TruSear Infrared Grilling tips
Infrared grilling produces intense heat 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. As a general rule, foods will cook in about 1/2 the time they would take on an ordinary grill.
•Preheat the grill.
•Ensure that meat is fully thawed and that all excess fat is trimmed away prior to grilling. •Leave the burner set on “HI” when placing food on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower setting and continue cooking until desired doneness is reached.
NOTE: When the TruSear infrared griller is not in use, it must be covered with the provided stainless steel cover for protection from outside elements such as rain.
TruSear Infrared Cooking Chart*
| FOOD | WEIGHT OR |
| CONTROL | SUGGESTED |
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| THICKNESS |
| SETTING | COOKING TIME |
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| Chicken Breast, Bnls |
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| HI | 2 - 3 mins each |
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| side. |
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| Reduce to medium | Cook 8 - 10 mins. |
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| setting halfway | total. Turn |
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| between Hi and LO | occasionally to |
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| prevent burning |
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| outside. |
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| Hamburger | 1/2 - 3/4” thick |
| HI | 2 mins each side to |
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| sear. Cook 6 - 8 |
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| mins. total. Turn |
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| occasionally to |
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| prevent burning. |
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| Steaks, Ribeye | 1 1/2 ” thick |
| HI | 3 mins each side for |
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| Rare. |
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| 4 mins each side for |
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| medium. |
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| Steaks, Filet | 1” thick |
| HI | 3 mins each side for |
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| rare to med. rare |
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| 3 1/2 mins each side |
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| for medium |
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| Pork Chops | 3/4” thick |
| HI | 4 mins each side |
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*NOTE: These times are recommendations only. Variations in cuts of meats and personal taste may alter cooking times. Use your discretion when grilling.
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