Question about Kenmore 774 sq. in. Cooking Area Gas Grill 15337

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What are some close cooking times for infrared grills

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In only three minutes, the grill hit 1600° F, nearly three times hotter than a standard gas grill. Steak-Five minutes later, it was done to medium-rare perfection.
Chicken Breast After 10 minutes — half the time it normally takes, it was done. The grill uses the same radiation as similar to a microwave if that helps with determining other times. if this helped please rate me and let me know...good luck!!

Posted on Jul 21, 2009

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Meat weighs 2llb 20oz how long should i cook it for we like it medium rare ?


The best thing you can do is to buy a BBQ digital thermometer that you place in the meat during cooking. They have a heavy duty wire with a temperature probe on the end. Sear the meat directly over the coals (or hot side of a gas grill), then move the meat to a cool side and then insert the temperature probe and close the grill lid. Cook until it reaches desired temp, for me 125 degrees is perfect. The total cooking time is hard to judge as it depends on your grill cooking temp, but the digital thermometer takes all of the guesswork out of the equation as to when the meat is done.

Apr 06, 2015 | Grilling

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Ignitor keeps sparking on infrared burner. Burner will ignite if i turn on. Sparks when any lower burner is on.


the valve has a tab that connects with another tab when pressed in to close a circuit, cause spark. The wires coming off the module are chained from valve to valve with separate wires running from the valve to the electrode of each. Basic maintenance: make sure connections are tight, if metal is exposed wrap with electrical tape. You're getting a short from one of them jumping off the spade connection. Remove the control panel and just check the wires, clean the tabs and you'll fix this.

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Glass turns black inside


You don't indicate where the glass is that becomes black/sooty but you can get cleaner specifically intended for cleaning glass fireplace doors. It is more effective than using ordinary glass cleaners

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Have a home depot ducane 5 burner. just replaced burner tubes. have never used the rotisserie burner on it before. it lights but won't stay lite after releasing knob...any suggestions? Thanks


Infrared burners requite that the gas control knob be held in for 2 minutes or so, to allow the thermocouple on the infrared burner to heat up completely. If it's windy were you are, the wind can blow the burner out, while trying to light it. That's why it has a thermocouple on it, to stop the gas if the burner goes out. All cooking on the rotisserie is doon with the lid/hood closed, at temperatures around 250 degrees F. Once the infrared burner turns bright red, release the control knob.

Hope this helped you to get it lit. Thanks for choosing FixYa.

Aug 24, 2011 | Ducane 30400040 Stainless Steel Grill

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Got married about two years ago. One of our wedding gifts was a gift certificate for Barbecues Galore. We picked up a Cap'n Cook 4-burner unit with an infrared rotis burner. Wanted to use the rotis...


No, John, Yo do not want to use the rotisserie rod/spit without the wooden handle. Call BBQ's Galore Customer Service 800-752-3085 for a replace handle. If they can't help you, go to the following link and search by the Model Number of your grill (FYI - Capt Cook is not a model number).

http://www.appliancefactoryparts.com/

I hope this helps you and thanks for choosing FixYa. Happy Grilling!!

Aug 22, 2011 | Barbeques Galore Capt'n Cook 4-Burner (NG)...

1 Answer

Is there a place where I can find the cooking times for meats? Our old grill had a wonderful booklet which listed the cooking times for a one inch steak, chicken breast, ribs, etc. Thanks!


Since all grills heat and cook differently, time is not always the best judge for cooking meats. Use what I and many other professional griller's use, an instant read insertable Meat Thermometer. They are not expensive and can found in the kitchen accessories dept of any big box store. I'm not talking about some electronic gadget. I'm talking about the same thing professional chefs use. It's small, fits in your pocket and has the cooking temperatures for beef, pork, fowl, fish, etc written on the side of it's holder. Whether you like it rare to well done, the temperature range is indicated on the side of the holder.

Keep in mind, the thermometer on a grill is reading the air temperature when the hood is closed. Not the temperature at the cooking grates. Which can be 50 to 100 degrees F, hotter.

If this doesn't sound like want you want to try. Go to www.foodnetwork.com and I'm sure you'll find what you're looking for. Plus, some GREAT grilling recipes.

Hope this helped you and Happy Grilling!!

Jul 15, 2011 | Brinkmann 5 Burner with Smoker 8101750S

1 Answer

I just bought the Brinkman, and I am trying to figure out how to use the Rosterria. Can you help me?


Since a Rotisserie is an optional item for your model grill. I assume you have purchased one that is approved to be used on your model Brinkmann Grill Smoker. If not, I recommend that you Do Not use it. If it was approved, read and follow the directions that came with it regarding installation, setup and preparing to use the rotisserie.

The Rotisserie can only be used when you are not grilling anything else on the grill. Remove the grill grates directly in front of the rear infrared Rotisserie Burner. If you Don't, they will be in the way. In their place, you are going to use an aluminum pan (like a pie pan), as a drip pan for whatever you're cooking on the Rotisserie.Place that on top of the burner's flame tamers. Make sure the rotisserie motor is in place and you have electric power to it. Test the rotisserie spit, by inserting it into the motor's spit holder. If you have a Counter Balance, attach that near handle on the spit shaft just below the handle. If your rotisserie is missing the counter balance, you can not use the rotisserie.

Remove the rotisserie spit and place whatever you're planning to cook on it, following the directions that came with rotisserie kit. Make sure the spit forks are tightly embedded in the meat, whole chicken, etc. If a whole chicken, tie the legs together like a Thanksgiving Turkey around the spit..

Light the Rotisserie Burner and close the hood of the grill. Allow the temperature to reach a minimum of 250 degrees F, before opening the hood and installing the food loaded rotisserie spit.
Be careful, as the interior of the grill will be hot. Install the spit as you did earlier. Make sure it fits into both sides of the grill's hood correctly.

Turn the Rotisserie Motor ON and watch as the food turns. If it turns and then sort of bumps, when the spit turns around, adjust the counter balance to stop this. It should turn smoothly. Once all tha is completed, close the hood and allow the food to cook for whatever time, you would cook it in a kitchen oven. Rotisserie cooking is like smoking food. It's a low (temp) and slow (time) process. But, the flavor rewards are GREAT. Only check the food occasionally. The more you open the hood to peek, the longer it will take to cook. Each time you peek, add 10 minutes to the cooking time.

All of this, was sort of a thumbnail sketch of rotissering food. Search the web for recipes and techniques. You'll be amazed at what's out there.

Hope this helped you. Please let me know and Happy Grilling!!

Jun 22, 2011 | Brinkmann 5 Burner with Smoker 8101750S

1 Answer

I just bought a 18.5 in. weber and after im done cooking and close the vents the coals continue to burn much longer then my 2 previous grills.


Sue, this question/problem has been voiced a couple of times before and I'm not sure it's a problem with the grill. It's more of a problem, of how much charcoal is being used and how long it takes to grill whatever you're grilling, how many portions are being grilled and how long it takes.

My experience has been, after during numerous grilling demonstrations and cooking shows, most folks use way to much charcoal for what they're trying to grill. Charcoal is slow to heat up completely and slow to cool off and extinguish. Especially, if you're using to much charcoal. The slogan I always use when cooking with charcoal is "less is more". When you use less, throw in a couple of chunks of Western Cooking Wood. It will add a great flavor and may convince you to switch to it entirely. Also, all natural lump charcoal lights faster and burns cleaner than charcoal briquettes. It also cools off faster, when the grill is closed completely.

Give it a try, I know you'll see a difference.

Apr 13, 2011 | Weber Grilling

3 Answers

What is the chain on the side of my grill for? Kenmore Grill with 100% Infrared Cooking System Sold by Sears | Sears Item# 07116650000 | Model# 464222209


I have either the same grill, or one very similar (Kenmore infrared grill) and just assembled it yesterday and had the same question! I don't believe it's a safety chain. It hangs from the left front corner of the main grill body, and it has some sort of curled wire thingy on the end of the chain. The chain is definitely not thick enough to secure the grill. I looked through the assembly instructions a few times and could not find reference to what it's for. Any other ideas?

Jan 03, 2010 | Ovens

2 Answers

Broiling


it really doesnt matter because the heat transfers directly onto the food therefore you can leave the door open or shut.

Jan 05, 2008 | Equipex PZ-330 Electric Single Oven

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