Jackson 700 Series - Manual (Page 20)

FOOD SAFETY TIPS AND TECHNIQUES
We want to
ps for basic barbecue hygiene:
Bac
re oist foods. Marinate meat in th
and take it o epared meat at room temperatu
A marinade r day. If you want to use this marinade to serve with your meat please
brin ma
Pro
iona o seal in the juices. Most foods will be cooked
on “HI” settin at may require the heat be turned down after
initial browni out burning the outside. Also foods that need be cooked for a
long e or ay need to be cooked slower and longer in order
to stop the c ing burnt on the outside.
Before grillin
drip tray is in place. Light the grill according to the lighting instruction
cont closed. Place the food to be grilled on the
cooking grid ry. A meat thermometer is helpful in
determining hoe long the food should be cooked. Cooking time is affected by shape and type of cut as well as
ea
during cooking. Turn the meat just when the juice
the cooking has been completed, add sauces on
being burnt.
Trim excess fat from the meats prior to grilling, thi
prevent the cuts from shrinking during the grilling
ROTISSERIE COOKING:
enjoy healthy and safe grill cooking, so here are some ti
teria a living organisms that grow and multiply rapidly in warm m
ut one half hour before grilling, if you want to grill your pr
should never be saved for a late
e refrigerator
re.
g the rinade top a boil before using.
fess l grilling requires HIGH heat to brown and sear the meat t
g through the entire cooking time. Some large cuts of me
ng to ensure the cut is cooked with to
tim foods that have been basted in a sugary marinade m
ut from be
g, check to be sure the s. Turn the
rol knobs to “HI” and preheat the grill for 15 minutes with the lid
s until desired doneness, adjust the heat setting if necessa
thickness.
To achieve the juiciest meats, use a spatula inst
d of tongs or a fork to turn the meat, and only turn the meat once
s begin to bubble to the surface. Add seasoning or salt only after
ly at the end of the cooking time, this will prevent the sauce from
s will help prevent flare-ups. Cutting the fat at 2 inch intervals will
time.
NOTE: Always remove the Warming Rack before using the Rear Burner
To place the meat or poultry on the spit, slide one
rks onto the spit an umb screw. Then,
insert the spit rod in the center of the meat or pou wise. The food should then be centered on the spit rod
and the remaining fork and secure the Thumb scr e spit rod in the grill and let the heavy side fall to the
bottom, set the counter balance to the top and fasten in place. Periodically check the meat to ensure the spit rod is
tur
ry.
Th
at th
center of the meat. Do not allow the thermometer to touch a bone as this
meat thermometer.
Remove the Cooking Grids
op of the upper flavor shields and position the pan directly
beneath the food on the spit ro avor you desire, place liquid in the pan such as, water, juices
or wine, chop up onions or ll from the meat they will mix with the liquid and evaporate
directly into the meat, this wi g as this is a self-basting system.
Do not let the drip tray dry
for Rotisserie Cooking.
d secure the Th of the fo
ltry, length
ew. Place th
ning smoothly while cooking. Adjust the counter balance if necessa
e only accurate way to tell when the meat is done is to use a me ermometer. Insert the thermometer into the
will not give an accurate reading on the
and place a drip pan on t
d. Depending on the fl
add garlic, As the juices fa
ll prevent you from bastin
out.
20