Surface Cooking Using the Grill
# Before the first use, wash your new grill grates in hot soapy water, rinse and dry. Then "season" the surface by wiping on a thin coating of cooking oil. Remove excess oil by wiping with paper towel. This procedure should be repeated when either: a) cleaning in the dishwasher since the detergent may remove seasoning or b) anytime a sugar-based marinade (for example, barbecue sauce) is going to be used. � Preheat the grill on Hi for5 minutes. Preheating improves the flavor and appearance of meats and quickly sears the meat to help retain the juices. The heating element should glow a bright cherry red. � Use nonmetallic spatulas or utensils to prevent damaging the Excalibur ®nonstick grill grate finish. � Excessive amounts of fat should be trimmed from meats. Only a normal amount is necessary to produce the smoke needed for that smoked, "outdoor" flavor. Excessive fat can create cleaning and flare-up problems, � Allowing excessive amounts of grease or drippings to constantly flare-up voids the warranO_on the grill grates. � Excessive flare-ups indicate that either the grill interior needs to be cleaned or that excessive amounts of fat are in the meat or the meat was not properly trimmed. � Grease drippings will occasionally ignite to produce harmless puffs of flame for a second or two. This is a normal part of the cooking process, � NEVER LEAVE GRILL UNATTENDED GRILL OPERATION. � SHOULD EXCESS GREASE CAUSE SUSTAINED FLARE-UPS: 1. Turn on the fan manually, 2. Immediately turn grill controls to Off. 3. Remove meat from grill. IMPORTANT � Do not use aluminum foil inside the grill area. � Do not use charcoal or wood chips in the grill area. * Do not allow grill liner pan to become overloaded with grease. Clean frequently. Do not cover grates completely with meat. Leave air space between each steak, etc. to allow proper ventilation as well as prevent flare-ups. DURING
Grilling ips T
With your Jenn-Air grill and accessories, literally any food you've considered "at its best" when prepared outdoors can now be prepared indoors with less fuss and great flavor. The following suggestions are good rules to follow and will increase your enjoyment of the equipment. � Be sure to follow directions on this page for using the grill. � Suggested cooking times and control settings (see page 11) are approximate due to variations in the foods and electrical voltage. Experience will quickly indicate cooking times as well as which settings work best. � For best results, buy top grade meat. Meat that is at least _h 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. Turn steaks and hamburgers just once. Manipulating food causes loss 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 sauces during the last 15 to 20 minutes of cooking time unless recipe specifies otherwise. Plus, anytime a sugar-based marinade (for example barbecue sauce) is going to be used, the grates should be "seasoned" prior to preheating. (See Using the Grill section.) � There are many meat marinades which will help tenderize less expensive cuts 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 he lost.
