mJENN-AIR Use and Care Manual Rotiss-Kebab Accessory Model A0320 prLntedin U.S.A. 01995 Jenn-ArtCompany Part No. 209483A Cat. No.
Read before operating your Rotiss-Kebab All appliances - regardless of the 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, Children should not be left alone or unattended in area where 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. appliance is in use, They should never be allowed to sit or stand on any part of the appliance. Wear proper apparel.
13. CAUTION - Do not store items of interest to children in cabinets above cooktop - children climbingon 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 Precautions to Follow When using Other Parts of Your Cooktop 1. Do not touch surface units or areas near units. Surface units or heating element may be hot even though they are dark in color.
1. Before installinggrill components,be certain surface controlsare in the OFF position. 2. Place the liner pan into an empty grill basin with the openingnext to the terminal block. The liner pan must be used since it supports the grill element, 3. Position the grill element with the terminal plug towards the terminal receptacle. Slide the e_ementtowards the receptacle until the terminal plug is completely engaged (See Fig. A). __ ___ /l|_i_.ll/_/,,__ IYI//II__---_ _ Fig. A ,,_J_• 4.
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 on spit 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.
Kebabs make any meal festive. Lean lamb is the traditionalmeat for shisk kebabs, but chunksof beef, pork, poultry,seafood and pre-cookedmeat are also good. The followingare suggestionsfor creating kebabs: • To allowcorrectspacingbetweenthe twoprongsonskewer,keepprongsas parallel as possiblewhen puttingfood on skewers. • Somefoods are easier to inserton skewersif first piercedwith a toothpick. • Preheating the element is not necessary. Turn element on after food has been placed on accessory.
Spit roastingis an excitingway to prepare meat and foodsthat need very littleattention whilethey are cooking. The followingare guidelinesfor usingthe rotisserie: • Themeat mustbe well balancedand centeredonthe spit. Spearmeat, thenseoure it with the two meat holders. Check the balance by holdingthe spit across your palms. (See page 5, Fig. H). If the spitand meat do not rotate easily and evenly, removethe meat holdersand meat on spit and try again.
........ ,_;,_ ,_.__ - .... _V _,_ I _i__I ...... _F s_ 1. 2. 3. 4. Poultry times and temperatures vary due to placement of meat thermometer. Above times are approximate. Preheating is optional. Roasts of approximately 3 to 4 pounds are best for rotissing. JENN-AIR 3036 SHADELAND • INDIANAPOLIS.
