Kenmore ELITE 141.16681 - 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 grill 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.
Preparing to Roast
Roasting uses the indirectcooking method. Therefore,
the food should be placed on the left or right side of your
grill vwth the Burner lit on the opposite side. You can
also use the supplied Cooking Grid vwth an aluminum
drip pan underneath allovwng you to collect juices for
making gravies. Remember, indirect cooking requires
the Lid of your grill to be down.
Preheat! ng your gri 11 i s not requi red for slow cooki ng
methods such as roasting. If you do choose to preheat
your grill before roasting, turn the Burnerson HIGH and
close Lid for approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultry vwth
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 when roasting wth 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 allow/s the juices to settle. This will make
carving easier 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
Porii 30-33 m i ñutes per pound
Chicken 20-25 minutes per pound
Duck 25 minutes per pound
Fish 10 minutes per pound
T urkey, under 16 pounds 20-25 per pound + 30 minutes
T urkey, over 16 pounds 18-23 per pound + 15 minutes
BAKING TECHNIQUES
From casseroles 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 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 the
Oven Temperature
indirectcooking method. Therefore, yourcooking pan
should be placed on the left or right side of your grill with
the burner lit 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 Grill Setting
Slow 300°- 340° F Both outside Burnerson 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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