KitchenAid KFGR361SSS, KFGR383SSS, KFGR271SSS installation instructions Indirect

Page 19

 

Food

Cooking Method/

Time

Special Instructions

 

Burner Setting

 

 

 

 

 

Chicken

 

 

 

 

Breast

DIRECT

(170°F)

For even cooking, pound to 3/4 inch.

 

Boneless

Medium

15-22 minutes total

 

 

Pieces

DIRECT

breast (170°F)

Start bone side down.

 

2 to 3 lbs.

Med-Low to Medium

thigh (180°F)

 

 

 

 

18-25 minutes total

 

 

Lamb

 

 

 

 

Chops and Steaks

DIRECT

Med-Rare (145°F) to Medium (160°F)

 

 

Loin, Rib, Sirloin

Medium

10-20 minutes total

 

 

1 inch thick

 

 

 

 

1-1/2 inches thick

DIRECT

Med-Rare (145°F) to Medium (160°F)

 

 

 

Medium

16-20 minutes total

 

 

Fish And Seafood

 

 

 

 

Fillets, Steaks, Chunks

DIRECT

4-6 minutes per each

Grill, turning once. Brush grill with oil to

 

Halibut, Salmon, Swordfish

Medium

1/2 inch thickness of fish

keep from sticking. Remove when inside is

 

8 oz.

 

 

opaque and flaky with skin easily removed.

 

Whole

DIRECT

5-7 minutes per side

Grill, turning once. Brush grill with oil to

 

Catfish, Rainbow Trout

High

 

keep from sticking. Remove when inside is

 

8 - 11 ounces

 

 

opaque and flaky with skin easily removed.

 

Shellfish,

DIRECT

4-8 minutes total

 

 

Scallops,

Medium

 

 

 

Shrimp

 

 

 

 

Turkey

 

 

 

 

Whole Breast

INDIRECT

(170°F)

Tent with foil until last 30 minutes of

 

(bone-in)

HI/OFF/HI

14-18 minutes per lb.

cooking time.

 

One Half Breast

INDIRECT

(170°F)

Start skin side down.

 

(bone-in)

Medium/OFF/Medium

25-30 minutes per lb.

 

 

Whole

INDIRECT

breast (170°F)

Less than 11 pounds.

 

7 to 12 lb.

HI/OFF/HI

thigh (180°F)

 

 

 

 

11-16 minutes per lb.

 

 

Fresh Vegetables

 

 

 

 

Corn on the cob

DIRECT

20-25 minutes total

Soak in cold water 20 min. Do not husk.

 

 

Medium

 

Shake off excess water.

 

Eggplant

DIRECT

7-10 minutes total

Wash & cut into 1/2 inch slices or

 

 

Medium

 

lengthwise. Brush with olive oil.

 

Onion, 1/2 inch thick

DIRECT

8-20 minutes total

Grill, turning once. Brush with olive oil.

 

 

Medium

 

Put a skewer through several slices to

 

 

 

 

hold together.

 

Potatoes

 

 

 

 

Sweet, whole

DIRECT

40-70 minutes total

Wrap individually in heavy-duty foil.

 

 

Medium

 

Grill, rotating occasionally.

 

Baking, whole

High

45-90 minutes total

 

 

Peppers, roasted

DIRECT

15-22 minutes total

Wash and place on grill whole. Char skin

 

 

High

 

all around. Cool in a paper bag or plastic

 

 

 

 

wrap to loosen blackened skin. Peel and

 

 

 

 

remove seeds.

 

Squash, summer

DIRECT

7-10 minutes total

Wash & cut into 1/2 inch slices or

 

Zucchini

Medium

 

lengthwise. Brush with olive oil.

 

Roasted Garlic

DIRECT

20-25 minutes total

Cut off top, drizzle with olive oil and

 

 

Medium

 

wrap in double layer of foil.

19

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Contents Installation Instructions USE and Care Guide Your safety and the safety of others are very important Outdoor Grill SafetyImportant Safety Instructions Tools and Parts Installation RequirementsIf you plan to use a combustible enclosure Product DimensionsLocation Requirements RotisserieElectrical Requirements Built-In Installation DimensionsRecommended ground method Portable Outdoor Grills Gas Supply RequirementsBuilt-In Outdoor Grills Portable Outdoor Grill InstallationAssemble Cooking Area For all portable outdoor grills Make gas connectionsIf Converted to Natural Gas Built-In ArchitectTM Series Outdoor Grill Built-In Outdoor Grill InstallationNatural Gas Use If converted to L.P. gas Plug in grill lightAdjusting the air shutters Check and Adjust the BurnersLow flame adjustment Sear burner flame characteristicsPrepare the gas supply Using your Outdoor GrillLighting the grill Manually lighting main grill burnersManually lighting the side burner Using the Side BurnerUsing the Rotisserie Lighting the side burnerBefore Grilling Using the grill light on some modelsLighting the rotisserie burner Manually lighting the rotisserie burnerIndirect Cooking Cooking MethodsDirect Heat Indirect HeatGrilling chart Indirect Trussing Poultry for the Rotisserie Rotisserie Cooking TipsCleaning Accessories Kitchenaid GAS Grill Warranty Requesting Assistance or Service