Jenn-Air JDS98610 Use & Care Manual

Also see for JDS9860: Use and care guide Use & care guide User guide User guide

Contents

16BroilBroiling uses direct radiant heat to cook food. Changing thetemperature when broiling allows more precise control whencooking. The lower the temperature, the slower the cooking.Thicker cuts and unevenly shaped pieces of meat, fish andpoultry may cook better at lower broiling temperatures.■ For best results, use a broiler pan and grid. They aredesigned to drain juices and help avoid spatter and smoke.If you would like to purchase a broiler pan, one may beordered. See “Assistance or Service” section to order. Ask forPart Number 4396923.■ For proper draining, do not cover the grid with foil. Thebottom of the pan may be lined with aluminum foil for easiercleaning.■ Trim excess fat to reduce spattering. Slit the remaining fat onthe edges to avoid curling.■ Pull out oven rack to stop position before turning or removingfood. Use tongs to turn food to avoid the loss of juices. Verythin cuts of fish, poultry or meat may not need to be turned.■ After broiling, remove the pan from the oven when removingthe food. Drippings will bake on the pan if left in the heatedoven, making cleaning more difficult.Before broiling, position rack according to the Broiling Chart.Preheat broil for about 5 minutes. Position food on grid in thebroiler pan, then place it in the center of the oven rack. Close thedoor to the broil stop position to ensure proper broilingtemperature.To Broil: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) fornormal broiling or LOW (450°F/230°C) for low-temperaturebroiling.ORTo select a broil temperature other than High or Low, enterthe desired temperature (300°F/149°C to 550°F/288°C) usingthe number pads and press ENTER.3. Press CANCEL when finished.BROILING CHARTFor best results, place food 3" (7.0 cm) or more from the broilelement. Times are guidelines only and may need to be adjustedfor individual tastes. Recommended rack positions are numberedfrom the bottom (1) to the top (5). For diagram, see the“Positioning Racks and Bakeware” section.Convection Cooking(on some models)In a convection oven, the fan-circulated hot air continuallydistributes heat more evenly than the natural movement of air in astandard thermal oven. This movement of hot air helps maintain aconsistent temperature throughout the oven, cooking foods moreevenly, crisping surfaces while sealing in moisture and yieldingcrustier breads.Most foods can be cooked by lowering cooking temperatures25°F to 50°F (14°C to 28°C), and cooking time can be shortenedby as much as 30 percent, especially for large turkeys and roasts.■ It is important not to cover foods with lids or aluminum foil sothat surface areas remain exposed to the circulating air,allowing browning and crisping.■ Keep heat loss to a minimum by opening the oven door onlywhen necessary.■ Choose cookie sheets without sides and roasting pans withlower sides to allow air to move freely around the food.FOOD RACKPOSITIONTOTALTIMEMIN.Steak1" (2.5 cm) thickmediumwell-done4418-2018-22Ground meat patties½" (1.3 cm) thickwell-done 4 10-12Pork chops1" (2.5 cm) thickBone-inBoneless4425-2820-28Ham slice, precooked1" (2.5 cm) thickwarm 4 12-16Chickenbone-in breastsboneless, skinless breasts34LOW broil20-3312-15SeafoodFish Steaks1" (2.5 cm) thickflakyLobster tails3-4 oz (85-113 g) each3 or 4410-147-10