KitchenAid KFRU488TSS Total minutes Chicken, Fish and Seafood, Turkey, Fresh Vegetables

Page 25

FOOD

COOKING METHOD/

INTERNAL TEMP.

TIME

SPECIAL INSTRUCTIONS

 

BURNER SETTING

 

(total minutes)

 

 

 

 

 

 

Chicken

 

 

 

 

 

 

 

 

 

Breast, boneless

DIRECT

170°F/77°C

15-22

For even cooking, pound breast

 

Medium

 

 

to ¾" (2.0 cm) thick.

Pieces, 2-3 lbs (0.75-

DIRECT

Breast 170°F/77°C

 

Start bone side down.

1.1 kg)

Med-Low to Medium

Thigh 180°F/82°C

 

 

 

 

 

 

 

Lamb

 

 

 

 

 

 

 

 

 

Chops and Steaks,

 

 

 

 

Loin, Rib, Sirloin,

 

 

 

 

1" (2.5 cm) thick

DIRECT

Med-rare (145°F/63°C)

10-20

 

 

Medium

to Medium (160°F/71°C)

 

 

1½" (3.8 cm) thick

DIRECT

Med-rare (145°F/63°C)

16-20

 

 

Medium

to Medium (160°F/71°C)

 

 

Fish and Seafood

Fillets, Steaks, Chunks

DIRECT

Halibut, Salmon,

Medium

Swordfish, 8 oz (0.25 kg)

 

Whole, Catfish, Rainbow

DIRECT

Trout, 8-11 oz (0.25-

High

0.34 kg)

 

4-6 per

Grill, turning once. Brush grill

½" (1.3 cm)

with oil to keep fish from

thickness of fish

sticking. Remove when inside is

5-7 per side

opaque and flaky with skin

easily removed.

 

Shellfish, Scallops, Shrimp

DIRECT

 

4-8

 

 

Medium

 

 

 

 

 

 

 

 

Turkey

 

 

 

 

 

 

 

 

 

Whole breast (bone-in)

INDIRECT

170°F/77°C

14-18

Tent with foil until last

 

HI/OFF/HI

 

 

30 minutes of cooking time.

Half breast (bone-in)

INDIRECT

170°F/77°C

25-30

Start skin side down.

 

Medium/OFF/Medium

 

 

 

Whole,

INDIRECT

Breast 170°F/77°C

11-16

Less than 11 lbs.

7-12 lbs (2.6-4.5 kg)

HI/OFF/HI

Thigh 180°F/82°C

 

 

 

 

 

 

 

Fresh Vegetables

 

 

 

 

 

 

 

 

 

Corn on the cob

DIRECT

 

20-25

Soak in cold water 20 minutes.

 

Medium

 

 

Do not husk. Shake off excess

 

 

 

 

water.

Eggplant

DIRECT

 

7-10

Wash and cut into ½" (1.3 cm)

 

Medium

 

 

slices or lengthwise. Brush with

 

 

 

 

olive oil.

Onion,

DIRECT

 

8-20

Grill, turning once. Brush with

½" (1.3 cm) thick

Medium

 

 

olive oil. Put a skewer through

 

 

 

 

several slices to hold together.

Potatoes,

DIRECT

 

40-70

Individually wrap in heavy-duty

Sweet, whole

Medium

 

 

foil. Grill, rotating occasionally.

Baking, whole

DIRECT

 

45-90

 

 

High

 

 

 

Peppers,

DIRECT

 

15-22

Wash and place on grill whole.

Roasted

High

 

 

Char skin all around. Cool in a

 

 

 

 

paper bag or plastic wrap to

 

 

 

 

loosen blackened skin. Peel

 

 

 

 

and remove seeds.

Squash,

DIRECT

 

7-10

Wash and cut into ½" (1.3 cm)

Summer, Zucchini

Medium

 

 

slices or lengthwise. Brush with

 

 

 

 

olive oil.

Garlic

DIRECT

 

20-25

Cut off top, drizzle with olive oil

Roasted

Medium

 

 

and wrap in double layer of foil.

 

 

 

 

 

25

Image 25
Contents Outdoor Grills Table DES Matières Table of ContentsYour safety and the safety of others are very important Outdoor Grill SafetyImportant Safety Instructions Tools and Parts Installation RequirementsLocation Requirements Cabinet Dimensions Product DimensionsBuilt-In Outdoor Grill Enclosure Style 1 Freestanding Outdoor GrillElectrical Requirements Optional Access Doors Cutout WidthBuilt-in Outdoor Grill Enclosure Ventilation for LP Gas Grill Size Cutout WidthGas Connection Requirements Gas Supply RequirementsNatural Gas Conversion Local LP Gas SupplyNatural Gas Style 1 Freestanding Outdoor Grill Installation Installation InstructionsLP Gas Conversion Using a Local LP Gas Supply LP Gas Conversion Using a 20 lb LP Gas Fuel TankMake Gas Connection To Install the 20 lb LP Gas Fuel TankLP Gas If Converted to Natural GasPlug in Grill Style 2 Built-in Outdoor Grill InstallationNatural Gas Use Burner Flame Characteristics Check and Adjust the BurnersTo Adjust If Converting to LP GasOutdoor Grill USE Low Flame AdjustmentControl Panel Inspect the LP Gas Fuel Tank Supply Hose Using Your Outdoor GrillPrepare the Gas Supply Turn the Gas Supply OnUsing Your Side Burner Using Your Infrared Sear BurnerManually Lighting Main Grill and Infrared Sear Burners Lighting the Side BurnerManually lighting the side burner Using Your RotisserieTo Use Lighting the Rotisserie Burner Rotisserie Cooking TipsManually Lighting the Rotisserie Burner Rotisserie Chart Using Your Smoker BoxHood Lights Trussing Poultry for the RotisserieSetting the Controls Using Your Warming DrawerControl Knob Moist-Dry Slide ControlOptional Warming Rack accessory Warming Drawer Temperature ChartWarming Cookware Warming Pans and Positioning RackProofing Bread Tips for Outdoor GrillingSlow Cook Function Cooking Methods Grilling ChartDirect Heat Indirect HeatFish and Seafood Total minutes ChickenTurkey Fresh VegetablesOutdoor Grill Care GeneralCleaningChanging the Light Bulb Side Burner Caps and Grate InteriorShaped Burners Infrared Sear BurnersDrawer Removal Drawer SlidesAssistance or Service TroubleshootingU.S.A Accessories Kitchenaid Outdoor Product WarrantyThis limited warranty does not cover Items Excluded from WarrantyDisclaimer of Implied Warranties Limitation of Remedies Votre sécurité et celle des autres est très importante Sécurité DU Gril DextérieurConservez CES Instructions Exigences demplacement Exigences DinstallationOutillage et pièces Dimensions du placard Dimensions du produitEnceinte du gril dextérieur encastré Spécifications électriques Dimension du gril Largeur de louverturePortes daccès facultatives* Largeur de louverture Tiroirs facultatifs Largeur ProfondeurSpécifications de lalimentation en gaz Méthode recommandée de mise à la terreConversion pour changement de gaz Puissance thermique des brûleurs en altitude DétendeurTest de pressurisation de la canalisation de gaz Alimentation par bouteille de propane de 20 lbGaz naturel Style 1 Installation du gril dextérieur Autoportant Instructions DinstallationÉlimination des matériaux demballage à lintérieur du gril Raccordement au gazAlimentation au gaz naturel après conversion Installation de la bouteille de propane de 20 lbBranchement du gril Style 2 Installation du gril dextérieur EncastréAlimentation au gaz naturel Conversion pour lalimentation au propane Caractéristiques des flammes sur les brûleurs Contrôle et réglage des brûleursProcessus de réglage Utilisation DU Gril Dextérieur Tableau de commandeRéglage pour le débit thermique minimum Préparation de la source de gaz Utilisation du gril dextérieurOuvrir larrivée de gaz Allumage du brûleur du gril et du brûleur à infrarouge Utilisation du brûleur à infrarougeUtilisation du tournebroche Utilisation du brûleur latéralAllumage du brûleur latéral Allumage manuel des brûleurs latérauxRetirer le plateau de réchauffage UtilisationAllumage du brûleur du tournebroche Conseils de cuisson à l’aide du tournebrocheAllumage manuel du brûleur du tournebroche Troussage de la volaille pour utilisation du tournebrocheLampes sous le capot Utilisation du fumoirPour remplir le fumoir lors de la cuisson Tableau Dutilisation DU TournebrocheRéglage des commandes Bouton de commandeTableau de commande Utilisation DU TIROIR-RÉCHAUDTableau DES Températures DU TIROIR-RÉCHAUD Ustensiles de réchauffageAliment Réglage Levée du pain Ustensiles de réchauffage et grille de PositionnementFonction de cuisson lente Méthodes de cuisson Minutes au Tableau de cuisson au grilDU Brûleur Total BœufPoisson et fruits de mer Total AgneauDinde Légumes fraisChangement de lampoule déclairage Entretien DU Gril DextérieurNettoyage général Acier InoxydableExtérieur Plateau DE RéchauffageIntérieur Chapeaux ET Grille DE Brûleur LatéralDépose du tiroir Glissières de tiroirDépannage Accessoires Assistance OU ServiceGarantie DES Produits Pour Usage Extérieur Kitchenaid La présente garantie limitée ne couvre pas Articles Exclus DE LA GarantieW10110725B
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KFRU488TSS specifications

The KitchenAid KFRU488TSS, KFRU488VSS, KFRS361TSS, KFRU368TSS, and KFRS271TSS represent a range of high-performance refrigerators designed for modern kitchens that demand style, functionality, and advanced technology. Each model is fortified with unique features that cater to various culinary needs while showcasing KitchenAid's commitment to quality and innovation.

The KFRU488TSS and KFRU488VSS are distinguished by their spacious French door design, which offers unparalleled access to fresh and frozen foods. Both models feature a generous capacity, allowing users to store large quantities of groceries effortlessly. A key highlight is the Preserva Food Care System, which uses a combination of a two-tiered cooling system and humidity-controlled crisper drawers to maintain optimal conditions for different food types. This technology extends the freshness of produce and prevents cross-contamination of odors.

The KFRS361TSS and KFRU368TSS models come equipped with the signature KitchenAid salt/pepper shakers and ice dispensers, bridging practicality with design. They boast the ExtendFresh Temperature Management System that monitors and adjusts temperatures in both fresh and frozen compartments, ensuring food retains its taste and texture. Additionally, these refrigerators feature an internal water dispenser, giving convenient access to chilled water without sacrificing space on the door.

For consumers focused on energy efficiency, the KFRS271TSS stands out with its Energy Star certification, signifying lower energy consumption without compromising performance. This model also incorporates a sleek, stainless steel finish that not only complements any kitchen aesthetic but also resists fingerprints and smudges for easy maintenance.

Another commonality among these KitchenAid models is their intuitive digital controls, which allow for precise temperature regulation and user-friendly navigation of different settings. Moreover, the LED lighting illuminates every corner of the refrigerator, making it easy to locate items.

In summary, the KitchenAid KFRU488TSS, KFRU488VSS, KFRS361TSS, KFRU368TSS, and KFRS271TSS embody a fusion of style, technology, and practicality, catering to the needs of modern households. With advanced preservation systems, energy efficiency, and user-centric features, these refrigerators exemplify KitchenAid's dedication to enhancing the culinary experience.