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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.
placed
on the left or right side of your grill with the burners
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.
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
Watch
the temperature,
and adjust to cook according
to
your
recipe
directions.
Oven
Temperature
Slow
300 ° - 340 ° F
Moderate
355 ° - 390 ° F
High
410 ° - 480 ° F
Recommended
Grill Setting
Both outside
Burners
on
LOW
1 outside
Burner
on Hi and 1 outside
Burner
on LOW
Both
outside
Burners
on Hi
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