Jenn-Air S101, S120, G102, C202, C221 Use And Care Manual

JENN-AIR

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Use and Care Manual

i Grill-Range

MODELS SlO0, S101

About YourJenn-Air

Your Jenn-Air Grill-Range offers new vistas in food preparation. The
countertop grilling of meats, fish or fowl isone of the most attractive

and succulent methods of preparing these foods.., aunique flexibility
made possible by Jenn-Air's patented integral ventilation system.

Your Jenn-Air oven is also a fine full featured "bake and broil" oven.
Since this manual explains how you can obtain the best use of your

Jenn-Air, it is essential that you follow the instructions carefully. This
will enable you to fully enjoy andproperly maintain your Jenn-Air and
will also assure you of achieving the finest cooking results with the
foods you prepare.., year after year.

Should you have any questions about using your Jenn-Air appliance,
write to us. Be sure to provide the model number of your appliance.

ConsumerRelationsDepartment
Jenn-AirCompany

3035 Shadeland Avenue

Indianapolis, IN 46226-0901

SAFETY

PRECAUTIONS

Read before operating your range

All appliances -- regardless of the manufacturer -- have the

potential through improper or careless use to create safety prob-
lems. Therefore the following safety precautions should be
observed:

1. Be sure your appliance is properly installed and grounded
by a qualified technician.

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

3. 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.

4. Wear proper apparel. Loose-fitting or hanging garments
should never be worn while using the appliance.

5. 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

Contractor.

6. Flammable materials should not be stored in an oven or
near surface units.

7. Do not use water on grease fires. Smother fire or flame or
use dry chemical or foam-type extinguisher.

8. 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.

g. Use proper pan size. Many appliances are equipped with

one or more surface units of different size. Select utensils
having flat bottoms large enough to cover the surface unit

heating element. The use of undersized utensils will expose

a portion of the heating element to direct contact and may

result in ignition of clothing. Proper relationship of utensil

to heating element will also improve efficiency and perfor-

mance.

10. Never leave surface units unattended at high heat settings.
Boil over causes smoking and greasy spillovers that may

ignite.

11. On conventional element ranges make sure that drip pans

are in place. Absence of these pans during cooking may
subject wiring or components underneath to damage.

12. Do not use aluminum foil to line surface unit drip pans, grill

basin or oven bottom. Installation of these liners may result
in an electric shock or fire hazard.

13. Glazed cooking utensils -- only certain types of glass,

glass-ceramic, ceramic, earthenware, or other glazed uten-
sils are suitable for range top surface without breaking due
to the sudden change in temperature. Use only such uten-

sils as you know have been approved for this purpose.

14. Utensil handles should be turned inward and not extend

over adjacent surface heating elements to avoid burns,
ignition of flammable materials and spillage due to uninten-

tional contact with the utensil.

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

16. CAUTION -- Do not store items of interest to children in

cabinets above a range or on the backguard of a range

--children climbing on the range to reach items could be

seriously injured.

17. Do not touch surface units or areas near units, heating

elements or interior surfaces of oven. Surface units or heat-

ing elements may be hot even though they are dark in color.
Areas near surface units and interior surfaces of an oven

may become hot enough to cause burns. During and after
use, do not touch or let clothing or other flammable mate-

rials contact these areas until they have had sufficient time

to cool. Other surfaces may become hot enough to cause

burns --among these surfaces are the cooktop, the upper
door frame and glass, oven vent opening and surfaces near

the opening, and the top edge of the control panel.

18. Use care when opening oven door. Let hot air or steam
escape before removing or replacing food.

19. Do not heat unopened food containers. Build-up of pres-
sure may cause container to burst and result in injury.

20. Keep oven vent ducts unobstructed.

21. Always place oven racks in desired location while oven is
cool. If rack must be moved while oven is hot, do not let

potholder contact hot heating element in oven.

22. Clean only parts listed in this manual and use procedures
recommended.

23. Do not cook on glass-ceramic cooking surface if the cook-
top is broken. Cleaning solutions and spillovers may pene-
trate the broken cooktop and create a shock hazard.

Contact an authorized Jenn-Air Service Contractor.

24. Clean glass-ceramic cooktops with caution. If wet sponge
or cloth is used to wipe spills on a hot cooking area, be
careful to avoid steam burns. Some cleansers can produce

noxious fumes if applied to a hot surface.

25. Do not operate with damaged cooking element after any
product malfunction until proper repair has been made.

26. Keep all switches "OFF" when unit is not in use.

Cooktop and

Grill Operation

Cooktop and Grill Controls

Ventilation

Ventilation System and Grille Oven Vent

Oven Light Switch - $101

OR Clock and

Ventilation

System Timer Oven

Switch - Indicator

Sl00

Surface

Light

Surface Controls

Controls

Oven

Knob Knob

Container

Ventilation System Switch - SIO0

• Use to turn on ventilation system. (See page 9.)

Ventilation System and Oven Light Switch - SIO1

• Use to turn on ventilation system or oven light manually. (See page 9.)

Surface Indicator Light

• Will glow when a surface unit is on. (See page 10.)

Surface Controls

• Use to provide variable heat to cooktop heating elements or grill element. (See
page 10.)

Clock and Minute Timer

• Features time of day and MINUTE TIMER. (See page 24.)

Grease Container

• Collects grease when grilling or using other accessories; or spillovers when
using conventional coil cartridge. (See page 21.)

{ NOTE: For information on oven controls, see page 24. l

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Ventilation System

The built-in ventilation system removes cooking vapors, odors and smoke from foods

prepared on the cooktop, grill and grill accessories.

Using the Ventilation System

• Model $100: to operate the ventilation system man ually, push the on/off switch
located in front of the ventilation grille.

• Model $101: to operate the ventilation system man-
ually, push the fan symbol on the three position

VENTILATION AND OVEN LIGHT SWITCH located

in front of the ventilation grille. To turn the fan off,
push the switch to the middle position. If the light

symbol is pushed, the oven light will be turned on.

• The ventilation system will operate automatically when the grill element is in

use.

• Besides using the ventilation system to remove cooking vapors and fumes, it

can be used to cool baked pies, cakes or hot utensils. To cool an item, set it on
the ventilation grille and turn on the fan. The air being pulled over the item will
quickly cool it. Be careful not to cover the entire ventilation grille.

• The fan can be used to remove strong odors from the kitchen as when chopping

onions near the fan.

Cleaning the Ventilation System

Ventilation Grille: The surface grille lifts off easily.

, Wipe clean or wash in sink with mild household detergents.

May be cleaned in dishwasher. NOTE: The oven vent is
located under the grille. When using the oven, hot and moist

air may be noticed in this area. Be careful not to spill any-
thing into this vent.

Filter= Turn off ventilation system before removing. The filter is a permanent type
and should be cleaned when soiled. Clean in sink with warm water and liquid dishwash-

ing detergent or in dishwasher.

IMPORTANT: Filter should always be placed at an angle. As you face the front of the
range, the top of the filter should rest against the left side of the vent opening and the
bottom of the filter should rest against the right side of the ventilation chamber at the

bottom. DO NOT OPERATE SYSTEM WITHOUT FILTER.

Ventilation Chamber: This area, which houses the filter, should be cleaned in the

event of spills or whenever it becomes coated with a film of grease. May be cleaned with
paper towel, damp cloth or sponge and mild household detergent.

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Surface Controls

The variable heat controls for the cooktop cartridges and g rill element provide flexibil-
ity in heat setting selection.

To Set Controls

• Since the controls are a push-turn type, they must be pushed down before turning. To set
(from the OFF position), push down on control knob and turn in either direction to desired

heat setting.

• When control is in any position, other than OFF, it may be turned in any direction without
pushing down.

• The SURFACE INDICATOR LIGHT will glow red when any surface heating element is ON.

3.

Control Locations

1. Left rear heating element or grill

2. Left front heating element

3. Right front heating element or grill

4. Right rear heating element

I Note" The "Energy-Saver" grill element (right) is included with Model$101.This

permits utilizing only half of the grill area, ifdesired, or usingdifferent heatsettings
for the front and rear position of the element. When using this element, both

surface controls, front and rear, must beturned on in order to usethe fullgrill area. Energy-Saver

Suggested Control Settings

The size and type of utensils and the amount and type of food being cooked will influence the
setting needed for best cooking results. Electrical voltage may also vary; this will affect the needed
control setting. The setting indicted should serve as a guide while you become familiar with your

range.

HI A fast heat to start cooking quickly, to bring liquids to a boil, to preheat oil for deep fat

frying. Use for most grilling.

7-10 (Medium High) For fast frying or browning foods, to maintain rapid boil of large amounts of

food, to maintain oil temperature for deep fat frying.
5-6 (Medium) For foods cooked in adouble boiler, sauteing, slow boil of large amounts of food.
3-4 (Medium Lo) To continue cooking foods started on higher settings.
LO-2 Maintaining serving temperatures of foods, simmering foods, melting butter or chocolate.

The heat controls offer flexibility in heat setting selection. On settings other than HI, you may
adjust the controls above or below the numbered setting for best results. This applies to settings

when using cooktop cartridges or when using the grill or any of the grill accessories. Suggested
settings are provided as general guidelines.

Cleaning and Removing Control Knobs

To remove knobs, turn to OFF position. Wash knobs in warm soapy water or dishwasher; do not

use abrasive cleansers or materials. To replace knobs, match flat part of knob opening with the

spring on the shaft, returning in OFF position.

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Using Cooktop

Cartridges

Cooktop cartridges, either conventional coil, glass-ceramic or solid element, can be

installed on either side of the range.

To Install Cartridges

1. If the grill element, grill-rocks or grates are in place, remove before installing
a cooktop cartridge. Clean grill basin of any grease accumulation. (See page 21
for cleaning recommendations.)

2. To install any of the optional cooktop cartridges, first be sure control knobs are
turned OFF. Position the cartridge terminal plug towards the terminal receptacle.

This receptacle is located at the front of the left side and at the back of the right side
of the range.

3. Slide the cartridge towards the receptacle until the cartridge terminal plug is
completely engaged.

4. Lower the opposite end of the cartridge into the range top until it is flush with the
surface. Your cooktop is now ready to use.

To Remove Cartridges

1. Control knobs must be in the OFF position and the cartridge should be cool.

2. Lift up on the "tab" located on the cartridge until top of cartridge clears the opening
on the range by about 2 inches. Lifting the cartridge too high while still engaged in
the receptacle could damage the terminal plug.

3. To disengage terminal, hold cartridge by the sides and slide away from the
terminal receptacle. Lift out when fully unplugged.

To Store Cartridges

1. A storage tray, Model A350, is available and can be used for storing a cartridge.

2. Do not stack cartridges where they may fall or be damaged. Never store other

materials on top of the glass-ceramic cartridges since this could damage or mar

the surface.

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Conventional

Coil Cooktop

For best results, most efficient use of electricity and to prevent damage to the conven-

tional coil elements, select cookware as described below.

The variable control setting allows flexibility in selecting desired heat. The HI setting
should be used only to start cooking. The control should then be turned to a lower

setting. Energy can be saved by avoiding unnecessary rapid boiling of foods and
covering utensils when bringing water to a boil. Use the lowest setting possible to
maintain correct frying temperature to avoid excessive splattering. Use atight fitting lid
on utensils to speed cooking.

Retained heat in the elements can be used to finish cooking.
Do not allow pans to boil dry as this could damage both the cooktop and pan.

Selecting Proper Cooking Utensils

• Select cookware with flat bottom_. Flat bottom pans are the fastest and best
conductors of heat and provide the most consistent and satisfactory results. The
entire bottom of the utensil should touch the heating element evenly. Avoid using

utensils with convex, concave or irregular bottoms. A utensil which is not flat

receives the most heat at the point of contact, which causes "hot spots" and
uneven heat distribution. Hot spots can result in scorching or burning of the food.
Uneven heat distribution slows the cooking process and wastes energy.

• To determine if a utensil is flat, lay a straight edge ruler against the bottom.

• Do not use a wire trivet or any kind of heat retarding pad between the utensil and
element. Reduce the heat control setting instead.

• Do not use utensils that extend more than 1 inch on either side of the element.
(See exceptions for canning on page 13.) Use the correct size pan for the size of

the heating element.

• Do not use large diameter canners or utensils except when boiling water or
canning. Sauce mixtures, syrups and fried foods all cook at much higher temper-

atures than boiling water and could eventually reflect damaging heat to the
adjacent component parts of the range, shorten life span of heating element,

damage and discolor drip pans or cause impossible to clean spots on metal
surfaces. These problems are increased when the HI setting is used excessively

with oversized cooking utensils.

• Do not use any vessel with a turned down flange around the bottom.

• Special cooking equipment without flat bottoms, such as the Oriental wok, should

not be used on the cooktop. Only use the Jenn-Air wok accessory, Model A 140,

on the range. It has a special heating element designed to elimate problems

associated with using traditional round bottom woks on the conventional coil
cartridge, such as shortening the life of the heating element.

12

Cleaning the Conventional Coil Cooktop

The cooktop cartridge does not need to be removed from the range for normal cleaning.
Never immerse cartridge in water to clean. This can damage wiring. A drain hole within

the cartridge permits drainage of normal spills into the porcelain drain pan where it will

drain into the grease container. Interior and bottom of cartridge may bewiped clean with
detergent solution if necessary.

Cartridge terminals, if dirty, may be polished with S.O.S. pad, but must be cleaned
thoroughly of soap and dried thoroughly before being inserted into range.

Heating Elements: Under normal conditions, most soil will burn off elements. The

heating elements unplug for your convenience in cleaning the drip pans. Lift slightly
and pull away from receptacle. DO NOT IMMERSE IN WATER. To replace elements,
push completely into the receptacle. Make sure the elements fit flat inside the chrome

bowl.

Drip Pans: To keep the like-new appearance, clean frequently and never allow

anything to burn on twice. Remove soiled pans (first remove heating element). Clean

lightly soiled pans with soap and water or clean in dishwasher. Difficult to remove spots
can be cleaned by rubbing lightly with soapy S.O.S. pads or nonabrasive cleansers
such an Bon Ami. To help release burned on soil, soak in a solution of 1/2 cup ammonia
and 1 gallon warm water or boil in 2 quarts of water for 20 minutes. (All drip pans cannot
be boiled at once because element being used must have adrip pan in place.) Do not

use abrasive cleansers, steel wool or cleansers not recommended for use on chrome. A
bluing of the drip pans indicates improper utensil selection and/or using excessively

high heat and cannot be removed.

Stainless Steel Areas: See page 22 for cleaning instructions for stainless steel
areas.

NOTE;Ifexcessivespill-overoccurs,checkthegreasecontainer.

CanningHome t!

RIGHT WRONG WRONG

Canning should bedone on the conventional coil element only. Canning element accessory,
Model A145, makes it possible to use large oversized, flanged or rippled bottom utensils with
conventional coil cartridge.

Follow These Procedures When Canning

• Bring water to boil at HIsetting; after boiling has begun, reduce heat to lowest setting
that will maintain boiling.

• Make certain canner fits over center of surface unit and is not supported by the rim of
the cartridge. If itcannot be centered properly, use a smaller diameter utensil.

• Flat-bottomed canners give the best canning results. Canners with other than flat
bottoms, such as flanged or rippled bottoms (often found in enamel ware) should not

be used.

• Usecanning recipes from areputable source such as the manufacturer of your canner,
manufacturers of canning jars and the U.S. Department of Agriculture Extension

Service.

• Remember that canning is a process that creates large amounts of steam. Be careful
and follow equipment instructions to avoid burns from steam or hot utensils.

• Remember that if your area has low voltage at times, canning may take longer than
indicated by the directions.

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