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The only reason I gave this less than 4 stars, is because it shouldn't take 24 hrs to have the download available. I was surprised to find that I had to wait until the next day to be able to download the manual that I paid for.
The manual itself is the correct manual.
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Excellent replacement for original Owner´s Manual. I am totally satisfied!
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Great service. Manual is as advertised and delivered when promised.
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Perfect quality, highly appreciated service !!!
Fast delivery of the download info, no issues at all. Recommended E-manual shop !!!
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hi owners manual- crew,
i am very satisfied about the trade with you.
if i need some other manuals, i will contact you again.
thanks
frank kappler
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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