Kenmore 141.1664 - Manual (Page 23)

Guide to Grilling Fish and Seafood with the Direct Cooking Metho
Whole Fish and Whole Fillets
Preheat your grill on HIGH for 2-3 minutes
with the lid down. Raise lid and turn burners
to medium heat. Place fish (skin down) on
grill and cook over direct heat until done.
Use cooking time as a guide or until fish is
opaque but still moist.
Smaller Fish Fillets and Cubes
Follow the directions from above, using
approximate cooking times shown at right.
Place a small piece of aluminum foil on the
cooking grids if the fish pieces are small
enough to drop between the cooking grids.
Cut of Meat
Whole fish
Whole fish fillets
Approximate Cooking Times
10-12 minutes per pound or
until fish is opaque
Fish fillets
Boneless cubes 4-5 minutes each side
or until fish is opaque
Guide to Grilling Vegetables and Fruit
Prepare your fruit or vegetables and brush with butter
or basting sauce if desired. To cook indirectly, the
food should be placed on the left or right side of your
grill with the burner lit on the opposite side and the grill
lid down. Or center your food on the secondary
cooking rack and light the outer grill burners. Either
way, indirect cooking must be done with the lid
down.
In some instances, you may want to grill vegetables
and fruit directly over the heat, using the supplied
cooking grids or an optional griddle. Foods that work
best with direct heat are relatively soft and require a
short cooking time; mushrooms, zucchini, tomatoes
and skewered fruit such as apricots, peaches, pine­
apple, strawberries and kiwis. Remember the grill iid
must remain up when cooking directly.
For very firm vegetables—particularly potatoes and
yams, we recommend that you partially boil until
almost cooked, before placing them on the grill.
Cooking times using the indirect method with the
hood down will be similar to those for your kitchen
oven. However, there are many factors such as outside
temperature, wind conditions and location of grill that
affect your grill performance so we suggest you watch
the grill thermometer and adjust the heat accordingly.
Cooking times for foods prepared with the direct
method will be much shorter mainly because of the
direct heat sourse and softness of the food. Timing will
be comparable to normal pan frying or grilling.
23