Kenmore 141.166801, 141.176801 WholeFishandWholeFillets, Smaller Fish Fillets and Cubes

WholeFishandWholeFillets

Preheat your grill on HIGH for 2-3 minutes with the Lid down. Raise lid and turn

Burners to MEDIUM heat. Place fish (skin down) on grill and cook over direct heat until done. Use cooking time as a guide or until fish is opaque but still moist.

Smaller Fish Fillets and Cubes

Follow the directions from above, using approximate cooking times shown at right. Place a small piece of aluminum foil on the Cooking Grids if the fish pieces are small enough to drop between the Cooking Grids.

Cut of Meat

Wholefish

Whole fish fillets

Fish fillets Boneless cubes

Approximate Cooking Times

10 - 12 minutes per pound or until fish is opaque

4 - 5 minutes each side

or until fish is opaque

Prepare your fruit or vegetables and brush with butter or basting sauce if desired. To cook indirectly, the food should be placed on the left or right side of your grill with the Burner lit on the opposite side and the grill Lid down. Or center your food on the Secondary Cooking Rack and light the outer grill Burners. Either

way, indirect cooking must be done with the Lid down.

Cooking times using the indirect method with the lid down will be similar to those for your kitchen oven. However, there are many factors such as outside temperature, wind conditions and location of grill that affect your grill performance so we suggest you watch the grill thermometer and adjust the heat accordingly.

In some instances, you may want to grill vegetables and fruit directly over the heat, using the supplied Cooking Grids. Foods that work best with direct heat are relatively soft and require a short cooking time: mushrooms, zucchini, tomatoes and skewered fruit such as apricots, peaches, pineapple, strawberries and kiwis. Remember the Grill Lid must remain up when cooking directly.

For very firm vegetables_ articularly potatoes and yams, we recommend that you partially boil until almost cooked, before placing them on the grill.

Cooking times for foods prepared with the direct method wilt be much shorter mainly because of the direct heat source and softness of the food. Timing wilt be comparable to normal pan frying or grilling.