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16
SEAR STATION
®
IGNITION & USAGE
1
OFF START/HI LOW
SEAR STATION
®
BURNER IGNITION
The 330 model includes a sear burner, which operates as an individual burner. Ignition
of the sear burner is the same as ignition of a main burner. To ignite the sear burner
refer to “MAIN BURNER IGNITION”. Follow all steps, dangers, and warnings when
igniting the sear burner as you would when igniting a main burner.
◆
SEAR STATION
®
BURNER MANUAL IGNITION
To manually ignite the sear burner, refer to “MAIN BURNER MANUAL IGNITION”. Follow
all steps, dangers, and warnings when manually igniting the sear burner as you
would when manually igniting a main burner.
◆
WHAT IS SEARING?
Searing is a direct grilling technique used on meats, such as steak, poultry parts, fish,
and chops. Searing browns the surface of the food at a high temperature. By searing
or browning both sides of the meat, you caramelize the food surface, creating a more
desirable flavor. Searing will also enhance appearance of the meat with sear marks from
the cooking grates. The resulting contrast of textures and flavors can make food more
interesting to the palate.
As you gain experience in using your Sear Station
®
, we encourage you to experiment
with different searing times to find results that work best for your taste.
◆
SEAR STATION
®
BURNER OPERATION
The Sear Station
®
burner has OFF, START/HI, and LOW control settings that work with
the left and center burners. With the sear and adjacent burners, you can effectively sear
meats while using the right burner cooking area for grilling with moderate heat.
Before searing food, you should turn all of the main burners on HI for ten to fifteen
minutes to preheat the grill. Once the grill is preheated, turn the right burner to OFF or
LOW. Leave the left and center burners on HI and ignite the Sear Station
®
burner.
Place the meat directly over the Sear Station
®
. You will sear each side anywhere from
one to four minutes, depending on the type and thickness of the meat. You may turn the
food a quarter turn to make crossing sear marks (1) before you sear the other side in the
same manner.
Once you are done searing it, you can finish grilling the meat by moving it to a more
moderate heat over the right burner to achieve the desired doneness. Always grill with
the lid closed to allow for maximum heat and to avoid flare-ups.
◆