Kenmore 141.166801 User Manual download pdf (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 iocation that affect your gril!

performance. We offer these cooking times as a

convenience, but suggest you watch the gril! thermom

eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore,

the food should be placed on the ieft or right side of your

griii with the Burner iit on the opposite side. You can

also use the supplied Cooking Grid with 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 slow cooking

methods such 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 poulfry 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 v\hen roasting with water in a roasting pan, the

juices that collect in the pan can be used as Ihe 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 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

Pork

30-33 minutes 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 skewers 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 pair of insulated cooking

mitts. If tfie 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, your cooking pan

should be placed on the left or right side of your gril! 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 gril! for long periods of time should

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 tile 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

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Kenmore 141.166801 User Manual Page 24

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