Bakers & Chefs 9905TB Assembly & Operating Instructions - Grilling Techniques
Grilling Techniques
PORK
Turn burners on high and preheat grill 5
minutes with the hood down. Raise hood,
place pork on cooking grid and cook until
seared. Then reduce heat to medium and
cook until done. Grilling times will vary
according to meat thickness, so the fol-
lowing times should be used only as a
guide.
WHOLE FISH AND WHOLE FILLETS
Grill fish on cooking grid or use the op-
tional griddle (grooved side up). Turn burn-
ers on high and preheat grill 2-3 minutes
with the hood down. Raise hood, and turn
burners to medium heat. Place fish (skin
down) on griddle and cook over direct
heat until done. Use cooking time as a
guide or until fish is opaque but still moist.
FISH FILLETS AND CUBES
Follow same directions from above, using
approximate cooking times shown at right.
Because small fish pieces can drop through
the grid and into the grill we suggest using
the griddle when grilling fish. However, the
cooking grid and a small, flat piece of
aluminum foil will also work fine.
CUT OF MEAT
Pork spare ribs
Chops
Loins
Cutlets
Whole fish
Whole fish fillets
Fish fillets
Boneless cubes
APPROX. COOKING TIME
rare:
4-8 minutes
medium:
10-14 minutes
well done:
15-20 minutes
approximately 10 - 12
minutes per pound or
until fish is opaque
approximately
4 - 5 minutes each side
or until fish is opaque
GRILLING FISH AND SEAFOOD
GRILLING VEGETABLES AND FRUIT
Prepare your fruit or vegetables and brush with butter or basting sauce if desired. To cook
indirectly,
place your food on the center grid with the left and/or right burners lit. Or place your food inside the optional
warming rack that hangs inside the grill lid - and light the outer burners. Either way, indirect cooking must be
done with the
hood down
.
In some instances
, you may want to grill vegetables and fruit
directly
over the heat, using the
standard cooking grids or optional griddle. Foods that work best with direct heat are relatively
soft
and require
a
short cooking time
, like mushrooms, zucchini, tomatoes and skewered fruit such as apricots, peaches,
pineapple, strawberries and kiwis. Remember that the
hood of the Bakers & Chefs should remain up
when cooking directly.
Grilling times using the indirect method with the hood down will be similar to those for your kitchen oven.
For very firm vegetables - particularly potatoes and yams - we recommend that you partially boil until almost
cooked, before placing them on the grill. Cooking times for foods prepared with the direct method will be much
shorter mainly because of the softness of the food. Timing will be comparable to normal pan frying or grilling.
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