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

Contents

22Grilling Chart■ Knobs have High, Medium and Low settings for flameadjustment.■ Heat settings indicated are approximate.■ Grilling times are affected by weather conditions.■ When 2 temperatures are listed, for example: Medium toMedium-Low, start with the first and adjust based on cookingprogress.■ Cooking times may vary from chart times depending on thetype of fuel, Natural or LP gas.FOOD COOKING METHOD/BURNER SETTINGINTERNAL TEMP. TIME(total minutes)SPECIAL INSTRUCTIONSBeefHamburgers ½" (1.3 cm) to¾" (1.9 cm) thickRoastsRib Eye, SirloinSteaks, 1" (2.5 cm)Porterhouse, Rib, T-bone,Top Loin, SirloinSteaks, 1½" (3.8 cm)Porterhouse, Rib, T-bone,Top Loin, SirloinTop Round or Shoulder/Chuck (London Broil)1½" (3.8 cm) thickFlank, ½" (1.3 cm) thickDIRECTMediumINDIRECTMedium/OFF/MediumDIRECTMediumDIRECTMediumDIRECTMediumDIRECTMediumMedium (160°F/71°C)Med-Rare (145°F/63°C)to Medium (160°F/71°C)Med-Rare (145°F/63°C)to Medium (160°F/71°C)Med-Rare (145°F/63°C)to Medium (160°F/71°C)Med-Rare (145°F/63°C)to Medium (160°F/71°C)Med-Rare (145°F/63°C)10-1532-40 per lb(15-18 per kg)11-1618-2522-2911-16Grill, turning once.Tent with foil first 45-60 minutesof cooking time.Rotate steaks ¼ turn to createcriss-cross grill marks.PorkChops,1" (2.5 cm)1½" (3.8 cm) thickRibs2½-4 lbs (0.9-1.5 kg)Roast, boneless tenderloin,1 lb (0.37 kg)Ham half,8-10 lbs (3-3.7 kg)Ham steak precooked,½" (1.3 cm) thickHot DogsDIRECTMedium to Med-LowINDIRECTMed/OFF/MedDIRECTMediumINDIRECTMed/OFF/MedDIRECTPreheat MediumGrill MediumDIRECTMediumMedium (160°F/71°C)Medium (160°F/71°C)Medium (160°F/71°C)Reheat (140°F/60°C)Reheat (145°F/63°C)Reheat (145°F/63°C)12-2230-4040-6018-222-2½ hours7-105-10Grill, turning occasionally.During last few minutes brushwith barbecue sauce if desired.When done, wrap in foil.Turn during cooking to brownon all sides.Wrap entire ham in foil and puton grill without pan or drip pan.Slit skin if desired.ChickenBreast, bonelessPieces, 2-3 lbs (0.75-1.1 kg)DIRECTMediumDIRECTMed-Low to Medium170°F/77°CBreast 170°F/77°CThigh 180°F/82°C15-22 For even cooking, pound breastto ¾" (2.0 cm) thick.Start bone side down.LambChops and Steaks,Loin, Rib, Sirloin1" (2.5 cm) thick1½" (3.8 cm) thickDIRECTMediumDIRECTMediumMed-rare (145°F/63°C)to Medium (160°F/71°C)Med-rare (145°F/63°C)to Medium (160°F/71°C)10-2016-20