32
A-3
Guide to Searing using the Infrared Cooking Zone
Searing Steak and Ribs
Turn the Infrared Burner on HIGH 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 HIGH 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:
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The Lid must always be open when the Infrared
Burner is lit.
Infrared cooking times will be much shorter than
traditional grilling so do not leave the grill unattended.
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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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