Maytag ELECTRIC DOWNDRAFT SLIDE-IN RANGE User Manual

JENN-AIR ELECTRIC DOWNDRAFT SLIDE-IN RANGE

USER

G U I D E

TABLE OF CONTENTS

Safety Instructions ................................................................... 1-3

Ducting Information.................................................................... 3

Surface Cooking....................................................................... 4-8

Oven Cooking ........................................................................ 9-16

Care & Cleaning.................................................................. 17-19

Maintenance ............................................................................... 20

Accessories & Cartridges ....................................................... 21

Before You Call for Service ................................................... 22

Warranty .................................................................................... 23

Guide de l’utilisateur................................................................ 24

Guía del Usuario ....................................................................... 48

Form No. D/11/03 Part No. 8113P431-60 74005523 ©2003 Maytag Appliances Sales Co. Litho U.S.A .

SURFACE COOKING

OFF

h

i

l

o

8

4

2

6

SURFACE CONTROLS

Use to turn on the surface elements. An
infinite choice of heat settings is available
from lo to hi. The knobs can be set on or
between any of the settings.

SETTING THE
CONTROLS

1. Place pan on surface element.

2. Push in and turn the knob in either

direction to the desired heat setting.

• The control panel is marked to
identify which element the knob

controls. For example,
indicatesright front
element.

3. There is an indicator light above each

control knob. When a surface control
knob is turned on, the light will turn on.
The light will turn off when the surface
element is turned off.

4. After cooking, turn knob to OFF.

Remove pan.

CAUTION

BEFORE COOKING

• Always place a pan on the surface unit
before you turn it on. To prevent dam­age to range, never operate surface
unit without a pan in place.

• NEVER use the cooktop as a storage
area for food or cookware.

DURING COOKING

• Be sure you know which knob controls
which surface unit. Make sure you
turned on the correct surface unit.

• Begin cooking on a higher heat setting
then reduce to a lower setting to com­plete the operation. Never use a high
heat setting for extended cooking.

• NEVER allow a pan to boil dry. This
could damage the pan and the appli­ance.

• NEVER touch cooktop until it has
cooled. Expect some parts of the
cooktop, especially around the surface
units, to become warm or hot during
cooking. Use potholders to protect
hands.

AFTER COOKING

• Make sure surface unit is turned off.

• Clean up messy spills as soon as pos­sible.

OTHER TIPS

• If cabinet storage is provided directly
above cooking surface, limit it to items
that are infrequently used and can be
safely stored in an area subjected to
heat.

Temperatures may be unsafe for items
such as volatile liquids, cleaners or aero­sol sprays.

• NEVER leave any items, especially plas­tic items, on the cooktop. The hot air
from the vent may ignite flammable
items, melt or soften plastics, or in­crease pressure in closed containers
causing them to burst.

• NEVER allow aluminum foil, meat
probes or any other metal object, other
than a pan on a surface element, to
contact heating elements.

A

B

SETTING THE CONTROLS
FOR GRILLING:
Knob A. Exhaust fan only. Knob will

not operate the grill element.

Knob B. Exhaust fan and grill element.

SETTING THE CONTROLS FOR
CARTRIDGES:
Knob A. Left front element.
Knob B. Left rear element.

SUGGESTED HEAT SETTINGS

The size, type of cookware and cooking
operation will affect the heat setting. For
information on cookware and other fac­tors affecting heat settings, refer to “Cook-

ing Made Simple” booklet.

hi: Use to bring liquid to a boil. Always

reduce setting to a lower heat when liquids
begin to boil or foods begin to cook.

med. hi: Use to brown meat, heat oil for
deep fat frying or sautéing. Maintain fast boil
for large amounts of liquids.

medium: Use to maintain slow boil for
large amounts of liquids and for most frying
operations.

4

med. hi

med. lo: Use to continue cooking covered
foods or to steam foods.

lo: Use to keep foods warm and to melt
chocolate and butter.

hi

○○○○

○○○○

○○○○

medium

lo

○○○

○○○○

med. lo