Jenn-Air Pro-Style PRD3630 User manual

JENN-AIR PRO-STYLE
DUAL FUEL RANGE
USE 8_ CARE
GUIDE
MODELS
PRD3030
PRD3630
I_]ENN-AIR
Form No.A/02/04 Part No.8113P419-60 P/N17666 Rev.C @2004 Maytag Appliance Sales Co. Litho U.S.A.

[A MESSAGETO OUR CUSTOMERS J
For your convenience, product questions can be answered by Jenn-Air Customer Assistance
1-800-JENNAIR (1-800-536-6247)
1-800-588-2080 (U.S.TTY for hearing or speech impaired)
Mon. -FrL,8 am - 8pm Eastern Time
Internet: www.jennair.com
Maytag Services _"
Attn: CAIR_Center
P.O.Box 2370
Cleveland, TN 37320-2370
/k WARNING
If the information in this manual is not foflowed 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 appfiance.
/k WARNING
To reduce the risk of injury to persons in the event of a rangetop grease fire,
observe the following: Smother flames with a close-fitting lid, cookie sheet, or
metal tray, then turn off the burner. Be careful to prevent burns. If the flames
do not go out immediately evacuate and call the fire department. Never use
your ceil or land line phone when you have a fire in your home. Go to a
neighbor's home and call. Never pick up a flaming pan -You may be burned,
DO NOT USE WATER, including wet dishcloths or towels -a violent steam
explosion will result. Use an extinguisher ONLY if:
I) You know you have a Class ABC extinguisher, and you already know
how to operate it.
2) The fire is small and contained in the area where it started.
3) The fire department is being called.
4) You can fight the fire with your back to an exit.
FOR YOUR SAFETY
If You Smell Gas:
!Do not try to light any appliance.
mDo not touch any electrical switch; do not use any phone in your building,
including cell phones.
!Immediately callyour gas supplier from a neighbor's phone. Follow the gas
supplier's instructions.
R If you cannot reach your gas supplier, call the fire department.
mInstallation and service must be performed by aqualified installer, service
agency or the gas supplier.
PLEASE RETAIN THiS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS
SAFETY PRACTICES......................................................................................................................................................3-5
MODEL IDENTIFICATION .............................................................................................................................................6
BEFORE USING YOUR APPLIANCE ...................................................................................................................7-8
COOKTOP USE...............................................................................................................................................................9-I 2
Burner Use ............................................................................ 9
Electronic Igniters .................................................................... I 0
Burner Efficiency and Flame Characteristics ............................................ 10
Sealed Top Burners ................................................................... 10
Burner Grates ........................................................................ 11
Control Knobs ........................................................................ 11
Wok Ring ............................................................................ 12
OVEN USE .......................................................................................................................................................................13-23
Baking Tips .......................................................................... 13
Rack Positions ..................................................................... 14-I 5
Convection Baking ................................................................... 15
Converting Recipes to Convection Baking .............................................. 16
Selecting Utensils for Convection Baking ............................................... 16
Regular Baking ....................................................................... 16
Roasting ............................................................................. 16
Broiling .............................................................................. 17
Condensation ........................................................................ 17
To Get Best Results ................................................................ 17-I 8
Setting Oven for Baking ............................................................... 19
High Altitude Baking ................................................................. 19
Common Baking Problems ......................................................... 19-20
Setting the Oven for Broiling ....................................................... 20-22
Slow Cooking /Low Temperature Cooking ............................................. 22
Suggested Temperatures to Keep Food Hot ............................................ 23
OVEN SELF-CLEANING MODES .....................................................................................................................24-25
Oven Self-cleaning Mode ............................................................. 24
Before Self-cleaning the Oven ......................................................... 24
Setting the Oven for Self-clean ........................................................ 25
At the End of the Clean Cycle .......................................................... 25
CARE AND MAINTENANCE ...............................................................................................................................26-29
When Cleaning the Range or Cooktop ................................................. 26
Burner Grates ........................................................................ 26
Burners .............................................................................. 27
Igniters .............................................................................. 27
Control Knobs ........................................................................ 28
Backgua rd ........................................................................... 28
Oven and Door Interior ............................................................... 28
Oven Racks and Rack Supports ........................................................ 29
Frame, Sides, Door Exterior, Heat Deflector .............................................. 29
Door Gasket ......................................................................... 29
Oven Light Bulb Replacement ......................................................... 29
Power Failure ........................................................................ 29
PARTS IDENTIFICATION .......................................................................................................................................30-31
BEFORE YOU CALL FOR SERVICE......................................................................................................................32
WARRANTY ...................................................................................................................................................................33-34

[SAFETY PRACTICESAND PRECAUTIONS ]
When properly cared for, your new Jenn-Air Appliance has been designed to be a safe, reliable cooking
appliance. When using this restaurant caliber appliance, use it with extreme care, as this type
appliance provides intense heat and can increase the accident potential. Basic safety precautions
must be followed when using kitchen appliances, including the following:
[]
[]
[]
[]
Read this User Guide thoroughly before using your new appliance. This will help to reduce the risk
of fire, electric shock, or injury to persons.
Begin by insuring proper installation and servicing. Follow the installation instructions which came
with this appliance. Be sure to have a qualified technician install and ground this appliance before
using.
Have the installer show you where the gas supply shutoffvalve is located so you will know how and
where to turn offthe gas to the appliance.
If you smell gas, the installer has not clone a proper job of checking for leaks. You can have a small
leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas leak
is not a "do-it-yourself"procedure. Some leaks can only be found with the burner control in the ON
position and for your protection it must be clone by a qualified service technician.
/_ WARNING:
Gas leaks may occur in your system and result in a dangerous situation. Gas
leaks may not be detected by smell alone. Gas suppliers recommend you
purchase and install an UL approved gas detector. Install and use in
accordance with the manufacturer's instructions.
[] If by some chance a burner goes out and gas escapes, open a window or a door to let the room air
out. Do not attempt to use the appliance until the gas has had time to dissipate. Follow the
instructions on page 1,"For your safety - if you smell gas'.'
[] This appliance has been factory assembled for natural gas. If using LP gas, the unit must be
converted by a qualified service technician using the hardware provided in the conversion kit
packed with the unit. Refer to the instructions in the kit.
[] Do not repair or replace any part of this appliance unless it is specifically recommended in this
manual. All other servicing should be referred to a qualified technician.
[] Children should not be left alone or unattended in an area where appliances are in use. They
should never be allowed to turn knobs, push buttons, sit or stand on any part of an appliance.
[] Children in walkers, or children crawling can be attracted to the round oven door handle and may
grab and open the oven door. This can result in injury from the door being pulled open on a child,
or severe burns if the oven is in use and hot.
Z_ WARNING:
Do not store items of interest to children above or at the back of any appfiance.
Children could be seriously injured if they should climb onto the appfiance to
reach these items.
[] Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic
items may melt or ignite and other types of items could be ruined.
[] Do not hang articles from any part of the appliance or place anything against the oven. Some
fabrics are quite flammable and may catch on fire.
[] If the appliance is near a window be certain the curtains do not blow over or near the cooktop
burners; they could catch on fire.
[] Do not use water on grease fires. Turn all burners OFF,then smother fire with baking soda or use a
dry chemical or foam-type fire extinguisher.
3

[SAFETY PRACTICEAND PRECAUTIONSJ
m
m
Never let clothing, pot holders, or other flammable materials come in contact with, or too close to,
any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury.
Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns
from steam. Do not use a towel or other bulky cloth in place of pot holders. Do not let pot holders
touch hot burners, or burner grates.
For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never
be worn while using this appliance. Some synthetic fabrics are highly flammable and should not
be worn while cooking.
Do not use aluminum foil to line any part of the oven or cooktop. Using a foil liner could result in
a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent
heat insulator and heat will be trapped underneath it. This trapped heat can upset the cooking
performance and can damage the finish of the oven or the cooktop parts. Foil may also create a
shock hazard if the heating element were to short out.
Z_ WARNING:
This appliance is for cooking. Based on safety considerations, never use the
oven or cooktop to warm or heat a room. Also, such use can damage the
cooktop or oven parts.
m When using the cooktop: Do not touch the burner grates or the immediate surrounding area. Areas
adjacent to the burners may become hot enough to cause burns.
! When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately
surrounding the door or the back trim. The surfaces directly ahove the oven door may be hot if the
oven has been operated with the door open, or if something has prevented the door from sealing.
'_ Never leave the cooktop unattended when using high flame settings. Boil overs cause smoking
and greasy spill overs that may ignite. More importantly, if the burner flames are smothered by a
severe boil over which effects the igniter, unburned gas will escape into the room.
'_ Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazes utensils
are suitable for cooktop use. This type of utensil may break with sudden temperature changes. Use
only on low or medium flames settings according to the manufacturer's directions.
! Do not heat unopened food containers; a build up of pressure may cause the container to burst.
'_ During cooking, set the burner control so that the flame heats only the bottom of the pan and does
not extend beyond the bottom of the pan. This could heat and/or melt the handles.
! Always use utensils that have flat bottoms large enough to cover the burner.The use of undersized
utensils will expose a portion of the flame to direct contact and may result in ignition of clothing.
! To minimize burns, ignition of flammable materials and unintentional spill overs, position handles
of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the
cooktop.
[] Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.
[] Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease
deposits collect around the cooktop burners. Clean after each use or boil over.
[] For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may
be necessary to clean these when there is a boil over or when the burner does not light, even
though the electronic igniters click.

[SAFETY PRACTICESAND PRECAUTIONS ]
Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the
cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow
directions provided by the cleaner manufacturer.
Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using
any type of aerosol cleaner on or around the appliance. The chemical that produces the spraying
action could, in the presence of heat, ignite or cause metal parts to corrode.
Place oven racks in desired position while the oven is cool. Ira rack must be moved while the oven
is hot, do not let the pot holders contact the hot interior of the oven.
Use care when opening the oven door; let hot air or steam escape before removing or replacing
foods.
!!
!!
m Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking.
! Clean the ventilator hood and filters above the range or cooktop frequently so grease from
cooking vapors does not accumulate on them.
! Turn the ventilator OFF in case of fire or when intentionally"flaming" liquor or other spirits on the
cooktop. The blower, if in operation, could unsafely spread the flames.
m DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air
supply is available.
m For safety reasons and to avoid damage to the appliance never sit, stand, or lean on the oven door
or cooking surface.
m Service should only be done by authorized technicians.Technicians must disconnect the power
supply before servicing this appliance.
/_ WARNING:
Cafifornia Proposition 65 -The burning of gas cooking fuel generates some
by-products which are known by the 5tare of California to cause cancer or
reproductive harm. California law requires businesses to warn customers of
potential exposure to such substances. To minimize exposure to these
substances, always operate this unit according to the instructions con rained in
this booklet and provide good ventilation to the room when cooking with gas.

MODEL IDENTIFICATION
36" DUAL FUEL RANGE MODEL
@ @ ®@Ooi
/
MODEL PRD3630
30" DUAL FUEL RANGE MODEL
\
I
@
MODEL PRD3030 /

BEFOREUSING YOUR APPLIANCE
1) Remove all packaging materials and labels from your appliance. If the installer has not set up your
appliance, do it now. Check that you have the following items:
COOKTOP:
" 4 OR 6 burner head assemblies, burner caps and grates
27"& 24"OVEN:
! Two removable Stainless Steel 3 position Rack Slide Assemblies
! One, Two-piece broil pan
mThree Oven Racks
NOTE: If any are missing, contact Jenn-Air Customer Assistance, 1-800-JENNAIR (1-800-536-6247)
1-800-588-2080 (U.S. TTY for hearing or speech impaired.) Please be prepared with your
Model No., Serial No. and description of problem.
2) Place the oven racks in the proper position before turning on the oven. For correct rack position
check your recipe. The most frequently used position is number 2. The rack positions are numbered
from the bottom as in the floors of a building.
Rack Positions
I fi
"joooo ooo!
--3
--2 1
Fig. 1

BEFOREUSING YOUR APPLIANCE
! Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped
beneath the foil, this can cause damage to the oven and the food may not cook correctly.
3) Before baking or broiling:
One at a time turn the oven and broiler burners for 20 to 30 minutes each. This burnsoffthe
manufacturing oils used by the factory. Turn the oven burner on to 450°F and the broiler burner
on to "Broil'[ Turn on the ventilator above your range while these burners are on, as there will be
an odor.
TO INSERTTHE OVEN RACKS:
1) Hold the rack with the back safety rail in the up position and towards the rear of the oven. Slip it
into the oven so the rack slides are between the rack and the rack guides.
2) As you slide the rack into the oven tip the front of the rack up slightly, so that the safety stops on
the back of the rack, clear the rack slides. The safety stops keep the rack from sliding out of the oven
when pulled forward.
TO REMOVE OR REPOSITION THE RACKS:
1) Pull the rack forward.
2) Lift the front of the rack up so the safety stops clear the rack slides.
3) Pull the rack forward.

COOl(TOP USE ]
BURNERS
Your new professional dual fuel range is equipped with
burners that are designed for maximum cleanability and
controlability. The burner should never be operated ifthe
cap is not in place. All the cooktop burners have
electronic spark ignition to eliminate continuously
burning pilots; when the burner is on and the flame is
blown out, it will relight.
SIMMERING
Your new professional range is equipped with one
(PRD3030) or two (PRD3630) Dual Flow burners that have
exceptionally low simmering capabilities (fig. 3). Keep in
mind that because of the high heat capacity of the outer
burner, and the mass of the cast iron burner grates (they
retain heat longer than lighter, conventional grates) some
foods may continue to cook by retained heat after the
burner has been turned off. Should a strong draft or boil
over extinguish the simmer flame it will relight automat-
ically as the main burner would.
Cap
Fig. 2
Caps
Fig. 3
I
2
3
4
MaX.
Btu/hr
Nat LP
15,000 15,000
15,000 12,000
15,000 12,000
15,000 12,000
SimmerlLow
Btu/hr
Nat LP
570~4,2001000~4,200
1,600 2,600
1,600 2,600
1,600 2,600
PRD3030 COOKTOP SECTION SHOWN
PRD3630 COOKTOP SECTION SHOWN
1
2
3
4
5
6
MaX.
Btu/hr
Nat LP
15.000 15,000
15,000 12,000
15,000 12,000
15,000 12,000
15,000 12,000
15,000 15,000
Simmer/Low
Btu/hr
Nat LP
i570~4,200 1000~4,200
1,600 2,600
1,600 2,600
1,600 2,600
1,600 2,600
570~4,200 1000~4,200

COOKTOP USE
ELECTRONIC IGNITERS
If a burner does not ignite, listen for the clicking sound. If the
igniter is not clicking, TURN OFF THE BURNER. Check the circuit
breaker for a blown fuse or a tripped circuit breaker. If the igniter
still fails to operate, see page 32,"Before You Call For Service'[ To
light the burner manually, see page 29,"Power Failure'[
NOTE: If you are using propane gas, aslight pop or flash
may occur at the bumer ports a few seconds after
the burner has been turned "off': This "extinction
pop"is normal for propane gas.
BURNER EFFICIENCY AND FLAME CHARACTERISTICS
It is necessary to keep the burner ports and the
igniters clean for proper lighting and efficient
performance of the cooktop burners. The
burner flame should burn completely around
the burner with no excessive noise or lifting. On
natural gas, the flame should be blue in color
and stable. Slight yellow tipping of the flames is
normal with LP gas. During initial use, foreign
particles in the gas line, or dust in the air around
the appliance may cause an orange flame.This
will disappear with use.
Proper Flame Height
FLAME HEIGHT
The correct height of the flame mainly depends Fig. 5
on the size of the bottom of the cooking utensil,
the material of the cooking utensil, the amount and type of food and the amount of liquid in the
utensil. Following are some basic rules for selecting flame height.
! For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never
allow flames to curl up the side of the pan (see Fig.S).
'_ Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low
flame. If you are cooking with a large amount of liquid, a slightly larger flame can be used.
SEALED TOP BURNERS
The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the
igniter. The cooktop burners have an infinite number of heat settings and there are no fixed positions
on the control knobs between HI and LO. To turn the cooktop burner on, push in on the control knob
and turn it counterclockwise to the'LITE" position. An audible clicking sound will be heard. When the
gas has been ignited by the electronic spark igniter, turn the knob to the desired setting. (The clicking
sound should stop as soon as the burner is lit).
10

[COOKTOP USE ]
//_ WARNING:
When turning on any cooktop burner, be sure to stop at the "LITE" position
before turning the burner to a flame setting for cooking. If the burner is not fit
and it is turned beyond the "LITE" position, there could be a burst of flame
when the burner does light. This could cause burns or damage to the
surrounding countertop.
BURNER GRATES
The burner grates are heavy cast iron. They were
designed in sections to make them easier to remove
and clean. (See fig.6 & 7)
COOKWARE
For best results we recommend using professional
cookware. This type of utensil can be found at your
finer department stores, specialty cooking shops, or
restaurant supply stores. If using regular cookware, be
very careful if the pans have plastic handles, as these
large professional size burners can flame up on the
outside of the pan and melt or bubble the handles.
CONTROL KNOBS
The control knobs are readily associated with the
burners they control. The cooktop control knobs are
labeled and in front of the burners. The oven control is
placed slightly lower than the other control knobs. This
is due to the physical size of the commercial type
thermostats used on the product (see fig.8).
Fig. 6(36"model)
Fig. 7 (30" rnodel)
Fig. 8
11

COOKTOP USE
WOK RING
A Wok ring is provided with your new appliance. The ring is cast iron, and has a porcelain enamel
finish. It can be used with most commercially available woks. To use the ring, place it on the grate over
the desired burner. The vertical tabs on the ring should be aligned with the main fingers of the grate.
The small protrusions on the bottom surface of the ring should straddle the grate fingers to prevent
the ring from rotating during cooking. See fig. 9. The bottom of the wok should be supported and
retained by the vertical tabs of the ring.
To clean the wok ring, place it in the dishwasher after use. Stubborn food deposits may be removed
by soaking to loosen the soil, then washing as usual.
Top View of _ j Vertical tabs
Wok Ring
I I I
Main fingers
0 000
Fig. 9
12

[OVEN USE
OVEN COOKING ELEMENTS
Your new professional range is equipped with bake and broil cooking elements. On the PRD3630
Model, the oven bakes at 5,000 Watts. On the PRD3030 model, the oven bakes at 3,700 watts. Both
ovens broil at 4,000 Watts.
OVEN
Your new oven can be used in three cooking modes; convection bake, regular bake, and regular broil.
To help you decide which way to cook your food read this information first. Remember this is a new
oven and the thermostat has been checked for accuracy.Your old oven may have had a thermostat
that over the years got a little hot or a little cold. Check your recipes for the correct time and
temperature. Use caution when using your old oven's time or temperature. You may have been
compensating for your old oven being out of calibration.
BAKINGTIPS
Use a reliable recipe and accurately measure fresh ingredients. Carefully follow directions for oven
temperature and cooking time. Preheat oven if recommended.
Use the correct rack position. Baking results may be affected if the wrong rack position is used.
! Top browning may be darker if food is located toward the top of the oven.
! Bottom browning may be darker if food is located toward the bottom of the oven.
Bakeware material plays an important part in baking results. Always use the type and size of pan
called for in the recipe. Cooking times or cooking results may be affected if the wrong size is use.
! Shiny metal pan reflects heat away from the food, produces lighter browning and a softer crust.
Use shiny pans for baking cakes or cookies.
! Dark metal pan or a pan with an anodized (dull) bottom absorbs heat, produces darker
browning and a crisper crust. Use this type of pan for pies, pie crusts or bread.
! For optimum baking results, bake cookies and biscuits on a flat cookie sheet with one lip. If the
pan has sides, such as a jelly roll pan, browning may not be even.
! If using oven-proof glassware, or dark pans such as Baker's Secret reduce the oven temperature
by 25°F except when baking pies or bread. Use the same baking time as called for in the recipe.
! If using insulate bakeware, expect cooking times to increase slightly. It is not necessary to adjust
the oven temperature.
Check the cooking progress at the minimum time recommended in the recipe. If necessary, continue
checking at intervals until the food is done. If the oven door is opened too frequently, heat will escape
from the oven; this can affect baking results and wastes energy.
If you add additional ingredients or alter the recipe, expect cooking times to increase or decrease
slightly.
13

OVEN USE
OVEN RACKS
The oven comes standard with (3) oven racks and three position roller assisted rack supports. A two-
piece porcelainized steel broiler pan is included with this oven. Rack positions are numbered starting
from the bottom of the oven, with rack #1 closest to the bottom and rack #3 closest to the top.
RACK 3: Used for most broiling, toasting bread, and two-rack baking.
RACK 2: Used for most baked goods on a cookie sheet or jelly roll pan, or frozen convenience
foods, for two-rack baking, baking bread, or large cakes.
RACK 1: Used for roasting small cuts of meat, large casseroles, baking loaves of bread, cakes (in
either tube, bundt, or layer pans), for roasting large cuts of meat and large poultry, pies, souffles,
or angel food cake, or for two-rack baking.
RACK POSITIONS
'_ For optimum results, air must circulate freely within the oven and around the food. To help
ensure this, place food in the center of the oven. Allow two inches between the edge of the
pan(s) and the oven walls.
If Use one rack for optimum baking results of
cakes, cookies or biscuits.
!!
I!1
Position the rack so the food is in the center of
the oven. Use rack position 2.
If cooking on two racks, stagger the food to
ensure proper air flow (see illustration to the
right).
If cooking on two racks, use rack positions 2 and
3 for cakes. When using cookie sheets, never
place two cookie sheets on one rack. Stagger
them on racks 2 & 3 as illustrated.
'_ If roasting a large turkey, place the turkey on rack 1.
! Do not use cookware that extends beyond the edge of the rack.
PAN POSITIONS
1 PAN Center the rack in the middle of the oven and center the pan on the
oven rack.
2 PANS Allow 1-2 inches of space between pans and oven walls
3-4 PANS Use two racks and stagger pans so one pan is not directly over
another pan.
14

OVEN USE ]
NOTE: About the roller assisted rack supports:
Specifically engineered from high temperature materials for in-oven use, they will stand up
to years of use. They are especially functional when the oven racks are supporting the
heavy food products associated with this high capacity oven. They must be removed
before the oven can be put into self clean. See page 29 for care of the rack supports.
CAUTION:
Aluminum foil should never be used to cover the oven racks or to line the oven
bottom. The trapped heat can damage the porcelain and the heated air cannot
adequately reach the food being baked.
A small piece of foil may be used to catch spillovers. Place it on a lower rack several inches below the
food. Do not cover the broiler insert with aluminum foil. This prevents fat from draining into the pan
below and increases flare-ups and smoke. However, the broiler pan may be lined with foil for easier
clean-up.
Rack positions for Baking
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position
before turning the oven on. Store any unused rack(s) out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack baking. If you are using two racks simulta-
neously, be sure to check the food on the bottom rack sooner than the minimum time. The food on
the lower rack position may cook slightly faster than the food on the upper rack, particularly if you are
using large baking utensils.
If you are using two racks simultaneously, be sure to stagger the baking utensils so that one is not
directly above the other and the heated air can circulate freely around each pan. See "Rack Positions"
on page 14. If using large or commercial size baking utensils, the food may take a few extra minutes
as the air cannot circulate as freely as it does with a smaller pan. When using commercial size baking
utensils, use only one rack as the heat does not have the room to circulate.
Rack positions for Convection Baking
All racks can be used simultaneously during convection baking. Place the racks in the desired position
before turning the oven on. Store the unused racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack baking. When baking on more than one rack
you do not need to stagger the pans. Place on top of each other like cookie sheets, etc.
CONVECTION BAKING
Convection baking is baking with a fan at the back of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats and browns the surface of the food more
effectively than in a standard oven. This allows most foods to be cooked at lower oven temperatures
or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered,
longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will see the most savings in cooking time.
Using multiple racks at the same time will achieve a good time saving, as you can cook more food at
the same time. Convection baking is good for large quantities of baked foods such as cookies, biscuits,
muffins, brownies, cupcakes, pies, sweet rolls and bread.
Foods Suitable for Convection
I! Appetizers I! Breads I! Oven Meals (1 to 3 racks)
'_ Cookies '_ Main Dishes '_ Roasts '_ Pies '_ Poultry
]5

[OVEN USE
[] Air Leavened Foods (Angel Food Cake, souffl6s, cream puffs, meringue shells)
[] Meats are juicier and more flavorful because the circulating hot air seals the surface and enhances
browning.
[] Yeast breads are lighter, more evenly textured, more golden brown and crustier.
[] Airy foods such as angel food cake, cream puffs, puff pastry and meringues are higher and lighter.
[] Multiple-rack baking speeds quantity baking.
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier.
The oven temperature can be left the same as the recipe and the food cooked a shorter period of time.
The temperature can be lowered 25°F and the food will probably take the same length of time to cook
as the recipe states. If you find that food is adequately browned on the outside, but not done in the
center, lower the temperature another 25°F and add to the baking time. When reducing the
temperature always check the food for doneness, a minute to two before the minimum time stated in
the recipe, as time can always be added. Some recipes will cook faster than others. There is no way to
predict exactly how long each recipe will take when you convert it to convection. Convection will be
easier to use after you have used it a few times as you will begin to understand the way it bakes.
Selecting Utensils for Convection Baking
Cooking by convection does not require any specially designed baking utensils. You probably have
many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the
material, the size and the shape as they all affect the baking time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking
time and the best end product. Aluminum pans work best for all types of baked goods. For the best
browning, use a pan with adark or dull finish that absorbs heat, when baking pies and breads. A shiny
finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender
surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all
around the sides of the food. For roasting use the bottom of the broil pan and elevate the meat on a
metal V-shaped roasting rack. Glass-ceramic or glass utensils do not conduct heat aswell as metal, but
they can be used. Use them for foods that do not require a dark brown crust or crisping, such as
souffles.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e.two or three small
foods do better than one large piece. When single food items are baked, always center the food on the
rack. If several foods are being baked, space them evenly on the rack or racks.
REGULAR BAKING
Bake is baking with hot air;there is no fan. The air movement comes from natural convection. As the
air heats, it moves to the top of the oven. This oven mode is the same as you have been using for
baking on one or two racks.
Foods Suitable for Bake
[] Appetizers [] Pies, Cakes [] Breads [] Poultry
[] Desserts [] Main Dishes [] Oven Meals (1 to 2 racks) [] Roasts [] Casseroles
ROASTING
Roasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture.
Most meats are roasted at 325°F. It is not necessary to preheat the oven. Some good choices are: beef
rib, ribeye, top round, high quality tip and rump roast, pork loin roast, leg of lamb, veal shoulder roast
and cured or smoked hams.
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[OVEN USE
BROILING
Broiling iscooking by intense infrared radiation supplied by the broil element located at the top of the
oven. Since broiling is cooking by radiant heat it isnot necessary to use the convection fan in the broil
mode. Cooking time is determined by the desired degree ofdoneness and the distance between the
food and the element.
Foods Suitable for Broil
[] Top Browning: Casseroles, Breads
[] Appetizers [] Meats [] Poultry [] Fish
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The
amount of moisture that condenses on the oven depends on the moisture content of the food. The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
TO GET THE BEST RESULTS
Baking:
m Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
m Do not open the open door "just to peek',' use the interior oven light and look through the
window.
!! Do not use the oven for storage, especially when baking in the oven. Extra utensils, not being
used for baking, can affect the food product, the baking time, the browning and end result.
!! When opening the oven door, allow steam and hot air to escape before reaching into the oven
to remove food.
!! Do not rely on time or brownness as the only indicators of doneness; test with finger tip,
toothpick, instant read thermometer, etc.
!! If you are using glass utensils, lower the temperature 25°F.
!! Use a minute timer, set for the minimum time suggested in the recipe.
Convection Baking:
!! Follow the first four recommendations in the baking section.
!! Metal utensils give better results, in convection, than do glass baking utensils. If you use glass,
it usually is not necessary to lower the temperature an additional 25°F.
!! Use a minute timer, set for less than the minimum time suggested in the recipe, the first time
you use a recipe in the convection mode. Be sure to note the new baking time on your recipe,
for future reference.
m Be sure to read the basic information on convection before using the oven for the first time.
!!1 Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
Roasting
!!1 For best results use tender cuts of meat weighing 3-1bs.or more.
!!1 Place the meat fat-side-up on a V-shaped rack in a shallow roasting pan. Placing the meat on a
V-shaped rack holds it out of the drippings, thus allowing better heat circulation for even
cooking. As the fat on top of the roast melts, the meat is basted naturally, eliminating the need
for additional basting.
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OVEN USE
m The cooking time is determined by the weight of the meat and the desired doneness.
!! For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the
thickest part of the meat, going in horizontal into the meat. It should not touch fat or bone.
!! Remove the roast from the oven when the thermometer registers the desired doneness. Cover
with foil, let rest for 15-20 minutes, juices will go back into the meat and slice nicely.
NOTE: For more information about food safety, call USDA's Meat & Poultry Hotline at
1-800-368-3138. For cooking information, write to the National Cattlemen's Beef
Association, 444 North Michigan Avenue, Chicago, Illinois 6061 I, or call 1-800-368-3138.
Convection Roasting
m Do not reduce oven temperatures. However, roasting time should be reduced by up to 25-30
percent.
!! Do not use a roasting pan with high sides. A two-piece broiler pan may be used if the pan is
greater than 1-1/2 inches in depth. Place V-shaped rack in the bottom of the broiler pan and
then place the food on top of the V-shaped rack or on top of the two-piece broiler pan.
!! Do not cover meat or use an oven cooking bag.
!! Since the breast meat and drumsticks on a turkey cook more quickly than the thigh areas, place
a "foil shield"over these areas after desired brownness is reached to prevent overbrowning.
REGULAR & CONVECTION ROASTING CHART
(THAWEDMEATSONLY)
CUT OF MEAT REGULAR CONVECTION
0
Appr0x.Weight Oven Internal (min.perlb.) (min.perlb.)
(pounds) Temperature Temperature Approx.x' Approx/x
(in°F) RoastingTime RoastingTime
Standing Rib Roast 4 to 8
Rib Eye Roast 4 to 6
Tenderloin Roast 2 to 3
Fresh Ham Roast 4 to 6
Shoulder Blade Roast 4 to 6
Pork Loin (boneless) 3 to 4
_am Half 5 to 7
uIly cooked boneless) .××
a a
_oon_l_eto re eating)
Turkey, unstuffed***
Turkey Breast
Chicken
Leg (boneless)
_E Whole Leg
325° 145°F (reed/rare) 25-35 20-30
160°F (mecR 30-35 25-30
350° 145°F (reed/rare) 25-35 20-30
160°F (reed) 30-35 25-30
400° 145°F (med/rare) 20-30 15-25
325° 170°F 35-45 30-40
325° 160°F 30-40 20-30
325° 160°F 25-30 20-25
325° 140°F 25-35 N/A
5 to 7 325° 160°F 35-45 30-40
12 to 16 _ _ 18-20 12-16
16to20 325° 180°-185°F 16-18 10-15
20to24 325° 180°-185°F 14-16 8-10
3 to 8 325° 170°F 30-40 25-35
3 to 4 350-375 ° 180-185°F 20-25 15-22
2 to 3 325 ° 160°F (reed) 35-40 20-25
170°F (reed) 40-45 35-40
5 to 7 325 ° 160°F (reed) 30-35 25-30
170°F (reed) 35-40 30-35
'_Cooking times are approximate and may vary depending on the shape of the roast.
Cx
....Add waterandfollow packagedirections. Notrecommendedfor ConvectionRoasting
Stuffedturkey requiresadditional roastingtime. Shieldlegsandbreastwith foil to preventoverbrowningand drying of skin.
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OVEN USE ]
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is necessary
for baking. The oven heating light will turn off when the oven has reached temperature. It is not
necessary to preheat for roasting. Selecting a temperature higher than desired will NOT preheat the
oven any faster, and may have a negative effect on baking results.
SETTING THE OVEN FOR BAKING
Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking,
roasting or warming using one, two or three racks. If you are going to use regular Bake, simply push in
the "BAKE" switch on the valve panel, above the large oven knob and turn the control knob to the
temperature used in the recipe. To use Convection Bake push the convection switch (located on the
control panel) and turn the control knob to the temperature desired.
1) PressBAKEor CONVECTIONBAKESelector switch.
! The convection fan will turn on if "CONVECTION BAKE" is selected.
2) Set desired Temperature on Thermostat Control Knob.
mThe"OVEN ON" light turns on.
'_ The "HEATING" light turns on.
'_ Once the"HEATING" light cycles off the first time, the oven is preheated.
! The"OVEN ON" light remains on until the"OFF" Selector switch has been
pushed, or the Thermostat has been turned to the "OFF" position.
High Altitude Baking
Recipes and baking times vary if you are baking at a high altitude. For accurate information write to
the Agriculture Extension Service, Colorado State University, Fort Collins, Colorado 80521. Specify the
type of information and the baking mode (convection bake or bake) you need i.e. cakes, cookies,
breads, etc. There may be a cost for the bulletins.
COMMON BAKING PROBLEMS AND WHYTHEY HAPPEN
PROBLEM POSSIBLE CAUSES
Cakes are uneven. [] Panstoo close or touching each other or oven walls. [] Batter uneven in
pans. [] Temperature set too low or baking time too short. [] Oven not level.
[] Undermixing. [] Too much liquid.
Cake high in middle. [] Temperature set too high. [] Baking time too long. [] Overmixing. [] Too
much flour. [] Panstouching eachother or oven walls. [] Incorrect rack position.
Cake falls. [] Too much shortening or sugar. [] Too much or too little liquid. []
Temperature set too low. [] Old or too little baking powder. [] Pan too small.
[] Oven door opened frequently. [] Added incorrect type of oil to cake mix.
[] Added additional ingredients to cake mix or recipe.
Cakes, cookies,
biscuits
don't brown evenly.
[] Incorrect rack position. [] Oven door not closed properly. [] Door gasket
not sealing properly or properly attached to door. [] Incorrect use of
aluminum foil [] Oven not preheated. [] Pans darkened, dented or warped.
For optimum results, bake on one rack. If baking cakes on two racks, stagger the
cake pans to ensure proper air flow. Check picture on page 14.
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