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Outdoor Grilling Tips; Cooking Methods - KitchenAid Architect KBGS274SSS0 Installation Instructions And Use And Care Manual

27” (68.6 cm) and 36” (91.4 cm) architect series outdoor grills


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Using the grill light (on some models)
1. The power transformer must be plugged in per the instructions
in the "Plug in Grill Light" section..
2. Press the light button on the control panel to turn "on" or "off."


Food Poisoning Hazard
Do not let food sit on grill for more than one hour
before or after cooking.
Doing so can result in food poisoning or sickness.
Before Grilling
• Thaw food items before grilling.
• Preheat grill on high (use all grill burners) 7-10 minutes. The
hood must be closed during preheating. Do not use back
rotisserie burner for preheating. Preheating provides the high
heat needed to brown and seal the juices.
• Shorten the preheat time when grilling high-fat cuts of meat or
poultry, such as chicken thighs. This will help reduce fl are-ups.
• Lightly oil the grill or the food when cooking low-fat cuts of meat,
fi sh or poultry, such as lean hamburger patties, shrimp or
skinless chicken breasts.
• Too much oil can cause gray ash to deposit on food.
• Trim excess fat from meats prior to cooking to prevent fl are-ups.
• Make vertical cuts at 2" intervals around the fat edge of meat to
help prevent the meat from curling while cooking.
• Add seasoning or salt only after the cooking is fi nished.
During Grilling
• Turn foods only once. Juices are lost when meat is turned
several times.
• Turn meat just when juices begin to appear on the surface.
• Avoid puncturing or cutting the meats to test doneness. This
allows juices to escape.
• It may be necessary to lower the heat setting for foods that cook
a long time or are marinated or basted in a sugary sauce.
• If using a high fl ame, add barbecue sauce only during the last 10
minutes of cooking to avoid burning the sauce.
• The degree of doneness is infl uenced by the type of meat, cut of
meat (i.e. size, shape and thickness), heat setting selected, and
length of time on the grill.
• With the grill cover open the cooking time will be longer.

Cooking Methods

For optimal use of the Sure Sear
methods are recommended.
Direct Heat
Cooking by Direct Heat means the food is placed on grill grates
directly above lighted burners. Hood position affects total cooking
Direct Heat sears the food. Searing is a process that seals natural
juices in food by cooking with intense heat for a short period of
time. While juices stay inside, the outside is browned with a
fl avorful grilled coating.
Indirect Heat
For best results, do not select the Indirect Heat cooking method
when it is windy.
Cooking by Indirect Heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.
If possible, turn on two burners. Cook with the hood down. This
will shorten the cooking time.
Indirect Cooking
Place food only on the grill grate over the
OFF burners.
27" grill
36" grill
system, the following cooking


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