Jenn-Air JGW9130, JGW8130 warranty Oven Operation, Oven Racks, Rack Positions, Half Rack Accessory

Oven Operation

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Oven Racks

The oven racks are designed with a lock-stop edge. Convec- tion models have three racks. Conventional bake models have two racks.

To remove: Pull rack straight '_L_ o,- k,__

stop position; lift up on the front of the rack and pull out.

MULTIPLE RACK COOKING:

Two rack: (Select models with convection baking and all conventional models)

Use rack positions 2 and 4, or 1 and 4.

Three rack: (Convection baking only, select models) Use rack positions 1,3 and 5. See illustration left column

A half rack, to increase oven ca-

out until it stops at the lock-

.-

pacity, is available as an acces-

Half Rack Accessory

To replace: Place rack on them

rack support in the oven; tilt the front end up slightly; slide

rack back until it clears the lock-stop position; lower front and slide back into the oven.

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

sory. It fits in the left, upper pot- tionoftheovenandprovides space

for a vegetable dish when a large roaster is on the lower rack. Con- tact your Jenn-Air dealer for the "HALFRACKJC" Accessory Kit for convection models, or the "HALFRACK"Accessory Kitfor conventional models.

Rack Positions

5

4

3

- 2

1

Three rack convection baking (select models).

RACK 5 (highest position):

Used for toasting bread or broiling thin, non-fatty foods.

RACK 4:

Used for most broiling.

RACK 3:

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 or custard pies.

RACK 1:

Used for roasting large cuts of meat and poultry, frozen pies, dessert souffles or angel food cake.