Jenn-Air JDS9865 Downdraft Ventilation System, Home Canning, Cookware, To Remove Grill, To Use

To Remove Grill:

1.Be sure control knobs are in the “Off” position and grill components are cool.

2.Remove grill grates.

3.Lift the burner up slightly. Slide the burner away from the orifices and terminal receptacle.

To Use:

Before first use, wash grill grates in hot soapy water, rinse and dry. Season the surface by wiping on a thin coating of cooking oil. Remove excess oil by wiping with a paper towel. Repeat the seasoning process when grill grates are cleaned in the dishwasher or anytime a sugar-based marinade is used.

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

2.Turn knob to desired cook setting. Place food on grill.

Downdraft Ventilation System

The built-in 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.

The downdraft ventilation system will operate automatically when the grill is in use.

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

To Use:

The ventilation fan can be set to Low, High or Off.

Press VENT FAN once for Low, a second time for High, and a third time to turn the fan Off.

Home Canning

When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently used areas to cool.

■Center the canner on the grate.

■Do not place canner on 2 surface burners at the same time.

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

Cookware

IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy thickness.

Rough finishes may scratch the cooktop or grates. Aluminum and copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum.

Cookware with nonstick surfaces should not be used under the broiler.

Use the following chart as a guide for cookware material characteristics.

COOKWARE	CHARACTERISTICS
Aluminum	■ Heats quickly and evenly.
	■ Suitable for all types of cooking.
	■ Medium or heavy thickness is best for
		most cooking tasks.
Cast iron	■ Heats slowly and evenly.
	■ Good for browning and frying.
	■ Maintains heat for slow cooking.
Ceramic or	■	Follow manufacturer’s instructions.
Ceramic glass	■ Heats slowly, but unevenly.
	■ Ideal results on low to medium heat
		settings.
Copper	■ Heats very quickly and evenly.
Earthenware	■	Follow manufacturer’s instructions.
	■ Use on low heat settings.
Porcelain	■ See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless steel	■ Heats quickly, but unevenly.
	■ A core or base of aluminum or copper
		on stainless steel provides even
		heating.

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