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Notes:
• Food should be hot when placed in oven.
• For optimal food quality, foods should be kept warm for
no longer than 1 hour.
• To keep foods from drying, cover loosely with foil or a
glass lid.
Drying
For best results, use a drying rack. A drying rack allows air to
circulate evenly around the food.
The convection fan will operate during the drying procedure.
To set Drying:
1. The oven door needs to 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. 8010P146-60) over the
plunger switch. The spacer
provides a gap between the oven
frame and the oven door to allow
moisture to escape.
• Gently close the door until the spacer magnet makes
contact with the oven door. The magnet will hold 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.
Important: If the spacer is not placed correctly, the
convection fan will not operate.
2. Press Convect pad.
3. Press the arrow to scroll.
4. Select DRYING.
5. Select a displayed temperature or enter a temperature with
the number pads. Temperatures can be set between
100° F and 200° F.
6. DRYING and the temperature will be displayed. PREHEAT
will be displayed until the programmed temperature is
reached.
7. When drying is complete, remove food from
oven and press CANCEL pad.
Follow the Drying Guide on page 23 for drying times.
Check foods at minimum times given. Cool foods to room
temperature before testing for doneness.
Notes:
• To purchase a drying rack, contact your Jenn-Air
dealer for the "DRYINGRACK" Accessory Kit or call
1-800-JENNAIR (1-800-536-6247).
• Most fruits and vegetables dry well and retain their color
when dried at 140° F. Meat and jerky should be dried at
145° - 150° F. For optimal flavor, dry herbs at 100° F,
however, at this lower temperature expect extended
drying times of up to 8 hours.
• The length of drying times vary due to the following:
Water and sugar content 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.
• Fruits that turn brown when exposed to air should be
treated with an antioxidant. Try one of the following
methods:
1. Dip fruit in a mixture of two parts bottled lemon juice
to one part cool water.
2. Soak fruit in a solution of 1 tsp. ascorbic acid or
commercial antioxidant to 1 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
acidic or sugary food soils are not wiped up prior to high
heat or a self-cleaning cycle.
• More than one rack of food may be dried at the same
time. However, additional drying time is needed.
• Refer to other resources at your local library or call your
local County Extension service for additional information.
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