Jenn-Air JDR8895BAB Page 14 Installation & Use Manual Download

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*When broiling fish, spray broil pan with cooking oil. Do not turn fish filets.

Toasting - Upper Oven Only

(on some models)

For toasting bread and products that are toasted in a toaster or
toaster oven.

■

Lower oven cannot be operated while upper oven is toasting.
If the lower oven is operating when the Toast pad is pressed,
a beep will sound.

■

Toasting is based on time not temperature.

■

For more even browning results, preheat the oven
3 to 4 minutes.

■

Toasting times will be shorter when the oven is hot or when
repeated toasting functions are done.

For optimal results when toasting 4 to 5 pieces of bread or other
similar items. See following illustration.

1. Press TOAST.

2. Press AUTOSET to set 4 minutes of toasting time. Each

additional press will increase the toasting time by
10 seconds.

3. “TOAST” and “UPPER” will be displayed. The toasting time

will begin to count down.

OR
Press the appropriate number pads to set the toasting time in
minutes and seconds between 10 seconds and 6 minutes.

Example: To set toasting time for 2 minutes, press 2, 0, 0.

Browning time may vary, watch toasting closely to avoid
over-browning.

4. Close oven door during toasting.

5. At the end of the set toasting time, the oven will beep 4 times.

Toasting Chart

*Toasting times are approximate and should be used as a guide

only.

Proofing - Lower Oven Only

(on some models)

The Proofing feature can be used to raise yeast-based bread
products prior to baking. There are 2 proofing methods available
- Rapid and Standard.

Standard proofing in the oven protects dough from room
temperature changes or drafts that commonly affect proofing
done on the countertop.

Rapid proofing provides faster proofing results than countertop
or standard proofing, without harming the yeast.

■

For any dough that requires 1 rise, either Standard or Rapid
Proofing can be used.

■

For dough requiring 2 rises, Standard Proofing must be used
for the first rising period. Either Standard or Rapid Proofing
can be used for the second one.

To Proof:

1. Press PROOFING once for standard and twice for rapid

proofing.

2. When proofing is complete, remove the dough from the oven

and press CANCEL or STOP.

Convection Cooking

(on some models)

During convection cooking, the fan provides increased hot air
circulation continuously and more consistently throughout the
oven. The movement of heated air around the food helps to
speed up cooking by penetrating the cooler outer surfaces. Food
cooks more evenly, browning and crisping outer surfaces while
sealing moisture inside.

During the Convect function, the ring element operates, along
with the fan, to provide an indirect source of heat in the oven
cavity. If the oven door is opened during convection cooking or
preheating, the element(s) and fan will turn off immediately. Once
the door is closed, they will come back on.

■

It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.

■

Keep heat loss to a minimum by only opening the oven door
when necessary.

■

Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.

■

Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as a toothpick.

■

Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.

■

Before convection cooking, position the rack(s) according to
the “Positioning Racks and Bakeware” section.

■

When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan
circulated air around the food. See the “Positioning Racks
and Bakeware” section.

■

If the oven is full, extra cooking time may be needed.

Chicken
bone-in, skin-on breast pieces
well-done

3 or 4

25-36

28-39

Fish*
Filets, flaky
Steaks,

" (2.5 cm) thick, flaky

1
1

4
4

LO
LO

8-12
10-14