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JENN-AIR
Use and Care Manual
Self Cleaning Wall Owv_s
Mode_sW24'10/W2/450,,_V2_O, )
WM;_7'20,WlVI_750,WW_460 & WW2750
MODEL W2750
For Microwave Oven, refer to Use and Care Manual for M167.
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About Your Jenn-Air Congratulations on your choice of a Jenn-Air waii oven. Your Jenn convection oven combines the best of two cooking methods, convection radiant bake (conventional) baking or roasting, in a se f-cleaning oven. (N Only Models W2450, W2750, WM2750. WW2460 and WW2750 have convection option.) The Jenn-Air convection oven is actually a conventic:al oven that circuk heated airwithin the oven. As both bake and broil heatir gelements cycle on off with the thermostat, a fan keeps the he
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Index Baking General Recommendations .......................................... 13 Convection Baking .................................................. 15-16 Baking Charts .......................................................... 14-15 Multiple Rack Cooking .................................................. 16 Broiling .......................................................................... 20-21 Cleaning Auto-Clean ................................................................... 23 Self-C
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SAFETY PRECAUTIONS Read before operating your oven All appliances - regardless of the manufacturer- have the poten through improper or careless use to create safety probler Therefore the following safety precautions should be observe, 1. Be sure your appliance is properly installed and grounded a qualified technician. 2. Never use your appliance for warming or heating the roc 3. Children should not be left alone or unattended in area wh_ appliance is in use. They should never be allowed to sit s
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13. Do not clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket. 14. Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven. 15. Clean only parts listed in this manual. 16. Before self-cleaning the oven, remove broiler pan and other utensils. 17. Listen for fan. A fan noise should be heard during the broil and cleaning cycles. If not,
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Oven Operation Oven Control Panels Indicator lights: Bake Oven light switch \ ==,UI,=._., _T_ ` ,==_,..' \ Selector knob \ Clock controls and minute timer Door lock lever Single Wall Ovens Lower oven selector knob \ Lower oven Upper oven indicator lights: Upper oven light switch //Clean Upper oven Door lock Upper oven minute timer light switch selector knob lever temperature knob Double Wall Ovens
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Oven Light Switch • For some models, the oven light automatically comes on whenever the oven door is opened. The oven light may be turned on by pushing the control panel switch in. Light cannot be turned on during the self-cleaning process. Selector Knob • This knob controls the oven operation. To operate the oven, turn to desired setting and turn TEMPERATURE knob to desired setting. The settings are: OFF The oven will not operate when knob is on this setting. Keep knob on this position when ove
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Clock Controls INDICATOR WORDS DISPLAY WINDOW / / \, 12 HOUR Mh_UTE AND SECOND TIME OF DAY CLOCK TIMER Clock Setting IMPORTANT: The clock is a 12hour clock. When oven is first supplied power or power is interrupted, the display will show "00:00". To set time of day on clock: 1. Turn SETdial counterclockwise untilthe wordTIME appears inthe DisplayWindow. Then, turn the SET dial in either direction until the correct time appears in window. 2. Push ENTER button. To change time of day set on clock:
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Minute Timer IMPORTANT: This interval timer can be used to remind you when a period, up to 99 minutes and 00 seconds, expires. Itcan be used independently of any other oven activity and can be set while another oven function is operating. The timerdoes notcontrol the oven. To set MINUTE TIMER: 1. Turn SET dial clockwise until desired number of minutes and seconds appear in the Display Window. EXAMPLE: Turn the dial to 5 for 5 seconds or to 5:00 for 5 minutes. DISPLAY 5 SECONDS 5 MINUTES IMPORTAN
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• o" Clock-Controlled Baking" or Raastlna To set oven to start immediately and shut off automatically: I. Turn SELECTOR knob to TIME BAKE or TIME CONVECT (Selected ModelsOnt_, 2. Turn TEMPERATURE knob to desired temperature. 3. Hold in STOP TIME button until the indicator words STOP TIME appear in Displ_ Window. 4. Turn SET dial to time you want food to stop cooking. EXAMPLE: If time of day is one o'clock and the roast needs to cook for 3 hour the stop time would be four o'clock. i.n t-1 DISPLAY
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To check STAt_T TL_IE be/bre cooking begins: Hold inSTART TIME butt until the words START TIME appear Jnthe Display Window. The star time wJ]l displayed briefly, then Display will return to time of day. To change ST._RT TIM_E before cooking begins: 1. Hold in START TIME button until the words START TIME appear in the Disp] Window. 2. Turn SET dial to desired time. 3. Push ENTER button twice to enter new start time and stop time previot programmed. To check STOP TlIWIE: Hold in STOP TIME button u
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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. TurnSELECTORknobtoBAKEorCONVECTsetting. WhentheBAKEINDICATO UGHT cycles off, the oven is preheated to the selected temperature. Place the fo( inthe oven. The BAKEINDICATOR LIGHTwillcycle onand offthroughoutthe bakir process. Preheatonlywhen necessary. Referto baking and roasting sections as when preheating is recommended. 4. After baking, turn both TEMPERATURE and
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Baking General Baking Recommendations • When cooking foods for the first time in your new oven, use recipe cooking ti and temperatures as a guide. • Use tested recipes from reliable sources. • Preheat the oven only when necessary. For baked foods that rise and for ri, browning, a preheated oven is better. Casseroles can bestarted in a cold o Preheating takes from 6 to 9minutes; place food inoven after BAKE/ND_CA" LIGHT cycles off. • Arrange oven racks before turning on oven, Follow suggested rac
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Baking Cha_"_ j Radiant { i Convect , Bake Radiant Pan _ Rack" Temp. (°F) Convect Temp.(°F) Bake Productand Type Size i Position Preheated*** : Time** Preheated' Time** i i CAKE i Yellow - 2 layers 9" 12, 30, or 3 325 ° 23-28 350 ° 28-33 White - 2 layers 9" 2 3o or 3 325 ° 22-30 350 ° 25-30 Chocolate - 2 layers 9" 2, 3o, or 3 325 ° 25-30 350 ° 30-35 , Bundt tube i 2 ; 325 ° 38-45 350 ° 38-50 JAngel Food tube [1,2o, or 2 350 ° 30-35 375 ° 30-40 Pound Cake 9" loaf 2 300 ° 50-65 325 ° 55-70 Cupcake
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Convection Baking Recommendations iSelected ?,iodels Only! • As a general rule, when using recipes or prepared mixes developed for a radia bake oven, set the oven temperature 25°F lower than the recipe recommend( temperature. Times will be similar to or a few minutes less than reci_ recommended times. The chart on page 14 compares times and temperatur, of many baked foods. Use this as a reference. • For better browning, large pans such as cookie sheets or rectangular baki pans should be placed l
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Convection Cooking on Multiple Racks (Selected _[ode|s Only) For best results, bake foods onone rackat a time as described inthis manual. HowevE very good results can be obtained when baking quantities of foods on multiple rack Quantity cooking provides both time and energy savings. The convection oven is suggested for most multiple rack cooking, especially three ra¢ cooking, because the circulating heated air results inmore even browning than radia Fortwo rack cooking, the radiant bake oven pro
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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 pan. • For best results, a meat thermometer is the most accurate guide to degree of doneness. The tip of the thermometer should be located in the thickest part of a
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Tender cuts of meat and poultry can be roasted to a rich golden brown in tl convection oven. Follow general recommendations for roasting. Referte convection meatroastJngohartfor recommended cookingtemperature a_ 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 init, temperatu reof meat as well as the electrical voltage inyour area. Times are bas_ on refrigerator cold meat. A large cut of meat will usually
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nvao.ng'-'" ^*i (Thawed Meats Oniy) _1 internal Approx. Approx, ! Oven Temperature Convect. Radiant Temperature Of Meat-End Roasting Roasting Approx. (not Of Roasting Time Time Variety and Weight preheated) "Rme (minutes (minutes Cut of Meat (pound) =F _F per pound) per pound) BEEF Rib Roast 4 to 8 325 ° 140 _ (rare) 20-25 25-30 160 _ (medium) 25-30 30-35 Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 20-25 25-30 160 ° Imedium) 25-30 30-35 Loin Tenderloin Roast 2 to 3 400 ° 140 ° (rare} 15-20 20-25 Rou
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Broiling The broil element provides flexibility for broiling foods. Ifyou have a denn-Air g recommend you use the grill for most of your broiling. There are some types of that do require use of the oven broil element. These include foods such as .: lobsters, meringue pies, or other foods which require top browning. To Broil 1. Ptace oven rack on the rack position suggested in the chart. Distance from b element depends onfoods being prepared. Rack position #4o (offset rack inpc #4) is usually rec
