Jenn-Air JJW2727 ユーザーズマニュアル
12
To Remove Roll-out Rack
1. Push the sliding shelf in completely so that it is closed and
engaged with the slide rails.
2. Using 2 hands, gently pull the rack and the slide rails at the
same time to the “V” cutout. Angle the rack so that the front is
higher than the back, and gently pull rack past “V” cutout and
then out of the oven.
higher than the back, and gently pull rack past “V” cutout and
then out of the oven.
To avoid damage to the sliding shelves, do not place more than
25 lbs (11.4 kg) on the rack.
25 lbs (11.4 kg) on the rack.
Do not clean the roll-out rack in a dishwasher. It may remove the
rack’s lubricant and affect its ability to slide.
rack’s lubricant and affect its ability to slide.
See the “General Cleaning” section for more information.
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance. Follow manufacturer's directions for using a meat
thermometer.
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance. Follow manufacturer's directions for using a meat
thermometer.
Oven Vent(s)
The oven vent(s) should not be blocked or covered since they
allow the inlet of fresh air into the cooling system. Also, the
bottom vent should not be blocked or covered since it allows the
inlet of fresh air into the cooling system and the outlet of hot air
from the cooling system. Blocking or covering vents will cause
poor air circulation, affecting cooking, cleaning and cooling
results.
allow the inlet of fresh air into the cooling system. Also, the
bottom vent should not be blocked or covered since it allows the
inlet of fresh air into the cooling system and the outlet of hot air
from the cooling system. Blocking or covering vents will cause
poor air circulation, affecting cooking, cleaning and cooling
results.
Cooking Functions
1. From the Select Mode menu, select one of the following
options: Bake, Broil, Auto Convection Conversion,
MultiMode
MultiMode
®
Convection, Proof, Rapid Proof, Keep Warm,
Probe or My Creations for convection models; or Bake, Broil,
Keep Warm or My Creations for non-convection models.
Keep Warm or My Creations for non-convection models.
2. If Convection is desired, select Auto Convection Conversion
or MultiMode
®
Convection. By selecting Auto Convection
Conversion, you will be able to select between Bake, Broil,
Roast and Pastry, then enter temperature and time according
to your recipe or package. When necessary, the oven will
convert the time and/or temperature you entered. The
MultiMode
Roast and Pastry, then enter temperature and time according
to your recipe or package. When necessary, the oven will
convert the time and/or temperature you entered. The
MultiMode
®
Convection allows you to select Convect Bake,
Convect Bake (Rapid Preheat), Convect Roast, Convect Broil,
Convect Slow Roast, Convect Pastry or Convect Frozen
Pizza.
Convect Slow Roast, Convect Pastry or Convect Frozen
Pizza.
3. Select the temperature. The default temperature and its range
is shown in the following table.
A. Sliding shelf
B. Slide rails
B. Slide rails
C. Rack
Single and Double Oven
A. Control panel
B. Oven vent
B. Oven vent
C. Single oven or upper double oven
G. Bottom vent
G. Bottom vent
Double Oven
D. Upper oven
E. Oven vent
F. Lower oven
F. Lower oven
G. Bottom vent
B
A
C
E
D
F
B
A
C
G
Mode
Default
Temperature
Temperature
Range
Bake
350°F (177°C)
170-550°F (77-288°C)
Broil
550°F (288°C)
450-550°F (232-238°C)
K. Warm
170°F (77°C)
150-200°F (66-93°C)
Cvt. Bake
325°F (163°C)
170-550°F (77-288°C)
Cvt. Bake (Rapid
Preheat)
Preheat)
325°F (163°C)
170-550°F (77-288°C)
Cvt. Roast
325°F (163°C)
170-550°F (77-288°C)
Cvt. Broil
550°F (288°C)
450-550°F (232-238°C)
Cvt. S. Roast 4h
275°F (135°C)
250-300°F (120-150°C)
Cvt. S. Roast 8h
225°F (107°C)
200-250°F (93-120°C)
Cvt. S. Roast 12h
185°F (85°C)
170-225°F (77-107°C)
Cvt. Frozen Pizza
375°F (190°C)
170-550°F (77-288°C)
Cvt. Pastry
325°F (163°C)
170-550°F (77-288°C)
Proof
100°F (38°C)
Rapid Proof
200°F (93°C)
170-200°F (77-93°C)