Operation Manual

26
FOOD COO
K
IN
G
METHOD
/ BURNER
SETTING
INTERNAL TEMP
.
TIM
E
(
t
o
t
al
minutes)
SPECIAL
INSTRUCTIONS
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfi
sh, 8 oz (0.25 kg)
DIRECT Medium 4-6 per ½” (1.3 cm)
thickness of fish
Grill, turning once.
Brush grill with oi
l to
keep fish from
sticking. Remove
when
inside
is opaque and
flaky with skin ea
sily
removed
.
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-0.34
kg)
DIRECT Hig
h
5-7 per side
Shellfish, Scallops,
Shrimp
DIRECT Medium 4-8
Turkey
Whole breast (bone-in)
INDIRECT
HI/OFF/HI
170°F/77°C
14-18
Tent with foil u
ntil last 30
minutes of cooking time.
Half breast (bone-in)
INDIRECT
Medium/OFF/Medium
170°F/77°C
25-30
Start skin side down.
Whole,
7-12 lbs (2.6-4.5 kg)
INDIRECT
HI/OFF/HI
Breast 170°F/77°C
Thigh 180°F/8
2°C
11-16
Less than 11 lbs.
Fresh Vegetables
Corn on the cob
DIRECT Medi
um
20-25
Soak i
n cold water 20
minutes. Do no
t husk.
Shake off excess w
ater.
Eggplant
DIRECT Medi
um
7-10
Wash and cut in
to
½
(1.3
cm) slices or le
ngthwise.
Brush with o
live oil.
Onion,
½
(1.3 cm) thick DIRECT Medi
um
8-20
Grill, turning once. Brush
with olive ail. Put a
skewer through seve
ral
slices t
o hold together.
Potatoes, Sweet,
whole
DIRECT Medi
um
40-7
0
Individuall
y wrap in
heavy-duty f
oil. Grill,
rotating occasionally.
Baking, whole
DIRECT
High
45-90
Peppers, Roasted
DIRECT
High
15-22
Wash and place on
grill
whole. Char skin all
around
. Cool in a paper
bag or plastic wrap to
loosen blackened skin.
Peel and remo
ve seeds.
Squash, Summer,
Zucchini
DIRECT Medi
um
7-10
Wash and cut in
to
½
(1.3
cm) slices or le
ngthwise.
Brush with o
live oil.
Garlic Roasted DIRECT Medi
um
20-25
Cut off top, drizzle with
olive oil and wrap in
double layer of foil