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With your Jenn-Air, grill literally any food you've considered "at its best" when prepared
outdoors can now be prepared indoors with less fuss and great flavor.
The following suggestions are good rules to follow and will increase your enjoyment of
the equipment.
• Be sure to follow directions on page 13 for using the grill.
• Suggested cooking times and control settings are approximate due to variations
in meats. Experience will quickly indicate cooking times as well as which settings
work best.
• For best results, buy top grade meat. Meat that is at least 3/4inch will grill better
than thinner cuts.
• Score fat on edges of steak, but do not cut into meat, to prevent curling while
cooking.
• Forthe attractive "branded" look on steaks, be sure grill ispreheated. Allow one
side of meatto cook to desired doneness, or untiljuices appear on the top surface,
before turning. 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
duringthe last 15to 20 minutes of cooking time unless recipe specifies otherwise.
Plus, any time a sugar-based marinade, (for example, barbecue sauce) is going
to be used, the grates should be "seasoned" prior to preheating. (See p. 13.)
• 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.
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