Jenn-Air JER8885QAF Use & Care Manual page 17

OVEN COOK=NG
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.
• Open the oven door slightly.
The oven door needs to be opened slightly to allow
moisture to escape from the oven during the drying
process.
• Placethe magnetic door spacer (Part No.
801 @146-60:] on the slightly recessed
circular area on the upper right of
the oven door. The spacer provides a
gap between the oven frame and the
oven door allowing moisture to escape.
° Gently close the oven door until the spacer
rests against the oven frame and light plunger.
The oven light will remain OFFwhen the spacer is
in the correct location.
spacer
i
Note: If the spacer is not placed correctly, the convection |
fan will not operate.
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2. Press the Drying pad.
° DRY flashes in the display.
Drying
3. Press the Autoset 0 pad for 140° F or press the appropriate
number pads for the desired drying temperature.
• Pressing the Autoset 0 pad will increase
the temperature in 10 degree increments.
° The temperature may be set between
1oo° - 200° F.
Autoset /
.......................... /
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. Foroptimal 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.
Fruitsthat 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 commer-
cial 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 Extensionservice for additional information.
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