Jenn-Air W10160641A Manual De Usuario

For toasting bread and products that are toasted in a toaster or 
toaster oven.

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Lower oven cannot be operated while upper oven is toasting. 
If the lower oven is operating when the Toast pad is pressed, 
a beep will sound.

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Toasting is based on time not temperature.

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For more even browning results, preheat the oven 
3 to 4 minutes.

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Toasting times will be shorter when the oven is hot or when 
repeated toasting functions are done.

For optimal results when toasting 4 to 5 pieces of bread or other 
similar items. See following illustration.

1. Press TOAST.

2. Press AUTOSET to set 4 minutes of toasting time. Each 

additional press will increase the toasting time by 
10 seconds.

3. “TOAST” and “UPPER” will be displayed. The toasting time 

will begin to count down.

OR
Press the appropriate number pads to set the toasting time in 
minutes and seconds between 10 seconds and 6 minutes.

Example: To set toasting time for 2 minutes, press 2, 0, 0.

Browning time may vary, watch toasting closely to avoid 
over-browning. 

4. Close oven door during toasting.

5. At the end of the set toasting time, the oven will beep 4 times.

*Toasting times are approximate and should be used as a guide 

only.

The Proofing feature can be used to raise yeast-based bread 
products prior to baking. There are 2 proofing methods available 
- Rapid and Standard.

Standard proofing in the oven protects dough from room 
temperature changes or drafts that commonly affect proofing 
done on the countertop.  

Rapid proofing provides faster proofing results than countertop 
or standard proofing, without harming the yeast.  

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For any dough that requires 1 rise, either Standard or Rapid 
Proofing can be used.

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For dough requiring 2 rises, Standard Proofing must be used 
for the first rising period. Either Standard or Rapid Proofing 
can be used for the second one.

1. Press PROOFING once for standard and twice for rapid 

proofing.

2. When proofing is complete, remove the dough from the oven 

and press CANCEL or STOP.

During convection cooking, the fan provides increased hot air 
circulation continuously and more consistently throughout the 
oven. The movement of heated air around the food helps to 
speed up cooking by penetrating the cooler outer surfaces. Food 
cooks more evenly, browning and crisping outer surfaces while 
sealing moisture inside.

During the Convect function, the ring element operates, along 
with the fan, to provide an indirect source of heat in the oven 
cavity. If the oven door is opened during convection cooking or 
preheating, the element(s) and fan will turn off immediately. Once 
the door is closed, they will come back on.

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It is important not to cover foods 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 only opening the oven door 
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.

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Test baked goods for doneness a few minutes before the 
minimum cooking time with a method such as a toothpick.

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Use a meat thermometer to determine the doneness of meats 
and poultry. Check the temperature of pork and poultry in 2 or 
3 different places, including the thickest part.

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Before convection cooking, position the rack(s) according to 
the “Positioning Racks and Bakeware” section.

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When using more than one rack, position bakeware/
cookware on the racks to allow movement of the fan 
circulated air around the food. See the “Positioning Racks 
and Bakeware” section. 

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If the oven is full, extra cooking time may be needed.

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For optimal cooking results, do not cover food with aluminum 
foil.

Sliced white bread

Waffles (frozen)

Toaster pastry (unfrozen)

Toaster pastry (frozen)

Pocket sandwich (frozen)

Tortillas (flour)

Bagels

English muffins

Cheese sandwich

3½-4½ 

4-4½ 

3½-4 

4½-4¾

4-5

2½-3  

4½-5

3½-4 

3½-4½