KENMORE ELITE 141.16688800 Guía De Uso Y Cuidado página 31

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 conve-
nience, but suggest you watch the temperature gauge 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. 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 Hi 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 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 spoon-
fuls 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 HowCooked 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 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 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 indirect
cooking method. Therefore, your cooking pan should be
Oven Temperature
Slow 300 ° - 340 ° F
Moderate 355 ° - 390 ° F
High 410 ° - 480 ° F
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
Both outside Burners on LOW
1 outside Burner on Hi and 1 outside Burner on LOW
Both outside Burners on Hi
Warning: Do not use the infrared burner when indirect cooking (roasting and baking) or anytime when the grill lid is down.
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