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An Important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outside temperature,
wind conditions and grill location that affect your grill
performance. We offer these cooking times as a
convenience, but suggest you watch the grillthermom-
eter and adjust the heat accordingly.
Preparing to Roast
Roastingusesthe indirect cooking method. Therefore,
the food should be placed on the left or fight side of your
grillwith the burner lit on the opposite side. Place your
meat inside an optional masting rack and cooking pan
that allows you to collectjuices for making gravy. You
can also use the supplied cooking gnd with an alumi-
num dfip pan underneath. Either way, indirectcooking
requiresthe lid of yourgrill to be dosed.
Preheating your grill isnot required for slow cooking
methods such as masting. If you do choose to preheat
yourgrillbefore masting, turn the burners on highand
close lidfor approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultrywith
cookingstfing to retain shape if desired. Bacon stdps
can be used to cover the outside surface of lean meat
and pouitryto help prevent itfrom drying out.Another
method for keeping food moist during masting isto put
water in a cooking pan, then coverwith foil. The foil
should be removed for the first orthe last part ofthe
cookingtime to ensure properbrowning.
Tips for roasting
Except when roasting with water in the 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 offlourto thicken sauce. Finally, add sufficient
chicken or beef stock to obtain the desired consistency.
Once the meat iscooked, remove it from your gdll 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 atenderjuicy
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 combread to delicious deserts like
fondue fruit skewers or crumb cake, baking on the gnll is
as easy as baking in the kitchen.
Prepadng to Bake
To bake in your new grillyou'll need a baking dish or
cast-iren cooking pan, and a pair of insulated cooking
mitts. If the cooking pan is cest-imn be sure to season
the pan before use.
Preheat your grill3-5 minutes, then lower heat to achieve
the baking temperature desired. Baking uses the
Oven Temperature
Slow
300 -340
F
Moderate
355 -390
F
High
410 -480
F
indirect cooking method. Therefore, your cooking pan
should be placed on the left or dght 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 grillfor long periods of time should
always be covered in aluminum foil to retain moisture.
You will need to stir the food several times as it bakes,
and add additional liquid if required.
Watch the temperature, and adjust to cook according to
your recipe directions.
Recommended
Grill Setting
Both outside burners on low
One outside burner on high and the other outside burner
on low
Both outside burners on high
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