Jenn-Air JJW9527AAB Oven Racks, Convection Cooking of Convenience Foods, Rack Positions, souffle

Oven Operation

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Convection Cooking of

Convenience Foods

•For best results, use the Convect Roast pad.

•Preheating the oven is not necessary.

•Follow package recommendations for oven temperature, foil covering and the use of cookie sheets. Cooking times will be similar. (See chart below for some exceptions.)

•Most foods are cooked on rack position #3o (offset on #3).

•For multiple rack cooking with convection, use racks #1 and 30 and 4. However, pizzas should be placed on

cookie sheets and cooked on rack positions #2o, 3 and 4.

Cooking Chart for Convenience Food s

		ConvectRoast
Frozen	Rack	OvenNot Preheated
ConvenienceFoods	Position*	Temp.oF	Minutes**
Chicken, fried	30	375°	40-45
FishSticks	3	400°	13-18
FrenchFries	3	450°	15-25
Pot Pies	30	400°	30-35
Pizza	30	400°	13-18

*An"o" afteraracknumberimpliesthattheoffsetrackshouldbeused.

**The timesgivenarebased on specificbrandsof mixesor recipes tested.Actualtimeswilldependon the onesyou cook.

Oven Racks

Single Oven - two flat racks and one offset rack were packaged with your oven.

Double Oven - two flat racks and one offset rack plus an

additional offset and flat rack for the lower oven were packaged in your oven.

To remove:Pull forward to the "stop" position; lift up on the

front of the rack and pull out. To replace: Place rack on

the 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 into the oven.

• • • • • • • • • • • • • • • • • • 4

Rack Positions

flat rack)

--1 (flatrack)

Three rack convection cooking.

Rack Position #4o (offset rack on #4):

Most broiling.

Rack Position #3:

Most baked goods on a cookie sheet or jelly roll pan.

Rack Position #3o (offset rack on #3):

Most baked goods, pies, layer cakes.

Rack Position #2:

Roasting small cuts of meat, cakes illtube or bundt pans, casseroles.

Rack Position #20 (offset on #2):

Roasting, loaves of bread, angel food cake.

Rack Position #1:

Large cuts of meat and turkey, custard pie, dessert

souffle.

Multiple Rack Cooking:

Two racks: Use #2o and #4.

Three racks (convection cooking): Use #1, #3o, #4. (See illustration above.)

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• The use of the offset rack is denoted in the list above

and in the charts as an "o" after the rack position number.

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