13
TruSear
TM
Infrared Grilling tips
Infrared grilling produces intense heat which quickly sears the meat.
Searing locks in flavor and juices while allowing the outer surface to absorb
smoke and food aroma that is produced as grease and drippings are vaporized
by the burner. The result is a crisp, flavorful outside with a tender, juicy inside.
As a general rule, foods will cook in about 1/2 the time they would take on an
ordinary grill.
•Preheat the grill.
•Ensure that meat is fully thawed and that all excess fat is trimmed away prior
to grilling.
•Leave the burner set on “HI” when placing food on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower setting and continue
cooking until desired doneness is reached.
NOTE: When the TruSear
TM
infrared burner is not use, it must be covered with
the provided stainless steel cover for protection from outside elements such as
rain.
FOOD
WEIGHT OR
CONTROL
SUGGESTED
THICKNESS
SETTING
COOKING TIME
Chicken Breast, Bnls
HI
2 - 3 mins each
side.
Reduce to MED
Cook 8 - 10 mins.
total. Turn
occasionally to
prevent burning
outside.
Hamburger
1/2 - 3/4” thick
HI
2 mins each side to
sear. Cook 6 - 8
mins. total. Turn
occasionally to
prevent burning.
Steaks, Ribeye
1 1/2 ” thick
HI
3 mins each side for
Rare.
4 mins each side for
medium.
Steaks, Filet
1” thick
HI
3 mins each side for
rare to med. rare
3 1/2 mins each
side for medium
Pork Chops
3/4” thick
HI
4 mins each side
TruSear
TM
Infrared Cooking Chart*
*NOTE: These times are recommendations only. Variations in cuts of
meats and personal taste may alter cooking times. Use your
discretion when grilling.
12
Grill Cooking Chart*
FOOD
WEIGHT OR
CONTROL
TOTAL
SPECIAL
THICKNESS
SETTING
SUGGESTED
INSTRUCTIONS
COOKING TIME
AND TIPS
Ribs
MED
45 - 60 minutes
Grill, turning
occasionally.
During last few
minutes, brush with
BBQ sauce, turn
several times.
Ham Steaks
1/2” (1.3 cm)
HI
12 - 15 minutes
Remove excess fat
from edge. Slash
remaining fat at 2-
inch intervals.
Grill, turning once.
Hot Dogs
MED
5 - 10 minutes
Slit skin before
cooking. Grill,
turning once.
Fish
Grill, turning once.
Steaks
3/4” - 1”
MED-HI
5 - 10 minutes
Brush with melted
Halibut
.9 - 1.4 kg
butter, oil, or
Salmon
marinade to keep
Swordfish
fish moist.
Whole
4 - 8 ounces
MED-HI
10 - 12 minutes
Grill, turning once.
Catfish
110 - 230 g
Brush with melted
Trout
butter, oil, or
marinade to keep
fish moist.
Vegetables
Carrots
Whole
MED - LOW 35 - 40 minutes Scrub, don’t peel.
Wrap in foil and lay
directly on grill
grate.
Onions
Whole
LOW
20 minutes
Butter, wrap in foil.
Turn often.
Potatoes
Whole
LOW
45 - 50 minutes
Oil, wrap in foil.
Turn often.
Zucchini,
Sliced (halves or
MED
30 minutes
Butter lightly to
Squash
quarters) prevent sticking.
*NOTE: These times are recommendations only. Variations in cuts of
meats and personal taste may alter cooking times. Use your
discretion when grilling.
