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OVEN COOKING
Drying
(:select models:)
For best results, use a drying rack. A drying rack allows air to
circulate evenly around the food.
The convection fan will operate during the drying procedure.
To set Drying:
1. Place food in the oven.
The oven door needs to be opened slightly to allow
moisture to escape from the oven during the drying
process.
Open the oven door slightly.
Place the magnetic door spacer (Part No.
f
8010P146-60) on the slightly recessed
circular area on the upper center of
the oven door. The spacer provides a
gap between the oven frame and the
_,_
oven door allowing moisture to escape.
Note: If the spacer is not placed correctly,
the convection fan will not operate.
2.
.
Gently close the oven door until the spacer rests
against the oven frame and light plunger. The oven light
will remain OFF when the spacer is in the correct location.
Press the Drying pad.
_ ................................................................
'
Drying
, DRY flashes in the display.
/
Press the Autoset pad for 140° F or press the appropriate
number pads for the desired drying temperature.
, Pressing the Autoset pad will increase the temperature
in ten degree increments.
The temperature may be set between 100° - 200° F.
4. After four seconds, DRY and the set temperature will
appear in the display.
5. When drying is complete, turn the oven off
(,CANCEL
by pressing the CANCEL pad.
" ..........................................................
Follow the Drying Guide on page 17 for drying times. Check
foods at minimum times given. Cool foods to room tempera-
ture before testing for doneness.
Drying Notes:
To purchase a drying rack, contact your Jenn-Air dealer for
the "DRYINGRACK" Accessory Kit or call 1-800-JENNAIR.
Most fruits and vegetables dry well and retain their color
when dried at 140° F. Meat and jerky should be dried at
145° - 150° F. For optimal flavor, dry herbs at 100° F,
however, at this lower temperature expect extended drying
times of up to 8 hours.
The length of drying times vary due to the following: Water
and sugar content of food, size of food pieces, amount of
food being dried, humidity in the air.
Check foods at the minimum drying time. Dry longer if
necessary.
Fruits that turn brown when exposed to air should be
treated with an antioxidant. Try one of the following
methods:
1. Dip fruit in a mixture of two parts bottled lemon juice
to one part cool water.
2. Soak fruit in a solution of 1 tsp. ascorbic acid or
commercial antioxidant to 1 quart of cold water.
Foods may drip during the drying process. After drying
high acid or sugary foods, clean the oven bottom with
soap and water. The porcelain oven finish may discolor if
acidic or sugary food soils are not wiped up prior to high
heat or a self-cleaning cycle.
More than one rack of food may be dried at the same time.
However, additional drying time is needed.
Refer to other resources at your local library or call your
local County Extension service for additional information.
16
8113p399.pdf I Imported from Cleveland on 1/17/2007
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