Kenmore 141.16315800 manual Grilling Steak and Ribs, Grilling Poultry, Cut of Meat

Grilling Steak and Ribs

Turn the grill Burners on HIGH, close the Lid and preheat your grill 3 to 5 minutes. Open Lid and place the meat on the Cooking Grid directly above the lit Burners. Cook the meat on both sides until seared. Reduce the heat to MEDIUM and cook meat until done. Grilling times will vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the grill Burners on HIGH, close Lid and preheat your grill 3 to 5 minutes. Open Lid and place the meat on the

Cooking Grid directly above the lit Burners. Cook the meat on both sides until seared. Reduce the heat to MEDIUM

and cook the meat until done. Grilling times will vary according to meat thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lid and preheat your grill 2 to 3 minutes. Then raise the Lid, reduce heat to MEDIUM and cook poultry directly over lit Burners until done. Poultry skin is fatty so you should expect some flare-ups when using this direct method.

To minimize flare-ups, try grilling poultry using the indirect method. Place the poultry on one side of the grill with the opposing Burners on MEDIUM heat, and lower the grill Lid. Grilling times will vary based on the size of your poultry.

Grilling Pork

Turn Burners on HIGH and preheat your grill 3 to 5 minutes with the Lid closed. Raise Lid, place pork on Cooking Grid and cook until seared. Reduce heat to MEDIUM and cook until done. Grilling times will vary according to meat thickness.

Whole Fish and Whole Fillets

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.

Vegetables and Fruit

Cut of Meat

T-bone steak

Sirloin steak

Beef spare ribs

Porterhouse steak New York strip steak

Hamburgers

Sausages

Chicken breast

(cook with bone down)

Chicken wings

Drumsticks

Whole bird

(cook with breast up)

Chops

Loins

Cutlets

Whole fish Whole fish fillets

Fish fillets

Boneless cubes

Approximate Cooking Times

F_re: 4-8 minutes

Medium: 10-14 minutes

Well done: 15-20 minutes

Rare: 4-6 minutes

Medium: 8-10 minutes

Well done: 10-15 minutes

Direct method: approximately 15 minutes

Indirect method:

up to 30 minutes

Indirect method:

approximately 1 hour

Medium: 10-14 minutes

Well done: 15-20 minutes

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.

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--particularly potatoes and yams,

we recommend that you partially boil until almost cooked, before placing them on the grill. 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 temperature gauge and adjust the heat accordingly.

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

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