Kenmore ELITE 141.16681 - Manual (Page 23)

Guide to Grilling Fish and Seafood with the Direct Cooking Method 1
Whole Fish and Whole Fillets Cut of Meat Approximate Cooking Times
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.
Whole fish
Whole fish fillets 10 -12 m i ñutes per pound or
until fish is opaque
Smaller Fish Fillets and Cubes
Fol low the di rectionsfrom above, usi ng
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.
Fish fillets
Boneless cubes 4-5 minutes each side
or until fish is opaque
Guide to Grilling Vegetables and Fruit 1
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 directiy over the heat, using the supplied
Cooking Grids. 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, pineapple, strawberries
and kiwis. Remember the Grill Lid 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 lid
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 temperature gauge and adjust the heat accord­
ingly.
Cooking times for foods prepared with the direct
method will be much shorter mainly because of the
direct heat source and softness of the food. Timing will
be comparable to normal pan frying or grilling.
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