Jenn-Air T2 warranty Drying, Ing guide on page 15 for drying

DRYING

(SELECT MODELS)

For best results, use a drying rack. It allows air to circulate evenly around the food.

The convection fan will operate during the drying procedure.

• Open the oven

door slightly.

• Rotate the metal spacer at the up- per right corner of the oven frame upward to

hold the door in position.

•While holding the spacer up, gently close the oven door until it rests against the spacer. Follow the dry-

ing guide on page 15 for drying

times. Cool foods to room tem- perature before testing for doneness.

•When the door is opened, the spacer will rotate downward and rest flush against the range side panel. Reset the spacer if you need to continue the drying process.

4.When drying is complete, turn the oven off by pressing the Stop/Clear pad.

SETTING THE CONTROLS FOR DRYING

1.Press the Drying pad.

•000, the oven icon and convection fan

icon will appear.

2.Press the Preset (0) pad for 140° F or press the appropriate number pads for the desired drying temperature.

•The temperature may be set between 100° -200°F.

•If the temperature is set for under 100° F or over 200° F, the control will beep twice and default to 100° F or 200° F respectively.

3.The oven door needs to be opened slightly to allow moisture to escape from the oven during the drying process.

NOTES:

DRYING

•To purchase a drying rack, contact your Jenn-Air dealer for the “DRYINGRACK” Accessory Kit or call 1-800-688-8408.

•Most fruits and vegetables dry well

and retain their color when dried at 140° 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 con- tent 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.

•More than one rack of food may be dried at the same time. However, additional drying time is needed.

•Fruits that turn brown when exposed to air should be treated with an anti- oxidant. Try one of the following meth- ods:

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 anti- oxidant to 1 quart of cold water.

•Foods may drip during the drying pro- cess. After drying highly acidic or sug- ary 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.

•Refer to other resources at your local library or call your local County Ex- tension service for additional informa- tion.

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