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COOKING HINTS
1. When handling meat, use a spatula or tongs, instead of
a fork. When meat is pierced the natural juices will
leak out.
2. Upon initial use, start off with hamburgers or hot dogs
to become familiar with infrared cooking.
3. Reduce excessive flare-ups by:
A. Trim excess fat.
B. Pre-heat on high at least 5-10 minutes.
C. Re-position meat towards rear of grilling area or on
warming rack until flare-up goes down.
D. Keep cooking grids clean after each use.
* the above guide will aid you in achieving excellent
cooking results. The more you use your grill, the better
you and the results will become. Keep in mind several
factors such as outdoor temperature conditions; wind,
humidity, altitude, size, quality and thickness of meat
can influence results.
COOKING GUIDELINES
Meat
Temperature Setting
Cooking Time
Steak 1 1/2” Thick
High fire 3 min. each side
6 min. - Rare
High fire 2 min. each side. Balance “medium fire
8 min. - Medium
High fire 2 min. each side. Balance “medium fire
12 min. - Well Done
Hamburger 1” Thick
High fire 2 1/2 min. each side
5 min. - Rare
High fire 3 min. each side
6 min. - Medium
High fire 3 1/2 min. each side.
7 min. - Well Done
Pork Chop 3/4” Thick
High fire 2 1/2 min. each side
10 min
Balance “medium” fire
Chicken Pieces
High fire 2 min. per side
15-25 min
Balance medium low to low fire
Whole Chicken
High fire 10 min. Balance “medium” fire
1 hour 20 min.
