Jenn-Air PRO-STYLE JDRP430 Use & Care Manual

Contents

Jenn-Air PRO-STYLE JDRP430 Use & Care Manual Manual pdf 20 page image

20BroilBroiling uses direct radiant heat to cook food.The element cycles on and off in intervals to maintain the oventemperature.If the oven door is opened during broiling, the broil elementwill turn off in approximately 30 seconds. When the oven door isclosed, the elements 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.2. Touch MODES tab to move to the Modes menu.3. Touch BROIL.4. Touch the Temperature tab to move to the Temperaturescreen.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 Timer screen. Enter a cooking length usingthe on-screen number keyboard to set a timer to alert whencooking ends. The cook time may not exceed 12:00:00. Theoven will turn off when the cook time expires.7. (Optional) To keep food warm after a programmed cook timerends, press KEEP WARM ON from the Cook Timer screen.See the “Keep Warm™ Option” section for additionalinformation.8. (Optional) To set a delayed start with a cook time, touch theTIMER NOT SET/COOK TIMER screen and enter desiredcook time. Select DELAY START, set desired start time andtouch SET DELAY. To set only a delay start, touch DELAYSTART from the temperature tab, set the desired time andtouch SET DELAY.9. Touch START to begin cooking or to activate Delay Start.10. To change a mode, temperature or cook time while the ovenis active, touch the appropriate tab. Make a new selectionand touch OK.11. Press CANCEL OVEN (CANCEL LEFT or CANCEL RIGHT on48" [121.9 cm] 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. Bone-in chicken pieces should be broiled at 450°F (232°C)Times are guidelines only and may need to be adjusted forindividual foods and tastes. Preheat if required by the recipe.*Place up to 12 patties, equally spaced, on broiler grid.**A temperature setting of 450° (232°C) is recommended.A. BroilAFOOD COOK TIME(in minutes)BeefSteak1" to 1¹⁄₄" (2.5 cm to 3 cm) thickmedium-raremediumwell-done6-1210-1513-18PorkPork chops1" (2.5 cm) thickmedium 11-16LambLamb chops1" (2.5 cm) thickmedium-raremedium6-1311-16Ground MeatsGround beef, pork or lamb patties*³⁄₄" (2 cm) thickwell-done 10-14ChickenChickenbone-in pieces**(2" to 2¹⁄₂" [5 cm to 6.3 cm])boneless pieces (4 oz, [113 g])25-3511-17FishFishFillets ¹₂" to ³⁄₄" (1.25 to 2 cm) thickSteaks 1" (2.5 cm) thick5-912-17