Keep Warm Pad; Meat Probe Pad; Bread Proofing Pad; Keep Warm - Jenn-Air ELECTRIC DOWNDRAFT SLIDE-IN User Manual

K W P
EEP ARM AD
For safely keeping foods warm or for warm-
ing breads and plates.
1. Press Keep Warm pad.
2. Press Auto Set pad for 170° F or press
the appropriate number pads for tem-
peratures between 145° and 190° F.
3. KEEP WARM and the temperature se-
lected will be displayed when the func-
tion is active.
4. When warming is complete, press Can-
cel pad. Remove food from the oven.
M P P
EAT ROBE AD
To roast and bake items to the desired
temperature without over or under cook-
ing.
1. Insert the probe into the food item. (For
meats, the probe tip should be located in
the center of the thickest part of the
meat and not into the fat or touching a
bone.)
2. Insert the probe plug into the receptacle
located on the top right of the oven. Be
certain to insert plug into the receptacle
all the way. The control will read PRESS
PROBE PAD.
3. Press Probe Pad.
4. Set the desired internal temperature of
the food by pressing Auto Set pad for
160° F or press the appropriate number
pads for temperature between 100° and
185° F.
5. Press the Bake, Convect Bake, or
Convect Roast pad. Press the appro-
priate number pads for the desired tem-
perature between 100° and 550° F.
6. When the probe has reached the set
temperature, the oven will shut off,
"END" will be displayed and four chimes
will sound followed by one chime every
minute for one hour or until the Cancel
pad is pressed.
B P P
READ ROOFING
For proofing or allowing yeast based bread
products to rise prior to baking. There are
two proofing methods available – STAN-
DARD and QUICK.
Standard Proofing in the oven protects
dough from room temperature changes or
drafts that commonly affect proofing done
on the countertop.
NOTES:
QUICK PREHEAT
• For optimum baking and browning
results, Quick Preheat is not recom-
mended when baking on multiple racks.
• For best results, use rack positions 2
or 3 when using the Quick Preheat
option.

KEEP WARM

• For optimal food quality, oven cooked
foods should be kept warm for no
longer than 1 to 2 hours.
• For optimal food quality and color,
foods cooked on the range top should
be kept warm for an hour or less.
• To keep foods from drying, cover
loosely with foil or a lid.
• TO WARM DINNER ROLLS:
- cover rolls loosely with foil and
place in oven.
- press Keep Warm and Auto Set
pads.
- warm for 12-15 minutes.
• TO WARM PLATES:
- place 2 stacks of up to four plates
each in the oven.
- press Keep Warm and Auto Set
pads.
- warm for five minutes, turn off the
oven and leave plates in the oven
for 15 minutes more.
10
Quick Proofing provides faster proofing
AD
results than countertop or standard proof-
ing, without harming the yeast.
1. Press Bread Proofing pad.
2. Press the Auto Set pad for Standard
Proof, press again for Quick Proof.
3. When proofing is complete, press the
Cancel pad.
- use only oven-safe plates, check
with the manufacturer.
- do not set warm dishes on a cold
surface as rapid temperature
changes could cause crazing.
MEAT PROBE
• The probe must be removed from the
oven when it is not being used.
• Because of the excellent insulation of
the oven, the retained heat continues
to cook the food after the signal has
sounded and the oven has cycled off.
For this reason it is important to re-
move the food from the oven as soon
as the signal sounds.
• Use the handle of the probe for insert-
ing and removing. Do not pull on the
cable. Use a potholder to remove
since probe becomes hot.
• For frozen meats, insert probe after 1-
2 hours of roasting.
• To clean cooled probe, wipe with a
soapy dishcloth. Do not submerge
probe in water or wash in the dish-
washer.
BREAD PROOFING
• For any dough that requires one rise,
either Standard or Quick Proofing can
be used.
• For dough requiring two rises, Stan-
dard Proofing must be used for the
first rising period. Either Standard or
Quick Proofing can be used for the
second rise.