Jenn-Air 720-0063-LP User Manual

Also see for 720-0063-LP: Instructions

Contents

25½ tsp. pepper¼ tsp. oregano¼ tsp. cuminFlour tortillasLemonPound flank steak to ¼ inch thickness orflatten chicken breasts. Mix oil, limejuiceand seasonings in a zip lock bag. Addmeat and shake bag to coat the meat.Refrigerate overnight or at least 6 to 8hours. Wrap tortillas in foil. Remove meatfrom marinade. Cook on a pre-heatedgas grill for 5 to 8 minutes on each side.While meat is cooking, heat tortillas ongrill. Slice meat across grain in thinslices. Place on hot platter. Squeezelemon juice over. Wrap meat and any ofthe following toppings in tortillas:chopped tomatoes, guacamole, sourcream, and taco sauce.BEEF AND LAMB KABOBSServe 4½ lb. boneless sirloin or beef cut into 1”cubes½ lb. boneless loin of lamb cut into 1”cubes2/3 c. water, divided¼ c. chopped onion2 tbs. soy sauce¼ c. vegetable oil, divided1 tbs. dark brown sugar1 tbs. fresh lemon juice2 cloves garlic, minced¼ tsp. ground cumin¼ tsp. ground coriander¼ tsp. ground turmeric1/8 tsp. ground red pepper1/8 tsp. ground ginger1 red pepper cut into chunks1 large banana, cut into chunks8 small mushrooms1/3 c. smooth peanut butterIn blender, process 1/3 c. water, onion,soy sauce, 2 tsp. oil and the next 8ingredients until smooth. Pour over meatcubes and marinate about 4 hours,turning occasionally. Drain and reservemarinade. On to four 12” skewersalternately thread meat, pepper, bananaand mushrooms. Preheat grill. Brush thekabobs with oil. Grill 7-8 minutes eachside.Bring marinade to boil on the side burnerin a saucepan. Add remaining 1/3 c.water and peanut butter. Stir to blend.Heat through. If sauce gets too thick,add 1 tbs. water. Serve sauce withkabobs.EGGPLANT CAVIAR1 large eggplant2 tbs. olive oil2 tbs. wine vinegar2 tbs. finely chopped onion½ clove garlic, minced1 medium tomato, chopped salt andpepperRoast eggplant on gas grill overmedium flame, turning occasionallyuntil thoroughly cooked. This may take30 minutes. Remove from grill and coolfor handling. Strip off the skin and chopeggplant finely. Add all the seasonings.Chill thoroughly and serve on toast.CHICKEN TANDOORI STYLE8 large chicken thighs or drumsticks1 c. plain nonfat yogurt½ c. lemon juice2 tsp. salt½ tsp. cayenne½ tsp. black pepper½ tsp. crushed garlic½ tsp. grated ginger1 tbs. corn oilCombine all the ingredients in a largemixing bowl and marinate the chickenfor 8 hours in the refrigerator. Drain thechicken and spread on the spit runningthe rod on the fleshier side of the bone.Rotis using the rotis burner. Cook onmedium high heat for 40 minutesbasting occasionally with theremainder of the marinade mixture.Serve with sliced onions and lemonwedges.SPARE RIBSMarinade:1 c. soy sauce½ c. honey½ c. vinegar½ c. dry sherry2 tsp. chopped garlic2 tsp. sugar1 c. water1 chicken bouillon cube1 can beer for basting sauceMarinade ribs for 3 hours. Usemarinade for basting by adding beerto it. Place pan under the ribs andbaste frequently. To cook ribs selectlean, meaty ribs and accordion pleatthem with your spit. Slide four-prongmeat hook down the length of spit andtighten. At the beginning of the rackand to its center, penetrate the secondrib with the pointed end of the spit andpush it between the meat. Skip acouple and continue the process untilthe entire rack is accordion pleated.Fasten the second meat hook into therack. Turn rotisserie burner on high.Rotisserie for 50 minutes or untildone.PORK ROASTApple cider vinegar basting sauce:1 c. apple cider vinegar6 oz. water½ stick butterSalt, pepper, parsley and garlicseasoning2 oz. lemon juice10 lbs. pork roastTime: 1-1/2 hours to 2 hoursBring pork to room temperature beforeplacing it on the rotisserie spit rod.Place on the rod and test for balance.Light rotisseries burner. Turn controlknob to high. Use the above bastingsauce for rotissing.TURKEY12 lb. turkeyBeer basting sauce:1 can beer12 oz. water1 stick butter1 tsp. salt1 tsp. pepper½ tsp. garlic flakes1 tsp. parsleyThaw the bird completely. Washinside out. Securely tie the legs andwings. Before placing the turkey onthe rotisserie spit rod, light rotisseriesburner. Turn to high. Combine all theingredients for basting sauce in ashallow pan. Place it under the turkey15 to 20 minutes. Cook forapproximately 3 hours. The bastingsauce combined with turkey drippingsmakes delicious gravy.

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