Jenn-Air su110 User manual

dEN N-AI R
Use and CareManual
Updraft Convertible
Grill-Range
MODEL SU110

SAFETY
PRECAUTIONS
Read before operating your range
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 warmingor heating the room.
3. Children should not be left alone or unattended in area
where appliance is in use. They should never be allowed to
sit or stand on any part of the appliance.
4. Wear proper apparel. Loose-fitting or hanging garments
should never be worn while using the appliance.
5. Donot repair or replace any part of the appliance unless
specifically recommended in this manual. All other servicing
should be referred to an authorized Jenn-Air Service
Contractor.

6. Flammable materials should not be stored in an oven or
near surface units.
7. Do not use water on grease fires. Smother fire or flame or
use dry chemical or foam-type extinguisher.
8. Use only dry potholders. Moist or damp potholders on hot
surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
9. Use proper pan size.Many appliances are equipped with
one or more surface units of different size.Select cookware
having flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware will expose
a portion of the heating element to direct contact and may
result in ignition of clothing. Proper relationship of cookware
to heating element will also improve efficiency and perfor-
mance.
10. Never leave surface units unattended at high heat settings.
Boil over causes smoking and greasy spillovers that may
ignite.
11. On conventional element ranges make sure that drip pans
are in place. Absence of these pans during cooking may
subject wiring or components underneath to damage.
12. Do not use aluminum foil to line surface unit drip pans, grill
basin or oven bottom. Installation of these liners may result
in an electric shock or fire hazard.
13. Glazed cookware -- only certain types of glass, glass-
ceramic, ceramic, earthenware, or other glazed cookpots
are suitable for range top surface without breaking due to
the sudden change in temperature. Use only such cook-
ware as you know have been approved for this purpose.
14.Cookware handles should be turned inward and not extend
over adjacent surface heating elements to avoid burns,
ignition of flammable materials and spillage due to uninten-
tional contact with the cookware.
15. Do not soak or immerse removable heating elements in
water.
16. CAUTION -- Do not store items of interest to children in
cabinets above a range or on the backguard of a range
--children climbing on the range to reach items could be
seriously injured.
17. Do not touch surface units or areas near units, heating
elements or interior surfaces of oven. Surface units or heat-

ing elements may be hot even though they are dark in color.
Areas near surface units and interior surfaces of an oven
may become hot enough to cause burns.During and after
use, do not touch or let clothing or other flammable mate-
rials contact these areas until they have had sufficient time
to cool. Other surfaces may become hot enough to cause
burns --among these surfaces are the cooktop, the upper
door frame and glass, oven vent opening and surfaces near
the opening, and the top edge of the control panel.
18. Use care when opening oven door. Let hot air or steam
escape before removing or replacing food.
19. Do not heat unopened food containers.Build-up of pres-
sure may cause container to burst and result in injury.
20. Keep oven vent ducts unobstructed.
21. Always place oven racks in desired location while oven is
cool. If rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
22. Clean only parts listed in this manual and use procedures
recommended.
23. Do not cook on glass-ceramic cooking surface if the cook-
top is broken. Cleaning solutions and spillovers may pene-
trate the broken cooktop and create a shock hazard.
Contact an authorized Jenn-Air Service Contractor.
24. Clean glass-ceramic cooktops with caution. If wet sponge
or cloth is used to wipespills onahotcooking area, be
careful to avoid steam burns. Some cleansers can produce
noxious fumes if applied to a hot surface.
25. Do not operate with damaged cooking element after any
product malfunction until proper repair has been made.
26. Keep all switches "OFF" when unit is not in use.
27. High performance range hood must be operated in con-
junction with grill.

Cooktop and
Grifl Operation
Cookt_n_p and Grifl Controls
Oven Vent Clock and
Minute
Oven Light Switch Timer
Surface
Indicator
Light
Surface
Surface Controls
Controls Oven
Oven Selector Indicator
Knob Light
Grease Oven
Container L,,.,,,,.. _Temperature
Knob
Surface Indicator Light
• Will glow when a surface unit ison. (See page8.)
Surface Controls
•Use to provide variable heatto cooktop heating elements or grill element.(See
page 8.)
Clock and Minute Timer
• Features time of day and MINUTE TIMER. (See page 18.)
Grease Container
•Collects grease when grilling or using other accessories; or spillovers when
using conventional coil cartridge. (See page 14.)
NOTE: For informationon ovencontrols,seepage 17. I

Cast Iron Solid Elements - Model SCE4320
The body ofthe solid element is made of high strength cast iron. The red lacquer dot
and saturn ring on the elements will eventually disappear after the element has been
usedor after itisscoured.Thecast ironwill alsolose itsdark luster overaperiod oftime.
(See instructions below for restoring cast iron.) These changes willnot affect thesolid
element's performance or durability.
•For normal cleaning, wipethe element with a damp cloth.Heat element on a
medium setting for a few minutes until completely dry.
•For lightsoil, usepowderedcleansers such as Bon-Ami, Bar Keepers Friend, or
softscrubbing cleansers.Rinsethoroughly.Heat element on a medium setting
until completely dry.
• Forheavy soil, usesoapy scouring padssuch as S.O.S.or Brillo,ascouring pad
such asScotch-Brite,or a brushwith scouring powders.Tofacilitate thecleaning
process,firstwarmthe element ona lowsetting. Rinsethoroughly after cleaning.
Heat element on a medium setting until completely dry.
• For routine maintenance and to restore the cast iron, use Collo Electrol (Jenn-
Air Model A911 or Part No. 712190) or salt-free vegetable oil. Apply the Collo
Electrol byfollowing package instructions. Whentheelement iscool, use aclean
cloth to remove excess polish. A very thincoat of salt-free vegetable oil will also
restore the appearance of the cast iron. Apply with paper towel to a lukewarm
element, wipe off excess, and heat on a medium setting to cure. If too much oil
is used, the surface can become tacky. If this happens, use procedures
recommended for cleaning heavy soil.
• Remove anyfood spills and splatters from elements assoon as possible with a
damp cloth. Dry thoroughly.
Glass Cooktop - Model 8CE4320
The tempered gJass cooktop will withstand temperature changes while cooking.
Although impact resistant,treat this glass cooktop with the same care you would any
glass material.
•Clean glass cooktop after surface has cooled.
• Fornormaldaily cleaning, wipewith a dampsponge or cloth. Use glass cleaners
such as Windex to remove smudges and stains. Buff with a clean dry cloth or
paper towel.
• Formoredifficult to removefood stains, usenon-abrasive softcleansers such as
Shiny Sinks, Soft Scrub, Bon-Ami, or dishwashing liquids such as Ivoryor Joy or
a paste of water and baking soda. Rinse and drythoroughly; buff with clean dry
cloth or paper towel.
• Do not use any cleaners not recommended for use on glass.
38

Using Cooktop
Cartridges
Cooktop cartridges, either conventional coil, glass-ceramic, solid element or induction,
can be installed on either side of the range.
/
To hnstall Cartridges
1. If the grill element, grill-rocks or grates are in place, remove before installing
a cooktop cartridge. Clean grill basin of any grease accumulation. (See page 14
for cleaning recommendations.)
2. To install any of the optional cooktop cartridges, first be sure control knobs are
turned OFF. Position the cartridge terminal plug towards the terminal receptacle.
This receptacle is located at the front of the left side and at the back of the right side
of the range.
3. Slide the cartridge towards the receptacle until the cartridge terminal plug is
completely engaged.
4. Lower the opposite end of the cartridge into the range top until it is flush with the
surface. Your range is now ready to use.
To lgcmovcCartrldgs
1. Control knobs must be in the OFF position and the cartridge should be cool.
2. Lift up on the "tab" located on the cartridge until top of cartridge clears the opening
on the range top by about 2 inches. Lifting the cartridge too high while still
engaged in the receptacle could damage the terminal plug.
3. To disengage terminal, hold cartridge by the sides and slide away from the
terminal receptacle. Lift out when fully unplugged.
4. A storage tray, Model A350, is available and can be used for storing a cartridge
(except the induction cartridge).
5. Do not stack cartridges where they may fall or be damaged. Never store other
materials on top of the glass-ceramic cartridges since this could damage or mar
the surface.
ilome Canning
Canning shouJd be done on the conventional coil or induction cartridge only Canning
element accessory,Model A945 makes it possible to use large oversized flanged or
rippled bottom utensils with conventional coil cartridge
9

G11nng
The grill accessory consists of two black grill grates, a grill element and two grill-rocks.
i i
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To lnstaUGrill -- Left Side Only
1. Before installing grill components,be certain surface controls are in the ©FF position.
2.Place the two grill-rocks into an empty grill basin with their handles running parallelto
thefront of the range. Thesegrill-rocks must beused since they support thegrill
element.
3. Position the grill element with the terminal plug towards the terminal receptacle. This
receptacle is located at the front of the left side of the range. Slide the element towards
the receptacle until the terminal plug is completely engaged.
4.The grill element should now rest on the handles of the grill-rocks.
5. Place the black grill grates on the top of the range top.
To Remove Grill
1. Remove grill components once they are cool. Be sure control switches are in the OFF
position.
2.To remove grill element, pull away from receptacle until it is unplugged.Do not lift the
element while it is engaged in the receptacle since this could damage the terminal.
3. A storage tray, Model A350_ is available for purchase and can be used for storing the
grill assembly.
instalUng Other Accessories
1.Remove the two black grill grates from the grill.Now you are ready to use the optional
grill accessories.
2. Review the instructions for installing and using the accessories that are packaged with
the accessory.
10

Using the Grill
•HIGH PERFORMANCE RANGE HOOD MUST BE USED IN CONJUNCTION
WITH THE GRILL ELEMENT.
• Before using the grill for the first time, wash grill grates in hot soapy water; rinse
and dry.
• Precondition new grates and grill-rocks by brushing with vegetable oil or spraying
with a non-stick coating such as Pam. This procedure should be repeated after
cleaning in a dishwasher since the detergent removes seasoning.
• For easier clean-up, aswell as preventing meats from sticking to grates until they
are seasoned, spray grates, grill-rocks and grill basin with a non-stick coating.
• Preheat grill on HI setting for 5 minutes. Preheating improves the flavor and
appearance of meats and quickly sears the meat to help retain the juices. The
heating element should glow a bright cherry red.
• A cooling fan can be heard whenever the grill element is on.
•Excessive amounts of fat should be trimmed from meats. Only a normal amount
is necessary to produce the smoke needed for that smoked, "outdoor" flavor.
Excessive fat can create cleaning and flame-up problems.
•Allowing excessive amounts of grease or drippings to constantly flamevoids the
warranty on grill grates. Excessive flame-ups indicate that either the grill interior
needs to be cleaned or that excessive amounts of fat are in the meat or the meat
was not properly trimmed.
• Grease drippings will occasionally ignite to produce harmless puffs of flame for
a second or two. This is a normal part of the cooking process.
•NEVER LEAVE GRILL UNATTENDED DURING GRILL OPERATION.
Shouhl excess grease cause"_""sustained ilanne-up
1. Immediately turn grill heat control switch to OFF position.
2. Removemeat from grill.
IMPORTANT
• Do not use aluminum foil inside the grill area.
• Do not usecharcoal or wood chips in the grill area.
• Do not allow grill-rocks to become overloaded with grease. Clean frequently.
• Do not cover grates completely with meat.Leaveair space between each steak, etc. to
allow proper ventilation as well as prevent flame-ups.
11

Grill Guld_
Season grill grates. Preheat grill on HI, 5 minutes, for best flavor.
Type Setting Cooking Time Procedure
Steak (_/_- 3/_,,)
Rare 10 6 to 10 minutes Turn after 3 to 5 minutes.
Medium HI 6 to 12 minutes Turn after 3 to 6 minutes.
Well HI 8 to 18 minutes Turn after 4 to 9 minutes.
Steak (1 - 1'/2")
Rare HI 10 to 18 minutes Turn after 5 to 9 minutes.
Medium HI 14 to 26 minutes Turn after 7 to 13 minutes.
Well HI 20 to 32 minutes Turn after 10 to 16 minutes.
Hamburgers('/2- %") 10 14 to24 minutes Turn after half thetime.
Pork Chops 9 35 to 40 minutes Turn occasionally.
Fully-cooked
Smoked Pork Chops 10 10 to 15 minutes Turn once. Glaze if desired.
Ham Slices 9 10 to 15 minutes Turn once.
Pork Ribs 9 50 to 60 minutes Turn occasionally. Brush with
barbecue sauce during last 15
Fully-cooked Sausages minutes.
Hot Dogs, Brats, 9 10 to 15 minutes Turn once.
Polish 10 15to 20 minutes Turn occasionally.
Fresh Sausage
Links 9 15 to 20 minutes Turn occasionally.
! Patties (3-inch
diameter) 9 15 to 18 minutes Turn after half the time.
Italian Sausage 9 25 to 30 minutes Pierce casing with a fork. Turn
once.
Lamb Chops 9 25 to 35 minutes Turn occasionally. Brush with
glaze, if desired.
Chicken
Pieces: Bone-in 9 55 to 70 minutes Turn occasionally.
Boneless Breasts 9 30 to 35 minutes ,Start skin side down, turn
I occasionally.
Wings 9 30 to 40 minutes Turn frequently. Brush with
marinade or glaze during last 5
minutes.
Cornish Hen (halved) 10 40 to 50 minutes Turn occasionally.
Fish
Small, Whole (1W') 9 30 to 35 minutes Brush with butter. Turn after half
the time.
Salmon Steaks (1") 9 28 to 33 minutes Brush with butter. Turn after half
the time.
Fillets (½") 9 15 to 20 minutes Start skin side down,Brush with
(with skin on) butter. Turn after half the time.
Lobster Tails HI 30 to 35 minutes Baste with butter. Turn
occasionally.
Shrimp 9 10 to 15 minutes Turn and brush with butter or
(skewered) marinade frequently.
Garlic Bread HI 3 to 4 minutes Turn after half the time.
Hot Dog,
Hamburger Buns HI 1 minute
NOTE: Usethe above chartas a guideline forcooking times and settings with yourupdraft
grill-range. The times and settings in the Complete Cooking with Jenn-Air cookbook are
based on using a Jenn-Air downdraft grill-range
12

Grilling Tips
With your Jenn-Air grill and accessories, literally any food you've considered "at its
best" when prepared outdoors over charcoal can now be prepared indoors with less
fuss and great flavor.
The following suggestions are good rules to follow and will increase your enjoyment of
the equipment.
• Be sure to follow directions on page 11 for using the grill.
• Suggested cooking times and control settings are approximate due to variations
in meats and electrical voltage. Experience will quickly indicate cooking times as
well as which settings work best.
• For best results, buy top grade meat. Meat that is at least 3/4-inch will grill better
than thinner cuts.
• Score fat on edges of steak, but do not cut into meat, to prevent curling while
cooking.
• For the attractive "branded" look on steaks, be sure grill is preheated. Allow one
side of meat to cook to desired doneness, or until juices appear on the top
surface, before turning.It takes fewer minutes to cook the second side. Turn
steaks and hamburgers just once. Manipulating food causes loss of juices.
• When basting meats or applying sauces to foods, remember that excessive
amounts wind up inside your grill and do not improve the food flavor. Apply
sauces during the last 15 to 20 minutes of cooking time unless recipe specifies
otherwise. Sugar-based sauces,excessively used, will caramelize on the grill-
rocks and will create a cleaning chore.
• There are many meat marinades which will help tenderize less expensive cuts of
meat for cooking on the grill.
• Certain foods, such as poultry and non-oily fish, may need some extra fat. Brush
with oil or melted butter occasionally while grilling.
• Use tongs with long handles or spatulas for turning meats. Do not use forks as
these pierce the meat, allowing juices to be lost.
• To help retain meat juices, salt after turning meat or after cooking is completed.
• Should grilled foods be prepared and ready before you're ready to serve, turn
heat control to a low setting and cover meat with a single sheet of foil. Food will
continue to cook.
13

Cleaning the Grill
(;rill Grales: These are made from cast aluminum which have been anodized. This coating
will fade with use.
•The grates should be cleaned after each use. They can be cleaned with detergent and a
plastic scrubber, such as Tufty, or washed in the dishwasher if burned on residue is first
removed.Forheavy soil, grates can besoaked inhot, soapy waterto whichacleanser, such
as household ammonia, has been added.
•Do not usemetal brushes or abrasive scouring pads or other scrubbers intended to clean
outdoor charcoal grills. These will remove the finish as well as scratch the grates. Do not
clean in theself-cleaning oven or use oven cleaners on the grates.
Grill-Rock,*:Theseare made from cast-iron which have been coated with porcelain enamel.
• The grill-rocks should be cleaned frequently or after any excessive build-up of grease. To
clean light soil,use detergent and a plastic scrubber,such as Tufty,or wash in the
dishwasher if burned on residue is first removed. For heavy soil, soak in hot, soapy water to
which a cleanser, such as household ammonia, has been added. Stubborn spots on
grill-rocks, such as burned on residue from sauces, can be scrubbed with a stiff bristle
brush.
• An oven cleaner, such as Easy-Off, can be used for burned on soil. Follow manufacturer's
directions; spray oncleaner and let soak overnight. Do not clean grill-rocks in the self-
cleaning oven.
Grill Element:Follow instructionson page 10for removing the grill element. The grill element
should never be immersed in water. Most soil will burn off during use. The terminal block may be
cleaned with soapy S.O.S. pad. Dry thoroughly before reinserting in the range.
Porcelain Drain Pan: This area, located under the grill-rocks, should be cleaned after each
heavy use of the grill.
• To remove light soil, clean area with soapy water or spray with cleansers such as 409 or
Grease Relief. For easier clean-up, soak paper towels in a household cleanser, lay in drain
pan, and soak for at least a half-hour or longer.
• To remove moderate soil, scrub with Comet, Bon Ami, a soft scrub cleanser or plastic
scrubber.
• To remove stubborn soil, spray with an oven cleaner such as Easy-Off; let soak overnight,
wipe clean, rinse and dry.
GreaseCo_ltaln_r:This container collects grease and other liq-
uids created while grilling or using some of the accessories; or spill-
overs while using the conventional coil cartridge. Empty when grease is
noticeable through containerwindow.
•Check the containerperiodically toprevent grease from spilling
over. If this should happen,the grease will flow over the front of
the container thus alerting you to empty the container. The
container is made from polypropylene and can be washed in hot,
soapy water. A few tablespoons of dishwashing liquid and water
added to a clean container will make it easier to empty when full.
May be washed in dishwasher.
• A metal drain tube leads from the right porcelain drain pan to the
grease container.
14

Cleaning Other Parts
of Your Range
Control Dial ,Ib-ea: 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.
Clock Control Surface: Wipe with paper towels dampened with soapy water or
glass cleaner. Do not scrub with S.O.S.pads or abrasive cleansers.
Glass on theOven Door and llrawer Fron/: Use any suitable glass cleaner
or soapy water.
Oven I)oor and Drawer 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.
Stainless Steel Areas: The top of the range (the trim area around the grill basin
areas) is made of stainless steel.
• To clean light soil, wipe with soapy cloth or nonabrasive cleanser, such asSoft Scrub.
Rinse, buff with soft cloth; polish with glass cleaner if necessary.
• To clean moderate soil or discoloration of the surface (excessive heat will cause a
golden discoloration), clean with Zud, Bar Keepers Friend, or Luneta (Jenn-Air
Model A912, Part No. 712191). With asponge or cloth, rub cleanser with the grain to
avoid streaking the surface. Rinse well, buff dry; polish with a glass cleaner if
necessary to remove cleanser residue and smudge marks.
• Heavy soil, such as burned on food soil, can be removed by first cleaning as per the
instructions for moderate soil. Stubborn stains can be removed with a damp Scotch-
Brite scour-pad; rub evenly with the grain to avoid streaking the surface. Rinse well,
buff with dry cloth; polish with glass cleaner if necessary to remove cleanser residue
and smudge marks. Scotch-Brite is also useful in buffing and removing minor
scratches.
• Stubborn food stains may also be removed by spraying with Easy-Off oven cleaner.
Allow to set overnight, then rinse. If stains remain, clean with recommended
cleansers such as Zud, Luneta (Jenn-Air Model A912, Part No. 712191), or Scotch-
Brite scour-pad. CAUTION: When using Easy-Off, avoid spraying areas other than
the stainless steel such as the control knob area, areas around cooktop. Immediately
wipe up any spray from these areas with a damp cloth. Read the manufacturer's
precautions on using oven cleaners. The caustic materials in these products will
discolor materials such as aluminum, brushed or chrome plate. Hint: Easy-Off can be
used to clean the porcelain grill basin area.
15

Griddle
To Use
1. Before using the new griddle, wash in hot, soapy water; rinse and dry.
2. Place two clean grill-rocks (with handles parallel to range front) into clean grill basin.
Insert grill element. Do not use surface grill grates.
3. Place griddle over grill element so that the drain holes are in front. This will permit excess
grease to be collected inthe grease container.
4.Preheat the griddle as noted below. Settings above 10 during griddle operation are
unnecessary, can ruin the finish or cause seasonings or food to adhere tothe griddle.
5. After griddle is preheated, season griddle with butter or oil. DO NOT PREHEAT A
SEASONED GRIDDLE. Normally, thegriddleneeds to be seasoned for all but high fat
foods. If thegriddleis seasoned during preheat, oil changes its chemical composition
and forms a varnish-likefinish on the griddle which is difficult to remove.
6.To maintain the finish, use nonmetallic spatulas or utensils while cooking.
Cleaning
1.THE GRIDDLE MUST BE CLEANED AFTER EACH USE IN ORDER TO PROPERLY
MAINTAIN THE FINISH. Any seasoning or food residue left onthe griddle will adhere to
it during the next preheat. Theresidue will create a varnish-like or tacky surfacethatwill
build up over a period of time.This built-up residue will tend toflake off which createsa
rough texture on the griddle surface, interfering with performance and appearanceof the
griddle.
2. Once the griddle has cooled (DO NOT immerse a hot griddle in cold water), wash with
soap or detergent in hot water in the sink. Be sure to remove all food residue before
cooking on the griddle again. Any difficult to remove, cooked on residue can be removed
with a plastic scrubber.
3.In the event the griddle has not been cleaned sufficiently and has a light, tacky film of oil
or cooked on residue,remove with plastic scrubber and Bar Keepers Friend,Ajax,or
other nonabrasive cleansers_
4. For built-up residue, scrub lightly with asoapy S.O.S. pad.Scrub small areas cautiously
as toomuch pressure could removethefinish.
5. DONOTwash in dishwasher as strong detergents remove some of thenatural seasoning
of the non-stick finish.
Griddle Guide Preheat 5 minutes at specified setting.
Control Approximate Cooking Time (Minutes)
Setting First Side Second Side
Sausage Patties 7 ....... 6-7 ............... 5-6
Bacon (Wafer) 10 4-5 1-3
Ham Slice 9 6 5
Ham burgers 6 8 7-8
Fish Sticks (frozen) 7 6-8 5-7
Hot Dogs 7 5 3-6
Buns 9 3-4
French Toast 10 2-3 1-2
Grilled CheeseSandwiches 9 4-6 3-6
Pancakes 10 2-3 1-2
Eggs 6 3-5 (1)
NOTE:These aresuggested guides for control settings and times. Factors, such as low voltage,
mayaffect thetime andcontrol setting which provides thebest results.
NOTE: Use the above chart as a guideline for griddle times and settings with your updraft
grill-range. Thetimes and settings in the Complete Cooking with Jenn-Aircookbook and
the Use and Care manual packaged with the griddle arebased on using the griddle on a
Jenn-Air downdraft grill-range. 16

Oven Operation
Oven Controls (pictured on page 7)
Selector l_.ob
•This knob controls the oven operation. To operate the oven, turn to desired setting
and turn TEMPERATURE knob to desired setting.
Thesettings arc:
OFF The oven will not operate when knob is on this setting.
Keep knob on this position when oven is not is use.
BAKE Use for baking or roasting. (See pages 20_23.)
BROIL Use for top browning or oven broiling of foods. (See
pages 24-25.)
Temperaturel_lol)
• Use to set oven temperature. Be sure the indicator line is in line with the exact
temperature desired. This knob is used with all oven operation settings noted on
the SELECTOR knob.
Oven Indicator Light
•Indicates when oven is turned to an operating position. Light will glow until the
desired temperature is reached. It will cycle on and off as this temperature is
maintained during cooking.
Oven Light Switch
• The oven light may be turned on by pushing the light switch.
17

Clock Control
To Sel 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 tOnumber of minutes desired. Do not push knob in as
this 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 or Roasting
1. Locate oven racks on proper rack positions.
2. Turn TEMPERATURE knob to desired temperature.
3. Turn SELECTOR knob to BAKE setting. When the OVEN INDICATOR LIGHT
cycles off, the oven is preheated to the selected temperature. Place the food in the
oven. The OVEN INDICATOR LIGHT will cycle on and off throughout the baking
process. Preheat only when necessary. Refer to baking and roasting sections as to
when preheating is recommended.
4. After baking, turn both TEMPERATURE and SELECTOR knobs to OFF position.
18

Rack Positions
The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. Refer to ch'arts in the baking and roasting sections for
recommendations for specific foods.
Use Rack Position #1 h_r:
Roasting large cuts of meat and large poultry, frozen pies, souffles, angel food
cake, loaves of bread.
I_se Ihack Posilion #2 for:
Roasting small cuts of meat, large casseroles, loaves of bread, cakes (in either
tube, bundt or layer pans).
Use l_lck Position #3 f_r:
Most baked goods on cookie sheet or jelly roll pan, frozen convenience foods.
Use I_lck Position #4 for:
Most broiling.
Use Rack Position #2 and #4 for:
Two rack baking of cookies, layer cakes, biscuits.
19

General Baking Recommendations
• When cooking foods for the first time in your new oven, use recipe cooking
times and temperatures as a guide.
• Use tested recipes from reliable sources.
• Preheat the oven only when necessary.For baked foods that rise and for
richer browning, a preheated oven is better. Casseroles can be started in a
cold oven.Preheating takes from 6 to 8 minutes; place food in oven after
OVEN INDICATOR LIGHT cycles off.
• Arrange oven racks before turning on oven. Follow suggested rack posi-
tions on pages 19 and 21.
• Allow about 1 to 11/2inches of space between the oven side walls and
utensils to allow proper air circulation.
• When baking foods in more than one utensil, place them on opposite
corners of the rack. Stagger utensils when baking on two racks so that one
utensil 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). Do not rely on time or brownness as only indicators.
•Use good quality baking utensils and the size recommended in the recipe.
•Dull, dark,enameled or glass utensils will generally produce a brown, crisp
crust. Shiny metal utensils produce a light, golden crust.
• Frozen pies in shiny aluminum pans should be baked on acookie sheet on
rack 1 or be removed to a dull or glass pan.
2O

Baking Chart
Bake
Pan Rack Temp.(°F) Bake
Product and Type Size Position Preheated Time*
CAKE
Yellow - 2 layers 9" 2 or 3 350° 30-35
White - 2 layers 9" 2 or 3 350° 25-30
i Chocolate - 2 layers 9" 2 or 3 350° 30-35
Bundt tube 1 or 2 350° 35-45
Angel Food tube 1 or 2 375° 30-40
Pound Cake loaf 2 325° 40-50
Snacking Cake 8x8" 2 375 ° 30-35
Cupcakes 3 350° 15-20
Sheet Cake 15x 10" 3 350° 20-25
PIES
Two Crust
Fruit, fresh 9" 2 400°-425 ° 35-55
Fruit, frozen 9" 1 400°-425 ° 45-60
] One Crust
Custard, fresh 9" 3 350° 35-40
Custard, frozen 9" 1 375° 60-65
Pie Shell 9" 2 425°-450 ° 8-12
COOKIES
Chocolate Chip 3 350o-375 ° 8-12
Peanut Butter 3 350°-375 ° 8-12
Sugar 3 350o-375 ° 8-12
Brownies 8x8" 2 350° 30-40
BREADS, YEAST
Loaf loaf 1 or 2 375° 30-40
Rolls 3 375°-400 ° 15-20
BREADS, QUICK
Loaf, Nut, Fruit loaf 2 350 ° 60-75
Gingerbread 9x9" 2 350° 40
Cornbread 8x8" 2 400 °-450 ° 15-30
Cornbread Muffins 3 400° 10-20
Biscuits 3 400 °-425 ° 10-20
Muffins 3 400° 15-25
*Thetimes given are based on 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.
• For open pan roasting, place meat or poultry on the slotted portion of the
two-piece pan included with the oven.Do not add water to the pan. Use open
pan roasting for tender cuts of meat. Less tender cuts of meat need to be cooked
by moist heat in a covered utensil.
• 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 continueto cook after being removed from the oven, remove roast
from oven when it reachesan 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 electrical voltage in your area.
• A large cut of meat will usually requirefewer 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.
• Usemeat roasting charts in standard cookbooks for recommended times and
temperatures for roasting cuts of meat not listed on page 23.
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