Kenmore ELITE 141.17691 - Manual (Page 24)

Guide to Slow Roasting and Baking Techniques
An important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outside temperature,
wind conditions and griil location that affect your grill
performance. We offer these cooking times as a
convenience, but suggest you watch the temperature
gauge and adjust the heat accordingly.
Ptoparing to Roast
Roasting usesthe indirect cookingmethod. Therefore,
the food should be placed on the left or right side of your
grill with the Burner lit on the opposite side. You can
also use the ajpplied Cooking Grid with an aluminum
drip pan underneath allowing you to collect juices for
making gravies. Remember, indirmrt cooking requires
the Lid of your grill to be down.
Preheating your grill is not required for ^ow cooking
methods such as roasting, if you do choose to preheat
your griil before roasting, turn the Burners onHIGHand
clo^ Lid forapproximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meal and poultry vidth
cooking string to retain shape If desired. Bacon strips
can be used to cover the outside airface of lean meal
and poultry to help prevent it from drying out. Another
method for keeping food moist during roasting is to put
\s^ter in a cooking pan, then coverwith foil. The foil
should be removed for the first or the last part of the
cooking lime to ensure proper browning.
Tips for roasting
Except v#ien roasting \sflth \seterin a roasting pan, the
juices that collect in the pan can be used as the base for
a tasty sauce or gravy. Place a cooking pan directly over
the heat, add extra butter if needed, then add ^veral
spoonfuls of flour to thicken sauce. Finally, add sufficient
chicken or beef slock to obtain the desired consistency.
Once the meat is cooked, remove it from your grill and
cover vsrith a piece of foil. Allow it to stand for 10-15
minutes which allows the juices to ^ttle. This will make
carving easier and ensure a tender, juicy roast.
Type of Food How Cooked ^proximate Cooking Times
Beef Rare 18 minutes per pound
Medium 23 minutes per pound
Well done 27 minutes per pound
L^mb Medium 18 minutes per pound
Well done 23 minutes per pound
Veal 27 minutes per pound
Pork 30-33 m i ñutes per pound
Chicken 20-25 m i ñutes per pound
Duck 25 minutes per pound
Fish 10 minutes per pound
Turtcey, underl 6 pounds 20-25 per pound + 30 minutes
T urtcey, over 16 pounds 18-23 per pou nd + 15 m i ñutes
BAKING TECHNIQUES
From ca:^ioles and combread to delicious desserts
like fondue fruit hewers or crumb cake, baking on the
grill is as easy as baking in the kitchen.
Preparing to Bake
To bake in your new griil you'll need a baking dish or
cast-iron cooking pan, and a pairof flame retardant BBQ
Mitts, if the cooking pan is cast-iron be sure to season
the pan before use.
Preheat your grill 3-5 minutes, then lower heat to achieve
the baking temperature desired. Baking uses the
Oven Temperature
indirect cooking method. Therefore, yourcooking pan
should be placed on the left or right side of your grill wth
the burner lit on the opposite side.
Tips for Baking
Prepare your favorite recipe as you vrould in the kitchen.
Foods cooked in the grill for long periods of lime should
always be covered in aluminum foil to retain moisture.
You w!l need to stir the food several times as it bakes,
and add additional liquid if required.
Watch the temperature, and adjust to cook according to
your recipe directions.
Recommended Grill Setting
Slow 300°-340°F Both outside Burners on LOW
Moderate 355°-390°F
One outside Burner on HIGH and the other outside
Burner on LOW
High 410°-480°F Both outside Burners on HIGH
A-4