Tips For Outdoor Grilling; Cooking Methods - JENN-AIR 740-0711 Manual De Uso

ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of the food.
Turn off rotisserie burner when meat thermometer reads 5°F/3°C lower
than desired internal temperature. Continue rotating, hood closed, for 10
minutes before carving.
Timing is affected by weather conditions such as wind and outside
temperature.
Food Weight
Beef
Roasts 4-6 lbs
Rib Eye (1.5-2.2 kg)
Sirloin Tip
Rib, boneless
Poultry
Chicken 3-6 lbs
(1.1-2.2 kg)
Turkey, whole 7-10 lbs
(2.6-3.7 kg)
Lamb
Boneless leg 4-7 lbs
(1.5-2.6 kg)
Pork
Loin roast, 4-6 lbs
boneless (1.5-2.2 kg)
TIPS FOR OUTDOOR
GRILLING
WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Before Grilling
Thaw food items before grilling.
■
Preheat grill on high (use all grill burners) 10 minutes. The hood
■
must be closed during preheating. Preheating provides the high heat
needed to brown and seal the juices.
Internal Approximate
Doneness or Grilling Time
Temperature (min/lb)
(°F/°C)
Medium-rare 15-20
(145°F/ 63°C)
Medium 20-25
(160°F/71°C)
Breast 25-30
(170°F/ 77°C)
Thigh 25-30
(180°F/82°C)
Breast 11-20
(170°F/77°C)
Thigh 11-20
(180°F/82°C)
Medium 20-25
(160°F/71°C)
Medium 20-23
(160°F/71°C)
Shorten the preheat time when grilling high-fat cuts of meat or
■
poultry, such as chicken thighs. This will help reduce
flare-ups.
Lightly oil the grill grates or the food when cooking low-fat cuts of
■
meat, fish or poultry, such as lean hamburger patties, shrimp or
skinless chicken breasts.
Using too much oil can cause gray ash to deposit on food.
■
Trim excess fat from meats prior to cooking to reduce
■
flare-ups.
Make vertical cuts at 2" (5.0 cm) intervals around the fat edge of
■
meat to avoid curling.
Add seasoning or salt only after the cooking is finished.
■
During Grilling
Turn foods only once. Juices are lost when meat is turned several
■
times.
Turn meat just when juices begin to appear on the surface.
■
Avoid puncturing or cutting the meats to test doneness. This allows
■
juices to escape.
It may be necessary to lower the heat setting for foods that cook a
■
long time or are marinated or basted in a sugary sauce.
If using a high flame, add barbecue sauce only during the last 10
■
minutes of cooking to avoid burning the sauce.
The degree of doneness is influenced by the type of meat, cut of
■
meat (size, shape and thickness), heat setting selected, and length of
time on the grill.
Cooking time will be longer with an open grill cover.
■

Cooking Methods

Direct Heat
Cooking by direct heat means the food is placed on grill grates directly
above lighted burners. Hood position can be up or down. If hood is in the
up position, total cooking times may be longer.
Direct heat sears the food. Searing is a process that seals natural juices in
food by cooking with intense heat for a short period of time. While
juices stay inside, the outside is browned with a flavorful grilled coating.
Indirect Heat
For best results, do not select the indirect heat cooking method when it is
windy.
Cooking by indirect heat means the food is placed on the grill grate
above an unheated burner, allowing heat from lighted burner(s) on either
side to cook the food.
If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.
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