Idiomas disponibles
Idiomas disponibles
Important notes about using the Infrared Burner
Whether you are a seasoned chef or a newcomer to gas
grilling, infrared cooking is quite different than grilling over a
traditional burner. Although the primary grill burners will also
sear meat, the Infrared Burner produces a more intense and
concentrated
heat that sears the meat more quickly. This
quick searing produces a crisp and flavorful outer crust and
locks in the meat's natural flavor and juices.
Follow the cooking
guidelines
provided. Then take some
time to experiment with your Infrared cooking zone. Also, read
the Cooking Instructions on page A-1 so you understand the
importance of pre-heating, cooking temperatures and safety
warnings.
•
The Lid must always be open when the Infrared Burner
is lit.
•
Infrared cooking times will be much shorter than tradi-
tional grilling so do not leave the grill unattended.
Searing Steak and Ribs
Turn the Infrared Burner on Hi and preheat for 3 to 5 minutes
with the Lid open. Then place the meat on the Cooking Grid
and sear each side for approximately 2 minutes. Reduce the
Infrared Burner to LOW or move meat to the primary grilling
area and finish cooking. Grilling times will vary according to
meat thickness.
Searing Hamburgers and Sausages
Turn the Infrared Burner on Hi and preheat for 3 to 5 minutes
with the Lid open. Then place the meat on the Cooking Grid
and sear each side for approximately 2 minutes. Reduce the
Infrared Burner to LOW or move food to the primary grilling
area and finish cooking. Grilling times will vary according to
meat thickness.
Hamburgers
and sausages are fatty so you should expect
some flare-ups when cooking these foods.
To minimize flare-ups follow the instructions on page A-1.
You may also consider grilling these and other fatty foods
using the primary grill area and the indirect cooking method.
Once lit, leave the Infrared Burner on High and sear both
sides of meat using the guidelines below.
Once seared, adjust the Infrared Burner to Low and
continue cooking until desired doneness. You can also
move the seared meat to the primary grilling area to finish
cooking. This method allows you to sear and prepare
larger amounts of meat.
NEVER attempt to douse a flare-up with water which can
damage the Burner. To control flare-ups:
• Trim excess fat from meats and poultry.
• Preheat the Burner properly.
• Clean the Burner regularly to remove food and grease
build-up. See Burner Tube cleaning instructions
in
this manual.
• Reposition your food often and consider moving the
seared
meat to the primary grilling area to finish
cooking.
Cut of Meat
T-bone
steak
Sirloin steak
Beef spare ribs
Porterhouse
steak
New York strip steak
Approximate Total Cooking
Time
Rare: 4 minutes
Medium: 6-7 minutes
Well done: 8-10 minutes
Hamburgers
Sausages
Rare: 4 minutes
Medium: 5 minutes
Well done: 6-7 minutes
WARNING: To ensure that it is safe to eat, food must
be cooked to the minimum internal temperatures listed
in the table below.
USDA* Safe Minimum Intemal Temperatures
Fish
145° F
Pork
160° F
Egg Dishes
160° F
Steaks and Roasts of Beef, Veal or Lamb
145° F
Ground Beef, Veal or Lamb
160° F
Whole Poultry (Turkey, Chicken, Duck, etc.)
165° F
Ground or Pieces Poultry (Chicken Breast, etc.)
165° F
* United
States
Department
of Agriculture
A-3
