KitchenAid KBGS292PSS, KBGS274PSS, KBGS364PSS installation instructions Grilling Chart, Beef, Pork

Page 11

Indirect Cooking

 

 

Burner

 

 

Place food only on the grill grate over the

 

1

2

3

4

 

27" grill

ON

OFF

 

OFF burners.

 

 

36" grill

ON

OFF

ON

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilling Chart

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

Heat settings indicated are approximate.

Grilling time based on heating two adjacent burners with food placed on grate between burners (Direct).

Timings are affected by weather conditions.

Remove excess fat from edge of chops and steaks. Score remaining fat at 2-inch intervals to prevent curling.

When 2 temperatures are provided, example: Medium to Medium-Low, start with the first and adjust to how it is cooking.

Cooking times may vary from chart times depending on the type of fuel, natural gas or L.P..

 

Food

Cooking Method/

Time

Special Instructions

 

 

Burner Setting

 

 

 

 

 

 

 

Beef

 

 

 

 

 

Hamburgers

DIRECT

Medium (160°F)

Grill, turning once.

 

1/2 to 3/4 inch thick

Medium

10-15 minutes total

 

 

 

Roasts

 

 

 

 

 

Rib Eye, Sirloin

INDIRECT

Med-Rare (145°F) to Medium (160°F)

Tent with foil first 45-60 minutes

 

 

Medium/OFF/Medium

32-40 minutes per lb.

of cooking time.

 

Steaks

 

 

 

 

 

Porterhouse, Rib

DIRECT

Med-Rare (145°F) to Medium (160°F)

Rotate steaks 1/4 turn to create

 

T bone, Top Loin

Medium

11-16 minutes total

criss-cross grill marks.

 

Sirloin

 

 

 

 

 

1 inch

 

 

 

 

 

Porterhouse, Rib

DIRECT

Med-Rare (145°F) to Medium (160°F)

 

 

 

T bone, Top Loin

Medium

18-25 minutes total

 

 

 

Sirloin

 

 

 

 

 

1-1/2 inch

 

 

 

 

 

Top Round or

DIRECT

Med-Rare (145°F) to Medium (160°F)

 

 

 

Shoulder/Chuck

Medium

22-29 minutes total

 

 

 

(London Broil)

 

 

 

 

 

1-1/2 inch thick

 

 

 

 

 

Flank

DIRECT

Med-Rare (145°F)

 

 

 

1/2 inch thick

Medium

11-16 minutes total

 

 

 

Pork

 

 

 

 

 

Chops, 1 inch thick

DIRECT

Medium (160°F)

 

 

 

 

Medium to Med-Low

12-20 minutes total

 

 

 

1-1/2 inch thick

DIRECT

Medium (160°F)

 

 

 

 

Medium to Med-Low

30-40 minutes total

 

 

 

Ribs

INDIRECT

Medium (160°F)

Grill, turning occasionally. During last few

 

2-1/2 to 4 lbs.

Med/OFF/Med

40-60 minutes total

minutes brush with barbecue sauce if

 

 

 

 

desired. When done, wrap in foil 1 hour.

 

Roast. Boneless

DIRECT

Medium (160°F)

Turn during cooking to brown on all sides.

 

Tenderloin 1 lb

Medium

18-22 minutes total

 

 

 

Ham, Half

INDIRECT

Reheat (140°F)

Wrap entire ham in foil and put on grill

 

8 to 10 lbs.

Med/OFF/Med

2 – 2-1/2 hours total

without pan or drip pan.

 

Ham Steak

DIRECT

Reheat (140°F)

 

 

 

Precooked

Preheat Medium

7-10 minutes total

 

 

 

1/2 inch thick

Grill Medium

 

 

 

 

Hot Dogs

DIRECT

Reheat (145°F)

Slit skin if desired.

 

 

Medium

5-10 minutes total

 

 

11

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Contents Installation Instructions Use and Care Guide Provided with a listed overfilling prevention device Your safety and the safety of others are very importantBefore you start L.P. gas supply cylinder to be used must beBuilt-in grills are manufactured for use with natural gas Parts suppliedParts needed Materials requiredInsulation jacket provided with the grill must For installations in a combustible enclosureCurrent standards CSA-Z21.58a-1998*, or with Local codesRecommended ground method Built-in GrillsCombustible construction Securely tighten all gas connections Natural Gas UseRemove tiedowns from burners and warming shelf Sear burner flame characteristicsAdjusting the air shutters Low flame adjustment Grill Use Using your Grill Using the side burner Lighting the smoker burner Using the rotisserieUsing the smoker box Lighting the rotisserie burnerCooking Methods Replacing the igniter batteryGrill Care Grilling TipsPork Grilling ChartBeef Turkey ChickenLamb Fish And SeafoodPoultry Rotisserie ChartRotisserie Cooking Tips Trussing Poultry for the RotisserieCleaning Vinyl Grill Covers are available AccessoriesCustom Access Door Kits are KitchenAid Gas Grill Products Warranty WarrantyFor further assistance Requesting Assistance or ServiceIf you need assistance or service in U.S.A If you need replacement partsIf you need service If you need assistance or service in CanadaPièce n 68,6 cm 27 po Avec rôtissoireIllustrée ModèlesCes mots signifient Avant de CommencerVotre sécurité et celle des autres est Très importante Sécurité et de vous y conformerPage Pièces nécessaires Pièces fourniesDimensions du produit Risque de choc électrique Rôtissoire SpécificationsTest de pressurisation de la canalisation Gaz naturelAlimentation au gaz naturel Méthode recommandée de liaison à la terreEnlever les plaques ondulées et les conserver à part Réglage de la puissance de chauffage minimale Caractéristiques des flammes sur les brûleursRéglage de l’admission d’air Utilisation du gril Utilisation du grilUtilisation du brûleur latéral Important Sur le modèle KBGS292PSS Utilisation de la rôtissoireAllumage du brûleur à rôtissoire Allumage manuel des brûleursAllumer le brûleur du fumoir Remplacement de la pile de l’allumeurEntretien du gril Utilisation de la boîte du fumoirMéthodes de cuisson Poulet Tableau de cuisson au grilBoeuf PorcLégumes frais AgneauPoisson et produits de la mer DindeVolaille Tableau de cuisson RôtissageArrimage d’une volaille sur la broche pour la rôtissoire Nettoyage Housses de protection en vinyle AccessoiresPortes d’accès personnalisées Garantie du gril à gaz KitchenAid GarantiePour plus dassistance Demande dassistance ou de serviceSi vous avez besoin dassistance ou de service aux É.-U Si vous avez besoin de pièces de rechangePour plus d’assistance Demande d’assistance ou de service