Jenn-Air air filter Oven Fan, Oven Vent, Oven Bottom, Oven Racks, Rack Positions, Oven Light

Oven Fan

A convection fan (select models) is used to circulate hot air in the oven when the convection feature is selected.

Important: The convection fan will automatically stop when the oven door is opened.

Oven Vent

The oven vent is incorporated into the downdraft ventilation system on the cooking surface.

When the oven is in use, the area near the oven vent may become hot enough to cause burns. Do not block the vent opening for best baking results.

Oven Light

The oven light automatically comes on when the door is opened. When the door is closed, press the Oven Light pad to turn the oven light on and off. A beep will sound every time

the Oven Light pad is pressed. If the oven light is on when the door is opened, the light will go off when the door is closed.

Oven Bottom

Protect the oven bottom against spillovers, especially acidic or sugary spills, as they may discolor the porcelain enamel. Use the correct pan size to avoid spillovers and boilovers. Do not place utensils or aluminum foil directly on the oven bottom.

Oven Racks

CAUTION

•Do not attempt to change the rack position when the oven is hot.

•Do not use the oven for storing food or cookware.

Three standard flat racks were packaged for the oven.

To remove:

1. Pull forward to the “stop” position.

2. Lift up on the front of the rack and pull out.

To replace:

1. Place rack on the rack support in the oven.

2.Tilt the front end up slightly; slide rack back until it clears the lock-stop position.

3.Lower front and slide into the oven.

Rack Positions
RACK 5 (highest
position):
Used for two-rack	5 Flat
cooking and broiling.	4
RACK 4:	3 Flat
	2
Used for two-rack
	1 Flat
baking and broiling.
RACK 3:	Three-rack Convection Cooking

Used for most baked goods on a cookie sheet or jelly roll pan, layer cakes, fruit pies, or frozen convenience foods.

RACK 2:

Used for roasting small cuts of meat, casseroles, baking loaves of bread, bundt cakes, custard pies, frozen pies or two-rack baking.

RACK 1:

Used for roasting large cuts of meat and poultry, dessert souffles, angel food cake, or two-rack baking.

MULTIPLE RACK COOKING:

Two rack: Use rack positions 2 and 5.

Three rack (convection only): Use rack positions 1, 3 and 5 (see illustration).

Notes:

•When convect baking on two or three racks, check foods at the minimum suggested time to avoid over-browning or over-cooking.

•Do not cover an entire rack with aluminum foil or place foil on the oven bottom. Baking results will be affected and damage may occur to the oven bottom.

Baking Layer Cakes on Two Racks

For best results when baking cakes on two racks with or without convection, use racks 2 and 5.

Place the cakes on the rack as shown.

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