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mJENN-AIR
Use and Care Manual
Rotiss-Kebab Accessory
Model A0320
prLntedinU.S.A. Cat. No. CRC320UC
01995 Jenn-ArtCompany Part No.209483A 3/95
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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, Childrenshould notbe left alone orunattended inarea 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 usingthe appliance.
4. Do not repair or replace any part of the appliance unless
specifically recommended inthis manual. All other servicing
should be referred to an authorized Jenn-Air Service Con-
tractor.
5. Flammable materials should not bestored 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 orother 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 - Do notstore items of interest to children in
cabinets abovecooktop - childrenclimbingon 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 Precautionsto Follow
When using Other Parts ofYour Cooktop
1. Donot touch surfaceunits orareas near units. Surface units
or heatingelement may be hoteven though they are dark in
color. Areas near surface units may become hot 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. Neverleave 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,or otherglazedcookwarearesuitable
for cooktop surface without breaking due to the sudden
changeintemperature. Useonlysuchcookware asyou know
has been approved for this purpose.
4. Cookware handlesshould beturned inward and not extend
over adjacent surface heating elements to avoid burns,
ignition of flammable materialsand spillage due to uninten-
tional contact withthe cookware.
5. Keepall switches "OFF" when unit is not in use.
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1. Beforeinstallinggrillcomponents,becertain __ ___
surfacecontrolsare in the OFF position. /l|_i_.ll/_/,,__
2. Place the linerpan intoan emptygrill basin IYI//II__---_
withthe openingnext to the terminalblock. _ '
The liner pan mustbe used since it supports
the grill element,
3. Positionthe grill element with the terminal
plugtowards the terminal receptacle. Slide Fig. A
thee_ementtowardsthe receptacle untilthe
terminal plug is completely engaged (See
Fig. A). ,,_J_•
4. The grill element should restflat onthe side
ledges of the grill liner pan. Do not place
black grill grates over grill element,
5. Unfold front and rear supports of rotiss
accessoryuntileach is standingvertically.
Next,liftthesidepaneland engagethetabs Fig. B
ateachendofsidepanelintothe slotsinthe
frontand rear supports(See Fig. B).
6, Set the accessorybase into the grill basin
withtheopensidenexttothe airgrille.Thus,
the legwillfit intoa slotonthe outsideedge
of the basin pan. (See Fig. C.)
7. Attachmotortorear supportbyinsertingthe
two motor mounting studs into the two
keyhole-shapedslots in the support (See Fig,C
Fig. D). The motor should be positioned
horizontallywith the power cord pointed
upward. CAUTION: Positionmotor cord
aroundthe outsideof the Rotiss-Kebabto
prevent motorcord from touchingthe grill
element. To turnon motor,plugcordintoan
outlet.
8. The accessorycan now be assembledfor
useas a rotisserieorfor preparingkebabs.
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Fig. B
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9. Attach the handle to the spit.
10. Kebab: Use the spit, the two wire-wheels and the four double-prong skewers.
• Put the wire wheels on the spit by inserting the spit through the center hub of the
wheel. Align spokes of wheel with marks onspit before tightening the thumbscrew
(See Fig. E).
• Insert the completed spit 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 loop on the
wheel near back of accessory (See Fig. F).
• The skewer handle is then snapped over the corresponding loop on the whee_
near the spit handle. (See Fig. G).
Fig. E Fig. F Fig. G
11. Rotisserie; Use the spit and two of the four meat holders for supporting food.
(Note: Use the four meat holders for 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" square in motor; let the handle end rest in the front support
groove. (See Fig. I) The handle of the spit is removable for easier storage.
Fig. H Fig. I
12. Cleaning: All parts (other than the motor) may be cleaned in the sink with
dishwashing detergent or in dishwasher. The motor may be wiped with a damp
dishcloth.
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Kebabs makeany mealfestive. Leanlamb is thetraditionalmeat for shiskkebabs,but
chunksof beef, pork,poultry,seafoodand pre-cookedmeatare alsogood.
The followingare suggestionsforcreatingkebabs:
• To allowcorrectspacingbetweenthetwoprongsonskewer,keepprongsasparallel
as possiblewhen puttingfoodon skewers.
• Somefoods are easierto inserton skewersif firstpiercedwitha toothpick.
• Preheatingthe element is not necessary. Turn element on after food has been
placed on accessory.
• HI is the recommended settingfor cooking most kebabs. Skewer cooking is best
when done quickly as long cooking times tend to dry out kebabs.
• Cookingtimeswillalsovaryaccordingtothetypesoffoodsbeingcooked. Thetime
range willbe from30 to 60 minutes onthe HI setting. As anexamplepre-ceoked
polish sausage with canned fruit will cook in 30 minutes, whereas beef and raw
vegetables could take 60 minutes.
• Voltage differencesmay make cooking times slightlydifferent at vadous times.
• Cut meat into one-inch cubes,
• Meat usually should be marinated to provide extratenderness and flavor. Brush
marinade over the kebabs as they cook.
• For rare meat,cubes should be placed closetogether; for well-done,leave a space
between cubes.
• Avoid overcookingskewered meat;it isusually moretenderand tastywhen cooked
rare or medium.
• Raw orfirm vegetables may need to be par[ially cooked so that they willbe done
at the sametime as the meat. Onions, potatoesand squashare best if parboiled
or partiallymicrowaved.
• Partially cooked bacon can be wrapped around vegetables such as squash or
mushroomsbefore placingon skewersto preventdrying out. While cooking, brush
kebabs with madnade, peanut or olive oil, herb butter or fruit juice to keep food
moist.
• Meat, vegetables or fruits can be alternated on the same skewer or skewered
separately due to differences in cooking time.
• There are numerous food combinations that can be used such as: beef cubes,
cherry tomatoes or tomato wedges, and green pepper squares; beef cubes,
zucchinislices, and mushrooms;ham and yam cubes and apple slices;polish
sausage,peaches, peers,and pineapples.
• The spitwithskewerswill fit acrossthe sink while food is being added; making
preparationeasier.
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Spitroastingisan excitingwayto preparemeatand foodsthat needverylittleattention
whilethey are cooking.
The followingare guidelinesfor usingthe rotisserie:
• Themeat mustbe wellbalancedandcenteredonthespit. Spearmeat, thenseoure
itwith thetwo meat holders. Checkthe balanceby holdingthe spitacrossyour
palms. (Seepage5, Fig.H). If the spitand meat donotrotateeasilyandevenly,
removethe meat holdersand meat on spitand try again.
• Poultryshouldbetrussedwiththelegsandwingsheldclosetothebody(nottucked
behindas onewouldusuallydoforovenroasting).Tie thebirdatintervalstomake
sureit staysina compactbundle.
• Rolled roastsand other large pieces of boneless meat shouldbe tied firmly at
intervalswithheavy string.
• Don'tcrowdthe spit. There shouldbea few inchesfree at each end to allowroom
forthe meatholdersandalso becausethe heatingelementdoesnot runthe entire
lengthof the spit.
• The mostaccuratewayto determinewhenthemeat is cookedas desiredisto use
a meatthermometer. Turn offheat and the rotisseriemotor;insertthermometer
intothe thickestpart ofthe meat. Be certafnthat the thermometerbulb does not
touchbone,fat, or the spit itself.
• Sincethe meatwillcontinuetocookafter it has been removedfromthe heat, itis
advisableto take meatthatisto be served rareor mediumoff the rotisseriewhen
the meat thermometerregisters5 degreesbelowthe temperaturespecified.
• Letthe meat stand10 to 15 minutesbeforecarving. Meat will be easier to carve
andlessjuiceswill be lost ifmeat is alrowedto rest beforebeing carved.
• Forbest results,buytop grademeat. There are manymeat marinades whichwilt
helptenderizelass expensivecutsof meat.
• To helpretainmeat juices,salt after cookingiscompleted.
• Differencesinvoltageindifferentareasmay affectthe time neededto roastmeat.
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.... _V
_,_ I
_i__I ......_F I
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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.
JENN-AIR
3036 SHADELAND • INDIANAPOLIS. IN 46226-0901
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