KENMORE ELITE 141.17638900 Guía De Uso Y Cuidado página 24

An important Note About Heat Settings
The suggested heat settings shown are approximate There
are many factors such as outside temperature, wind condi-
tions and grill location that affect your gritl performance We
offer these cooking times as a convenience, but suggest you
watch the temperature gauge and adjust the heat accord-
ingly
Preparing to Roast
Roasting uses the indirect cooking method. Therefore, the
food should be placed on the left or right side of your gdll with
the Bumer 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 gnll 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 poultrywith 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 inthe pan can be used as the base for a tasty sauce
or gravy Place a cooking pan directly over the heat, add extra
butter ifneeded, 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 1045 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
Wef! 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 I6 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 gril! 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
placed on the left or right side of your gdll 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
Oven Temperature Recommended Grill Setting
Stow 300 ° - 340 ° F Both outside Burners on LOW
Moderate 355 ° - 390 ° F 1 outside Burner on Hi and 1 outside Burner' on LOW
....................................... High 410_ 480_E- ................................................................... Both outs!de 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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