Infrared Broilers User Manual
INFRARED BROILER
OWNER’S MANUAL 1199790 REV 0 (6/14)
PAGE
24
OF 46
COOKING HINTS
Due to the speed of the Infra-red broiler, broiling times will be reduced and cooking techniques may need some modica-
tion.
For most broiling of steaks, chops, etc., the burners should be operated on “HI” and the degree of internal rareness and
surface condition can be controlled by raising or lowering the rack mechanism. For products such as sh, or fowl, where
the product must be broiled thoroughly, the ame may be reduced and rack position lowered to prevent charring of the
skin surface.
INFRA-RED BROILING GUIDE
Namp
Number
Type of Product
Infrared Burners
Thickness Weight
Meat
Temp
*Rack
Pos.
Rare
Med
Rare
Med.
Med.
Well
Well
180 Strip Loin Steak (Ctr Cut) 1-1/2” 16 oz. 40º 2 (d) 4
6-1/2
9 10-1/2 11-1/2
180 Strip Loin Steak (Ctr Cut) 1-1/2” 16 oz. 40º 3 (d) 4-1/2
7
9-1/2 11 12
180 Strip Loin Steak (Ctr Cut) 3/4” 12 oz. 40º 3 (d) 3
5
6-1/4 7 ---
190 Beef Tenderloin (Ctr Cut) 2” 8 oz. 40º 3 (d) 5-1/2
8
10 12 14
412 Pork Chop 1” 8 oz. 70º 3 (d) --- --- --- --- 9
231 Lamb Chop 1-1/4” 7 oz. 70º 3 (d) --- 5-1/2 --- 8 ---
184 Butt Steak (End Cut) 1” 10 oz. 70º 3 (d) 2-1/2
4-1/2
6 7 7-3/4
184 Lobster Tail (Preboiled) --- 10 oz. 70º 3 (d) --- --- --- --- 2-1/2
184 Ground Chuck Steak Patty Approx. 1/2” 4 oz. 70º 2 (d) ---
5
7 8 ---
184 Ground Chuck Steak Patty Approx. 1” 8 oz. 70º 2 (d) --- 6 8 10 ---
DONENESS OF PRODUCT WAS BASED ON THE FOLLOWING:
STEAK:
RARE - Deep Red Center MEDIUM RARE - Red Center MEDIUM - Deep Pink Center
MEDIUM WELL - Light Pink Center WELL - Brown Center
FISH - Burners on low setting, grid in low position, place sh on a pan approximately 5 or more minutes accordingly based on type and thickness of
sh.
CHICKEN HALVES OR QUARTERS - Burners on low setting, grid in low position, approximately 12 to 14 minutes bone side up, approxi-
mately 5 minutes skin side up according to size.
THIS IS INTENDED AS A GUIDE. TEMPERATURE OF MEAT, SIZE OF PORTION, LOAD IN BROILER, DEGREE OF DONENESS, OR OTHER
VARIABLES WILL DETERMINE THE BROILING PROCEDURE.
COOKING HINTS