An Important Note About HeatSettings
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 thegrill thermom-
eter and adjust the heataccordingly.
Preparing toRoast
Roasting uses the indirect cooking method. Therefore,
thefood shouldbe placedon the left or right side ofyour
grill with the Burner liton the opposite side. You can
also use the supplied Cooking Grid with analuminum
drip panunderneath allowing you to collect juices for
making gravies. Remember, indirect cooking requires
the Lid ofyour grill to be down.
Preheating your grill is not required forslow cooking
methods such as roasting. Ifyou do chooseto preheat
yourgrill before roasting, turn the Burners on HIGH and
close Lid for approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultry with
cooking string to retain shape if desired. Bacon strips
can be usedto 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 partof the
cooking time toensure proper browning.
Tips for roasting
Except when roasting with water ina roasting pan, the
juices that collect in the pan can be used as the base for
a tasty sauce or gravy. Place acooking pan directly over
the heat, add extra butter if needed, then add several
spoonfuls of flour tothicken sauce. Finally, add sufficient
chicken or beef stockto obtain the desired consistency.
Once the meat is cooked, remove it from your grill and
cover with a piece of foil.Allow itto stand for 10-15
minutes which allows the juices to settle. This will make
carving easier and ensure a tender, juicy roast.
Type of Food How Cooked Approximate Cooking Times
Beef Rare 18minutes per pound
Medium 23 minutes per pound
Well done 27 minutes per pound
Lamb Medium 18 minutes per pound
Well done 23 minutes per pound
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
27 minutes per pound
30-33 minutes per pound
20-25 minutes per pound
25 minutes per pound
10minutes per pound
20-25 per pound + 30 minutes
18-23 per pound + 15 minutes
BAKING TECHNIQUES
From casseroles and cornbread to delicious desserts
likefondue 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'll need a baking dish or
cast-iron cooking pan, and a pair of insulated cooking
mitts. Ifthe cooking pan is castqron be sure to season
thepan before use.
Preheat your grill 3-5 minutes, then lower heat to achieve
the baking temperature desired. Baking uses the
indirect cooking method. Therefore, yourcooking 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 inthe kitchen.
Foods cooked in the grillfor longperiods of time should
always be covered in aluminum foil to retain moisture.
You will need tostir 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.
Oven Temperature
Slow 300° - 340 ° F
Moderate 355° - 390 ° F
High 410°-480 ° F
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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