Jenn-Air JDRP430 Manual Do Utilizador

The settings and times are guidelines only and may need to be 
adjusted for individual tastes.

1. Turn the griddle off and let cool. 

2. Scrape griddle residue into drip tray using heat resistant 

plastic or wooden utensils.

3. Rinse griddle with hot, soapy water.

4. Remove and clean the drip tray and the area below. Gently tip 

the drip tray so that the contents are not spilled when 
removing.

5. Clean using a nylon scrub pad with soapy water and rinse 

with hot water.

6. Dry griddle, drip tray and area below griddle with paper 

towels to remove excess grease and oil. 

7. If desired, a final cleaning with diluted white vinegar will 

remove stubborn residues on the griddle. Use a nylon scrub 
pad dipped into a mixture of 1 tbs (15 mL) of white vinegar 
and a ½ cup (118 mL) of hot water. Gently scrub stubborn 
spots, rinse with hot water and dry.

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 or grates. 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.

Cookware with nonstick surfaces should not be used under the 
broiler.

Use the following chart as a guide for cookware material 
characteristics.

When canning for long periods, alternate the use of surface 
burners between batches. This allows time for the most recently 
used 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 agricultural 
department. Companies that manufacture home canning 
products can also offer assistance.

250°F (121°C)

10

300°F (149°C)

14

350°F (177°C)

15

400°F (204°C)

20

450°F (232°C)

25

500°F (260°C)

27

325°F (163°C)

12-18

350°F (177°C)

7-11

Ham steak
(fully cooked)

325°F (163°C)

5-7

325°F (163°C)

8-15

350°F (177°C)

10-15

325°F (163°C)

3-5

325°F (163°C)

8-15

300°F (149°C)

3-5

400°F to 425°F 
(204°C to 218°C)

8-12

350°F (177°C)

5-7

350°F (177°C)

2-4

■

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.