Kenmore 141.173373 - Manual (Page 32)

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 lid 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.
Whole fish fillets until fish is opaque
Smaller Fish Fillets and Cubes
Follow the directions from above, using Fish fillets 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 fruit or vegetables and brush with butter
or basting sauce if desired. To cook indirectly, the
food shouid be piaced 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 want to grill vegetables
and fruit directly over the heat, using the supplied
Cooking Grids. Foods that work best with direct heat
are relatively soft and require a short cooking time:
mushrooms, zucchini, tomatoes and skewered fruit
such as apricots, peaches, pineapple, strawberries
and kiwis. Remember the Grill Lid must remain up
when cooking directly.
For very firm vegetables articularly 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 lid
down will be similar to those for your kitchen oven.
However, there are many factors such as outside
temperature, wind conditions and location of griil that
affect your grill performance so we suggest you watch
the grill thermometer and adjust the heat accordingly.
Cooking times for foods prepared with the direct
method wili be much shorter mainly because of the
direct heat source and softness of the food. Timing
wili be comparable to normal pan frying or grilling.
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