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Oven Operation
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Oven Racks
MULTIPLE RACK COOKING:
Two rack: (Select models with convection baking and all
conventional models)
The oven racks are designed with a lock-stop edge. Convec- Use rack positions 2 and 4, or 1 and 4.
tion models have three racks. Conventional bake models Three rack: (Convection baking only, select models)
have two racks. Use rack positions 1,3 and 5. See illustration left column
To remove: Pull rack straight '_L_ o,-k,__
out until it stops at the lock- Half Rack Accessory
stop position; lift up on the
front of the rack and pull out. A half rack, to increase oven ca-
.- pacity, is available as an acces-
To replace: Place rack on the m sory. It fits in the left, upper pot-
rack support in the oven; tilt the front end up slightly; slide tionoftheovenandprovides space
rack back until it clears the lock-stop position; lower front for a vegetable dish when a large
and slide back into the oven. roaster is on the lower rack. Con-
tact your Jenn-Air dealer for the
Do not cover an entire rack with aluminum foil orplacefoil "HALFRACKJC" Accessory Kit
on the oven bottom. Baking results will be affected and for convection models, or the
damage may occur to the oven bottom. "HALFRACK"Accessory Kitfor
conventional models.
Rack Positions
5
4
3
- 2
1
Three rack convection baking (select models).
RACK 5 (highest position):
Used for toastingbread or broiling thin, non-fatty foods.
RACK 4:
Used for most broiling.
RACK 3:
Used for most baked goods on a cookie sheet or jelly roll
pan, layer cakes, fruit pies, or frozen convenience foods.
RACK 2:
Used for roasting small cuts of meat, casseroles, baking
loaves of bread, bundt cakes or custard pies.
RACK 1:
Used for roasting large cuts of meat and poultry, frozen
pies, dessert souffles or angel food cake.