KitchenAid KBGS274LSS Instructions D'installation Et Guide D'utilisation Et D'entretien page 12

Food
Chicken
Breast
Boneless
Pieces
2 to 3 lbs.
Lamb
Chops and Steaks
Loin, Rib, Sirloin
1 inch thick
1-1/2 inches thick
Fish And Seafood
Fillets, Steaks, Chunks
Halibut, Salmon, Swordfish
8 oz.
Whole
Catfish, Rainbow Trout
8 - 11 ounces
Shellfish,
Scallops,
Shrimp
Turkey
Whole Breast
(bone-in)
One Half Breast
(bone-in)
Whole
7 to 12 lb.
Fresh Vegetables
Corn on the cob
Eggplant
Onion, 1/2 inch thick
Potatoes
Sweet, whole
Baking, whole
Peppers, roasted
Squash, summer
Zucchini
Roasted Garlic
12
Cooking Method/
Burner Setting
DIRECT
Medium
DIRECT
Med-Low to Medium
DIRECT Med-Rare (145°F) to Medium (160°F)
Medium
DIRECT Med-Rare (145°F) to Medium (160°F)
Medium
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
HI/OFF/HI
INDIRECT
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
Time
(170°F)
15-22 minutes total
breast (170°F)
thigh (180°F)
18-25 minutes total
10-20 minutes total
16-20 minutes total
4-6 minutes per each
1/2 inch thickness of fish
5-7 minutes per side
4-8 minutes total
(170°F)
14-18 minutes per lb.
(170°F)
25-30 minutes per lb.
breast (170°F)
thigh (180°F)
11-16 minutes per lb.
20-25 minutes total
7-10 minutes total
8-20 minutes total
40-70 minutes total
45-90 minutes total
15-22 minutes total
7-10 minutes total
20-25 minutes total
Special Instructions
For even cooking, pound to 3/4 inch.
Start bone side down.
Grill, turning once. Brush grill with oil to
keep from sticking. Remove when inside is
opaque and flaky with skin easily removed.
Grill, turning once. Brush grill with oil to
keep from sticking. Remove when inside is
opaque and flaky with skin easily removed.
Tent with foil until last 30 minutes of
cooking time.
Start skin side down.
Less than 11 pounds.
Soak in cold water 20 min. Do not husk.
Shake off excess water.
Wash & cut into 1/2 inch slices or
lengthwise. Brush with olive oil.
Grill, turning once. Brush with olive oil.
Put a skewer through several slices to
hold together.
Wrap individually in heavy-duty foil.
Grill, rotating occasionally.
Wash and place on grill whole. Char skin
all around. Cool in a paper bag or plastic
wrap to loosen blackened skin. Peel and
remove seeds.
Wash & cut into 1/2 inch slices or
lengthwise. Brush with olive oil.
Cut off top, drizzle with olive oil and
wrap in double layer of foil.