PGS S27R, S36R owner manual Poultry Cooking Guide, Always USE a Meat

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POULTRY COOKING GUIDE

 

 

 

 

 

 

Poultry, unlike beef, requires that meat be fully cooked.

The guide below is only a guide; please use a quality thermometer whenever you are cooking

poultry to insure proper doneness.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Time

 

 

 

 

 

 

 

 

Amount of

 

Heat

for Medium

 

 

 

 

Cooking Tips

Item

 

Meat

Setting

Doneness

 

 

 

 

and Methods

Chicken Pieces

2 1/2 lb. to

 

LO

34-45 minutes

 

 

Preheat grill for ten minutes,

 

5 lb.

Serves

 

 

 

 

grill chicken until juices run clear,

 

4 to 8 people.

 

 

 

 

turn frequently, brush with sauce

 

 

 

 

 

 

 

during last 15 minutes if desired.

Whole Chicken

2 1/2 to 3 lb.

Medium

60-75 minutes

Remove cooking grid, center chicken on

 

(broiler-fryer)

 

 

 

rotis spit.

Place drip pan on rocks.

Balance

 

 

 

 

 

 

chicken on spit rod, tie legs and wings close

 

 

 

 

 

 

to body, rotis until internal temp. reaches 185

 

 

 

 

 

 

 

degrees.

ALWAYS USE A MEAT

 

 

 

 

 

 

THERMOMETER (ask you dealer about our

 

 

 

 

 

 

"INFRA BROIL" rear burner kit... there is

 

 

 

 

 

 

 

nothing like it for rotis cooking)

Whole Turkey

 

9 to 12 lb.

Medium

3-4 hours

Remove cooking grids.

Place a drip pan

 

serves 8 to 10

 

 

 

 

filled with one to two inches of water

 

 

 

 

 

 

directly on rock on one side of grill, turn

 

 

 

 

 

 

heat on other side of grill, preheat grill for

 

 

 

 

 

 

ten minutes.

Place Turkey, with favorite

 

 

 

 

 

 

 

stuffing, breast side up on cooking grid

 

 

 

 

 

 

above pan.

 

Use a meat thermometer

 

 

 

 

 

 

to insure temperature on turkey meat reaches

 

 

 

 

 

 

 

 

 

 

185 degrees.

 

 

 

 

 

 

 

(ASK YOUR DEALER ABOUT OUR

 

 

 

 

 

 

"INFRA BROIL" REAR BURNER KIT... THERE IS

 

 

 

 

 

 

NOTHING LIKE IT FOR ROTIS COOKING)

*The above guide will aid you in achieving excellent cooking results.

The more you use your grill the better you and the results will become.

Keep

in mind that several factors such as outdoor temperature conditions, wind, humidity, altitude, size, quality and thickness of meat can influence results.

Your PGS outdoor gas grill is a fun and exciting product that welcomes your involvement and creativity.

Only your imagination will limit what your

grill can cook!

 

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Contents Portable or Masonry LP or Natural GASCongratulations Table of Contents Very Important Safety Tips and Warnings Never GAS SafetySafety Information of Propane Models Model IdentificationNatural GAS Models Propane Cylinder Filling & Handling TipsPropane GAS Cylinder Description Part Numbers and DescriptionsPage Clearance Safety PrecautionsAssembly Instructions LocationOrifices are Engaged Into the Burner Venturis AS Change Battery Every SIX MonthsOrifice Engagement GAS Leak TestLighting Your Grill Electrode AdjustmentGrease Tray Lining & Clean OUT Periodic CleaningGAS Grill Conversion TroubleshootingFlashback FLARE-UPSMasonry Enclosed Grill Care of Stainless SteelSide Burner KIT INFRA-BROIL Rear BurnerInto the Unit and Turn the GAS on Pacific GAS Specialties Cooking Tips Tempature Guide Heat Output Variations Beef Meats and Main DishesChicken on the Rotis Roasts on the GrillPoultry on the Grill Fish & Seafood Beef Cooking Guide Always USE a Meat Poultry Cooking GuideYear Warranty Lifetime WarrantyFAX