9
O
VEN
C
OOKING
,
CONT
.
• If more than five seconds elapse
between pressing a function pad
and pressing the appropriate
number pads, the oven is NOT set
and display will return to the pre-
vious display.
• In double wall ovens, the clock
controlled feature can be used
with only one oven at a time.
• In double wall ovens, if one oven is
set for clock controlled baking,
the other oven cannot be set to
self-clean.
• To recall the time programmed,
press the appropriate time pad.
• To cancel a timed function, hold
the
Cook Time
pad for four sec-
onds. This will only cancel the
cook time and stop time, not the
set bake temperature.
• Clock controlled cooking is not
recommended for baked items
that require a preheated oven,
such as cakes, cookies, pies and
breads. For these foods, place food
in preheated oven and set the
timer to signal the end of baking
time.
• Highly perishable foods such as
dairy foods, pork, poultry or sea-
food are not recommended for
clock controlled cooking with a
delayed start.
NOTES:
D
RYING
(S
ELECT
MODELS
)
For best results, use a drying rack. It allows
air to circulate evenly around the food.
The convection fan will operate during the
drying procedure.
spacer
• To purchase a drying rack, contact
your Jenn-Air dealer for the
“DRYINGRACK” Accessory Kit or
call 1-800-688-8408.
• Most fruits and vegetables dry well
and retain their color when dried at
140
°
F. Meat and jerky should be
dried at 145
°
- 150
°
F. For optimal
flavor, dry herbs at 100
°
F, however,
at this lower temperature expect ex-
tended drying times of up to 8 hours.
• The length of drying times vary due to
the following: Water and sugar con-
tent of food, size of food pieces,
amount of food being dried, humidity
in the air.
• Check foods at the minimum drying
time. Dry longer if necessary.
• Fruits that turn brown when exposed
to air should be treated with an anti-
oxidant. Try one of the following
methods:
1.
Dip fruit in a mixture of two parts
bottled lemon juice to one part
cool water.
2.
Soak fruit in a solution of 1 tsp.
ascorbic acid or commercial antioxi-
dant to 1 quart of cold water.
• Foods may drip during the drying
process. After drying high acid or
sugary foods, clean the oven bottom
with soap and water. The porcelain
oven finish may discolor if acidic or
sugary food soils are not wiped up
prior to high heat or a self-cleaning
cycle.
• More than one rack of food may be
dried at the same time. However,
additional drying time is needed.
• Refer to other resources at your local
library or call your local County Ex-
tension service for additional infor-
mation.
NOTES:
S
ETTING
THE
C
ONTROLS
FOR
D
RYING
1.
Press the
Drying
pad.
• The indicator word DRYING will flash
and three dashes will appear.
2.
Press the
Auto Set
pad for 140
°
F or
press the appropriate number pads for
the desired drying temperature.
• The temperature may be set between
100
°
- 200
°
F.
3.
The oven door needs to be opened slightly
to allow moisture to escape from the
oven during the drying process.
• Open the oven door slightly.
• Place the magnetic door spacer (Part
No. 8010P131-60) on the slightly re-
cessed circular
area on the up-
per center of
the oven
door. The
spacer provides a
gap between the oven
frame and the oven door
allowing moisture to escape.
NOTE:
If the spacer is not placed
correctly, the convection fan will not
operate.
• Gently close the oven door until the
spacer rests against the oven frame
and light plunger. The oven light will
remain OFF when the spacer is in the
correct location.
Follow the drying guide on page
10 for drying times. Cool foods to
room temperature before test-
ing for doneness.
4.
When drying is complete, turn the oven
off by pressing the
Cancel
pad. Using a
potholder, remove the magnetic spacer.
NOTE: Please keep the magnetic
spacer in a safe and convenient place
for easy access. To replace, call
1-800-688-8408 to order Part No.
8010P131-60.
