Jenn-Air JGRP436HL Owners Manual - Page 21

BAKE The Bake mode relies primarily on heat from the lower bake element and radiant heat from the oven cavity to produce the perfect conditions for cakes, cookies, quick breads, yeast breads, meatloaf, and baked desserts. This mode is perfect for foods that require both upper and lower browning. Know Your Bake Mode ■ During baking, the appropriate heating burner and fan(s) will cycle on and off in intervals to maintain the oven temperature. ■ Bake is used to cook up to 2 racks of food. ■ For best results, allow the oven to preheat prior to placing food in the oven. ■ If the oven door is opened during baking, the bake burner will turn off approximately 30 seconds after the door is opened. It will turn on again approximately 30 seconds after the door is closed. A1 B2 C3 1 Convection fan 2 Convection element 3 Bake burner BROIL The Broil mode uses intense heat from above to cook foods quickly and is ideal when you want rich, flavorful browning of exterior surfaces. Use for steak, chicken, pork, fish, or vegetables like onions and peppers. This mode can also brown and crisp desserts or casserole toppings. Know Your Broil Mode NOTE: This feature is not available on the left oven on 48" (121.9 cm) models. 1 ■ Broiling uses direct radiant heat to cook food. ■ The broil burner cycles on and off in intervals to maintain the oven temperature. ■ If the oven door is opened during broiling, the broil burner will turn off in approximately 30 seconds. When the oven door is closed, the burner will come back on approximately 30 seconds after the door is closed. 1 Broil USING YOUR OVEN ■ For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke. ■ For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning. ■ Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling. ■ When broiling, changing the temperature allows more precise control. Lowering the temperature causes food to cook slower. Thicker cuts and unevenly shaped pieces of meat, fish, and poultry may cook better at lower broiling temperatures. ■ 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. ■ After broiling, remove the pan of food from the oven. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult. To Use Broil: For best results, preheat oven for 5 minutes. Position food on the grid on the broiler pan, then place pan in the center of the oven rack and center your pan under the broil element. Keep Warm™ Option The Keep Warm™ option allows hot cooked foods to stay at serving temperature. It can also be used at the end of a timed cook. WARNING Food Poisoning Hazard Do not let food sit in oven more than one hour before or after cooking. Doing so can result in food poisoning or sickness. IMPORTANT: Food must be at serving temperature before placing it in the warmed oven. Food may be held up to 1 hour; however, it is recommended that foods be covered with aluminum foil to help retain moisture and avoid becoming dry during holding. To Use Keep Warm 1. Turn the Mode Knob to the Bake position. 2. Turn the Temperature Knob to the Warm position. 3. Press the Start button. NOTE: Keep Warm defaults to 170ºF (77ºC). 21