Manual

An Important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outsidetemperature,
wind conditionsand grill location that affect your grill
performance. We offer these cookingtimes as a
convenience, but suggest you watch the grillthermom-
eter and adjust the heat accordingly.
Preparing to Roast
Roastingusesthe indirect cooking method.Therefore,
the food should be placed onthe leftor fight side of your
grillwiththe burner liton the opposite side. Place your
meat insidean optional masting rackand cookingpan
thatallowsyouto collectjuices for making gravy. You
can also usethe suppliedcookinggnd with analumi-
numdfip pan underneath.Either way, indirectcooking
requiresthe lidof yourgrill to be dosed.
Preheating your grill isnot requiredfor slow cooking
methodssuch as masting. If you do chooseto preheat
yourgrillbefore masting, turn the burners on highand
closelidfor approximately 2-3 minutes.
Food preparation
Trim meat ofexcess fat. Truss meat and poultrywith
cookingstfing to retain shape if desired. Bacon stdps
can be usedtocover the outsidesurface of lean meat
and pouitryto helppreventitfrom dryingout.Another
method for keepingfood moist duringmasting isto put
water ina cookingpan,then coverwith foil. The foil
shouldbe removed for the firstorthe last part ofthe
cookingtime to ensure properbrowning.
Tips for roasting
Except when roasting with water in the roasting pan,the
juices that collect in the pan can be used as the base for
a tasty sauce or gravy. Place a cooking pan directly over
the heat, add extra butter if needed, then add several
spoonfuls offlourto thicken sauce. Finally, add sufficient
chicken or beef stock to obtain the desired consistency.
Oncethe meat iscooked, remove it from yourgdll and
cover with a piece of foil. Allow it to stand for 10-15
minutes which allows the juices to settle. This will make
carving easier and ensure atenderjuicy roast.
Type of Food How Cooked Approximate Cooking Times
Beef Rare 18 minutes per pound
Medium 23 minutes per pound
Well done 27 minutes per pound
Lamb Medium 18 minutes per pound
Well done 23 minutes per pound
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
27 minutes per pound
30-33 minutes per pound
20-25 minutes per pound
25 minutes per pound
10 minutes per pound
20-25 per pound + 30 minutes
18-23 per pound + 15 minutes
BAKING TECHNIQUES
From casserolesand combread to delicious desertslike
fondue fruit skewers or crumb cake, baking onthe gnllis
as easy as baking in the kitchen.
Prepadng to Bake
To bake in yournewgrillyou'll need a bakingdish or
cast-iren cooking pan, and a pairof insulatedcooking
mitts. If the cooking pan is cest-imn besure toseason
the panbefore use.
Preheat yourgrill3-5 minutes, then lower heatto achieve
the bakingtemperature desired. Baking usesthe
Oven Temperature
Slow 300 -340 F
Moderate 355 -390 F
High 410 -480 F
indirect cooking method.Therefore, your cooking pan
shouldbe placed onthe left or dght side of yourgrill with
the burner liton theoppositeside.
Tips for Baking
Prepare yourfavorite recipe as you would inthe kitchen.
Foods cookedinthe grillfor long periods of time should
always be covered in aluminum foil toretain moisture.
You will need to stir the food several times as it bakes,
and add additional liquid if required.
Watch the temperature, and adjustto cook accordingto
yourrecipedirections.
Recommended Grill Setting
Bothoutside burnerson low
One outside burner on highand the other outside burner
on low
Both outside burnerson high
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