Jenn-Air W10298938A manual Downdraft Ventilation System, Home Canning, To Use Manually

■Preheat the grill on Hi for 5 minutes. Preheating improves the flavor and appearance of meats and quickly sears the meat to help retain the juices.

■For the attractive “branded” look on steaks, be sure grill is preheated.

■Allow space between food on the grill.

■Use nonmetallic spatulas or utensils to avoid damaging the nonstick grill grate finish.

■Excessive flare-ups indicate that the grill interior needs to be cleaned, or that excessive amounts of fat are in the meat, or that the meat was not properly trimmed. Only a normal amount of fat is necessary to produce the smoke needed for that smoked, “outdoor” flavor.

■Excessive fat can create cleaning and flare-up problems. Allowing excessive amounts of grease or drippings to constantly flare-up voids the warranty on the grill grates.

■If excess grease causes sustained flare-ups:

■Turn on the fan manually.

■Immediately turn grill controls to Off.

■Remove meat from grill.

■Grease drippings will occasionally ignite to produce harmless puffs of flame for a second or two. This is a normal part of the cooking process.

■Do not leave the grill unattended while cooking.

■For best results, buy top grade meat. Meat that is at least ¾" (1.9 cm) thick will grill better than thinner cuts.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■When basting meats or applying sauces to foods, remember that excessive amounts accumulate inside the grill and do not improve the food flavor. Anytime a sugar-based marinade (for example barbecue sauce) is going to be used, the grates should be “seasoned” prior to preheating. See the “Grill Use” section.

■There are many meat marinades that will help tenderize less expensive cuts of meat for cooking on the grill.

■Certain foods, such as poultry and non-oily fish, may need some extra fat. Brush with oil or melted butter occasionally while grilling.

■Use tongs with long handles or spatulas for turning meats. Do not use forks as these pierce the meat, allowing juices to be lost.

■Steaks, chops and hamburgers should be turned only once to avoid loss of juices.

■For even cooking, foods such as chicken quarters should be turned several times.

■To check for doneness of meats and poultry, use an instant read thermometer or make a small cut in the center of the food. This will avoid loss of juices.

■To avoid damage to the grill, do not use aluminum foil, charcoal or wood chips.

■To avoid damage to cookware, do not place cookware on the grill when in use. Food should be cooked directly on the grill grate.

■Do not allow grill basin pan to become overloaded with grease.

■Clean the grill grates frequently. See the “Cooktop Care” section.

Before removing or replacing grill, make sure the control knobs are turned to OFF. Allow the grill to cool completely before handling.

Downdraft Ventilation System

B C

A

A. Vent grille (already removed)

B. Removable grease filter

C. Radiant element cartridge

The downdraft ventilation system will operate automatically on Hi while the grill element is in use.

The downdraft ventilation system consists of a vent grille, filter and vent fan. The downdraft ventilation system removes cooking vapors, odors and smoke from foods prepared on the cooktop.

IMPORTANT: For optimal performance, operate downdraft ventilation system with the filter properly installed.

To avoid the buildup of grease, the filter should be cleaned often.

For more information on proper filter placement and cleaning, see “Downdraft Ventilation System” in the “General Cleaning” section.

To Use Manually:

Push the vent fan switch to the left for Lo speed or to the right for Hi speed.

Home Canning

Canning should be done only on the conventional coil cartridge. See the “Assistance or Service” section for information on ordering the canning element.

■Center the canner on the coil element. Canners should not extend more than ½" (1.3 cm) beyond the surface of the element.

■Do not place canner on 2 coil elements at the same time.

■For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.

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