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The manual was missing 2 pages but when I presented the problem to the company they made every attempt to get the 2 pages to me, when they couldn't they refunded my money. A very pleasing and easy transaction. The manual they provided was the original, it was concise and to the point. I plan to do business with this company again when should the need arise.
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The owners manual is very good. all my how to questions were answered in detail.
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Irrespectively of this manual exist only germany language, it's useful - although i need some additional task to translate: My english is bad, but usable - but i really dont speak germany. :)
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Excellent service from this company (including a total refund on an earlier purchase when through no fault of the company the manual was incomplete). I have purchased several manuals which I have been very satisfied with, as I am with this one. Highly recommended.
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It was easy to order and received exactly what I needed. Only complaint would be the 24 hours you have to wait.
With your Jenn-Air grill 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 page 15 for using the grill. Suggested cooking times and control settings are approximate due to variations in meats. 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 3/4 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 untiljuices 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 exsessive amounts wind up inside your grill end do not improve the food flavor. Apply sauces during the last 15 to 20 minutes of cooking time unless recipe specifies otherwise. Plus, any time a sugar-based marinade, (for example, barbecue sauce) is going to be used, the grates should be "seasoned" prior to preheating (see page 15). 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 be lost. To help retain meat juices, salt after turning meat or after cooking is completed.
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