Kalamazoo Outdoor Gourmet™ 1.800.868.1699 www.KalamazooGourmet.com
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COOKING WITH YOUR KALAMAZOO OUTDOOR GOURMET GRILL
The Kalamazoo Outdoor Gourmet grill should not be moved when operating or when hot. You can
adjust flame for left and right burners individually as desired.
Preheating
After lighting, turn burners to “High.” Preheating to between 500 and 550°F (260 and 290°C) will take
15 to 20 minutes depending on conditions such as air temperature and wind.
Drippings and grease
The ceramic tile brackets are designed to “smoke” the right amount of drippings for flavorful cooking.
Excess drippings and grease accumulate in the Grease Drawer under the funnel.
Direct Cooking
Position food directly over a hot to moderately hot fire to sear and crisp the surface. This method is
popular for searing steaks and tuna steaks and for “flash” cooking shrimp.
Indirect Cooking
Position food away from the fire. This can be accomplished by turning the burner on one side of the
grill on high and placing food on the other side. This is the preferred method for grilling vegetables and
fish fillets.
Combination Direct/Indirect Cooking
Follow directions above for Direct Cooking to sear the food. Then move food away from the fire to slowly
cook the food through. This is the most popular method for cooking large cuts of meat.
HOW TO TELL WHEN MEAT IS GRILLED THOROUGHLY
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Meat and poultry cooked on a grill often browns very quickly on the outside. Use a meat
thermometer to be sure the food has reached a safe internal temperature.
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Whole poultry should reach 180°F; breasts 170°F. Hamburgers should reach 160°F. Beef, veal,
lamb steaks, roasts, and chops should be cooked to 145°F. All pork cuts should reach 160°F.
•
Never partially grill meat or poultry and finish cooking later. Cook food completely to destroy
harmful bacteria.
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When reheating fully cooked meats like hot dogs, grill them to 165°F, or until steaming hot.
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After cooking meat and poultry on the grill, at home or on a picnic, keep it hot until served.
Outdoors, keep the meats hot by setting them to the side of the grill rack or on the warming rack,
not directly over the coals where they would eventually overcook.
•
Cooked meat should be kept at 140°F or warmer.
Reference: Food Safety and Inspection Service United States Department of Agriculture Consumer Education and
Information Grilling and Smoking Food Safely
