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Idiomas disponibles
Idiomas disponibles
FOOD
Fish and Seafood
Fillets, Steaks, Chunks
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 (2.6-5.4 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
170°F/77°C
HI/OFF/High
INDIRECT
170°F/77°C
Medium/OFF/Medium
INDIRECT
Breast 170°F/77°C
HI/OFF/HI
Thigh 180°F/82°C
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
TIME
(total minutes)
4-6 per ½" (1.3
cm) thickness of
fish
5-7 per side
4-8
14-18 per lb.
(7-8 per kg)
25-30 per lb
(11-13 per kg)
11-16 per lb
(5-7 per kg)
20-25
7-10
8-20
40-70
45-90
15-22
7-10
20-25
45
SPECIAL INSTRUCTIONS
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside
is opaque and flaky with skin
easily removed.
Tent with foil until last 30
minutes of cooking time.
Start skin side down.
Less than 11 lbs (5.0kg)
Soak in cold water 20
minutes. Do not husk. Shake
off excess water.
Wash and cut into ½" (1.3
cm) slices or lengthwise.
Brush with olive oil.
Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold
together.
Individually wrap in heavy-
duty foil. Grill, rotating
occasionally.
Wash and place on grill
whole. Char skin all around.
Cool in a paper bag or plastic
wrap to loosen blackened
skin. Peel and remove seeds.
Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush
with olive oil.
Cut off top, drizzle with olive
oil and wrap in double layer of
foil
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