Kenmore 122.161249 owner manual Indirect Cooking, Flare-ups

//_ WARNING

Do not leave the grill unattended.

Your grill will get very hot. Never lean over the cooking area while using your grill. Do not touch cooking surfaces, grill housing. Grill Lid or any other grill parts while the grill is in operation, or until the grill has cooled down after use. Failure to comply with these instructions may result in serious bodily injury.

Burn-off

Before cooking on your gas grill for the first time, you will want to "burn off" the grill to eliminate any odor or foreign matter. Just ignite the burners, lower the Lid, and operate grill on the HIGH setting for 3 to 5 minutes.

Cooking Temperatures

High setting: Only use this setting for fast warm-up,searing steaks or chops and for burning food residue off the grill after cooking is complete. Never use the HIGH setting for extended cooking.

Medium to Low Settings: Most recipes specify medium to low settings, including all smoking, rotisserie cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings will vary with the temperature and the amount of wind outside your home.

Direct Cooking

The direct cooking method can be used with the supplied cooking grids and food placed directly over the lit grill Burners. Direct cooking requires the grill lid to be up. This method is ideal for searing and whenever you want meat, poultry or fish to have and open-flame barbecued taste. Deep frying and smoking are also best cooked in this manner because they require direct heat.

Indirect Cooking

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. Indirect cooking must be done with the Lid down.

Flare-ups

The fats and juices dripping from grilled food can cause flare-ups. Since flare-ups impart a favorably,distinctive taste and color to food cooked cover an open flame, they should be accepted up

to a point. Nevertheless, uncontrolled flaring can result in a ruined meal.

//_ WARNING

Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restrict the flow of grease into the grease tray. Failure to comply with these instructions could result in a fire or explosion which could cause serious bodily injury, death, or property damage.

WARNING: To ensure that it is safe to eat, food must be cooked to the minimum internal

temperatures listed in the table below.

USDA* Safe Minimum Internal Temperatures

Fish145°F

Pork160°F

Egg Dishes 160°F

Steaks and Roasts of Beef, Veal or

Lamb145°F

Ground	Beef, Veal or Lamb	160°F
Whole Poultry (Turkey, Chicken, Duck,
etc.)		165°F
Ground or Pieces Poultry (Chicken
Breast,	etc.)	165°F

* United States Department of Agriculture

12