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JensenGrill - Coal/briquette and gas combination grill
• Slide second spear fork on the skewer, push both spit forks
tightly around the meat to be grilled and tighten the two
screws.
• Insert the skewer in place the rotisserie motor on the left
side and place the skewer in the bracket on the right side.
• Start the motor and make sure that the skewer rotates
without touching the grate. If the spikes are not located at
the center of the meat, the Rotisserie will rotate uneven.
Reposition the meat centrally on the skewer.
• When cooking food with a high fat content, make sure the
central/middle gas burner is turned off.
• After cooking the skewer is removed by using the skewer
handle into the end of the skewer on its right side. The grilled
item can be removed without touching the hot parts of the
grill. Take the skewer out of the motor and remove the skewer
from the meat.
•
A. HEAT SHEL
The top shelf of the built-in cabinet acts as a heat shelf. The
heat from the gas burners and the coal is reflected to the shelf
and provides a temperature of about 50 degrees C above the
ambient temperature. When food is prepared, it may be stored
on the hot-shelf, sheltered from the wind until everything is
ready to serve. Place the dishes with the cooked food on a
trivet in the closet on the shelf to insulate the cold bottom.
X. GRILL INSTRUCTIONS
There can be grilled with direct or indirect heating depending
on the food to be cooked.’
’
A. DIRECT HEAT
Direct heating means that it be grilled directly on top of the heat
source. You will often be grilling with the lid open at relatively
high heat. The heat can be regulated by adjusting the height
of the coal trays with the height adjustment lever on the front
of the grill and / or by turning on the gas burners. If the coal
trays are placed in the top position, and all the gas burners are
switched on, a very high temperature will be reached.
When the lid is closed, the heat will rise rapidly. Be careful not
to ”burn” the food. This method is used for grilling steaks, chop
steaks, burgers, etc. When grilling with direct heat the food
must be turned regularly to get an even frying surface and to
avoid that food gets ”burned”.
Be aware that grilling of food with high fat contains can cause a
”flare up” when it drips into the grill. The coal trays are lowered
to the bottom position, to increase the distance between coal
and grill grate so the fire does not burn the food. Remove any
food from the area until the fire is extinguished. If there is an
”uncontrolled” flare up, turn off the gas, remove the food and
close the lid. A small spray atomizer can effectively stop a flare
up. In order to avoid flare ups, excessive fat should be cut away
before the food is grilled.
B. INDIRECT HEAT
Using indirect heat means that the food is not placed directly
over the heat source. The grill is often at a lower temperature
for a longer time with the lid closed. Indirect grilling is used for
cooking large pieces of meat, fish, sausages, whole chickens,
etc. When grilling with charcoal / briquettes the coal trays must
be placed on the each side. Normally, the coal trays ar placed
in the bottom position. Using gas is generally used only with the
two burners on the sides lid. The gas regulator knob should be
positioned so that the desired heat is obtained.
Often, using indirect heat means longer grill time. With Jensen
Grill it is possible to turn on the gas if additional heat is desired.
For the purpose of indirectly heating the heat will circulate
around the food and be reflected from the lid.
Place the food in the middle of the grill and close the lid. If pos-
sible, use a meat thermometer.
When cooking large pieces of meat, it is recommended to fry
the surfaces quickly by direct heat, so that the pores are closed
quickly and juice stays in the meat - and then leave at indirect
heat at lower temperatures.
To give a crisp surface of the meat, it can be finished in strong
direct heat (be careful not to ”burn” the meat).
When using the Rotesserie you will normally be using indirect
heat.
The use of indirect heat often means a large release of fat and
juices. In order to prevent this from flare up the fat and juice is
collected in a aluminium pan which is placed on top of the three
spacers. Pour a little water, wine or beer in the tray when the
coals are lit to avoid oil ignited. If necessary, use the juice for a
sauce.
Even better if grilled in a aluminium pan placed directly on the
grill. The meat is grilled in its own juices and avoids drying out.
Moreover, there will be no fat dripping down and igniting.
C. USING THE GRILL AS A SMOKER
To use the grill as smoker, you have to put the supplied smo-
king plates into the bottom of the coal trays and sprinkle saw-
dust/wood chips in a thin layer of the smoking plates and place
the coal trays in the grill on each side in the lower position.
Then turn on the two outer burners on medium, close the lid
and keep an eye on the grill. When the grill starts to smoke put
the gas down to minimum or simply turn off the gas.
You can also use wood chips which have been soaked in water,
beer or wine, or fruit branches and herbs that are added on top
of the coal trays. Lower the coal trays into the bottom position
and close the lid.
Get more guidance and watch the film on http://www.jensen
-
grill.com/guides_manuals/ in ”Jensen Grill Summer Menu 2015
