Kenmore ELITE 141.17691 - Manual (Page 23)

Guide to Grilling Fish and Seafood with the Direct Cooking Method 1
Whole Fish and Whole Fillets Cut of Meat Approximate Cooking Times
Preheat your grill on HIGH for 2-3 minutes Whole fish 10-12 minutes per pound or
with the Lid down. Raise iid and turn
Burners to MEDIUM heat. Place fish (skin
down) on grill and cook over direct heat until
done. Use cooking time as a guide or until
fish is opaque but still moist.
Wholefish fillets until fish is opaque
Smaller Fish Fiiietsand Cubes
Followthedirectionsfrom above, using Fishfillets 4 - 5 minutes each side
approximate cooking times shown at right.
Place a small piece of aluminum foil on the
Cooking Grids if the fish pieces are small
enough to drop between the Cooking Grids.
Boneless cubes or until fish is opaque
Guide to Grilling Vegetables and Fruit 1
Prepare your fixiit or vegetables and brush with butter
or basting sauce if desired. 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 and the
grill lid down. Or center your food on the Secondary
Cooking Rack and light the outer grill Burners. Either
way.
indirect cooking must be done with the Lid
down.
in some instances, you may vrant to grill vegetables
and fruit directly over the heat, using the supplied
Cooking Grids. Foods that vrork best vsrith direct heat
are relatively soft and require a short cooking time;
mushrooms, zucchini, tomatoesand skewered fruit
such as apricots, peaches, pineapple, strawbemes
and kiwis. Remember the
Grill Lid must remain up
when cooking directly.
For very firm vegetables—particularly potatoes and
yams, we recommend that you partially boil until
almost cooked, before placing them on the grill.
Cooking times using the indirect method with the iid
down will be similar to those for your kitchen oven.
However, there are many factors such as outside
temperature, wind conditions and location of grill that
affect your grill performance so we suggest you watch
the temperature gauge and adjust the heat accord­
ingly.
Cooking times for foods prepared with the direct
method will be much shorter mainly because of the
direct heat source and softness of the food. Timing will
be comparable to normal panfrying or grilling.
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