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Infrared grilling produces intense heat
which quickly sears the meat. Searing locks in
flavor and juices while allowing the outer surface to
absorb smoke and food aroma that is produced as
grease and drippings are vaporized by the burner.
The result is a crisp, flavorful outside with a tender,
juicy inside. As a general rule, foods will cook in
about 1/2 the time they would take on an ordinary
grill.
•Preheat the grill.
•Ensure that meat is fully thawed and that all
excess fat is trimmed away prior to grilling.
•Leave the burner set on “HI” when placing food
on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower
setting and continue cooking until desired
doneness is reached.
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Chicken Breast, Bnls HI 2 - 3 mins each
side.
Reduce to medium Cook 8 - 10 mins.
setting halfway total. Turn
between Hi and LO occasionally to
prevent burning
outside.
Hamburger 1/2 - 3/4” thick HI 2 mins each side to
sear. Cook 6 - 8
mins. total. Turn
occasionally to
prevent burning.
Steaks, Ribeye 1 1/2 ” thick HI 3 mins each side for
Rare.
4 mins each side for
medium.
Steaks, Filet 1” thick HI 3 mins each side for
rare to med. rare
3 1/2 mins each side
for medium
Pork Chops 3/4” thick HI 4 mins each side
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*NOTE: These times are recommendations only. Variations in cuts
of meats and personal taste may alter cooking times. Use your
discretion when grilling.