Jenn-Air PRO-STYLE JGRP536 - Manuel (Page 20)

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■ 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 precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
Close the door. Preheat 3-5 minutes before putting food in the
oven.
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 Temperature
screen.
Use the slider to enter a desired cooking temperature or
touch the -5°F (-1°C) or + 5°F (+1°C) buttons. The
temperature must be between 450°F (232°C) and
550°F (288°C).
5. Touch START to begin cooking.
OR
6. If a programmed cook time is desired, touch TIMER NOT SET
to enter the Cook Timer screen. Enter a cooking length using
the on-screen number keyboard to set a timer to alert when
cooking ends. The cook time may not exceed 12:00:00. The
oven will turn off when the cook time expires.
7. (Optional) To keep food warm after a programmed cook timer
ends, press KEEP WARM ON from the Cook Timer screen.
See the “Keep Warm™ Option” section for additional
information.
8. (Optional) To set a delayed start with a cook time, touch the
TIMER NOT SET/COOK TIMER screen and enter desired
cook time. Select DELAY START, set desired start time and
touch SET DELAY. To set only a delay start, touch DELAY
START from the temperature tab, set the desired time and
touch SET DELAY.
9. Touch START to begin cooking or to activate Delay Start.
10. To change a mode, temperature or cook time while the oven
is active, touch the appropriate tab. Make a new selection
and touch OK.
11. Press CANCEL OVEN (CANCEL RIGHT on 48" [121.9 cm]
models) to turn off the oven.
BROILING CHART
For 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 most
foods. Bone-in chicken pieces should be broiled at 450°F (232°C)
Times are guidelines only and may need to be adjusted for
individual foods and tastes. Preheat if required by the recipe.
Keep Warm™ Option
IMPORTANT: Food must be at serving temperature before
placing it in the warmed oven. Food may be held up to 1 hour;
however, breads and casseroles may become too dry if left in the
oven during the Keep Warm™ function.
The Keep Warm™ option allows hot cooked foods to stay at
serving temperature. It can also be used at the end of a timed
cook.
FOOD/TEMPERATURE SETTING/RACK
POSITION COOK TIME
(in minutes)
Beef/550°F (287.7°C)
Steak
1" to 1
¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done 15-18
18-21
21-25
Pork/550°F (287.7°C)
Pork chops
1" (2.5 cm) thick
medium
18-23
Lamb/550°F (287.7°C)
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
15-18
18-23
Ground Meats/550°F (287.7°C)
Ground beef, pork or lamb patties
³⁄₄" (2 cm) thick
well-done
14-17
Chicken/450°F (232.2°C)
Chicken
bone-in pieces
(2" to 2
¹⁄₂" [5 cm to 6.3 cm])
boneless pieces (4 oz, [113 g])
39-42
14-18
Fish/450°F (232.2°C)
Fish
Fillets
¹ ₂" to ³⁄₄" (1.25 to 2 cm) thick
Steaks 1" (2.5 cm) thick
9-12
19-24
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.