KitchenAid 1900645, Installation Instructions And Use & Care Manual

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FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 0.25 kg / 8 oz
DIRECT
Medium
4-6 per 1.3 cm /
1/2 in thickness
of fish
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside
is opaque and flaky with skin
easily removed.
Whole, Catfish, Rainbow
Trout, 0.25-0.34 kg / 8-11
oz
DIRECT
High
5-7 per side
Shellfish, Scallops,
Shrimp
DIRECT
Medium
4-8
Turkey
Whole breast (bone-in)
INDIRECT
HI/OFF/High
77
°
C / 170
°
F
7-8 per kg
/ 14-18 per lb Tent with foil until last 30
minutes of cooking time.
Half breast (bone-in)
INDIRECT
Medium/OFF/Medium
77
°
C / 170
°
F
11-13 per kg
/ 25-30 per lb
Start skin side down.
Whole,
2.6-5.4 kg / 7-12 lbs
INDIRECT
HI/OFF/HI Breast 77
°
C / 170
°
F
Thigh 82
°
C / 180
°
F
5-7 per kg
/ 11-16 per lb
Less than 5.0kg / 11 lbs
Fresh Vegetables
Corn on the cob
DIRECT
Medium
20-25
Soak in cold water 20
minutes. Do not husk. Shake
off excess water.
Eggplant
DIRECT
Medium
7-10
Wash and cut into 1.3 cm /
1/2 in slices or lengthwise.
Brush with olive oil.
Onion,
1.3 cm / ½ in thick
DIRECT
Medium
8-20
Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold
together.
Potatoes,
Sweet, whole
DIRECT
Medium
40-70
Individually wrap in heavy-
duty foil. Grill, rotating
occasionally.
Baking, whole
DIRECT
High
45-90
Peppers,
Roasted
DIRECT
High
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.
Squash,
Summer, Zucchini
DIRECT
Medium
7-10
Wash and cut into 1.3 cm /
1/2 in slices or lengthwise.
Brush with olive oil.
Garlic
Roasted
DIRECT
Medium
20-25
Cut off top, drizzle with olive
oil and wrap in double layer of
foil
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