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An Important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outside temperature,
wind conditions and grill location that affect your grill
performance. We offer these cooking times as a
convenience, but suggest you watch the grill thermom-
eter and adjust the heat accordingly.
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 HIGH and
close Lid for approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultry with
cooking string to retainshape ifdesired. Bacon strips
can be used to cover the outside surface of lean meat
and poultry to help prevent itfrom 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 iscooked, remove it from your grill and
cover with a piece of foil. Allow itto stand for 10-15
minutes which allows the juices to settle. This will make
cawing easier and ensure a tender, juicy roast.
Type of Food How Cooked Approximate Cooking Times
Beef Rare 18 minutes per pound
Medium 23 minutes per pound
Well done 27 minutes per pound
Lamb Medium 18 minutesper pound
Well done 23 minutes per pound
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
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
BAKING TECHNIQUES
From casseroles and combread 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 insulated cooking
mitts. If the cooking pan is cast-iren be sure to season
the pan before use.
Preheat your gdll 3-5 minutes, then lower heatto achieve
the baking temperature desired. Baking uses the
indirect cooking method. Therefore, yourcooking pan
shouldbe placed on the left or rightside of your grillwith
the burner liton the oppositeside.
Tips for Baking
Prepare your favodte recipeas you would inthe kitchen.
Foods cooked in the gdll 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 ifrequired.
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
26
Recommended Grill Setting
Both outside Burnerson LOW
One outside Burneron HIGH and theother outside
Burneron LOW
Bothoutside Burnerson HIGH