JENN-AIR 720-0727 Instrucciones De Instalación Y Manual De Uso Y Cuidado página 31

FOOD
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
COOKING METHOD/ INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT 170°F/77°C
HI/OFF/HI
INDIRECT 170°F/77°C
Medium/OFF/Medium
INDIRECT Breast 170°F/77°C
HI/OFF/HI Thigh 180°F/82°C
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
TIME SPECIAL INSTRUCTIONS
(total minutes)
4-6 per Grill, turning once. Brush grill
½" (1.3 cm) with oil to keep fish from
thickness of fish sticking. Remove when inside is
opaque and flaky with skin
easily removed.
5-7 per side
4-8
14-18 per lb Tent with foil until last
(7-8 per kg) 30 minutes of cooking time.
25-30 per lb Start skin side down.
(11-14 per kg)
11-16 per lb Less than 11 lbs (5.0 kg)
(5-7 per kg)
20-25 Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
7-10 Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
8-20 Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
40-70 Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
45-90
15-22 Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel
and remove seeds.
7-10 Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
20-25
and wrap in double layer of foil.
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