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16
Operating Your Outdoor Grill
Using the Optional Sear Burner
Models OBS36 and OBS52 Only
The optional infrared (IR) sear burner is located on the
right side of the grill compartment. It quickly sears meat
to lock in avor and juices. The meat also absorbs smoke
and food aroma the burner produces when it vaporizes
the grease and drippings. Once the outside of the meat
is seared, move it to a standard burner to prevent burn-
ing and to nish cooking it all the way through. The exact
amount of time required to sear the meat before transfer
varies with the type and thickness of meat. Dacor’s Sear
Control Technology™ allows you to adjust the sear burner
intensity. NOTE: The sear burner is not intended for
cooking food until done. It is intended only to sear meat
quickly before it is transferred to a standard burner.
To cook using the sear burner:
1. Light and preheat the outdoor grill according to the
instructions on page 10. The sear burner itself must
preheat on HIGH for a minimum of ve minutes.
2. Thaw the meat and trim the excess fat.
3. Place the meat on the grate above the sear burner.
Allow the meat to sear on one side (brown with grate
strips). The time required to sear depends on the
meat type and thickness. Adjust the heat level and/or
time accordingly to prevent burning.
4. Flip the meat and sear on the other side for about the
same amount of time.
5. Flip the meat onto one of the standard burners set on
medium heat.
6. Cook/ip the meat until it is done to your preference.
IMPORTANT
To prevent the sear burner from becoming clogged with
grease, leave it on for an additional five minutes
after
you are done cooking
.
* On models OB36 and OB52 a standard “U” burner takes
the place of the sear burner.
Safe Cooking Temperature Chart
Below is the USDA Minimum Safe Cooking Temperature
for Various Foods.* Temperatures are obtained using a
meat thermometer inserted into the food.
Ground Meat and Meat Mixtures
Beef, pork veal, lamb 160°F
Turkey, chicken 165°F
Fresh Beef, Veal and Lamb
Medium rare 145°F
Medium 160°F
Well done 170°F
Poultry
Chicken and turkey, whole
(temperature taken in thigh)
165°F
Poultry breasts, roast 165°F
Poultry thighs, wings, legs 165°F
Duck and goose 165°F
Stufng 165°F
Fresh Pork
Medium 160°F
Well done 170°F
Ham
Fresh (raw) 160°F
Pre-cooked (reheat) 140°F
* This information is subject to change without notice.
Contact the USDA Meat and Poultry Hot Line for the latest
information:
1-888-MPHotline
or www.fsis.usda.gov
Option sear burner control knob -
models OBS36 and OBS52 only*
LIGHT/HIGH
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