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A-3

Approximate Cooking Times

14  minutes  per  pound
18  minutes  per  pound
20  minutes  per  pound
14  minutes  per  pound
18  minutes  per  pound

22  minutes  per  pound
23-26  minutes  per  pound
17-20  minutes  per  pound
20  minutes  per  pound
8  minutes  per  pound
17-20  per  pound  +  20  minutes
14-18  per  pound  +  10  minutes

Guide to Roasting & Baking using the Indirect Cooking Method

An Important Note About Infrared Heat Settings

The  suggested  heat  settings  and  cooking  times  shown  are
approximate.  Unlike  the  controlled  environment  inside  your
kitchen,  variables  including  outside  temperatures,  direction
and conditions of wind, as well as grill location will affect your
grill's  heat  distribution.  Because  these  conditions  vary,  and
no  two  backyards  are  alike,  we  offer  these  tips  as  general
guidelines  for  your  reference.  We  recommend  you  monitor
your grill closely and rotate foods often to prevent overcooking
and  ensure  the  most  delicious  results  every  time.

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  Burners  lit  on  the  opposite  side.  You  can  also  use  an
optional  cast-iron pan underneath food allowing you to  collect
juices  for  making  gravies.  Remember,  indirect  cooking  re-
quires 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 HIGH and close Lid for approxi-
mately  2  minutes.

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. If using an optional cast-iron pan for
cooking, you should also add liquid to prevent burning the
bottom of your food.

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 cooking grids,
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

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  minutes,  then  lower  heat  as  needed.  Baking
uses the

indirect cooking

method. To cook

indirectly,

the food

should  be  placed  on  the  left  or  right  side  of  your  grill  with  the
Burners lit on the opposite side. This is the slow cooking method.
A faster indirect method is to place your food in an optional cast-
iron  cooking  pan  and  place  it  in  the  center  of  the  grill  with  all
burners on LOW.  If higher heat is desired, turn Left Front (LF) and
Right Rear (RR) burners on HIGH with Left Rear (LR) and Right
Front (RF) burners on LOW to create a crossray cooking pattern.
Either way,

indirect cooking must be done with the Lid down

Tips for Baking

Prepare  your  favorite  recipe  as  you  would  in  the  kitchen.  You  will
need  to  stir  the  food several  times  as  it  bakes,  and add  additional
liquid  as  required.  Watch  the  temperature,  and  adjust  to  cook
according  to  your  recipe  directions.

Oven Temperature

Slow

300° - 340° F

Moderate

355° - 390° F

High

410° - 480° F

Recommended Grill Setting

Left or right 2 burners on LOW
All 4 burners on LOW
LF + RR burners on HIGH and LR + RF burners on LOW

Type of Food

Beef

Lamb