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12
Operation
B
Using the sear zone
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 both sides of the meat, you caramelize the food
surface, creating a more desirable flavor.
Ignition of the sear burner is the same as ignition of a
main burner, each burner ignites independently.
1) Open the lid and ignite all of the burners, including
the sear burner. Refer to USING THE ELECTRONIC
IGNITION SYSTEM TO IGNITE THE GRILL.
2) Preheat the grill with the lid closed and with all
burners on the start/high
position for 15 minutes.
3) After preheating, leave the sear burner control
knob and the adjacent burner control knobs in the
start/high
position (A). The sear burner works in
tandem with adjacent burners (B). The remaining
burner(s) can be turned to o or low.
4) Place meat directly over the sear zone
and close lid.
Sear each side anywhere from one to four minutes
(C), depending on the type and thickness of meat.
Once searing is complete, the meat can be moved
to moderate heat over and cooked to your desired
doneness.
Note: Always cook with the lid closed to achieve maximum
heat and to avoid flare-ups.
As you gain experience using the sear zone we
encourage you to experiment with dierent searing
times to find the results that work best for your taste.
To Extinguish Burners
1) Push each burner control knob in and then turn
clockwise all the way to the o position.
2) Turn gas supply o.
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