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Grilling Tips
With your Jenn-Air grill literally any food you've considered "at its best" when prepared
outdoors can now be prepared indoors with great flavor and less fuss.
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.
• 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.
e 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. Plus, anytime a sugar-based marinade (for example, barbecue sauce)
is going to be used, the grates should be "seasoned" prior to preheating (see
page 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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