Jenn-Air 8113P753-60 Use & Care Manual page 27

9. When the selected internal temperature of the food has
been reached, the oven will shut off and a beep will sound.
10. Remove the probe from the oven receptacle. The probe
will be hot. Hold probe plug with an oven mitt or
potholder when removing from the oven.
Notes:
• 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 beep
has sounded and the oven has turned off. For this
reason, it is important to remove the food from the oven
as soon as the beep sounds.
• Use the handle of the probe for inserting or removing.
Do not pull on the cable.
• The probe is hot after cooking – use a potholder or
oven mitt to remove.
• To clean cooled probe, wipe with a soapy dishcloth.
Do not submerge probe in water or wash in
dishwasher.
Suggested Internal Food Temperatures
FOOD
Ground Beef
Fresh Beef, Veal, Lamb Medium Rare
Medium
Well Done
Chicken, Turkey Whole
Breast
Pork Medium
Well Done
Ham, Precooked
Drying
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. 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. 8010P146-60) over the
plunger switch at the upper right
side of the oven frame. The spacer
provides a gap between the oven
frame and the oven door to allow
moisture to escape.
2. Press Convect pad.
3. Press the arrow to scroll.
4. Select DRYING.
5. Select a displayed temperature or enter a temperature with
6. DRYING and the temperature will be displayed. PREHEAT
7. When drying is complete, remove food from
Follow the Drying Guide on page 27 for drying times.
Check foods at minimum times given. Cool foods to room
temperature before testing for doneness.
Notes:
• To purchase a drying rack, contact your Jenn-Air
INTERNAL
TEMPERATURE
• Most fruits and vegetables dry well and retain their color
165° F
145° F
160° F
170° F
180° F
• The length of drying times vary due to the following:
170° F
160° F
170° F
140° F
• Check foods at the minimum drying time. Dry longer if
• Fruits that turn brown when exposed to air should be
• Foods may drip during the drying process. After drying
• More than one rack of food may be dried at the same
• Refer to other resources at your local library or call your
26
• Gently close the door until the spacer magnet makes
contact with the oven door. The magnet will hold the
spacer in the proper position during the drying process
and allows the door to be opened at any time during
drying without losing proper positioning.
Important: If the spacer is not placed correctly, the
convection fan will not operate.
the number pads. Temperatures can be set between
100° F and 200° F.
will be displayed until the programmed temperature is
reached.
oven and press CANCEL pad.
dealer for the "DRYINGRACK" Accessory Kit or call
1-800-JENNAIR (1-800-536-6247).
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.
Water and sugar content of food, size of food
pieces, amount of food being dried, humidity in the
air.
necessary.
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.
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.
time. However, additional drying time is needed.
local County Extension service for additional information.