9. When the selected internal temperature of the food has

spacer in the proper position during the drying process

 

been reached, the oven will shut off and a beep will sound.

and allows the door to be opened at any time during

10. Remove the probe from the oven receptacle. The probe

drying without losing proper positioning.

 

 

will be hot. Hold probe plug with an oven mitt or

Important: If the spacer is not placed correctly, the

 

potholder when removing from the oven.

 

 

convection fan will not operate.

Notes:

 

 

 

 

2. Press Convect pad.

 

 

 

 

3. Press the arrow to scroll.

The probe must be removed from the oven when it is not

4. Select DRYING.

 

being used.

 

 

 

 

 

 

 

 

 

5. Select a displayed temperature or enter a temperature with

Because of the excellent insulation of the oven, the

the number pads. Temperatures can be set between

 

retained heat continues to cook the food after the beep

 

100° F and 200° F.

 

has sounded and the oven has turned off. For this

 

 

 

reason, it is important to remove the food from the oven

6. DRYING and the temperature will be displayed. PREHEAT

 

as soon as the beep sounds.

 

 

 

will be displayed until the programmed temperature is

Use the handle of the probe for inserting or removing.

reached.

 

 

Do not pull on the cable.

 

 

 

7. When drying is complete, remove food from

The probe is hot after cooking – use a potholder or

oven and press CANCEL pad.

 

 

oven mitt to remove.

 

 

 

Follow the Drying Guide on page 24 for drying times.

To clean cooled probe, wipe with a soapy dishcloth.

Check foods at minimum times given. Cool foods to room

temperature before testing for doneness.

 

Do not submerge probe in water or wash in

 

 

 

 

 

 

 

dishwasher.

 

 

 

 

Notes:

 

 

 

 

 

 

Suggested Internal Food Temperatures

• To purchase a drying rack, contact your Jenn-Air

dealer for the “DRYINGRACK” Accessory Kit or call

 

 

 

 

 

 

 

 

 

INTERNAL

1-800-JENNAIR.

 

 

 

 

 

FOOD

TEMPERATURE

• Most fruits and vegetables dry well and retain their color

 

 

 

 

 

 

when dried at 140° F. Meat and jerky should be dried at

Ground Beef

 

165

°

F

145° - 150° F. For optimal flavor, dry herbs at 100° F,

Fresh Beef, Veal, Lamb

Medium Rare

145

°

F

however, at this lower temperature expect extended

 

drying times of up to 8 hours.

 

 

Medium

160

°

F

 

 

 

 

 

 

Well Done

170° F

• The length of drying times vary due to the following:

Chicken, Turkey

Whole

180° F

Water and sugar content of food, size of food

 

 

Breast

170° F

pieces, amount of food being dried, humidity in the

Pork

Medium

160° F

air.

 

 

Well Done

170° F

• Check foods at the minimum drying time. Dry longer if

 

 

Ham, Precooked

140° F

 

 

necessary.

 

 

 

 

 

 

 

 

 

 

 

 

• Fruits that turn brown when exposed to air should be

Drying (select models)

 

 

 

treated with an antioxidant. Try one of the following

For best results, use a drying rack. A drying rack allows air to

methods:

1. Dip fruit in a mixture of two parts bottled lemon juice

circulate evenly around the food.

 

 

 

The convection fan will operate during the drying procedure.

to one part cool water.

2. Soak fruit in a solution of 1 tsp. ascorbic acid or

To set Drying:

 

 

 

 

 

 

 

 

commercial antioxidant to 1 quart of cold water.

1. The oven door needs to be opened slightly to allow mois-

• Foods may drip during the drying process. After drying

ture to escape from the oven during the drying process.

high acid or sugary foods, clean the oven bottom with

Open the oven door slightly.

 

 

 

 

 

 

soap and water. The porcelain oven finish may discolor if

Place the magnetic door spacer

 

 

 

acidic or sugary food soils are not wiped up prior to high

 

 

 

heat or a self-cleaning cycle.

 

(Part No. 8010P146-60) over the

 

 

 

 

 

 

 

 

 

plunger switch at the upper right

 

 

 

• More than one rack of food may be dried at the same

 

side of the oven frame. The spacer

 

 

 

time. However, additional drying time is needed.

 

provides a gap between the oven

 

 

 

• Refer to other resources at your local library or call your

 

frame and the oven door to allow

 

 

 

 

 

 

 

local County Extension service for additional information.

 

moisture to escape.

 

 

 

 

 

 

 

 

Gently close the door until the spacer magnet makes contact with the oven door. The magnet will hold the

23