Kenmore 141.173373 - Manual (Page 33)

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 griii iocation that affect your griii
performance. We offer these cooking times as a
convenience, but suggest you watch the griii ther­
mometer and adjust the heat accordingiy.
Preparing to Roast
Roasting uses the indirect cooking method. There­
fore, the food ^ouid be placed on the left or right side
of your grill with the Burner iit on the opposite side. You
can also use the supplied Cooking Grid vwth an
aluminum drip pan underneath allowing you to collect
juices for making gravies. Remember, indirect cooking
requires the Lid of your grill to be down.
Preheating your grill is not required for ^ow cooking
methods ^ch as roasting. If you do choose to preheat
your grill before roasting, turn the Burners on HIGH
and close Lid for approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultry with
cooking string to retain shape if desired. Bacon strips
can be used to cover the outside surface of lean meat
and poultry to help prevent it from drying out. Another
method for keeping food moist during roasting is to put
water in a cooking pan, then cover with foil. The foil
should be removed for the first or the last part of the
cooking time to ensure proper browning.
Tips for roasting
Except \Aiien roasting vwth water in 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
several spoonfuls of flour to thicken sauce. Finally, add
sufficient chicken or beef stock to obtain the desired
consistency.
Once the meat is cooked, remove it from your grill and
cover with a piece of foil. Allow it to stand for 10-15
minutes which allows the juices to settle. This will make
carving easer and ensure a tender, juicy roast.
Type of Food How Cooked Approximate Cooking Times
Beef Rare 18 minutes per pound
Medium 23 minutes per pound
Well done 27 minutes per pound
Lamb Medium 18 minutes per pound
Well done 23 minutes per pound
Veal 27 minutes per pound
Pork 30-33 minutes per pound
Chicken 20-25 minutes per pound
Duck 25 minutes per pound
Fish 10 minutes per pound
Turkey, under 16 pounds 20-25 per pound + 30 minutes
Turkey, over 16 pounds 18-23 per pound +15 minutes
BAKING TECHNIQUES
From casseroles and cornbread to delicious desserts
like fondue fnjit hewers or crumb cake, baking on the
griii is as easy as baking in the kitchen.
Preparing to Bake
To bake in your new grill 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
Oven Temperature
the indirect cooking method. Therefore, your cooking
pan should be placed on the left or right ade of your grill
™th the burner iit on the opposite side.
Tips for Baking
Prepare your favorite recipe as you would in the kitchen.
Foods cooked in the grill for long periods of time ^ould
always be covered in aluminum foil to retain moisture.
You will 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 Griii 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
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