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TruSearTM InfraredGrilling tips
Infraredgrilling produces intense heat which quickly searsthe meat.
Searinglocksin flavor and juices while allowing the outer surfaceto absorb
smokeand food aroma that isproduced as greaseand drippings are vaporized
by the burner. The resultisa crisp, flavorfuloutside with atender, juicy inside.
As a general rule,foods will cook in about 1/2 the time they would take on an
ordinarygrill.
•Preheatthe grill.
•Ensurethat meat isfully thawed and that all excessfat is trimmed away prior
to grilling.
•Leavethe burner set on "HI" when placing food on the grill to sear.
•For thickercutsof meats,adjust burner to a lower setting and continue
cooking until desired doneness isreached.
NOTE: When the TruSearTM infraredburner isnot use, it must be covered with
the provided stainlesssteel coverfor protection from outside elementssuch as
rain.
TruSear TM Infrared Cooking Chart*
FOOD WEIGHT OR CONTROL
Chicken Breast, Bnls
SUGGESTED
THICKNESS COOKING TIMESETTING
HI
Reduce to MED
2 - 3 mins each
side
Cook 8 - 10 rains
total Turn
occasionally to
prevent burning
outside
Hamburger 1/2 - 3/4" thick HI 2 rains each side to
sear. Cook 6 - 8
mins total Turn
occasionaNy to
prevent burning
Steaks, Ribeye 1 1/2 ' thick HI 3 rains each side for
Rare
4 rains each side for
medium
Steaks, Filet 1" thick HI 3 rains each side for
rare to med rare
3 1/2 mins each
side for medium
Pork Chops 3/4" thick HI 4 rains each side
*NOTE: These times are recommendations only, Variations in cuts of
meats and personal taste may alter cooking times. Use your
discretion when grilling.
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