Jenn-Air JES8750BAB Use & Care Manual

23Notes:• To purchase a drying rack, contact your Jenn-Airdealer for the “DRYINGRACK” Accessory Kit or call1-800-JENNAIR.• Most fruits and vegetables dry well and retain their colorwhen dried at 140° F. Meat and jerky should be dried at145° - 150° F. For optimal flavor, dry herbs at 100° F,however, at this lower temperature expect extendeddrying times of up to 8 hours.• The length of drying times vary due to the following:Water and sugar content of food, size of foodpieces, amount of food being dried, humidity in theair.• Check foods at the minimum drying time. Dry longer ifnecessary.• Fruits that turn brown when exposed to air should betreated with an antioxidant. Try one of the followingmethods:1. Dip fruit in a mixture of two parts bottled lemon juiceto one part cool water.2. Soak fruit in a solution of 1 tsp. ascorbic acid orcommercial antioxidant to 1 quart of cold water.• Foods may drip during the drying process. After dryinghigh acid or sugary foods, clean the oven bottom withsoap and water. The porcelain oven finish may discolor ifacidic or sugary food soils are not wiped up prior to highheat or a self-cleaning cycle.• More than one rack of food may be dried at the sametime. However, additional drying time is needed.• Refer to other resources at your local library or call yourlocal County Extension service for additional information.Drying (select models)For best results, use a drying rack. A drying rack allows air tocirculate evenly around the food.The convection fan will operate during the drying procedure.To set Drying:1. The oven door needs to be opened slightly to allowmoisture to escape from the oven during the dryingprocess.• Open the oven door slightly.• Place the magnetic door spacer(Part No. 8010P146-60) over theplunger switch at the upper rightside of the oven frame. The spacerprovides a gap between the ovenframe and the oven door to allowmoisture to escape.• Gently close the door until the spacer magnet makescontact with the oven door. The magnet will hold thespacer in the proper position during the drying processand allows the door to be opened at any time duringdrying without losing proper positioning.Important: If the spacer is not placed correctly, theconvection fan will not operate.2. Press Convect pad.3. Press the arrow to scroll.4. Select DRYING.5. Select a displayed temperature or enter a temperature withthe number pads. Temperatures can be set between100° F and 200° F.6. DRYING and the temperature will be displayed. PREHEATwill be displayed until the programmed temperature isreached.7. When drying is complete, remove food fromoven and press CANCEL pad.Follow the Drying Guide on page 24 for drying times.Check foods at minimum times given. Cool foods to roomtemperature before testing for doneness.Notes:• The probe must be removed from the oven when it is notbeing used.• Because of the excellent insulation of the oven, theretained heat continues to cook the food after the beephas sounded and the oven has turned off. For thisreason, it is important to remove the food from the ovenas soon as the beep sounds.• Use the handle of the probe for inserting or removing.Do not pull on the cable.• The probe is hot after cooking – use a potholder oroven mitt to remove.• To clean cooled probe, wipe with a soapy dishcloth.Do not submerge probe in water or wash indishwasher.INTERNALFOOD TEMPERATUREGround Beef 165° FFresh Beef, Veal, Lamb Medium Rare 145° FMedium 160° FWell Done 170° FChicken, Turkey Whole 180° FBreast 170° FPork Medium 160° FWell Done 170° FHam, Precooked 140° FSuggested Internal Food Temperatures