Jenn-Air JJW2530 Convection, on some models, To Use Broil, Broiling Chart, Food, Rack, Cook Time

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

If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.

■For proper draining, do not cover the grid with foil. The bottom of the broiler 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 and food from the oven. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

To Use Broil:

Before using Broil, position rack according to the Broiling Chart.

When broiling, changing the temperature allows more precise control. 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.

Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1.From the Select Mode menu, press the quickset pad next to the Broil option.

2.From the Temperature screen, use the number keypad to enter a desired cooking temperature. The temperature must be between 450ºF (232ºC) and 550ºF (288ºC) or an invalid key alert occurs and the default temperature appears on the screen.

3.Press START to begin cooking or select Set Cook Timer to set cook time and access Keep Warm (when used with the Cook Timer) and Delay Start.

4.For cook timer, enter a cooking length using the number keypad to set a timer to alert you when cooking ends. The time length cannot exceed 12 hours. See “Cook Timer” section for additional information. The oven will turn off when the cook time expires

5.(Optional) To keep food warm after a programmed cooking cycle ends, select ON for Keep Warm when done. See “Keep Warm™ Option” section for additional information.

6.(Optional) To set a delayed start, press the quickset pad next to Delay Start and set the desired time. See the “Delay Start” section for additional information.

7.Press CANCEL OVEN (CANCEL UPPER or CANCEL LOWER on double models) to turn off the oven.

BROILING CHART

For best results, follow the chart below. For diagram, see the “Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended.

Times are guidelines only and may need to be adjusted for individual foods and tastes. Preheat is not needed for broiling.

FOOD	27" Rack	30" Rack	COOK TIME
	Position	Position	(in minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to
3 cm) thick
medium-rare	3f	4f	10-17
medium	3f	4f	12-19
well-done	3f	4f	15-24
Pork
Pork chops
1" (2.5 cm) thick
medium	3f	4f	16-24
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare	3f	4f	10-12
medium	3f	4f	11-13
Ground Meats
Ground beef, pork or
lamb patties*
³⁄₄" (2 cm) thick
well-done	3f	4f	15-18
Chicken
Chicken
bone-in pieces (2" to
2¹⁄₂" [5 cm to 6.3 cm])	2f	2f	20-40
boneless pieces (4 oz
[113 g])	3f	4f	12-15
Fish
Fish
¹₂ " to ³⁄₄" (1.25 to 2 cm)
thick	3f	4f	6-15

*Place up to 12 patties, equally spaced, on broiler grid.

An “o” after the rack position number indicates that the offset rack should be used. An “f” indicates that the flat rack should be used, and an “r” indicates that the roll-out rack should be used.

Convection

(on some models)

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

Most foods, using Convect Baking modes, can be cooked by lowering cooking temperatures 25°F (14°C). The cooking time can be shortened by as much as 30 percent when using Convect Roast, 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.

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