W266 OWNERS: A cooling fan will cycle on and off intermittently during baking
and roasting. The fan may also continue to operate after the oven is turned off.
15

Convection Roastm 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 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 oasun. 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.
16

Convection Roasting (Thawed Meats Only)
Convection Internal
Oven ' Temperature Approximate
Approximate Temperature of Meat -- End of Roasting Time
Variety and Weight Roasting Time (minutes per
Cut of Meat (pounds) °F pound)
BEEF
Rib Roast (cutside down) 4to8 t 325 ° 140 ° (rare) 20-25
, I 160 ° (medium) 25-30
4
Rib Eye Roast ' to 6 325 ° 140° (rare) 20-25
160 ° (medium) 25-30
Loin Tenderloin Roast 2 to 3 _ 400 ° 140 °(rare) t5-20
Round Eye Round Roast 4 to 5 325 ° ' 140° (rare) 20-25
160 ° (medium) 25-30
Top Sirloin Roast 3 to 6 , 325 ° 140° (rare) 20-25
160° (medium) 25-30
Round Tip Roast 4 to 6 325° 140° (rare) 20-25
160° (medium) 25-30
PORK
Shoulder Blade Roast, 4 to 6 '325 ° 170° 30-40
Boneless I I
Shou der BadeRoast 4 to 6 325 ° ' t70°o25-35
Lo n Bade or S rio n Roast 3 to 4 325 ° 170 30-40
Leg (Fresh Ham) 10 to 16 325 ° ' 170 ° 20-30
Ham, Half (Fully cooked) 5 to 7 325 ° 140° 20-30
Ham, Half (Cook- 5 to 7 275 ° 160° 30-40
before-eating) ]
Arm Picnic Shoulder 5 to 8 325 ° 140 ° ' 20-25
!
LAMB I
Shoulder Roast, Boneless 31/_to 5 325 ° 160° (medium) 30-35
r 170 ° (well) 35-40
Leg, Whole 5 to 7 325 ° 160° (medium) _ 25-30
{
, 170° (well) ' 30-35
I
Leg, Shank Half 3 to 4 160° (medium) 25-30
170° (well) 30-35
Leg, Sirloin Half 3 to 4 325° 160° (medium) , 30-35
, ' 170° (well) , 35-40
' ' I l
o
VEAL 4to6 325 170°35-40
3 to 5 325°170°35-40RibRoast
Shoulder, Boneless
Leg, Half,Boneless 3 to 5 325 ° 170° 35-40
i
POULTRY
Turkey,unstuffed 8 to 12 325 °180°-185 ° 15-17
Turkey, unstuffed 12 to 16
Turkey, unstuffed 16 to 20
Turkey, unstuffecl 20 to 24
Turkey, Whole, Boneless 4 to6350 ° 170°-175 ° 25-35
Turkey, Breast " 3 to 8 325° I 180° = 25-35
Chicken, Fryer 2V2to 31/2 375 ° 185 °, 18-22
Chicken, Roaster 4 to 6 , 375 ° 185° " 15-20
Capon,unstuffed 5 to 8 ', 375 ° 180°-185 ° 15-20
Cornish Game Hen 1 to 1V2 375 ° 180°-185 ° 35-45
Duck 4 to 6 350 ° 185°_ 15-20
17

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 onthe 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. 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 posi-
tion 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 sincethis prevents fat drippings from draining
into bottom of pan.
• Beforebroiling, remove excess fat from meatand score edgesof fat (donotcut
into meat) to prevent meat from curling.Salt after cooking.
18

• 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.
• 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 it does not,the oven broil element
will cycle on and off. If the fan does not operate, contact your authorized Jenn-Air
Service Contractor for repair.
BROILING CHART
(BROIL, 550°F, PREHEATED)
, I
Rack Approximate Minutes/Side
, , i
FOODS } Position I 1stSide 2nd Side
BEEF I I I
Steak (1") _ 4 i r
Rare i i 3 3
4 4
Medium ] 5 I
Well 5
Hamburgers (3_,,) 4 3
Rare t 2
Ii 4 ' 2
Medium _ 4 ' 3
Well IJ
PORK
Bacon 4 t 5 ' (noturning)
Chops (1/2") , 4 ' 8 3
Chops (1") 3 _ 9 _ 8
4 , 3 2
HamSteak4_ 5
SausageLinks ,3
SausagePatties 4 5 1
LAMB
Chops(1") 4
Medium 5 3
Well 5 5
Patties(3_,,) 4
Medium 4 3
Well 5 4
POULTRY
BreastHalves 3 7 4
SEAFOOD
Fish Fillets,Buttered (W') 4 4(noturning)
Scrod, Buttered (V2") 4 8 (no turning)
Cod (1") 4 12 (no turning)
Lobster Tail 4 9-12 (no turning)
MISCELLANEOUS ' '
HotDogs 4 2 2
Toast 4 1 1
NOTE: This chart is a suggested guide.The times may vary with food being cooked.
19

Oven Cleaning
How the Self-Cleaning Process Works
When the oven knobs 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
• Remove the roasting pan and any other
pans from the oven.These pans cannot
withstand the high temperatures of the
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).(See photo at right.)
--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 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 a good 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.
• Although smoke or fire in the oven is anormal occurrence and there is no safety
problem, there will be excessive venting of smoke and odor.
2O

• The oven racks and rack supports can be cleaned inthe oven.However, the oven
racks and rack supports will discolor, lose shininess, and become more 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 a dull silver after many cleanings. Be sure to read special tips on
page 23 if oven racks are cleaned during the self-cleaning process.
Steps to Follow for Self-Cleaning Process
1. Turn SELECTOR knob to CLEAN.
2. Turn TEMPERATURE knob fully clockwise to
CLEAN until it comes to a full stop. The door
cannot be locked if TEMPERA TURE knob is
not in the CLEAN position.
3. To set clock for desired cleaning time, use one
of the following procedures:
To set oven t_D start cleaning immediately:
a. Check START dial to be certain pointer is at the same time of day as the oven
clock. If not,turn until knob pops out and cannot be turned.
b. Push in and turn STOP dial 2V2hours beyond time indicated on the clock to clean
an average soiled oven.If heavily soiled, set ahead 4 hours.
To set oven I_ start cleaning at a la/er time:
a. Push in and turn START dial to the time desired for the self-cleaning process to
begin.
b. Push in and turn STOP dial to 21/2hours beyond time set for start.Ifoven is heavily
soiled, set ahead 4 hours.
4. Close oven door.
5. For Model W122: Depress DOOR LOCK SWITCH on control panel. Simultaneously,
move DOOR LOCK LEVER to the full right position; then release DOOR LOCK
SWITCH.
For Model W266: Move DOOR LOCK LEVER to the full right position.
21