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

 

 

 

 

 

 

36"

(91.4 cm

ON

OFF

ON

-

 

 

 

 

 

 

48"

(121.9 cm)

ON

OFF

ON

OFF

Grilling Chart

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

 

 

 

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

Chops,

 

 

 

 

1" (2.5 cm)

DIRECT

Medium (160°F/71°C)

12-22

 

1½" (3.8 cm) thick

Medium to Med-Low

 

30-40

 

Ribs

INDIRECT

Medium (160°F/71°C)

40-60

Grill, turning occasionally.

2½-4 lbs (0.9-1.5 kg)

Med/OFF/Med

 

 

During last few minutes brush

 

 

 

 

with barbecue sauce if desired.

 

 

 

 

When done, wrap in foil.

Roast, boneless tenderloin,

DIRECT

Medium (160°F/71°C)

18-22

Turn during cooking to brown

1 lb (0.37 kg)

Medium

 

 

on all sides.

Ham half,

INDIRECT

Reheat (140°F/60°C)

2-2½ hours

Wrap entire ham in foil and put

8-10 lbs (3-3.7 kg)

Med/OFF/Med

 

 

on grill without pan or drip pan.

Ham steak precooked,

DIRECT

Reheat (145°F/63°C)

7-10

 

½" (1.3 cm) thick

Preheat Medium

 

 

 

 

Grill Medium

 

 

 

Hot Dogs

DIRECT

Reheat (145°F/63°C)

5-10

Slit skin if desired.

 

Medium

 

 

 

24

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Image 24
KitchenAid KFRU488TSS Cooking Methods, Grilling Chart, Direct Heat, Indirect Heat, Indirect Cooking

KFRU488TSS specifications

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