Kenmore ELITE 141.16681 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 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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Kenmore ELITE 141.16681 User Manual Page 24

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