An Important Note About Heat Settings
The suggested heat settings shown are approximate. There
are many factors such as outside temperature, wind condi-
tions and grill location that affect your grill performance. We
offer these cooking times as a convenience, but suggest
you watch the grill thermometer and adjust the heat accord-
ingly.
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 under-
neath. Either way, indirect cooking requires the lid of your
grill to be closed.
Preheating your grill is not required for slow cooking meth-
ods 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 cook-
ing string to retain shape if desired. Bacon strips can be
used to cover the outside surface of lean meat and poultry
to help prevent it from drying out. Another method for keep-
ing 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 it to stand for 10-15 minutes
which allows the juices to settle. This will make carving
easier and ensure a tender juicy roast.
Guide to Slow Roasting and Baking Techniques
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
27 minutes per pound
Pork
30-33 minutes per pound
Chicken
20-25 minutes per pound
Duck
25 minutes per pound
Fish
10 minutes per pound
Turkey, under 16 pounds
20-25 per pound + 30 minutes
Turkey, over 16 pounds
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 cast-iron 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
indirect cook-
ing
method. Therefore, your cooking pan should be placed
on the left or right side of your grill with the burner lit on 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 if required.
Watch the temperature, and adjust to cook according to
your recipe directions.
Oven Temperature
Recommended Grill Setting
Slow 300’ – 340’ F
Both outside burners on low
Moderate 355’ - 390 F
One outside burner on high and the other outside burner on low
High 410’ - 480’ F
Both outside burners on high
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