12.
Optional Smoker Base
Installation
(a)
Remove the grease pans from their rails
completely and set aside.
(b)
Unscrew to remove the legs from the
broiler. Discard.
(c)
Set the broiler into the base unit. The
frame will fit into the lip around the top of
each side and the back.
(d)
Install the #10 self-threading sheet metal
screws around the base into the broiler
frame to hold in place. Each screw
requires a 5/32 hole to be drilled into the
broiler frame.
(e)
Get the grease pan(s) previously set
aside. Insert a log holder into each pan.
Slide the pan into the bottom of the base.
II. OPERATING INSTRUCTIONS
1.
LIGHTING PROCEDURE:
See section 8 of 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.
2.
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 char-broiler 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.
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