Jenn-Air JJW2330 Convection, Convect Bake, on some models, Broiling Chart, Food, Rack, Cook Time

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	3f	4f	10-17
medium-rare
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.

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

WARNING

Burn Hazard

Use an oven mitt to remove temperature probe. Do not touch broil element.

Failure to follow these instructions can result in burns.

■Use a meat thermometer or the temperature probe to determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

Convect Bake

(on some models)

The convection element is hidden in the rear panel of the oven cavity, and, assisted by the convection fan, provides balanced, efficient heating.

A

B

C

D

A. Broil element

B. Convection element

C. Convection fan

D. Bake element

Convection baking can be used for baking up to 2 racks of cakes and up to 3 racks of food such as cookies. If the oven is full, extra cooking time may be needed.

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