Kenmore 141 17690 - Manual (Page 24)

Cooking Instructions
A WARNING
Your grill will get very hot. Never lean
over the cooking area while using your grill.
Do not touch cooking surfaces, grill housing,
Grill Lid or any other grill parts while the grill
is in operation, or until the grill has cooled
down after use.
Failure to comply with these instructions may
result in serious bodily injury.
Burn-Off
Before cooking on your gas grill for the first time, you will
want to "bum off" the grill to eliminate any odor or
foreign matter. Just ignite the burners, lower the Lid, and
operate grill on the HIGH setting for three to five minutes.
CAUTION:
Operating your grill on the HIGH setting for longer than
five minutes may damage certain parts of your grill. Do
not leave your grill unattended.
Preheating
To preheat, light your grill on HIGH, lower the Lid and
follow this timetable:
• For high temperature cooking, preheat grill
3 to 5 minutes.
• For low temperature cooking, preheat grill
3 minutes.
• To slow cook, preheating is not necessary.
Cooking Temperatures
High setting: Only use this setting for fast warm-up,
searing steaks or chops and for burning food residue
off the grill after cooking is complete.
Never use the
HIGH setting for extended cooking.
Medium to Low Settings: Most recipes specify
medium to low settings, including all smoking, rôtis­
serie cooking and for cooking lean cuts such as fish.
NOTE: Temperature settings will vary with the tem­
perature and the amount of wind outside your home.
Direct Cooking
The direct cooking method can be used with the
supplied Cooking Grids and food placed directly over
the lit grill Burners.
Direct cooking requires the Griii
Lid to be up. This method is ideal for searing and
whenever you want meat, poultry or fish to have an
open-flame barbecued taste. Deep frying and smoking
are also best cooked in this manner because they
require direct heat.
Indirect Cooking
The indirect cooking method can also be used with the
supplied Cooking Grids, optional griddle or cooking
pan. To cook indirectly, the food should be placed on
the left or right side of your grill with the Burner lit on
the opposite side. Or place your food on the Second­
ary Cooking Rack mounted inside your grill bowl and
light the 2 outer grill Burners. Either way,
indirect
cooking must be done with the Lid down.
Seasoning Cooking Grids
Before and after each cookout, apply a thin layer of
cooking oil, spray or vegetable shortening to each
Cooking Grid and/or optional cast-iron accessories. Be
sure to coat the entire surface including edges and any
areas with chipped porcelain. Insert the Cooking Grids
into your warm grill for 2 to 3 minutes.
Flare-Ups
The fats and juices dripping from grilled food can cause
flare-ups. Since flare-ups impart a favorably, distinctive
taste and color to food cooked over an open flame,
they should be accepted up to a point. Nevertheless,
uncontrolled flaring can result in a ruined meal.
A WARNING
Do not line the bottom of the grill housing
with aluminum foil, sand or any substance
that will restrict the flow of grease into the
Grease Draining Tray and Receptacle.
Failure to comply with these instructions
could result in a fire or explosion which
could cause serious bodily injury, death, or
property damage.
CONGRATULATIONS
You are now ready to grill. Remember to keep the
Lid up when cooking directly on the grill. For most
foods it's best to start grilling on high. Once the food is
seared, reduce the heat to medium. Foods marinated
with ingredients such as honey may burn because of
the high sugar content. You should begin their cooking
on medium. A favorite on the grill is sausages. Always
cook them slowly and if they’re particularly fatty, it
may be best to partially boil them first.
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