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t.I E N N-AI R
Use and Care Manual
Self-Cleanlng Radiant Bake
and Convection Oven
MODELS W122, W225
ForMicrowave Oven Use& Care, referto Catalog No.MU145UA
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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 use your appliance for warming or heating the room. 3, Children should not be left alone or unattended in area where appliance is in use. They should never be all
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8. Use only dry potholders. Moist or damp potholders on hot surfaces may result in burns from steam. Do not let pot- holder 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 pres- sure 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
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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. As both bake and broil heating elements cycle on and off with the thermostat, a
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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. Since this manual explains how you can obtain the best use of your oven, it is essenti
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Oven Operation Oven Control Panel Indicator Lights: Oven lightswitch Bake Lock Clean W121, W225 Selector knob "_. Door lock lever Clock controls minute timer Door lock switch Indicator Lights: Meal Temp Oven light switch Bake Indicator Light, Knob Temperature knob Lock 7J Clean Door
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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 with DOOR LOCK LEVER to lock door for the self-cleaning process. Selector lla, ob • This knob controls the oven operation. To operate the oven, turn to desired setting, then turn TEMPERATURE knob to desired setting. The settings are: OFF The oven w
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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. Turn to OFF
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Oven Operation, Baking or Roasting 1. Locate oven racks on proper rack positions. 2. Turn TEMPERATURE knob to desired temperature. 3. Turn SELECTOR knob to BAKE or CONVECT setting. When the BAKE INDICA- TOR 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 through- out the baking process. Preheat only when necessary. Refer to baking and roast- ing sections as to when preheating is recommended. 4. After
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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. Foll
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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. • For better browning, large utensils such as cookie sheets, jelly roll pans, or rectangular baking pans should be pla
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IB;d;J._ Clnalq Convection Bake Radiant Radiant Temp. (°F) Convection Temp. (°F) Bake Pan Rack* Product and Type _.._!Z___ Preheated*** Time** Preheated Time** CAKE Yellow - 2 layers 9" 2 or 3 325 ° 30-35 350 ° 30-35 White - 2 layers 9" 2 or 3 325 ° 22-30 350 ° 25-30 Chocolate - 2 layers 9" 2 or 3 325° 30-35 350 ° 30-35 Bundt tube 1 or 2 325 ° 40-45 350 ° 35-45 Angel Food tube 1 or 2 350° 28-30 375 ° 30-40 Pound Cake loaf 2 300° 40-50 325 ° 40-50 Snacking Cake 8x8" 2 350° 25-30 375 ° 30-35 Cupca
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Convection Baking of Frozen Convenience Foods • Preheating 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. • For multiple rack baking, use rac
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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. For two rack cooking, the radiant bake oven provides very
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Roasting General Roasting Recommendations • Preheating is not necessary. • For open pan roasting, place meat or poultry on the slotted portion of the two- piece 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. See page 19 for directions on use of the MEAL TEMP feature as well
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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. Times are based
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Convection Roasting (Thawed Meats Only) Convection Internal Oven Temperature Approximate Approximate Temperature of Meat--End of Roasting Time Variety and Weight (not preheated) RoasUngTime (minutes per Cut of Meat (pounds) °F °F pound) BEEF Rib Roast (cutside down) 4 to 8 _ 325° 140° (rare) 20-25 160° (medium) 25-30 Rib Eye Roast 4to 6 325° 140° (rare) 20-25 160° (medium) 25-30 Loin Tenderloin Roast 2 to 3 400° 140" (rare) 15-20 Round Eye Round Roast 4 to 5 325° 140" (rare) 20-25 160° (medium)
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Meal Temp -Modew141 The MEAL TEMP feature enables you to cook meats and other foods with- out the chore of watching a thermom- eter. 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. Place the food in the oven usi
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Hints on Sucessful Use of the Meal Temp Feature • 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. Because of
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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 brown- ing. To Broil 1. Place oven rack on the rack position suggested in the chart. Distance from broiling element depends on foods being prepared. Rack position
