Grilling Tips - Jenn-Air S136 Use And Care Manual

Grilling Tips
With your Jenn-Air grill and accessories,literally any food you've considered "at
its best" when preparedoutdoorscan now be preparedindoorswith lessfuss and
great flavor.
Many grilling ideas are contained in Jenn-Air'sCookbook,Comp/ete Cooking With
Jenn-Air, Mode/No. A905. There are also many cookbookscontaining recipesfor
outdoorgrillingwhich can be usedon a Jenn-Air.
The followingsuggestions aregood rulesto followand will increaseyour enjoyment
of the equipment.
• Be sure to follow directions on page 13 for using the grill.
• SuggestedcookingtimesandcontrolsettJngsareapproximateduetovariations
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 S136 Owners: The Energy-Saver grill
element can be purchased as an optional accessory. See p. 45.)
• 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 steaksand hamburgers just once. Manipulating food causesloss 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
saucesduring the last 15 to 20 minutes of cooking time unlessrecipe specifies
otherwise. Sugar-based sauces,excessivelyused, will caramelize on the grill-
rocks and will create a cleaning chore.
• There are many meat marinadeswhich 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 meatjuices, salt after turning meat or after cookingis completed.
• Should grilled foods be preparedand ready beforeyou're readyto serve,turn
heatcontrol to a low setting and cover meat with a single sheetof foil. Food
will continue to cook.
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