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13
Surface Operation
Food Temp (°F) Temp (°C)
Eggs
250-300 121-149
Bacon
300-325 149-163
Pancakes
375-400 191-205
French Toast
400 205
Fish Fillets
300 149
Hamburger
350 177
Steaks
350 177
Griddle Cooking Chart
Char-Grill (on applicable models)
The optional 18,000 BTU char-grill is equipped with a single piece, heavy-duty porcelainized cast-iron grill grate for easy
movement of grilling items. Beneath the grill grate are two slotted porcelainized flavor generator plates which are designed
to catch drippings and circulate a smoke flavor back into the food. Beneath the flavor generator plates is a two piece drip
pan which catches any drippings that might pass beyond the flavor generator plates. This unique grilling system is designed
to provide outdoor quality grilling indoors.
Char-Grill Assembly
Before using the char-grill, you will need to follow these steps to properly assemble the char-grill.
• Remove the two flavor generator plates and grill grate from the cardboard packaging.
• Position the flavor generator plates so that the tab on each plate is inserted in the right, rear hole and left, front hole on the
drip pans. (See char-grill assembly section on following pages.)
• After the flavor generator plates are properly located, place the grill grate on top of the flavor generator plates. After this, the
char-grill is assembled and ready to use.
Char-Grill Operation
• Turn the overhead ventilation on prior to turning the grill on.
• Turn the grill knob counterclockwise to HI.
• Always preheat the grill for 5-10 minutes before placing food on the grill grate.
• Place food items on the grill, cook as desired.
• To turn the grill off, turn the grill knob clockwise to the OFF position.
Char-Grill Cooking Tips
• When grilling chicken, roasts, well-done steaks or chops and thick pieces of meat, sear on HI. Then, reduce the heat
setting to prevent excessive flare-up. This will allow the food to cook through without burning the outside.
• After steaks, chops, or hamburgers have been allowed to sear for approximately one minute, you may slide a spatula
under the meat and turn it approximately 90 degrees so that a waffle pattern will be seared onto the food.
• Use a metal spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat allowing juices to
escape.
• Turn the meat over only once. Juices are lost when steaks, chops or hamburgers are turned several times. The best time to
turn the meat is after the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not the edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to drops of fat falling on the flavor generator plates. It is
normal to have some flare-up during grilling. Use a long handled spatula to move food to another area until the flames
subside.
• For ease of cleaning, leave the char-grill on for 10 minutes when finished grilling. This will help make cleanup easier once
the char-grill has cooled down.
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