KitchenAid 720-0787D Manual De Uso página 28

FOOD
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon, Swordfish, Halibut Salmon Swordfish
8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-0.34 kg)
Shellfish, Scallops, Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-4.5 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion, ½ (1.3 cm) thick
Potatoes, Sweet, whole
Baking, whole
Peppers, Roasted
Squash, Summer, Zucchini DIRECT Medium
Garlic Roasted
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COOKING INTERNAL
METHOD/ BURNER TEMP.
SETTING
DIRECT Medium
DIRECT High
DIRECT Medium
INDIRECT 170°F/77°C
HI/OFF/HI HI/OFF/HI
INDIRECT 170°F/77°C
Medium/OFF/Medium
INDIRECT Breast
HI/OFF/HI 170°F/77°C
Thigh 180°F/82°C
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT High
DIRECT High
DIRECT Medium
TIME (total minutes) SPECIAL INSTRUCTIONS
4-6 per ½" (1.3 cm) Grill, turning once. Brush grill
thickness of fish thickness of fish with oil to keep fish from with oil to keep fish from
sticking. Remove when inside
5-7 per side is opaque and flaky with skin
easily removed.
4-8
14-18 Tent with foil until last 30
minutes of cooking time. minutes of cooking time.
25-30 Start skin side down.
11-16 Less than 11 lbs.
20-25 Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into ½ (1.3 cm)
7-10
slices or lengthwise. Brush with
olive oil.
8-20 Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold together.
40-70 Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
45-90
15-22 Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel loosen blackened skin Peel
and remove seeds.
7-10 Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush with
olive oil.
20-25 Cut off top, drizzle with olive oil
and wrap in double layer of foil