XX & CH CHARBROILER OPERATION MANUAL
5
OPERATING INSTRUCTIONS
Lighting Procedure:
See INSTALLATION INSTRUCTIONS. Once the pilot
burners are lit, the broiler may be turned “ON” or “OFF”
by turning the control valves on or off as necessary.
Broiling Procedure:
Broiler top grates must be hot enough to make black char-
marks when starting to broil.
Adequate pre-heating time is necessary for the food to
release from the broiler and to cook properly. Allow the
unit to pre-heat for 45 minutes to 1 hour before broiling.
(a)
Seasoning: Marinades with oil and vinegar or
wine bases are best applied at least 1 to 2 hours
before broiling. Spice mixes, such as flavored salt
etc., should be applied 10 to 30 minutes before
broiling. Tomato and sugar based products, such
as barbecue sauces etc., have a tendency to burn
and should be used prior to removing the food from
the broiler, or after removal.
(b)
Steak and Chops: Cuts of meat with bones require
longer cooking times at lower temperatures to
reach the same internal doneness as cuts without
bones. To prepare a well-done steak, trim the fat
to reduce flare-up and the tendency to burn the
outside.
(c)
Hamburgers: Chopped steak, etc. MUST NOT BE
TOO LEAN. For fat flare and smoking action in
char-broiling, hamburgers should have about 25%
fat content.
Fat rendered out during broiling:
(1) Helps to release the burger from the grates.
(2) Helps the searing action that seals meat
juices inside.
(3) Enhances the char-broil flavor by flaring-up in
the form of smoke and flame.
(d)
Thickness:
During the broiling process, the
hamburger contracts and becomes thicker and
smaller in diameter. Pressing the hamburger
out thin before broiling will compensate for the
shrinkage. Broil a hamburger as you would broil a
steak.
(1) Be sure that the charbroiler has had adequate
pre-heating time so that the hamburger does
not stick to the broiler grate.
(2) Place the hamburger on the grate and allow it
to cook until release is attained.
(3) Once the hamburger releases from the grate,
turn it over and allow it to cook for 1 minute,
then turn once a minute until the desired
degree of doneness is attained.
(e)
Cooking Tools: Bakers Pride has designed a number
of tools to help you operate more efficiently
including a special spatula that is very effective
for fish and hamburgers. Other tools are available.
Contact the factory for full details.
(f)
Operational Guidelines For CharBroiler Natural Wood
Smoke Essence:
Wood Smoke assist charbroiling
is more of an art than a science due to the
many variables that affect wood ignition, rate of
combustion, as well as personal preference.
In order to obtain the optimal results and flavor
transfer the wood should smolder, not flame. Place
wood in the log holders and follow the procedures
recommended below and then adjust as required
:
1) Preheat char broiler on maximum heat for
1/2 hour before adjusting for your various
temperature zones.
2) Fill log holders to approximately 3/4 of
capacity using dry or presoaked wood.
a) When the char broiler’s burners are set
to maximum flame, the wood will begin
smoking. While several factors will affect
the rate of combustion of the wood,
such as moisture content of the wood,
size of the wood, type of wood, elevation
above sea level, you can generally expect
smoldering to begin in approximately
35-50 minutes. However, the flavor
transfer or ability to impart a smoky flavor
into your food product will occur sooner,
approximately 15 minutes, or as soon as
the aroma of burning wood is evident.
