Jenn-Air ELECTRIC WALL OVEN Use And Care Manual

Also see for GAS COOKTOP: Instructions Use & care guide Use & care guide Use & care guide Service manual

O VEN C OOKING10CONVENTIONAL CONVECTION BROIL RACKFOODS BROIL (SELECT MODELS) POSITION*Beef (broiled to 160° F)6 Hamburgers, 1/2” thick 10 – 12 minutes 12 – 14 minutes 4o2 Ribeye Steaks, 1” thick 18 - 22 minutes 13 - 16 minutes 4o2 New York Strip Steaks, 1” thick 18 - 22 minutes 13 - 17 minutes 4o2 T-Bone Steaks, 1” thick 18 - 22 minutes 16 – 18 minutes 4oPoultry (broiled to 170° F on Low) Low Broil Low Broil4 Boneless/Skinless Breasts 12 – 15 minutes 10 – 12 minutes 4o4 Bone-in Chicken Breasts 20 – 23 minutes 18-20 minutes 4oPork (broiled to 160° F)4 Boneless Pork Chops, 1” thick 20 - 28 minutes 17 - 19 minutes 3o4 Bone-in Pork Chops, 1” thick 25 - 28 minutes 17 - 19 minutes 3oHam Slice, 1 inch thick 16 - 18 minutes 15 - 17 minutes 3oFish (broiled to 140° F)4 Swordfish Steaks, 1” thick 8 - 12 minutes 8-12 minutes 3o2 Halibut Steaks, 1” thick 10 - 12 minutes 9-11 minutes 3oOrange Roughy, 1 ” thick 10 - 12 minutes 9 - 11 minutes 3oShrimp (16-20 ct. per lb.) 8 - 10 minutes 6 - 8 minutes 3o2 Salmon Fillets, 1/2” thick 8 - 12 minutes 11 - 13 minutes 3o2 Salmon Steaks, 1” thick 8 - 12 minutes 11 - 13 minutes 3o* The use of the offset rack is denoted in the chart as an “o” after the rack position number.NOTE: To reduce browning and excess smoke when broiling, rack 3o can be used instead of rack 4o.Broiling Chart