Jenn-Air W156 User manual

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mWW°
Useand Care Manual
Self-Cleaning Radiant Bake
and Convection Wall Ovens
MODELS W156, W256, WM277
ForWM277MicrowaveOven,refertoUseandCareManualforM167.

About Your
Jenn-Air Oven
Congratulations on your choice of a Jenn-Air wall oven. Your
Jenn-Air convection 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 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, 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.Conse-
quently, 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 cook-
ing, your oven 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 isconvenient for top browning and oven broiling
of foods.
The time bake feature can be used with either the convection
or radiant bake oven.
Before you begin cooking with your new oven, 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 oven. By following the
instructions carefully, you will be able to fully enjoy and properly
maintain your oven and achieve excellent results with the food
you prepare.
Should you have any questions about using your Jenn-Air oven
or need a use and care manual, write to us. Be sure to provide
the model number.
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.
6. 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 heating elements. Do not 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 noiseshould be heard during the
broil and cleaning cycles. If not, call a serviceman 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 surfaces near these openings, oven doors,
windows of oven doors.
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 oven is engaged in the self-clean cycle,
there may be some low level exposure to some of the listed substances,
including Carbon Monoxide. Exposure to these substances can be
minimized by properly venting the range to the outdoors during the
self-clean cycle.

Oven Operation
Oven Control Panel
The control panel is designed for ease in programming. The Display Window features
Indicator Words which will flash to prompt you for the next step.
To program:
1. Touch the function pad to give command desired.
2. Turn the Set Dial to enter time or temperature.
NOTE: Three seconds after turning dial, time or temperature will automatically be
entered.If more than 10 seconds elapse between touching a pad and turning
set dial, control is not set and Display will return to previous Display.
UpperOven LowerOven
-
\ V r/ DISPLAY WINDOW DIAL
FUNCTION PADS
Function Pads:
Bake Use for conventional baking or roasting.
....
Clean Use to set self-cleaning process.
IBroil I Use for top browning or oven broiling.
Probe Use to set desired internal temperature when using probe. (Models W156
andW256 upper oven.)
Convection I
Bake Use for convection baking or roasting.
ICancel Cancels all programming except Timer.
Upper Use for clock controlled cooking.
CookTime
Lower Use for clock controlled cooking.
CookTime
IClock I Useto set time of day.
ITimer Use to signal expiration of a time period up to 11hours and 50 minutes.
IStop Usefor clock controlled cooking and cleaning when a delayed start isdesired.
Time 6

Set Dial: Use toset time or temperature.
Display Window: Shows time of day, timer, and oven functions.
"_" Oven Light Switch (Control Panel -Lower Right):The oven light
automatically comes on whenever the oven door is opened. When door is closed,
push in oven light switch to turn oven light on or off.
Display Window
Time Functions JOven Functions I Oven Functions
(Model W256 Lower Oven)
,-,,-, I
CLEAN OVEN [] [] LOCK
Disl)layNumerals:
• Show time of day.
•Countdown of time remaining when using time functions.
• Show temperature of oven as it rises to reach programmed temperature and
the set temperature once it is reached.
• Show internal temperature of food as it rises when temperature probe is used.
(Model W156 and W256 upper oven.)
• Serve as a reminder to shut oven door, if it is open, for self-cleaning operation
when the word, door, is displayed.
• Recall programmed temperature or time when commanded.
• Show oven selected.1 - is the upper oven; 2 - is the lower oven. (Model
W256.)
Indicator Words:
• Flash to prompt next step.
• Indicate status of programmed function.
• Show programmed function when recalled.

Clock Controls
When electrical power is supplied or after power interruption, the last clock time
displayed before power was interrupted will flash.Time will advance and continue
to flash until clock is reset.
To set time of day:
1. Touch Clock Pad.
Indicator word TIME willflash and AM or PM and time digits will appear in
the Display. (If more than 10 seconds elapse between touching Clock Pad and
turning the Set Dial, the Clock Pad must be touched again in order to set clock.)
2.Turn Set Dial in either direction until correct time of day appears in Display.
NOTE: Three seconds after turning dial, time of day will automatically be entered.
Once the time is set, the AM or PM indicators will not show unless the
Clock Pad is touched.
To recall time of day when another time function is showing: Touch Clock Pad.
(Note: AM or PM will not remain in the Display.)
To change time of day set on clock: Repeat above sequence.
NOTE: Clock time cannot be changed when oven has been programmed for
Timed Bake, Timed Convect or Self-clean. Cancel program before
reprogramming clock.

171111ep
IMPORTANT: ThisintervalTimer can be used to remind you when a period, up
to 11 hours and 50 minutes, expires. It can be used independently of any other
...... oven activity and can be set while another oven functionisoperating. The Timer
does not control the oven.
To set Timer:
1.Touch Timer Pad.
The Indicator Word Timer flashes and "0:00" appears in the Display.
2.Turn Set Dial clockwise until desired number of minutes and seconds or hours
and minutes appear in Display.
NOTE:If more than 10 seconds elapsebetween touching Timer Pad and turning
Set Dial, the TimerPadmust be touched again to set the numbers.
IMPORTANT: This is the only function where time can be entered in minutes
and seconds. When entering minutes and seconds, minutes are to the left of
colon and seconds to right of colon.When entering hours and minutes, hours
are to the left of the colon with the Hr Indicator word and minutes are to the
right of colon.
EXAMPLE: Turn the dial to ":05" for 5 seconds, "5:00" for 5 minutes, or "5 Hr:00"
for 5 hours and 0 minutes.
•r"l
.LI7TIMER
5 seconds
".... 5 •i-I FI•l-tLl
TIMER
5 minutes
--I LILI
TIMER
5 hoursand 0 minutes
Countdown will start after 3 seconds.Countdown will have display precedence
over other time functions.At end of time set, the Timer will beep 3 times.
To cancel Timer:
1. Hold in Timer Pad for 3 seconds.
OR
2. A.Touch Timer Pad.
B.Turn SetDialcounterclockwiseuntil ":00" appears inDisplay Window.
NOTE: Touching Cancel Pad to cancelsignal will cancelALL selected oven
programming.
9

Oven Operation Baking or Roasting
2. Toucl"
3.Turn Set
To set oven on bake or convection bake:
1. Place oven racks on proper rack positions.(See p. 11)
2. Touch Bake Pador Convection BakePad.
Indicator Words BAKE or CONV BAKE will flash and 3 dashes will be shown.
NOTE: If more than 10 seconds elapse between touching a pad and turning
the Set Dial, the oven is not set and Display will return to previous Display.
3. Turn Set Dial until desired oven temperature appears in the Display.
The Set Dial must be turned clockwise one click. 325 ° will appear.The Set
Dial can then be turned in either direction until the desired temperature is set.
(Allowable range is 140° to 550°.)
After 3 seconds the oven will begin to preheat. The Indicator Words ON, PRE,
and either BAKE or CONV BAKE will appear in the Display.The temperature
shown will be 140°or the oven temperature whichever is higher.
NOTE: The Indicator Word PRE will not appear if the actual oven temperature
is within 100 °of the set temperature.
EXAMPLE: If at 10 o'clock you set the oven for 350 ° for convection baking,
after 3 seconds the Display will show:
I!-I"i-I i-I IHD,o
[]
During the preheat, the Display will show a rise in 5°increments until programmed
temperature is reached. When the oven is preheated, the oven will beep, the
ON and PRE Indicator Words will go off, and programmed oven temperature
will be displayed.
NOTE: Oven will preheat for approximately 5 to 9 minutes.There will be no
beep if the PRE Indicator Word was not shown.
IMPORTANT: Whenever ON appears in the Display, the oven is heating.
To recall temperature set during preheat: Touch the appropriate Bake orConvection
BakePad. Temperature will be briefly displayed, then will automatically return to
on-going program.
To change temperature set: Touch appropriate pad and turn Set Dial to new desired
tem peratu re.
4. Touch Cancel Pad to turn oven off at end of baking.
10

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.
NOTE W256 OWNERS: A second offset rack was packaged in your oven.
(flat rack)
(offset rack)
(flat rack)
Use RackPosition#1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard
pie, dessert souffle.
Use RackPosition #20 (offsetrack 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 Position #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 RackPosition #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position#4o (offset rack on #4):
Most broiling.
Multiple Rack Cooking:
Two rack, use #2o and 4. Three rack, #1, 3o,and 4.
11

Clock-Controlled Baking or Roasting
BASIC INSTRUCTIONS
1. Touch Bake Pad or Convection Bake Pad.
2. Turn Set Dial to desired temperature.
3. Touch Cook TimePad.
4. Turn Set Dial to enter cooking hours & minutes.
5. Touch Stop Time Pad.*
6. Turn Set Dial to enter Stop Time.*
*Omit steps 5 & 6 if you want baking to start immediately.
To set oven to start immediately and shut off antomatically:
1. TouchBake Pad orConvection Bake Pad.
Indicator Words BAKE or CONV BAKE will flash and 3 dashes will beshown.
2. Turn Set Dial until desired oventemperatureappears in theDisplay.
TheSetDial must be turned clockwiseoneclick. 325°will beshown. Then, the
Set Dial can be turned in either direction until thedesired temperature isset.
After 3 seconds theoven will begin to preheat. TheIndicator Words ON, PRE, and
BAKE or CONV BAKE will appear in the Display. The temperature shown will be
140°or thetemperature oftheoven, whicheveris higher.
EXAMPLE: Ifat 10 o'clock you set theupper oven for 350° for convection baking,
the Display will show:
tr'l.r'lF-t I 0o
tU. LILI0.v[]
During thepreheat, theDisplay will show a risein 5 ° increments until programmed
temperatureis reached. When theoven is preheated, theoven willbeep,theON
andPRE Indicator Words will go off, and programmed oven temperature will be
displayed.
NOTE: The Indicator Word PRE will not appear in the Display if theactual oven....
temperatureis within 100°of theset temperature. Therewill beno beep ifthePRE
Indicator Word was not shown.
IMPORTANT: Whenever ON appears in theDisplay, theoven is heating.
3. TouchCook Time Pad.
Indicator Words OVEN andTIME will flash andDisplay will show "0 HR :00".
NOTE W256 OWNERS: Theappropriatenumber0-upper oven; 2-lower oven) will
also flash.
4. Turn Set Dial to entercooking hours in 5 minuteincrements.
Hours areto left ofcolonandminutesto right ofcolon.
(Allowable rangeis5 minutes to 11 hours and 50 minutes.)
EXAMPLE: Ifcooking timeselectedfortheoven is 2 hours and 30 minutes, the
Displaywill show: :3r-,°LtCONVPRE_- BAKE
OVEN TIME []
After 3seconds, thetime of dayreturns to theDisplay.
12

IMPORTANT: Oven will preheat for approximately 5 to9 minutes. At end of
programmed Cook Time, oven will shut off automatically; retained heat will continue
to cook food. Clock controlled cooking 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 use Timer to signal end of baking time.
At the end of programmed Cook Time, the oven will shut off automatically and a
"beep" will signal 3 times.
To set oven to start atfuture time and shut off automatically:
1. Follow preceding Steps 1-4.
5. Touch Stop Time Pad.
Indicator Words OVEN, STOP and TIMEwill flash. Display will show thecalculated
stop time based on current time of day and cook time.
NOTE W256 OWNERS: The appropriatenumber (1-upper oven; 2-lower oven) will
also flash.
6.Turn Set Dial clockwise.Astop time can only be accepted for later in the day.
NOTE: Sincefood continues to cook if left in the oven,it issuggested that the clock
controls be used primarily to start theoven when no one is in thekitchen.Provisions
should be madeto havethefood removed as soonas thesignal has sounded.
EXAMPLE: If at10 o'clock you set theoven for 350°convection baking and 2 hours
and 30 minutescookingtime, thecalculated stoptimewould be "12:30". The Display
would show: 12:=,r,°
OVEN STOP TIME []
If you want the stop time tobe 1 o'clock, turn the Set Dial until "1:00" appears in
the Display Window. Three seconds after turning dial, the Display Window will return
to current time of day, thus showing:
-m.mm °
At the end of the delayed period, the DELAY Indicator Word will go off and the
oven will begin to heat. 140° will be shown. The word PRE will not appear in the
Display. As the oven heats, the Display will show a rise in increments of 5° until
programmed temperature is reached.
At the end of programmed Cook Time, the oven will shut off automatically and a
"beep" will be heard 3 times.
To recall time function programmed: Touch the appropriate time pad.
To cancel timed function only: Hold CookTime Pad for 3 seconds. This will only cancel
cook time and stop time, not programmed bake mode.
NOTE W256 OWNERS: Clock controlled baking can be used with both ovens
simultaneously, but cook time and stop time will be the same.
NOTE W256 OWNERS: If one oven is set for clock controlled baking, the other oven
cannot be set to self-clean.
NOTE: If more than 10 seconds elapse between touching a function pad and turning
the Set Dial, the oven is not set and Display will return to previous Display.
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 5 to 9 minutes; place food in oven
after PRE Indicator Word cycles off.
• Arrange oven racks before turning on oven.Follow suggested rack posi-
tions on page 11 and in the various baking charts, v
• Allow about 1 to 11/2inches of space between the oven side walls and
pans for 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. (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.
NOTE W276 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.
14

Baking Chart
tP° Radiant
Rack* Convection Bake Radiant
Pan Temp. (°F) Convection Temp.(°F) Bake
Product and Type sition Preheated*** Time** Preheated Time**
CAKE
Yellow-2layers" _2, 30, or 31 325° 25-30 350° 30-35
White - 2 layers _2, 30, or 31 325° 22-30 350° 25-30
Chocolate - 2 layers 9" 2, 3o, or 3 325 ° 25-30 350° 30-35
Bundt tube 2 325° 40-45 350° 40-53
Angel Food tube 1,20, or 2 350 ° 33-38 375° 33-38
Pound Cake 2 300° 50-65 325° 55-70
15-25
33-38
" loaf I
Cupcakes _x13" 33 325° 15-20 350°
Sheet Cake 325°28-33 350°
PIES
Two Crust
Fruit, fresh 9" I 3o 3750-400 ° 45-60 4000-425 °45-60
Fruit, frozen 9" 2 375o-400 °40-65 4000-425 °40-65
One Crust 9" 3o
Custard, fresh 9" 1 325°40-50 350° 40-50
....."" Cream/Meringue 375° 8-12 400 ° 8-12
9" 3o,2ro 3 400°-425° 8-12 425°-450 °8-12
Pie Shell
COOKIES
Chocolate Chip 3250-350 ° 8-12 350o-375 ° 8-12
Peanut Butter 3o, or 3 325°-350 °8-12 350°-375 ° 8-12
Sugar I30, or 3 325°-350 ° 8-12 350°-375 ° 8-12
Brownies ax9" I3o 325o30-35 350°33-38
r--
BREADS, YEAST
Loaf loaf I 1,or 20 350° 20-25 375°20-30
Roils I 30 375°10-15 3750-4000 10-20
BREADS, QUICK
Loaf, Nut, Fruit loaf ,20, or 3250-350 ° 40-60 350o-375° 50-70
Gingerbread 9x9" 30 325° 25-30 350 ° 25-35
Cornbread 8x8" 30 3750-400 ° 15-30 4000-450 ° 15-30
Cornbread Muffins 3o 375° 10-15 400 ° 10-20
Biscuits 30, or 3 3750-400 °8-12 4000-425° ! 8-12
Muffins I 3o 375° 10-15 400° i 15-20
..................................... J................
* 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.
15

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 15 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. (See above photo.)
• Cookie sheets should be without sides and made of shiny aluminum. The
best size to use for cookie sheets is 14" x 10" (overall size, includes handles).
C kb k "C pl te
O0 O0 . . . om e
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
NOTE: Use the information in this use and care
as guidelines for rack positions, times, and
settings when using the recipes in the cookbook.
16

Convection Baking of Frozen
Convenience Foods
•Preheating the oven isnot 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 #3o.
• For multiple rack baking, use racks #1, 30, and 4. However,pizzas should be
placed on cookie sheets and baked on rack positions #20, 3, and 4.
Here are a few examples of times and temperatures:
CONVECTEDOVEN RADIANTBAKE
FROZEN NOTPREHEATED PREHEATED
CONVENIENCE RACK ............
•_..._FOODS POSITION Minutes Temp.°F Minutes Temp.°F
Chicken, fried 3035 375° 35-40 375°
Donuts, glazed 3o 7 300 ° 6-7300 °
Fish, batter fried 3 25 375° 25-30 375 °
f French fries3 18 450 ° 16-20 450 °
Macaroni & Cheese
(28 oz.) 30 47-50 375 o 45-50 375 o
Pot Pies 30 35-40 400 ° 35-40400 °
Pizza 3 17-20 400 ° 15-17 425 °
Turkey, slices with
gravy (TV dinner)
(28 oz.) 3 55-60 375 °60 375 °
17

Convection Cooking on Multiple Racks
For best results, bake foods onone 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 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 good baking results
especially 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, 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, 30, and 4. One exception is pizza (see
page 17).
• Since foods on positions #1 and 4 will usually be done before foods on position
#30, additional cooking time will be needed for browning foods on the middle
rack.An additional minute is needed for thin foods such as cookies. For foods
such as biscuits, rolls, or muffins, allow 1 to 2 more minutes. Frozen pies and
pizzas, which should be baked onacookiesheet, need about 2 to4 more
minutes.
• Stagger small pans, such as layer cake pans, in the oven.
• Cookie sheets should be placed lengthwise, front to back, in front of the fan
for more even browning.
• Frozen pies in shiny aluminum pans should be placed on cookie sheets and
baked on rack positions #1, 30, and 4.
• Oven meals are recommended for energy conservation. Use rack positions #1
and 30 or #20 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 pan.
•For best results, a meat thermometer or probe is the most accurate guide
to degree of doneness. The tip of thermometer or probe 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 or probe 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 5degrees 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 W276 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.
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 - 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 as given in your favorite cookbooks as
approximate 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 or probe midway during the cooking process.
2O

Roasting (Thawed Meats Only)
Convected Intemal Approx. Approx.
Oven Temperature Convection Radiant
.... Approx.Temperature of Meat- End of RoastingTime RoastingTime
Vadety and Weight (not preheated) RoastingTime (minutesper (minutesper
Cutof Meat (pounds) °F°F pound) pound)
BEEF
Rib Roast 4to 8 325° 140° (rare) 20-25 25-30
160°(medium) 25-3030-35
Rib Eye Roast 4to 6 325° 140° (rare) 20-25 25-30
160°(medium) 25-3030-35
LoinTenderloin Roast 2to 3 400° 140°(rare) 15-20 20-25
RoundEyeRoundRoast 4 to 5 325°140° (rare) 20-25 25-30
160° (medium) 25-30 30-35
Top Sirloin Roast 3 to 6 325° 140° _rare) 20-25 25-30
160° (medium) : 25-35 30-35
RoundTip Roast 4 to 6 325° 140° (rare) 20-25 25-30
160° (medium) 25-30 30-35
PORK
ShoulderBladeRoast, 4 to 6 325° 170° 30-40 35-45
Boneless
ShoulderBladeRoast 4 to 6 325° 170° 25-35 30-40
Loin Bladeor Sirloin Roast 3 to 4 325° t70 ° 30-40 35-45
Leg (FreshHam) 10to 16 325° t70 ° 20-30 25-35
Ham, Half (Fully cooked) 5 to 7 325° 140° 20-30 25-35
Ham, Half (Cook-5 to 7 275° 160° 30-40 35-45
before-eating)
ArmPicnic Shoulder 5 to 8 325° 140° 20-25 25-30
LAMB
ShoulderRoast, Boneless 31,_to 5 325° 160° (medium) 30-35 35-40
170° (well) 35-40 40-45
Leg,Whole 5to 7 325° 160°.(medium) 25-30 30-35
...... 170° (well) 30-35 35-40
Leg, ShankHalf3to 4 325° 160° (medium) 25-3030-35
170° (well) 30-35 35-40
Leg, SirloinHalf3to 4 325° 160° (medium) 30-35 35-40
170° (well) 35-40 40-45
VEAL
RibRoast 3to 5 325° 170° 35-40 40-45
Shoulder,Boneless 4 to 6 325°170°35-40 40-45
Leg,Half, Boneless 3to 5 325° 170°35-40 40-50
POULTRY
Turkey, unstuffed 8 to 12 325° 180°-185 °15-17 20-22
Turkey,unstuffed 12 to 16 325°180°-185 ° 13-15 18-20
Turkey,unstuffed 16 to 20325° 180°-185 ° 11-13 16-18
Turkey,unstuffed 20 to 24 325° 180°-185 °9-11 14-16
Turkey,Whole, Boneless 4 to 6 350° 170°-175 ° 25-35 35-45
Turkey,Breast 3 to 8 325 ° 180° 25-35 30-40
Chicken, Fryer 21,_to 31_ 375° 185° 18-22 20-24
Chicken, Roaster 4 to 6 375° 185°15-20 20-25
Capon,unstuffed 5 to 8 375° ' 180°-185° 15-20 20-25
Cornish Game Hen 1 to 11_ 375o180°-185o35-45 45-55
Duck 4 to 6 350o185° 15-20 ,20-25
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