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J ENN - A IR P RO - ST YLE
D UA L F UEL R ANGE
USE & CARE
GUIDE
M ODELS
PRD3030
PRD3630
Form No. A/02/04 Part No. 8113P419-60 P/N17666 Rev. C ©2004 Maytag Appliance Sales Co. Litho U.S.A.
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A MESSAGE TO OUR CUSTOMERS For your convenience, product questions can be answered by Jenn-Air Customer Assistance 1-800-JENNAIR (1-800-536-6247) 1-800-688-2080 (U.S. TTY for hearing or speech impaired) Mon. - Fri., 8 am - 8 pm Eastern Time Internet: www.jennair.com sm Maytag Services Attn: CAIR® Center P.O. Box 2370 Cleveland, TN 37320-2370 WARNING If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. Do no
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TABLE OF CONTENTS SAFETY PRACTICES......................................................................................................................................................3-5 MODEL IDENTIFICATION.............................................................................................................................................6 BEFORE USING YOUR APPLIANCE ...................................................................................................................7-8 CO
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SAFETY PRACTICES AND PRECAUTIONS When properly cared for, your new Jenn-Air Appliance has been designed to be a safe, reliable cooking appliance. When using this restaurant caliber appliance, use it with extreme care, as this type appliance provides intense heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen appliances, including the following: Read this User Guide thoroughly before using your new appliance. This will help to reduce the ri
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SAFETY PRACTICE AND PRECAUTIONS Never let clothing, pot holders, or other flammable materials come in contact with, or too close to, any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury. Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of pot holders. Do not let pot holders touch hot burners, or burner grates. For personal safety, wear pro
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BEFORE USING YOUR APPLIANCE Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath the foil, this can cause damage to the oven and the food may not cook correctly. 3) Before baking or broiling: One at a time turn the oven and broiler burners for 20 to 30 minutes each. This burns off the manufacturing oils used by the factory. Turn the oven burner on to 450ºF and the broiler burner on to “Broil”.Turn on the ventilator above your range while these b
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COOKTOP USE BURNERS Cap Your new professional dual fuel range is equipped with burners that are designed for maximum cleanability and controlability. The burner should never be operated if the cap is not in place. All the cooktop burners have electronic spark ignition to eliminate continuously burning pilots; when the burner is on and the flame is blown out, it will relight. SIMMERING Fig. 2 Your new professional range is equipped with one (PRD3030) or two (PRD3630) Dual Flow burners that have C
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COOKTOP USE ELECTRONIC IGNITERS Igniter (Keep Clean) If a burner does not ignite, listen for the clicking sound. If the igniter is not clicking, TURN OFF THE BURNER. Check the circuit breaker for a blown fuse or a tripped circuit breaker. If the igniter still fails to operate, see page 32,“Before You Call For Service”.To light the burner manually, see page 29,“Power Failure” . NOTE: If you are using propane gas, a slight pop or flash Fig. 4 may occur at the burner ports a few seconds after the b
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OVEN USE OVEN COOKING ELEMENTS Your new professional range is equipped with bake and broil cooking elements. On the PRD3630 Model, the oven bakes at 5,000 Watts. On the PRD3030 model, the oven bakes at 3,700 watts. Both ovens broil at 4,000 Watts. OVEN Your new oven can be used in three cooking modes; convection bake, regular bake, and regular broil. To help you decide which way to cook your food read this information first. Remember this is a new oven and the thermostat has been checked for a
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OVEN USE OVEN RACKS The oven comes standard with (3) oven racks and three position roller assisted rack supports. A two- piece porcelainized steel broiler pan is included with this oven. Rack positions are numbered starting from the bottom of the oven, with rack #1 closest to the bottom and rack #3 closest to the top. RACK 3: Used for most broiling, toasting bread, and two-rack baking. RACK 2: Used for most baked goods on a cookie sheet or jelly roll pan, or frozen convenience foods, for two-rac
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OVEN USE NOTE: About the roller assisted rack supports: Specifically engineered from high temperature materials for in-oven use, they will stand up to years of use. They are especially functional when the oven racks are supporting the heavy food products associated with this high capacity oven. They must be removed before the oven can be put into self clean. See page 29 for care of the rack supports. CAUTION: Aluminum foil should never be used to cover the oven racks or to line the oven bottom.
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OVEN USE Air Leavened Foods (Angel Food Cake, soufflés, cream puffs, meringue shells) Meats are juicier and more flavorful because the circulating hot air seals the surface and enhances browning. Yeast breads are lighter, more evenly textured, more golden brown and crustier. Airy foods such as angel food cake, cream puffs, puff pastry and meringues are higher and lighter. Multiple-rack baking speeds quantity baking. Converting Recipes to Convection Baking Low sided baking utensils wil
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OVEN USE BROILING Broiling is cooking by intense infrared radiation supplied by the broil element located at the top of the oven. Since broiling is cooking by radiant heat it is not necessary to use the convection fan in the broil mode. Cooking time is determined by the desired degree of doneness and the distance between the food and the element. Foods Suitable for Broil Top Browning: Casseroles, Breads Appetizers Meats Poultry Fish CONDENSATION During any cooking process there is a c
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OVEN USE The cooking time is determined by the weight of the meat and the desired doneness. For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the thickest part of the meat, going in horizontal into the meat. It should not touch fat or bone. Remove the roast from the oven when the thermometer registers the desired doneness. Cover with foil, let rest for 15-20 minutes, juices will go back into the meat and slice nicely. NOTE: For more information ab
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OVEN USE PREHEATING Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is necessary for baking. The oven heating light will turn off when the oven has reached temperature. It is not necessary to preheat for roasting. Selecting a temperature higher than desired will NOT preheat the oven any faster, and may have a negative effect on baking results. SETTING THE OVEN FOR BAKING Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baki
