A-3
Guide to Searing using the Infrared Cooking Zone
Searing Steak and Ribs
Turn the Infrared Burner on HI and preheat for 3 to 5 minutes
with the Lid open. Then place the meat on the Cooking Grid
and sear each side for approximately 2 minutes. Reduce the
Infrared Burner to LOW or move meat to the primary grilling
area and finish cooking. Grilling times will vary according to
meat thickness.
Searing Hamburgers and Sausages
Turn the Infrared Burner on HI and preheat for 3 to 5 minutes
with the Lid open. Then place the meat on the Cooking Grid
and sear each side for approximately 2 minutes. Reduce the
Infrared Burner to LOW or move food to the primary grilling
area and finish cooking. Grilling times will vary according to
meat thickness.
Hamburgers and sausages are fatty so you should expect
some flare-ups when cooking these foods. To minimize
flare-ups follow the instructions on page A-1. You may also
consider grilling these and other fatty foods using the primary
grill area and the indirect cooking method.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porterhouse steak
New York strip steak
Hamburgers
Sausages
Approximate Total Cooking
Time
Rare:
4 minutes
Medium:
6-7 minutes
Well done:
8-10 minutes
Rare:
4 minutes
Medium:
5 minutes
Well done:
6-7 minutes
Important notes about using the Infrared Burner
Whether you are a seasoned chef or a newcomer to gas
grilling, infrared cooking is quite different than grilling over a
traditional burner. Although the primary grill burners will also
sear meat, the Infrared Burner produces a more intense and
concentrated heat that sears the meat more quickly. This
quick searing produces a crisp and flavorful outer crust and
locks in the meat's natural flavor and juices.
Follow the cooking guidelines provided. Then take some
time to experiment with your Infrared cooking zone. Also, read
the Cooking Instructions on page A-1 so you understand the
importance of pre-heating, cooking temperatures and safety
warnings.
Once lit, leave the Infrared Burner on High and sear both
sides of meat using the guidelines below.
Once seared, adjust the Infrared Burner to Low and
continue cooking until desired doneness. You can also
move the seared meat to the primary grilling area to finish
cooking. This method allows you to sear and prepare
larger amounts of meat.
NEVER attempt to douse a flare-up with water which can
damage the Burner. To control flare-ups:
•
•
•
The Lid must always be open when the Infrared Burner
is lit.
Infrared cooking times will be much shorter than tradi-
tional grilling so do not leave the grill unattended.
•
•
Trim excess fat from meats and poultry.
Preheat the Burner properly.
Clean the Burner regularly to remove food and grease
build-up. See Burner Tube cleaning instructions in
this manual.
Reposition your food often and consider moving the
seared meat to the primary grilling area to finish
cooking
.
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Fish
145ºF/63ºC
Pork
160ºF/71ºC
Egg Dishes
160ºF/71ºC
Steaks and Roasts of Beef, Veal or
Lamb
145ºF/63ºC
Ground Beef, Veal or Lamb
160ºF/71ºC
Whole Poultry (Turkey, Chicken,
Duck, etc.)
165ºF/74ºC
Ground or Pieces Poultry (Chicken
Breast, etc.)
165ºF/74ºC
Safe Minimum Internal Temperatures
