KitchenAid KBSU487TSS Cooking Methods, Grilling Chart, Direct Heat, Indirect Heat

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Cooking Methods

For optimal use of the SureSear™ system, the following cooking methods are recommended.

Direct Heat

Cooking by direct heat means the food is placed on grill grates directly above lighted burners. Hood position can be up or down. If hood is in the up position, total cooking times may be longer.

Direct heat sears the food. Searing is a process that seals natural juices in food by cooking with intense heat for a short period of time. While juices stay inside, the outside is browned with a flavorful grilled coating.

Indirect Heat

For best results, do not select the indirect heat cooking method when it is windy.

Cooking by indirect heat means the food is placed on the grill grate above an unheated burner, allowing heat from lighted burner(s) on either side to cook the food.

If possible, turn on 2 burners. Cook with the hood down. This will shorten the cooking time.

Indirect Cooking

Place food only on the grill grate over the OFF burners.

Grill Size

Burner

Burner

Burner

Burner

 

 

1

2

3

4

 

 

 

 

 

27" (68.6 cm)

ON

OFF

-

-

 

 

 

 

 

 

36"

(91.4 cm)

ON

OFF

ON

-

 

 

 

 

 

 

48"

(121.9 cm)

ON

OFF

ON

OFF

Grilling Chart

Knobs have High, Medium and Low settings for flame adjustment.

Heat settings indicated are approximate.

Grilling times are affected by weather conditions.

When 2 temperatures are listed, for example: Medium to Medium-Low, start with the first and adjust based on cooking progress.

Cooking times may vary from chart times depending on the type of fuel, Natural or LP gas.

FOOD

COOKING METHOD/

INTERNAL TEMP.

TIME

SPECIAL INSTRUCTIONS

 

BURNER SETTING

 

(total minutes)

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

Hamburgers ½" (1.3 cm) to

DIRECT

Medium (160°F/71°C)

10-15

Grill, turning once.

¾" (1.9 cm) thick

Medium

 

 

 

Roasts

INDIRECT

Med-Rare (145°F/63°C)

32-40 per lb

Tent with foil first 45-60 minutes

Rib Eye, Sirloin

Medium/OFF/Medium

to Medium (160°F/71°C)

(12-15 per kg)

of cooking time.

Steaks, 1" (2.5 cm)

DIRECT

Med-Rare (145°F/63°C)

11-16

Rotate steaks ¼ turn to create

Porterhouse, Rib, T-bone,

Medium

to Medium (160°F/71°C)

 

criss-cross grill marks.

Top Loin, Sirloin

 

 

 

 

Steaks, 1½" (3.8 cm)

DIRECT

Med-Rare (145°F/63°C)

18-25

 

Porterhouse, Rib, T-bone,

Medium

to Medium (160°F/71°C)

 

 

Top Loin, Sirloin

 

 

 

 

Top Round or Shoulder/

DIRECT

Med-Rare (145°F/63°C)

22-29

 

Chuck (London Broil)

Medium

to Medium (160°F/71°C)

 

 

1½" (3.8 cm) thick

 

 

 

 

Flank, ½" (1.3 cm) thick

DIRECT

Med-Rare (145°F/63°C)

11-16

 

 

Medium

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

Chops,

 

 

 

 

1" (2.5 cm)

DIRECT

Medium (160°F/71°C)

12-22

 

1½" (3.8 cm) thick

Medium to Med-Low

 

30-40

 

Ribs

INDIRECT

Medium (160°F/71°C)

40-60

Grill, turning occasionally.

2½-4 lbs (0.9-1.5 kg)

Med/OFF/Med

 

 

During last few minutes brush

 

 

 

 

with barbecue sauce if desired.

 

 

 

 

When done, wrap in foil.

Roast, boneless tenderloin,

DIRECT

Medium (160°F/71°C)

18-22

Turn during cooking to brown

1 lb (0.37 kg)

Medium

 

 

on all sides.

Ham half,

INDIRECT

Reheat (140°F/60°C)

2-2½ hours

Wrap entire ham in foil and put

8-10 lbs (3-3.7 kg)

Med/OFF/Med

 

 

on grill without pan or drip pan.

Ham steak precooked,

DIRECT

Reheat (145°F/63°C)

7-10

 

½" (1.3 cm) thick

Preheat Medium

 

 

 

 

Grill Medium

 

 

 

Hot Dogs

DIRECT

Reheat (145°F/63°C)

5-10

Slit skin if desired.

 

Medium

 

 

 

18

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Contents Outdoor Grills Table of Contents Table DES MatièresOutdoor Grill Safety Your safety and the safety of others are very importantImportant Safety Instructions Installation Requirements Tools and PartsLocation Requirements Product Dimensions Cabinet Cutout DimensionsBuilt-In Outdoor Grill Enclosure Electrical Requirements Built-in Outdoor Grill Enclosure Ventilation for LP GasRecommended Ground Method Gas Supply Requirements Gas Connection RequirementsLP Gas Conversion Using a 20 lb LP Gas Fuel Tank Installation InstructionsLP Gas Conversion Using a Local LP Gas Supply Unpack GrillMake Gas Connection Plug in GrillNatural Gas Use To Install the 20 lb LP Gas Fuel Tank Conversion to LP GasLow Flame Adjustment Check and Adjustthe BurnersBurner Flame Characteristics To AdjustControl Panel Using Your Outdoor GrillOutdoor Grill USE Prepare the Gas SupplyLighting the Grill and Infrared Sear Burner Using Your Infrared Sear BurnerTurn the Gas Supply On Manually Lighting Main Grill and Infrared Sear BurnersLighting the Rotisserie Burner Using Your RotisserieTo Use Manually Lighting the Rotisserie BurnerRotisserie Chart Rotisserie Cooking TipsTrussing Poultry for the Rotisserie Using Your Smoker Box Tips for Outdoor GrillingHood Lights Direct Heat Grilling ChartCooking Methods Indirect HeatTurkey Total minutes ChickenFish and Seafood Fresh VegetablesOutdoor Grill Care GeneralCleaningCleaning Method Changing the Light BulbShaped Burners Rotisserie Spit ROD and Forks on some modelsAccessories TroubleshootingAssistance or Service U.S.AItems Excluded from Warranty Kitchenaid Outdoor Product WarrantyLimited Warranty This limited warranty does not coverDisclaimer of Implied Warranties Limitation of Remedies Sécurité DU Gril Dextérieur Votre sécurité et celle des autres est très importanteConservez CES Instructions Exigences Dinstallation Exigences demplacementOutillage et pièces Dimensions du produit Dimensions du placardEnceinte du gril dextérieur encastré Méthode recommandée de mise à la terre Spécifications électriquesSpécifications de lalimentation en gaz Exigences concernant le raccordement au gazInstructions ’INSTALLATION Déballage du grilÉlimination des matériaux demballage à lintérieur du gril Raccordement au gaz Alimentation au gaz naturelInstallation de la bouteille de propane de 20 lb Branchement du grilConversion pour lalimentation au propane Contrôle et réglage des brûleurs Caractéristiques des flammes sur les brûleursProcessus de réglage Tableau de commande Utilisation DU Gril DextérieurRéglage pour le débit thermique minimum Ouvrir larrivée de gaz Utilisation du gril dextérieurPréparation de la source de gaz Allumage du brûleur du gril et du brûleur à infrarougeUtilisation du brûleur à infrarouge Utilisation du tournebrocheUtilisation Allumage du brûleur du tournebrocheOn doit percevoir le crépitement généré par lallumeur Conseils de cuisson à l’aide du tournebroche Allumage manuel du brûleur du tournebrocheTroussage de la volaille pour utilisation du tournebroche Pour remplir le fumoir lors de la cuisson Utilisation du fumoirLampes sous le capot Tableau Dutilisation DU TournebrocheMéthodes de cuisson Tableau de cuisson au grilTotal Bœuf Minutes auDU Brûleur PouletTotal Poisson et fruits de mer DindeLégumes frais Nettoyage général Entretien DU Gril DextérieurChangement de lampoule déclairage Méthode de nettoyageIntérieur Tournebroche sur certains modèles Assistance OU ServiceDépannage Rien ne fonctionneAccessoires Garantie DES Produits Pour Usage Extérieur KitchenaidW10138384B All rights reserved Tous droits réservés