Jenn-Air JED3430GB Owners Manual - Page 9

COOKTOP USE Downdraft Ventilation System A. Vent grille B. Removable grease filter C. Ceramic glass top NOTE: Electronic touch control model is shown. The downdraft ventilation system consists of a vent cover, filter, and vent fan. The downdraft ventilation system removes cooking vapors, odors, and smoke from foods prepared on the cooktop. IMPORTANT: For optimal performance, operate the downdraft ventilation system with the filter properly installed. To avoid the buildup of grease, the filter should be cleaned often. For more information on proper filter placement and cleaning, see "Downdraft Ventilation System" in the "General Cleaning" section. To Use - Electronic Touch Control: 1. Touch 3 SPEED once for High mode, twice for Medium mode, or three times for Low mode. A beep will sound each time 3 Speed is touched. 2. When cooking is completed, touch OFF to turn the downdraft system off, or touch and hold 3 SPEED for approximately 4 seconds to set the downdraft ventilation system to Automatic mode. In Automatic mode, the downdraft ventilation system will shut off automatically after 10 minutes. To Use - Knob Control: Turn vent fan knob to LO, or HI, or to the midpoint for Medium. Turn vent fan knob to OFF when finished cooking or when the cooktop is not in use. Cookware IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element, or surface burner. Ideal cookware should have a flat bottom, straight sides, and a well-fitting lid and the material should be of medium-to-heavy thickness. Rough finishes may scratch the cooktop. Aluminum and copper may be used as a core or base in cookware. However, when used as a base, they can leave permanent marks on the cooktop or grates. Cookware material is a factor in how quickly and evenly heat is transferred which affects cooking results. A nonstick finish has the same characteristics as its base material. For example, aluminum cookware with a nonstick finish will take on the properties of aluminum. Use the following chart as a guide for cookware material characteristics. Cookware Aluminum Cast iron Ceramic or ceramic glass Copper Earthenware Porcelain enamelon-steel or cast iron Stainless steel Characteristics ■■ Heats quickly and evenly. ■■ Suitable for all types of cooking ■■ Medium or heavy thickness is best for most cooking tasks. ■■ Heats slowly and evenly. ■■ Good for browning and frying ■■ Maintains heat for slow cooking. ■■ Follow manufacturer's instructions. ■■ Heats slowly but unevenly. ■■ Ideal results on low-to-medium heat settings ■■ Heats very quickly and evenly. ■■ Follow manufacturer's instructions. ■■ Use on low heat settings. ■■ See stainless steel or cast iron. ■■ Heats quickly but unevenly. ■■ A core or base of aluminum or copper on stainless steel provides even heating. Home Canning When canning for long periods, alternate the use of surface cooking areas, elements, or surface burners between batches. This allows time for the most recently used areas to cool. ■■ Center the canner on the grate or largest surface cooking area or element. On electric cooktops, canners should not extend more than 1/2" (1.3 cm) beyond the surface cooking area or element. ■■ Do not place canner on 2 surface cooking areas, elements, or surface burners at the same time. ■■ Use only flat-bottomed canners. ■■ For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance. 9