Jenn-Air JJW9527AAB, 81t2P180_60 warranty Setting the Controls for Drying, Oven Operation

] Oven Operation

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 aloneness.

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

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.

° ° °

a drying rack, Co,_act _yolar Jenn-Air _'DRYINGRACK Accessory Kit or

lu800+688-8408.

•Most fruits:and vegetabl_ dry well .and retain their color when dried at 140° F. Meat and]erky should be

dried at 145_ -i 50 ° F. For optimal flav0_, dry herbs at t00 ° F. however, at this lower temperature expect

extended drying times of up to 8 hours.

•The length of drying times vary due tOthe 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::

i, :Dip fruit in a mixture of two parts bottled lemon

juice to one part co01 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.