Specifications

Page 7
Tips on Infrared Grilling
Even if you are a seasoned outdoor
chef, you are about to experience the
speed and efficiency that SOLAIRE
INFRARED brings to grilling. Follow
these simple tips and you will soon
be producing the juciest, most flavor-
ful foods you have ever experienced.
As a general rule, foods will cook in
1/2 the time they would take on an
ordinary grill. Many commonly grilled
items are covered in the chart below.
For best results, ensure that meat is
fully thawed and that all excess fat is
trimmed away prior to grilling. In addi-
tion to your grill, you will need basic
tools such as a long-handled spatula,
tongs, a digital timer, and a brass or
stainless steel brush for cleaning the
grilling grids.
SEARING IS THE KEY
What makes an infrared grill superior
is the intense heat produced which
quickly sears the meat. Searing locks
in flavor and juices while allowing the
outer surface to absorb smoke and
food aroma that is produced as grease
and drippings are vaporized by the
burner. The result is a crisp, flavorful
outside with a tender, juicy inside - in
other words, the perfect grilled food.
BASIC GRILLING:
• Pre-heat the grill for a minimum of 3
minutes on “HI” after following the
lighting instructions on page 9.
• Leaving the burners set to “HI”,
place food on grill grids to sear for
2-3 minutes per side, or until food
is easily turned without sticking.
• Adjust the burners to a lower setting
and continue cooking until desired
doneness is reached, turning the
food every 1 to 3 minutes.
• Let the food stand (rest) for a few
minutes after removing from grill
prior to slicing. The food continues
to cook during this time.
NOTE: Conventional burner set to MED to HI can be used for finishing times in lieu of
*
setting on infrared burner.
FOOD ITEM BURNER CONTROL TOTAL COOK TIME
Chicken Breast, boneless HI: 2-3 min. per side,
*
: 2-3 min. per side 10 - 14 min.
Pork Chop, boneless, 3/4” thick HI: 2 min. per side,
*
: 3 min. per side 10 min.
Hamburger, 5/8” thick HI: 2 1/2 min. per side,
*
: 0 - 1 min. per side 5 - 7 min. Medium
Steak, 1” thick HI: 2 - 3 min. per side,
*
: 2 - 3 min. per side 8 - 12 minutes
Swordfish, 1” thick HI: 2 min. per side, MED/LO: 1 1/2 min. per side 7 minutes
(when cooking fish, spray both sides of fillet with non-stick cooking spray PRIOR to placing on grill)
Corn on the Cob, rinsed, in husk HI: 8 min., LO 12 min. (Qtr. turn every 2 mins.) 20 minutes
REAR ROTISSERIE (27XL Models only). Rotisserie cook times average 20-30 minutes per pound.
Whole Chicken Rear Burner on HI Internal temp. 180° F
Pork Roast Rear Burner on HI Internal temp. 160° to 170° F
Beef Roast Rear Burner on HI Internal temp. 145° F Rare
Internal temp. 160° F Medium
Internal temp. 170° F Well Done
Solaire Recommended Infrared Cooking Times
These times are recommendations only. Variations in cuts of meat and personal taste may
alter cooking times. Use your discretion when grilling.
Additional tips can be found in the “Great Grilling Simplified” guide and at www.solairegrills.com.
Please email your tips, recipes, and infrared grilling experiences to [e-mail].
Care & Maintenance
Page 14
GRILLING GRIDS
Routine cleaning of the grill grids is
best accomplished by scrubbing the
grids with a brass or stainless steel
brush immediately before and after
cooking, while the grill is hot. Wear
a barbeque mitt to protect your hand
from the heat while cleaning. When
needed, remove the grids from the grill
and scrub with a soap solution or oven
cleaner. Rinse thoroughly, and allow
the grids to dry completely before
reinstalling onto grill.
STAINLESS STEEL
The Grill is made from commercial
quality type 304 non-rusting and non-
magnetic stainless steel, and the
cleaning information shown on Page
15 should be followed.
There are many different stainless
steel cleaners available. Always use
the mildest cleaning procedure first,
scrubbing in the direction of the grain.
To touch up noticeable scratches in
the stainless steel, sand very lightly
with dry 100 grit emery paper in the
direction of the grain. Specks of grease
can gather on the surfaces of the stain-
less steel and bake on to the surface
and give the appearance of rust. For
removal use an abrasive pad (not steel
wool) in conjunction with stainless steel
cleaner.
GRILL BURNERS
Extreme care should be taken when
moving a burner, as it must be correctly
centered on the orifice before any
attempt is made to relight the grill.
Frequency of cleaning will depend on
how often you use the grill. Ensure the
gas supply is off and the knobs are in
the “off” position. Make sure the grill
is completely cool.
BURNER CLEANING
AFTER EACH USE, IT IS NECESSARY
TO OPERATE ALL BURNERS ON
“HI” WITH THE HOOD OPEN FOR
A MINIMUM OF FIVE MINUTES
TO BURN AWAY ANY FOOD
PARTICLES OR DRIPPINGS. FAILURE
TO DO SO WILL RESULT IN BURNER
DAMAGE AND REDUCED COOKING
PERFORMANCE. It may occasionally
be necessary to brush, blow, or vacuum
accumulated ash from the burner sur-
face. Do so carefully and only when the
burner is completely cool.
Use a flashlight to inspect the burner
inlet to ensure it is not blocked, if
obstructions can be seen, use a stiff
wire to clean out the burner throat.
ORIFICE CLEANING
With the burner removed, remove the
orifice and shine a flashlight through
the openings to ensure there is no
blockage. Use a needle to clear any
debris. Be extremely careful not to
enlarge the hole or break off the needle.
TO REASSEMBLE THE BURNERS:
Replace the burner by sliding the
bracket over the brass orifice, centering
it in the hole and resting the rear of
the burner onto its supporting bracket.
IT IS EXTREMELY IMPORTANT TO
CENTER THE BURNER ON THE
ORIFICE PROPERLY.
Make sure the burner is level and does
not rock.
Light all of the burners and check for
proper flame characteristics.
To maintain the appearance of your
SOLAIRE INFRARED Grill for many
years, keep it covered when not in
use. Backyard environments are harsh
on your grills’ finish. Long exposure to
sun, water, yard chemicals and the
elements will reduce the appearance
of the stainless steel. This is especially
applicable in ocean front locations, or
locations subject to sea mists.
SOLAIRE INFRARED Grills strongly
recommends that you cover your Grill
when not in use. A high quality vinyl
cover is available from Solaire. Contact
your dealer for details.
ALWAYS KEEP THE AREA SURROUNDING THE GRILL
FREE FROM ALL COMBUSTIBLE MATERIALS, GASOLINE
AND OTHER FLAMMABLE VAPORS AND LIQUIDS.