Summary of the content on the page No. 1
®
JENN-AIR ELECTRIC DOWNDRAFT SLIDE-IN RANGE
CUISINIÈRE ÉLECTRIQUE ENCASTRÉE À ÉVACUATION
®
PAR LE BAS JENN-AIR
Use & Care Guide
For questions about features, operation/performance, parts, accessories, or service in the U.S.A., call:
1-800-JENNAIR (1-800-536-6247) or visit our website at www.jennair.com.
In Canada, call: 1-800-807-6777, or visit our website at www.jennair.ca.
Guide d’utilisation et d’entretien
Au Canada, pour assistance, installation ou service, composez le 1-800-807-6777 ou v
Summary of the content on the page No. 2
TABLE OF CONTENTS TABLE DES MATIÈRES RANGE SAFETY .............................................................................3 SÉCURITÉ DE LA CUISINIÈRE ...................................................30 The Anti-Tip Bracket ....................................................................3 La bride antibasculement...........................................................30 COOKTOP USE ..............................................................................5 UTILISATION DE LA TABL
Summary of the content on the page No. 3
RANGE SAFETY Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.” These words mean: You can be killed or seriously injured if you don't immediately DANG
Summary of the content on the page No. 4
IMPORTANT SAFETY INSTRUCTIONS WARNING: To reduce the risk of fire, electrical shock, ■ Protective Liners – Do not use aluminum foil to line surface injury to persons, or damage when using the range, follow unit drip bowls or oven bottoms, except as suggested in basic precautions, including the following: the manual. Improper installation of these liners may result in a risk of electric shock, or fire. ■ WARNING: TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY ■ Gl
Summary of the content on the page No. 5
COOKTOP USE This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match those of your model. A B CD H G F E A. Surface cooking area locator E. Right rear control knob B. Cooktop on indicator light F. Left rear control knob C. Electronic oven control G. Left front control knob D. Right front control knob REMEMBER: When range is in use or (on some models) Cooktop Control
Summary of the content on the page No. 6
To Use: The Melt setting is located between 3 and OFF. Heat settings outside of this area function as a normal element. Use setting 3 as the Low setting. IMPORTANT: When switching from use of the normal settings to the Melt setting, it may take a few minutes for the cooking area to cool to the Melt temperature. A B Ceramic Glass (on some models) The surface cooking area will glow red when an element is on. A. Single element control - left side Some parts of the surface cooking area may not
Summary of the content on the page No. 7
■ Use flat-bottomed cookware for best heat conduction and energy efficiency. Cookware with rounded, warped, ribbed or Cookware dented bottoms could cause uneven heating and poor IMPORTANT: Do not leave empty cookware on a hot surface cooking results. cooking area, element or surface burner. ■ Determine flatness by placing the straight edge of a ruler Ideal cookware should have a flat bottom, straight sides and a across the bottom of the cookware. While you rotate the ruler, well-fitting l
Summary of the content on the page No. 8
ELECTRONIC OVEN CONTROLS JES9800, JES9900 CD E F G AB B H I J O Q K L M N P M A. Bake F. Timer 2 J. Rapid preheat N. Vent fan B. Favorites G. Number pads K. More options O. Oven light C. Setup H. Broil L. Clean P. Cancel D. Timer 1 I. Convect M. Quickset pads Q. Lock E. Display Electronic Control Pads Cancel When pressing any control pad function on the Electronic Oven The CANCEL button stops any function except the Clock, Timer Control, use the pad of your finger to press the desired function.
Summary of the content on the page No. 9
Activating and Canceling the Clock/Day of Week Display: 1. Press SETUP. Locking the Oven Control and Oven Door 2. Select CLOCK using the left Quickset pad. The lock feature shuts down the control pads (buttons) and locks the oven door to avoid unintended use of the oven. 3. Press the right Quickset pad to scroll until DISABLE is displayed. The lock feature is preset unlocked, but can be locked. 4. Select DISABLE using the left Quickset pad. If the oven is currently in use, the controls and ov
Summary of the content on the page No. 10
■ The self-clean cycle and automatic door lock do not operate Auto Convect Conversion (on some models) during the Sabbath Mode. ■ The Bake temperature can be changed during an Active The oven comes from the factory set for Auto Convect Sabbath Mode. Simply press the Bake pad and then enter conversion. Auto Convect Conversion automatically reduces the the desired temperature using the Quickset pads. set temperature by 25°F for Convect Bake and Convect Pastry. ■ Pressing the Cancel pad will
Summary of the content on the page No. 11
6. Press ENTER or wait 3 seconds to accept the change. 4. Use right Quickset pad to scroll to VOLUME. 7. Press SETUP to exit the menu. 5. Select VOLUME using the left Quickset pad. The oven temperature does not need to be readjusted if there is a 6. Use right Quickset pad to scroll and select: power failure or interruption. HIGH for the highest volume. Broiling and cleaning temperatures cannot be adjusted. OR MEDIUM for medium volume. 208/240V OR LOW for the lowest volume. For improved results w
Summary of the content on the page No. 12
OVEN USE Odors and smoke are normal when the oven is used the first few Traditional Cooking times, or when it is heavily soiled. FOOD RACK POSITION IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to 2-rack cooking and broiling. 5 certain birds. Always move birds to another closed and well- 2-rack baking and broiling. 4 ventilated room. Most baked goods on a cookie sheet or 3 jelly roll pan, layer cakes, fruit pies,
Summary of the content on the page No. 13
Bakeware Oven Vent The bakeware material affects cooking results. Follow A manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RECOMMENDATIONS RESULTS Light colored ■ Use temperature and time aluminum recommended in recipe. ■ Light golden crusts ■ Even browning Dark aluminum and ■ May need to reduce baking A. Oven vent other bakeware with temperatures slightly. dark, dull and/or The oven vent releases hot air and
Summary of the content on the page No. 14
BROILING CHART For best results, place food 3" (7.0 cm) or more from the broil Broil element. Times are guidelines only and may need to be adjusted Broiling uses direct radiant heat to cook food. Changing the for individual tastes. Recommended rack positions are numbered temperature when broiling allows more precise control when from the bottom (1) to the top (5). For diagram, see the cooking. The lower the temperature, the slower the cooking. “Positioning Racks and Bakeware” section. Thi
Summary of the content on the page No. 15
■ Test baked goods for doneness a few minutes before the When the oven is preheated, the oven will beep, “PREHEAT” minimum cooking time with a method such as using a will turn off and “CNVT BAKE” will be displayed. “AUTO” will toothpick. be displayed if Auto Convect conversion feature is turned on. 5. Place food in the oven. 6. Press CANCEL when finished cooking. WARNING Convect Roast (on some models) WARNING Burn Hazard Food Poisoning Hazard Use an oven mitt to remove temperature probe. Do
Summary of the content on the page No. 16
Convect Pastry More Options (on some models) Convect Pastry is designed to bake pastry items such as frozen WARNING pies, turnovers, cream puffs and puff pastry. Use 1, 2 or 3 racks while using this feature. Food Poisoning Hazard 1. Press CONVECT. Do not let food sit in oven more than one hour before 2. Use the right Quickset pad to scroll to CNVT PASTRY. or after cooking. 3. Select CNVT PASTRY using the left Quickset pad. Doing so can result in food poisoning or sickness. 4. Select the oven
Summary of the content on the page No. 17
8. Select the desired function using the left Quickset pad. 4. Select one of the displayed temperatures or enter desired temperature using the number pads. Temperatures can be 9. Select from the displayed temperatures or use the number selected between 145°F and 190°F (63°C and 88°C). pads to enter the temperature. “KEEP WARM” and the temperature will be displayed. 10. Select the time to cook from the displayed times or use the “PREHEAT” will be displayed until the programmed number pads
Summary of the content on the page No. 18
To Use: 5. Select BAKE or CONVECT. Before using, insert the probe into the center of the thickest 6. If CONVECT was selected, select CNVT BAKE, CNVT ROAST portion of meat or into the inner thigh or breast of poultry, away or CNVT PASTRY. from fat or bone at an angle as shown in following diagram. Place 7. Set the oven temperature by selecting one of the displayed food in oven. Using the handle of the probe, connect the meat temperatures or use the number pads to enter the probe to the jac
Summary of the content on the page No. 19
DRYING GUIDE CHART ■ The length of drying times vary due to water and sugar ■ Most fruits and vegetables dry well and retain their color when content of food, size of food pieces, amount of food being dried at 140°F (60°C). Meat and jerky should be dried between dried, humidity in the air. 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F (38°C), however, at this lower temperature expect ■ Check foods at the minimum drying time. Dry longer if extended drying times of u
Summary of the content on the page No. 20
FOOD VARIETIES BEST FOR PREPARATION APPROX. DRY TEST FOR DONENESS DRYING TIME AT 140°F AT MINIMUM DRY TIME (60°C) [HOURS]** Basil Cut leaves 3" to 4" (7.6 cm to 2 to 5 Brittle and crumbly 10.2 cm) from top of plant just as buds appear. Rinse leaves in cold water. *Fruits requiring an antioxidant to avoid discoloration. **12 Hour Off will not occur during drying functions. Thaw and Serve (on some models) To Set Thaw-Serve: 1. Place food in the oven on rack 2. WARNING 2. Press CONVECT. Food Po
