KitchenAid Freestanding outdoor grilll Installation And Use 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) Half breast (bone-in)
Whole,
7-12 lbs (2.6-4.5 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion, ½ (1.3 cm) thick
Potatoes, Sweet, whole
Baking, whole
Peppers, Roasted
Squash, Summer, Zucchini Squash Summer Zucchini
Garlic Roasted
COOKING METHOD/ INTERNAL TEMP. TIME (total minutes) SPECIAL INSTRUCTIONS
BURNER SETTING
DIRECT Medium
DIRECT High
DIRECT Medium
INDIRECT 170°F/77°C
HI/OFF/HI
INDIRECT INDIRECT
170°F/77°C 170 F/77 C
Medium/OFF/Medium
INDIRECT Breast
HI/OFF/HI 170°F/77°C
Thigh
180°F/82°C
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT High
DIRECT High
DIRECT Medium DIRECT Medium
DIRECT Medium
4-6 per ½" (1.3 cm) Grill, turning once. Brush grill
thickness of fish with oil to keep fish from sticking.
Remove when inside is opaque
5-7 per side and flaky with skin easily
removed.
4-8
14-18 Tent with foil until last 30 minutes
of cooking time.
25-30 25 30 Start skin side down. Start skin side down
11-16 Less than 11 lbs.
20-25 Soak in cold water 20 minutes.
Do not husk. Shake off excess Do not husk Shake off excess
water.
7-10 Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush with
olive oil.
8-20 Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
40-70 Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
45-90
15-22 Wash and place on grill whole.
Char skin all around. Cool in a
paper bag or plastic wrap to
loosen blackened skin. Peel and
remove seeds.
7 10 7-10 Wash and cut into ½ (1.3 cm) W
slices or lengthwise. Brush with
olive oil.
20-25 Cut off top, drizzle with olive oil
and wrap in double layer of foil
h d t i t ½ (1 3 )
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