KitchenAid KBNU367VSS Manuel D’Utilisation
32
Fish and Seafood
Fillets, Steaks, Chunks
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Halibut, Salmon,
Swordfish, 8 oz (0.25 kg)
Whole, Catfish, Rainbow
Trout, 8-11 oz (0.25-
0.34 kg)
Trout, 8-11 oz (0.25-
0.34 kg)
Shellfish, Scallops, Shrimp
DIRECT
Medium
Medium
DIRECT
High
High
DIRECT
Medium
Medium
4-6 per
½" (1.3 cm)
thickness of fish
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.
with oil to keep fish from
sticking. Remove when inside is
opaque and flaky with skin
easily removed.
Turkey
Whole breast (bone-in)
Half breast (bone-in)
Whole,
7-12 lbs (2.6-5.4 kg)
7-12 lbs (2.6-5.4 kg)
INDIRECT
HI/OFF/HI
HI/OFF/HI
INDIRECT
Medium/OFF/Medium
Medium/OFF/Medium
INDIRECT
HI/OFF/HI
HI/OFF/HI
170°F/77°C
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
Thigh 180°F/82°C
14-18 per lb
(7-8 per kg)
(7-8 per kg)
25-30 per lb
(11-14 per kg)
(11-14 per kg)
11-16 per lb
(5-7 per kg)
(5-7 per kg)
Tent with foil until last
30 minutes of cooking time.
30 minutes of cooking time.
Start skin side down.
Less than 11 lbs. (5.0 kg)
Fresh Vegetables
Corn on the cob
Eggplant
Onion,
½" (1.3 cm) thick
½" (1.3 cm) thick
Potatoes,
Sweet, whole
Sweet, whole
Baking, whole
Peppers,
Roasted
Roasted
Squash,
Summer, Zucchini
Summer, Zucchini
Garlic
Roasted
Roasted
DIRECT
Medium
Medium
DIRECT
Medium
Medium
DIRECT
Medium
Medium
DIRECT
Medium
Medium
DIRECT
High
High
DIRECT
High
High
DIRECT
Medium
Medium
DIRECT
Medium
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.
Do not husk. Shake off excess
water.
Wash and cut into ½" (1.3 cm)
slices or lengthwise. Brush with
olive oil.
slices or lengthwise. Brush with
olive oil.
Grill, turning once. Brush with
olive oil. Put a skewer through
several slices to hold together.
olive oil. Put a skewer through
several slices to hold together.
Individually wrap in heavy-duty
foil. Grill, rotating occasionally.
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.
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.
slices or lengthwise. Brush with
olive oil.
Cut off top, drizzle with olive oil
and wrap in double layer of foil.
and wrap in double layer of foil.
FOOD
COOKING METHOD/
BURNER SETTING
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
(total minutes)
SPECIAL INSTRUCTIONS