KitchenAid 720-0891C (LP) - Page 33

FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
DIRECT
Medium
4-6 per ½" (1.3
cm) thickness of
fish
Grill, turning once. Brush grill
with oil to keep fish from
sticking. Remove when inside
is opaque and flaky with skin
easily removed.
Whole, Catfish, Rainbow
Trout, 8-11 oz
(0.25-0.34 kg)
DIRECT
High
5-7 per side
Shellfish, Scallops,
Shrimp
DIRECT
Medium
4-8
Turkey
Whole breast (bone-in)
INDIRECT
HI/OFF/High
170ºF/77ºC
14-18 per lb.
(7-8 per kg)
Tent with foil until last 30
minutes of cooking time.
Half breast (bone-in)
INDIRECT
Medium/OFF/Medium
170ºF/77ºC
25-30 per lb
(11-13 per kg)
Start skin side down.
Whole,
7-12 lbs (2.6-5.4 kg)
INDIRECT
HI/OFF/HI
Breast 170ºF/77ºC
Thigh 180ºF/82ºC
11-16 per lb
(5-7 per kg)
Less than 11 lbs (5.0 kg.)
Fresh Vegetables
Corn on the cob
DIRECT
Medium
20-25
Soak in cold water 20
minutes. Do not husk. Shake
off excess water.
Eggplant
DIRECT
Medium
7-10
Wash and cut into ½" (1.3
cm) slices or lengthwise.
Brush with olive oil.
Onion,
½" (1.3 cm) thick
DIRECT
Medium
8-20
Grill, turning once. Brush with
olive ail. Put a skewer through
several slices to hold
together.
Potatoes,
Sweet, whole
DIRECT
Medium
40-70
Individually wrap in heavy-
duty foil. Grill, rotating
occasionally.
Baking, whole
DIRECT
High
45-90
Peppers,
Roasted
DIRECT
High
15-22
Wash and place on grill
whole. Char skin all around.
Cool in a paper bag or plastic
wrap to loosen blackened
skin. Peel and remove seeds.
Squash,
Summer, Zucchini
DIRECT
Medium
7-10
Wash and cut into ½ (1.3 cm)
slices or lengthwise. Brush
with olive oil.
Garlic
Roasted
DIRECT
Medium
20-25
Cut off top, drizzle with olive
oil and wrap in double layer of
foil
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