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B102218-5-1016 Page 35
Before Cooking
Before cooking on a grill for the rst time, burn off any oil residue
from the manufacturing process.
1. Open the grill lid.
2. Light grill burner.
3. Burn on HI for ten minutes.
4. Close the lid and burn on LOW for an additional ten minutes.
5. Turn OFF gas. The grill is now ready for use.
Note: NEVER close the lid with the infrared burner on HI.
AVOID
AVOID WATER DAMAGE TO BURNER!
NEVER ALLOW WATER TO CONTACT THE BURNER
AS DAMAGE WILL RESULT. WATER DAMAGE IS NOT
COVERED BY YOUR BROILMASTER WARRANTY.
OPERATION - PROPANE AND NATURAL GAS GRILLS
Preheating
Before cooking on a infrared grill, allow the grill to preheat on HI for
5 minutes with the lid open.
Preheating uses very little fuel, provides better flavor, and
provides more consistent cooking times.
WARNING
HOOD MUST BE OPEN WHEN LIGHTING GRILL BURNERS,
WARMING UP THE GRILL, AND WHILE GRILLING ON HIGH
OR MEDIUM.3
HOOD MAY ONLY BE CLOSED WHILE INFRARED IS IN USE
AND BOTH KNOBS ARE SET ON “LOW,” OR WHILE BLUE
FLAME BURNER IS IN USE ONLY, OR WHEN THE GRILL
IS NOT IN USE. LID STOP MAY ONLY BE USED WITH ONE
OR BOTH KNOBS SET TO LOW, OR WHILE BLUE FLAME
BURNER IS IN USE ONLY.
COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of
time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is properly
cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at least 1/2 inch deep.
Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of food you’re cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition.
Cook to Internal Temp
Meat & Poultry Medium Rare Medium Well Done
Fresh Beef - Medium Rare 145°F 160°F 170°F
Ground turkey, chicken 165°F
Ground veal, beef, lamb, pork 145°F with 3 minutes of rest and then turn
Fresh Pork - Medium 160°F 170°F
Chicken - whole 165°F
Turkey - whole 165°F
Poultry breasts, roast 165°F
Poultry thighs, wings 165°F
Stufng (cooked alone or in bird) 165°F
Duck and goose 180°F
Fresh Veal - Medium Rare 160°F
Fresh Lamb - Medium Rare 145°F 160°F 170°F
Ham - fresh (raw) 145°F 160°F 170°F
Ham - pre-cooked (reheat) 140°F
Seafood
Fish Cook until esh turns opaque and akes easily with a fork.
Shrimp, lobster, crab Cook until shells turn red and esh becomes pearly opaque.
Scallops Should turn milky white or opaque and rm.
Clams, mussels, oysters Cook until shells open.
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.
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