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mmmLIENN-AIR
Use and Care Manual
30" Expressions ®
Convection Wall Oven
Models W30_OO, WM30460_WW30430
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MODELWW30430
For Microwave Oven, refer to Use and Ca_e Manual packed in Microwave Oven.
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Congratulationson your choiceof a Jenn-Airwall oven. Your Jenn-Airconvectionoven combinesthe bestof four cookingmethods:conventionalbaking orroasting,convection baking,convection roasting, and broiling, in a self-cleaning oven, The Jenn-Air convectionoven is actually a conventionaloven that circulatesheated air within the oven. As both bake and broil heating elements cycle on and off with the thermostat, a fan keeps the heated air circulating around the food. The constantly recirculatingheated a
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Baking Baking Chart ................................................................................................ 15 Causes of Cake Failure ............................................................................... 16 Convect Baking ...................................................................................... 15-17 Convect Cooking on Multiple Racks ............................................................ 17 General Recommendations ............................................
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Baking Baking Chart ................................................................................................ 15 Causes of Cake Failure ............................................................................... 16 Convect Baking ...................................................................................... 15-17 Convect Cooking on Multiple Racks ............................................................ 17 General Recommendations ............................................
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Read before operating your oven All appliances - regardless of the manufacturer - have the potentialthrough improper or careless use to create safety problems. Therefore the following safetyprecautionsshould be observed: 1. Be sure your applianceis properly installedandgrounded by a qualified technician. 2. Never useyour appliancefor warmingor heatingthe room. 3. Childrenshould not be left alone or unattendedin area where appliance is in use. Theyshould neverbe allowedto sit or stand on any part
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The control panel is designed for ease in programming. The Display Window features Indicator Words which will flash to prompt you for the next step. To program 1. Touch the function pad to give command desired. 2. Touch the appropriate number pads to enter time or temperature. Note: Five seconds after entering the number, the time or temperature will automatically be entered. If more than five seconds elapse between touching a function pad and touching a number pad, the control is not set and Di
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Number Pads Useto settime ortemperature. Oven Light Pad (Control Panel) TheovenlightautomaticallycomesonwhenevertheovendoorJeopened.Whendooris closed,touch theOven Light Pad to turn oven lighton oroff. Note: A beep willsound every timethe Oven Light Pad is touched. Display Window Showstimeofday, andoven functions. timer, 88_8 8 i888c ° 888: CCLilV BAKE ROAST CONV BAKE ROAST DELAY START CODK TIMED CLEAN BRDIL CLEAN BROIL Display Numbers: STOP TII_ _]_ _I_OVEiVLOCK PKi_AE _ LOCIP61 ( D__ d]r • Sho
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To set oven on Bake or Convect Bake or Convect Roast 1. Place ovenracksonproperrackpositions.(See page 9.) 2. Touch Bake Pad or Convect Bake Pad or Convect Roast Pad, IndicatorWords BAKE or CONV BAKE or CONV ROAST will flash and three dashes will be shown. Note: If morethanfive secondselapsebetweentouchinga pad and touchinga numberpad, Displaywill returnto previousDisplay. 3. Touch the appropriate number pads for desired oven temperature. Allowable temperature range is 100° to 550°F. After five
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The rackpositions noted aregenerally recommendedfor the best browningresults and most efficient cookingtimes. For many food items, excellent results can be achieved whenusingoneofseveraldifferentrackpositions. Referto bakingand roastingsections for recommendationsfor specificfoods. Different Racks Two flat racksand one offsetrackwere packagedwith your oven. The useof the offset rackis denoted in the list below and the charts as an "o" after the rack number. Note WW30430 Owners: An additional off
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When electrical power is supplied or after power interruption, the last clock time displayed before power was interrupted will flash. Time will advanceand continue to flash until clock is reset. BASI_ INS_UCTiONS 12;To_haP_PNate:: numberPadS:I TosetTimeofDay I,TouchClockPad. Indicatorword TIME will flash and time digits will appear in the Display. (If more than five seconds elapse between touching Clock Pad and touching a number pad, the Clock Pad must be touched again in order to set clock.) 2.
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Important: This interval Timer can be used to remind you when a period, up to 11 hours and55minutes, expires. It can be used independentlyof any other oven activity andcan be set while another oven function is operating. The Timer does net control the oven. TO set Timer 1. Touch Timer Pad. The Indicator Word Timer and either 1 or 2 flashes and "0Hr:00" appears in the Display. 2. Touch the appropriate numberpads until the desired numberof minutes or hours and minutes appear in the Display. Note:
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mit steps 5 you want baki gto sta_ immediatl ,lyl...................... To set oven to start immediately and shut off automatically 1. Touch Bake Pad or Convect Bake Pad or Convect Roast Pad. Indicator Words BAKE orCONV BAKE or CONV ROAST will flash andthree dashes will be shown. 2. Touch the appropriate number pads for desired oven temperature. After four seconds the oven will begin to preheat. The Indicator Words ON, PREHEAT, and SAKE orCONV BAKE orCONV ROAST will appear in the Display. The te
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To set oven to start at future time and shut off automatically 1-4. FollowprecedingSteps1-4, on page12. 5. TouchStop Time Pad. IndicatorWords STOP and TIME will flash, Display will show the calculated stop time basedon currenttime of day and cooktime. Note WW30430Owners: The appropriateletter (U - upper oven; L - lower oven) and OVEN will also flash. 6. Touch the appropriate number pads to enter desired stop time. A stop timecan only be acceptedfor later inthe day. Note; Since food continues to
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• When cooking foods for the first time in your new oven, use recipe cookingtimes and temperaturesas 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. Casserolescan be started in a cold oven. Preheatingtakes from7 to 11 minutes;placefood in oven afterPREHEATIndicator Word cycles off. • Arrange oven racks before turning on oven. Follow suggested rack positions on page 9 and in
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tBaking Chart I Note: For Conventional Bake use the Bake Pad. ,
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• Use convection baking for breads, cakes, cookies, and pies. • As a general rule, when using recipes or prepared mixes developed for a conventional bake oven, set the oven temperature 25°F }ower than the recipe recommended temperature. Times will be similar to or a few minutes }ess than recipe recommended times. The chart on page 15compares times and temperatures of many baked foods. Use this as a reference. • For better browning, place cookie sheets and baking pans lengthwise, side to side on
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Forbest results,bakefoodsononerackat atime as describedinthis manual. However, very good results can be obtained when baking quantities of foods on multiple racks. Quantity cookingprovides both time and energy savings. Convect Bake is suggested for most multiple rack cooking, especially three rack cooking, becausethe circulatingheatedair resultsin more evenbrowning. Fortwo rack cooking, the conventiona_ bake ovenprovidesvery goodbakingresults especiallywhen pans can be staggered, such as with la
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• Preheating is not necessary. • For openpan roasting,place meator poultryonthe slotted portionof the two-piece pan includedwith the oven. Do not add waterto the pan. Use open pan roasting for tender cuts of meat. Lesstender cuts of meat needto be cookedby moist heat in a covered pan. • For bestresults,a meatthermometeror probeis the most accurateguideto degree of doneness. The tip of the thermometeror probeshould be locatedinthe thickest part of a roast, not touching fat, bone, or gristle. For
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Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad. 4,p,,,. v_y and W_¢. • cutofM_l " . (_) BEEF o RibRoast 4 to8 : 325° 145_(rare) 25-30 1 30-35 I o {_6Oo(med_u 3m) o-35 I RibEyeRoast 4 to6 325 1450(rare) 25-30 / 30-35 I _ / 160oimedium)l 30-35 35-40 TendedoinRoast 2 to3 _ 4000 _ 145o(rare) I :18-23 28-28 EyeofRoundRoast .4 to5 I 325 I 145_(rare) 25-30 30-35 TopLoinRoast 3 to6 { 325 / 145[(rare) 25-30 • 30-,35 I o I 160o(medium) 30-35 13540 FloundTipRoast I 4 t
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• Tender cuts of meat and poultry can be roasted to a rich golden brown in the convectionoven. Followgeneralrecommendationsfor roastingand use Convect Roast. • Refer to convection meat roastingchart for recommended cooking temperature and time. The chart can serve as a guide to help plan meal servingtime. • Minutes per pound will vary according to the size, shape, quality, and initial temperatureof meatas well as the electricalvoltagein your area. Times are based on refrigeratorcold meat. • A la
