CH CHARBROILER OPERATION MANUAL
5
OPERATING INSTRUCTIONS
Lighting Procedure:
See INSTALLATION INSTRUCTIONS. Once the
pilot burners are lit, the broiler may be turned “ON”
or “OFF” by turning the control valves on or off as
necessary.
Broiling Procedure:
Broiler top grates must be hot enough to make
black char-marks when starting to broil.
Adequate pre-heating time is necessary for the food
to release from the broiler and to cook properly. Allow
the unit to pre-heat for 45 minutes to 1 hour before
broiling.
(a)
Seasoning:
Marinades with oil and vinegar or
wine bases are best applied at least 1 to 2 hours
before broiling. Spice mixes, such as flavored salt
etc., should be applied 10 to 30 minutes before
broiling. Tomato and sugar based products, such
as barbecue sauces etc., have a tendency to burn
and should be used prior to removing the food
from the broiler, or after removal.
(b)
Steak and Chops:
Cuts of meat with bones require
longer cooking times at lower temperatures to
reach the same internal doneness as cuts without
bones. To prepare a well-done steak, trim the fat
to reduce flare-up and the tendency to burn the
outside.
(c)
Hamburgers:
Chopped steak, etc. MUST NOT BE
TOO LEAN. For fat flare and smoking action in
char-broiling, hamburgers should have about
25% fat content.
Fat rendered out during broiling:
(1) Helps to release the burger from the grates.
(2) Helps the searing action that seals meat
juices inside.
(3) Enhances the char-broil flavor by flaring-up
in the form of smoke and flame.
(d)
Thickness:
During the broiling process, the hamburger
contracts and becomes thicker and smaller in diameter.
Pressing the hamburger out thin before broiling will
compensate for the shrinkage. Broil a hamburger as
you would broil a steak.
(1) Be sure that the charbroiler has had
adequate pre-heating time so that the
hamburger does not stick to the broiler
grate.
(2) Place the hamburger on the grate and allow
it to cook until release is attained.
(3) Once the hamburger releases from the grate,
turn it over and allow it to cook for 1 minute,
then turn once a minute until the desired
degree of doneness is attained.
(e)
Cooking Tools:
Bakers Pride has designed a
number of tools to help you operate more
efficiently including a special spatula that is very
effective for fish and hamburgers. Other tools are
available. Contact the factory for full details.
(f)
Operational Guidelines For CharBroiler Natural
Wood Smoke Essence:
Wood Smoke assist
charbroiling is more of an art than a science due to
the many variables that affect wood ignition, rate of
combustion, as well as personal preference.
In order to obtain the optimal results and flavor transfer
the wood should smolder, not flame. Place wood in the
log holders and follow the procedures recommended
below and then adjust as required
:
1) Preheat char broiler on maximum heat for
1/2 hour before adjusting for your various
temperature zones.
2) Fill log holders to approximately 3/4 of
capacity using dry or presoaked wood.
a) When the char broiler’s burners are set
to maximum flame, the wood will begin
smoking. While several factors will affect
the rate of combustion of the wood, such as
moisture content of
the wood, size of the
wood, type of wood, elevation above sea
level, you can generally expect smoldering
to begin in approximately 35-50 minutes.
However, the flavor transfer or ability
to impart a smoky flavor into your food
product will occur sooner, approximately 15
minutes, or as soon as the aroma of burning
wood is evident.
3) As the wood incinerates and begins to
turn to ash, it will lose its ability to impart
a smoke flavor. Periodically check the
condition of the wood and replenish
before it is completely burned. This will
