General Overview
Now that you are ready to begin cooking, you can enjoy
cooking outdoors quickly and effortlessly. In minutes,
you can enjoy steaks, hamburgers, poultry, pork chops,
roasts, fish and other foods. You can also cook more
slowly if you wish. TEC’s optional accessories are
designed to enhance your grill’s versatility.
Infra-red Searing Method
Searing is a process that seals juices in food by cooking
with intense heat for a short period of time. The juices
stay in the meat where they belong and the outside gets
coated with flavorful grilling aroma. For best results,
follow these procedures when cooking.
The intense Infra-red energy generated by your TEC grill
has many advantages. For example, meat is evenly cooked
throughout. Also, grease and food particles burn up on
contact with the burner and change into flavorful vapors
that cook back into your food.
Searing Method:
1. Follow the Burner Ignition procedures and operate
the grill for 5 minutes or until the ceramic burners
turn red.
2. Set the Burner Output Knobs to HIGH and place
the food on Cooking Grid for 1-2 minutes, or until
food lifts without sticking.
3. Turn the food and repeat Step 2.
4. Depending upon your taste, continue cooking on
HIGH, turning the food frequently, or adjust the
Burner Output Knob between LOW and “medium”
and continue cooking until the food is cooked to
your satisfaction. Turn as necessary (generally every
one to three minutes).
During the searing period, flashing might occur when
juices vaporize on contact with the Cooking Grid and
burner surfaces. The flashes and smoke greatly enhance
the flavor by “char-cooking” your food.
The intense Infra-red energy generated by your TEC grill
has other advantages. For example, food is evenly cooked
throughout. Also, upon contact with the Cooking Grids
and burners, drippings vaporize into flavorful smoke that
cooks back into the food.
Helpful Hints in Cooking
1. Cover the Drip Tray with foil. Be careful not to
cover the ventilation openings at front of the Drip
Tray. This helps with clean-up, too.
2. Line the inner walls of the Heat Shield with foil.
3. Use the proper tools. Long handled tongs, spatula,
knife, and mitts or a hot pad for handling hot items.
When turning or moving foods, use tongs or a
spatula, instead of a fork. Piercing the food with a
fork lets the natural juices and flavor escape.
4. Monitor meat temperature. Bring large cuts of meat,
roast, or fowl to room temperature before cooking.
Smaller meat cuts such as hamburgers, wieners, or
small steaks may be cooked directly from the
refrigerator. Note: TEC does not recommend
cooking portion meats from a frozen state.
5. Start slowly. Infra-red grilling is unlike other outdoor
cooking methods. It may take you time to get used
to the fast cooking process. As a benchmark, foods
which generally cook in 20 minutes or less on
conventional grills cook in about one-half the
conventional time on a TEC Infra-red grill. Please
refer to the section entitled
SAMPLE COOKING
METHODS
on page 15.
Flame Flare-up Control
NOTICE:
NEVER DOUSE A FLARE-UP WITH WATER. IT
WILL DAMAGE THE BURNER!
To minimize flame flare-ups:
■
Use Cooking Grids with U-shape facing up.
■
Trim excess fat from meat.
■
Preheat the grill for 3 minutes before each use.
■
Reduce heat and reposition meat while cooking.
■
Move the meat to the rear until the flare-up has
diminished.
■
Prevent excess grease build up by periodically
cleaning Cooking Grids.
Infra-red Cooking
14
Revised 08/04
