Kenmore 141.178600 User Manual download pdf (Page 25)

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 location that affect your gril!

performance. We offer these cooking times as a

convenience, but suggest you watch the griii thermom

eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore,

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

grill with the burner lit on the opposite side. Place your

meat inside an optional roasting rack and cooking pan

that allows you to collect juices for making gravy. You

can also use the supplied cooking grid with an alumi

num drip pan underneath. Either way, indirect cooking

requires the lid of your grill to be closed.

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 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 with water in the 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 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

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 deserts 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 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

indirect cooking method. Therefore, your cooking 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 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 the 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 141.178600 User Manual Page 25

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