Baking Techniques - Kenmore 141.16671 Operator's Manual

An Important Note About Infrared Heat Settings
The suggested heat settings and cooking times shown
are approximate. Unlike the controlled environment inside
your kitchen, variables including outside temperatures,
direction and conditions of wind, as well as grill location
will affect your grill's heat distribution. Because these
condition vary, and no two backyards are alike, we offer
this guide as a convenience. We recommend you monitor
your grill closely and rotate foods often to prevent over-
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
poultry to help prevent it from drying out. To keep food
moist during roasting be sure to keep the Water Tray filled.
If using an optional cast-iron pan for cooking, you should
also add liquid to prevent burning the bottom of your food.
cooking and ensure the most delicious results every time.
Preparing to Roast
Roasting uses the indirect cooking method. Therefore, the
food should be placed on the left or right side of your grill
with the Burners lit on the opposite side. You can also use
an optional cast-iron pan underneath food allowing you to
collect juices for making gravies. Remember, indirect
cooking requires the Lid of your grill to be down.
Fill Water Tray half-full. 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 minutes.
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 spoon-
fuls 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 grill and
cover with 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 HowCooked Approximate Cooking Times
Beef Rare 14 minutes per pound
Medium 18 minutes per pound
Well done 20 minutes per pound
Lamb Medium 14 minutes per pound
Well done 18 minutes per pound
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
22 minutes per pound
23-26 minutes per pound
17-20 minutes per pound
20 minutes per pound
8 minutes per pound
17-20 per pound + 20 minutes
14-18 per pound + 10 minutes
BAKING TECHNIQUES
Preparing to Bake
To bake in your new grill you'll need a baking dish or cast-
iron cooking pan, and a pair of flame retardant BBQ Mitts. if
the cooking pan is cast-iron be sure to season the pan
before use.
Fill Water Tray half-full. Preheat your grill 3 minutes, then
lower heat as needed. Baking uses the indirect cooking
method. To cook indirectly, the food should be placed on
the left or right side of your grill with the Burners lit on the
opposite side. This is the slow cooking method. A faster
indirect method is to place your food in an optional cast-
iron cooking pan and place it in the center of the grill with
Oven Temperature
Slow 300 ° - 340 ° F
Moderate 355 ° - 390 ° F
High 410 ° - 480 ° F
all burners on LOW. If higher heat is desired, turn Left
Front (LF) and Right Rear (RR) burners on HIGH with
Left Rear (LR) and Right Front (RF) burners on LOW to
create a crossray cooking pattern. Either way, indirect
cooking must be done with the Lid down.
Tips for Baking
Prepare your favorite recipe as you would in the kitchen.
You will need to stir the food several times as it bakes, and
add additional liquid as required. Watch the temperature,
and adjust to cook according to your recipe directions.
Recommended Grill Setting
Left or riqht 2 burners on LOW
All 4 burners on LOW
LF + RR burners on HIGH and LR + RF burners on LOW
A-3