KitchenAid FREESTANDING OUTDOOR GRILL Installation Instructions And Use & Care Manual page 26

FOOD
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-0.34
kg)
Shellfish, Scallops,
Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-4.5 kg)
Fresh Vegetables
Corn on the cob
Eggplant
½
Onion, (1.3 cm) thick
Potatoes, Sweet,
whole
Baking, whole
Peppers, Roasted
Squash, Summer,
Zucchini
Garlic Roasted
26
COOKING
METHOD/ BURNER
SETTING
DIRECT Medium
DIRECT High
DIRECT Medium
INDIRECT
HI/OFF/HI
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT High
DIRECT High
DIRECT Medium
DIRECT Medium
INTERNAL TEMP. TIME
minutes)
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
(total SPECIAL
INSTRUCTIONS
4-6 per ½" (1.3 cm) Grill, turning once.
thickness of fish Brush grill with oil to
keep fish from
sticking. Remove when
5-7 per side
inside is opaque and
flaky with skin easily
removed.
4-8
Tent with foil until last 30
14-18
minutes of cooking time.
25-30 Start skin side down.
Less than 11 lbs.
11-16
20-25 Soak in cold water 20
minutes. Do not husk.
Shake off excess water.
7-10
Wash and cut into
cm) slices or lengthwise.
Brush with olive oil.
Grill, turning once. Brush
8-20
with olive ail. Put a
skewer through several
slices to hold together.
40-70 Individually wrap in
heavy-duty foil. Grill,
rotating occasionally.
45-90
Wash and place on grill
15-22
whole. Char skin all
around. Cool in a paper
bag or plastic wrap to
loosen blackened skin.
Peel and remove seeds.
7-10
Wash and cut into
cm) slices or lengthwise.
Brush with olive oil.
Cut off top, drizzle with
20-25
olive oil and wrap in
double layer of foil
½
(1.3
½
(1.3