Gas Range Surface Operation 15
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Infrared Charbroiler
CHARBROILER CARE
Tokeep the charbroiler looking its best, it is recommended
that you clean it after every use. Al low the charbroiler
surface to cool sufficiently before cleaning.
•Charbroiler Grate (stainless steel): When cool, lift off
and set in the sink. Pour very hot water over the
cooked-on residue. Cover with wet dish towels and
pour more hot water over it. Allow the ho t, moist condi-
tions to help loosen the residue. Rem ove remaining
food soil with a soap-filled scou ring pad. Rinse and
dry.
•Charbroiler Frame (stainless steel): Remove from the
range. Soak in hot water and dish det ergent. Wash
thoroughly,scrubbing with scouring pad, if needed.
•Blank-off Plate (stainless steel): Wash with hot water
and detergent. Use a soap-filled sco uring pad to
remove as much cooked-on food soil as possible. The
plate will turn a metallic blue c olor due to the high
heat; this is a permanent change.
•Igniter (ceramic): Avoid contact with the igniter; it is
fragile and can chip or break.
•Mesh Screen (stainless steel): Use a wire brush to
loosen any charred food particles.
FOOD GRILLINGTIME*
BEEF
Ground beef patties,
1 lb (.5 kg), 1/2" (13) thick 12–15 min (medium well)
Steaks, 1/2"(13) to 3/4" (19) thick 8–9 min (rare)
10–12 min (medium)
14–16 min (well done)
CHICKEN
Breasts, boneless and skinless 20–23min
Breasts, bone in 30–33 min
Thighs, boneless and skinless 30 min
FISH
Steaks, 1/2"(13) to 3/4" (19) thick 10–12 min
FRESH VEGETABLES
Bell peppers 10–12 min
Corn on the cob, husked 15–20 min
Corn on the cob, in the husk 30–40 min
Mushrooms 6–7 min
*Grilling times are with the blank-offplate installed. Refer to the
Wolf cooking guide on pages 29–32 for additional information.
CHARBROILER GRILLING GUIDE