Jenn-Air 740-0711, Инструкция по установке и руководство по эксплуатации и уходу

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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 Internal
Doneness or
Temperature
(°F/°C)
Approximate
Grilling Time
(min/lb)
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
4-6 lbs
(1.5-2.2 kg)
Medium-rare
(145°F/ 63°C)
Medium
(160°F/71°C)
15-20
20-25
Poultry
Chicken
Turkey, whole
3-6 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)
25-30
25-30
11-20
11-20
Lamb
Boneless leg 4-7 lbs
(1.5-2.6 kg)
Medium
(160°F/71°C)
20-25
Pork
Loin roast,
boneless
4-6 lbs
(1.5-2.2 kg)
Medium
(160°F/71°C)
20-23
TIPS FOR OUTDOOR
GRILLING
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.
■
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.
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of the food.
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.