INFRARED COOKING
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, fish 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 flavorful 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 con- tinue cooking until the food is cooked to your satisfac- tion. Turn as necessary (generally every one to three minutes).
During the searing period, flashing might occur when juices vaporize on contact with the cooking grid and burner sur- faces. The flashes and smoke greatly enhance the flavor 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 flavorful smoke that cooks back into the food.
Flare-Up Control
NOTICE: NEVER DOUSE A
To minimize flame
•Trim excess fat from meat.
•Reduce heat and reposition foods away from
•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 flavor 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 refrigera- tor. 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
Indirect Cooking with a Broil- master 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 pro- duce 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 filled
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