Jenn-Air JGS8860, JGS8850, JGS8750 manual Warming Drawer, Meat Probe, Setting Type of Food, High

Warming Drawer

(on some models)

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

The Warming Drawer is ideal for keeping hot cooked foods at serving temperature. It may also be used for warming breads and pastries.

Different types of food may be placed in the warming drawer at the same time. For best results, do not hold foods longer than 1 hour. For smaller quantities or heat-sensitive foods, such as eggs, do not hold longer than 30 minutes.

Food must be at serving temperature before being placed in the warming drawer. Breads, pastries, and fruit pies may be heated from room temperature.

Remove food from plastic bags and place in oven-safe container. Cover foods with a lid or aluminum foil.

Do not cover with plastic wrap.

Empty serving dishes and ovenproof dishes can be heated while the warming drawer is preheating.

Before using the warming drawer, wash the tray that lines the bottom of the drawer with soap and water. See “General Cleaning” section.

To Use:

1.Press WARM DRAWER.

2.Press the Quickset pad for HIGH or LOW. Use the following chart as a guide.

3.Allow the drawer to preheat for 10 minutes.

4.Place cooked food(s) in warming drawer.

5.Press WARM DRAWER when finished.

6.Remove food from the drawer.

SETTING		TYPE OF FOOD
High	■	Bacon	■	Hamburger patties
	■	Beef - rare	■	Hors d’oeuvres
	■	Casseroles	■	Lamb
	■	Cooked cereals	■	Pancakes
	■	Dinner plate	■	Pizza
	■	Enchiladas	■	Pork
	■	Eggs	■	Potatoes - baked

■Fish/seafood ■ Potatoes - mashed

	■	Gravy, cream	■	Poultry
		sauces	■	Vegetables
		Ham
	■		■	Waffles
Low	■	Biscuits	■	Pies
	■	Coffee Cake	■	Warming - plates

Meat Probe

(on convection models)

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe. Do not touch broil element.

Failure to follow these instructions can result in burns.

The meat probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. It should not be used during full and center broiling, convection broiling, dehydrating or proofing bread.

Always unplug and remove the meat probe from the oven when removing food.

To Use:

Before using, insert the probe into the center of the thickest portion of meat or into the inner thigh or breast of poultry, away from fat or bone at an angle as shown in following diagram. Place food in oven. Using the handle of the probe, connect the meat probe to the jack. Keep probe as far away from heat source as possible. Close oven door.

A

B

A. Meat probe

B. Meat probe jack

1.Press MORE OPTIONS.

2.Use the right Quickset pad to scroll to MEAT PROBE.

3.Select MEAT PROBE using the left Quickset pad.

4.Set the desired internal food temperature by selecting one of the displayed temperatures or use the number pads to enter the temperature. The probe temperature can be set between 100°F and 185°F (38°C and 85°C).

If the meat probe is not inserted, INSERT PROBE will be displayed.

5.Select BAKE or CONVECT.

6.If CONVECT was selected, select CNVT BAKE, CNVT ROAST or CNVT PASTRY.

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