KitchenAid KBSS271T ユーザーズマニュアル

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)

Medium (160°F/71°C)

Medium (160°F/71°C)

Reheat (140°F/60°C)

Reheat (145°F/63°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.

Breast, boneless

Pieces, 2-3 lbs (0.75-
1.1 kg)

DIRECT
Medium

DIRECT
Med-Low to Medium

170°F/77°C

Breast 170°F/77°C
Thigh 180°F/82°C

15-22

For even cooking, pound breast 
to ¾" (2.0 cm) thick.

Start bone side down.

Chops and Steaks, 
Loin, Rib, Sirloin,

1" (2.5 cm) thick

1½" (3.8 cm) thick

DIRECT
Medium

DIRECT
Medium

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

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

10-20

16-20

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.