Jenn-Air FREESTANDING OUTDOOR GRILLS Installation Instructions And Use & Care Manual

Contents

216. Cross the legs on top of spit rod; tie string around thecrossed legs.7. Connect the twine holding the legs, to the string holding thewings, and knot. Cut off any bits of hanging string.8. Slide on the second fork pushing the tines into thedrumsticks.9. Center the food and forks on the rod and tighten the thumb-screws. The bird should be firmly in place on the rotisseriespit rod.ROTISSERIE CHARTUse a portable meat thermometer to check internal doneness ofthe food.Turn off rotisserie burner when meat thermometer reads 5°F/3°Clower than desired internal temperature. Continue rotating, hoodclosed, for 10 minutes before carving.Timing is affected by weather conditions such as wind andoutside temperature.TIPS FOR OUTDOOR GRILLINGBefore Grilling■ Thaw food items before grilling.■ Preheat grill on high (use all grill burners) 10 minutes. Thehood must be closed during preheating. There is no need touse the back rotisserie burner for preheating. Preheatingprovides the high heat needed to brown and seal the juices.■ Shorten the preheat time when grilling high-fat cuts of meator poultry, such as chicken thighs. This will help reduceflare-ups.■ Lightly oil the grill grates or the food when cooking low-fatcuts 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 reduceflare-ups.■ Make vertical cuts at 2" (5 cm) intervals around the fat edgeof 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 turnedseveral times.■ Turn meat just when juices begin to appear on the surface.■ Avoid puncturing or cutting the meats to test doneness. Thisallows juices to escape.■ It may be necessary to lower the heat setting for foods thatcook a long time or are marinated or basted in a sugarysauce.■ If using a high flame, add barbecue sauce only during the last10 minutes of cooking to avoid burning the sauce.■ The degree of doneness is influenced by the type of meat, cutof 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 MethodsDirect HeatCooking by direct heat means the food is placed on grill gratesdirectly 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 naturaljuices in food by cooking with intense heat for a short period oftime. While juices stay inside, the outside is browned with aflavorful grilled coating.Indirect HeatFor best results, do not select the indirect heat cooking methodwhen it is windy.Cooking by indirect heat means the food is placed on the grillgrate above an unheated burner, allowing heat from lightedburner(s) on either side to cook the food.If possible, turn on 2 burners. Cook with the hood down. This willshorten the cooking time.Food Weight InternalDoneness orTemperature(°F/°C)ApproximateGrilling Time(min/lb)BeefRoastsRib EyeSirloin TipRib, boneless4-6 lbs(1.5-2.2 kg)Medium-rare(145°F/ 63°C)Medium(160°F/71°C)15-2020-25PoultryChickenTurkey, whole3-6 lbs(1.1-2.2 kg)7-10 lbs(2.6-3.7 kg)Breast(170°F/ 77°C)Thigh(180°F/82°C)Breast(170°F/77°C)Thigh(180°F/82°C)25-3025-3011-2011-20LambBoneless leg 4-7 lbs(1.5-2.6 kg)Medium(160°F/71°C)20-25PorkLoin roast,boneless4-6 lbs(1.5-2.2 kg)Medium(160°F/71°C)20-23WARNINGFood Poisoning HazardDo not let food sit for more than one hour before orafter cooking.Doing so can result in food poisoning or sickness.