Blue Creek WW27210 User guide

Brand: Blue Creek

Model: WW27210

Type: User guide

Use and CareManual

Self Cleaning

* WallOven

; Model WW27210.--___.

BY JtN_-A/R •

0_o___d' _-_-_

• . _

Congratulations onyour choiceof aBlue Creek wall oven. Your convection oven

combines thebest of two cooking methods, convection and conventional baking or

roasting, in a self-cleaning oven.

Theconvection oven is actually a conventional oventhat circulates heated air within

theoven. As both bakeand broil heating elements cycle onand offwith thethermostat,

afan keeps the heated air circulating around thefood.The constantly recirculating

heated air in theconvection oven strips away the layerofcooler air that surrounds the

food. Consequently, many foods cook more quickly. Evenly distributed heat makes

multiple rack cooking possible.Convection roasted meats retain their natural flavor

and juiciness with less shrinkagethan conventional roasting.

In additionto the many exclusivebenefits ofconvection cooking, youroven isalso a

finefull featured "bakeand broil"oven. You can cook your "old favorite"recipes as you

havein thepast. Theconventional bakeoven also gives you the flexibility ofpreparing

various foods whenconvection cooking may not be as beneficial, as when cooking

foods in covered casseroles or clay pots.

Beforeyou begin cooking with your new oven, please takea fewminutes to road and

become familiar with the instructions in this book. On the following pages you will find

a wealthofinformation regarding all aspects of using your new oven. By following the

instructions carefully, you will beableto fully enjoy and properly maintain your oven

and achieve excellent results with the food you prepare.

Should you have any questions about using your Jenn-Air oven, writeto us. Be sure

to provide the model number. Writeto:Jenn-Air Customer Assistance, c/o Maytag

Customer Service, P.O. Box 2370, Cleveland, TN 37320-2370

Baking ................................................................................................................. 12-15

BeforeYou Call for Service................................................................................ 30-31

Broiling ................................................................................................................ 19-20

Caring for Your Oven

AdjustOvenTemperature................................................................................ 29

Cleaning OtherOven Parts.............................................................................. 27

Oven Light Bulb ................................................................................................ 28

Clock Controls ..................................................................................................... 8-11

Oven Cleaning - Self-cleaning Process .............................................................. 21-26

Oven Operation ...................................................................................................... 5-7

RackPositions .................................................................................................... 7

Roasting .............................................................................................................. 16-18

Safety Precautions ................................................................................................. 3-4

Read before operating your oven

Allappliances - regardless ofthemanufacturer -have the potential through

improper orcarelessusetocreatesafety problems. Thereforethefollowing

safety precautions should be observed:

1. Besureyour appliance isproperly installed andgrounded by aqualified

technician.

2. Never use your appliance for warming or heating the room.

3. Children should notbe leftalone or unattended in area where appliance

is in use. They should never be allowed to sit or stand on any part of

the appliance.

4.Wear proper apparel.Loose-fitting or hanging garments should never

be worn while using the appliance.

5. Do notrepair or replace anypart of the appliance unless specifically

recommendedinthismanual. Allotherservicingshouldbereferredto

an authorizedJenn-Air Service Contractor.

6. Flammablematerialsshouldnotbe storedinan oven.

7. Do not use water on grease fires. Smotherfireor flame oruse dry

chemical or foam-typeextinguisher.

8. Use onlydry potholders. Moist or damp potholderson hotsurfaces

may resultinburnsfromsteam. Donotletpotholdertouchhotheating

elements. Do notuse a towelor other bulkycloth.

9. Usecarewhenopeningovendoor. Lethotairorsteam escapebefore

removingor replacingfood.

10. Donotheat unopenedfood containers.Build-upofpressure may

cause containerto burstand result in injury,

11. Keep oven ventducts unobstructed.

12. Alwaysplaceovenracksindesiredlocationwhileoveniscool. Ifrack

must be moved whileovenis hot, do not let potholder contact hot

heatingelement inoven.

13. Donotcleandoorgasket. The doorgasketisessentialfora goodseal.

Care shouldbetaken notto rub, damage, or move the gasket.

14. Donotuseovencleaners. Nocommercialovencleaner orovenliner

protectivecoating ofanykind should beused in oraroundanypart of

the oven.

15.Cleanonly parts listed in this manual and useprocedures recom-

mended,

16.CAUTION: BEFORE SELF-CLEANING THEOVEN,REMOVE FOOD,

BROILER PAN AND OTHER UTENSILS.

17. Listenfor fan. A fannoise should beheardduringthebroilandcleaning

cycles.Ifnot,call a serviceman before self-cleaningagain.

18. DO NOTTOUCH HEATINGELEMENTS OR INTERIOR SURFACES

OF OVEN. Heatingelements may be hoteven though theyare dark

incolor.Interior surfacesofany oven become hot enoughtocause

burns. Duringand after use, do not touch, or let clothing or other

flammablematerialscontact heatingelements or intedorsurfaces of

ovenuntilthey have had sufficienttimetocool. Other surfacesofthe

appliance may becomehot enough to causeburns-among these

surfaces are:oven vent openingsand surfaces nearthese openings,

ovendoors,windowsof ovendoors.

19. This appliancehas been testedfor safe performance usingconven-

tionalcookware. Do notuse any devicesor accessoriesthat are not

specificallyrecommendedinthis manual.Donotuseadd-onconvec-

tionsystems. The useof devicesoraccessoriesthatarenotexpressly

recommendedinthismanualcancreateserioussafetyhazards,result

inperformanceproblems,and reducethe lifeofthe componentsofthe

appliance.

20. PREPARED FOOD WARNING: Followfood manufacturer'sinstruc-

tions. Ifa plasticfrozen food containerand/or its filmcover distorts,

warps or isotherwisedamaged duringcooking, immediatelydiscard

the foodand itscontainer. Thefoodcouldbecontaminated.

21.Do notallowaluminumfoil tocontact heatingelement.

22. Usecarewhenopeningovendoor. Lethotair orsteamescape before

removingor replacingfood.

IMPORTANT SAFETY NOTICE AND WARNING

The California Safe Drinking Water and ToxicEnforcementAct of 1986

(Proposition 65) requires the Governor of California to publish a list of

substances known to theState of California to causecancer or repro-

ductive harm, and requires businesses to warn customers ofpotential

exposures to such substances. Users of this applianceare hereby

warned that when theoven isengaged in the self-clean cycle, there may

besome low level exposure to some ofthe listed substances, including

Carbon Monoxide. Exposure to these substances can beminimized by

properly venting theoven to the outdoors during the self-clean cycle.

- SAVE THESE INSTRUCTIONS -

Upperovenindicatorlights:

Oven Loweroven Loweroven

Uppe_oven selectorknob temperature

selectorknob knob

Upperoven

lightswitch

_o Loweroven

r lock Clock¢ LIndicatorbake

lever minutetimer light

OVEN LIGHT Switch

• The oven lightautomatically comes on whenever theovendoorisopened.The

oven light may beturned on by pushing the control panel switch in.Light cannot

beturned on during theself-cleaning process.

OVEN Knob

•Thisknobcontrols theoven operation. To operate the oven, turnto desiredsetting

and turn TEMPERATURE knob to desired setting.

The settings ere:

Off The oven will not operate when knob is on this setting. Keep

knob on this position when ovenis not in use.

Bake Use for conventional baking or roasting.

Time Bake Use with clock controls for automatically starting and stopping

oven when baking or roasting.

Convect Use for convection baking or roasting.

Time Conv Use with clock controlsfor automatically starting and stopping

oven when baking or roasting in the convection oven.

Broil Use for top browning or oven broiling of foods.

Clean Use for self-cleaning process.

TEMPERATURE Knob

•Use to set oven temperature. Be sure theindicator is in linewith theexact

temperaturedesired.This knob is used with all oven operation settings noted on

the OVEN knob.

Door Lock Lever

•Usetolockovenforself-cleaningprocess.

OVEN Indicator Light

•Indicates when oven isturned to an operating positionother than the Clean setting.

Light willglow until the desired temperature is reached. It will cycle on and off as

this temperature is maintained during cooking.

LOCK Indicator Light

•Will glow after the oven door has been locked and after the oven temperature isover

550°F. Doorwilllockautomatica/lyandcannotbeopeneduntiloventemperature

drops below 550°F and the lock indicator light goes off.

CLEAN Indicator Light

•Indicates when all controls have been properly set for the self-cleaning process.

Light will remainon during the entire cleaning process.

Clock Controls and Minute Timer

•Features time of day, Minute Timer, and clock controls to start and stop oven

automatically. (See pp. 8-11.)

1.Locate oven racks on properrack positions.

2. Turn TEMPERATUREknob to desiredtemperature.

3. Turn OVEN knob toBake or Convect setting. When theOVEN indicator lightcycles

off, the oven is preheated to the selected temperature, Place thefood in theoven.

The OVEN indicator lightwillcycleonand offthroughout thebaking process. Preheat

on/y when necessary. Refer to baking and roasting sectionsas to when preheating

is recommended.

4. After baking, turn both TEMPERATURE and OVEN knobs to Off position.

The rackpositionsnotedaregenerallyrecommendedforthebestbrowningresultsand

mostefficientcookingtimes. Formanyfooditems,excellentresultscanbe achieved

whenusingoneofseveral differentrackpositions. Refertobakingandroastingsections

forrecommendationsfor specificfoods.

Different Racks

Two fiat racksandtwooffsetrackswerepackagedwithyour oven.The useoftheoffset

rack isdenoted in the list below and thechartsasan "o" after the rack number.

Rack Uses

Rack Position #40 (offset rack on #4):

Most broiling.

Rack Position #3:

Mostbakedgoodson cookiesheets,cakes (sheetand layer).

Rack Position #30 (offset rack on #3):

Mostbakedgoodsoncookiesheets,frozenconveniencefoods,freshfruitpie,cream

pie, layercakes,maindishsouffle.

Rock Position #2:

Roastingsmallcutsof meat,cakes (tube,buncltorlayer)frozenfruitpie, pieshell,

large casseroles.

Rock Position #2o (offset rack on #2):

Roastingsmallcutsofmeat, loavesofbread,angelfoodcake.

Rack Position #1:

Largecutsofmeatand largepoultry,angelfoodcake,loavesofbread,custardpie,

dessertsouffle.

Multiple Rack Cooking:

Two racks,use#2o and#4. Three racks,use#1, #3o, and#4.

DISPLAyWINDOW

CLO_KO"riMERO

12HOUR MINUTEAND SECOND

TIMEOF DAY CLOCK TIMER

Important: The clock is a 12 hour clock. When oven isfirst supplied power or power

is interrupted,theDisplay will show "00:00".

To set timeof day on clock

1. Turn SET dial counterclockwiseuntilthe word TIME appears intheDisplay. Then,

turn the SET dial in either direction until the correct time appears in the Display.

2. Push ENTER button.

IMPORTANT Yl

• To change time of day set on clock: Repeat above sequence.

•To check timeof day when timer is In use: Push ENTER button. Time of da

will be displayed briefly, then the Display will return to timer function.

Important: This intervaltimer can beusedto remindyou when a period, upto99 minutes

and 00 seconds, expires. It can be used independently of any other oven activity and

can beset while another oven function isoperating. The timer does not contro/ the oven.

To set Minute Timer

1.Turn SET dialclockwise untildesired number ofminutes and seconds appear inthe

Display.

Example: Turn thedial to 5 for 5 seconds or to 5:00 for 5 minutes.

C .FIFI

_1.LIt_iDISPLAY

5SECONDS 5MINUTES

Important: This is the only function where time entered is in minutes and seconds.

Minutes are tothe left ofcolon and seconds to right ofcolon.

2. Push ENTER button.

The indicator word TIMER willremain intheDisplay duringcountdown. Countdown

will havedisplay precedenceover anything elseprogrammed, such as TimeBake.

Atend oftime set, the indicator word TIMER will blinkand timer will beep. Beeping

willcontinue every 10 seconds for 15 minutes unless theCANCEL button ispushed

once. After CANCEL button is pushed, theDisplay will return to time of day or

whatever is programmed on control panel.

To cancel Minute Timer

Push CANCEL button once. Pushing CANCEL buttontwicewill cancel a// programming

(timebake or self-clean).

To set oven to start immediately and shut off automatically

1. Turn OVEN knob to Time Bake or Time Conv.

2. Turn TEMPERATURE knob to desired temperature.

3.Hold inSTOP TIME button until the indicator words STOP TiME appear in the

Display.

4. Turn SET dial to time you want food to stop cooking.

Example: Iftimeof day is1 o'clockand the roast needs to cook for 3 hours, thestop

time would be 4 o'clock.

l./-IFl

•U U DISPLAY

TIMEOFDAY STOPTIME

5. Push ENTER button to enterstop time.

The indicatorword AUTO will appear inthe Display and oven will start heating. The

OVEN indicator light willglow untilthe desired temperature is reached.When stop

time isreached, the oven shutsoff andtheindicator wordAUTO will begin toblink

and timer will beep. Beeping will continue every 10 seconds for15 minutes unless

the CANCEL button is pushedtwice.

To set oven to start at future time and shut off automatically

1.Turn OVEN knob toTime Bake orTimeCony.

2.Turn TEMPERATURE knob to desired temperature.

3. Hold in START TIME burton until the indicator words START TiME appear in the

Display.

4. Turn SET dial to time you wish food to start cooking.

Example: Iftime ofdayisf 1:30 and theroast needsto start cookingat1#dock,

turn dial until numbers 1:00 appear in the Display.

I I._-IFI

t t._tl_lI.FI FI

I.Lt U DISPLAY

TIMEOFDAY STARTTIME

5.PushENTER button toenter start time.

The indicator words STOP TIME wilt appear in theDisplayas a reminder to set

STOP TIME.

6. Turn SET dial to time you want food to stop cooking.

Example: Ifstarttimeis 1 o'clock and the roast needs to cook for 3 hours, the stop

time would be 4 o'clock.

i.fin

f'U U DISPLAY

STARTTIME STOPTIME

7.Push ENTER burton to enter stop time.

Theindicator wordAUTOwill blinkinthe Display. When start timeisreached, the

indicatorword AUTO will remain in the Display. The OVEN indicator lightwillglow

until the desired temperatureisreached. When stoptimeisreached,the oven shuts

off and the indicatorword AUTO will begin to blink and timer will beep.Beepingwill

continue every 10seconds for 15 minutes unless the CANCEL burton is pushed

twice. 10

To check START TIME before cooking begins

Hold in START TIME button untilthe wordsSTARTTIME appearin theDisplay. The

starttime will bedisplayed briefly, then theDisplay will return to time of day.

To change START TIME before cooking begins

1. Hold in START TIME button until thewords START TIME appear in the Display

Window.

2. Turn SET dial to desired time.

3. Push ENTER button twice to enter new start time and stop timepreviously

programmed.

To check STOP TIME

Hold in STOP TIME button untilthewords STOP TIME appear in the Display. Thestop

time will bedisplayed briefly, then Display will returnto on-going program.

To change STOP TIME

1. Hold in STOP TIME button until thewords STOP TIME appear in the Display.

2. TumSET dial to desiredtime.

3. Push ENTER button to enter stop time.

To Cancel function programmed

Push CANCEL button twice to cancel function, during programmed time or after time

has expired.

IMPORTANT

• After clock-controlled baking, turn OVEN and TEMPERATURE knobs to Off

position.

•Sineefoodcontinuestocookifleftintheoven, itissuggestedthattheclockcontrels

beused primarily tostart the oven when no one isin the kitchen.Provisions should

bemade to have the food removed as soon as the signal has sounded.

•If more than 7 seconds elapses between holding in START TIME button or STOP

TIME button andturning the SET dial,the Display will automatically return to on-

going program.

•If morethan 1 minute elapses between turning SET dialto a new time and entering

new START TIME and STOP TIME, the entireprogram will becancelled and the

Display will return to timeof day clock.

• Whencookingfoodsforthefirsttime inyournewoven, use recipecookingtimes

andtemperaturesasa guide.

•Usetested recipesfromreliablesources.

•Preheattheoven onlywhen necessary. For bakedfoodsthatrise andfor richer

browning,apreheated oven is betler.Casserolescanbestartedinacoldoven,

Preheatingtakesfrom6to 9 minutes;placefoodinovenafterOVEN indicatorlight

cyclesoff.

•Arrangeoven racksbeforeturningon oven.Followsuggestedreckpositionson

page 7 and in variousbakingcharts.

•AllowaboutIto11/2inchesofspacebetweentheovensidewallsandpansto allow

properaircirculation.

•Whenbakingfoodsinmorethan one pan,placethemon oppositecornersofthe

reck. Staggerpanswhen bakingon two racksso thatonepan does not shield

anotherunlessshieldingis intended.(Seeabove.)

•To conserveenergy,avoidfrequentor prolongeddoor openings. At theend of

cooking,turnoven offbefore removingfood.

•Alwaystestfordoneness(fingertip,toothpick,sidespullingawayfrompan). Do not

relyon time or brownnessas onlyindicators.

•Usegoodqualitybakingpansand thesizerecommendedin the recipe.

•Dull,dark,enameledorglass panswillgenerallyproducea brown,crispcrust.Shiny

metalpans producealight,goldencrust.

•Frozenpies inshinyaluminumpansshould bebakedonacookiesheetonreck2

orberemovedto a dullor glasspan.

NOTE: Acoolingfanwillcycleonduringbakingorroasting.Thefan mayalsocontinue

tooperateafterthe oven isturnedoffuntiltheoven hascooleddown.

For Conventional Bake use the Bake setting.

* An"o"afteraracknumberimpliesthattheoffsetreckshouldbeused.

** Thetimesgivenarebasedonspecificbrandsofmixesorrecipestested.Actualtimeswilldepend

ontheonesyou bake.

*** TheConvecttemperatureLS25°Flowerthanrecommended on package mixor recipe.

• As a general rule, when using recipes orpreparedmixes developed for a

conventionalbakeoven, set the oven temperature25°F lowerthan therecipe

recommendedtemperature. Times willbesimilarto or a few minutesless than

recipe recommendedtimes. The chart on page 13 compares timesand

temperaturesofmanybakedfoods. Usethisas a reference.

• Forbetterbrowning,largepanssuchas cookiesheetsorrectangularbakingpans

shouldbe placed/engthwise, front to back, on the rack. This centersthefoodin

front ofthe convection fan forbetter air circulationwhich givesbetter overall

browning.

•Cookiesheetsshouldbewithoutsidesandmadeofshinyaluminum.The bestsize

touse forcookiesheets is14" xf2".

•Preheating the oven is not necessary.

•Followpackagerecommendationsforoven temperature,foilcoveringand useof

cookiesheets. Bakingtimeswill besimilar. See chart belowfor someexceptions

and examples.

• Centerfoodsin theoven. Ifmorethan onefood item is beingcookedor iffoodsare

being cooked on multiple racks, staggerfoods for proper air circulation.

• Mostfoodsare baked on rack position #3o.

•For multiplerack cooking,use racks#1, 30 and 4. However,pizzas should be

placedoncookiesheetsand bakedon rackposition#2o, 3 and 4.

Hereare a fewexamples of times and temperatures:

_C-,_t'|UaW.........

........................................

.......................................................................................... ;...............•.............. ;_i;

Forbestresults,bakefoodsononerackat atimeasdescribedin thismanual. However,

verygoodresuJtscanbeobtainedwhenbaking quantitiesof foods onmultiplerecks.

Quantitycookingprovidesbothtimeandenergysavings.

Theconvectionovenis suggestedformostmultiplerackcooking,especiallythree rack

cooking,becausethecJmulatingheatedairresultsinmoreevenbrowning.Fortworack

cooking,theconventionalbakeovenprovidesverygoodbakingresultsespecianywhen

panscanbe staggered,suchas withlayer cakesand freshpies.

Manyfoodscan bepreparedonthree racksat the sametime. Thesearejust a few

examples:cookies,cupcakes,rolls,biscuits,muffins,pies, frozenconveniencefoods,

pizzas,appetizers,and snackfoods.

To obtainthe bestresultsinmultiple rackcooking,follow these suggestions:

• Use temperatureand timesinthis manualas aguidefor bestresults.

• Fortworackbaking,rackpositions#2oand4 are bestfor mostbaked productsbut

positions#2 and 4 alsoprovideacceptableresults.

•Forthreerackbakingusepositions#1,3o and4. Oneexceptionispizza.(Seep.

15.)

•Sincefoodsonpositions#1 and4 willusuallybedonebeforefoodsonposition#3o,

additionalcookingtimew_llbe neededforbrowningfoods on the middlereck. An

additional minute is needed for thin foods suchas cookies.For foodssuch as

biscuits,rolls, ormuffins,allow 1to2 moreminutes. Frozen pies and pizzas,which

should bebakedonacookiesheet, need about 2 to 4 moreminutes.

•Stagger small pans, such as layer cakepans, in theoven.

• Frozenpiesinshiny aluminumpansshould be placedon cookiesheets and baked

on rack positions#1, 30 and 4.

•Cookie sheetsshould be placedlengthwise, fronttoback,in frontofthefanfor more

evenbrowning.

•Ovenmealsareracommendedforenergyconservation.Userackpositions#1and

3o or #2oand 4.

•Preheating is not necessary.

•Foropenpanroasting,place meatorpoultryontheslottedportionofthetwo-piece

pan includedwiththe oven. Donotadd watertothe panrUse openpanroasting

fortendercutsofmeat.Lesstender cutsofmeat needtobe cookedbymoistheat

in a coveredpan.

• For best results, a meat thermometeris the mostaccurateguide to degree of

doneness. TheUpof thethermometershouldbe locatedinthe thickestpart of a

roast,nottouchingfat, bone, or gristle. Forturkeysand large poultryproducts,

insert the tip of thethermometer intothe thickest part of the inner thigh.

• Place roastfat sideuptoallowselfbestingofmeat duringroasting.

•Since meatscontinueto cook afterbeingremovedfromthe oven, removeroast

from oven when it reachesan internaltemperatureabout5 degreesbelowthe

temperaturedesired.

•Forlesslossofjuicesand easiercarving,allowabout15 minutes"standingtime"

afterremovingmeat fromoven.

•Forbestresultsinroastingpoultry,thawcompletely.Duetothestructureofpoultry,

partiallythawedpoultrywillcook unevenly.

•Ifpreferredtender cutsof meatcanbe roastedin the conventionalbake ovenby

followingthegeneral recommendationsgiven above. However,meats willroast

morequicklyintheconvectionoven.

•Conventionalbakeisbestforlesstendercutsofmeatthatrequirealonger,moist

heatmethodofcooking.Followyourrecipefortimesandtemperaturesforcovered

meats.

•Meatscookedinovencookingbags,dutchovens,orcoveredroastingpansare best

cookedin the conventionalbakeoven.

•Use meat roastingcharts instandardcookbooksfor recommendedtimes and

temperaturesfor feastingin a conventionalbakeoven.

NOTE: Acoolingfan willcycleon duringbakingandroasting.Thefan alsocontinues1

to operateafterthe ovenisturnedoffuntilthe ovenhas cooleddown.

Note; ForConventionsJBakeusetheBake Pad.

_ We_d

i ......

* An "o"aftera racknumberimpliesthattheoffsetrackshouldbe used.

** The timesgivenare based onspecificbrandsofmixesor recipestested. Actual

timeswill dependon theonesyou bake.

*** The ConvectBaketemperatureis25°F lowerthan recommendedonpackagemix

or recipe.

• Tender cutsof meat andpoultrycan be roastedto a richgoldenbrownin the

convectionoven, Followgeneral recommendationsfor roasting.

•Refer to convectionmeat roastingchartfor recommendedcookingtemperature

and time.The chartcan serve asaguidetohelpplan meal serving time.

•Minutes per pound will vary accordingto thesize, shape, quality, and initial

temperatureofmeatas wellastheelectricalvoltageinyourarea.Timesarebased

on refrigeratorcold meat.

•A large cutof meat willusuallyrequirefewer minutesper poundto roastthan a

smallercut ofmeat.

•Do notuse amastingpan withhighsides;usepanprovidedwithoven.

•Do notcovermeat. Allowthecirculatinghotairto surroundthe meat andseal in

thejuices.

•Since thebreast meat ona largeturkey cooksmorequicklythan thethigharea,

placea"foilcap"overthebreastareaafterdesiredbrownneesisreachedtoprevent

over browning.(See above.)

•A stuffedturkeywillrequirean extra30 to60 minutesdependingonsize. Stuffing

shouldreachan internaltemperatureof165°F.

Convection Roasting: Frozen to Finish

Meats(exceptpoultry)may beroastedfrozentofinish.Followtheseguidelinesforthe

mostsatisfactoryresults.

•Usetemperatures formastingfresh meatsas recommendedbymostcookbooks,

Generally, most meats are roastedat 325°F. For best resultsdo not use

temperaturesbelow300°F.

•Usetimesforroastingfrashmeatsgiveninyourfavoritecookbooksasapproximate

guidesfor roastingfrozen meats.Roastingtimeswillvan/due tofactorssuchas

coldnessofmeat, size, quality,orcut. In general,roastingtimesforfrozentofinish

in the convectionoven will beapproximatelythe sameas fresh to finish in a

conventionalbakeoven.

•The guidelinesgivenforroastingfreshmeatsinthe convectionovenalsoapplyto

roastingfrozen meats.

•Insertmeat thermometermidwayduringthe cookingprocess.

1.Placeovenrackonthe rackpositionsuggestedinthe chart. Distancefrombroiling

elementdependsonfoodsbeingprepared.Rackposition#4o(offsetrackinposition

#4) is usuallyrecommendedunlessotherwisestated.

2. TurnOVEN knobto Broil setting.

3. TurnTEMPERATURE knobto 550°F.

4.Placefoodonbroilerpanprovidedwithoven.Aftertopbroilelementisredplacefood

inoven. Preheatingtakesa few minutes,or untilelementglowsa brightcherryred.

5. Leave oven door open at broil stop position when broiling.

• Tendercutsofmeatormarinatedmeatsarebestforbroiling.Thisincludesriband

loincutsofsteak,groundbeef, hamsteaks,poultrypiecesorfish. Forbest results,

steaksshouldbeat least 1"thick, Thinnersteaksshouldbepan-broiled.

•Donotcoverbroilergridwithfoilsince thispreventsfat drippingsfromdraininginto

bottom ofpan.

•Beforebroiling,removeexcessfat frommeatandscoreedgesoffat (do notcut into

meat) to prevent meat from curling. Salt after cooking.

• To prevent dry surfaceon fish or lean meats, brush melted butter on top.

• Foods that require turning should beturnedonly onceduring broiling. Turn meat

with tongsto avoid piercing and lossof juices.

• Cooking timesgiven in thechart are to beused only asa guide.

• Theovenhasa variablebroilfeaturewhich meansthat thebroilingtemperaturecan

be varied by selecting alowertemperaturesetting on the TEMPERATURE knob.

Using alower temperaturesetting willcause thebroilelement to cycle on and off.

This feature canbe used for foods thatneed toeeokmoreslowly or need less

radiantheat.If foods are broilingtoo fast, the controlcan be set at a lower

temperatureto reduce the cookingspeed ratherthanmovingthebroiler pan toa

lower rack.

Note: AfanshouldeomeonduringtheBrollcycle. Ifthefandoesnotoperate, contact

yourauthorizedJenn-AirServiceContractorfor repair.

Chart time is based on apreheated broil element using 550°F.

* An "o" after a rack number implies that the offset rack should be used.

Note: This chart is asuggested guide. The times may vary with food being cooked.

Page is loading ...

Blue Creek WW27210 User guide

Brand: Blue Creek

Model: WW27210

Type: User guide

Download PDF

report

Blue Creek WW27210 User guide

Blue Creek WW27210 User guide

Other documents