Jenn-Air A335 User manual

JENN-AIR
Use and Care Manual
Cooker-Steamer
Model A335
Printed in U.S.A Cat. No. CREU335UB
© 1992 Jenn-Air Company Part No,205647A 4/92

Read before operating your Cooker-Steamer
Allappliances - regardless of the manufacturer - have the potential
through improper or careless use to create safety problems. Therefore
the following safety precautions should beobserved:
1, Never use your appliancefor warming or heating the room.
2. Wear proper apparel. Loose-fitting or hanginggarments should
never be wornwhile using the appliance.
3. Donotattempt toservice, repair or replace any part of the
appliance. All ether servicing should be referred toan authorized
Jenn-Air Service Contractor.
4. Flammablematerials should not bestored near surfaceunits,
5,Donot usewateron grease fires,Smother fire orflameor usedry
chemical (such as baking soda) or foam-type extinguisher,
6. Use onlydrypotholders. Moistordamppotholders onhot surfaces
may resultin burns from steam. Do not let potholder touch hot
heating elements. Do not usea towel or other bulky cloth.
7. Children should not be left alone or unattended in area where
applianceisinuse. They shouldnever beallowedtositor standon
any partof the appliance,
8.Remember,theoutsideofyourCooker-SteamerwillbeHOT. Don't
wipeitorotherwisetouch it with your unprotected hand while itis
hot.
9, Beextremely cautiousifyou must movetheCooker-Steamerwhiie
it contains hot liquid.
10. WARNING: To avoid riskof fireand injury, do not use fordeep fat
frying.
11,Never immerse the unit,while hot,in cold water,
12. Never heat the Cooker-Steamer when empty since this could
cause warping.
13. Donotusealuminum foilto linesurface unitdrip pansorgrillbasin.
Installation of these liners may result in an electric shock or fire
hazard.
14. Donot soak or immerse removableheatingelements in water.
15,CAUTION - Do not storeitems of interest to children in cabinets
above cooktop - children climbing on the cooktop to reach items
could be seriouslyinjured.

16, Donot operate with damaged cooking element after any product
malfunction until proper repair has been made.
17. Keepall switches "OFF"when unit is not in use.
AdditionalSafety Precautions to Follow
When Using Other Parts of Your Cooktop
1. Do not touch surface units or areas near units. Surface units or
heating elements may be hot even though they are dark in color.
Areasnear surfaceunits may becomehotenough to causeburns.
Duringand afteruse,donottouchorletclothingor otherflammable
materials contact theseareas untilthey have hadsufficient timeto
cool. Other surfaces may become hot enough to cause burns -
among these surfaces is the cooktop,
2. Glazed cookware - only certain types of glass, glass-ceramic,
ceramic, earthenware,or other glazed cookwarearesuitable for
cooktop surface without breaking due to the sudden change in
temperature. Useonly such cookwareas you know has been
approvedfor this purpose.
3.Cookware handles should be turned inward and not extend over
adjacent surface heating elements to avoid burns, ignition of
flammable materials andspillage due to unintentional contactwith
the cookware.
4. Never leave surface units unattended at high heat settings, Boil
over causes smoking and greasy spilloversthat may ignite,

1. The Cooker-Steamer is to be used only
with Jenn-Air's grill assembly.
2.Beforeinstalling grill components, be cer-
tain surfacecontrols are in the"OFF" posi-
tion.
3. Place two clean grill-rocks into an empty
grillbasin withtheirhandlesrunningparal-
lel tothe front ofthecooktop.
4. Position the grill element with theterminal
plugtowardstheterminal receptacle.Slide
untilthe terminal plug is completely en-
gaged.
5. Setthe Cooker-Steamer on top ofthe grill
element.
6.The basket has dual-position handles.
usedinthelocked-downpositioninorderto
keep foods suspended above the boiling
liquid. Poachingrecipescallforfoodsto be
submerged in the boiling cooking liquid.
Usethebasket with dual-position handles
up.
HANDLESLOCKED-DOWNNote: If thecooktop contains the energy-
saver grill e_ement,turn on both front
and rear element controls.
HANDLESUP

F ]
You willfind yourCooker-Steamer a conven{entcookingutensil formaking soups, chili,
spaghettisauce and similar foods.
1. Place ingredients into the Cooker-Steamer.
2. Turnto control setting recommended in recipe, Controlsetting forfast heatmay
be on "10"or "Hi".
3. Before food or water begins to boir,turn thecontrol setting to a lower setting
(perhaps setting "5"or "6"; this will vary with your altitude above sea level, the
amount offood in the cooker,or voltage variations).
1. Donotoveffillwhenstewing.Topofliquidehouldbenoclesertotopofcookerthan
1_/2inches.
2. Use cover when making soups,stews,chili,etc.to retain heat and moisture.

Steamfoodssuch asvegetables, seafood,poultry,dessertsand breadsfor moistflavorful
results. Steaming isa nutritiouswayto cookfood, since nofat isused and morenutrients
are retained. Reheating leftovers by steaming helpsthem stay moist and fresh-tasting.
1. Add 8 cups of hottap water to the Cooker-Steamer.
2. Cover Cooker-Steamer. Turn control to "Hi".
3. Placefood intothe basket with handles locked-down.
4. Oncewater isboiling,carefullylift lid(openawayfrom youtoprevent burstofsteam
in face). Add basket to Cooker-Steamer and replacecover.
5. Reduceheatsettingto"8"tomaintain steam. Keep atleastan inchofboilingwater
under basket.
6. Steamfor time in recipeor the sameamount of time for foods simmeredin water.
7.For long term steaming, check thewater level occasionally to be sure Cooker-
Steamer doesn't dry out. Add boiling water as needed.
Important: Do not let Cooker-Steamer continue to heatwithout water; thiscan
ruin the finish.
1

•To flavor food, sprinkle with herbs
and spices or surround food with
slices of onion or lemon.
• When usingthe lid,drops of water
may form on it. Lay a piece of wax
paper or foil loosely over certain
foods, such ascustards, desserts,
or breads, toprevent condensation
from failing onto the foods.
• Whle foodissteaming,do notIft the lidoften since thisslowsor stopsthe cooking
process when steam is allowed to escape.
• Attheend ofthesteamingtime, turnthecontroloff. Carefuly remove thelidaway
from you. Remember, steam can cause severe burns.
•Carefuly removethesteambasketwithtwo large mittsor potholders. Donotalow
hot padsto soak up water.
Steamed Vegetable Guide
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Thetwo methodsofblanching areboiling and steaming. Eithermethod may be selected.
However,leafyvegetables, likespinach mustbe blanched in boiling water forquick heat
penetration. Wateryvegetables likesquashand cut sweetcorn, which loseflavorquickly
ifnotcompletely precooked,shouldbesteamed, Steam-blanching requiresanadditional
30seconds to f minute.
1. Add 1 gallon of hot tap water to the Cooker-Steamer for boiling or 8 cups for
steaming.
2.Cover Cooker-Steamer. Turn control to "Hi".
3. Steam-blanching requires the dual-position handles to be in the locked-down
position.Blanching in boiling water requires the handles to be up,
4. Place 1 pound of vegetables into basket.
5.Oncewaterisboiling, carefullyliftlid(openawayfremyoutopreventburstefsteam
in your face). Add basket to Cooker-Steamer and replace cover.
6, Reduce heatsetting to "9"to maintain boiling water or steam.
7. Blanch for recommended time.
8. Removecover. Removevegetablesand coolquicklytostop thecooking process.
9. Package, label, and place in the freezer.

• If water is usedforcooling, itshould be ascold as possible)norder to reducethe
immersion time. Otherwise, color, flavor, and nutrients will belost.
• Blanchfortherecommendedtimesinthechartbelow, Overblanchingcausesloss
of nutrients, flavor and color. On the other hand,underb[anching stimulates
enzymeactivity, which isworse than no blanching,
• Theblanching water may bereusedfor thesame product. Besure to keep the
water at theproper level.
Blanching Chart for Vegetables
* Topreserve naturalcolor, soak for 5 minutesin a solution of 1 teaspoon ascorbic
acid and I quartwater before b(anching.
9

1. Cool before washing. Wash inhot water and liquid detergent insink. Any minor
splatteronnonstick aluminumsurfaces canbe removedwith plasticscrubber.(DO
notcleantheCooker-Steamer bodyin dishwasherasdishwasherdetergent could
damage finish.)
2. Grease stains on nonstiek atuminum surfaces can be removed with a soapy
S.O.S.or Brillopad, butrub very gently. (Donotscrub hardor usea soapless pad
since it may remove the black finish.)
3. Wirebasket may be c/eaned in sink or dishwasher,
4. The cover cleans quicklyand easily and won't stainor discolor under normaluse.
Milddetergent insink isall that'snecessary tokeep itbrightand attractive,Harsh
cleansers or scouring powders should NEVER be used asthey candamage the
surface,
10

4 tablespoons butter or margarine Poaching Liquid:
1/2 cup aft-purposeflour 8 cups water
1 teaspoon salt 2 cups dry whitewine
1 teaspoon pepper 1 1/2teaspoons dried parsley flakes
1/2 teaspoon oregano (optional) (or 1 tablespoonsnippedfresh parsley)
2 poundsstewing beef,cut in 1 1/2"1 1/2teaspoons grated limepeel
cubes 8 whole peppercorns
2 medium-size onions roughly chopped 2 bay leaves
8 cups boiling water or stock 1 carrot, cut into 2" pieces
6 carrots, scraped and cut in 1"chunks 1 stalk celery, cut into 2" pieces
6 medium-size baking potatoes_ I small onion, sliced
washed, unpeeled, cut in quarters I wholepan-dressed trout, bass,
2 cloves garlic, peeled and halved whitefish or flounder (up to 12" long) or
1 bay leaf salmon piece
1 cup chopped celery ribsand leaves
1 whole clove For poaching liquid: In Cooker-Steamer,
4 or 5 sprigs parsley combine all ingredients. Heat toboiling.
Soysauce Simmeron setting"4"covered, 15minutes.
Chopped parsley for garnish Place fish inbasket. Lower basket into
simmeringliquid.Add moreboiling waterto
Melt butter in Cooker-Steamer on "8". Mix cover fish ifnecessary. Simmeronsetting
flour, salt,pepper, andoregano in a paper "4"or "5", covered, until fish flakeseasily.
bag. Add beef chunks and shaketo coat, Todeterminecookingtime, measurethick-
Brown meat on airsides in butter. Dredge hessoffish. Cook fish 9 to 11minutes per
onionsinflourmixtureandaddtomeatand inchof thickness.
brownlightly.Add waterorstock andstir to
scrape airbrownbits from bottom. Reduce 3 to 4 servings perpound.
temperature to "4" and simmer 30 min-
utes.Add carrots and potatoes.Tie gadic,
bay leaf, celery, whole clove, and parsley
sprigsin cheesecloth and add topot.Sim-
mer, covered, for t hour more.Remove
spice bag and discard. Taste for season-
ings:add soysauoetotaste. Serveinsoup
bowtssprinkled with chopped parsley.
6 to 8 servings.
11

STEAMED CHICKEN & VEGETABLES
2 quarts water
4 bone-in chicken breast halves
(about 1 1/2 pounds) skin removed
1/2 pound baby carrots, pared and
trimmed
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves,
crushed
1 medium zucchini, cut into julienne
strips
1 medium summer squash, cut into
julienne strips
In Cooker-Steamer heat water to boiling.
Place chicken and carrots in basket with
handles locked-down. Sprinkle chicken with
marjoram and rosemary. Place basket in
cooker. Cover. Steam on setting "8", 10
minutes. Add zucchini and yellow squash.
Steam, covered, 5 to 10 minutes, or until
chicken near bone is no longer pink, juices
run clear and vegetables are tender-crisp.
4 servings.
wmm FNN
3035 SHADELAND • INDIANAPOLIS IN 46226 0901