Broilmaster R3-1, P4XFN-1 Infrared Cooking, General Overview, Flare-Up Control, Helpful Hints

INFRARED COOKING

General Overview

Broilmaster Infrared gas grills make it possible for you to enjoy cooking outdoors quickly and effortlessly. In minutes, you can en- joy 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 in- tense 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 procedures 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, turn- ing 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 satisfaction. Turn as neces- sary (generally every one to three minutes).

During the searing period, flashing might occur when juices va- porize on contact with the cooking grid and burner surfaces. The flashes and smoke greatly enhance the flavor of food.

The intense infrared energy generated by your Broilmaster 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 FLARE-UP WITH LIQUID. IT WILL DAMAGE THE BURNER AND VOID THE WAR- RANTY!

To minimize flame flare-ups:

•Trim excess fat from meat.

•Reduce heat and reposition foods away from flare-ups when the occur.

•Prevent excess grease build up by periodically cleaning cook- ing 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. Pierc- ing 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 refrigerator. 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 pro- cess. As a benchmark, foods which generally cook in 20 min- utes 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 pages 43 and 44.

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 produce heat.

To protect the infrared burner from damage, place a heavy-du- ty 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 part-way with liquid (water, marinade, 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.

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