Grilling Hints; Grill Cooking Chart - Jenn-Air 720-0099-NG Instructions Manual

GRILLING HINTS

The preparation of meat, whether rare, medium,
or well done, is affected to a large degree by the
thickness of the cut.
The cooking time is affected by the type of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree
of preparation desired.
It is recommended that meat be defrosted
overnight in the refrigerator as opposed to a
microwave. This generally yields a juicier cut of
meat.
Use a spatula instead of tongs or a fork to turn
the meat. A spatula will not puncture the meat
and let the juices run out.

GRILL COOKING CHART

FOOD
VEGETABLES
Fresh
Beets
Carrots
Turnips
Onion
Potatoes
Sweet
White
Frozen
Asparagus
Peas
Green beans
Sprouts
Broccoli
Brussels
French fries
WEIGHT OR FLAME
THICKNESS SIZE
Medium
1/2 inch slices Medium
Whole Medium
6 to 8 ounces High
Medium
Medium
To get the juiciest meat, add seasoning or salt
after cooking is finished and turn the meat only
once during cooking. Juices are lost when the
meat is turned several times. Turn the meat just
after the juices begin to bubble to the surface.
Trim excess fat from the meat before cooking. To
prevent steaks or chops from curling during
cooking, slit the fat around the edges at 2 inch
intervals .
WARNING
Do not leave the grill unattended while cooking .
APPROXIMATE SPECIAL INSTRUCTIONS
TIME
Slice. Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
12 to 20 minutes Grill, turning once. Brush
occasionally with melted butter or
margarine.
Season with Italian dressing,
8 to 20 minutes
butter, or margarine.
40 to 60 minutes Wrap individually in heavy-duty foil.
Grill, rotating occasionally.
45 to 60 minutes
15 to 30 minutes Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
15 to 30 minutes Place in aluminum foil pan.
Grill, stirring occasionally.
19
AND TIPS