Jenn-Air PRO-STYLE JDRP430 Use & Care Manual

Contents

Jenn-Air PRO-STYLE JDRP430 Use & Care Manual Manual pdf 11 page image

11Griddle ChartsThe settings and times are guidelines only and may need to beadjusted for individual tastes.Preheat ChartCooking ChartAfter Each Use:1. Turn the griddle off and let cool.2. Scrape griddle residue into drip tray using heat resistantplastic or wooden utensils.3. Rinse griddle with hot, soapy water.4. Remove and clean the drip tray and the area below. Gently tipthe drip tray so that the contents are not spilled whenremoving.5. Clean using a nylon scrub pad with soapy water and rinsewith hot water.6. Dry griddle, drip tray and area below griddle with papertowels to remove excess grease and oil.7. If desired, a final cleaning with diluted white vinegar willremove stubborn residues on the griddle. Use a nylon scrubpad dipped into a mixture of 1 tbs (15 mL) of white vinegarand a ½ cup (118 mL) of hot water. Gently scrub stubbornspots, rinse with hot water and dry.CookwareIMPORTANT: Do not leave empty cookware on a hot surfacecooking area, element or surface burner.Ideal cookware should have a flat bottom, straight sides and awell-fitting lid, and the material should be of medium-to-heavythickness.Rough finishes may scratch the cooktop or grates. Aluminum andcopper may be used as a core or base in cookware. However,when used as a base they can leave permanent marks on thecooktop or grates.Cookware material is a factor in how quickly and evenly heat istransferred, which affects cooking results. A nonstick finish hasthe same characteristics as its base material. For example,aluminum cookware with a nonstick finish will take on theproperties of aluminum.Cookware with nonstick surfaces should not be used under thebroiler.Use the following chart as a guide for cookware materialcharacteristics.Home CanningWhen canning for long periods, alternate the use of surfaceburners between batches. This allows time for the most recentlyused areas to cool.■ Center the canner on the grate.■ Do not place canner on 2 surface burners at the same time.■ For more information, contact your local agriculturaldepartment. Companies that manufacture home canningproducts can also offer assistance.TEMPERATURE TIME TO PREHEAT(in minutes)250°F (121°C) 10300°F (149°C) 14350°F (177°C) 15400°F (204°C) 20450°F (232°C) 25500°F (260°C) 27FOOD SETTING COOK TIMETOTAL MINUTESSausage pattiesand links325°F (163°C) 12-18Bacon slices 350°F (177°C) 7-11Ham steak(fully cooked)325°F (163°C) 5-7Frankfurters andprecookedsausages325°F (163°C) 8-15Ground meatpatties350°F (177°C) 10-15Grilledsandwiches325°F (163°C) 3-5Fish steaks, fillets 325°F (163°C) 8-15Eggs 300°F (149°C) 3-5Hash brownpotatoes400°F to 425°F(204°C to 218°C)8-12French toast 350°F (177°C) 5-7Pancakes 350°F (177°C) 2-4COOKWARE CHARACTERISTICSAluminum ■ Heats quickly and evenly.■ Suitable for all types of cooking.■ Medium or heavy thickness is best formost cooking tasks.Cast iron ■ Heats slowly and evenly.■ Good for browning and frying.■ Maintains heat for slow cooking.Ceramic orCeramic glass■ Follow manufacturer’s instructions.■ Heats slowly, but unevenly.■ Ideal results on low to medium heatsettings.Copper ■ Heats very quickly and evenly.Earthenware ■ Follow manufacturer’s instructions.■ Use on low heat settings.Porcelainenamel-on-steel or castiron■ See stainless steel or cast iron.Stainless steel ■ Heats quickly, but unevenly.■ A core or base of aluminum or copperon stainless steel provides evenheating.