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FOOD
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Baking, whole
Peppers,
Roasted
Squash,
Summer, Zucchini
Garlic
Roasted
1. Unplug grill or disconnect power.
2. To remove glass light cover, remove screw and gently pry
downward with a small flat-blade screwdriver at the left side
of the cover, and pull away from the retainer.
A
A. Screw
28
COOKING METHOD/
INTERNAL TEMP.
BURNER SETTING
DIRECT
Medium
DIRECT
High
DIRECT
Medium
INDIRECT
170°F/77°C
HI/OFF/HI
INDIRECT
170°F/77°C
Medium/OFF/Medium
INDIRECT
Breast 170°F/77°C
HI/OFF/HI
Thigh 180°F/82°C
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
High
DIRECT
High
DIRECT
Medium
DIRECT
Medium
OUTDOOR GRILL CARE
Changing the Light Bulb
TIME
(total minutes)
4-6 per
½" (1.3 cm)
thickness of fish
5-7 per side
4-8
14-18
25-30
11-16
20-25
7-10
8-20
40-70
45-90
15-22
7-10
20-25
3. Remove bulb from socket.
4. Replace bulb with a new 12-volt, 25-watt maximum, halogen
bulb, using a tissue or wearing cotton gloves to handle the
bulb. To avoid damaging the bulb, do not touch the bulb with
bare fingers.
5. Replace glass light cover by placing sides of the lens into the
clips in the light housing and tighten the screw.
6. Plug in grill or reconnect power.
SPECIAL INSTRUCTIONS
Grill, turning once. Brush grill
with oil to keep fish 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 lbs. (5.0 kg)
Soak in cold water 20 minutes.
Do not husk. Shake off excess
water.
Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
Individually wrap 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 and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
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