15Oven Operation

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Drying

For best results, use a drying rack. It allows air to circulate evenly around the food.

The convection fan will operate during the drying procedure.

Setting the Controls for Drying

1.Press the Drying pad.

♦The indicator word DRYING will flash and three dashes will appear.

2.Press the Auto Set pad for 140° F or press the appropriate number pads for the desired drying temperature.

♦The temperature may be set between 100° - 200° F.

3.The oven door needs to be opened slightly to allow moisture to escape from the oven during the drying process.

♦Open the oven door slightly.

♦Place the magnetic door spacer (Part No. 8010P131-60) on the slightly recessed circular area on the upper center of the oven door. The spacer provides a gap between the oven frame and the oven

door allowing moisture

spacer

to escape.

 

NOTE: If the spacer is not placed correctly, the convection fan will not operate.

♦ Gently close the oven door until the spacer rests against the oven frame and light plunger

The oven light will remain OFF when the spacer is in the correct location.

Follow the drying guide on page 16 for drying times. Cool foods to room temperature before testing for doneness.

4.When drying is complete, turn the oven off by pressing the Cancel pad. Using a potholder, remove the magnetic spacer.

Notes . . .

◆To purchase a drying rack, contact your Jenn-Air dealer for the “DRYINGRACK” Accessory Kit or call 1-800-688-8408.

◆Most fruits and vegetables dry well and retain their color when dried at 140° F. Meat and jerky should be dried at 145° - 150° F. For optimal flavor, dry herbs at 100° F, however, at this lower temperature expect extended drying times of up to 8 hours.

◆The length of drying times vary due to the following: Water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air.

◆Check foods at the minimum drying time. Dry longer if necessary.

◆Fruits that turn brown when exposed to air should be treated with an antioxidant. Try one of the following methods:

1.Dip fruit in a mixture of two parts bottled lemon juice to one part cool water.

2.Soak fruit in a solution of 1 tsp. ascorbic acid or commercial antioxidant to 1 quart of cold water.

◆Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and water. The porcelain oven finish may discolor if acid or sugary food soils are not wiped up prior to high heat or a self-cleaning cycle.

◆More than one rack of food may be dried at the same time. However, additional drying time is needed.

◆Refer to other resources at your local library or call your local County Extension service for additional information.

NOTE: Please keep the magnetic spacer in a safe and convenient place for easy access. To replace, call 1-800- 688-8408 to order Part No. 8010P131-60.

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Page 16
Image 16
Jenn-Air JJW9530, JJW9527 15Oven Operation, Setting the Controls for Drying, Temperature may be set between 100 200 F
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JJW9627, JJW9530, JJW9630, JMW9527, JMW9530 specifications

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