mmmLIENN-AIR Use and Care Manual 30" Expressions ® Convection Wall Oven Models W30_OO, WM30460_WW30430 _OlO_ ww _ .......... ................... 2..2,.:............... -..,.,.,._._ ................................. .. ........................ ... ......... j =================================== MODEL WW30430 For Microwave Oven, refer to Use and Ca_e Manual packed in Microwave Oven.
Congratulationson your choice of a Jenn-Airwall oven. Your Jenn-Airconvection oven combinesthe best of four cooking methods:conventionalbaking or roasting,convection baking, convection roasting, and broiling, in a self-cleaning oven, The Jenn-Air convection oven is actually a conventionaloven that circulates heated air within the oven. As both bake and broil heating elements cycle on and off with the thermostat, a fan keeps the heated air circulating around the food.
Baking Baking Chart ................................................................................................ 15 Causes of Cake Failure ............................................................................... 16 Convect Baking ...................................................................................... 15-17 Convect Cooking on Multiple Racks ............................................................ 17 General Recommendations ........................................................
Baking Baking Chart ................................................................................................ 15 Causes of Cake Failure ............................................................................... 16 Convect Baking ...................................................................................... 15-17 Convect Cooking on Multiple Racks ............................................................ 17 General Recommendations ........................................................
Read before operating your oven All appliances - regardless of the manufacturer - have the potential through improper or careless use to create safety problems. Therefore the following safety precautions should be observed: 1. 2. 3. 4. 5, 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Be sure your appliance is properly installed and grounded by a qualified technician. Never useyour appliance for warming or heating the room. Childrenshould not be left alone or unattendedin area where appliance is in use.
The control Indicator panel is designed Words which for ease in programming. will flash to prompt The Display Window features you for the next step. To program 1. Touch 2. Touch Note: the function pad to give command desired. the appropriate number pads to enter time or temperature. Five seconds after entering the number, the time or temperature will automatically be entered.
Number Pads Useto settime or temperature. Oven Light Pad (Control Panel) Theovenlightautomaticallycomeson wheneverthe ovendoorJeopened.When dooris closed,touch the Oven Light Pad to turn oven lighton or off. Note: A beep will sound every time the Oven Light Pad is touched. Display Window Showstimeofday, andoven functions.
To set oven on Bake or Convect Bake or Convect Roast 1. Place oven racks on properrack positions.(See page 9.) 2. Touch Bake Pad or Convect Bake Pad or Convect Roast Pad, IndicatorWords BAKE or CONV BAKE or CONV ROAST will flash and three dashes will be shown. Note: If morethan five secondselapse betweentouchinga pad and touchinga numberpad, Displaywill returnto previousDisplay. 3. Touch the appropriate number pads for desired oven temperature. Allowable temperature range is 100° to 550°F.
The rack positions noted are generally recommendedfor the best browningresults and most efficient cooking times. For many food items, excellent results can be achieved whenusingoneofseveraldifferentrackpositions. Referto bakingand roastingsections for recommendationsfor specific foods. Different Racks Two flat racksand one offset rack were packagedwith your oven. The useof the offset rack is denoted in the list below and the charts as an "o" after the rack number.
When electrical power is supplied or after power interruption, the last clock time displayed before power was interrupted will flash. Time will advance and continue to flash until clock is reset. BASI_ INS_UCTiONS 12;To_haP_PNate:: number PadS:I To setTime ofDay I,Touch ClockPad. Indicatorword TIME will flash and time digits will appear in the Display. (If more than five seconds elapse between touching Clock Pad and touching a number pad, the Clock Pad must be touched again in order to set clock.) 2.
Important: This interval Timer can be used to remind you when a period, up to 11 hours and 55 minutes, expires. It can be used independentlyof any other oven activity and can be set while another oven function is operating. The Timer does net control the oven. TO set Timer 1. Touch Timer Pad. The Indicator Word Timer and either 1 or 2 flashes and "0Hr:00" appears in the Display. 2. Touch the appropriate numberpads until the desired numberof minutes or hours and minutes appear in the Display.
mit steps 5 you want baki gto sta_ immediatl ,lyl...................... To set oven to start immediately and shut off automatically 1. Touch Bake Pad or Convect Bake Pad or Convect Roast Pad. Indicator Words BAKE or CONV BAKE or CONV ROAST will flash andthree dashes will be shown. 2. Touch the appropriate number pads for desired oven temperature. After four seconds the oven will begin to preheat. The Indicator Words ON, PREHEAT, and SAKE or CONV BAKE or CONV ROAST will appear in the Display.
To set oven to start at future time and shut off automatically 1-4. FollowprecedingSteps1-4, on page 12. 5. TouchStop Time Pad. IndicatorWords STOP and TIME will flash, Display will show the calculated stop time basedon current time of day and cook time. Note WW30430Owners: The appropriateletter (U - upper oven; L - lower oven) and OVEN will also flash. 6. Touch the appropriate number pads to enter desired stop time. A stop time can only be acceptedfor later in the day.
• When cooking foods for the first time in your new oven, use recipe cooking times and temperatures as a guide. • Use tested recipes from reliable sources. • Preheat the oven only when necessary. For baked foods that rise and for richer browning, a preheated oven is better. Casseroles can be started in a cold oven. Preheatingtakes from 7 to 11 minutes;placefood in oven after PREHEATIndicator Word cycles off. • Arrange oven racks before turning on oven.
t Baking Chart I Note: For Conventional Bake use the Bake Pad. ,
• • Use convection baking for breads, cakes, cookies, and pies. As a general rule, when using recipes or prepared mixes developed for a conventional bake oven, set the oven temperature 25°F }ower than the recipe recommended temperature. Times will be similar to or a few minutes }ess than recipe recommended times. The chart on page 15 compares times and temperatures of many baked foods. Use this as a reference. • For better browning, place cookie sheets and baking pans lengthwise, side to side on the rack.
Forbest results,bakefoods on onerack at a time as describedin this manual. However, very good results can be obtained when baking quantities of foods on multiple racks. Quantity cooking provides both time and energy savings. Convect Bake is suggested for most multiple rack cooking, especially three rack cooking, becausethe circulatingheatedair resultsin more evenbrowning.
• Preheating is not necessary. • For open pan roasting,place meat or poultry on the slotted portionof the two-piece pan includedwith the oven. Do not add water to the pan. Use open pan roasting for tender cuts of meat. Less tender cuts of meat need to be cooked by moist heat in a covered pan. • For best results,a meat thermometeror probe is the most accurateguide to degree of doneness. The tip of the thermometeror probe should be located in the thickest part of a roast, not touching fat, bone, or gristle.
Chart time is based on thawed meats only. For Conventional Roasting use the Bake Pad. 4,p,,,. v_y and cutofM_l " W_¢. (_) . • BEEF RibRoast 4 to8 : 325° Rib EyeRoast 4 to6 TendedoinRoast Eyeof RoundRoast I 2 to3 _ .4 to5 I 3 to6 { I 4 to6 1 I TopLoinRoast FloundTipRoast , ,,.
• Tender cuts of meat and poultry can be roasted to a rich golden brown in the convectionoven. Follow general recommendationsfor roasting and use Convect Roast. • Refer to convection meat roasting chart for recommended cooking temperature and time. The chart can serve as a guide to help plan meal serving time. • Minutes per pound will vary according to the size, shape, quality, and initial temperatureof meat as well as the electricalvoltage in your area. Times are based on refrigerator cold meat.
• Use the Convect Roast Pad for best results. • Preheating the oven is not necessary. • Follow package recommendationsfor oven temperature, foil covering and use of cookie sheets. Cooking times will be similar. See chart belowfor some exceptions and examples. • Centerfoods in the oven. If morethan one food item is being cooked or if foods are being cooked on multiple racks, stagger foods for proper air circulation. • Most foods are cooked on rack position #3o.
t steps 6-9 i sh to start cooking 1. Insert the probe into the food item. For meats, the probetip should be located in the center of the thickest part of the meat and not in fat or touching a bone. Place the food in the oven using the rack TO set probe featureon page 9. position suggested Insert the probe plug into the receptacle located on the top left of the oven. Be certain to insert plug into the receptacle all the way.
Fifteen secondslater, the Displaywill return to current time of day and the Indicator Word TIMED will appear in the Display. 8. Touch Stop Time Pad. Indicator Words STOP TIME will flash. Display will show the calculated stop time based on current time of day and cook time. Note" Probe set temperature will control the actual bake time. Probe temperature, not stop time, will turn oven off when food is done. Stop time is programmed for the purpose of computing start time. 9.
] 1. Place oven rack on the rack position suggested in the chart on page 27. Distance from broiling element depends on foods being prepared. Rack position 4o (offset rack in position #4) is usually recommendedunless otherwise stated. 2. Touch Broil Pad. IndicatorWord BROIL will flash and Displaywill show three dashes. Note: If morethan five secondselapses between touching Broil Pad and touching a number pad, the oven is not set and Display will return to previous Display. 3.
Fifteen secondslater, the Displaywill return to current time of day and the Indicator Word TIMED will appear in the Display. 8. Touch Stop Time Pad. Indicator Words STOP TIME will flash. Display will show the calculated stop time based on current time of day and cook time. Note" Probe set temperature will control the actual bake time. Probe temperature, not stop time, will turn oven off when food is done. Stop time is programmed for the purpose of computing start time. 9.
] 1. Place oven rack on the rack position suggested in the chart on page 27. Distance from broiling element depends on foods being prepared. Rack position 4o (offset rack in position #4) is usually recommendedunless otherwise stated. 2. Touch Broil Pad. IndicatorWord BROIL will flash and Displaywill show three dashes. Note: If morethan five secondselapses between touching Broil Pad and touching a number pad, the oven is not set and Display will return to previous Display. 3.
• Tender cuts of meat or marinated meats are best for broiling. This includes rib and loin cuts of steak, ground beef, ham steaks, poultry pieces or fish. For best results, steaks should be at least 1" thick. Thinner steaks should be pan-broiled. • Do not cover broiler grid with foil since this prevents fat drippings from draining into bottom of pan. • Before broiling, remove excess fat from meat and score edges of fat (do not cut into meat) to prevent meat from cuding. Salt after cooking.
Whenthe ovencontrolsare set to CLEAN,the oven heatsto temperaturesthat are higher than those used for cooking. The high temperatures cause food soil to burn off and substantiallydisappear. While this occurs, a device in the oven vent helpsto consume normalamountsefsmoke, The ovenisventedthroughan openingunderthecontrolpanel. Note WW30430Owners: Both ovens cannot be self-cleanedat the same time. • Removethe broiler pan and any other utensilsfrom the oven.
I The oven rackscan becleaned inthe oven. However,the oven rackswill discolor, loseshininess,and becomedifficultto slidein and out if leftin the ovenduringthe cleaningprocess. REMOVE RACKS FROM OVEN IF THIS DISCOLORATION WILL BE OBJECTIONABLE.As a suggestion,do notleavethe racksin the oven duringthe self-cleaningprocessif they do not need to be cleanedsincethey will discolorto a dullsilver after one cleaning.Moderatelysoiledracks can be cleaned witha soapyS,O,S. pad or Scotch-Britescour-pad.
To set oven to start cleaning at a later time 1-3. Follow Steps 1-3 in previous section on page 29. 4. Touch Stop Time Pad. Indicator Words STOP TIME will flash in the Disp;ay. The Indicator Word CLEAN and the calculated stop time will also appear in Display. Note WW30430 Owners: The appropriate letter (U-upper oven; L-lower oven) and OVEN will also flash. 5. Touch the appropriate number pads to enter stop time. A stop time can only be accepted for later in the day.
To cancel self-clean • Touch Cancel Off Pad. • The oven door will be locked while the LOCK Indicator Word remains in the Display. Depending on the length of time the oven had been self-cleaning, it may take up to 45 minutes for the oven to cool down, the door to unlock and cooling fan to turn off. • IMPORTANT Note WW30430 Owners: Both ovens CANNOT be cleaned at the same time.
• If racks have been left in oven during the cleaning process, they should be treated as follows. After the cleaning process is completed and the oven has cooled, buff the underside of rack edges with Scotch-Brite scour pad or rub lightly the underside of rack edges with a coating of vegetable oil. Use a light application of oil so it does not soil the oven. This will make the cleaned racks slide more easily. • To remove occasional spillovers between pad or mild cleanser; rinse well.
Control Panel Area and Display Window Wipe with soft cloth dampened with soapy water or glass cleaner. Do not spray any cleaning solutionsdirectly onto the display window or use large amounts of soap and water. Do not scrub with S.O.S.pads or abrasive cleaners. Stainless Steel (select models) Do not use any cleaning product containing chlorine bleach. Always wipe with the grain when cleaning.
The oven temperature can be adjusted if all oven temperatures are too low or too high and the length of time to cook ALL foods is too long or too short. De NOT adjust the temperature if only one or two items are not baking properly. To adjust 1. 2. 3. 4. Touch the Bake Pad. Enter 500° by touching the number pads: "5,0,0". Touch and hold the Bake Pad for 8 seconds until "00 °" appears in the Display. Touch the appropriate number pads to enter the offset temperature. (Allowable range is -35 ° to +35°.
Checkthe following list to be sure a service call is really necessary. A quick reference of this manual may prevent an unneeded service call. If nothing on the oven operates: Q check for a blown circuit fuse or a tripped main circuit breaker. • check if oven is properlyconnected to electric outlet. If clock, indicator words, and/or lights operate but oven does not heat: • the controls may have been set incorrectly. • clock controls may be set for delayed start of oven.
If baking results differ from previous oven: • oven thermostat calibration may differ between old and new ovens. Follow recipe and use and care directions before calling for service since the calibration on the previous oven may have drifted to a too high or too low setting. (See p. 34 - Adjusting Oven Temperature.) If the cooling fan continues turned off: • to operate after the oven has been this is normal and the fan will automatically shut off when the oven is cooled.
