KitchenAid KFRS361TSS User Manual

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Thaw food items before grilling.

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Preheat grill on high (use all grill burners) 10 minutes. The 
hood must be closed during preheating. There is no need to 
use the back rotisserie burner for preheating. Preheating 
provides the high heat needed to brown and seal the juices.

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Shorten the preheat time when grilling high-fat cuts of meat 
or poultry, such as chicken thighs. This will help reduce 
flare-ups.

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Lightly oil the grill grates or the food when cooking low-fat 
cuts of meat, fish or poultry, such as lean hamburger patties, 
shrimp or skinless chicken breasts.

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Using too much oil can cause gray ash to deposit on food.

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Trim excess fat from meats prior to cooking to reduce 
flare-ups.

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Make vertical cuts at 2" (5 cm) intervals around the fat edge 
of meat to avoid curling.

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Add seasoning or salt only after the cooking is finished.

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Turn foods only once. Juices are lost when meat is turned 
several times.

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Turn meat just when juices begin to appear on the surface.

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Avoid puncturing or cutting the meats to test doneness. This 
allows juices to escape.

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It may be necessary to lower the heat setting for foods that 
cook a long time or are marinated or basted in a sugary 
sauce.

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If using a high flame, add barbecue sauce only during the last 
10 minutes of cooking to avoid burning the sauce.

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The degree of doneness is influenced by the type of meat, cut 
of meat (size, shape and thickness), heat setting selected, 
and length of time on the grill.

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Cooking time will be longer with an open grill cover.

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

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.

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.

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

1

2

3

4

27" (68.6 cm)

ON

OFF

-

-

36" (91.4 cm)

ON

OFF

ON

-

48" (121.9 cm)

ON

OFF

ON

OFF