Operation
General Charbroiling Tips
MARKING PRODUCT
1. Place the product diagonally on the back 1/3 of a
clean broiler grid.
NOTE: For white fleshed product (chicken, fish) be
sure Marking product to baste the product
and brush the grid with pure vegetable oil.
2. When the product is marked, rotate it ¼ turn to
provide the diamond pattern.
NOTE: This step can be eliminated if only one line
is desired.
3. When the diamond mark is achieved, turn the food
over and move to the middle cook zone to finish
broiling. DO NOT turn the food over to the marked
side or the pattern will be marred.
NOTE: For thicker and well done products, move
the product to the front cook zone.
NOTE: Check the internal product temperature on
the unmarked side.
4. Serve the food with the pattern facing up.
Rear of Broiler
Front of Broiler
Step 1
Hot
Medium
Cool
Rear of Broiler
Front of Broiler
Step 2
Rear of Broiler
Front of Broiler
Step 3
Hot
Medium
Cool
Figure 5
1-01-12962 rev B L25-004 rev 0 5-2001
8
Summary of Contents for 600 CE SERIES
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