Operating Your Outdoor Grill
Using the Optional Sear Burner
Models OBS36 and OBS52 Only
The optional infrared (IR) sear burner is located on the right side of the grill compartment. It quickly sears meat to lock in flavor and juices. The meat also absorbs smoke and food aroma the burner produces when it vaporizes the grease and drippings. Once the outside of the meat is seared, move it to a standard burner to prevent burn- ing and to finish cooking it all the way through. The exact amount of time required to sear the meat before transfer varies with the type and thickness of meat. Dacor’s Sear Control Technology™ allows you to adjust the sear burner intensity. NOTE: The sear burner is not intended for cooking food until done. It is intended only to sear meat quickly before it is transferred to a standard burner.
LIGHT/HIGH
Option sear burner control knob - 
models OBS36 and OBS52 only*
To cook using the sear burner:
1.Light and preheat the outdoor grill according to the instructions on page 10. The sear burner itself must preheat on HIGH for a minimum of five minutes.
2.Thaw the meat and trim the excess fat.
3.Place the meat on the grate above the sear burner. Allow the meat to sear on one side (brown with grate strips). The time required to sear depends on the meat type and thickness. Adjust the heat level and/or time accordingly to prevent burning.
4.Flip the meat and sear on the other side for about the same amount of time.
5.Flip the meat onto one of the standard burners set on medium heat.
6.Cook/flip the meat until it is done to your preference.
important
To prevent the sear burner from becoming clogged with grease, leave it on for an additional five minutes after you are done cooking.
*On models OB36 and OB52 a standard “U” burner takes the place of the sear burner.
Safe Cooking Temperature Chart
Below is the USDA Minimum Safe Cooking Temperature for Various Foods.* Temperatures are obtained using a meat thermometer inserted into the food.
Ground Meat and Meat Mixtures
Beef, pork veal, lamb | 160°F |
Turkey, chicken | 165°F |
Fresh Beef, Veal and Lamb |
| |
Medium rare |
| 145°F |
|
|
|
Medium |
| 160°F |
Well done |
| 170°F |
Poultry |
| |
Chicken and turkey, whole |
| 165°F |
(temperature taken in thigh) |
| |
|
| |
Poultry breasts, roast |
| 165°F |
Poultry thighs, wings, legs |
| 165°F |
|
|
|
Duck and goose |
| 165°F |
|
|
|
Stuffing |
| 165°F |
|
|
|
Fresh Pork |
| |
Medium |
| 160°F |
Well done |
| 170°F |
Ham |
| |
Fresh (raw) |
| 160°F |
| 140°F | |
|
|
|
*This information is subject to change without notice. Contact the USDA Meat and Poultry Hotline for the latest information:
or www.fsis.usda.gov
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