JENN-AIR ProStyle Manual Del Usuario página 16

Example: [f at [0:00 you set the oven
for 350°Fand 2 hours and 30 minutes of
cooking time, the calculated stop time
would be "[ 2:30".
[f you want the stop time to be [:00,
press the number pads "[,0,0". Four
seconds later, the display wiI[ show 1:00
alongwith the indkamr words DELAY,
STOP TIME.
7. At the end of the delayed period, the
DELAY indicator word wile go off and
the oven wiI[ begin m heat.
8. Atthe end of the dock contrd[ed Coo[<
Time, the oven wile shut off automati-
cally, "End" wileappear in the displayand
a beep wii[ be heard four times. Press
[f the program is not cancelled, there
wile be one beep every 30 seconds for
five minutes. (Elyou wish to changethe
beeps at the end of dock controlled
cooking, see page [2.)
[D}ZY[NGPAD ]
For drying fruits,
vegetables,
herbs, etc.
Use a drying rack for best results. [t allows
air to circulate evenly around the foods.
I. Press the Drying pad.
• 000, the oven icon and convection fan
icon _ will appear.
2. Press the Preset (0) pad for 140°F or
press the appropriate number pads for
the desired drying temperature.
• The temperature may be set between
[ 00°-200°F.
° [f the temperature is set for under
[ 00°F or over 200°F, the control wile
beep twice and defauk to [00°F or
200°F respectively.
3. The oven door needs m be opened
slightly to allow moisture to escape from
the oven during the drying process.
• Open the oven door slightly.
• Place the magnetic door spacer (Part
No. 8010PI46-60) over the plunger
switch at the
upper right
side of the
oven frame.
The spacer
provides a gap
between the
oven frame and the oven door allow-
ing moisture to escape.
Gendy dose the door untiethe spacer
magnet makes contact with the oven
door. The magnetwilehold the spacer
in the proper position during the
drying process and allows the door to
be opened at any time during drying
without losing proper positioning.
NOTE:
[f the spacer is not placed
correctly, the convection fan will not
operate.
Follow the dryingguide on page [ 6 for
drying times. Cool foods to room
temperature before testing for
doneness.
4_
When drying is complete, turn the oven
off by pressing the Cancel pad. Using a
pothdder, remove the magneticspacer.
NOTE: Please keepthe magneticspacer
in a safe and convenient place for easy
access.To replace, ca[[ 1-800-688-8408
to order Part No. 80[0P[46-60.
NOTE: [f moisture collects around the
oven vent area, remove the air grille
during the drying operation.
DRYING
To purchase a drying rack, contact
your ]enn-Air dealer for the
"DRY[NGRACK" Accessory Kit or
call 1-800-688-8408.
° Most fruits and vegetables dry we[[
and retain their color when dried at
140 ° F. For optima[ flavor, dry herbs
at [00 ° F, however, at this lower
temperature expect extended drying
times of up to 8 hours.
° The lengthof drying times vary due to
the fallowing: Water and sugar con-
tent of food, size of food pieces,
amount of food being dried, humidity
in the air.
° Check foods at the minimum drying
time. Dry longer if necessary.
° More than one rack of food may be
dried at the same time. However,
additional drying time is needed.
o Fruits thatturn brown when exposed
to air should be treated with an anti-
oxidant. Try one of the fallowing
methods:
l. Dip fruit in a mixture of two
parts botded lemon juice to one
part coo[ water.
2. Soak fruit in a solution of [tsp.
ascorbic acidor commercial anti-
oxidant to [ quart of cold water.
Foods may drip during the drying
process. After drying high acid or
sugary foods, clean the oven bottom
with soap and water. The porcelain
oven finish may discolor if acid or
sugary food soils are not wiped up
prior to high heat or a serf-cleaning
cycle.
Refer to other resources at your local
library or call your local County Ex-
tension service for additional infor-
mation.
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