Kenmore 119.16144210 Use & Care Manual page 11

Grilling Tipsand Tricks
Food cooked on the grill is either done using direct or
indirect cooking. Direct cooking is when the food is
cooked directly over lit burners. Food is placed in-
between the lit burners for indirect cooking.
Direct: Use direct cooking to sear meats. This helps to
keep food moist by locking in iuices. Some food, such as
steak, is first seared using direct cooking, and then
finished cooking using the indirect method. This is
generally used for quicker cooking foods. Remain vigilant
when grilling using this method, as it's easy to overcook.
Indirect: Is used for foods that take longer to cook,
including large cuts of meat such as roasts. It's also used
for cooking more delicate food that can dry out quickly
such as fish and poultry, for farrier foods to reduce flare-
ups, and when grilling using a roasting pan or aluminum
foil. Turn burners to medium or low depending on the
temperature you want to maintain. Do not place the food
directly over any burner when using this grilling method.
You can also grill indirectly by turning one or more
burners off and placing the food over those burners that
are not being used.
• Always "Preheat" your grill before cooking. Turn
burner control knobs to Hi and close the lid for 5 to
10 minutes. Then adjust the burner controls to the
proper temperature. This heats the grates to help
prevent food from sticking.
• The thermometer measures the temperature high on
the lid. The temperature down by the cooking grates
is warmer.
• Mother Nature can impact your grilling times. Allow
more cooking time for cold, wind, and higher
altitudes. We recommend you place your grill in an
area protected from much wind.
• Trim away any excess fat from meat to reduce flare-
ups.
• Keep similar size portions together so that they cook
more evenly.
• Larger pieces of meat generally require more cooking
time per pound than smaller pieces.
• If a major flare-up or too many flare-ups occur, turn
off the gas, and move the food away from the flare-
up. Restart the grill once the flare-up has died down.
Use a lower temperature to reduce flare-ups.
• Turn foods infrequently. Use tongs rather than a fork
when turning food on the grill.
• Know your sauce and when to apply. Oil and vinegar
based sauces can be brushed on any time. Sugar
based sauces like barbecue sauce should be applied
during the last few minutes of cooking.
• Use a small amount of cooking oil on the cooking
grates before heating to reduce foods sticking on the
grates.
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