Bottom Infrared Cooking Tips
Even with an expert chef, infrared cooking can be quite a challenge. If you follow these simple
suggestions, you will soon be making juicier, more savory foods than you have ever experienced
before. In general, foods will cook in less time then they would take an ordinary grill. If you rotate
food regularly (about every 2 minutes), extreme charring is avoided.
Infrared grills work by producing concentrated heat which quickly sears the meat. Searing holds in
flavor and juices while allowing the surface to soak in smoke and food aroma that is produced as
grease and drippings are vaporized by the infrared burner. The outcome is a crisp, savorful exterior
with a tender, moist interior - just the outcome you want with most grilled foods.
HOW TO GRILL WITH BOTTOM INFRARED BURNER
• Place food on grill grids and turn every 2 to 2 1/2 minutes until food is cooked to desired doneness.
Do not let food cook more than 2 1/2 minutes without turning.
• Perfect cross sear marks can be made by rotating food 90°
We recommend that you
turn food being grilled on
an infrared burner every
two minutes during the
cooking period. Never
allow food to cook more
t h a n 2 1 / 2 m i n u t e s
without turning.
Food Item
Chicken Breast, boneless
C h i c k e n B r e a s t , b o n e - i n
Hambuger, 1/2 thick
Steak, 1” thick
Approx. Cook Time
8-10 min.
20-24 min.
5 min. Medium
6 min. Well Done
6 min. Rare
8 min. Medium
10 min. Well Done
These are recommended times only. Due to variations in cuts of meat and
personal taste, your cooking times may vary. Use your discretion when
using your infrared burner.
CONTROLLING FLARE-UPS
NEVER ATTEMPT TO CONTROL A FLARE-UP DOUSING WITH WATER. BURNER DAMAGE
WILL RESULT AND VOID YOUR WARRANTY.
With proper care, flare-ups should not present a problem with your grill. Minimize flare-ups by:
• Properly pre-heating the grill
• Trimming excess fat from meat
• Cleaning grill regularly to avoid grease build-up
• Repositioning meat during cooking
If flare-up occurs, move meat to a different portion of the grill until the flare-up is under control.
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