Manual KitchenAid 730-0826 (page 31 of 37) (English, French, Spanish)

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FOOD COOKING METHOD/

BURNER SETTING

INTERNAL TEMP. TIME (total minutes) SPECIAL INSTRUCTIONS

Fish and Seafood

Fillets, Steaks, Chunks Halibut,

Salmon, Swordfish, 8 oz (0.25

kg)

DIRECT Medium 4-6 per ½” (1.3 cm)

thickness of fish

Grill, turning once. Brush grill

with oil to keep fish from sticking.

Remove when inside is opaque

and flaky with skin easily

removed.

Whole, Catfish, Rainbow Trout,

8-11 oz (0.25-0.34 kg)

DIRECT High 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 until 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/82°C

11-16 Less than 11 lbs.

Fresh Vegetables

Corn on the cob

DIRECT Medium

20-25 Soak in cold water 20 minutes.

Do not husk. Shake off excess

water.

Eggplant

DIRECT Medium

7-10 Wash and cut into ½ (1.3 cm)

slices or lengthwise. Brush with

olive oil.

Onion, ½ (1.3 cm) thick DIRECT Medium

8-20 Grill, turning once. Brush with

olive ail. Put a skewer through

several slices to hold together.

Potatoes, Sweet, whole DIRECT Medium

40-70 Individually wrap in heavy-duty

foil. 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

remove seeds.

Squash, Summer, Zucchini DIRECT Medium

7-10 Wash and cut into ½ (1.3 cm)

slices or lengthwise. Brush with

olive oil.

Garlic Roasted DIRECT Medium

20-25 Cut off top, drizzle with olive oil

and wrap in double layer of foil

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KitchenAid 730-0826 Manual

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