SeAR STATIoN® IGNITIoN & USAGe
SEAR STATION® BURNER IGNITION |
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The 330 model includes a sear burner, which operates as an individual burner. Ignition | 1 | |
of the sear burner is the same as ignition of a main burner. To ignite the sear burner | ||
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refer to “MAIN BURNER IGNITION”. Follow all steps, dangers, and warnings when |
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igniting the sear burner as you would when igniting a main burner. ◆ |
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SEAR STATION® BURNER MANUAL IGNITION |
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To manually ignite the sear burner, refer to “MAIN BURNER MANUAL IGNITION”. Follow |
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all steps, dangers, and warnings when manually igniting the sear burner as you |
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would when manually igniting a main burner. ◆ |
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WHAT IS SEARING? |
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Searing is a direct grilling technique used on meats, such as steak, poultry parts, fish, |
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and chops . Searing browns the surface of the food at a high temperature . By searing |
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or browning both sides of the meat, you caramelize the food surface, creating a more |
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desirable flavor. Searing will also enhance appearance of the meat with sear marks from |
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the cooking grates . The resulting contrast of textures and flavors can make food more |
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interesting to the palate . |
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As you gain experience in using your Sear Station®, we encourage you to experiment |
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with different searing times to find results that work best for your taste . ◆ |
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SEAR STATION® BURNER OPERATION |
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The Sear Station® burner has OFF, START/HI, and LOW control settings that work with |
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the left and center burners . With the sear and adjacent burners, you can effectively sear |
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meats while using the right burner cooking area for grilling with moderate heat . |
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Before searing food, you should turn all of the main burners on HI for ten to fifteen |
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minutes to preheat the grill . Once the grill is preheated, turn the right burner to OFF or |
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LOW . Leave the left and center burners on HI and ignite the Sear Station® burner. |
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Place the meat directly over the Sear Station® . You will sear each side anywhere from |
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one to four minutes, depending on the type and thickness of the meat . You may turn the |
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food a quarter turn to make crossing sear marks (1) before you sear the other side in the |
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same manner. |
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Once you are done searing it, you can finish grilling the meat by moving it to a more |
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moderate heat over the right burner to achieve the desired doneness . Always grill with |
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the lid closed to allow for maximum heat and to avoid |
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OFF | START/HI | LOW |
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