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

For Microwave

MODEL W2750

Oven, refer 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 ................................................

Clock Controlled Baking or Roasting ............................

23

22-27

28-29

10-11

Clock Controls ..................................................................

Control Panel ....................................................................

8-9

647

Light Bulb Replacement .....................................................

Minute Timer .................................................................................

28

9

Oven Temperature Knob Adjustment .........................................

29

Rack Positions

............................................................................

12

Roasting

General Recommendations ....................................

•............. 17

Radiant Baking Roasting ......................................................

Convection Roasting ........................................................

17

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 appliance is in use.

They should never be allowed to sit or stand on any part of the appliance.

4, Wear proper apparel.

Loose-fitting or hanging garments should never be worn while using the appliance.

5.

Do not repair or replace any part of the appliance unless specifically recommended in this manual.

All other servicing should be referred to an authorized Jenn-Air Service Contractor.

6.

Flammable materials should not be stored in an oven.

7.

Do not use water on grease fires. Smother fire or flame or use dry chemical or foam-type extinguisher.

8.

Use only dry potholders.

Moist or damp potholders on hot surfaces may result in burns from steam.

Do not let potholder touch hot heating elements.

Do not use a towel or other bulky cloth.

9.

Use care when opening oven door.

Let hot air or steam escape before removing or replacing food.

10.

Do not heat unopened food containers.

Build-up of pressure may cause container to burst and result in injury.

11.

Keep oven vent ducts unobstructed.

12.

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 Control

Oven Operation

Panels

Oven light switch

Temperature knob

Indicator lights:

Bake

Lock

Clean

Selector

knob

Door lock lever

Single Wal! Ovens

Clock controls

and minute timer

Lower oven selector knob

Upper oven light switch

Lower oven temperature Lower oven

indicator light:

Bake

Upper

oven indicator

lights:

Bake

Lock

3lean

Lower oven

light

switch

Upper oven selector knob

Door tock

lever

Upper oven temperature knob

Double Wall Ovens

Clock controls and

minute

timer

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

BA_

TIME settings

BAF-J_

CONVECT

TIME CON'k,_CT

BROIL are:

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 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

• Use to lock oven for self-cleaning process.

W2410 & _V2460)

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 WORDS

DISPLAY WINDOW

/

12 HOUR

TtME OF DAY CLOCK

MIP_UTE AND SECOND

TIMER

Clock Setting

IMPORTANT:

Theclockisa 12hourctock, Whenovenis firstsuppliedpowerorpower is interrupted, the display will show "00:00".

To set time

of

day

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 set MINUTE TIMER:

1.

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 Baking

"

or _oast_n_ cr

TO set oven to start immediately and shut off automatically:

I.

Turn SELECTOR knob to TIME BAKE or TIME CONVECT (Selected Models Only).

2.

Turn TEMPERATURE knob to desired temperature,

3.

Hold in STOP TIME button until the indicator words STOP TIME appear in Display

Window.

4.

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 set oven to start at future time and shut off automatically:

1.

Turn SELECTOR knob to TIME BAKE or TIME CONVECT (Selected Models

Only),

2, Turn TEMPERATURE knob to desired temperature.

3.

Hold in START TIME button until the indicator words START TiME appear in

Display Window.

4.

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 OF DAY START TIME

5.

Push ENTER button to enter start time.

The indicator words STOP TIME will appear in Display Window as a reminder to set STOP TIME.

6.

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

7,

START TIME

Push ENTER button to enter stop time.

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 ST.ART

TIME

be[bre

cooking begins:

I.

Hold in START TIME button until the words START TIME appear in the Display

Window.

2.

Turn SET dial to desired time.

3.

Push ENTER button twice to enter new start time and stop time previously programmed.

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 STOP TIME:

1.

Hold in STOP TIME button until the words STOP TIME appear in the Display

Window.

2.

Turn SET dial to desired time.

3.

Push ENTER button to enter stop time,

To Cance!

function pro_o_-ammed: Push CANCEL button twice to cancel function, during programmed time or after time has expired.

NOTE: After clock-controlled baking, turn SELECTOR and TEMPERATURE knobs to

OFF position.

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.

for recommendations for specific foods.

Refer to baking and roasting sections

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

:

II __

Baking

i'2

'3

General

Baking Recommendations

t

e

o

0

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 I to 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.

NOTE: 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

!

I i Product and Type

PaN

Size

Baking Cha "

Rack*

Position

} : i

Convect

,.

;

i Radiant ;

L

Bake

iRadiant

Temp. (°F)

Convect _: Temp. (°F)

Bake

Preheated***

', Time** i Preheated'

I

Time**

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

Biscuits

Muffins

Muffins i

9 .1

9"

9"

tube

tube

9" loaf

9"xl 3"

9"

9" gH

9"

9•

9x9" loaf l loaf i 9x9"

]

] 8x8"

12,3o, or3i i2 3o, or3:

12, 3o, or3

2

1,2o, 0r2:

2 i

3o

3

30

2

2

1

30

3o, or3

30, or 3 i325°-350 °

3o, or 3 ! 325°-350 °

30

I, or2o

30

1,20, or 2! 325°-350 °

30 325 °

30

30

2, or 3o

3o i

325 °

325 °

325 °

325°

350 °

300 °

325 °

325 °

375°-400 °

375°-400 °

325 °

375 °

400°-425 °

! 325°-350 °

325 °

350 °

375 °

375°-400 °

375 °

375°-400 °

375 °

23-28

22-30

25-30

38-45

30-35

50-65

15-20

26-31

45-60

40-65

40-50

8-12

8-t2

8-12

8-12

8-12

30-35

2O-25

10-15

40-60

25-30

15-30

10-15

8-12

10-15

350 °

350 °

350 °

350 °

375 °

325 °

350 °

350 °

400°-425°

40W-425°;

t

28-33

25-30

30-35

38-50

30-40

55-70

15-25

32-35

1 45-60

350°-375° 1

40-65

3500 I 40-50

400 ° 8-12

425°-450°I 8-12

8-12

350°-375° 1 8-12

350°-375°i 8-12

350 ° _ 33-38

375°

375°-400°I i 20-30

10-20

350°-375 ° 50-70

J

350 ° ! 25-35

400°-450 ° 15-30

400o i 10-20

400°-425° I 8-12

400° i 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 S :, ing Recommendations

i Selected 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 r,

I

Baking" of

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

Chicken, fried

Donuts, glazed

Fish, batter fried o,_ Plmes ttnd

rempern:u_'es:

i CONVECTION OVEN

Rack

t

NOT PREHEATED

Position

I

F

Minutes

iTemp.

°F i

30 I 35 375°

30

I i

[

7 300°

3 25 375°

RADIANT BAKE

PREHEATED

Minutes

!Temp.

°F

35-40

6q

25*30

375°

300°

375°

French fries 3 t8 450° 16_20 45W

Macaroni & Cheese

(28 oz)

Pot Pies

30 47-50 375° 45-50 375°

Pizza

30

30

35-40

17-20

400°

400°

35-40 t 5-17

400°

425°

Turkey,s_icesw/gravy

(TV dinner-28 oz.)

30

55-60

375° 60 375 °

15

Convection

(Selected

Cooking

Models

Only)

on Multiple

Racks

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

Recommendations

•

Preheating 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.

Due to the structure of poultry, partially thawed poultry will cook unevenly.

Radiant Bake Roasting 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 times and temperatures for roasting in a radiant bake oven.

NOTE: 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

Veriety

and

Cut of Meat

BEEF

Rib Roast

Rib Eye Roast

Loin Tenderloin

Roast

Round Eye Round Roast

Top Sirloin Roast

Round T_p Boast

>,..ao.ng"_"

(Thawed Meats Oniy)

Approx.

Weight

(pm_n,_)

!

i

Oven

Temperature

(not preheated)

"F i

I

} internal

Temperstu_

Of Meat-End

Of Roasting

13me

_F

Approx.

Convect.

Roasting

Time

(minutes perpound)

4t_8

4106

2t03

4t05

3 106

4t06

320"*

325 _

400 °

325 °

325"

3;25_ i 140 _ Irare_ i 160 _ Imedium) i 140 _lrare}

[ !604 !medium) i 140 _ (rare} i 140 _ (r_re} i leo _ (medium)

140 _ (rare!

180 _ (medium) i 40 _ !rarel

160 ° {medium)

20-25

25-30

20-25

25-30

15-20

20-25

25-30

20-25

25-35

20-25

25-30

PORK

Shoulder Blade Roast

Boneless

Shoulder Blade

Roast

Loin Blade or Sirlorn Roast

Leg (Fresh Ham)

Ham, Hail {Futly cooked)

Ham.

Half (Cook before eating]

Arm Plenlc Shoulder

LAMB

Shoulder Roast, Boneiess

Leg, Whole

Leg, Shank Half

Leg, Sirloin

Half

4to 6

41o6

31o4 tO to 16

51o7

5to7

51o8

3/_tO 5

51o7

3tO4

3tO4

325 °

325 °

325"

325 °

325 °

325"

325"

325 °

325 _

275 °

325 _

170 _

170 _

170 _

170 _

140 _

160 °

140 _

160 _ (medium)

170 _ (weft)

160" (medium)

170 _ (well)

160 _ tmedlum)

170 _ lwe11}

160 ° !medium)

170 _ lwe_l)

30-35

35-40

25-30

30 35

25-30

30-35

30-35

35-40

80-40

25-35

30-40

20-30

20-30

30-40

20-25

VEAL

Rib Roa_

Shoulder.

Boneless

Leg. Half, Boneless

POULTRY

Turkey,

unstuffed

Turkey,

unstuffed

Turkey, unstuffed

Turkey, unstuffed

Turkey, Whole.

Boneless

Turkey, Breast

Chicken, Fryer

Chicken, Roaster

Capon, unstuffed

Cornish Game Hen

Duck

310 5

4106

3tO5

81o

12

12 to 15

18 to 20

20 to 24

4106

3108

_2/z to 3 f2

I

4105

E 5_08

1 to 1if2

I 41o6

325 _

325 _

325 _

325 _

325 _

325 _

325 _

350 °

325 o

375 °

375 °

375 °

375 °

350 °

170 _¸

17_

170 _ fB0°-t85 _

180 _-185

! 80 °*185 _

180°-18B _

170°_75 _ t80 _

185 _

185 °

!80°-_85 =

180°-_85 = t85 _

35-40

35-40

35-40

10-t7

13 15

11-13

9-11

2535

25-30

18-22 t5-20

15 20

35-45

15-20

Approx.

Radiant

Roasting

Time

(minutes

perpound)

25-30

30-35

25-30

30-35

20-25

25-30

30-35

25-30

30-35

25-30

30-35

35-45

30-40

35-45

25-35

25-35

35-45

25-30

35-40

40-45

30-35

35-40

30-35

35-40

35-40

40-50

40-45

40-45

40"50

20"22 t8-20

16-18

14-10

30-40

30-40

20-24

20-25

20-25

45-55

20-25

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)

Foods

BEEF

Steak (1 ")

Rare

Medium

Well

Hamburgers (3./4")

Rare

Medium

Well

PORK

Bacon

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

Rack

Position

4o

40

40

40

3

40

40

40

3

40

4o

40

40

Approximate

1st Side

6

8

11

5

7

9

2

6

10- 1"_

3

4

6

8

9-10

7+9

7 - 9

2

1

(Minutes/Side)

2nd Side

3-4

4+5

6-7

1-2

5

9-10

2

3

6

7

7-10

(no turning)

(no turning)

2

1

NOTE: This chart is a suggested guide.

The times may vary with food being cook_

21

Oven Cleanin

Hove the Self Cleaning 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

Self-Cleaning

Oven Before Operating

Process.

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 Process

1.

Close oven door (if opened).

2.

Turn SELECTOR 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.

6.

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.

For heavily soiled oven, program can be extended up to 4 hours.

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.

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 and not beep.

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

OWNERSDoor will automatically unlock at the end of cleaning.)

10. Turn the SELECTOR AND TEMPERATURE knobs from CLEAN to OFF aftert,

door is unlocked.

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: Hold in STOP TIME button until the words STOP TIME appear in the Display Window.

The stop time will be displayed briefly, then Display wilt return to on-going program,

To change

STOP

TI_YIE _ore cleaning begins:

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

process

before lock

indicator light comes

1.

Move the DOOR LOCK LEVER to the left.

(NOTE W2410 and WW2460 OWNERS; Omit this step.)

2.

Turn SELECTOR and TEMPERATURE knobs from CLEAN to OFF.

3.

Push CANCEL button twice.

on:

To stop

cleaning process

1, Push CANCEL button twice.

after lock indicator light

comes on:

2.

Leave the TEMPERATURE and SELECTOR knobs in the CLEAN position.

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 and TEMPERATURE 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

Information

on the Self-Cleaning

Process

o

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 SELF-

CLEANING

OVEN AREA.

• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.

27

Other Hints on Caring for

Your Oven

Cleaning Other

Surfaces of Your

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 light

bulb:

1.

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.

2.

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.

3.

Replace bulb with a 40 watt oven-rated

appliance bulb.

Bulb with brass base is recommended to

4, 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 appar-

ent, tighten screws until clicking is heard. There are five notches in each direction.

One notch equals approximately 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

Triangle bc---Top

Screw

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 Knob should be adjusted one notch and then the oven should be tested. (We recommend baking 2--9" yellow layer cakes using a purchased box mix.)

If the oven tempe rature is still too low ortoo high, repeat the procedure described above,

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 process.

If oven will not go through self-cleaning

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 knobs may not be set properly.

• check rack position.

• voltage into house may be low.

3O

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.

See "Oven

Temperature Knob Adjustment" on p.29.

If You

Need

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, 615-472-

3333

•

useandcaremanuals, servicemanuals, andpartscatalogsareavailabtefrom

MAYCOR for a nominal charge.

AIJspecifications subject to change by manufacturer without notice.

31