Jenn-Air JES8860, JES8750, JES8850 manual Convection Cooking, To Broil, Broiling Chart

Broil

Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

■For best results, use a broiler pan and grid. They are designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered. See “Assistance or Service” section to order. Ask for Part Number 4396923.

■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. Preheat broil for about 5 minutes. Position food on grid in the broiler pan, then place it in the center of the oven rack. Close the door to the broil stop position to ensure proper broiling temperature.

To Broil:

Before broiling, position rack according to the Broiling Chart.

1.Press BROIL.

2.“HIGH” and “LOW” will be displayed.

Use the Quickset pads to select HIGH (550°F/290°C) for normal broiling or LOW (450°F/230°C) for low-temperature broiling.

OR

To select a broil temperature other than High or Low, enter the desired temperature (300°F/149°C to 550°F/288°C) using the number pads and press ENTER.

3.Press CANCEL when finished.

BROILING CHART

For best results, place food 3" (7.0 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

FOOD	RACK	TOTAL
	POSITION	TIME
		MIN.
Steak
1" (2.5 cm) thick
medium	4	18-20
well-done	4	18-22
Ground meat patties
½" (1.3 cm) thick
well-done	4	10-12
Pork chops
1" (2.5 cm) thick
Bone-in	4	25-28
Boneless	4	20-28
Ham slice, precooked
1" (2.5 cm) thick
warm	4	12-16
Chicken		LOW broil
bone-in breasts	3	20-33
boneless, skinless breasts	4	12-15
Seafood
Fish Steaks
1" (2.5 cm) thick
flaky	3 or 4	10-14
Lobster tails	4	7-10
3-4 oz (85-113 g) each

Convection Cooking

(on some models)

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C), and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

■It is important not to cover foods with lids or aluminum foil so that surface areas remain exposed to the circulating air, allowing browning and crisping.

■Keep heat loss to a minimum by opening the oven door only when necessary.

■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.

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