Jenn-Air JGS9900 Use & Care Manual Download

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For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.

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Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart.
Preheat broil for about 5 minutes. Position food on grid in the
broiler pan, then place it in the center of the oven rack. Close the
door.

To Broil:

Before broiling, position rack according to the Broiling Chart.

1. Press BROIL.

2. “HIGH” and “LOW” will be displayed.

Use the Quickset pads to select HIGH (550°F/290°C) for
normal broiling or LOW (450°F/230°C) for low-temperature
broiling.

OR
To select a broil temperature other than High or Low, enter
the desired temperature (300°F/149°C to 550°F/288°C) using
the number pads and press ENTER.

3. Press CANCEL when finished.

BROILING CHART

For best results, place food 3" (7.0 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.

Convection Cooking

(on some models)

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.

Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.

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

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

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

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

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Use a meat thermometer or the temperature probe (on some
models) to determine the doneness of meats and poultry.

Convect Bake

(on some models)

Convect Bake can be used to bake and cook foods on single or
multiple racks. It is helpful to stagger items on the racks to allow
a more even flow of heat. If the oven is full, extra cooking time
may be needed.

When cooking an oven meal with several different types of foods,
be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" (2.5 cm) of space
between the cookware and the sides of the oven.

Allow the range to preheat before placing food in the oven.

During convection baking preheat, the broil burners and the bake
burner all heat the oven cavity. After preheat, the convection
burner will cycle on and off in intervals to maintain oven
temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or
preheating, the convection burner and fan will turn off
immediately. They will come back on once the door is closed.

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Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.

FOOD

RACK
POSITION

TOTAL
TIME
MIN.

Steak
1" (2.5 cm) thick
medium
well-done

4
4

18-20
18-22

Ground meat patties
½" (1.3 cm) thick
well-done

10-12

Pork chops
1" (2.5 cm) thick
Bone-in

Boneless