Owner`s manual

Page 20 B101278-6-0610
in f r a r e d Co o k i n g
General Overview
Broilmaster Infrared gas grills make it possible for you to
enjoy cooking outdoors quickly and effortlessly. In minutes,
you can enjoy steaks, hamburgers, poultry, pork chops, sh
and other foods. You can also cook more slowly if you wish.
Broilmaster's optional accessories are designed to enhance
your grill's versatility.
Infrared Searing Method
Searing is a process that seals juices in food by cooking
with intense heat for a short period of time. The juices stay
in the food where they belong and the outside gets coated
with avorful smoke. For best results, follow these proce-
dures when cooking.
Searing Method
1. Follow the Burner Ignition procedures and operate the
grill for 5 minutes or until the burners glow uniformly.
2. Set the Burner Output Knob to HIGH and place the
food on the cooking grid for 1 - 2 minutes, or until food
lifts without sticking.
3. Turn the food and repeat Step 2.
4. Depending upon your taste, continue cooking on HIGH,
turning the food frequently, or adjust the Burner Output
Knob to a setting between LOW and "medium" and
continue cooking until the food is cooked to your satis-
faction. Turn as necessary (generally every one to three
minutes).
During the searing period, ashing might occur when juices
vaporize on contact with the cooking grid and burner sur-
faces. The ashes and smoke greatly enhance the avor of
food.
The intense infrared energy generated by your Broilmas-
ter Grill has other advantages. For example, food is evenly
cooked throughout. Also, upon contact with the cooking
grids and burners, drippings vaporize into avorful smoke
that cooks back into the food.
Flare-Up Control
NOTICE: NEVER DOUSE A FLARE-UP WITH
LIQUID. IT WILL DAMAGE THE BURNER AND
VOID THE WARRANTY!
To minimize ame are-ups:
• Trim excess fat from meat.
• Reduce heat and reposition foods away from are-ups
when the occur.
• Prevent excess grease build up by periodically cleaning
cooking grids.
Helpful Hints
1. Use the proper tools. Long handled tongs, spatula,
knife, and mitts or a hot pad for handling hot items.
When turning or moving foods, use tongs or a spatula,
instead of a fork. Piercing the food with a fork allows
the natural juices and avor to escape.
2. Monitor meat temperature. Bring large cuts of meat,
roasts, or fowl to room temperature before cooking.
Smaller meat cuts such as hamburgers, hot dogs, or
small steaks may be cooked directly from the refrig-
erator. Note: Broilmaster does not recommend cooking
portion meats from a frozen state.
3. Start slowly. Infrared grilling is unlike other outdoor
cooking methods. It may take time to get used to the
fast cooking process. As a benchmark, foods which
generally cook in 20 minutes or less on conventional
grills cook in about one-half the conventional time on
a Broilmaster infrared grill. Please refer to the Infrared
Cooking Sample Times on page 21.
Indirect Cooking with a Broilmas-
ter Infrared Grill
Indirect cooking is a slower process used to prepare large
main dishes - roasts, hams, turkeys, etc. Foods are placed on
one side of the grill and the other side is lighted to produce
heat.
To protect the infrared burner from damage, place a heavy-
duty disposable aluminum pan over the burner to catch
drippings. Note: Make sure the aluminum pan is the same
size or larger than the infrared burner. Any liquids that land
on the burner while it is not burning may cause it to break
when ignited.
The pan may be lled part-way with liquid (water, mari-
nade, etc.) to enhance the moisture content of the meat, but
take special care not to spill anything onto the burner when
adding liquids or when removing the pan after cooking.