KitchenAid KFRS365TSS User Manual

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

DIRECT
Medium

DIRECT
High

DIRECT
Medium

4-6 per 
½" (1.3 cm) 
thickness of fish

5-7 per side

4-8

Grill, turning once. Brush grill 
with oil to keep fish from 
sticking. Remove when inside is 
opaque and flaky with skin 
easily removed.

Whole breast (bone-in)

Half breast (bone-in)

Whole, 
7-12 lbs (2.6-4.5 kg)

INDIRECT
HI/OFF/HI

INDIRECT
Medium/OFF/Medium

INDIRECT
HI/OFF/HI

170°F/77°C

170°F/77°C

Breast 170°F/77°C
Thigh 180°F/82°C

14-18

25-30

11-16

Tent with foil until last 
30 minutes of cooking time.

Start skin side down.

Less than 11 lbs.

Corn on the cob

Eggplant

Onion, 
½" (1.3 cm) thick

Potatoes, 
Sweet, whole

Baking, whole

Peppers, 
Roasted

Squash, 
Summer, Zucchini

Garlic
Roasted

DIRECT
Medium

DIRECT
Medium

DIRECT
Medium

DIRECT
Medium

DIRECT
High

DIRECT
High

DIRECT
Medium

DIRECT
Medium

20-25

7-10

8-20

40-70

45-90

15-22

7-10

20-25

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.