Jenn-Air W2410 User manual

mJENN.AIR
Use and Care Manual
Self Cleaning Wall Ovens
Models W2410,W2451,& WW2460
_IZ_ _ _:_ _:: ii_ _ :_ _: _£_ _:i_ ¸_ _i _ _: Z__::ii:_ _ ::ii_
Model W2451

Congratulations on your choice of a Jenn-Air wall oven. Your Jenn-Air
convection oven combines the best of two cooking methods, convection and
conventional baking or roasting, in a self-cleaning oven. (Note: Only Models
W2451 and WW2460 have theconvection option.)
The Jenn-Air convection oven is actually a conventional oven that circulates
heatedairwithintheoven. As bothbakeand broilheatingelements cycleonand
off withthe thermostat, a fan keeps the heated air circulating aroundthe food.
The constantly recirculating heated air in the convection oven strips awaythe
layerofcoolerairthat surroundsthefood. Consequently,manyfoodscookmore
quickly. Evenlydistributedheatmakesmultiple rackcooking possible. Convec-
tion roasted meats retaintheir natural flavor and juiciness with less shrinkage
than conventional roasting.
In additionto the many exclusivebenefits of convection cooking, your oven is
alsoa finefull featured "bakeand broil"oven. You can cook your "oldfavorite"
recipesas youhave inthe past. Theconventional bakeoven alsogivesyouthe
flexibility of preparing various foods when convection cooking may not beas
beneficial,aswhen cookingfoods incovered casseroles or clay pots. The broil
element is convenient for top browning and oven broiling offoods.
Beforeyou begincookingwithyournewoven,pleasetake afew minutestoread
and becomefamiliarwith the instructions in this book. On the following pages
youwillfindawealth ofinformationregardingall aspectsofusingyournewoven.
Byfollowing the instructionscarefully, youwill beable tofully enjoy and properly
maintain your oven and achieveexcellent results with the food you prepare.
Shouldyouhave any questions aboutusing yourJenn-Air oven,write tous. Be
sureto provide the model number.
Jenn-Air Customer Assistance
c/oMaytagCustomerService
P.O, Box2370
Cleveland,TN 37320-2370
2

Baking
Baking Chart ............................................................................... 14
Convect Baking ...................................................................... 15-16
Frozen Convenience Foods ........................................................ 15
General Baking Recommendations............................................ 13
Broiling ....................................................................................... 20-21
Caring For Your Oven
Adjust Oven Temperature........................................................... 29
Cleaning Other Surfaces............................................................ 28
Cleaning the Lower Oven ........................................................... 29
Oven Light Bulb Replacement .................................................... 28
Clock Controls
Clock Controlled Baking or Roasting ..................................... 11-12
Time of Day Clock ........................................................................ 9
Timer ........................................................................................ 10
Oven Cleaning
Auto-Clean .............................................................................. 23
Self-Cleaning Process ........................................................... 22-27
Oven Operation
OvenControl Panels .................................................................. 6-7
Rack Positions.............................................................................. 8
Setting Controls ............................................................................ 8
Roasting
Convect Roasting....................................................................... 19
Roasting Chart ............................................................................ 18
Roasting Recommendations ....................................................... 17
Safety Precautions........................................................................... 4-5
Service Information ...................................................................... 30-31

Read before operating your oven
Allappliances - regardless of the manufacturer - have the potential through
improper orcareless useto create safety problems. Therefore the following
safety precautions should be observed:
1. Besureyour appliance isproperly installed and grounded byaqualified
technician.
2. Never use your appliancefor warming or heating theroom.
3. Children should notbeleftalone or unattended inareawhere appliance
is in use. They should never be allowed to sit or stand on any part of
the appliance.
4. Wearproperapparel. Loose-fitting or hanging garments should never
be worn while using the appliance.
5. Do not repair or replace any part of theappliance unless specifically
recommended inthis manual. All other servicing should bereferred 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 letpotholder touch hot heating
elements. Do not use a towel or other bulky cloth.
9. Usecare when opening oven door. Let hotairorsteam escape before
removing or replacing food.
10. Do not heat unopened food containers. Build-up of pressure may
causecontainer to burst and result in injury.
11. Keep oven ventducts unobstructed. The oven vent islocated atthetop
of the control panel.
12. Always place oven racksin desired location while oven is cool.If rack
must bemoved whileoven is hot, do not let potholder contact hot
heating element in oven.
13. Do notclean door gasket. The door gasket isessential for agood seal.
Careshould be taken notto rub, damage, or move the gasket.
14. Do not use oven cleaners. No commercial oven cleaner or oven liner
protectivecoating of any kind should be used in or around any part of
the oven.
4

15.Clean onlyparts listedinthismanual.
16. CAUTION:BEFORESELF-CLEANINGTHEOVEN, REMOVE FOOD,
BROILER PANAND OTHER UTENSILS.
17. Listen forfan. A fan noiseshould beheard during the bake,convect
bake, broil and cleaning cycles. Ifnot, callaserviceman before
operatingovenagain.
18. DONOTTOUCHHEATING ELEMENTS OR INTER/OR SURFACES
OFOVEN. Heatingelements may behot even thoughthey are dark
in color. Interiorsurfaces ofanyovenbecomehot enoughto cause
bums.Duringandafter use,do not touch,or let clothingorother
flammable materials contactheating elements orinteriorsurfaces of
ovenuntilthey havehadsufficienttimeto cool.Othersurfaces ofthe
appliancemay become hot enoughto causebums-among these
surfaces are:oven vent openingsand surfacesnearthese openings,
oven doors, windowsofoven doom.
19. This appliance has been tested forsafeperformance usingconven-
tionalcookware. Donot useanydevicesoraccessories that arenot
specificallyrecommendedinthismanual. Donotuseadd-on convec-
tionsystems.Theuseofdevicesoraccessoriesthatare notexpressly
recommendedinthismanualcan createserioussafety hazards,result
inperformanceproblems,and reducethelifeofthecomponents ofthe
appliance.
20. PREPARED FOOD WARNING: Followfood manufacturer's instruc-
tions.Ifa plasticfrozen food container and/orits filmcover distorts,
warps or isotherwisedamaged duringcooking,immediatelydiscard
the foodand itscontainer. Thefood couldbecontaminated.
21.Do notallow aluminumfoilto contactthe heating element.
IMPORTANT SAFETY NOTICE AND WARNING
TheCalifornia Safe Drinking Waterand ToxicEnforcement Act of 1986
(Proposition 65) requires theGovernorofCaliforniato publish alist of
substances known to theStateofCalifornia to cause cancer or repro-
ductiveharm, and requires businesses to warn customers ofpotential
exposures to such substances. Users ofthis appliance are hereby
warned that when theoven isengaged inthe serf-cleancycle, there may
be some low level exposure to someofthe listed substances, including
Carbon Monoxide. Exposure to these substances can beminimized by
properly ventingtheoven to the outdoors during the self-clean cycle.
- SAVE THESE INSTRUCTIONS -
5

Indicator Ughm:
Selector Knob Temper_ureKnob Oven Clock
controls
/ /;Lo.
/ / "
SingleWall Ovens
Upper oven
Upper oven Upper oven hldlc_dorUghts:
SelectorKnob TemperatureKnob
Upper oven Oven light switch
Door lock switch SelectorKnob Temp_atum Knob IndicatorLight
Double Wall Ovens
6

Oven Light Switch
•Forsomemodels,the ovenlightautomaticallycomeson whenevertheoven door
isopened.The ovenlightmaybeturnedonbypushingtheovenlightswitchtothe
right. Note: ForModelWW2460, theoven lightswitchcontrolsboth ovens.
Selector Knob
• Thisknobcontrolsthe ovenoperation. Tooperatethe oven,turn todesiredsetting
andturn Temperature Knobto desired setting.
The settings are:
Off Theovenwillnotoperatewhenknobisonthissetting.Keep knobon
this positionwhenovenis notin use.
Bake Useforconventionalbaking or roasting.
Time Bake Usewithclockcontrolsfor automaticallystartingandstoppingoven
when bakingor roastingIn theconventionalbakeoven.
Convect Useforconvectionbakingor roasting.(Selected ovensonly.)
Time Cony Usewithclockcontrolsfor automaticallystartingand stoppingoven
whenbakingor roastinginthe convectionoven.
(Selectedovensonly.)
Broil Usefortop browningor ovenbroilingoffoods.
Clean Usefor self.cleaningprocess,
Temperature Knob
•Use to set oven temperature. Be surethe indicatordot is in linewiththe exact
temperaturedesired. This knobisusedwithall ovenoperationsettingsnotedon
the SelectorKnob.
Door Lock Switch
•Usetolockovenfor self-cleaningprocess.
Oven Indicator Light
•IndicateswhenovenisturnedtoanoperatingpositionotherthantheCleansetting.
Lightwill glowuntilthedesiredtemperatureisreached. Itwillcycleonandoffas
thistemperatureismaintainedduringcooking.
Lock indicator Light
•Willglowaftertheovendoorhasbeenlockedandaftertheoventemperatureisover
550°F. Doorwi/I/ockautomatica//yandcannotbeopenedunti/oventemperature
drops below 550°F and the lock indicator light goes off
Clock Controls and Timer
•Featurestimeofday,timer,andclockcontrolstostartandstopovenautomaticar/y.
(See pages 9-12.)

1. Placeoven racks on proper rack positions. (See below.)
2. Turn SelectorKnob to Bakeor Convect sefflng.Note; A coolingfan will operate when
Selector Knobison any setting except for Off.
3. TurnTemperaturaKnobtodesiradtemperature. WhentheOvenlndicatorLightoyctes
off,theoven ispreheated tothe selected temperature. Placethefood intheoven. The
Oven Indicator Lightwillcycle on and off throughout thebaking process. Preheat on/y
whennecessary.Refer tobakingand roast'mg sectionsas to whenpreheatingis
recommended.
4.After baking, turn both Temperatureand Selector Knobs to Off position.
Therackpositionsnoted aregenerally recommendedforthebestbrowningresultsand most
efficientcookingtimes. For many food items,excellent resultscan beachievedwhen using
one of severa/ different rack positions. Refer tobaking and roastingsections for racommen-
dations for specific foods.
Different Racks
Oneflat rack and oneoffset rackwerepackaged withyour oven, The useoftheoffsetrack
isdenoted inthelistbelow and the charts asan "o"after therack number. Note W2451 and
WW2460Owners;An additionar flat rackwas packaged with your oven. Note WW2460
Owners: Anadditional offset rack was packaged withyour oven
• i I L= , _1
Rack Uses ......
Use Rack Position #4o (offset rack on #4):
Mostbroiling.
Use Rack Position #3:
Mostbaked goods on cookiesheets, cakes (sheet and layer).
Use Rack Position #30 (offset rack on #3):
Most bakedgoodsoncookie sheets, frozen convenience foods,fresh fruitpie, cream pie,
layercakes, main dish souffle.
Use Rack Position #2:
Roasting small cutsofmeat, cakes (tube,bundt or layer) frozen fruit pie, pieshell,large
cassaro_3.
UseRack Position #2o (offset rack on #2):
Roasting smaltcutsofmeat, loaves ofbread, angel food cake.
Use Rack Position #1:
Largecutsofmeat and largepoultry,angelfoodcake,loavesofbread,custard pie, dessert
souffle.
Multiple Rack Cooking:
Two racks, use#2o and #4. Three racks, use#1, #30, and #4. (Note: three rackbaking
is onlypossiblein aconvectionoven.) 8

l°00,,
l.,°..r,.,..,
Important: The clockis a 12 hourclock. Whenoven is firstsuppliedpoweror power
isinterrupted,the Displaywill show:
TO set Timeof Day on clock
1. TouchClock Pad. A "beep"willbeheard.
2. Touch•or • Pad untilthecorrecttimeappearsinthe Display.
Note: Eachtapof • Padwillincreaseand eachtapof •Pad willdecreasethe
displayedtimeby1minute. If • or•Pad isheld,thedisplayedtimewillincrease
or decreasein 10 minuteincrements.
3. TouchCIockPadagaintoentertime. A"beep"willbeheardandthewordSETwill
disappearfromtheDisplay.
IMPORTANT
• To change time of day set on clock: Repeatsteps1-3 from abovesequence.
•To recalltime of day when timer is in use: TouchClock Pad. Timeofdaywill
be displayedbriefly,then Displaywillreturn totimer function.
•Clock timecannotbe changedwhen theovenhasbeen programmedfor Timed
Bake,TimedConvect Sake or Self-clean. Cancel programbefore reprogramming
the clock,

Important:ThisintervalTimercanbe usedtoremindyouwhena period,upto24 hours
and 00 minutes,expires. Itcanbe used independentlyofanyotherovenactivityand
canbesetwhileanotherovenfunctionisoperating.TheTimerdoesnotcontroltheoven.
TO set Timer
1. TouchTimer Pad. A "beep"willbe heardandthedisplaywillshow:
[ ":001.
2.Touch •or •Pad untildesirednumberofhoursand minutesappear in the
Display.
Note: Eachtap of •or •Pad willincreaseor decreasethe displayedtimeby1
minute. If • or•Pad isheld,thedisplayedtimewillincreaseor decreasein10
minuteincrements.
Note: If •or •Pad is nottouchedwithin5 secondsoftouchingtheTimer Pad,
theTimer Pad mustbetouchedagain.
Note: Hoursareto theleft ofthecolonand minutesto therightofthecolon.
:05_ 5-00_
5 minutes 5 hours
TheIndicatorWordTIMER willremaininthedisplaywindowduringcountdown.At
thelastminuteofcountdown,theTimerwill"beep"twiceanddisplaywillbeshown
inseconds. Attheend oftimeset,theIndicatorWord TIMER willblinkandthree
"beeps"will beheard. "Beeping"will continueevery 10 seconds untilany pad is
touched. Display will returnto timeof day or whatever isprogrammed on control
panel.
To cancel Timer
TouchTimer Padtwice. After5 seconds,displaywillautomaticallyreturntotimeofday
or whateverisprogrammedon controlpanel.
To recall Timer during a timed function
TouchTimer Pad.
10

Important: Clockcontrolledcookingis notrecommendedfor bakeditemsthatrequire
a preheatedoven,suchas cakes,cookies,pies andbreads, Forthese foods,place
foods inapreheatedoven, then usetimerto signalthe end of baking.
To set oven to start immediately and shut off automatically
1. Turn SelectorKnobtoTimeBake orTime Conv(not applicablefor all models).
2. Turn TemperatureKnobto desiredtemperature.
3. TouchCook Time Pad.A"beep"willbeheardand theDisplaywillshow:
4. Touch•or • Pad toenterthedesiredcooktime(allowablerangeis1 minuteto
11 hoursand50 minutes). Note; If • or• Pad isnottouchedwithin5 seconds
oftouchingthe Cook Time Pad,the Cook Time Pad mustbe touchedagain.
Afterthe cooktime hasbeen entereda "beep"willbe heard.The IndicatorWord
COOK will appearintheDisplayand ovenwillbeginheating.
Example: If cookingtimeselectedfor the oven is 2hours end 30 minutes,the
Displaywillshow: 2".30"'
The OvenindicatorLightwillglowuntilthedesiredtemperatureisreached. Atthe
endofprogrammedcooktime,theovenwJlJshutoffautomaticallyandtheindicator
WordCOOK willblink. Three"beeps"willbeheardandtheovenwillcontinueto
"beep"every10 secondsuntilanypad istouched. Retainedheatwillcontinueto
cookfoods,
To set oven to start at a future time and shut off automatically
1-4. Follow precedingsteps1-4 forsettingcooktime.
5. TouchStart "rimePad.A "beep"willbeheardand the indicatorWordsSETSTART
TIME willappear.
Example: If thetimeofdayis 11:30and Start Time Pad istouched,theDisplay
willshow: //..3O
START
TIME
11

6. TouchAct • Pad toenterthetimeyouwishto startcooking. Afterthetimehas
beenentered,a "beep"willbeheardandthe IndicatorWordsDELAYSTARTTIME
willappearbriefly.AfterDelayStartisentered,theDisplaywillreturntotimeofday
andonlytheIndicatorWordDELAYwillremainintheDisplay.Note; If •or•Pad
isnottouchedwithin5 secondsoftouchingtheStart Time Pad,theStartTime Pad
mustbetouchedagain.
Example; If at 11:30 theovenissetto cookfor a delayedstartat 3:00, after 10
secondstheDisplaywillreturnto timeofday andwillshow:
-I 1:30
7. Whenstarttimeis reached,theIndicatorWordCOOKwillappearintheDisplaywith
theset cooktime. TheOvenIndicatorLightwillglowuntilthedesiredtemperature
isreached.Attheendofprogrammedcooktime,theovenwillshutoffautomatically.
TheIndicatorWordCOOK willblinkandthree "beeps"willbeheard.Theovenwill
continueto "beep"every10 seconds,untilany pad istouched. Retainedheatwill
continueto cookfoods.
IMPORTANT
• To check Start Time before cooking begins: TouchStart Time Pad. The start
timewillbe displayedbriefly,then Displaywillreturntotime ofday.
• To changeStart Time beforecooking begins: Followsteps5-7, startingonpage
11.
• To check Cook Time: TouchCook Time Pad. The cooktimewillbedisplayed
briefly,then Displaywill returnto on-goingprogram.
• To change Cook Time: Followsteps3-4, page 11.
• To cancel Delay Start: TouchStart Time Pad twice.
• To cancelCookTime: TouchCook Time Pad twice.
• Afterclock-controlledbaking,turnSelectorandTemperatureKnobstoOff position.
12

• Whencookingfoodsforthe firsttimein yournewoven,userecipecookingtimes
and temperaturesas a guide.
•Use testedrecipesfrom reliablesoumes.
•Preheattheovenonly when necessary. Forbakedfoods thatriseandfor richer
browning,a preheatedovenis better. Casserolescan bestartedin a coldoven.
Preheatingtakesfrom6to 9 minutes;placefood inovenafter OvenIndicatorLight
cycles off.
• Arrange oven racksbefore turning on oven. Follow suggested rack positions on
pages8 and 14.
• Allowabout 1to 11,/=inches ofspace between theovenside walls and pans toallow
proper air ¢irculation.
• When baking foods inmorethen onepan, place them on opposite cornersof the
rack. Stagger panswhen baking on two racks so thatonepandoesnotshield
another unless shieldingisintended. (See aboveleft.)
• To conserveenergy, avoid frequent or prolonged dooropenings.At the endof
cooking, turn oven off before removing food.
• Alwaystest for doneness(fingertip,toothpick,sidespulling away from pan). Donot
rely on timeor brownness as only indicators,
• Usegood qualitybaking pans end the size recommended in the recipe.
• Dull,dark,enameledor glasspanswillgenerallyproduce abrown,crispcrust, Shiny
metal pansproducealight, golden crust.
•Frozenpiesinshinyaluminumpansshouldbebakedona cookiesheetonrack2
or be removedto a dullorglasspan.
•Ifedgeofpiecrustbrowns tooquickly,fold astdp of aluminumfoilarounddm of
crust, covering edge. (Seeabove right.)
[NOTE: Af_oolingfanwilloperatewhenthe SelectorKnobisonanysettingexceptfor]
f3

14

•As agenera]rule, when using recipes or preparedmixes developed fora
conventional bakeoven, set theoven temperature25°F lower than therecipe
recommended temperature. Times will be similar to or afew minutes less than
recipe recommended times. The chart on page 14 compares times and tempera-
tures of many baked foods. Use this as a reference.
•For betterbrowning, large pans such as cookie sheets orrectangular baking pans
should be placed lengthwise, front toback, on the rack. This centers thefood in
front oftheconvect fan for better air circulation which gives better overall browning,
•Cookie sheets should be withoutsides and made ofshiny aluminum.The best size
to usefor cookiesheets is 14"x 12" (overall sizeincludes handles).
•Preheating the oven is not necessary.
•Follow package recommendations foroven temperature,foil covering and use of
cookiesheets. Cookl'ng timeswitfbesimitar. See chart below for some exceptions
and examples.
• Center foods intheoven. If more than one food item isbeing baked or if foods are
beingcooked an mutti_eracks,stagger foods fat"proper air _rcu_ation.
•Most foods are cooked on rack position #3o.
• For multiplerack cooking, use racks#I,3oand 4.However, pizzas should be
pJaced on cookie sheetsand c_oked on tack position#20,3 and 4.
Here are a few examples of times and temperatures:
_ N
.......... t_ .............................. _ 9
*An "o" after racknumber Indicates that theoffset rack should be used.
** Conventional Bake uses theBake setting.
*** Thetimes givenare based upon specific brands ofmixes or recipes tested. Actual
times will depend on the ones you cook.
Note: Conveet cooking times wilt be similar to theconventionaltimes because the
oven isnotpreheated.Thetime savings comesfromnothaving to preheat the oven.
15

Forbestresults,bakefoodsononerackat atimeasdescribedinthismanual.However,
very goodresultscan beobtainedwhenbakingquantitiesof foods on multipleracks.
Quantitycookingprovidesbothtimeandenergysavings.
ConvectBake is suggestedfor most multiplerack cooking,especiallythree rack
cooking,becausethecimulatingheatedairresultsinmoreevenbrowning.Fortworack
cooking,theconventionalbakeovenprovidesverygoodbakingresultsespeciallywhen
panscanbe staggered,suchas withlayercakes andfresh pies.
Manyfoodscanbepreparedon throeracksat thesametime.These arejust a few
examples:cookies,cupcakes,rolls,biscuits,muffins,pies,frozenconveniencefoods,
pizzas,appetizers,and snackfoods.
To obtainthebest resultsin multiplerackcooking,followthesesuggestions:
• Usetemperatureandtimes in thismanualas a guidefor bestresults.
•Fortwo rackbaking,rackpositions#2o and4 arebestformostbakedproductsbut
positions#2 and 4 also provideacceptebleresults.
•Forthroerackbakingusepositions#1,3o and4. Oneexceptionispizza. (See p.
fS.)
•Sincefoodsonpositions#1 and4 willusuallybe donebeforefoodsonposition#30,
additionalcookingtimewillbe neededfor browningfoodson themiddlerack. An
additionalminuteisneededfor thin foodssuch as cookies. Forfoodssuch as
biscuits,rolls,ormuffins,allow1to2 moreminutes.Frozenpiesandpizzas,which
shouldbe bakedon a cookiesheet,need about2 to 4 more minutes.
•Staggersmallpans,suchas layer cake pans,intheoven.
•Frozenpiesinshinyaluminumpansshouldbeplacedoncookiesheetsandbaked
onrackpositions#1, 3o and 4.
•Cookiesheetsshouldbeplaced/engthwise,fronttoback, infrontofthefanformore
even browning.
• Ovenmealsarorecommendedforenergyconservation.Userackpositions#1 and
3oor #2o and 4.
16

•Preheating is not necessary.
• Foropenpan roasting,placemeatorpoultryonthe slottedportionofthetwo-piece
pan includedwiththeoven. Do notadd watertothe pan. Useopenpan roasting
fortendercutsofmeat. Lesstendercutsofmeatneedtobecookedbymoistheat
inacoveredpan.
•For best results,a meat thermometer is the mostaccurate guideto degree of
doneness,The tipofthethermometershouldbe locatedinthe thickestpartofa
roast,nottouchingfat, bone, or gristle. Forturkeysand largepoultryproducts,
insertthe tip ofthethermometerintothethickestpart ofthe innerthigh.
•Place roastfat side upto allowselfbastingofmeat duringroasting.
•Sincemeats continueto cookafter being removedfromthe oven,remove roast
fromovenwhenit reachesan internaltemperatureabout5 degreesbelow the
temperature desired.
•Forlesslossofjuicesand easiercarving,allow about15 minutes"standingtime"
afterremovingmeat fromoven.
•Forbestresultsinreastingpoultry,thawcompletely.Duetothestructureofpoultry,
partiallythawed poultrywillcookunevenly.
•ifpreferred,tendercutsof meatcan be roastedinthe conventionalbakeovenby
followingthegeneralrecommendationsgivenabove. However,meats willroast
morequicklyintheconvectoven.
•Conventionalbakeisbestfor lesstendercutsofmeatthatrequirea longer,moist
heatmethodofcooking.Followyourrecipefortimesandtemperaturesforcovered
meats.
•Meatscookedinovencookingbags,dutchovens,orcoveredfeastingpansarebest
cookedinthe conventionalbake oven.
• Use meatroasting chartsinstandard cookbooksfor recommended times and
temperaturesfor roastingin aconventional bakeoven.
NOTE: Acoolingfanwill operatewhen theSelector Knob ison anysettingexcept for1
Off.J
17

18

• Tendercutsofmeatandpoultrycanbe reastedto a richgoldenbrownintheconvect
oven. Followgeneralrecommendationsfor roasting.
•Referto convectmeat mastingchartfor recommendedcookingtemperatureand
time. Thechartcanserveas aguideto helpplanmealservingtime.
•Minutes per pound will vary accordingto the size, shape, quality,and initial
temperatureofmeataswellastheelectricalvoltageinyourarea. Timesarebased
on refrigeratorcoldmeat.
•Alarge cut ofmeat willusuallyrequirefewer minutesper poundto roastthan a
smallercutof meat.
•Do not usearoastingpanwithhighsides;usepan providedwith oven.
•Do notcovermeat.Allowthecirculatinghotairto surroundthemeatand seal in
the juices.
•Sincethebreastmeat on a large turkeycooksmorequicklythanthethigharea,
placea "foilcap"overthebreastareaafterdesiredbrownnessisreachedtoprevent
over browning.(See above)
•A stuffedturkeywillrequirean extra30 to 60 minutesdependingonsize. Stuffing
shouldreachan intemaltemperatureof 165°F.
Convect Roasting: Frozen to Finish
Meats (exceptpoultry)mayberoastedfrozento finish. Followtheseguidelinesforthe
mostsatisfactoryresults.
•Usetemperaturesfor mastingfresh meatsas recommendedby mostcookbooks.
Generally, most meats areroasted at 325°F. For best results do not use
temperaturesbelow300°F.
•Usetimesforroastingfresh meatsgiveninyourfavoritecookbooksas approximate
guidesfor roastingfrozen meats. Roastingtimeswillvary dueto factorssuchas
coldnessofmeat,size,quality,orcut. In general,roastingtimesforfrozentofinish
in theconvect oven will be approximatelythe same as fresh to finish in a
conventionalbakeoven.
•The guidelinesgivenfor mastingfresh meatsin the convectoven also applyto
roastingfrozen meats.
•Insertmeatthermometermidwayduringthe cookingprocess.
19

Thebroilelementprovidesflexibilityfor broilingfoods.If youhavea Jenn-Airgrill,we
recommendyou usethegrillformostofyourbroiling. Therearesometypesof foods
thatdo requireuse ofthe ovenbroilelementfortop browning.
1. Placeovenrack ontherack positionsuggestedin
thecharton page21. Distancefrom broilingele-
ment depends on foods being prepared. Rack
position#40 (offsetrackin position#4) is usually
recommendedunlessotherwisestated.
2. Turn SelectorKnobto Broilsetting.
3, Turn TemperatureKnobto550°F.
4. Placefood on broiling pan providedwith oven.
Preheatingtakes a few minutes,or until element
glowsa brightcherry red. Aftertop broilelement is
red, place food in oven.
5. Leave oven door open at broil stop position when
broiling.
6.Turn Selector Knob and Temperature Knob to Off when food is cooked.
• Tendercuts of meat ormarinatedmeatsarebestforbroiling.This includesriband
loincuts of steak, ground beef, hamsteaks, lamb chops,poultry pieces or fish. For
best results, steaks should be at least 1" thick. Thinner steaks should be pan-
broiled.
• Do notcover broiler grLdwith foil since this preventsfat drippingsfrom draining into
the bottom of thepan.
• Beforebroiling, removeexcessfat from meat and score edgesoffat (do notcut 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 beturned only once during broiling. Turn meat
with tongs to avoid piercing and lossof juices.
2O