This flavor is actually created by the fats and juices that are brought to the surface of the food and seared by the heat from the grill plate.
Your new Thermador Professional® grill is equipped with an aluminized steel tube burner typical of those used in restaurants. Automatic ignition is used to eliminate the continuous pilots found on restaurant grills. The grill burner is rated at 12,000 BTU/HR (same rating using Propane).
Note: When used with propane gas, a slight pop or flash may occur at the burner ports a few seconds after the burner has been turned off. This usually occurs after the burner has been on awhile. This is normal.
Automatic Reignition
Burner Efficiency and Flame Characteristics
Control Knob
The electronic igniter automatically glows to light the burner. DO NOT TOUCH any burner while the igniter is active.
The burner flame should be blue in color and stable with no yellow tips, excessive noise or lifting. It should burn completely along both sides of the burner tube.
An improper
If the flame is uneven, flutters, makes excessive noise or lifts, check to see if the BURNER ports are clogged. If the ports are clogged, use a wire, a straightened paper clip or needle to clear the ports. If the condition persists, contact a service agency for adjustment.
The burner control has an infinite number of heat settings, and there are no fixed positions on the control knob between HI and LO. To turn the burner on, press the control knob and rotate it clockwise to the position. After the flame is completely around the burner, adjust the knob to the desired heat setting.
Grill
Figure 15: Grill Control Knob
Cooking on the Grill
•Preheat grill on HI setting for 10 to 15 minutes minimum. The hot grill sears the food, sealing in the juices. The longer the preheat, the faster the meat browns and the darker the grill marks.
•Grilling requires high heat for searing and proper browning. Most foods are cooked at the higher heat settings for most of the cooking time. However, for some foods, it may be necessary to turn the heat to a lower setting after the ini- tial browning. This cooks the food through without burning the outside.
•Foods cooked for a long time or basted with a sugary marinade many need a lower heat setting near the end of the cooking time.
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