JENN-AIR - Sears Parts Direct

JENN-AIR
Use and Care Manual
Self Cleaning Wall Ovens
Mode)s W24_10/W2/450,iW2_O,
W2.7_0
WM2_7'20, wrv_50,
wv_2460 & ww2750
MODEL
For Microwave
Oven,
refer
W2750
to Use and Care
Manual
for M167.
About
Your Jenn-Air
Congratulations on your choice of a Jenn-Air wail oven. Your Jenn.
convection oven combines the best of two cooking methods, convection
radiant bake (conventional) baking or roasting, in a se focteaning oven. CNc
Only Models W2450, W2750, WM2750. WW2460 and WW2750 have
convection option.)
The Jenn-Air convection oven is actually a conventic_at oven that circular
heated air within the oven. As both bake and broil heatir _ elements cycle on a
off with the thermostat, a fan keeps the heated air circ:,iating around the re(
The constantly recirculating heated air in the convecticn oven strips away t
layer of cooler air that surrounds food. Consequently. many foods cook m(
quickly. Evenly distributed heat makes multiple rack coc4ing possible. Conw
tion roasted meats retain their natural flavor and juicir.ess with tess shdnka
than radiant bake roasting.
In addition to the many exclusive benefits of convecticr_ cooking, your over
also a fine full featured "bake and broil" oven.
You can cook your "old favorite" recipes as you have _nthe past. The radi_
bake oven also gives you the flexibility of preparirc various foods whE
convection cooking may not be as beneficial, as when cooking foods in cover_
casseroles or clay pots.
The broil element is convenient for top browning and cven broiling of foods.
The time bake feature can be used with either the convection or radiant baJ
oven.
Before you begin cooking with your new oven, please take a few minutes to rel
and become familiar with the instructions in this book. On the following pag,
you will find a wealth of information regarding all aspects of using your new ove
By following the instructions carefully, you will be able to _Jlly enjoy and propeJ
maintain your oven and achieve excellent resutts with the food you prepare
Should you have any questions about using your JenmA;r oven, write to us. E
sure to provide the model number.
Consumer Relations Department
Jenn-Air Company
3035 Shadeland Avenue
Indianapolis, IN 46226-0901
2
Index
Baking
General
Recommendations
..........................................
Convection Baking ..................................................
Baking Charts ..........................................................
Multiple Rack Cooking ..................................................
13
15-16
14-15
16
Broiling ..........................................................................
20-21
Cleaning
Auto-Clean
...................................................................
Self-Cleaning
Process .............................................
Other Cleaning Tips ................................................
23
22-27
28-29
Clock Controlled
10-11
Clock Controls
Control
Baking
or Roasting
............................
..................................................................
8-9
Panel ....................................................................
Light Bulb Replacement
647
.....................................................
28
Minute Timer .................................................................................
Oven Temperature
9
Knob Adjustment .........................................
Rack Positions ............................................................................
29
12
Roasting
General Recommendations .................................... •............. 17
Radiant Baking Roasting ......................................................
17
Convection Roasting ........................................................
18-19
Safety Precautions
....................................................................
Service
................................................................
Information
3
4-5
30-31
SAFETY PRECAUTIONS
Read before operating your oven
All appliances - regardless of the manufacturerhave the potential
through improper or careless use to create safety problems.
Therefore the following safety precautions should be observed:
1. Be sure your appliance is properly installed and grounded by
a qualified technician.
2. Never use your appliance for warming or heating the room.
3. Children should not be left alone or unattended in area where
4,
5.
6.
7.
8.
9.
10.
11.
12.
appliance is in use. They should never be allowed to sit or
stand on any part of the appliance.
Wear proper apparel.
Loose-fitting
or hanging garments
should never be worn while using the appliance.
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.
Flammable materials should not be stored in an oven.
Do not use water on grease fires. Smother fire or flame or use
dry chemical or foam-type extinguisher.
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.
Use care when opening oven door.
Let hot air or steam
escape before removing or replacing food.
Do not heat unopened food containers.
Build-up of pressure
may cause container to burst and result in injury.
Keep oven vent ducts unobstructed.
Always place oven racks in desired location while oven is
cool. If rack must be moved while oven is hot, do not let
potholder
contact
hot heating
element
in oven.
13. Do not clean door gasket. The door gasket is essential for a
good seal. Care should betaken notto rub, damage, or move
the gasket.
14. Do not use oven cleaners. No commercial oven cleaner or
oven liner protective coating of any kind should be used in or
around any part of the oven.
15. Clean only parts listed in this manuai.
16. Before self-cleaning the oven, remove broiler pan and other
utensils.
17. Listen for fan. A fan noise should be heard during the broil
and cleaning cycles. If not, call a serviceman before selfcleaning again.
18. DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN. Heating elements may be hot even
though they are dark in color. Interior surfaces of any oven
become hot enough to cause burns. Duringand after use, do
not touch, or let clothing or other flammable materials contact
heating elements or interior surfaces of oven until they have
had sufficient time to cool. Other surfaces of the appliance
may become hot enough to cause burns-among these surfaces are: oven vent openings and surfaces near these
openings, oven doors, windows of oven doors.
IMPORTANT SAFETY NOTICE AND WARNING
The California Safe Drinking Water and Toxic Enforcement Act of
1986 (Proposition
65) requires the Governor of California
to
publish a list of substances
known to the State of California to
cause cancer or reproductive harm, and requires businesses to
warn customers of potential exposures to such substances. Users
of this appliance are hereby warned that when the oven is engaged
in the self-clean cycle, there may be some low level exposure to
some of the listed substances, including Carbon Monoxide. Exposure to these substances can be minimized by properly venting the
oven to the outdoors during the self-clean cycle.
Oven
Oven
Control
Panels
Temperature
Oven light switch
Selector
Operation
knob
Indicator lights:
Bake
knob
Lock
Clean
Clock controls
Door lock lever
and minute timer
Single Wal! Ovens
Lower oven
selector knob
Lower oven
temperature
Upper oven
light switch
Lower oven
light switch
Upper oven
selector knob
Lower oven
indicator
light:
Bake
Door tock
lever
Double
Upper oven indicator
Bake
Lock
3lean
Upper oven
temperature
Wall Ovens
lights:
Clock controls
minute timer
knob
and
Oven
Light
Switch
• For some models, the oven tight automatically comes on whenever the oven door
is opened. The oven ;ight may be turned on by pushing the control panel switch in,
Light cannot be turned on during the self-cleaning process.
Selector
Knob
• This knob controls the oven operation. To operate the oven, turn to desired setting
and turn TEMPERATURE
knob to desired setting.
The
OFF
settings
are:
BROIL
The oven will not operate when knob is on this setting. Keep
knob on this position when oven is not in use.
Use for radiant bake (conventional) baking or roasting.
Use with clock controls for automatically starting and stopping
oven when baking or roasting in the radiant bake oven.
Use for convection baking or roasting. (Selected models only.)
Use with clock controls for automatically starting and stopping
oven when baking or roasting in the convection oven.
(Selected models only.)
Use for top browning or oven broiling of foods.
CLEAN
Use for self-cleaning
BA_
TIME BAF-J_
CONVECT
TIME CON'k,_CT
process.
Temperature
Knob
• Use to set oven temperature. Be sure the indicator square is in line with the exact
temperature desired. This knob is used with all oven operation settings noted on the
SELECTOR knob.
Door
Lock
Lever
(All models
except
W2410
& _V2460)
• Use to lock oven for self-cleaning process.
Bake
Indicator
Light
• Indicates when oven is turned to an operating position other than the CLEAN setting.
Light will glow until the desired temperature is reached. It will cycle on and off as this
temperature is maintained during cooking.
Lock
Indicator
Light
• Will glow after the oven door has been locked and after the oven temperature is over
550 ° F. Door will lock automatically and cannot be opened until oven temperature
drops below 550°F and the lock indicator light goes off.
Clean
Indicator
Light
• Indicates when nil controls have been properly set forthe self-cleaning process. Light
will remain on during the entire cleaning process.
Clock
Controls
and Minute
Timer
• Features time of day, MINUTE TIMER, and clock controls to start and stop oven
automatically. (See pages 8-11)
Clock
Controls
INDICATOR
DISPLAY WINDOW
WORDS
/
12 HOUR
TtME
Clock
OF
DAY
MIP_UTE
CLOCK
SECOND
Setting
IMPORTANT: Theclockisa
12hourctock, Whenovenis
is interrupted, the display will show "00:00".
To set
AND
TIMER
time
of day
firstsuppliedpowerorpower
on clock:
1.
Turn SET dial counterclockwise until the word TIME appears in the Display Window.
Then, turn the SET dial in either direction until the correct time appears in window.
2.
Push ENTER button,
To change
time
of day
set
on
clock:
Repeat
above
sequence.
To check
time
of day when
timer
is in use:
Push ENTER button. Time of
day will be displayed briefly, then display will return to timer function.
Minute
Timer
IMPORTANT: This intervat timer can be used to remind you when a period, up to 99
minutes and O0seconds, expires. Itcan be used independently of any otheroven activity
and can be set while another oven function is operating. The timer does not control the
oven.
To
1.
set
MINUTE
TIMER:
Turn SET dial clockwise until desired number of minutes and seconds appear in the
Display Window,
EXAMPLE:
Turn the dial to 5 for 5 seconds or to 5:00 for 5 minutes.
DISPLAY
5 SECONDS
5 MINUTES
IMPORTANT: This is the only function where time entered is in minutes and
seconds. Minutes are to the left of colon and seconds to right of colon.
2.
Push
ENTER
button.
The indicator word TIMER will remain in Display Window during countdown,
Countdown will have display precedence over anything else programmed, such as
TIME BAKE. At end of time set, the indicator word TIMER will blink and timer will
beep. Beeping witl continue every 10 seconds for 15 minutes untess the CANCEL
button is pushed once. After CANCEL button is pushed. Display will return to time
of day or whatever is programmed on control panel.
To cancel
MINUTE
TIMER:
Push CANCEL button once.
button twice will cancel aft programming (time bake or self-clean).
Pushing CANCEL
O]ock-Contro]]ed
TO
I.
2.
3.
4.
Baking
or _oast_n_"
cr
set oven
to start
immediately
and shut
off automatically:
Turn SELECTOR knob to TIME BAKE or TIME CONVECT (Selected Models Only).
Turn TEMPERATURE knob to desired temperature,
Hold in STOP TIME button until the indicator words STOP TIME appear in Display
Window.
Turn SET dial to time you want food to stop cooking.
EXAMPLE: If time of day is one o'clock and the roast needs to cook for 3 hours,
the stop time would be four o'clock.
DISPLAY
TIME
OF DAY
sToP
TIME
Push ENTER button to enter stop time.
The indicator word AUTO will appear in the Display Window and oven will start
heating. The BAKE indicator light will glow until the desired temperature is reached.
When stop time is reached, the oven shuts off and the indicator word AUTO will
begin to blink and timer will beep. Beeping will continue every 10 seconds for 15
minutes unless the CANCEL button is pushed twice.
To
1.
2,
3.
4.
set oven
to start
at future
time and shut
off automatically:
Turn SELECTOR knob to TIME BAKE or TIME CONVECT (Selected Models
Only),
Turn TEMPERATURE
knob to desired temperature.
Hold in START TIME button until the indicator words START TiME appear in
Display Window.
Turn SET dial to time you wish food to start cooking.
EXAMPLE: if time of day is 11:30 and the roast needs to start cooking at one
o'clock, turn dial until numbers 1:00 appear in display.
DISPLAY
TIME
5.
6.
OF DAY
START
TIME
Push ENTER button to enter start time.
The indicator words STOP TIME will appear in Display Window as a reminder to
set STOP TIME.
Turn SET dial to time you want food to stop cooking.
EXAMPLE: If start time is one o'clock and the roast needs to cook for 3 hours,
the stop time would be four o'clock,
DISPLAY
START
7,
TIME
STOP TIME
Push ENTER button to enter stop time.
The indicator word AUTO will blink in the Display Window. When start time is
reached, the indicator word AUTO will remain in Display Window. The BAKE
indicator light witl glow until the desired temperature is reached. When stop time
is reached, the oven shuts off and the indicator word AUTO will begin to blink and
timer will beep, Beeping will continue every 10 seconds for 15 minutes unless the
CANCEL button is pushed twice.
lO
Tocheck ST.ARTTIME 5e/br2
cooking
begins:
Hold in START TIME button
until the words START TIME appear in the Display Window. The start time will be
displayed briefly, then Display will return to time of day.
To change
I.
2.
3.
ST.ART
TIME
be[bre
cooking
begins:
Hold in START TIME button until the words START TIME appear in the Display
Window.
Turn SET dial to desired time.
Push ENTER
programmed.
button
twice to enter new start time and stop time previously
To check
STOP TIME:
Hold in STOP TIME button until the words STOP TIME
appear in the Display Window. The stop time will be displayed briefly, then Display will
return to on-going program.
To change
1.
STOP
TIME:
2.
Hold in STOP TIME button until the words STOP TIME appear in the Display
Window.
Turn SET dial to desired time.
3.
Push ENTER button to enter stop time,
To Cance!
function
pro_o_-ammed:
Push CANCEL
function, during programmed time or after time has expired.
button twice to cancel
NOTE:
After clock-controlled
OFF position.
baking, turn SELECTOR and TEMPERATURE
knobs to
NOTE:
Since food continues to cook if left in the oven, it is suggested that the clock
controls be used primarily to start the oven when no one is in the kitchen.
Provisions should be made to have the food removed as soon as the signal has
sounded.
NOTE:
If more than 7 seconds elapses between holding in START TIME button
or STOP TIME button and turning the SET dial, the display window will
automatically return to on-going program.
NOTE:
If more than 1 minute elapses between turning SET dial to a new time and
entering new START TIME and STOP TIME, the entire program wi]l be
cancelled and display will return to time of day clock.
11
Oven
Operation
Baking
or Roasting
1. Locate oven racks on proper rack positions.
2. Turn TEMPERATURE knob to desired temperature.
3. TurnSELECTORknobtoBAKEorCONVECTsetting.
WhentheBAKEINDICATOR
LIGHT cycles off, the oven is preheated to the selected temperature. PEace the food
in the oven. The BAKE INDICATOR LIGHT will cycle on and offth roughoutthe 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.
Rack
Positions
The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. For many food items, excellent results can be achieved
when usingone ofseverafdifferentrackpositions.
Refer to baking and roasting sections
for recommendations for specific foods.
Different
Racks:
One flat rack and one offset rack were packaged with your oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number. Some
convection models received a second flat rack to be used for three rack baking.
Use
Rack
Position
#1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie,
dessert souffle.
Use Rack
Position
#20 (offset
rack
on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Use Rack
Position
#2:
Roasting small cuts of meat, cakes (tube, bundt or layer) frozen fruit pie, pie shell, large
casseroles.
Use Rack
Position
#30 (offset
rack
on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream
pie, layer cakes, main dish souffle.
Use Rack
Position
#3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack
Position
#40 (offset
rack
on #4):
Most broiling.
Multiple
Rack
Cooking:
Two racks, use #20 and #4. Three racks, use # l, #30, and #4. (Note: 'h roe rack baking
is only possible in a convection oven.)
12
Baking
II
__
General
Baking
:
o
e
0
t
NOTE:
i'2
'3
Recommendations
When cooking foods for the first time in your new oven, use recipe cooking tirr
and temperatures as a guide.
Use tested recipes from reliable sources.
Preheat the oven only when necessary. For baked foods that rise and for ricl
browning, a preheated oven is better. Casseroles can be started in a cold ow
Preheating takes from 6 to 9 minutes; place food in oven after BAKE IN DICAT(
LIGHT cycles off.
Arrange oven racks before turning on oven. Follow suggested rack positions
pages 12 and in vadous baking charts.
Aglow about Ito 11/2inches of space between the oven side walls and pans to at
proper air circulation.
When baking foods in more than one pan, place them on opposite corners of
rack. Stagger pans when baking on two racks so that one pan does not sh
another unless shielding is intended. (See above)
To conserve energy, avoid frequent or prolonged door openings. At the en_
cooking, turn oven off before removing food.
Always test for doneness (fingertip, toothpick, sides pulling away from pan).
not rely on time or brownness as only indicators.
Use good quality baking pans and the size recommended in the recipe.
Dull, dark, enameled or glass pans will generally produce a brown, crisp cr
Shiny metal pans produce a _ight, golden crust.
Frozen pies in shiny a_uminum pans should be baked on a cookie sheet on r
2 or be removed to a dull or glass pan.
A cooling fan wi!t cycle on during baking or roasting. The fan may atso conti_
to operate after the oven is turned off until the oven has cooled down.
13
Baking
I
Cha "
}
i
!
PaN
i Product and Type
CAKE
Yellow - 2 layers
White - 2 layers
! Chocolate - 2 layers
,I Bundt
i Angel Food
Pound Cake
;Cupcakes
Sheet Cake
, PIES
Two Crust
Fruit, fresh
Fruit, frozen
One Crust
Custard, fresh
Cream/Meringue
Pie Shell
COOKIES
Chocotate Chip
Peanut Butter
Sugar
Brownies
BREADS, YEAST
Loaf
Rolls
BREADS, QUICK
Loaf, Nut, Fruit
Gingerbread
Cornbread
Cornbread Muffins
Biscuits
Muffins
Size
Rack*
Position
:
i Radiant ;L
Convect ,.
;
Bake iRadiant
Temp. (°F) Convect _: Temp. (°F) Bake
Preheated***
', Time**
i Preheated'
Time**
I
325 °
325 °
325 °
325°
350 °
300 °
325 °
325 °
23-28
22-30
25-30
38-45
30-35
50-65
15-20
26-31
30
2
375°-400 °
375°-400 °
45-60
40-65
400°-425° 1 45-60
40W-425°; 40-65
1
30
2
325 °
375 °
400°-425 °
40-50
8-12
8-t2
3500
I 40-50
400 °
8-12
425°-450°I
8-12
3o, or3 ! 325°-350 °
30, or 3 i325°-350 °
3o, or 3 ! 325°-350 °
30
325 °
8-12
8-12
8-12
30-35
350°-375° 1 8-12
350°-375° 1 8-12
350°-375°i
8-12
350 ° _ 33-38
I, or2o
30
2O-25
10-15
375°
i 20-30
375°-400°I 10-20
40-60
25-30
15-30
10-15
8-12
10-15
350°-375 °
350 ° !
400°-450 °
400o
i
400°-425° I
400°
i
12,3o, or3i
i2 3o, or3:
9"
12, 3o, or3
tube
2
i
tube
1,2o, 0r2:
9" loaf
2
3o
9"xl 3"
3
9 .1
9"
9"
9"
350 °
350 °
350 °
350 °
375 °
325 °
350 °
350 °
28-33
25-30
30-35
38-50
30-40
55-70
15-25
32-35
t
gH
9"
9•
9x9"
i
loaf
l
i
loaf
9x9"
]
8x8"
]
i
350 °
375 °
1,20, or 2! 325°-350 °
30
325 °
30
375°-400 °
30
375 °
2, or 3o
375°-400 °
3o
375 °
J
]
50-70
25-35
15-30
10-20
8-12
15-20
1
* An "o" after a rack number implies that the offset rack should be used,
*" The times given are based on specific brands of mixes or recipes tested. Actual times will depend
on the ones you bake,
*'" The CONVECT temperature is 25°F lower than recommended on package mix or recipe.
14
Convecdon
i Selected
)
S :, ing
i_t,ade!s
On_y!
As a general rule, when using recipes or prepared mixes developed for a radiant
bake oven, set the oven temperature 25°F lower than the recipe recommended
temperature.
Times will be similar to or a few minutes less than recipe
recommended times. The chart on page 14 compares times and temperatures
of many baked foods. Use this as a reference.
For better browning, large pans such as cookie sheets or rectangular baking
pans should be placed lengthwise, front to back, on the rack. This centers the
food in front of the convection fan for better air circulation which gives better
overall browning.
Cookie sheets should be without sides and made of shiny aluminum. The best
size to use for cookie sheets is 14" x 12" (overall size includes handles).
Convection
Froz
I
Recommendations
Baking"
of
r,
Foods
Selected
3Iodels
Only)
Preheating the oven is not necessary.
Follow package recommendations for oven temperature, foil covering and use of
cookie sheets. Baking times will be similar. See chart below for some exception.,
and examples.
Center foods in the oven. If more than one food item is being baked or if food.,
are being baked on multiple racks, stagger foods for proper air circulation.
Most foods are baked on rack position #3o.
For multiple rack baking, use racks #1, 30 and 4. However, pizzas should b_
placed on cookie sheets and baked on rack position #20, 3 and 4.
az'e a _'ew examples
FROZEN
CONVENIENCE
FOODS
o,_ Plmes
ttnd
rempern:u_'es:
i CONVECTION OVEN
Rack t NOT PREHEATED
Position IF Minutes
iTemp. °F
RADIANT BAKE
PREHEATED
Minutes !Temp. °F
i
Chicken, fried
30
I
35
375°
35-40
375°
7
300°
6q
300°
i
Donuts, glazed
30
I[
Fish, batter fried
3
25
375°
25*30
375°
French fries
3
t8
450°
16_20
45W
Macaroni & Cheese
(28 oz)
30
47-50
375°
45-50
375°
Pot Pies
30
35-40
400°
35-40
400°
Pizza
30
17-20
400°
t5-17
425°
Turkey,s_icesw/gravy
(TV dinner-28 oz.)
30
55-60
375°
60
375 °
15
Convection
(Selected
Models
Cooking
on Multiple
Racks
Only)
:..........
L
iL
For best results, bake foods on one rack at a time as described in this manual. However,
very good results can be obtained when baking quantities of foods on multiple racks.
Quantity cooking provides both time and energy savings.
The convection oven is suggested for most multiple rack cooking, especially three rack
cooking, because the circulating heated air results in more even browning than radiant.
For two rack cooking, the radiant bake oven provides very good baking results especially
when pans can be staggered, such as with layer cakes and fresh pies.
Many foods can be prepared on three racks at the same time. These are just a few
examples: cookies, cupcakes, rolls, biscuits, muffins, pies, frozen convenience foods,
pizzas, appetizers, and snack foods.
To obtain the best results in multiple rack cooking, follow these suggestions:
•
•
•
Use temperature and times in this manual as a guide for best results.
For two rack baking, rack positions #2o and 4 are best for most baked products but
positions #2 and 4 also provide acceptable results.
For three rack baking use positions #1,3o and 4. One exception is pizza. (See page
15.)
•
•
•
•
•
Since foods on positions #1 and 4 will usually be done before foods on position #3o,
additional cooking time will be needed for browning foods on the middle rack. An
additional minute is needed for thin foods such as cookies. For foods such as
biscuits, rolls, or muffins, allow I to 2 more minutes. Frozen pies and pizzas, which
should be baked on a cookie sheet, need about 2 to 4 more minutes.
Stagger small pans, such as layer cake pans, in the oven.
Frozen pies in shiny aluminum pans should be placed on cookie sheets and baked
on rack positions #1, 3o and 4.
Cookie sheets should be placed lengthwise, frontto back, in front of the fan for more
even browning.
Oven meals are recommended for energy conservation. Use rack positions #1 and
3o or #2o and 4.
16
Roasting
General
•
Roasting
Preheating
Recommendations
is not necessary.
For open pan roasting, ptace meat or poultry on the slotted portion of the twopiece pan included with the oven. Do not add water to the pan. Use open pan
roasting for tender cuts of meat. Less tender cuts of meat need to be cooked
by moist heat in a covered pan.
For best results, a meat thermometer is the most accurate guide to degree of
aloneness. 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.
poultry, partially thawed poultry will cook unevenly.
Radiant
Bake
Roasting
Due to the structure of
Recommendations
•
tf preferred tender cuts of meat can be roasted in the radiant bake oven by
following the general recommendations
given above. However, meats will
roast more quickly in the convection oven.
•
Radiant bake is best for less tender cuts of meat that require a longer, moist
heat method of cooking. Follow your recipe for times and temperatures for
covered meats.
•
Meats cooked in cooking bags, dutch ovens, or covered roasting pans are best
cooked in the radiant bake oven.
•
Use meat roasting charts in standard cookbooks for recommended
temperatures for roasting in a radiant bake oven.
NOTE:
times and
A cooling fan wil! cycle on during baking and roasting. The fan also continues
to operate after the oven is turned off until the oven has cooled down.
17
C
ec
Ro
stin
Recommendations
Tender cuts of meat and poultry can be roasted to a rich golden brown in the
convection oven. Follow general recommendations for roasting.
Refer to convection meat roasting chart for recommended cooking temperature and
time. The chart can serve as a guide to help plan meal serving time.
P Minutes per pound will vary according to the size, shape, quality, and initial
temperatu re of meat as well as the electrical voltage in your area. Times are based
on refrigerator cold meat.
A large cut of meat will usually require fewer minutes per pound to roast than a
smaller cut of meat.
• Do not use a roasting pan with high sides; use pan provided with oven.
Do not cover meat. Allow the circulating hot air to surround the meat and seal in
the juices.
Since the breast meat on a large turkey cooks more quickly than the thigh area,
place a"foil cap" overthe breast area after desired brownness is reached to prevent
over browning. (See above)
J A stuffed turkey will require an extra 30 to 60 minutes depending on size. Stuffing
should reach an internal temperature of 165°F.
Convection
Roastirl o':
Frozen
to l i ish
Meats (except poultry) may be roasted frozen to finish. Follow these guidelines for the
most satisfactory results.
D Use temperatures for roasting fresh meats as recommended by most cookbooks.
Generally, most meats are roasted at 325°F.
For best results do not use
temperatures below 300°F.
Use times for roasting fresh meats given in yourfavorite cookbooks as apf_roximate
guides for roasting frozen meats• Roasting times will vary due to factors such a.'
coldness of meat, size, quality, or cut. In general, roasting times for frozen to finish
in the convection oven wil! be approximately the same as fresh to finish in a radian
bake oven.
s The guidelines given for roasting fresh meats in the convection oven also apply tc
roasting frozen meats.
• Insert meat thermometer midway during the cooking process.
18
>,..ao.ng"_"
^_I
(Thawed
i
!
Veriety and
Cut of Meat
Approx.
Weight
(pm_n,_)
BEEF
Rib Roast
4t_8
Oven
Temperature
Meats Oniy)
I
i
(not
preheated)
internal
Temperstu_
Of Meat-End
Of Roasting
13me
"F
}
_F
320"*
i
140 _ Irare_
i
i
[
i
i
i
160 _ Imedium)
140 _lrare}
!604 !medium)
140 _ (rare}
140 _ (r_re}
leo _ (medium)
Approx.
Convect.
Approx.
Radiant
Roasting
Time
Roasting
Time
(minutes
(minutes
perpound)
perpound)
20-25
25-30
20-25
25-30
30-35
25-30
25-30
15-20
20-25
25-30
20-25
30-35
20-25
25-30
30-35
25-30
25-35
20-25
25-30
30-35
25-30
30-35
170 _
80-40
35-45
325 °
325 _
170
170
170
140
25-35
30-40
20-30
30-40
35-45
25-35
275 °
160 °
20-30
30-40
25-35
35-45
51o8
325 _
140 _
20-25
25-30
3/_tO 5
325 °
160 _ (medium)
170 _ (weft)
Leg, Whole
51o7
325 °
35-40
40-45
30-35
Leg, Shank
Half
3tO4
325"
Leg, Sirloin
Half
3tO4
325 °
160" (medium)
170 _ (well)
160 _ tmedlum)
170 _ lwe11}
160 ° !medium)
30-35
35-40
25-30
30 35
25-30
30-35
30-35
35-40
30-35
35-40
35-40
170 _ lwe_l)
35-40
40-50
325 _
325 _
325 _
170 _¸
17_
170 _
35-40
35-40
40-45
40-45
35-40
40"50
325 _
325 _
325 _
fB0°-t85 _
180 _-185
! 80 °*185 _
10-t7
13 15
11-13
20"22
t8-20
16-18
325
350
325
375
375
_
°
o
°
°
180°-18B _
170°_75 _
t80 _
185 _
185 °
9-11
2535
25-30
18-22
14-10
30-40
30-40
20-24
375 °
375 °
350 °
!80°-_85 =
180°-_85 =
t85 _
t5-20
15 20
35-45
15-20
20-25
20-25
45-55
20-25
Rib Eye Roast
Loin Tenderloin
Roast
Round Eye Round
Top Sirloin
Roast
Roast
Round T_p Boast
PORK
Shoulder Blade
Boneless
Shoulder Blade
325 _
2t03
4t05
400 °
325 °
3 106
325"
4t06
3;25_
4to
Roast
6
41o6
Roast
31o4
tO to 16
51o7
5to7
Loin Blade or Sirlorn Roast
Leg (Fresh Ham)
Ham, Hail {Futly cooked)
Ham. Half (Cook
before eating]
Arm Plenlc Shoulder
LAMB
Shoulder Roast, Boneiess
VEAL
Rib Roa_
Shoulder.
4106
310 5
4106
Boneless
3tO5
Leg. Half, Boneless
140 _ (rare!
180 _ (medium)
i 40 _ !rarel
160 ° {medium)
325 °
325"
325"
_
_
_
_
POULTRY
unstuffed
unstuffed
81o 12
12 to 15
Turkey, unstuffed
Turkey, unstuffed
Turkey, Whole. Boneless
Turkey, Breast
Chicken, Fryer
Chicken, Roaster
18 to 20
20 to 24
4106
3108
_2/z to 3 f2
Capon, unstuffed
Cornish Game Hen
E
I
4105
5_08
1 to 1if2
Duck
I
41o6
Turkey,
Turkey,
19
Broilin___gg
The broil element provides flexibility for broiling foods. If you have a Jenn-Air gril
recommend you use the grill for most of your broiling. There are some types of f
that do require use of the oven broil element. These include foods such as st,
lobsters, meringue pies, or other foods which require top browning.
To Broil
1. Place oven rack on the rack position suggested in the chart. Distance from bm
element depends on foods being prepared. Rack position #4o (offset rack in pos
#4) is usually recommended unless otherwise stated.
2. Turn SELECTOR
knob to BROIL setting.
3. Turn TEMPERATURE
knob to 550°F.
4. Placefoodonroastingpanprovidedwithoven.
After
top broil element is red place food in oven. Preheating takes a few minutes, or until element glows a
bright cherry red.
5. Leave oven door open at broil stop position when broiling.
Broiling
Tips
• Tender cuts of meat or marinated meats are best for broiling. This includes rib,
loin cuts of steak, ground beef, ham steaks, lamb chops, poultry pieces or fish.
best results, steaks should be at least 1" thick. Thinner steaks should be
broiled.
•
Do not cover broiler grid with foil since this prevents fat drippings from draining
bottom of pan.
• Before broiling, remove excess fat from meat and score edges of fat (do not
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 rr
with tongs to avoid piercing and loss of juices.
• Cooking times given in the chart are to be used only as a guide.
2O
• Theovenhasavariablebroilfeaturewhichmeansthatthebroilingtemperatureca
be varied by selecting a lower temperature setting on the TEMPERATURE knok
Using a lower temperature setting will cause the broil element to cycle on and of
This feature can be used for foods that need to cook more slowly or need les
radiant heat. If foods are broiling too fast, the control can be set at a Iow_
temperature to reduce the cooking speed rather than moving the broiler pan to
lower reck.
NOTE:
A fan should come on during the BROIL cycle. If the fen does not operat_
contact your authorized Jenn-Air Service Contractor for repair.
BROILING CHART
(BROIL, 550°F, PREHEATED)
Rack
Position
Foods
Approximate
1st Side
(Minutes/Side)
2nd Side
BEEF
Steak (1 ")
Rare
Medium
Well
Hamburgers
Rare
Medium
Well
PORK
Bacon
4o
6
8
11
(3./4")
Chops (1/2")
Chops (1")
Ham Steak
Sausage Patties
LAMB
Chops (1 ")
Medium
Well
POULTRY
Breast Hatves (Bone-in)
SEAFOOD
Fish Fillets, Buttered
Fish Steaks, Buttered (1 ")
MISCELLANEOUS
Hot Dogs
Toast
40
40
40
3
40
40
5
7
9
3-4
2
6
10- 1"_
3
4
1-2
5
9-10
2
3
6
8
6
7
4+5
6-7
40
3
9-10
7-10
40
4o
7+9
7 - 9
(no turning)
(no turning)
40
40
2
1
2
1
NOTE: This chart is a suggested guide.
The times may vary with food being cook_
21
Oven
Hove
the
Self
Cleaning
Cleanin
Process
Viorks
When the oven controls are set to CLEAN, the oven heats tO temperatures that are higP
than those used for cooking. The high temperatures cause food soil to burn off a_
substantially disappear, While this occurs, a device in the oven vent helps to consur
normal amounts of smoke. The oven is vented through an opening on the top of tl
control panel.
How to Prepare
Oven
Self-Cleaning
Process.
Before
Operating
the
Remove the roasting pan and any other utensils from the oven. These utens
cannot withstand the high temperatures of the cleaning process.
•
The oven racks can be cleaned in the oven. However, the oven racks will discok
lose shininess, and become difficult to slide in and out if Ieft in the oven during 1
cleaning process. REMOVE RACKS FROM OVEN IF THIS DISCOLORATK
WILL BE OBJECTIONABLE.
As a suggestion, do not leave the racks in the o,_
during each self-cleaning process if they do not need to be cleaned since they_
discolor to a dull silver after many eleanings. Moderately soiled racks can
cleaned with a soapy S.O.S, pad or Scotch-Brite scour-pad, Stubborn sta
need to be removed in the self-cleaning process. Be sure to read special tips
page 27 if oven racks are cleaned during the self-cleaning process.
Clean spatters and spills from those areas which will not be cleaned during I
self-cleaning process:
- center front of oven and door near opening in
door gasket_
- porcelain oven door liner (area outside the
door gasket).
- oven front frame.
NOTE: DO NOT CLEAN serial plate located on
the oven front.
To clean these areas, use hot water and detergent, nonabrasive cleanser.,
soap filled steel wool pads, Rinse thoroughly, being careful not to use
excessive amount of water that would dampen the door gasket. Soilfeftinth_
areas will be more difficult to remove afterthe setf-cleaning process since the h
heat will bake on any soil that is present. DO NOT USE COMMERCIAL OV
CLEANERS TO CLEAN THESE AREAS.
22
DO NOT ATTEMPT TO CLEAN, RUB, OR APPLY WATER TO GASKET ON
OVEN DOOR. The gasket is essential for a good door seal. Rubbing or
cleaning will damage the gasket and may affect the seal.
Wipe up excess grease and food spillovers which have not baked on the bottom
of the oven, Large accumulations of soil can cause heavy smoke or fire in the
oven during the cleaning process. For ease of cleaning, the heating element
can be lifted slightly.
Although smoke or fire in the oven is a normal occurrence and there is no safety
problem, there will be venting of excessive smoke and odor.
Auto
Clean
Feature
This modet features AUTO CLEAN to simplify cleaning an average soiled oven. To use,
merely set SELECTOR and TEMPERATURE knobs to CLEAN, LOCK DOOR, and push
ENTER button twice. The oven will clean for2 1/2 hours (plus cool-down time). For a
heavily soiled oven or to start cleaning at a later time, refer to section below.
Steps
to Follow
for Self-Cleaning
1.
Close oven door (if opened).
2.
Turn SELECTOR
Process
knob to CLEAN.
Turn TEMPERATURE
knob fully clockwise to
CLEAN until it comes to a full stop. The doorcannot
be locked ff TEMPERATURE
knob is not in the
CLEAN position.
Move DOOR LOCK LEVER tothe full right position.
(NOTE W2410 and WW2460 Owners: Omit this
step because your door will automatically lock
when set to clean.)
23
5.
Set clock controls to clean oven using one of the following procedures:
To set oven to start cleaning immediately:
An automatic program of 2 1/2 hours is pre-set for an average soiled oven. For
heaviJy soiled oven, program can be extended up to 4 hours.
a.
Push ENTER button to enter start time.
The indicator words STOP TIME will appear in Display and the time will be
1/2 hours later than time of day.
b.
Foranaveragesoiledoven:
PushENTERbuttontoenterstoptime.
Theove
will beep and indicator word AUTO will appear and remain in the Displa
Window.
For a heavily soiled oven: Turn SET dial in clockwise direction to desired tim
(maximum 4 hour clean cycle). Push ENTER button to enter stop time. Th
oven will beep and the indicator word AUTO will appear and remain in Displa
Window.
To set oven to start cleaning
at a later time:
An automatic program of 2 1/2 hours is pre-set for an average soiled oven.
heavily soiled oven, program can be extended up to 4 hours.
For
a,
Turn SET dial to desired start time.
b.
Push ENTER button to enter START TIME. The indicator words STOP TIMI
will appear in Display and the time will be 2 1/2 hours later than the start time
C-
For an average soiled oven: Push ENTER button to enter stop time. The ove
will beep and the word AUTO will blink. When start time is reached, the ove
will beep and the word AUTO will remain in Display Window during the cleanir
cycle,
For a heavily soiled oven: Turn set dial in a clockwise direction to desired tirr
(maximum 4 hours cleaning cycle). Push ENTER button to enter stop time. TI_
oven witi beep and the word AUTO wit_blink. When start time is reached, tP
oven will beep and the word AUTO will remain in Display Window during tl"
cleaning process.
6.
The oven CLEAN INDICATOR LIGHT wili glow when all steps are comptete
properly, except when set for a delayed start, The light goes off when stop time
reached.
24
7,
The cleaning process begins immediately unless the self-cleaning process h_
been set for a delayed start. When the oven temperature reaches 550°F, the LOC
INDICATOR LIGHT will glow and the door cannot be opened until the temperatu
drops below 550°F. DO NOT TRY TO UNLOCK THE DOOR WHILE LOC
INDICATOR LIGHT IS ON. The normal cleaning process takes the time select_
on the clock plus about 45 minutes for the oven to cool down before the LOC
tNDtCATOR LIGHT goes out and the door can be opened.
8.
At the end of time set, oven will stop automatically
9.
After the LOCK INDICATOR LIGHT goes out, move the DOOR LOCK LEVER
the left. The oven door can now be opened. (NOTE W2410 and WW241
OWNERS- Door will automatically unlock at the end of cleaning.)
10. Turn the SELECTOR AND TEMPERATURE
door is unlocked.
and not beep.
knobs from CLEAN to OFF aftert,
IMPORTANT: IFTHETEMPERATURE
KNOB ISTURNEDTOOFF
BEFORETt
DOOR IS UNLOCKED, THE DOOR WILL NOTOPEN. Forcing the lock will dama
the lock mechanism, Return TEMPERATURE
knob to CLEAN, unlock the do
then turn TEMPERATURE knob OFF.
NOTE: A fan comes on whenever the SELECTOR knob is set on CLEAN; therefore
the fan will continue to operate at the end of the cleaning process until the
SELECTOR knob is turned OFF. The fan wilt atso start as soon as the controls are
set for a delayed start of the self-cleaning process.
To check
START
TIME _
cleaning
begins:
Hold in START TII_
button until the words START TIME appear in the Display Window. The start time
be displayed briefly, then Display will return to time of day.
To change
START
TIME
_
eleaning
begins:
1.
Hold in START TIME button until the words START TIME appear in the Disp
Window.
2.
Turn SET dial to time desired.
3.
Push ENTER button to enter new start time.
The indicator words STOP TIME and a new stop time wil_appear in Display Wind_
The new stop time witt be 2 _/2 hours later than the new start time.
For a heavily soiled oven, the stop time will need to be changed by turning the
diat.
4.
Push ENTER button to enter new stop time.
25
To
check
STOP
TIME:
appear in the Display Window.
return to on-going program,
To change
STOP
Hold in STOP TIME button until the words STOP TIME
The stop time will be displayed briefly, then Display wilt
TI_YIE _ore
begins:
cleaning
1.
Hold in STOP TIME button until words STOP TIME appear in the Display Window.
2.
Turn SET dial to desired STOP TIME.
3.
Push ENTER button to enter new stop time.
NOTE: If more than 7 seconds elapse between holding in START TIME button or
STOP TIME button and turning the SET dial, the display window will automatically
return to on-going program.
NOTE: If more than 1 minute elapses between turning SET dial to a new time and
entering new START TIME andSTOP TIME, the entire program will be cancelled
and display will return to time of day clock.
To
stop
cleaning
1.
Move the DOOR LOCK LEVER to the left.
(NOTE W2410 and WW2460 OWNERS; Omit this step.)
2.
Turn SELECTOR
3.
Push CANCEL button twice.
To
stop
1,
Push CANCEL button twice.
2.
Leave the TEMPERATURE
3,
Allow oven to cool until the LOCK INDICATOR LIGHT goes out. This may take Ul
to 45 minutes, depending on how long the oven has been on.
4.
After LOCK INDICATOR LIGHT goes off, move the DOOR LOCK LEVER to the left
(NOTE W2410 andWW2460 OWNERS: Deorwitl automatically unlockat the en
of cool down time.)
5.
Turn SELECTOR
cleaning
process
before
lock
and TEMPERATURE
process
after
lock
indicator
comes
on:
knobs from CLEAN to OFF.
indicator
and SELECTOR
and TEMPERATURE
light
light
comes
on:
knobs in the CLEAN position.
knobs from CLEAN to OFF.
NOTE: When SELECTOR knob is turned to CLEAN, a fan comes on. If this fan
is not operating, the oven will go th rough the self-cleaning process at a reduced oven
temperature and the oven will not clean effectively,
If the fan does not operate,
contact your Jenn-Air Authorized Service Contractor for service.
26
More
o
Information
on the
Self-Cleaning
Process
A slight odor may be detected, and if an oven is heavily soiled, some smoke may
be visible.
Some smoke and odor during the cleaning process is a normal
occurrence. Since the oven vent is located on the top of the control panel, vapors,
moisture, etc. may be seen coming from this area.
During the cleaning process, do not be alarmed if an occasional flame is visible
through the oven window. This is caused by excessive food soil that was not
removed before the oven was set to clean.
S_NCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING
PROCESS, AVOID CONTACT.
Some types of soil may disintegrate but leave a lig ht film or h eavie r deposit of ash.
The amount of ash depends on the amount of soil which was in the oven. After
oven has cooled, this ash may be removed with a damp sponge. If other dark
deposits remain after wiping with a sponge, the time set for the length of cleaning
was not enough. Increase the cleaning time for future cleanings or clean more
frequently. The normal cleaning time is 2 1/2 hours. A maximum of 4 hours may
be selected if necessary.
\
• If racks have been leftin oven during the cleaning process, they should betreated
as follows. After the cleaning process is completed and the oven has cooled, buff
the underside of rack edges with Scotch-Brite scour-pad or rub lightly the
underside of rack edges with a coating of vegetable oil. Use a light application
of oil so it does not soil the oven. As a suggest{on, use fingertips to apply oil. This
wilt make the cleaned racks slide more easily,
• To remove occasiona_ spillovers between cleanmgs, use a soap-filled scouring
pad or mild cleanser; rinse well.
• It is better to clean the oven regularly rather than wait until there is a heavy buildup of soil in the oven.
• During the cleaning process, the kitchen should be well ventilated to help
eliminate normal odors associated with cleaning.
• Anyattempttoforcetheself-cfeanDOORLOCKLEVERtotockoruntockwithout
electric power appfied to the door or with the TEMPERA TUR E knob in any position
other than CLEAN may result in damage to the door locking mechanism.
• DO NOT USE COMMERCIAL OVEN CLEANERS IN OR AROUND THE SELFCLEANING OVEN AREA.
• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.
27
Other
Cleaning
Hints on Caring
Your Oven
Other
Surfaces
of Your
for
Oven
Door and control
pane{ trim: The metal trim around the door and the control pane(can be cleaned
with any nonabrasive cleansers such as 8on-Ami or soapy water; rinse well. Be carefu| not to use an
excessive amount of water.
Control panel and oven doorfront:
Toclean, useanysuitableglasscleaner
orsoapywater,
To
prevent moisture from getting behind the control panel, spray a cloth with glass cleaner then wipe the
panel.
Control knobs: The knobs on the control panel can be removed with the controls in the OFF position.
Puil each knob straight from the shaft. Wash knobs in warm soapy water or dishwasher; do not use
abrasive cleansers or materials. To replace each knob, match flat pert of knob opening with the spring
on the shaft, returning in OFF position.
Oven
Racks
To remove pult forward to the %top" position; lift u_ on the front of the rack and pult
out.
Oven
Light
Bulb
Before replacing butb, disconnect power to oven a t the main fuse or circuit breaker paneL Be sure th at
the entire oven cavity including the light bulb is cool before attempting to remove.
To replace
1.
2.
3.
4,
light
bulb:
Carefully remove the giass light lens and lens
retainer by removing the two screws in the iight lens
retainer using a phillips screwdriver. Note: The light
lensis separate from the light _ens retainer. The two
pieces will drop down into your hands at the same
time. Do NOT remove the remaining two screws.
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
wi]lbreak. NOTE: If the bulb does break and you
wish to remove it, be certain power suppiy is
disconnected and wear protective gloves. You may
contact your authorized Jen n-Air Service Contractor for service.
Replace bulb with a 40 watt oven-rated appliance
bulb. Bulb with brass base is recommended to
prevent fusing of bulb into socket.
Placelightlensinsideoflighttensretainer.
Hotding
the light lens and Ions retainer in place, insert the
two screws into the light lens retainer and tighten.
28
Oven
Temperature
Knob
Adjustment
The oven temperature knob can be adjusted if the oven temperatu re is too low ortoo high and the length
of time to cook ALL foods is too tong or too short. Do NOT adjust the temperature knob if only one or
two items are not baking properly.
To adjust
the
Temperature
Knob:
Turn the oven Temperature KnobtoOFF.
Remove the knob and turn it to the underneath side.
Hold it so that the triangle is at the top, (See Fig.
1) Loosen the two screws slightly. Holding the
skirt in place, move the top screw by rotating the
knob one notch, as noted by one click, in direction necessary. If notch indentation is not apparent, tighten screws until clicking is heard. There
are five notches in each direction. One notch
equals approximately
Triangle
bc---Top
Screw
10_
EXAMPLE: If the oven temperature is too cool
and ALL foods are requiring a longer time period
to cook, the knob should be rotated to move the
top screw toward the word "HOTTER". (See Fig
23
!
Tighten the screws while tightly holding knob to
skirt. To replace knob, match flat part of knob
opening with spring on the shaft, returning to
OFF position,
IMPORTANT:
The oven Temperature
should be adjusted one notch and then the
should be tested. (We recommend baking
yellow layer cakes using a purchased box
If the oven tempe rature is still too low ortoo
repeat the procedure described above,
Knob
oven
2--9"
mix.)
high,
FIG. 2
If the knob is rotated too far or in the wrong direction, rotate the knob in the opposite direction until the
centerofthe screw is directly under the triangle, which isthe starling point, tnitiatethe procedure again
until the desired temperature is reached.
Cleaning
the Lower
Oven
(Model
WW2750
Only)
Since the upper oven is self-cleaning, its use is suggested for foods that have a tendency to spatter
Or spill over. The lower oven porcelain walls and door, which are of the same high quality porcelain
as the upper oven, can be wiped clean with soap and water if food is not allowed to bake on a second
time. Heavy spattering of spltlovers wilt 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
1/2 cup household ammonia in a glass dish 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 electrical controls, temperature sensing bulb, door gasket or
exterior of oven. Remove oven racks before spraying with oven cleaner.
•
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. Be careful not to soak or rub the oven door gasket,
29
Before
you
Call
for Service
Check the following list to be sure a service call is reatly 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 oven
operates:
• check for a blown circuit fuse or a tripped main circuit breaker.
• check if oven is properly connected to electric circuit in house.
tf clock
and/or
lights
operate
but oven
does
not heat:
• the SELECTOR and/or TEMPERATURE knobs may be set incorrectly.
• clock controls may be set for delayed start of oven.
If the oven
light
does not work:
• the light bulb is loose or defective.
• oven light does not work during self-cleaning
If oven
will
not
go through
self-cleaning
process.
process:
• controls may be improperly set.
• door may not be locked.
• check the clock controlled settings and the current time of day on the clock.
If oven
did not clean
properly:
• oven may need longer cleaning time,
• excessive spills were not removed prior to self-cleaning process.
• one or several controls may have been turned from CLEAN to another position after
self-cleaning process started.
If oven
door
will
not
unlock:
• oven may not have cooled to safe temperature after self-cleaning process.
• TEMPERATURE
knob may have been switched from CLEAN position.
• electric current coming into the oven may be off.
If foods
do not broil
properly:
• the SELECTOR and/or TEMPERATURE
• check rack position.
• voltage into house may be low.
3O
knobs may not be set properly.
If baked
food is burned
or too brown
on top:
• the SELECTOR knob may be in the BROIL position.
• food may be positioned incorrectly in oven.
• oven not preheated properly.
If foods
•
•
•
•
bake
unevenly:
the oven may be installed improperly.
check the oven 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:
• the pans being used may not be of the size or material recommended for best
results.
• there may not be sufficient room around sides of the pans for proper air circulation
in the oven.
• check instructions for preheating, rack position and oven temperature.
If baking
results
differ
from
previous
oven:
• oven thermostat calibration may differ between old and new ovens.
Temperature Knob Adjustment" on p.29.
If You
Need
See "Oven
Service
• call the dealer from whom your appliance was purchased or the authorized
Jenn-Air Service Contractor listed in the Yellow Pages. 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 owneds responsibilities for warranty service.
• If the dealer or service company cannot resolve the problem, write to MAYCOR
Parts and Service Co., P.O. Box 2370, Cleveland, TN 37320-2370, 615-4723333
• useandcaremanuals,
servicemanuals,
andpartscatalogsareavailabtefrom
MAYCOR for a nominal charge.
AIJspecifications
subject to change by manufacturer
31
without notice.