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Drying (select models)
For best resuits, use a drying rack. A drying rack aiiows air to
circuiate eveniy around the food.
The convection fan wiii operate during the drying procedure.
To set Drying:
1. Piace food in the oven.
° Open the oven door siightiy.
The oven door needs to be opened siightiy to aiiow
moisture to escape from the oven during the drying
process.
° Piacethe magnetic door spacer (Part No. \spacer
8010P146-60] on the siightiy recessed _slc t
circuiar area on the upper right of II,_ "-,_/
theovendoorThespacerprovdesa
gap between the oven frame and the _ _' -._]i
oven door aiiowing moisture to escape. _ ._"t,_%'_7_t7171_"_/
, Gentiy chose the oven door unti. the spacer %_----_!
restsagah, sttheoven frameand .ightpiungeL _;_"_/
The oven Hightwiii remain OFFwhen the spacer is
in the correct location. _ii
Note: If the spacer is not piaced correctiy, the convection
fan wiii not operate.
Press the Dry'ing pad. Drying
°DRY flashes in the dispiay. ........
Press the Autoset 0 pad for 140° F or press the appropriate
number pads for the desired drying temperature.
° Pressing the Autoset 0 pad will increase
the temperature in 10 degree increments,
Autoset
° The temperature may be set between ................
100 ° - 200 ° F.
4. After four seconds, DRY and the set temperature will
appear in the display.
5. When drying is complete, turn the oven off "CANCEL
by pressing the CANCEL pad.
Follow the Drying Guide on page 17 for drying times. Check
foods at minimum times given. Cool foods to room tempera-
ture before testing for aloneness.
Drying Notes:
, To p_Jrchasea drying rack, contact your Jenn-Air deaier for
the "DRYINGRACK"Accessory Kit or call 1-800-JENNAIR.
° Most fruits and vegetables dry well and retain their color
when dried at 140° R Meat and jerky should be dried at
145° - 150° R Foroptimal flaver, d_/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.
° Fruitsthat 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 1tsp. ascorbic acid or commer-
cial antioxidant to 1quart of cold water.
° Foodsmay drip during the drying process. After drying high
acid or sugary'feeds, clean the oven bottom with soap and
water. The porcelain oven finish may discolor if acidic or
sugary feed 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 resour_s at your local library or call )/'ourlocal
County'Extensionsewice for additional information.
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16
8113P417-6OB 17 _ 9/28/04, I1:40 AM
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