Kenmore 141 16690, 141 17690 owner manual Bakingtechniques

An Important Note About Heat Settings

The suggested heat settings shown are approximate. There are many factors such as outside temperature, wind conditions and grill location that affect your grill

performance. We offer these cooking times as a convenience, but suggest you watch the grill thermom- eter and adjust the heat accordingly.

Preparing to Roast

Roastinguses the indirect cooking method. Therefore, the food should be placed on the left or right side of your grillwith the Burner lit on the oppositeside. You can also use the supplied Cooking Gridwith an aluminum drip pan underneath allowingyou to collectjuices for making gravies. Remember, indirectcookingrequires the Lid of your grill to be down.

Preheating your grill is not required for stow cooking methods such as roasting, if you do choose to preheat

your grillbefore masting, turn the Burnerson HIGH and close Lidfor approximately 2-3 minutes.

Type of Food	How Cooked
Beef	Rare
	Medium
	Well done
Lamb	Medium
	Well done
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds

BAKINGTECHNIQUES

From casseroles and combread to deliciousdesserts

like fondue fruit skewers or crumb cake, baking on the grill is as easy as baking in the kitchen.

Preparing to Bake

To bake in your new grill you'llneed a baking dish or cast-iron cooking pan, and a pair of insulated cooking mitts. If the cooking pan is cast-iron be sure to season the pan before use.

Preheat your grill 3-5 minutes, then lower heat to achieve the baking temperature desired. Baking uses the

Oven Temperature

Slow 300 ° - 340 ° F

Moderate 355 ° - 390 ° F

High 410°-480°F

Food preparation

Trim meat of excess fat. Truss meat and poultry with cooking string to retain shape if desired. Bacon strips can be used to cover the outside surface of lean meat and poultry to help prevent it from drying out. Another method for keeping food moist during roasting is to put water in a cooking pan, then cover with foil. The foil should be removed for the first or the last part of the cooking time to ensure proper browning.

Tipsforroasting

Except when roasting with water in a masting pan, the juices that collect in the pan can be used as the base for

a tasty sauce or gravy. Place a cooking pan directly over the heat, add extra butter if needed, then add several spoonfuls of flour to thicken sauce. Finally, add sufficient chicken or beef stock to obtain the desired consistency.

Once the meat is cooked, remove it from your grill and cover with a piece of foil. Allow it to stand for 10-15 minutes which allows the juices to settle. This will make carving easier and ensure a tender, juicy roast.

Approximate Cooking Times

18 minutes per pound

23 minutes per pound

27 minutes per pound

18 minutes per pound

23 minutes per pound

27 minutes per pound

30-33 minutes per pound

20-25 minutes per pound

25 minutes per pound

10 minutes per pound

20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

indirect cooking method. Therefore, your ceoking pan should be placed on the left or right side of your grill with

the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would in the kitchen. Foods cooked in the gdll for long periods of time should always be covered in aluminum foil to retain moisture.

You will need to stir the food several times as it bakes, and add additional liquid if required.

Watch the temperature, and adjust to cook according to your recipe directions.

Recommended Grill Setting

Both outside Burners on LOW

One outside Burner on HIGH and the other outside

Burner on LOW

Both outside Burners on HIGH

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