JB750BJTS User Manual

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49-80805 Rev. 1 19

Your new oven has a variety of cooking modes to help you get the best results. These modes are described below.

Refer to the Cooking Guide section for rack position and other recommendations for specific modes and foods.

Remember, your new oven may perform differently than the oven it is replacing.

Baking and Roasting Modes

Select a mode for baking and roasting based on the

type and quantity of food you are preparing. When

preparing baked goods such as cakes, cookies, and

pastries always preheat the oven first. Follow recipe

recommendations for food placement. If no guidelines

are provided, center food in the oven.

Traditional Bake

The Bake mode is for baking and roasting. When

preparing baked goods such as cakes, cookies, and

pastries, always preheat the oven first. To use this mode

press the Bake pad, enter a temperature, and then press

Start.

Convection Bake

The Convection Bake mode is intended for baking

on multiple racks at the same time. This mode uses

air movement from the convection fan to enhance

cooking evenness. Your oven is equipped with Auto

Recipe Conversion, so it is not necessary to adjust the

temperature when using this mode. Always preheat

when using this mode. Baking time might be slightly

longer for multiple racks than what would be expected for

a single rack. To use this mode press the Convection

Bake pad, enter a temperature, and then press Start.

Convection Roast

The Convection Roast mode is intended for roasting

whole cuts of meat on a single rack. This mode uses air

movement from the convection fan to improve browning

and reduce cooking time. Check food earlier than the

recipe suggested time when using this mode, or use the

probe (see the Probe section for more information). To

use this mode press the Convection Roast pad, enter a

temperature, and then press Start.

Broiling Modes

Always broil with the oven door closed. Monitor food

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food closer to the broil element increases smoking,

spattering, and the possibility of fats igniting. It is not

necessary to preheat when using the Broil modes.

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Cookware

Cookware Guidelines

The material, finish, and size of cookware affect baking

performance.

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than light, shiny pans. Pans that absorb heat more

readily can result in a browner, crisper, and thicker crust.

If using dark and coated cookware check food earlier

than minimum cook time. If undesirable results are

obtained with this type of cookware consider reducing

oven temperature by 25º F next time.

Shiny pans can produce more evenly cooked baked

goods such as cakes and cookies.

Glass and ceramic pans heat slowly but retain heat well.

These types of pans work well for dishes such as pies

and custards.

Air insulated pans heat slowly and can reduce bottom

browning.

Keep cookware clean to promote even heating.

Cooking Modes

CAUTION

Do not use any type of foil or oven liner to cover the oven bottom. These items can trap heat

or melt, resulting in damage to the product and risk of shock, smoke or fire. Damage from improper use of

these items is not covered by the product warranty.

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to prevent poor heat circulation.

Aluminum Foil and Oven Liners

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User Manual - Page 19