Jenn-Air JMW3430 Use And Care Manual

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Contents

19BroilBroiling uses direct radiant heat to cook food.The element cycles on and off in intervals to maintain the oventemperature.The oven door must be close for the broil element to operate.If the oven door is opened during broiling, the broil elementwill turn off in approximately 30 seconds. When the oven door isclosed, the element will come back on approximately30 seconds after the door is closed.■ For best results, use a broiler pan and grid. It is designed todrain juices and help avoid spatter and smoke.If you would like to purchase a Broiler Pan Kit, it may beordered. See “Assistance or Service” section to order. Ask forPart Number W10123240.■ For proper draining, do not cover the grid with foil. Thebottom of the broiler pan may be lined with aluminum foil foreasier cleaning.■ 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 of food from the oven.Drippings will bake on the pan if left in the heated oven,making cleaning more difficult.To Use Broil:Before broiling, position rack according to the Broiling Chart.When broiling, changing the temperature allows more precisecontrol. 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.Position food on the grid on the broiler pan, then place it in thecenter of the oven rack with the longest side parallel to the door.Close the door. It is not necessary to wait for the oven to preheatbefore putting food in unless recommended in the recipe.1. Place food in oven and close door.2. Touch MODES tab to move to the Modes menu.3. Touch BROIL.4. After touching Broil, you will move to the Temperature screen,or you may touch the Temperature tab to move to theTemperature screen.Use the slider to enter a desired cooking temperature ortouch the -5°F (-1°C) or + 5°F (+1°C) buttons. Thetemperature must be between 450°F (232°C) and550°F (288°C).5. Touch START to begin cooking.OR6. If a programmed cook time is desired, touch TIMER NOT SETto enter the Cook Time screen. Enter a cooking length usingthe on-screen number keyboard to set a timer to alert youwhen cooking ends. The time length may not exceed12:00:00. The oven will turn off when the cook time expires.7. (Optional) To keep food warm after a programmed cook timeends, turn Keep Warm ON from the Cook Time screen. Seethe “Keep Warm™ Option” section for additional information.8. (Optional) To set a delay start with a cook time, touch theTIMER NOT SET/COOK TIME Screen and enter desired cooktime. Select Delay Start, set desired start time and touch SETDELAY. A second way to set a Delay Start is to touch DELAYSTART from the Temperature tab, set desired time and touchSET DELAY. See “Delay Start” section for additionalinformation.9. Touch START to begin cooking or to start the Delay Timer.10. When the timer ends, you can start the Keep Warm cycle,Add More Time or Cancel the timer. To add more time, touchADD MORE TIME or EXIT TIMER and then set timer. Enterdesired time and select OK.11. Touch CANCEL (CANCEL UPPER or CANCEL LOWER ondouble models) to turn off the oven.BROILING CHARTFor best results, follow the chart below. For diagram, see the“Positioning Racks and Bakeware” section.A temperature setting of 550°F (288°C) is recommended for mostfoods.Times are guidelines only and may need to be adjusted forindividual foods and tastes. Preheat is not needed for Broil mode.*Place up to 12 patties, equally spaced, on broiler grid.**An “o” after the rack position indicates that an offset rackshould be used, an “f” indicates that the flat rack should beused, and a “r” indicates that the roll-out rack should be used.A. Broil elementAFOOD RackPositionCOOKTIME (inminutes)BeefSteak1" to 1¹⁄₄" (2.5 cm to 3 cm) thickmedium-raremediumwell-done4f4f4f10-1712-1915-24PorkPork chops1" (2.5 cm) thickmedium 4f 16-24LambLamb chops1" (2.5 cm) thickmedium-raremedium4f4f10-1211-13Ground MeatsGround beef, pork or lamb patties*³⁄₄" (2 cm) thickwell-done 4f 15-18ChickenChickenbone-in pieces (2" to 2¹⁄₂"[5 cm to 6.3 cm])boneless pieces (4 oz [113 g])2f4f20-4012-15FishFish¹₂" to ³⁄₄" (1.25 to 2 cm) thick 4f 6-15