Jenn-Air JES9800 Benutzerhandbuch

Broiling uses direct radiant heat to cook food. Changing the 
temperature when broiling allows more precise control when 
cooking. The lower the temperature, the slower the cooking. 
Thicker cuts and unevenly shaped pieces of meat, fish and 
poultry may cook better at lower broiling temperatures.

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For best results, use a broiler pan and grid. They are 
designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be 
ordered. See “Assistance or Service” section to order. Ask for 
Part Number 4396923.

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For proper draining, do not cover the grid with foil. The 
bottom of the pan may be lined with aluminum foil for easier 
cleaning.

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Trim excess fat to reduce spattering. Slit the remaining fat on 
the edges to avoid curling.

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Pull out oven rack to stop position before turning or removing 
food. Use tongs to turn food to avoid the loss of juices. Very 
thin cuts of fish, poultry or meat may not need to be turned.

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After broiling, remove the pan from the oven when removing 
the food. Drippings will bake on the pan if left in the heated 
oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. 
Preheat broil for about 5 minutes. Position food on grid in the 
broiler pan, then place it in the center of the oven rack. Close the 
door to the broil stop position to ensure proper broiling 
temperature.

Before broiling, position rack according to the Broiling Chart.

1. Press BROIL.

2. “HIGH” and “LOW” will be displayed. 

Use the Quickset pads to select HIGH (550°F/290°C) for 
normal broiling or LOW (450°F/230°C) for low-temperature 
broiling.

OR
To select a broil temperature other than High or Low, enter 
the desired temperature (300°F/149°C to 550°F/288°C) using 
the number pads and press ENTER.

3. Press CANCEL when finished.

For best results, place food 3" (7.0 cm) or more from the broil 
element. Times are guidelines only and may need to be adjusted 
for individual tastes. Recommended rack positions are numbered 
from the bottom (1) to the top (5). For diagram, see the 
“Positioning Racks and Bakeware” section.

In a convection oven, the fan-circulated hot air continually 
distributes heat more evenly than the natural movement of air in a 
standard thermal oven. This movement of hot air helps maintain a 
consistent temperature throughout the oven, cooking foods more 
evenly, crisping surfaces while sealing in moisture and yielding 
crustier breads.

Most foods can be cooked by lowering cooking temperatures 
25°F to 50°F (14°C to 28°C), and cooking time can be shortened 
by as much as 30 percent, especially for large turkeys and roasts.

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It is important not to cover foods with lids or aluminum foil so 
that surface areas remain exposed to the circulating air, 
allowing browning and crisping.

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Keep heat loss to a minimum by opening the oven door only 
when necessary.

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Choose cookie sheets without sides and roasting pans with 
lower sides to allow air to move freely around the food.

Steak
1" (2.5 cm) thick
medium
well-done

4
4

18-20
18-22

Ground meat patties
½" (1.3 cm) thick
well-done

4

10-12

Pork chops
1" (2.5 cm) thick
Bone-in
Boneless

4
4

25-28
20-28

1" (2.5 cm) thick
warm

4

12-16

Chicken
bone-in breasts
boneless, skinless breasts

3
4

LOW broil
20-33
12-15

Seafood
Fish Steaks
1" (2.5 cm) thick
flaky

Lobster tails
3-4 oz (85-113 g) each

3 or 4

4

10-14

7-10