t.I E N N-AI R Use and Care Manual Self-Cleanlng Radiant Bake and Convection Oven MODELS W122, W225 ForMicrowaveOvenUse& Care,referto CatalogNo.
SAFETY PRECAUTIONS Read before operating your oven All appliances--regardless of the manufacturer--have 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 room. use your appliance for warming or heating the 3, Children should not be left alone or unattended in area where appliance is in use.
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 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.
About JennoAir Your Oven Your Jenn-Air oven combines the best of two cooking methods, convection and radiant bake (conventional) baking or roasting, in a self-cleaning oven. The benefits of convection cooking, used by major restaurants and chefs all over the world for years, are yours with a simple turn of a dial. The Jenn-Air convection oven is actually a conventional oven that circulates heated air within the oven.
You can cook your "old favorite" recipes as you have in the past. The radiant bake oven also gives you the flexibility of preparing various foods when convection cooking may not be as beneficial, as when cooking foods in covered casseroles or clay pots. The broil element is convenient for top browning and oven broiling of foods. The time bake feature can be used with either the convection or radiant bake oven.
Oven Oven Operation Control Panel Indicator Oven lightswitch Lights: Bake Lock Clean W121, W225 Selector knob "_.
Oven Light Switch • The light automatically comes on whenever the oven door is opened. When door is closed, push in switch to turn oven light on or off. Light cannot be turned on during the self-cleaning process. Door Lock Switch • Used in conjunction process. Selector with DOOR LOCK LEVER to lock door for the self-cleaning lla, ob • This knob controls the oven operation. To operate then turn TEMPERATURE knob to desired setting.
Clock Controls W121 W225 W141 To Set Clock Push in clock or MINUTE TIMER knob and turn in either direction to correct time. Reset MINUTE TIMER to OFF position. Minute Timer This interval timer reminds you when any cooking period, up to 60 minutes, has expired. Simply turn pointer to number of minutes desired. (The MINUTE TIMER on model W121 is the smallest pointer on the clock.) Do not push knob in as this will reset the clock. At the end of the selected period, the timer will sound.
Oven Operation, Baking or Roasting 1. Locate oven racks on proper 2. Turn TEMPERATURE rack positions. knob to desired temperature. 3. Turn SELECTOR knob to BAKE or CONVECT setting. When the BAKE INDICATOR LIGHT cycles off, the oven is preheated to the selected temperature. Place the food in the oven. The BAKE INDICATOR LIGHT will cycle on and off throughout the baking process. Preheat only when necessary. Refer to baking and roasting sections as to when preheating is recommended. 4.
Baking General Baking Recommendations • When cooking foods for the first time in your new oven, use recipe cooking times and temperatures as a guide. • Use tested recipes from reliable sources. • Preheat the oven only when necessary. For baked foods that rise and for richer browning, a preheated oven is better. Casseroles can be started in a cold oven. Preheating takes from 6 to 8 minutes; place food in oven after BAKE INDICATOR LIGHT cycles off. • Arrange oven racks before turning on oven.
Convection Baking Recommendations • 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 12 compares times and temperatures of many baked foods. Use this as a reference.
IB;d;J._ Pan Rack* Clnalq Convection Temp. (°F) Convection Bake Radiant Temp. (°F) Radiant Bake Preheated*** Time** Preheated Time** Product and Type CAKE _..
Convection Baking Frozen Convenience • Preheating of Foods 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 exceptions and examples. • Center foods in the oven. If more than one food item is being baked, or if foods are being baked on multiple racks, stagger foods for proper air circulation. • Most foods are baked on rack position #3.
Convection Cooking 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, expecially three rack cooking, because the circulating heated air results in more even browning than radiant.
Roasting General • Preheating Roasting Recommendations is not necessary. • For open pan roasting, place 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 utensil. • For best results, a meat thermometer is the most accurate guide to degree of doneness.
Convection Roasting Recommendations • Tender cuts of meat and poultry can be quickly 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. • Minutes per pound will vary according to the size, shape, quality, and initial temperature of meat as well as the electrical voltage in your area.
Convection Roasting (Thawed Convection Oven Temperature (not preheated) °F Approximate Weight (pounds) Variety and Cut of Meat Meats Only) Internal Temperature of Meat--End of RoasUngTime °F Approximate Roasting Time (minutes per pound) BEEF Rib Roast (cutside down) 4 to 8 _ 325° Rib Eye Roast 4to 6 325° Loin Tenderloin Roast Round Eye Round Roast 2 to 3 4 to 5 400° 325° Top Sirloin Roast 3 to 6 325° , Round Tip Roast 4 to 6 325° I Leg (Fresh Ham) 10 to 16 Ham, Half (Fully cooked)
Meal Temp -Modew141 The MEAL TEMP feature enables you to cook meats and other foods without the chore of watching a thermometer. Upon reaching selected internal temperature, a signal will sound to tell you the food is done and is ready to be removed from oven. To Use Meal Temp Feature 1. Insert the skewer-like probe into the food item. For meats, the probe tip should be located in the center of the thickest part of the meat and not in fat or touching a bone. 2.
Hints on Sucessful Use the Meal Temp Feature of • The probe should be located in the center of the thickest part of a roast. Plan the placement of the probe tip by laying it on the outside of the meat, marking with finger where edge of meat comes on the probe. Insert probe into thickest part of muscle up to the marking held by finger. • Tip of probe should not touch fat, bone or gristle. • For turkeys and large poultry products, insert probe into the thickest part of the inner thigh.
Broiling The broil element provides flexibility for broiling foods. If you have a Jenn-Air grill, we recommend you use the grill for most of your broiling. There are some types of foods that do require use of the oven broil element. These include foods such as stuffed 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 broiling element depends on foods being prepared.
• To prevent tough • Foods that require turning should meat with tongs to avoid piercing • Cooking • The oven has a variable times can be varied surface given on fish, in the chart brush are to be used only a lower which means temperature knob. Using a lower temperature setting will on and off. This feature can be used for foods need less radiant heat. If foods lower temperature to reduce pan to a lower rack. NOTE: butter on top. be turned only once and loss of juices.
Oven How the Cleaning Self-Cleaning Process Works When the oven knobs are set to CLEAN, the oven heats to temperatures that are higher than those used for cooking. The high temperatures cause food soil to burn off and substantially disappear. While this occurs, a device in the oven vent helps t(_consume smoke. The oven is vented through an opening on top of the control panel.
• The oven racks and rack supports can be cleaned in the oven. However, the oven racks and rack supports will discolor, lose shininess, and become more difficult to slide in and out if left in the oven during the cleaning process. REMOVE RACKS AND RACK SUPPORTS FROM OVEN IF THIS DISCOLORATION WILL BE OBJECTIONABLE. As a suggestion, do not leave the racks in the oven during each self-cleaning process if they do not need to be cleaned since they will discolor to a dull silver after many cleanings.
6. The oven CLEAN INDICATOR LIGHT will glow when all steps are completed ly when set for a delayed start. proper- 7. The cleaning process begins immediately unless the self-cleaning process has been set for a delayed start. When the oven temperature reaches 550°, the LOCK INDICATOR LIGHT will glow and the door cannot be opened until the temperature drops below 550° . DO NOT TRY TO UNLOCK THE DOOR WHILE LOCK INDICATOR LIGHT IS ON.
More 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 is vented in the front, 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.
Before for Service You Call Check the following list to be sure a service call is really necessary. A quick reference of this manual, as well as reviewing additional information on items to check, may prevent an unneeded service call. If nothing on tire 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.
If foods • • • • • bake unevenly: the oven may be installed improperly. check the oven rack with a level. stagger utensils; do not allow utensils to touch each other or oven wall. check instructions for suggested placement of utensils on oven rack. rack or rack supports may be improperly installed. If cooking results are less tlnan expected: • the utensils being used may not be of the size or material recommended for best results.
Before You Call for Service Check the following list to be sure a service call is really necessary. A quick reference of this manual as well as reviewing additional information on items to check, may prevent an unneeded service call. If nothing on the 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.
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. If foods bake unevenly: • the oven may be installed improperly. • check the oven rack with a level. • stagger utensils; do not allow utensils to touch each other or oven wall. • check instructions for suggested placement of utensils on oven rack.
