A-4
Type of Food
Beef
Lamb
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
How Cooked
Rare
Medium
Well done
Medium
Well done
Approximate Cooking Times
18 minutes per pound
23 minutes per pound
27 minutes per pound
18 minutes per pound
23 minutes per pound
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
An Important Note About Heat Settings
The suggested heat settings shown are approximate. There
are many factors such as outside temperature, wind condi-
tions and grill location that affect your grill performance. We
offer these cooking times as general guidelines, but suggest
you watch the temperature gauge and adjust the heat accord-
ingly.
Preparing to Roast
Roasting uses the
indirect cooking
method. Therefore, the
food should be placed on the left or right side of your grill
with
the Burner lit on the opposite side. You can also use the
supplied Cooking Grid with an aluminum drip pan underneath
allowing you to collect juices for making gravies. Remember,
indirect cooking requires the Lid of your grill to be down.
Preheating your grill is not required for slow cooking methods
such as roasting. If you do choose to preheat your grill before
roasting, turn the Burners on Hi and close Lid for approximately
2-3 minutes.
Oven Temperature
Slow
300° - 340° F
Moderate
355° - 390° F
High
410° - 480° F
Recommended Grill Setting
Both outside Burners on LOW
1 outside Burner on Hi and 1 outside Burner on LOW
Both outside Burners on Hi
Warning: Do not use the infrared burner when indirect cooking (roasting and baking) or
anytime when the grill lid is down.
Guide to Roasting and Baking Using the Main Burners
Food preparation
Trim meat of excess fat. Truss meat and poultry with cooking
string to retain shape if desired. Bacon strips can be used to
cover the outside surface of lean meat and poultry to help
prevent it from drying out. Another method for keeping food
moist during roasting is to put water in a cooking pan, then
cover with foil. The foil should be removed for the first or the
last part of the cooking time to ensure proper browning.
Tips for roasting
Except when roasting with water in a 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 of flour to
thicken sauce. Finally, add sufficient chicken or beef stock to
obtain the desired consistency.
Once the meat is cooked, remove it from your grill 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 a tender, juicy roast.
BAKING TECHNIQUES
From casseroles and cornbread to delicious desserts like
fondue fruit skewers or crumb cake, baking on the grill is as
easy as baking in the kitchen.
Preparing to Bake
To bake in your new grill you'll need a baking dish or cast-iron
cooking pan, and a pair of flame retardant BBQ Mitts. If the
cooking pan is cast-iron be sure to season the pan before use.
Preheat your grill 3-5 minutes, then lower heat to achieve the
baking temperature desired. Baking uses the
indirect cook-
ing
method. Therefore, your cooking pan should be placed on
the left or right 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 grill for 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.
