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Notes . . .
15 Oven Operation
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦
For best results, use a drying rack. It allows air to circulate
evenly around the food.
The convection fan will operate during the drying procedure.
Setting the Controls for Drying
1. Press the Drying pad.
♦ The indicator word DRYING will flash and three dashes
will appear.
2. Press the Auto Set pad for 140° F or press the appropriate
number pads for the desired drying temperature.
♦ The temperature may be set between 100° - 200° F.
3. 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. 8010P131-60)
on the slightly recessed circular area on the upper center
of the oven door. The spacer provides a gap between the
oven frame and the oven
door allowing moisture
to escape.
NOTE: If the
spacer is not
placed correctly,
the convection fan
will not operate.
♦ Gently close the oven door
until the spacer rests against
the oven frame and light plunger
The oven light will remain OFF when
the spacer is in the correct location.
Follow the drying guide on page 16 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 potholder, remove the magnetic
spacer.
NOTE: Please keep the magnetic spacer in a safe and
convenient place for easy access. To replace, call 1-800-
688-8408 to order Part No. 8010P131-60.
◆
To purchase a drying rack, contact your Jenn-Air
dealer for the “DRYINGRACK” Accessory Kit or
call 1-800-688-8408.
◆
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 acid 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.
Drying
spacer