Downdraft Ventilation System; Important; Home Canning - Jenn-Air JED8130 Guide D'utilisation Et D'entretien

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

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.
B C
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