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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. Place your
meat inside an optional roasting rack and cooking pan
that allows you to collect juices for making gravy. You
can also use the supplied cooking grid with an alumi-
num drip pan underneath. Either way, indirect cooking
requires the lid of your grill to be closed.
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 retain shape if desired. 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 the 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 itto stand for 10-15
minutes which allows the juices to settle. This will make
carving 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 minutes per 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 cornbread to delicious deserts 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 castqron 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
Oven Temperature
Slow 300° - 340° F
Moderate 355° - 390° F
High 410°-480 ° F
indirect cooking method. Therefore, your cooking pan
should be placed on the left or right side of your grill with
the burner liton 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 ifrequired.
Watch the temperature, and adjust to cook according to
your recipe directions.
Recommended Grill Setting
Both outside burners on low
One outside burner on high and the other outside burner
on low
Both outside burners on high
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