B102218-6-0119
Page 35
Before Cooking
Before cooking on a grill for the first time, burn off any oil residue
from the manufacturing process.
1. Open the grill lid.
2. Light grill burner.
3. Burn on HI for ten minutes.
4. Close the lid and burn on LOW for an additional ten minutes.
5. Turn OFF gas. The grill is now ready for use.
Note: NEVER close the lid with the infrared burner on HI.
AVOID
AVOID WATER DAMAGE TO BURNER!
N
EVER ALLOW WATER TO CONTACT THE BURNER
AS DAMAGE WILL RESULT. WATER DAMAGE IS NOT
COVERED BY YOUR BROILMASTER WARRANTY.
OPERATION - PROPANE AND NATURAL GAS GRILLS
Preheating
Before cooking on a infrared grill, allow the grill to preheat on HI for
5 minutes with the lid open.
Preheating uses very little fuel, provides better flavor, and
provides more consistent cooking times.
WARNING
H
OOD MUST BE OPEN WHEN LIGHTING GRILL BURNERS,
WARMING UP THE GRILL, AND WHILE GRILLING ON HIGH
OR MEDIUM.3
HOOD MAY ONLY BE CLOSED WHILE INFRARED IS IN USE
AND BOTH KNOBS ARE SET ON “LOW,” OR WHILE BLUE
FLAME BURNER IS IN USE ONLY, OR WHEN THE GRILL
IS NOT IN USE. LID STOP MAY ONLY BE USED WITH ONE
OR BOTH KNOBS SET TO LOW, OR WHILE BLUE FLAME
BURNER IS IN USE ONLY.
COOKING TIPS
Cook Food To Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of
time to kill any food-borne bacteria that may cause illnesses.
Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is properly
cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at least 1/2 inch deep.
Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of food you’re cooking.
The following guidelines are from the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition.
Cook to Internal Temp
Meat & Poultry
Medium Rare
Medium
Well Done
Fresh Beef - Medium Rare
145°F
160°F
170°F
Ground turkey, chicken
165°F
Ground veal, beef, lamb, pork
145°F with 3 minutes of rest and then turn
Fresh Pork - Medium
160°F
170°F
Chicken - whole
165°F
Turkey - whole
165°F
Poultry breasts, roast
165°F
Poultry thighs, wings
165°F
Stuffing (cooked alone or in bird)
165°F
Duck and goose
180°F
Fresh Veal - Medium Rare
160°F
Fresh Lamb - Medium Rare
145°F
160°F
170°F
Ham - fresh (raw)
145°F
160°F
170°F
Ham - pre-cooked (reheat)
140°F
Seafood
Fish
Cook until flesh turns opaque and flakes easily with a fork.
Shrimp, lobster, crab
Cook until shells turn red and flesh becomes pearly opaque.
Scallops
Should turn milky white or opaque and firm.
Clams, mussels, oysters
Cook until shells open.
*The above temperature settings are a guide, the temperatures may vary due to wind and outside ambient temperatures.
Содержание BROILMASTER R3-1
Страница 1: ...GAS FIRED PR EM IU M GR ILLS R3 N 1 R3B N 1 R3 GRILL HEAD...
Страница 6: ...B102218 6 0119 Page 6 DPP155 B101492 LID HANDLE W SCREWS R3 SERIES PARTS DIAGRAM...
Страница 10: ...B102218 6 0119 Page 10 Place the Wind Deflector in the bottom Casting wind DEFLECTOR PLACEMENT...
Страница 12: ...B102218 6 0119 Page 12 IGNITER WIRES Insert burners r3b only...
Страница 13: ...B102218 6 0119 Page 13 IGNITER WIRES insert infrared burners r3 only...
Страница 22: ...B102218 6 0119 Page 22 INSTALL RACKS r3 only...
Страница 23: ...B102218 6 0119 Page 23 B D A C A C D B INSTALL warming RACK...
Страница 42: ...B102218 6 0119 Page 42 GRILL MAINTENANCE HISTORY Date Maintenance Performed...