Guide To Slow Roasting And Baking Techniques; Important Note About Heating Settings; Preparing To Roast; Food Preparation - Kenmore ELITE 141.16691 Owner's Manual

An Important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outside ternperature,
wind conditions and grill location that affect your grill
perfon_ance. We offer these cooking times as a
convenience, but suggest you watch the tern perature
gauge and adjust the heat accordingly.
Preparing to Roast
Roastingusesthe indirectcooking method. Therefore,
the food should be placed on the left or right side of your
grill with the Burner tit on the opposite side. You can
also use the supplied Cooking Grid with an aluminum
drip pan underneath allo_ng you to cotlect juices for
making gravies. Remember, indi re_ cooking requiras
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 minL_es.
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 pouttryto help prevent it from drying out. Another
method for keeping food moist during roasting is to put
water in a cooking pan, then coverwith 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
spoonfuls 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 gritt and
coverwith 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.
Type of Food How Cooked Approximate Cooking Times
Beef Rare 18 minutes 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
10 minutes per pound
20-25 per pound + 30 minutes
18-23 per pound + 15 minutes
BAKING TECHNIQUES
From casseroles and combraad to delicious desserts
like fondue fruit skewers or crumb cake, baking on the
grill is as easy as baking in the kitchen.
Prepadng to Bake
To bake in your new grill you'll need a baking dish or
cast-iron cooking pan, and a pairofftame retardant BBQ
Mitts. If the cooking pen is cast-iron be sure to season
the pan before use.
Preheat your grill 3-5 minL_es, then lower heat to achieve
the baking tern perature 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 in the kitchen.
Foods cooked in the grill for long periods of time should
always be covered in atuminum foil to retain moisture.
You will need to stir the food several times as it bakes,
and add additional liquid ifrequired.
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 Burnerson LOW
One outside Burner on HIGH and the other outside
Burner on LOW
Both outside Burners on HIGH
A-4