KitchenAid KBSS271T installation instructions Cooking Methods, GrillingChart

During Grilling

■Turn foods only once. Juices are lost when meat is turned several times.

■Turn meat just when juices begin to appear on the surface.

■Avoid puncturing or cutting the meats to test doneness. This allows juices to escape.

■It may be necessary to lower the heat setting for foods that cook a long time or are marinated or basted in a sugary sauce.

■If using a high flame, add barbecue sauce only during the last 10 minutes of cooking to avoid burning the sauce.

■The degree of doneness is influenced by the type of meat, cut of meat (size, shape and thickness), heat setting selected, and length of time on the grill.

■Cooking time will be longer with an open grill cover.

Cooking Methods

For optimal use of the SureSear™ system, the following cooking methods are recommended.

Direct Heat

Cooking by direct heat means the food is placed on grill grates directly above lighted burners. Hood position can be up or down. If hood is in the up position, total cooking times may be longer.

Direct heat sears the food. Searing is a process that seals natural juices in food by cooking with intense heat for a short period of time. While juices stay inside, the outside is browned with a flavorful grilled coating.

Indirect Heat

For best results, do not select the indirect heat cooking method when it is windy.

Cooking by indirect heat means the food is placed on the grill grate above an unheated burner, allowing heat from lighted burner(s) on either side to cook the food.

If possible, turn on 2 burners. Cook with the hood down. This will shorten the cooking time.

Indirect Cooking

Place food only on the grill grate over the OFF burners.

Grill Size		Burner	Burner	Burner	Burner
		1	2	3	4
27" (68.6 cm)		ON	OFF	-	-
36"	(91.4 cm)	ON	OFF	ON	-
48"	(121.9 cm)	ON	OFF	ON	OFF

GrillingChart

■Knobs have High, Medium and Low settings for flame adjustment.

■Heat settings indicated are approximate.

■Grilling times are affected by weather conditions.

■When 2 temperatures are listed, for example: Medium to Medium-Low, start with the first and adjust based on cooking progress.

■Cooking times may vary from chart times depending on the type of fuel, Natural or LP gas.

FOOD	COOKING METHOD/	INTERNAL TEMP.	TIME	SPECIAL INSTRUCTIONS
	BURNER SETTING		(total minutes)
Beef
Hamburgers ½" (1.3 cm) to	DIRECT	Medium (160°F/71°C)	10-15	Grill, turning once.
¾" (1.9 cm) thick	Medium
Roasts	INDIRECT	Med-Rare (145°F/63°C)	32-40 per lb	Tent with foil first 45-60 minutes
Rib Eye, Sirloin	Medium/OFF/Medium	to Medium (160°F/71°C)	(12-15 per kg)	of cooking time.
Steaks, 1" (2.5 cm)	DIRECT	Med-Rare (145°F/63°C)	11-16	Rotate steaks ¼ turn to create
Porterhouse, Rib, T-bone,	Medium	to Medium (160°F/71°C)		criss-cross grill marks.
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)	DIRECT	Med-Rare (145°F/63°C)	18-25
Porterhouse, Rib, T-bone,	Medium	to Medium (160°F/71°C)
Top Loin, Sirloin
Top Round or Shoulder/	DIRECT	Med-Rare (145°F/63°C)	22-29
Chuck (London Broil)	Medium	to Medium (160°F/71°C)
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick	DIRECT	Med-Rare (145°F/63°C)	11-16
	Medium

18