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Grilling Tips
With your Jenn-Air grill and accessories,literally any food you've considered "at
its best"when preparedoutdoorscan now be preparedindoorswith lessfussand
greatflavor.
Manygrillingideasarecontainedin Jenn-Air'sCookbook,Comp/ete Cooking With
Jenn-Air, Mode/No. A905.There are alsomany cookbookscontainingrecipesfor
outdoorgrillingwhich can beusedon a Jenn-Air.
The followingsuggestionsaregood rulesto followand will increaseyour enjoyment
of the equipment.
• Be sure to follow directionson page 13for using the grill.
• SuggestedcookingtimesandcontrolsettJngsareapproximateduetovariations
in meatsand electrical voltage. Experiencewill quickly indicate cooking times
aswell as which settingswork best.
• Use the Energy-Savergrill element for grilling small amountsof food on half
of the grill or for keeping cooked foods warm or preparing foods requiring
different heat control settings. (Note S136 Owners: The Energy-Saver grill
element can be purchased asan optional accessory. Seep. 45.)
• For best results, buy top grade meat. Meat that is at least 3/4-inch will grill
better than thinner cuts.
• Score fat on edges of steak, but do not cut into meat, to prevent curling
while cooking.
• For the attractive "branded" look on steaks, be sure grill is preheated. Allow
one side of meat to cook to desired doneness, or until juices appear on the
top surface, before turning. It takes fewer minutes to cook the second side.
Turn steaksand hamburgersjustonce. Manipulating food causesloss of juices.
• When basting meats or applying sauces to foods, remember that excessive
amounts wind up inside your grill and do not improve the food flavor. Apply
saucesduring the last 15to 20 minutes of cooking time unlessrecipe specifies
otherwise. Sugar-basedsauces,excessivelyused,will caramelizeon the grill-
rocks and will create a cleaning chore.
• There are many meat marinadeswhich will help tenderize less expensivecuts
of meat for cooking on the grill.
• Certain foods, such as poultry and non-oily fish, may need some extra fat.
Brush with oil or melted butter occasionally while grilling.
• Use tongs with long handles or spatulas for turning meats. Do not use forks
as these pierce the meat, allowing juicesto be lost.
• To help retainmeatjuices, saltafterturning meator after cookingiscompleted.
• Should grilledfoodsbepreparedand readybeforeyou'rereadyto serve,turn
heatcontrolto a low settingand covermeatwith a singlesheetof foil. Food
will continuetocook.
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