Jenn-Air 720-0337 User Manual page 32

FOOD
OR THICKNESS
MEATS BEEF
Hamburgers 1/2 to 3/4 inch
Tenderloin,
Porterhouse,
Rib eye
Rare
Medium 1-1/2 inch
1 inch
1-1/2 inch
Well-done 1 inch
1-1/2 inches
Lamb
Chops & Steaks
Rare 1 inch
1-1/2 inch
Medium 1 inch
1-1/2 inch
Well-done 1 inch
Pork 1 inch
Chops
Well-done 1-1/2 inches
Ribs
Pork
Ham steaks 1/2 inch slices
(precooked)
Hot dogs
POULTRY
Broiler/fryer 2 to 3 pounds
WEIGHT FLAME
SIZE
Medium
High
1 inch High
High
Medium to
High
Medium
Medium
High
High
Medium to
High
Medium
Medium
Medium
Medium
High
Medium
Low or
APPROXIMATE
TIME
10 to 18 minutes Grill, turning once when juices rise
to the surface. Do not leave
hamburgers unattended. A flare-up
could occur quickly.
8 to 15 minutes
8 to 14 minutes Remove excess fat from edges.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
11 to 18 minutes
12 to 22 minutes
16 to 27 minutes
18 to 30 minutes
16 to 35 minutes
10 to 15 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
14 to 18 minutes
13 to 20 minutes
18 to 25 minutes
17 to 30 minutes
20 to 30 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once. Cook
well done.
30 to 40 minutes
30 to 40 minutes Grill, turning occasionally.
During last few minutes, brush with
barbecue sauce, turning several
times.
4 to 8 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
5 to 10 minutes Slit skin. Grill, turning once.
1 to 1-1/2 hours Place skin side up. Grill, turning
and brushing frequently with
melted butter, margarine, oil or
marinade.
29
SPECIAL
INSTRUCTIONS
AND TIPS