Kenmore 141.16315800 Preparing to Roast, Preparing to Bake, Tips for roasting, Tips for Baking

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 conve-

nience, but suggest you watch the temperature gauge and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore, the food should be placed on the left or right side of your grill with the Burner lit on the opposite side. You can also use the supplied Cooking Grid with an aluminum drip pan underneath allowing you to collect juices for making

gravies. Remember, indirect cooking requires the Lid of your grill to be down.

Preheating your grill is not required for slow cooking

methods such as roasting. If you do choose to preheat your grill before roasting, turn the Burners on HIGH and close Lid

for approximately 2-3 minutes.

Type of Food

Beef

Lamb

Veal

Pork

Chicken

Duck

Fish

Turkey, under 16 pounds

Turkey, over 16 pounds

BAKING TECHNIQUES

From casseroles and combread to delicious desserts 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'll need a baking dish or cast- iron cooking pan, and a pair of flame retardant BBQ 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 indirect cooking method. Therefore, your cooking pan should be

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.

Tips for roasting

Except when roasting with water in a roasting 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 spoon- fuls 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.

HowCooked		Approximate		Cooking Times
Rare		18	minutes	per	pound
Medium		23	minutes	per	pound
Well	done	27	minutes	per	pound
Medium		18	minutes	per	pound
Well	done	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

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 grill 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

1 outside Burner on _'Hi and 1 outside Burner on LOW

Both outside Burners on _'Hi

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