Jenn-Air 720-0138-NG Manuel D’Utilisation

 

 

The preparation of meat, whether rare, medium, or 
well done, is affected to a large degree by the 
thickness of the cut. 
 
The cooking time is affected by meat type, size, 
shape of the cut, the temperature of the meat when 
cooking begins, and the degree of preparation 
desired. 
 
It is recommended that meat be defrosted overnight 
in a refrigerator as opposed to a microwave. This 
generally yields a juicier cut of meat. 
 
Turn the meat with a spatula instead of tongs. The 
spatula will keep the meat whole and trap in the 
juices. 

To get the juiciest meat, add seasoning or salt after 
the cooking is finished and turn the meat only once 
(juices are lost when the meat is turned several 
times). Turn the meat just after the juices begin to 
bubble to the surface. 
 
Trim excess fat from the meat before cooking.  
 
To prevent steaks or chops from curling during 
cooking, slit the fat around the edges at 2-inch 
intervals. 
 

 WARNING 

Do not leave the grill unattended while cooking. 
 

 

 VEGETABLES    

 

  

  

 

 

 

 

Slice. Dot with butter or   

 Beets 

  

 Medium 

 12 to 20 minutes  margarine. Wrap in heavy-duty 

 Carrots 

  

 

  

foil. Grill, turning occasionally. 

 Turnips 

  

  

  

 
Grill, turning once. Brush 
occasionally with melted butter 
or margarine. 

 Onion 

 1/2 inch slices 

 Medium 

 8 to 20 minutes 

  

 Potatoes 

   

 

  

Wrap individually in heavy- 
duty foil. Grill, rotating 
occasionally. 

 Sweet 

 Whole 

 Medium 

 40 to 60 minutes    

 White 

 6 to 8 ounces 

 High 

 45 to 60 minutes    

 Frozen 

  

 

  

Dot with butter or margarine. 
Wrap in heavy-duty foil. Grill, 
turning occasionally. 

 Asparagus 

  

 Medium 

 15 to 30 minutes    

 Broccoli 

  

 

  

  

 Brussels 

  

 

  

  

 Sprouts 

  

 

  

  

 Green beans 

  

 

  

  

 Peas 

  

  

  

  

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