Jenn-Air A0320 User manual

mJENN-AIR
Use and CareManual
Rotiss-Kebab Accessory
Model A0320
prLntedinU.S.A.Cat. No. CRC320UC
01995 Jenn-ArtCompany Part No. 209483A 3/95

Read before operating your
Rotiss-Kebab
All appliances -regardless ofthe manufacturer -have the potential
through improper or careless use to create safety problems,
Therefore the following safety precautions should be observed:
1.Never use your appliance for warming or heating the room,
2, Childrenshouldnotbe left alone or unattended inareawhere
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 usingthe appliance.
4.Do not repair or replaceany part of the appliance unless
specifically recommended in this manual. Allother servicing
should be referred to an authorized Jenn-Air Service Con-
tractor.
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 atowel 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 orskewers
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.
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13. CAUTION - Donotstoreitemsof interest to childrenin
cabinets abovecooktop -childrenclimbingon thecooktop to
reach itemscould beseriously injured.
14. Donot operatewith damaged cooking element after any
product malfunction until proper repair has been made.
Additional Safety Precautionsto Follow
When usingOther Parts ofYour Cooktop
1. Donot touch surfaceunits or areas near units. Surfaceunits
or heating element may be hoteven though they are dark in
color. Areas near surface units may becomehot enough to
causeburns. Duringandafter use,do nottouchor letclothing
or other flammable materials contact these areas until they
havehadsufficient timeto cool. Other surfacesmay become
hot enough to cause burns - among these surfaces is the
cooktop.
2. Never leave surface units unattended at high heat settings.
Boil over causes smoking and greasy spillovers that may
ignite,
3. Glazedcookware -onlycertaintypes ofglass,glass-ceramic,
ceramic,earthenware,orotherglazedcookwarearesuitable
for cooktop surface without breaking due to the sudden
changeintemperature.Useonlysuchcookwareasyou know
hasbeen approved for this purpose.
4.Cookware handlesshould be turned inward and not extend
over adjacent surfaceheating elements to avoid burns,
ignition of flammable materialsand spillage due to uninten-
tionalcontact withthe cookware.
5. Keep all switches "OFF" when unit is not in use.
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1. Beforeinstallinggrillcomponents,becertain __ ___
surfacecontrolsarein the OFF position. /l|_i_.ll/_/,,__
2. Place the linerpanintoanemptygrillbasin IYI//II__---_
withthe openingnext to the terminal block._ '
The liner pan mustbeused since it supports
thegrill element,
3. Positionthe grill element with the terminal
plugtowardsthe terminal receptacle.Slide Fig. A
thee_ementtowards the receptacle untilthe
terminal plug is completelyengaged(See
Fig. A). ,,_J_•
4. Thegrill element should restflat on the side
ledges of the grill liner pan. Do not place
black grill grates over grill element,
5. Unfoldfront and rearsupports of rotiss
accessoryuntileach is standingvertically.
Next,liftthesidepaneland engagethetabs Fig. B
ateachendofsidepanelintotheslotsinthe
frontand rear supports(See Fig. B).
6, Set the accessorybase intothe grill basin
withtheopensidenexttotheairgrille.Thus,
the legwillfitintoa slotontheoutsideedge
of the basinpan. (See Fig. C.)
7. Attachmotortorearsupportbyinsertingthe
two motor mounting studs into the two
keyhole-shapedslots in thesupport (See Fig,C
Fig. D). Themotorshould be positioned
horizontallywiththepower cord pointed
upward. CAUTION: Positionmotor cord
aroundthe outsideoftheRotiss-Kebabto
prevent motorcord from touchingthe grill
element. To turnonmotor,plugcordintoan
outlet.
8. The accessorycan now beassembledfor
useas a rotisserieorfor preparingkebabs. Fig. B
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9. Attach thehandleto the spit.
10. Kebab: Use the spit, thetwo wire-wheels and thefour double-prong skewers.
• Put thewirewheels on thespitby inserting thespit through thecenter hub ofthe
wheel. Align spokes ofwheel with marks onspit before tightening thethumbscrew
(See Fig. E).
•Insert the completed spit into 1/4"square in motor; letthehandle end rest in the
frontsupportgroove.
• Attach kebab skewersto thewheels by insertingthe open endsinto a loop on the
wheel near back of accessory (See Fig. F).
• Theskewer handleis then snapped over the corresponding loop on thewhee_
near the spit handle. (See Fig.G).
Fig.EFig. F Fig. G
11.Rotisserie; Use thespit and two of thefour meat holdersfor supporting food.
(Note: Use thefour meat holdersfor securing two cornish hens.)
• After spit has been inserted through meat and meat holders tightened, check the
balance(See Fig.H).
• Insert spit into 1/4" squarein motor; let thehandle end rest in thefront support
groove. (See Fig. I) Thehandle of thespit is removable for easier storage.
Fig. H Fig. I
12. Cleaning: All parts (otherthan themotor) may be cleanedin the sink with
dishwashing detergent or in dishwasher. Themotor may bewiped with a damp
dishcloth.

Kebabs makeany mealfestive.Leanlambisthetraditionalmeatforshisk kebabs,but
chunksof beef, pork,poultry,seafoodand pre-cookedmeat arealsogood.
Thefollowingaresuggestionsforcreatingkebabs:
• To allowcorrectspacingbetweenthetwoprongsonskewer,keepprongsasparallel
as possiblewhen puttingfoodon skewers.
•Somefoods are easierto inserton skewersif firstpiercedwithatoothpick.
• Preheatingtheelementisnot necessary.Turn element on after food hasbeen
placed onaccessory.
• HI is therecommended settingfor cooking most kebabs. Skewer cooking isbest
when donequickly as long cooking times tend to dry out kebabs.
•Cookingtimeswillalsovaryaccordingtothetypesoffoodsbeingcooked. Thetime
range willbefrom 30 to 60 minutes onthe HIsetting. Asan examplepre-ceoked
polish sausage with canned fruit will cook in30 minutes, whereasbeef and raw
vegetables could take60 minutes.
• Voltage differences may makecooking times slightlydifferent at vadous times.
• Cut meat into one-inch cubes,
• Meat usually should be marinated to provideextra tenderness and flavor. Brush
marinadeover the kebabs as they cook.
• Forraremeat,cubes should be placed closetogether; for well-done, leave a space
between cubes.
• Avoid overcookingskewered meat;it isusually moretenderand tastywhencooked
rareor medium.
• Raw or firm vegetables may need to be par[ially cooked so that they will be done
at thesame time as themeat. Onions, potatoesand squash are best if parboiled
or partiallymicrowaved.
• Partially cooked bacon can bewrapped around vegetables such as squash or
mushroomsbeforeplacingon skewersto prevent drying out. Whilecooking, brush
kebabswithmadnade, peanut or oliveoil, herb butter or fruit juiceto keepfood
moist.
• Meat, vegetables or fruits can bealternated on the same skewer or skewered
separately due to differences in cooking time.
• Thereare numerousfood combinations that can beused such as: beef cubes,
cherry tomatoes ortomato wedges,and greenpeppersquares; beef cubes,
zucchinislices, and mushrooms;ham and yamcubes and apple slices;polish
sausage,peaches,peers,andpineapples.
•Thespitwith skewerswill fit acrossthesinkwhile foodis being added; making
preparationeasier.
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Spitroastingisanexcitingwayto preparemeatandfoodsthat needverylittleattention
whiletheyare cooking.
The followingareguidelinesfor usingthe rotisserie:
• Themeat mustbewellbalancedandcenteredonthespit. Spearmeat, thenseoure
itwith thetwo meat holders. Checkthe balanceby holdingthe spitacrossyour
palms. (Seepage5, Fig.H). Ifthespitand meat donotrotateeasilyandevenly,
removethemeat holdersandmeat on spitandtry again.
•Poultryshouldbetrussedwiththelegsandwingsheldclosetothebody(nottucked
behindasonewouldusuallydoforovenroasting).Tie thebirdatintervalstomake
sureit staysinacompactbundle.
•Rolled roastsand other large pieces of bonelessmeat shouldbetied firmly at
intervalswithheavystring.
• Don'tcrowdthe spit.Thereshouldbea fewinchesfree at eachendtoallowroom
forthe meatholdersand alsobecausethe heatingelementdoesnotrunthe entire
lengthofthespit.
•The mostaccuratewayto determinewhenthemeatis cookedas desiredisto use
a meatthermometer.Turnoffheat and the rotisseriemotor;insertthermometer
intothethickestpart ofthe meat.Be certafnthatthe thermometerbulb does not
touchbone,fat,or thespititself.
•Sincethemeatwillcontinuetocookafterit hasbeen removedfromthe heat, itis
advisableto take meatthatistobeservedrareor mediumofftherotisseriewhen
themeat thermometerregisters5 degreesbelowthe temperaturespecified.
•Letthemeat stand10 to 15 minutesbeforecarving.Meat will beeasier to carve
andlessjuiceswill be lostifmeat isalrowedto restbeforebeingcarved.
•Forbestresults,buytop grademeat. Thereare manymeat marinadeswhichwilt
helptenderizelass expensivecutsof meat.
• To helpretainmeat juices,saltafter cookingiscompleted.
•Differencesinvoltageindifferentareasmayaffectthetime neededto roastmeat.
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_i__I ......_FI
s_
1. Poultry times and temperatures vary due to placement of meat thermometer.
2. Abovetimes are approximate.
3.Preheating is optional.
4.Roasts ofapproximately 3 to 4 pounds arebest for rotissing.
JENN-AIR
3036 SHADELAND • INDIANAPOLIS. IN 46226-0901