JENN-AIR
Use and Care Manual
Cooker-Steamer
Model A335
Printed in U.S.A Cat. No. CREU335UB
© 1992 Jenn-Air Company Part No, 205647A 4/92
Read before operating your Cooker-Steamer
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. Wear proper apparel. Loose-fitting or hanging garments should
never be worn while using the appliance.
3. Do not attempt to service, repair or replace any part of the
appliance. All ether servicing should be referred to an authorized
Jenn-Air Service Contractor.
4. Flammable materials should not be stored near surface units,
5, Do not use water on grease fires, Smother fire or flame or use dry
chemical (such as baking soda) or foam-type extinguisher,
6. Use only dry potholders. Moist or damppotholders 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.
7. Children should not be left alone or unattended in area where
applianceisin use. They shouldnever be allowed to sit or stand on
any part of the appliance,
8. Remember,theoutsideofyourCooker-SteamerwillbeHOT. Don't
wipeit or otherwise touch it with your unprotected hand while it is
hot.
9, Beextremely cautious ifyou must move the Cooker-Steamerwhiie
it contains hot liquid.
10. WARNING: To avoid risk of fire and injury, do not use for deep fat
frying.
11, Never immerse the unit, while hot, in cold water,
12. Never heat the Cooker-Steamer when empty since this could
cause warping.
13. Do not use aluminum foil to line surface unitdrip pansor grillbasin.
Installation of these liners may result in an electric shock or fire
hazard.
14. Do not soak or immerse removable heating elements in water.
15, CAUTION - Do not store items of interest to children in cabinets
above cooktop - children climbing on the cooktop to reach items
could be seriously injured.
16, Do not operate with damaged cooking element after any product
malfunction until proper repair has been made.
17. Keep all switches "OFF" when unit is not in use.
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 elements may be hot even though they are dark in color.
Areas near surface units may become hotenough to cause burns.
Duringand after use,donot touch or letclothing or otherflammable
materials contact these areas untilthey have hadsufficient time to
cool. Other surfaces may become hot enough to cause burns -
among these surfaces is the cooktop,
2. Glazed cookware - only certain types of glass, glass-ceramic,
ceramic, earthenware, or other glazed cookware are suitable for
cooktop surface without breaking due to the sudden change in
temperature. Use only such cookware as you know has been
approved for this purpose.
3. Cookware handles should be turned inward and not extend over
adjacent surface heating elements to avoid burns, ignition of
flammable materials and spillage due to unintentional contactwith
the cookware.
4. Never leave surface units unattended at high heat settings, Boil
over causes smoking and greasy spillovers that may ignite,
1. The Cooker-Steamer is to be used only
with Jenn-Air's grill assembly.
2. Before installing grill components, be cer-
tain surface controls are in the "OFF" posi-
tion.
3. Place two clean grill-rocks into an empty
grillbasin withtheirhandlesrunningparal-
lel to the front of the cooktop.
4. Position the grill element with the terminal
plugtowardstheterminal receptacle. Slide
until the terminal plug is completely en-
gaged.
5. Set the Cooker-Steamer on top of the grill
element.
6. The basket has dual-position handles.
used inthe locked-down positioninorderto
keep foods suspended above the boiling
liquid. Poaching recipescall for foodsto be
submerged in the boiling cooking liquid.
Use the basket with dual-position handles
up.
HANDLESLOCKED-DOWN Note: If the cooktop contains the energy-
saver grill e_ement,turn on both front
and rear element controls.
HANDLES UP
F ]
You will find your Cooker-Steamer a conven{ent cooking utensil for making soups, chili,
spaghetti sauce and similar foods.
1. Place ingredients into the Cooker-Steamer.
2. Turn to control setting recommended in recipe, Control setting for fast heat may
be on "10" or "Hi".
3. Before food or water begins to boir, turn the control setting to a lower setting
(perhaps setting "5" or "6"; this will vary with your altitude above sea level, the
amount of food in the cooker, or voltage variations).
1. Donotoveffillwhenstewing. Topofliquidehouldbenoclesertotopofcookerthan
1_/2inches.
2. Use cover when making soups, stews, chili, etc. to retain heat and moisture.
Steamfoodssuch asvegetables, seafood, poultry, dessertsand breadsfor moistflavorful
results. Steaming is a nutritious wayto cookfood, since nofat is used and more nutrients
are retained. Reheating leftovers by steaming helps them stay moist and fresh-tasting.
1. Add 8 cups of hot tap water to the Cooker-Steamer.
2. Cover Cooker-Steamer. Turn control to "Hi".
3. Place food into the basket with handles locked-down.
4. Once water isboiling, carefully lift lid(openawayfrom youto prevent burstof steam
in face). Add basket to Cooker-Steamer and replace cover.
5. Reduceheat setting to "8"to maintain steam. Keep at leastan inch of boilingwater
under basket.
6. Steamfor time in recipe or the same amount of time for foods simmered in water.
7. For long term steaming, check the water level occasionally to be sure Cooker-
Steamer doesn't dry out. Add boiling water as needed.
Important: Do not let Cooker-Steamer continue to heat without water; thiscan
ruin the finish.
1
• To flavor food, sprinkle with herbs
and spices or surround food with
slices of onion or lemon.
• When using the lid, drops of water
may form on it. Lay a piece of wax
paper or foil loosely over certain
foods, such as custards, desserts,
or breads, to prevent condensation
from failing onto the foods.
• Whle food is steaming, do not Ift the lidoften since thisslows or stops the cooking
process when steam is allowed to escape.
• At theend of the steaming time, turnthe control off. Carefuly remove the lidaway
from you. Remember, steam can cause severe burns.
• Carefuly removethe steam basket withtwo large mittsor potholders. Do not alow
hot pads to soak up water.
Steamed Vegetable Guide
!!! ili
:.+.. % . i.
i 171( II _II IiIi II
ii
i_i; Ii 11 H., ,. 7 .
...............t+,_ _ _1 /_S
;t;
7
j:
The two methods of blanching areboiling and steaming. Eithermethod may be selected.
However, leafyvegetables, like spinach must be blanched in boiling water for quick heat
penetration. Watery vegetables likesquashand cut sweet corn, which lose flavorquickly
if notcompletely precooked, should besteamed, Steam-blanching requires anadditional
30 seconds to f minute.
1. Add 1 gallon of hot tap water to the Cooker-Steamer for boiling or 8 cups for
steaming.
2. Cover Cooker-Steamer. Turn control to "Hi".
3. Steam-blanching requires the dual-position handles to be in the locked-down
position. Blanching in boiling water requires the handles to be up,
4. Place 1 pound of vegetables into basket.
5. Oncewaterisboiling, carefullyliftlid(openawayfremyoutopreventburstefsteam
in your face). Add basket to Cooker-Steamer and replace cover.
6, Reduce heat setting to "9"to maintain boiling water or steam.
7. Blanch for recommended time.
8. Remove cover. Remove vegetables and cool quickly to stop the cooking process.
9. Package, label, and place in the freezer.
• If water is used for cooling, it should be as cold as possible )norder to reduce the
immersion time. Otherwise, color, flavor, and nutrients will be lost.
• Blanchfortherecommendedtimesinthechartbelow, Overblanchingcausesloss
of nutrients, flavor and color. On the other hand, underb[anching stimulates
enzyme activity, which is worse than no blanching,
• The blanching water may be reused for the same product. Be sure to keep the
water at the proper level.
Blanching Chart for Vegetables
* To preserve natural color, soak for 5 minutes in a solution of 1 teaspoon ascorbic
acid and I quartwater before b(anching.
9
1. Cool before washing. Wash in hot water and liquid detergent in sink. Any minor
splatter onnonstick aluminumsurfaces canbe removedwith plastic scrubber. (DO
not clean the Cooker-Steamer body in dishwasher as dishwasher detergent could
damage finish.)
2. Grease stains on nonstiek atuminum surfaces can be removed with a soapy
S.O.S. or Brillopad, but rub very gently. (Do not scrub hardor use a soapless pad
since it may remove the black finish.)
3. Wire basket may be c/eaned in sink or dishwasher,
4. The cover cleans quickly and easily and won't stainor discolor under normal use.
Mild detergent insink isall that's necessary to keep it bright and attractive, Harsh
cleansers or scouring powders should NEVER be used as they can damage the
surface,
10
4 tablespoons butter or margarine Poaching Liquid:
1/2 cup aft-purposeflour 8 cups water
1 teaspoon salt 2 cups dry white wine
1 teaspoon pepper 1 1/2 teaspoons dried parsley flakes
1/2 teaspoon oregano (optional) (or 1 tablespoonsnipped fresh parsley)
2 pounds stewing beef, cut in 1 1/2" 1 1/2teaspoons grated lime peel
cubes 8 whole peppercorns
2 medium-size onions roughly chopped 2 bay leaves
8 cups boiling water or stock 1 carrot, cut into 2" pieces
6 carrots, scraped and cut in 1" chunks 1 stalk celery, cut into 2" pieces
6 medium-size baking potatoes_ I small onion, sliced
washed, unpeeled, cut in quarters I whole pan-dressed trout, bass,
2 cloves garlic, peeled and halved whitefish or flounder (up to 12" long) or
1 bay leaf salmon piece
1 cup chopped celery ribs and leaves
1 whole clove For poaching liquid: In Cooker-Steamer,
4 or 5 sprigs parsley combine all ingredients. Heat to boiling.
Soy sauce Simmeron setting "4"covered, 15minutes.
Chopped parsley for garnish Place fish in basket. Lower basket into
simmering liquid. Add moreboiling waterto
Melt butter in Cooker-Steamer on "8". Mix cover fish if necessary. Simmer on setting
flour, salt, pepper, andoregano in a paper "4" or "5", covered, until fish flakes easily.
bag. Add beef chunks and shake to coat, Todeterminecookingtime, measurethick-
Brown meat on airsides in butter. Dredge hess of fish. Cook fish 9 to 11minutes per
onions inflour mixture andaddto meatand inch of thickness.
brown lightly.Add waterorstock andstir to
scrape airbrown bits from bottom. Reduce 3 to 4 servings perpound.
temperature to "4" and simmer 30 min-
utes. Add carrots and potatoes. Tie gadic,
bay leaf, celery, whole clove, and parsley
sprigsin cheesecloth and add to pot. Sim-
mer, covered, for t hour more. Remove
spice bag and discard. Taste for season-
ings:add soysauoe to taste. Serve insoup
bowts sprinkled with chopped parsley.
6 to 8 servings.
11
STEAMED CHICKEN & VEGETABLES
2 quarts water
4 bone-in chicken breast halves
(about 1 1/2 pounds) skin removed
1/2 pound baby carrots, pared and
trimmed
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves,
crushed
1 medium zucchini, cut into julienne
strips
1 medium summer squash, cut into
julienne strips
In Cooker-Steamer heat water to boiling.
Place chicken and carrots in basket with
handles locked-down. Sprinkle chicken with
marjoram and rosemary. Place basket in
cooker. Cover. Steam on setting "8", 10
minutes. Add zucchini and yellow squash.
Steam, covered, 5 to 10 minutes, or until
chicken near bone is no longer pink, juices
run clear and vegetables are tender-crisp.
4 servings.
wmm FNN
3035 SHADELAND • INDIANAPOLIS IN 46226 0901
