Jenn-Air WG206 User manual

JENN-AIR ®
Use and Care Manual
'Gas Wall Oven
MODEL WG206
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WARNING: If the information in this
manual is not followed exactly, a fire or
explosion may result causing property
damage,personal injury or death.
--Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
--WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
•Do not touch any electrical switch; do
not use any phone in your building.
•Immediately call your gas supplier
from a neighbor's phone.Follow the
gas supplier's instructions.
•If you cannot reach your gas supplier,
call the fire department.
--Installation and service must be per-
formed by a qualified installer,service
agency or the gas supplier.
-- SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE --

IMPORTANT SAFETY NOTICE AND WARNING
The California Safe Drinking Water and Toxic Enforcement Act of 1986
(Proposition 65) requires the Governor of California to publish a list of
substances known to the State of California to cause cancer or reproductive
harm, and requires businesses to warn customers of potential exposure to
such substances.
Users of this appliance are hereby warned that the burning of gas can result
in low-level exposure to some of the listed substances, including benzene,
formaldehyde and soot, due primarily to the incomplete combustion of natural
gas or liquid petroleum (LP) fuels. Properly adjusted burners will minimize
incomplete combustion. Exposure to these substances can also be minimized
by properly venting the burners to the outdoors.
WARNING
Electrical Grounding Instructions
This appliance is equipped with a three-prong grounding plug for
your protection against shock hazard and should be plugged directly
into a properly grounded three-prong receptacle. Do not cut or
remove the grounding prong from this plug.
IMPORTANT INFORMATION
Date Purchased Model Number
JENN-AIR DEALER FROM WHOM PURCHASED
ADDRESS.
CITY
PHONE
AUTHORIZED JENN-AIR SERVICE CONTRACTOR
ADDRESS
CITY
PHONE
IMPORTANT: Retain proof of puruhase documents for warranty service.

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.
This warning is based on safety considerations.
3. Children should not be left alone or unattended in area
where appliance is in use. They should never be allowed to
sit or stand on any part of the appliance.
4. Wear proper apparel.Loose-fitting or hanging garments
should never be worn while using the appliance.
5. Do not repair or replace any part of the appliance unless
specifically recommended in this manual. All other servicing
should be referred to an authorized Jenn-Air Service
Contractor.
6. Do not store combustible materials, gasoline or other
flammable vapors and liquid near the oven.This also
applies to aerosol sprays and aerosol spray cans.
7. Do not use water on grease fires. Smother fire or flame or
use dry chemical or foam-type extinguisher.
8. Use only dry potholders.Moist or damp potholders on hot
surfaces may result in burns from steam. Do not use a towel
or other bulky cloth.
9. 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 pressure
may cause container to burst and result in injury.
11.Keep oven veht ducts unobstructed.
12. Always place oven racks in desired location while oven is
cool.
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13. CAUTION -- Do not store items of interest to children in
cabinets above oven--children climbing to reach items
could be seriously injured.
14. Do not touch oven burner or interior surfaces of oven.
Interior surfaces of any oven or broiler cavities become
hot enough tocause burns. Other surfaces of the appliance
also 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. Be sure all
appliance parts are cool before touching or cleaning. Avoid
contact with these areas by clothing or other flammable
materials until they have had sufficient time to cool.
15. Keep all controls "OFF" when unit is not in use.
16. Clean only parts listed in this manual and use procedures
recommended.
17. Always allow hot pans to cool in a safe place out of the
reach of small children.
18. Always remove soiled broiler pan from the broiler com-
partment after cooking for grease left in the pan may
become hot enough to ignite.
19. A faint gas odor may indicate a failure of the automatic
ignition or a gas leak. If a gas odor is detected, cut off
the gas supply to the oven. Call your installer or local gas
company to have the possible leak checked. Never use a
match orotherflame to locate a gas leak.
20. Avoid placing the oven in a main "traffic path" or in an
isolated location with no counter space nearby. Visualize
the oven in use before selecting a location. Remember that
open oven doors may block a passageway and create a
hazard.
21. Aluminum foil, used improperly, is a cause of many oven
fires, as well as baking problems. Use foil only as instructed,
particularly in the broiler.Holesin the broiler panor the
air openings in the oven bottom should never be covered
with foil.
22. Misuse of appliance doors,such as stepping,leaning or
sitting on the door, may result in possible tipping of the
appliance, breakage of door, and serious injuries.

!Basic Information
How The Oven Works
When theTEMPERATURE knob is turned to a desired setting, there will be a 45to60
second delay before the oven burner lights. This delay is for safety considerations.
When the oven reaches the temperature set on the TEMPERATURE knob, the oven
burner will automatically cycle on and off to maintain the preset temperature. If the
TEMPERATURE knob is turned to BROIL, the oven burner will remain on during most
normal broiling operations. The burner will cycle on and off forextended broiling
operations.
How Glow Bar Ignition Works
Whenthe TEMPERATURE knob is turned to the desired setting, power is supplied to
the glow bar ignitor. Once the ignitor is hot the oven burner will ignite. When the
TEMPERATURE knob is turned off both the glow bar and burner will go off.
Convert from Natural to LP Gas
The wall oven is shipped from the factory set for natural gas. To convert from natural
gas to LP gas, refer to the installation instructions (Part No. 204132).
During A Power Failure
The oven CAN NOT be used during periods of power outage.

Oven Operation
Oven Control Panel
Clockand LightSwitch Temperature
MinuteTimer Knob
Oven Light Sll_tch
• Push in switch to turn oven and broiler lights on or off. Both lights operate
simultaneously.
Temperature l_lob
• Use to set oven temperature.Be sure the indicator line is in line with the correct
temperature.
Clock Control
• To set clock: Push in clock knob and turn in either direction to correct time. Reset
MINUTE TIMER to OFF position.
Minute Timer
• This interval timer reminds you when any cooking period, up to 60 minutes, has
expired. Simply turn pointer clockwise to number of minutes desired. 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.
Oven Operation, Baking, Roasting,
or Broiling
1. Locate oven or broiler racks on proper rack positions.
2. Turn TEMPERATURE knob to desired temperature.
3. Preheat only when necessary. Refer to baking, roasting, and broiling sections as to
when preheating is recommended.Preheat the oven for approximately 10 minutes
to reach 400 ° F.Preheat the broiler for approximately 5 minutes.
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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, roasting and broiler sections
for recommendations for specific foods.
Oven Rack Positions
Use Rack Position #1 for:
Roasting meat and poultry, angel food cake, bundt cake.
Use Rack Position#2 for:
Large casseroles, loaves of bread, cakes, muffins, pies.
Use Rack Position #3 for:
Most baked goods on cookie sheet or jelly roll pan, frozen convenience foods.
Use Rack Position #2 and #4 for:
Two rack baking of cookies, layer cakes, biscuits.
Broiler Rack Positions
Use Rack Position #2 for:
Thick steaks, pork chops, bacon,chicken.
Use Rack Position #3 for:
Most broiling.

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. Preheat oven for 10 minutes.
Casseroles can be started in acold oven.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on page 9.
• Allow about 1 to 11/2inches of space between the oven side walls and
pans to allow proper air circulation.Crowding of pans may cause uneven
browning or uneven rising of leavened foods.
• When baking foods in more than one pan, place them on opposite corners
of the rack. Stagger pans when baking on two racks so that one pan does
not shield another unless shielding is intended. (See above photo.)
• To conserve energy, avoid frequent or prolonged door openings. At the
end of cooking, turn oven off before removing food.
• Always test for doneness (fingertip, toothpick, sides pulling away from
pan). Donot 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.
• The use of aluminum foil in the oven is not recommended as it can affect
oven performance.
NOTE: When the BROIL setting is used, the oven cannot be used at the
same time.
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Baking Chart
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*The times given are basedon specific brands of mixes or recipes tested.
Actual times will depend on the ones you bake.
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Roasting
General Roasting Recommendations
•Preheating is not necessary. Place oven rack in the bottom rack position before
turning oven on.
•For open pan roasting, place meat or poultry on the slotted portion of a
two-piece pan. Do not add water to the pan. Use open pan roasting for tender
cuts of meat. Less tender cuts of meat need to be cooked by moist heat in a
covered pan.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness. The tip of the thermometer should be located in the thickest part of a
roast, not touching fat, bone, or gristle. For turkeys and large poultry products,
insert the tip of the thermometer into the thickest part of the inner thigh.
• Place roast fat side up to allow self basting of meat during roasting.
• Since meats continue to cook after being removed from the oven, remove roast
from oven when it reaches an internal temperature about 5 degrees below the
temperature desired.
• For less loss of juices and easier carving, allow about 15 minutes "standing
time" after removing meat from oven.
• For best results in roasting poultry, thaw completely. Due to the structure of
poultry, partially thawed poultry will cook unevenly.
• Minutes per pound will vary according to the size, shape, quality, and initial
temperature of meat as well as the gas pressure in your area.
• A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
• 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.
• A stuffed turkey will require an extra 30-60 minutes depending on size. Stuffing
should reach an internal temperature of 165°F.
• Use meat roasting charts in standard cookbooks for recommended times and
temperatures for roasting cuts of meat not listed on page 13.
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Roasting Chart (Thawed Meats Only)
Variety and
Cut of Meat
BEEF
Rib Roast (cutside down)
160 °(medium) 34-38
RibEye Roast 4 to6325 °140° (rare) 25-30
160° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140°(rare) 20-25
Round Eye Round Roast 4 to 5 325 ° 140° (rare) 25-30
Shoulder Blade Roast 4 to 6
LoinBlade or Sirloin Roast 3 to4 325 ° 170 ° 40-45
Leg (Fresh Ham) 22-28
Ham, Half (Fully cooked) 18-24
Ham, Half (Cured,cook- 5 to 7 300°160° 22-25
before-eating)
Arm Picnic Shoulder 5 to 8
LAMB
Shoulder Roast, Boneless 3_ to 5 325 ° 160° (reed um) 35-40
170° (well) 40-45
o
Leg, Whole 5 to 7 325 ° 160 (rned um) 25-30
170 ° (well) 30-35
Leg, Shank Half 3 to 4 325 ° 160 ° (medium) 30-35
'170 ° (well) 36-40
Leg, Sirloin Half 3 to 4 325 °160° imedium) 25-30
170° (well) 30-35
VEAl " "
Rib Roast 3 to 5 325 ° 170° 35-40
Shoulder, Boneless 4 to 6 325 ° 170° 40-45
Leg, Half, Boneless 3 to 5 325 ° 170° 40-50
POULTRY
Turkey, unstuffed 8 to 12325°180_-185 ° 20-22
Turkey, unstuffed 12 to 16 325 °180°-185 ° 18-20
Turkey,unstuffed 16 to 20 325 ° 180°1-85° 16-18
Turkey,unstuffed 20 to 24 325 °180°-185 ° 14-16
Turkey, Whole, Boneless 4 to 6 350 ° 170°-175 ° 35-45
Turkey, Breast 3 to 8 325 ° 180° 30-40
85 20-24Chicken,Fryer 2'/2to 3'/2 375°1 °
Chicken,Roaster 4 to 6 185° 20-25375°
Capon, unstuffed 5 to 8 375° 180°-185° 20-25
Cornish Game Hen 1 to 1'/_ 375 ° 180°-185 ° 45-55
Duck 4 to 6 350 ° 185°
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Broiling
The broiler provides flexibility for broiling foods. If you have a Jenn-Air grill, we
recommend you use the grill accessory for most of your broiling.There are some types
of foods that do require use of a broiler.These include foods such as stuffed lobsters,
meringue pies, or other foods which require top browning.
To Broil
1. Place broiler rack on the rack position
suggested in the chart.Distance from
burner depends on foods being pre-
pared. Rack position #3 (top) is
usually recommended unless other-
wise stated (see page 15).
2. Turn TEMPERATURE knobto BROIL
setting.
3. Trim excess fat and cut vertical slashes
around the outer edges of the meat.
4. Place food on broiler pan provided
with oven. Preheat the oven for 5
minutes.
5. Broiling is always done with the door
closed.
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 g rid with foil since th is 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.
• The broiler grid must always be used with the broiler pan. Fat may become hot
enough to ignite if directly exposed to the flame.
NOTE: The oven is equipped with a lower broil compartment. When the BROIL
setting is used, the oven cannot be used at the same time,
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FOODS
BEEF
Steak (1")
Rare 3 6-7 6-7
Medium 3 7 7
Well 3 8-9 8-9
SteakRare(1_'_") 3 8 8
2 13 13
Medium
Well 2 15-16 15-16
Hamburgers (¾")
Rare 3 5 5
Medium 3 6 6
Well 3 7 7
PORK
Bacon 152
Chops (_")
Chops (1") 10-12
Ham Steak (1/2")
Sausage Patties
LAMB
Chops (1")
Medium 7 5
Well 8 ' 7
POULTRY 2 1 10-14 12-18
i
Breast Halves(Start skin side up) ' I
SEAFOOD
FishFillets, Buttered 3i6-7(no
FishSteaks (1") 3 i10-11 turning)
, I
MISCELLANEOUS i
Hot Dogs 3
Toast ' 3
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
15

Oven Care
Oven Cleaning
The oven and broiler interiors have a manual clean porcelain enamel finish.
• All spillovers, especially acid spillovers, should be.wiped up immediately with a
dry cloth. To prevent possible cracking or chipping of the porcelain, never wipe
off a warm or hot surface with a damp cloth.
• Clean oven and broiler walls and doors with soap and water if food is not allowed
to bake on a second time. The oven bottom is easily accessible for cleaning by
removing oven door or the oven bottom.
• Heavy spattering of spillovers will require cleaning with mild abrasive cleansers
such as Bar Keepers Friend, S.O.S. or Bon Ami. Household ammonia may be
used to loosen soil by placing 1/2cup household ammonia in a glass dish placed
on oven rack in a closed, cold oven overnight.
• To remove difficult stains, use an oven cleaner such as Easy-Off on oven liner.
Follow oven cleaner directions.Do not spray gas burner, light bulb, tempera-
ture sensing bulb, door gasket or exterior of oven. Remove oven and broiler
racks before spraying with oven cleaner. Remember: Many oven cleaners are
very strong so protect your hands with rubber gloves. If a commercial aerosol
cleaner is used, thoroughly rinse oven with a solution of 1tablespoon vinegar to
1 cup water. Protect aluminum trim from aerosol cleaners.
• For cleaning other areas of the oven, clean oven racks with S.O.S.pads. Oven
window may be cleaned with soap and water or a glass cleaner.
Oven Bottom
The oven bottom can be removed and
taken to the sink for easy cleaning. Push
to the rear and lift up at the front.When
replacing, be sure the hole in bottom rear
flange is positioned on the rear Iocator
pin. Push toward the back of the oven and
fit into place.
Broiler Bottom
The broiler bottom can be removed and taken to the sink for easy cleaning.To remove,
lift straight up. When replacing, be sure slots in bottom rear are positioned over the two
rear screws. Then, lower into place.
Door Gasket
These parts can be snapped out for cleaning. Wash with soap and water.
16

Oven and Broiler Doors
The oven and broiler doors are removable
for easier cleaning. The doors areequipped ....
with special hinges that lock into place as
the doors are removed.
To rennovc door:
1. Open door to stop position (about 4
inches).
2. Grasp the sides of the door at the mid-
dle of the door. Slowly lift door straight
up.
3. As you lift the door up, very slightly
open door by pulling door toward you.
Check to be sure latches swing down
into the notches on the hinge arms.
To replace door:
1. Grasp sides of door and align slots in
door with hinge arms.
2. Very slightly pull door to a more open
position as you slide the door down
onto the hinge arms. The sliding action
of the door will disengage the latches
on the hinge arms.
3. Gently push the door downward until
the door rests evenly on the hinges.
Close door.
Oven Light Bulb
Before replacing bulb, disconnect power
to oven at the main fuse or circuit breaker
panel Be sure bulb is cool before attempt-
ing to remove. 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. If the bulb does
break and you wish to remove it, be cer-
tain power supply is disconnected and
wear protective gloves. You may contact
your authorized Jenn-Air Service Con-
tractor for service.
Replace bulb with a 40-watt oven-rated appliance bulb. Bulb with brass base is recom-
mended to prevent fusing of bulb into socket.
17

Oven Racks
To remove, pull out to stop position, tilt
up and continue pulling until the rack is
released. To replace rack, place rack on
rack supports, tilt up and push to rear of
oven. Pull rack out to "lock-stop" position
to be sure rack has been properly
replaced.
Control Dial Area
Use mild cleansers, such as soapy water, glass cleaners or mild liquid sprays, such
as 409.Wipe with sponge, damp cloth or paper towel. Do not scrub with S.O.S. pads
or abrasive cleansers.
Control Knobs
The knobs on the control panel can be removed with the controls in the OFF position.
Pull each knob straight from the shaft. Clean knobs with a hot sudsy cloth,then
dry.
Glass on the Oven Door Front
Use any suitable glass cleaner or soapy water.
Oven Door Trim
Slightly dampen a cloth or paper towel with a nonabrasive cleanser, such as Bon
Ami, soapy water or glass cleaner. Do not use excessive amounts of water or allow
water to run down through the air vents in the door since this will cause streaks
which will be visible through the glass door.
How to Remove Appliance for
Cleaning or Servicing
When necessary, follow these procedures to remove appliance for cleaning or servicing:
1. Shut-off gas supply to appliance.
2. Disconnect electrical supply to appliance.
3.Disconnect gas supply tubing to appliance.
4. Remove screws that secure appliance to cabinet or floor. Remove appliance from
cabinet.
5. Reverse procedures to reinstall.
6. Test all joints for gas leaks with soap and water solution.
NEVER USE A MATCH OR OTHER FLAME TOLOCATE A GAS LEAK.
18

Before You Call
for Service
Check the following list to be sure aservice 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 wall oven operates:
• check forablown circuit fuse or a tripped main circuit breaker.
• check if oven is properly connected to electric circuit in house.
If oven does not heat:
• the TEMPERATURE knob may be set incorrectly.
• power supply may not beconnected.
If the oven I'_ht does no/work:
• the light bulb is loose or defective.
If foods do not broil pruperly:
• the TEMPERATURE knob may not be set properly.
• check rack position.
• gas pressure into house may be low.
If foods bake unevenly"
• the oven may be installed improperly.
•check theoven rack with a level.
• stagger pans, do not allow pans to touch each other or oven wall.
• check instructions for suggested placement of pans on oven rack.
If oven baking results are less than expected:
• thepans being used may not be of thesizeor material recommended for best
resu Its.
• there may not be sufficient room around sides of the pans for proper air circula-
tion in the oven.
• check instructions for preheating, rack position and oven temperature.
• oven vent may have been blocked or covered.
If baking results differ from 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 Pagesor
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 auth-
orized Jenn-Air Parts Distributor.
All specifications subject tochange by manufacturer without notice.
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