888 Digital S156, S161, S136 manual Grilling Tips

Grilling Tips

With your Jenn-Air grill and accessories,literally any food you'veconsidered "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 followingsuggestionsaregood 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 settingswork best.

•Use the Energy-Savergrillelement 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 hamburgersjust 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 15to 20 minutes of cooking time unlessrecipe specifies otherwise. Sugar-based sauces,excessivelyused, will caramelizeon the grill- rocks and will create a cleaning chore.

•There are many meat marinadeswhich will help tenderize less expensivecuts 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'rereadyto serve,turn heatcontrol to a low setting and cover meat with a single sheetof foil. Food will continue to cook.

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