Kenmore 464424312 Use & Care Manual page 61

Outdoor g rilling is reallyquitesimple.You'll s ucceed w ith
burgers, dogs, o r steaks usually o nyourveryfirsttry. With
experience, youwill learnhowto workwithyourgrill,
creating more imaginative m eals allthetime.This
knowledge m akes u ptheartof grilling.Before youstart
grilling, o rganize y ourfoodaccording to cooking technique
andrequired c ooking time,andoptimize t he use of your
grilling area.
Direct C ooking
Direct c ooking involves g rillingyourmeatdirectly overhigh
heat.It is perfect f orsearing steaks, chops, andother
smaller p ieces of meatandvegetables thatquickly make
theirwaytothetable.
Rotisserie Cooking
Rotisserie cooking is best f or 'round' m eat, s uch aslarge
roasts, wholepoultry, a ndpork. It generally requires an
accessory motor andspitrodthatallows themeatto be
turned at a constant speed.Rotisserie cooking isbestdone
in frontof a special r otisserie b urner, or utilizing anindirect
cooking burner a rrangement. A pancanbeplaced
underneath themeat t o catchgrease andfooddrippings,
andhelps minimize c lean-up.
Indirect C ooking
Indirect c ooking utilizes select b urners t o circulate heat
throughout thegrill,without d irectcontact b etween t he
meatandtheflame.The meatis placed overtheburner
thatis'off_.This method is generally u sed to slowcook
largecutsof meatandpoultry.A pancanbeplaced
underneath themeattocatchgrease andfooddrippings,
andhelps minimize c lean-up.
Food Safety
Food safetyisa veryimportant p artof enjoying t he
outdoor c ooking experience. Tokeep foodsafefrom
harmful bacteria, f ollowthese fourbasic steps=
Clean= Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat.
Separate= Separate raw meats from ready-to-eat foods to
avoid cross contamination. Use a clean platter and utensils
when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
tem peratu res.
Chill: Refrigerate prepared foods and leftovers promptly.
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