Convection Cooking; Convect Bake; Convect Pastry; Convect Roast - Jenn-Air pro-style Use And Care Manual

USING YOUR OVEN
To Use Keep Warm™ Option at the End
of a Cooking Cycle:
During setup of cooking cycle:
1.
Touch TIMER NOT SET/COOK TIME.
Home Bake
-5°
200° 250° 300°
Delay Start
Kitchen Timer Setup Menu
2.
Set KEEP WARM to ON.
Home Bake
--:--:
1
--
HR:MIN:SEC
6
Delay Start
Cancel Left
Kitchen Timer
3.
Enter cook time, and then touch START.
Home Bake
--:--:
1
--
HR:MIN:SEC
6
Delay Start
The oven will automatically go into Keep Warm™ mode when
Cancel Left Kitchen Timer
the cook timer ends.
To change the Keep Warm™ temperature during the Keep
Warm™ cycle:
1.
Touch programmed temperature.
Use Left Oven
Broil
RIGHT
Cancel Left
Kitchen Timer
2.
Adjust temperature, and then touch OK.
Back Adjust cook temperature:
-5°
200° 250° 300°
Cancel Left
Kitchen Timer
20
Temperature Timer Not Set
170°
+5°
350° 400° 450° 500° 550°
Start
Light Cancel Oven
170° Cook Timer
Keep Warm:
2 3 4 5
On
Clear
7 8 9 0
Start
Light Cancel Right
170° Cook Timer
Keep Warm:
2 3 4 5
On
7 8 9 0 Clear
Start
Light Cancel Right
Preheating to: 170°
Set Timer
170°
--:--:
--
Light Cancel Right
170°
+5°
350° 400° 450° 500° 550°
OK
Light
Cancel Right

CONVECTION COOKING

Convection cooking can
cook foods more evenly and
faster than regular cooking.
The convection elements
■
are located in the rear
of the oven cavity. They
are assisted by the
convection fans
to provide balanced,
efficient heating.
NOTE: The left oven cavity
on 48" (121.9 cm) models
has only one convection fan
and no convection element.

CONVECT BAKE

The Convection Bake mode uses multiple elements and a
fan to circulate hot air throughout the oven, resulting in baking
10–20% faster than traditional baking. Convection baking can
be used for most baked goods, but it is exceptional for baking
cookies, biscuits, pies, pasta dishes, casseroles, and frozen
or convenience foods.
Know Your Convect Bake Mode
When cooking an oven meal with several different types
■
of foods, be sure to select recipes that require similar
temperatures. Cookware should sit in the oven with at
least 1" (2.5 cm) of space between the cookware and
the sides of the oven.
During convection baking preheat, the convection, bake,
■
and broil elements all heat the oven cavity. After preheat,
the convection, bake, and broil elements and the fans will
cycle on and off in intervals to maintain oven temperature.
If the oven door is opened during convection baking, the
■
fans turn off immediately when the door is opened and
turn on immediately when the door is closed. Convection,
bake, and broil elements will turn off approximately 30
seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
Check food at shortest recommended package or recipe
■
time. Allow more time for baking when using multiple racks.
Use cookie sheets with no sides to allow air to move freely
■
around the food.

CONVECT PASTRY

This mode provides progressive baking, first promoting maximum
rise of flaky, delicate dough and finishing with the right balance of
heat to promote golden browning. The recipe temperature does
not need to be reduced for this mode. Convect Pastry is ideal
for single- or multi-rack baking of cream puffs, turnovers, and
croissants.

CONVECT ROAST

The Convect Roast mode uses multiple elements and a fan
to stream heated air throughout the cavity. The circulating air
caramelizes food surfaces for enhanced flavor while maintaining
moist and tender interiors. Convect Roast is perfect for roasting
meats, poultry, firm-fleshed fish, and vegetables. The consistent
and even heat distribution speeds cooking up to 25% compared
to traditional roasting. The recipe temperature does not need to
be reduced for this mode.
1
A
2
B
C 3
D 4
Convection fans
1
Broil element
2
Convection element
3
Bake element
4