Jenn-Air A905 User manual

Read beforeoperating your Rotiss-Kebab

All appliances- regardless ofthemanufacturer - havethepoten-

tial through improper orcareless use to createsafety problems.

Therefore the following safety precautions should be observed:

1. Never use your appliance for warming or heating the room.

2. Children should not be left alone or unattended in area where

appliance is in use. They should never be allowed to sit or

stand on any part of the appliance.

3. Wear proper apparel. Loose-fitting or hanging garments

should never be worn while using the appliance.

4. Do not repair or replace any part of the appliance unless

specifically recommended in this manual. All other servicing

should bereferred toan authorized Jenn-Air Service Contractor.

5. Flammable materials should not be stored near surface units.

6. Do not use water on grease fires. Smother fire or flame or use

dry chemical or foam-type extinguisher.

7. Use only dry potholders.Moist or damp potholders on hot

surfaces may result in burns from steam.Do not let potholder

touch hot heating elements. Do not use a towel or other bulky

cloth.

8. Do not use the accessory for other than its intended use.

9. Caution should be used when inserting pointed spit or skewers

into food: protect your hand.

10. Keep cord of motor from touching the heating element.

11. Do not use aluminum foil to line surface unit drip pans or grill

basin.Installation of these liners may result in an electric

shock or fire hazard.

12. Do not soak or immerse removable heating elements in water.

13. CAUTION -Do not storeitems of interest to children in

cabinets above cooktop - children climbing on the cooktop to

reach items could be seriously injured.

14. Do not operate with damaged cooking element after any

product malfunction until proper repair has been made.

Additional Safety Precautions to Follow

When using Other Parts of Your Cooktop

1. Donottouch surface unitsorareas nearunits. Surface unitsor

heatingelement maybe hoteventhoughthey are dark incolor.

Areas near surface units may becomehot enough to cause

burns. Duringandafter use,do nottouch orletclothing orother

flammable materials contact these areas until they have had

sufficienttime to cool.Other surfaces may becomehotenough

to causeburns - among thesesurfaces isthe cooktop.

2. Neverleavesurface unitsunattendedat highheatsettings. Boil

over causes smoking and greasy spillovers that may ignite.

3. Glazed cookware - only certain types of glass, glass-ceramic,

ceramic,earthenware, orother glazed cookware aresuitable

forcooktop surfacewithout breakingduetothe suddenchange

intemperature. Useonlysuch cookwareasyou knowhasbeen

approved for this purpose.

4. Cookwarehandles should beturned inward and not extend

overadjacent surfaceheating elementsto avoidburns, ignition

offlammablematerialsandspillageduetounintentionalcontact

with the cookware.

5. Keepall switches "OFF" when unit isnot in use.

1. Before installing grill components, be certain

surface controls are in the OFF position.

2. Placethetwogrill-rocksintoanemptygrillbasin //UtlLqRm IllUllll;

with theirhandles running parallel to thefront of ,,,/,.--.--..--l'nmw UlUllll

the cooktop. These grill-rocks must be used /_/ilUllll'

since they support the grill element.

3. Position the grill element with the terminal plug ___11 /_ Illl_||_1iiiiIiii 1

towards the terminal receptacle. Slidethe

elementtowardsthereceptacleuntiltheterminal Fig.A

plug iscompletely engaged. (See Fig. A.)

4. The grill element should rest flat on the handles

of thegrill-rocks.Do notplace black grill grates

over grill element. ._f_

5. Unfold front and rear supports until each is

standing vertically. Next,lift the sidepanel and

engage the tabs at each end of side panel into

the slotsinthe frontand rearsupports. (See Fig.

B).

6. Set the accessory base intothe grill basin with Fig.B

the open side next to the air grille.

7. Attachmotor torear support byinsertingthe two

motor mounting studs into the two keyhole-

shaped slots in the support. (See Fig. C.) The /

motor shouldbe positioned horizontally with the

powercord pointedupward.CAUTION: Position ,d

motor cord around the outside of the Rotiss- !

Kebab to prevent motor cordfrom touching the

grill element. To turnon motor,plug cordintoan

outlet. /

8. Theaccessorycannowbeassembledforuseas Fig.C

a rotisserieor for preparing kebabs.

9.Kebab: Use the spit, the two wire-wheelsandthe four double-prong skewers,

• Putthe wire wheels on the spit by inserting the spit through the center hub of the

wheel. Atign spokes ofwh eel with markson spit before t(ghte ning the thumbscrew.

(See Fig. D.)

• Insert the completedspit into 1/4" square in motor; let the handle end rest in the

front support groove,

• Attach kebab skewers to the wheels by inserting the open ends into a (oep of the

wheel near back of accessory. (See Fig. E.)

•The skewer handle is then snapped over the corresponding (oop on the wheel

near the spit handle. (See Fig. F,)

Fig.D Fig.E Fig.F

10. Rotisserie: Use the spit and the two meat holders for supporting food.

• After spit has been inserted through meat and meat holders tightened, check

the balance.(See Fig. G.)

• Insert spit into 1/4" squarein motor; let the handle end rest in thefront

support groove. (See Fig.H.) The handle of the spit is removablefor easier

storage.

Fig. G FIg, H

11,Cleaning: A[I parts (other than the motor) may be cleaned in the sink with

diahwaehing detergent or in d(shwasher. The motor may be wipedwith a damp

dishcloth.

Kebabsmake any meal festive. Lean lamb isthe traditional meat for shisk kebabs,but

chunks of beef,pork,poultry,seafood and pre-cooked meat are alsogood.

The following are suggestions for creating kebabs:

•Toallowcorrectspac{ngbetweenthetwoprongsonskewer, keepprongsasparallel

as possible when putting food on skewers.

• Somefoods are easier to insert on skewers if first pierced with a toothpick.

•Preheating the element is not necessary.Turn erement on after food hasbeen

placed on accessory.

•HI is the recommended setting for cooking most kebabs.Skewer cooking is best

when done quickry as longcooking times tend to dry out kebabs.

• Cookingtimes wLIIalsovary according tothetypes offoods beingcooked. The time

rangew)]l befrom 15 to45 minutes on the H}setting. Asan exampleham cubes

with canned fruit will cook in 15 minutes, whereas pork sausage _inksand raw

vegetables could take 45 minutes.

• Voltagedifferences maymakecooking timesslightly different at var)ous times.

• Cut meat into one+inchcubes.

• Meat usually should bemarinated to provide extra tenderness and flavor. Brush

marinade over thekebabs as they cook.

• For rare meat,cubes should be placed close together;for well-done, leavea space

between cubes.

• Avoidovercooking skeweredmeat; itis usually moretenderand tastywhencooked

rare or meal(urn.

• Raw or firm vegetables may need to be partially cooked sothat they will bedone at

the same time as the meat. Onions, potatoes and squash arebest if parboiled or

partially microwaved.

• PartiaUycooked bacon can be wrapped around vegetables such as squash or

mushrooms before placingon skewers to prevent drying out. While cooking, brush

kebabswith marinade, peanutoroliveoil, herbbutteror fruitjuice tokeepfoodmoist.

• Meat, vegetables or fruits can be alternated on the same skewer or skewered

separately due to differences in cooking time.

• Therearenumerous foodcombinationsthat canbeusedsuch as:beefcubes,cherry

tomatoesor tomato wedges, and greenpepper squares; _ambor beef cubes,

zucchini slices, and mushrooms; pork and yam cubes and apple slices; pork

sausage, peaches, and cherries.

• Thespit with skewers will fit across thesink while food is being added; making

preparation easier.

Spit roasting isan exciting way to prepare meat and foods that need very little attention

while they are cooking.

The following are guidelines for using the rotisserie:

• Themeat mustbe well balancedand centered on thespit. Spearmeat, thensecure

it with the two meat holders. Check the balance by holding the spit across your

palms• (See page 5, Fig. G). If the spit and meat do not rotate easily and evenly,

remove the meat holders and meat on spit and try again.

• Poultryshould betrussed with the legsand wings held close tothe body(nottucked

behind as one wouldusuallydo foroven roasting). Tiethe bird at intervalsto make

sure it stays in a compact bundle.

• Rolled roasts and other large pieces of boneless meat should be tied firmly at

intervals with heavy string.

• Don't crowd the spit.There should be a few inches free at eachend to allow room

for the meat holdersand also because the heating element does notrun the entire

length of the spit.

• The mostaccurate way to determine when the meat is cooked as desired is to use

a meatthermometer. Turn off heatandthe rotisserie motor;insertthermometer into

the thickest part of the meat. Be certain that the thermometer bulb does not touch

bone,fat, or the spit itself.

• Sincethe meat will continue to cook after it has been removed from the heat, it is

advisabletotake meat that istobe served rareor medium offthe rotisseriewhenthe

meat thermometer registers 5 degrees belowthe temperature specified.

• Letthemeat stand 10to 15 minutesbeforecarving. Meatwill be easiertocarve and

less juices will be lost if meat is allowed to rest before being carved.

• Forbestresults, buytopgrademeat. Therearemanymeatmarinadeswhichwillhelp

tenderize less expensive cuts of meat.

• To help retain meat juices, salt after cooking is completed.

• Differencesin voltage in different areas may affect the time needed to roast meat.

1. Poultry times and temperatures vary due to placement of meat thermometer.

2. Above times are approximate.

3. Preheating is optional.

4. Roasts of approximately 3 to 4 pounds are best for rotissing.

This outstanding cookbook by Jenn-Air features many

invaluable recipes and cooking tips when using your

Jenn-Air grill, accessories or selective-use convection

oven. 192 pages.

m []LIENN-AIR

403 WEST FOURTH STREET NORTH •NEWTON, IA 50208

Approximate

Weight Approximate Control Thermometer

in Pounds Minutes/Pound Setting Temperature

BeefRib Eye Roast,boneless 2-330-40 HI 140°-160°F

Beef Eyeof Round Roast 3-4 20-30 HI 150°-160°F

Beef Chuck EyeRoast (tenderized) 2 30-40 Hi 150°-160° F

Pork LoinRoast 3-3'/_ 35-45 10 170° F

Pork Smoked Shoulder Butt I2-3 25-30 10 170°P

Ham, Fully Cooked. boneless I 4-5 18-20 HI 140° F

Leg of Lamb, boneless 4 30-40 HI 170° F

Lamb ShoulderRoast,boneless J3-31/_ 30-35 HI170°F

Turkey Breast. boneless 3-4 30-35 HI 185°F

Total Cooking

Time

Chicken-Fryer (1) 2'/z-3_,5 60-75 HIHI I185° F

Cornish Game Hens (2) 1-1V_ 60-70 _HI 185°F

Duck (1) 4-5 90-100HI 185° F

TurkeyHam,fully-cooked 4 60-70 140° F

1. Poultry times and temperatures vary due to placement of meat thermometer.

2. Above times are approximate.

3. Preheating is optional.

4, Roasts of approximately 3 to 4 pounds are best for rotissing.

Coml_lete Cooking with Jenn-Air -- Model A905

This outstanding new cookbook by Jenn-Air

features many invaluable recipes and cooking

tips when using your Jenn-Air grill, accessories

or selective-use convection oven. 192 pages.

[]m[] FNN:AJR

3035 SHADELANO • INDIANAPOLIS IN 46226-0901

PrintedinUSA partNo 203824A Cat NOCREU312LIA

1987JennArtCompany 787

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