6
EmberGlo
A Division of Midco International Inc
8471 64
Electric Char Broiler Cooking Guide
... Electric Char-Broiling Grilling Times ...
*
Times will vary based upon load size and preference of fi nished product
Th
ickness Rare Med Well
Th
ickness Well
1) The temperature at the grill surface, as in all cooking
processes, is most important to the quality of food it produces.
All units will reach proper broiling temperature with a switch
setting of 5 to 5 1/2. This setting will yield between 500° and
550°. The unit will reach broiling temperature in approximately
20 minutes. Any attempt to broil for long periods of time with the
controls above 6 may cause meat to burn. Higher temperatures
allow for rapid cooking times and marked surfaces that some
customers prefer, while low temperatures are for thick cuts of
meat that must cook longer without surface excessive charring.
Extreme grill temperatures should be avoided.
2) Keeping your grates clean after every broil is important. Old
food isn’t seasoning - it’s crud. A clean grate is less likely to be
sticky and will last longer.
Helpful Hints for the best performance on your Electric EmberGlo Char-Broiler:
Refer to the Electric Char Broiler Cooking Guide brochure - 8474 75E - for more helpful suggestions
3) At the end of the day turn unit to “HI” and leave on for ap-
proximately 20 minutes. This will char the remaining grease on
the grill casting. Turn off controls. When grill is cool, scrape the
underside again and wire brush the surface to complete clean-
ing of the grill.
4) Always clean the unit starting at the top and working down.
Be sure that the grease hopper and grease pan are in place
before you proceed with any cleaning procedure in order to
prevent any scrapping or grease from dropping into the base
and onto electrical wiring and terminal blocks. Empty grease
pan periodically to avoid messy over
fl
ow.
5) Wipe the casting with a dry clean cloth -- do not use water
or detergent on the castings.
Beef
Filet Mignon, Porterhouse
1
″
8 12
16
T-Bone, Club, Rib
1-1/2
″
12 16 20
Sirloin 2
″
16
22
26
Strip Sirloin
3/4
″
6 8 10
Hamburger,
Ground Chuck, or Round 1/2
″
4 6 8
Shish Kabobs
1
″
--
-- 18
Skirt Steak
1
″
--
-- 13
Fish
Fillets
(One side without turning)
1/2
″
6
1
″
10
Fish Steaks
1
″
16
1-1/2
″
20
Fish, whole & dressed
3
″
5
Lamb*
Center Cut Loin, Rib
1
″
--
12
18
Sirloin Chops, double Rib
1-1/2
″
-- 17 24
English Chops
2
″
--
22
27
Shoulder Chops
1
″
--
12
18
Lamb Riblets
1
″
--
12
18
*These times can be shortened by partial pre, or post cooking
Poultry
Broiling Chickens
3/4 lb
9
(ready to broil weight for ½ chickens)
Chicken Breasts
1-1/2
″
18
1
″
23
Shell
fi
sh
Shrimp
(Large 12-15/lb)
7
Shrimp Kabobs
(Large 12-15/lb)
10
Pork
Single Chops
1/2
″
-- -- 18
Double Chops
1-1/2
″
-- --
28
Pork Steaks
1
″
--
-- 15
Pork Tenderloin
1/2
″
-- -- 14
Vegetables
New Red Potatoes
(par boiled)
8
Zucchini sliced
1/2
″
6
Corn in husk, silk removed
8 to 10
Eggplant sliced
1/2
″
9 to 11
EmberGlo cooking capacities
for electric char broilers were
determined in compliance to UL performance standards.
Hamburgers are to be 30% lean, 4
″
diameter x ½
″
thick. Only 2
patties are cooked per square foot of grill surface. Burgers are
cooked at maximum temperature.
Production Capacity: E2412 = 60/hr.
E2424 = 120/hr.
E2436 = 180/hr.
