KitchenAid KBNU271VSS Use & Care Guide - Page 32

FOOD Fish and Seafood Fillets, Steaks, Chunks Halibut, Salmon, Swordfish, 8 oz (0.25 kg) COOKING METHOD/ INTERNAL TEMP. BURNER SETTING DIRECT Medium Whole, Catfish, Rainbow Trout, 8-11 oz (0.250.34 kg) Shellfish, Scallops, Shrimp DIRECT High DIRECT Medium Turkey Whole breast (bone-in) INDIRECT HI/OFF/HI 170°F/77°C Half breast (bone-in) Whole, 7-12 lbs (2.6-5.4 kg) Fresh Vegetables Corn on the cob INDIRECT Medium/OFF/Medium INDIRECT HI/OFF/HI 170°F/77°C Breast 170°F/77°C Thigh 180°F/82°C DIRECT Medium Eggplant DIRECT Medium Onion, ½" (1.3 cm) thick DIRECT Medium Potatoes, Sweet, whole Baking, whole Peppers, Roasted DIRECT Medium DIRECT High DIRECT High Squash, Summer, Zucchini Garlic Roasted DIRECT Medium DIRECT Medium TIME SPECIAL INSTRUCTIONS (total minutes) 4-6 per ½" (1.3 cm) thickness of fish 5-7 per side Grill, turning once. Brush grill with oil to keep fish from sticking. Remove when inside is opaque and flaky with skin easily removed. 4-8 14-18 per lb (7-8 per kg) 25-30 per lb (11-14 per kg) 11-16 per lb (5-7 per kg) Tent with foil until last 30 minutes of cooking time. Start skin side down. Less than 11 lbs (5.0 kg) 20-25 7-10 8-20 40-70 45-90 15-22 7-10 20-25 Soak in cold water 20 minutes. Do not husk. Shake off excess water. Wash and cut into ½" (1.3 cm) slices or lengthwise. Brush with olive oil. Grill, turning once. Brush with olive oil. Put a skewer through several slices to hold together. Individually wrap in heavy-duty foil. Grill, rotating occasionally. 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. Wash and cut into ½" (1.3 cm) slices or lengthwise. Brush with olive oil. Cut off top, drizzle with olive oil and wrap in double layer of foil. 32