WHIRLPOOL A311
Owner's Manual

Kebab Tips
Kebabs make any meal festive. Lean lamb is the traditional meat for shish kebabs, but chunks of beef, pork, poultry, seafood and pre-cooked meat are also good. The following are suggestions for creating kebabs:

� To allow correct spacing between the two prongs on skewer, keep prongs as parallel as possible when putting food on skewers. � Some foods are easier to insert on skewers if first pierced with atoothpick. � Preheating the element is not necessary. In fact, it is better to turn element on after accessory and food have been placed in grill basin. � "HI" is the recommended setting for cooking most kebabs. Skewer cooking is best when done quickly as long cooking times tend to dry out kebabs. � Cooking times will also vary according to the types of foods being cooked. The time range will be from 15 to 45 minutes on the "HI" setting. As an example, canned fruit with ham cubes will cook in 15 minutes, whereas pork sausage links and raw vegetables could take 45 minutes. � Voltage differences may make cooking times slightly different at various times. � Cut meat into one-inch cubes. � Meat usually should be marinated to provide extra tenderness and flavor. Brush marinade over the kebabs as they cook. � For rare meat, cubes should be placed close together; for well-done, leave a space between cubes. � Avoid overcooking skewered meat; it is usually more tender and tasty when cooked rare or medium. � Raw or firm vegetables may need to be partially cooked so that they will be done at the same time as the meat. Onions, potatoes and squash are best if parboiled or partially microwaved. � Partially cooked bacon can be wrapped around vegetables such as squash or mushrooms before placing on skewers to prevent drying out. While cooking, brush kebabs with marinade, peanut or olive oil, herb butter or fruit juice to keep food moist. � Meat, vegetables or fruits can be alternated on the same skewer or skewered separately due to differences in cooking time. � There are numerous food combinations that can be used such as: Lamb or beef cubes, cherry tomatoes or tomato wedges, and green pepper squares; lamb or beef cubes, zucchini slices, and mushrooms; pork and yam cubes and apple slices; pork sausage, peaches and cherries. 6