Manual

Grilling Tips
With your Jenn-Air grill and accessories, literally any food you've considered "at its
best" when prepared outdoors over charcoal can now be prepared indoors with less
fuss and great flavor.
Many grilling ideas are contained in Jenn-Air's Cookbook, Complete Cooking With Jenn-
Air. There are also many cookbooks containing recipes for outdoor grilling which
can be used on a Jenn-Air.
The following suggestions are good rules to follow and will increase your enjoyment of
the equipment.
• Be sure to follow directions on page 17 for using the grill.
• Suggested cooking times and control settings are approximate due to variations
in meats and electrical voltage. Experience will quickly indicate cooking times as
well as which settings work best.
• Use the Energy-saver grill element for grilling small amounts of food on half of the
grill or for keeping cooked foods warm or preparing foods requiring different
heat control settings.
• 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
steaks and hamburgers just once. Manipulating food causes loss 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
sauces during the last 15 to 20 minutes of cooking time unless recipe specifies
otherwise. Sugar-based sauces, excessively used, will caramelize on the grill-
rocks and will create a cleaning chore.
• There are many meat marinades which will help tenderize less expensive cuts 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 juices to be lost.
• To help retain meat juices, salt after turning meat or after cooking is completed.
• Should grilled foods be prepared and ready before you're ready to serve, turn
heat control to a low setting and cover meat with a single sheet of foil. Food will
continue to cook.
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