Jenn-Air S136-C Use And Care Manual page 13

Grilling Tips
With your Jenn-Air grill and accessories, literally any food you've considered "at
its best" when prepared outdoors 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, Model No. A905. 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 13 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. (Note $136-C Owners: The Energy-Saver grill
element can be purchased as an optional accessory. See p. 47.)
• 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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