Indirect Cooking; Indirect Cooking Instructions; One-Burner Indirect Cooking; Two-Burner Indirect Cooking - Kenmore 415.167411 Assembly Instructions Manual

Indirect Cooking
Three diamond shaped burners work independently offenng
maximum flexibility. Poultry and large cuts of meat cook slowly
to perfection on the grill by indirect heat. The heat from selected
burners circulates gently throughout the grill, cooking meat or
poultry without the touch of a direct flame. This method greafly
reduces flare-ups when cooking extra fatty cuts because there
is no direct flame to ignite the fats and juices that drip during
cooking.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, c ookingtimes may vary. During
cold and windyconditionsthe temperaturesetting may need
to be increased to insure sufficientcookingtemperatures.
• Never cook with the food placed directlyover the flames.
One-Burner Indirect Cooking
• Use this method for largerfoods or large amountsof food.
• Ignite lhe RIGHT burner. For slow cooking,adjustthe control
knobto the Low setting.For faster cooking,adjustthecontTol
knobto the HI setting.
• Place the food in the center or leftside of the cookinggrate.
• Because the heat sourceis only on one side, the food should
be rotated at least once during cookingto insure even
cooking. Use a meat thermometer to determine when the food
is done.
Two-Burner Indirect Cooking
• Use this method for smaller foods that fit between the left and
rightburnerswithoutbeing placeddirectlyover the flames.
• First, ignitethe CENTER burner.Second, ignite the LEFT
and RIGHT burners and adjustthe controlknobsto the Low
setting. Third, turn the CENTER burnerOff.
• Place the food in the center of the cookinggrate.
• Becausethere is a heat sourceon bothsides,there is no
need to rotate the food duringcooking.Use a meat
thermometerto determinewhen the food is done.
1 BurnerCooking
Cook with director indirectheat.
Best for smaller meals or foods.
Consumes less fuel.
2 Burner Cooking
Great indirectcookingon low.
Producesslow,even heating.
Ideal for slow mastingand baking.
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3 Burner Cooking
Full heat distribution for maximumcooking.
Controlled gdllingof larger meals.
Great flexibility for a varietyoffoods.
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cookedon a grill often browns veryfast on the outside. Use a meat thermometer to be sure food has reached a
safe internaltemperature, and cut intofood to check for visual signs of doneness.
• Whole poultry should reach 1800F; breasts, 170oE Juices should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach 1600F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 1450E All cuts of pork should reach 1600E
• NEVER partially gdll meat or poultry and finish cooking rater.Cook food completely to destz'oyharmful bacteria.
• When reheating takeout foods or fully cooked meats like hot dogs, gdll to 1650 F, or until steaming hot.
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