Jenn-Air JEC9536ADF User Manual page 6

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.
All Models - A red indicator lightwill glow
when any dement is turned ON.
HOT S[FRFACE
[NDIC,¢I'O: { LI<;H'rs
Each element has a hot surface indicator
light. A light will be illuminamd when the
matching cod<ing area is hot. kwill remain
on, even after the control is turned off, until
the area has cooled. The lights are Iocamd
near the control knobs.
COOLING FAN
The cooling fan will automatically turn on
when any element is turned on. k is used m
keep internal parts on the cod<top cool.
The fan will automatically turn offwhen all
the dements are off.
I. Placepan on surface dement.
2. Push in and turn the knob in either
direction to the desired heat setting.
3. After cooking, turn knob to OFF.
Remove pan.
(}US'g }JV (}ONTROL
The cooking surface is equipped with a
Custom Control dement located in the
right front position.
The Custom Control dement usesan dec-
tronic sensor to constanqy monitor and
adjust heat output for precise and consis-
tent temperature control.
To operate both large and small elements
simuffaneousiy,pushin on the control [<nob
and turn to the leR. To operate the inner
element _, push
in on
the
control knob
and turn to the right.
ULTRAH[
_DUAL OFF
AL ELEMENT
The cooking surfaceis equippedwith a dua[
dement located in the center position. To
operate, push in on the control [<noband
turn to the right to control the small de-
ment, or push in and turn to the left to
control the large element.
_LO
HI
H[
@
o
OFF
SLlt ( ESTED HgxF
8 2
/
H[ LO
OFF
The size, type of cod<ware and cooking
operation wii[ affect the heat setting. For
information on cookware and other fac-
tors affectingheatsettings,refer to "Cook-
ing Hade Simple" booklet.
UitraHi: Offers higher speedcooking that
can be used to quickly bring
water to a boil searing,
blackening and for large-
quantity cooking.
Hit Use to bring liquid to a boil
Alwaysred ucesetting to a lower
heat when liquids begin to boil
or foods begin to cook.
6-8: (medium high) Use to brown
meat, heat oil for deep fat frying
or sauteing.Haintain fast boil for
large amounts of liquids.
4-61
(medium) Use to maintain slow
boil for large amounts of liquids
and for most frying operations.
2-4: (medium low) Use to continue
cooking covered foods or steam
foods.
Lo: Use to reek butter or chocolate.
UitraLo: Offers a lower temperature for
cooking delicate sauceswithout
scorching.