Jenn-Air JJW3830 manual Broiling Chart

4.After touching Broil, you will move to the Temperature screen, or you may touch the Temperature tab to move to the Temperature screen.

Use the slider to enter a desired cooking temperature or touch the -5°F (-1°C) or + 5°F (+1°C) buttons. The temperature must be between 450°F (232°C) and 550°F (288°C).

5.Touch START to begin cooking.

OR

6.If a programmed cook time is desired, touch TIMER NOT SET to enter the Cook Time screen. Enter a cooking length using the on-screen number keyboard to set a timer to alert you when cooking ends. The time length may not exceed 12:00:00. The oven will turn off when the cook time expires.

7.(Optional) To keep food warm after a programmed cook time ends, turn Keep Warm ON from the Cook Time screen. See the “Keep Warm™ Option” section for additional information.

8.(Optional) To set a delay start with a cook time, touch the TIMER NOT SET/COOK TIME Screen and enter desired cook time. Select Delay Start, set desired start time and touch SET DELAY. A second way to set a Delay Start is to touch DELAY START from the Temperature tab, set desired time and touch SET DELAY. See “Delay Start” section for additional information.

9.Touch START to begin cooking or to start the Delay Timer.

10.When the timer ends, you can start the Keep Warm cycle, Add More Time or Cancel the timer. To add more time, touch ADD MORE TIME or EXIT TIMER and then set timer. Enter desired time and select OK.

11.Touch CANCEL (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 for most foods.

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

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

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

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

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