KitchenAid KBSU487T User Manual

Cooking Methods

For optimal use of the SureSear™ system, the following cooking
methods are recommended.

Direct Heat

Cooking by direct heat means the food is placed on grill grates
directly above lighted burners. Hood position can be up or down.
If hood is in the up position, total cooking times may be longer.

Direct heat sears the food. Searing is a process that seals natural
juices in food by cooking with intense heat for a short period of
time. While juices stay inside, the outside is browned with a
flavorful grilled coating.

Indirect Heat

For best results, do not select the indirect heat cooking method
when it is windy.

Cooking by indirect heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.

If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.

Indirect Cooking

Place food only on the grill grate over the OFF burners.

Grilling Chart

■

Knobs have High, Medium and Low settings for flame
adjustment.

■

Heat settings indicated are approximate.

■

Grilling times are affected by weather conditions.

■

When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.

■

Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.

Grill Size

Burner

27" (68.6 cm)

OFF

36" (91.4 cm)

OFF

48" (121.9 cm)

OFF

FOOD

COOKING METHOD/
BURNER SETTING

INTERNAL TEMP.

TIME
(total minutes)

SPECIAL INSTRUCTIONS

Beef

Hamburgers ½" (1.3 cm) to
¾" (1.9 cm) thick

Roasts
Rib Eye, Sirloin

Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin

Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin

Top Round or Shoulder/
Chuck (London Broil)
1½" (3.8 cm) thick

Flank, ½" (1.3 cm) thick

DIRECT
Medium

INDIRECT
Medium/OFF/Medium

DIRECT
Medium

Medium (160°F/71°C)

Med-Rare (145°F/63°C)
to Medium (160°F/71°C)

Med-Rare (145°F/63°C)

10-15

32-40 per lb
(12-15 per kg)

11-16

18-25

22-29

11-16

Grill, turning once.

Tent with foil first 45-60 minutes
of cooking time.

Rotate steaks ¼ turn to create
criss-cross grill marks.

Pork

Chops,
1" (2.5 cm)
1½" (3.8 cm) thick

Ribs
2½-4 lbs (0.9-1.5 kg)

Roast, boneless tenderloin,
1 lb (0.37 kg)

Ham half,
8-10 lbs (3-3.7 kg)

Ham steak precooked,
½" (1.3 cm) thick

Hot Dogs

DIRECT
Medium to Med-Low

INDIRECT
Med/OFF/Med

DIRECT
Medium

INDIRECT
Med/OFF/Med

DIRECT
Preheat Medium
Grill Medium

DIRECT
Medium

Medium (160°F/71°C)

Reheat (140°F/60°C)

Reheat (145°F/63°C)

12-22
30-40

40-60

18-22

2-2½ hours

7-10

5-10

Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.

Turn during cooking to brown
on all sides.

Wrap entire ham in foil and put
on grill without pan or drip pan.

Slit skin if desired.