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B102218-5-1016Page 32
General Overview
Broilmaster Infrared gas grills make it possible for you to enjoy
cooking outdoors quickly and effortlessly. In minutes, you can
enjoy steaks, hamburgers, poultry, pork chops, sh and other
foods. You can also cook more slowly if you wish. Broilmaster's
optional accessories are designed to enhance your grill's ver-
satility.
Infrared Searing Method
Searing is a process that seals juices in food by cooking with in-
tense heat for a short period of time. The juices stay in the food
where they belong and the outside gets coated with avorful
smoke. For best results, follow these procedures when cooking.
Searing Method
1. Follow the Burner Ignition procedures and operate the grill
for 5 minutes or until the burners glow uniformly.
2. Set the Burner Output Knob to HIGH and place the food on
the cooking grid for 1 - 2 minutes, or until food lifts without
sticking.
3. Turn the food and repeat Step 2.
4. Depending upon your taste, continue cooking on HIGH,
turning the food frequently, or adjust the Burner Output
Knob to a setting between LOW and "medium" and con-
tinue cooking until the food is cooked to your satisfaction.
Turn as necessary (generally every one to three minutes).
During the searing period, ashing might occur when juices va-
porize on contact with the cooking grid and burner surfaces.
The ashes and smoke greatly enhance the avor of food.
The intense infrared energy generated by your Broilmaster Grill
has other advantages. For example, food is evenly cooked
throughout. Also, upon contact with the cooking grids and burn-
ers, drippings vaporize into avorful smoke that cooks back into
the food.
Flare-Up Control
NOTICE: NEVER DOUSE A FLARE-UP WITH LIQUID. IT
WILL DAMAGE THE BURNER AND VOID THE WARRANTY!
To minimize ame are-ups:
• Trim excess fat from meat.
• Reduce heat and reposition foods away from are-ups
when the occur.
• Prevent excess grease build up by periodically
cleaning cooking grids.
Helpful Hints
1. Use the proper tools. Long handled tongs, spatula, knife,
and mitts or a hot pad for handling hot items. When turning
or moving foods, use tongs or a spatula, instead of a fork.
Piercing the food with a fork allows the natural juices and
avor to escape.
2. Monitor meat temperature. Bring large cuts of meat, roasts,
or fowl to room temperature before cooking. Smaller meat
cuts such as hamburgers, hot dogs, or small steaks may be
cooked directly from the refrigerator.
Note: Broilmaster does not recommend cooking portion
meats from a frozen state.
3. Start slowly. Infrared grilling is unlike other outdoor cooking
methods. It may take time to get used to the fast cook-
ing process. As a benchmark, foods which generally cook
in 20 minutes or less on conventional grills cook in about
one-half the conventional time on a Broilmaster infrared
grill. Please refer to the Infrared Cooking Sample Times on
page 33.
Indirect Cooking with a Broilmaster
Infrared Grill
Indirect cooking is a slower process used to prepare large main
dishes - roasts, hams, turkeys, etc. Foods are placed on one
side of the grill and the other side is lighted to produce heat.
To protect the infrared burner from damage, place a heavy-duty
disposable aluminum pan over the burner to catch drippings.
Note: Make sure the aluminum pan is the same size or larger
than the infrared burner. Any liquids that land on the burner
while it is not burning may cause it to break when ignited.
The pan may be lled part-way with liquid (water, marinade,
etc.) to enhance the moisture content of the meat, but take
special care not to spill anything onto the burner when adding
liquids or when removing the pan after cooking.
INFRARED COOKING
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