KitchenAid KBSS271TSS Installation Instructions - Page 20

Cooking Methods For optimal use of the SureSear™ system, the following cooking methods are recommended. Direct Heat Cooking by direct heat means the food is placed on grill grates directly above lighted burners. Hood position can be up or down. If hood is in the up position, total cooking times may be longer. Cooking by indirect heat means the food is placed on the grill grate above an unheated burner, allowing heat from lighted burner(s) on either side to cook the food. If possible, turn on 2 burners. Cook with the hood down. This will shorten the cooking time. Indirect Cooking Direct heat sears the food. Searing is a process that seals natural juices in food by cooking with intense heat for a short period of time. While juices stay inside, the outside is browned with a flavorful grilled coating. Place food only on the grill grate over the OFF burners. Grill Size Burner Burner Burner Burner 1 2 3 4 Indirect Heat 27" (68.6 cm) ON OFF - - For best results, do not select the indirect heat cooking method when it is windy. 36" (91.4 cm) ON OFF ON - 48" (121.9 cm) ON OFF ON OFF Grilling Chart ■ Knobs have High, Medium and Low settings for flame adjustment. ■ Heat settings indicated are approximate. ■ Grilling times are affected by weather conditions. ■ When 2 temperatures are listed, for example: Medium to Medium-Low, start with the first and adjust based on cooking progress. ■ Cooking times may vary from chart times depending on the type of fuel, Natural or LP gas. FOOD COOKING METHOD/ INTERNAL TEMP. BURNER SETTING Beef Hamburgers ½" (1.3 cm) to ¾" (1.9 cm) thick Roasts Rib Eye, Sirloin Steaks, 1" (2.5 cm) Porterhouse, Rib, T-bone, Top Loin, Sirloin Steaks, 1½" (3.8 cm) Porterhouse, Rib, T-bone, Top Loin, Sirloin Top Round or Shoulder/ Chuck (London Broil) 1½" (3.8 cm) thick Flank, ½" (1.3 cm) thick DIRECT Medium INDIRECT Medium/OFF/Medium DIRECT Medium DIRECT Medium DIRECT Medium DIRECT Medium Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) Pork Chops, 1" (2.5 cm) 1½" (3.8 cm) thick Ribs 2½-4 lbs (0.9-1.5 kg) DIRECT Medium to Med-Low INDIRECT Med/OFF/Med Medium (160°F/71°C) Medium (160°F/71°C) TIME (total minutes) 10-15 32-40 per lb (12-15 per kg) 11-16 18-25 22-29 11-16 12-22 30-40 40-60 Roast, boneless tenderloin, 1 lb (0.37 kg) Ham half, 8-10 lbs (3-3.7 kg) DIRECT Medium INDIRECT Med/OFF/Med Medium (160°F/71°C) Reheat (140°F/60°C) 18-22 2-2½ hours SPECIAL INSTRUCTIONS Grill, turning once. Tent with foil first 45-60 minutes of cooking time. Rotate steaks ¼ turn to create criss-cross grill marks. Grill, turning occasionally. During last few minutes brush with barbecue sauce if desired. When done, wrap in foil. Turn during cooking to brown on all sides. Wrap entire ham in foil and put on grill without pan or drip pan. Ham steak precooked, ½" (1.3 cm) thick Hot Dogs DIRECT Preheat Medium Grill Medium DIRECT Medium Reheat (145°F/63°C) Reheat (145°F/63°C) 7-10 5-10 Slit skin if desired. 20