Kenmore 119.16126011 Manual De Uso página 25

Welcome t o the worldof grilling.Whether y ou're
alreadyanestablished g riller,or just startingout,your
newgrill shouldbringyoumuchenjoyment a nd
satisfaction, not to mention somephenomenal meals.
Weencourage y outo experiment t o findyourown
favoriterecipes.
Thecontrolpanel i s labeled "Hi","Low",and"OFF" f or
mainburnercontrol.Simplypushin onthe
temperature control k nobandturn to the desired heat
setting.Athermometer i s placedin the hoodsothat
youcanseethe cooking temperature insidethe grill.
Theheatdiffusers aredesigned t o helpevenly
distributeheatthroughout t he grill.Theyarealso
designed to catchandsmokethe rightamountof
drippings, a dding moreflavorsto yourmeal.
DIRECT VS. INDIRECT COOKING
Food cooked on the grill i s eitherdone using director
indirect cooking. Direct cooking iswhen the food is
cooked directlyover lit burners. Food isplaced
in-between the lit burners for indirectcooking.
DIRECT - used for preheating and searing
Use direct cooking to sear meats. This helps to keep
food moist by locking in juices. Some food, such as
steak, is first seared using direct cooking, and then
finished cooking using the indirect method. This is
generally used for quicker cooking foods. Preheat the
grill on "Hi" 5 to 10 minutes. Place the food directly
over the heat source. Remain vigilant when grilling
using this method, as it's easy to overcook.
INDIRECT - how most food is cooked on a gas
grill
Indirect cooking is used for foods that take longer to
cook, including large cuts of meat such as roasts. It's
also used for cooking more delicate food that can dry
out quickly such as fish and poultry, for fattier foods to
reduce flare-ups, and when grilling using a roasting
pan or aluminum foil. Preheat the grill on "Hi " 5 to 10
minutes. Then turn to medium or low depending on the
temperature you want to maintain. Generally, you
want to keep the temperature around 350°F. Do not
place the food directly over any
burners when using this grilling method. You can also
grill indirectly by turning one burner off and placing
food over the burner that is not being used.
KNOWING WHEN THE FOOD IS DONE
We strongly recommend using a meat thermometer.
Food cooked on a grill can brown very fast on the
outside, well before it's cooked on the inside. Many
factors can influence cooking times, including wind,
outdoor temperatures, and altitude. Therefore, it's
best to use a meat thermometer to ensure your food
has cooked long enough. Check with your specific
recipe, but for general guidelines:
1. Hamburgers, sausages, and all ground meat
should reach 160°F (71°C).
2. Beef should reach 145°F (63°C) for medium rare.
3. Veal should reach 160°F (71°C) for medium and
lamb should reach 145°F (63°C) for medium rare.
4. Pork should reach 160°F (71°C).
5. Poultry should reach 180°F(82°C), or 170°F(77°C)
for boneless pieces.
GRILLING TIPS AND TRICKS
1. Always "Preheat" your grill before cooking. Turn
to "Hi" and close the lid. You will want to preheat
until the thermometer reads over 400F (204°C),
which should be 5 to 10 minutes. Then adjust
the burner control knobs to the proper
temperature.
2. The thermometer measures the temperature at
the top of the lid. The temperature down by the
cooking grates is somewhat warmer.
3. Mother Nature can impact your grilling times.
Allow more cooking time for cold, wind, and
higher altitudes. We recommend you place the
grill in an area protected from much wind.
4. Trim away any excess fat from meat to reduce
flare-ups.
5. Keep similar size portions together so that they
cook more evenly.
6. Generally speaking, the more food on the grill,
the longer the cooking time.
7. Be aware when using the direct cooking method,
as food can easily become overcooked, burned,
or dry out. Food may require more turning, or
sometimes, may need to be moved off the flame.
8. Larger pieces of meat generally require more
cooking time per pound than smaller pieces of
meat.
9. If a major flare-up, or too many flare-ups occur,
turn off the gas, move the food away from the
flare-up, and close the hood. Restart the grill
once the flare-up has died down.
25