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HALF RACK
(SELECT MODELS)
TO INSTALL
IN OVEN:
1. Always install
half rack when
oven is cool.
2. Grasp top center of the half rack. Align
the side arm support between the top
fourth and fifth oven rack guides. Insert
the two tabs on the back frame of the
half rack into the slots on the upper left
rear of the oven wall.
10
OVEN RACKS
The oven has two racks (three if convec-
tion). All racks are designed with a lock-
stop edge.
TO REMOVE: Pull rack straight out until
it stops at the lock-stop position; lift up on
the front of the rack and pull out.
TO REPLACE: Place rack on the rack
support in the oven; tilt the front end up
slightly; slide rack back until it clears the
lock-stop position; lower front and slide
back into the oven.
Do not cover an entire rack with alu-
minum foil or place foil on the oven
bottom. Baking results will be af-
fected and damage may occur to the
oven bottom.
RACK POSITIONS
Do not attempt to change the rack
position when the oven is hot.
CAUTION:
Three-rack Convection
Baking (Racks 1, 3 and 5)
5
4
3
2
1
RACK 5 (highest position):
For toasting bread or broiling thin, non-
fatty foods.
• Do not use cookware that extends
beyond edge of rack.
• For best results, allow two inches
between the pan placed on the rack
and the oven side wall.
• When opening the oven door, allow
steam and hot air to escape before
reaching into the oven to remove
food.
• Use caution when removing items
from the half rack to avoid burns.
• Carefully remove items from the
lower rack to avoid disturbing the
half rack.
• If not included with your range, con-
tact your Jenn-Air dealer for the
HALFRACK Accessory Kit or call
1-800-688-8408.
NOTES:
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.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 4,
or 1 and 4.
Three rack (convection only): Use
rack positions 1, 3 and 5 (see illustration).
NOTE: Never place pans directly on the
oven bottom.
ROASTING POSITION:
Used for roasting taller cuts of meat or
turkey. Place both oven racks, one above
the other, on
the raised sides
of the oven
bottom.
3. Push firmly on the top surface of the half
rack until the tabs slide into the slots
and the half rack side arm support rests
on the fourth oven rack guide.
4. Check for proper installation by placing
your hand on the top surface of the half
rack and pressing down firmly.
TO REMOVE FROM THE OVEN:
When the oven is cool,
grasp the top center of
the half rack and pull
upward until the back
tabs on the rack slide
out of the oven back
slots.