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Bottom Infrared Cooking Tips
Even with an expert chef, infrared cooking can be quite a challenge. If you follow these simple suggestions,
you will soon be making juicier, more savory foods than you have ever experienced before. In general, foods
will cook in less time then they would take an ordinary grill. If you rotate food regularly (about every 2 min-
utes), extreme charring is avoided.
Infrared grills work by producing concentrated heat which quickly sears the meat. Searing holds in flavor and
juices while allowing the surface to soak in smoke and food aroma that is produced as grease and drippings
are vaporized by the infrared burner. The outcome is a crisp, savorful exterior with a tender, moist interior -
just the outcome you want with most grilled foods.
HO
W TO GRILL WITH THE BOTTOM INFRARED BURNER
Place food on grill grids and turn every 2 to 2 1/2 minutes until food is cooked to desired doneness.
DO NOT let food cook more than 2 1/2 minutes without turning.
Perfect cross sear marks can be made by rotating food 90°
We recommend that you turn
food being grilled on an infrared
burner every two minutes during
the cooking period. Never allow
food to cook more than 2 1/2
minutes without turning.
Food Item
Chicken Breast, boneless
Chicken Breast, bone-in
Hamburger, 1/2" thick
Steak, 1/2" thick
Approx. Cook Time
8 10 minutes.
20 – 24 minutes.
5 minutes Medium
6 minutes Well Done
6 minutes Rare
8 minutes –Medium
10 minutes – Well Done
These are recommended times only. Due to variations in cuts
of meat and personal taste, your cooking times may vary.
Use your discretion when using your infrared burner.
CONTROLLING FLARE-UPS
NEVER ATTEMPT TO CONTROL A FLARE-UP BY DOUSING WITH WATER. BURNER DAMAGE WILL
RESULT AND VOID YOUR WARRANTY.
With proper care, flare-ups should not present a prob
lem with your grill. Minimize flare-ups by:
Properly pre-heating the grill
Trimming excess fat from meat
Cleaning grill regularly to avoid grease build-up
Re-positioning meat during cooking
If flare-up occurs, move meat to a different portion of the grill until the flare-up is under control.
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