A-2
For very firm vegetables—particularly potatoes and yams,
we recommend that you partially boil until almost cooked,
before placing them on the grill.
CAUTION:
Infrared cooking times will be much shorter
than traditional grilling so never operate this appliance
unattended.
NOTE:
Do not use aluminum foil to wrap vegetables and fruit.
Infrared heat does not cook through aluminum foil and
reflective pans.
Guide to Infrared Grilling using the Direct Cooking Method
Grilling Poultry
Fill Grease/Water Tray half-full.
Turn the grill Burners on ,
close Lid and preheat your grill 2 to 3 minutes. Open Lid and
place food on the mid section of a Cooking Grid. Sear 2-3
minutes on each side then adjust the Infrared Burners to
LOW and continue cooking until desired doneness.
To minimize flare-ups, use skinless poultry or use the
indirect method. Place the poultry on one side of the grill with
the opposing Burners on LOW heat, and lower the grill Lid.
Grilling Pork
Fill Grease/Water Tray half-full.
Turn the grill Burners on ,
close Lid and preheat your grill 3 to 5 minutes. Open Lid and
place food on the mid section of a Cooking Grid. Sear 2-3
minutes on each side then adjust the Infrared Burners to
LOW and continue cooking until desired doneness. Grilling
times will vary according to meat thickness.
Whole Fish and Whole Fillets
Fill Grease/Water Tray half-full.
Turn the grill Burners on ,
close Lid and preheat your grill 3 to 5 minutes. Open Lid and
place food (skin down) on the mid section of a Cooking Grid.
Sear 2 minutes on each side then adjust the Infrared
Burners to LOW and continue cooking until fish is opaque
but still moist.
Vegetables and Fruit
Fill Grease/Water Tray half-full.
Prepare your fruit or veg-
etables and brush with butter or basting sauce if desired. In
some instances, you may want to grill vegetables and fruit
directly
over the heat, using the supplied Cooking Grids.
Foods that work best with direct heat are relatively soft and
require a short cooking time: mushrooms, zucchini, toma-
toes and skewered fruit such as apricots, peaches, pine-
apple, strawberries and kiwis. Remember the
Grill Lid must
remain up when cooking directly.
To cook
indirectly,
the food should be placed on the left or
right side of your grill (or Secondary Rack) with the Burners
lit on the opposite side. Either way,
indirect cooking must
be done with the Lid down
.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porterhouse Steak
New York strip steak
Approx. Total Cooking Times
Rare:
4-6 minutes
Medium:
6-8 minutes
Well done:
8-10 minutes
Fill Grease/Water Tray half-full.
Turn the grill Burners on ,
close the Lid and preheat your grill 3 to 5 minutes. Open Lid
and place food on the mid section of a Cooking Grid. Sear
2-3 minutes on each side then adjust the Infrared Burners
to LOW and continue cooking until desired doneness. You
can also move the seared meat to the Secondary Cooking
Rack to finish cooking. This method allows you to sear and
prepare larger amounts of meat and keep cooked food
warm. Grilling times will vary according to meat thickness.
Grilling Steak and Ribs
Grilling Hamburgers, Brats and Sausages
Fill Grease/Water Tray half-full.
Turn the grill Burners on ,
close Lid and preheat your grill 3 to 5 minutes. Open Lid and
place food on the mid section of a Cooking Grid. Sear 2-3
minutes on each side then adjust the Infrared Burners to
LOW and continue cooking until desired doneness. Grilling
times will vary according to meat thickness.
Whole fish
Whole fish fillets
Approx. 8 - 18 minutes or
until fish is opaque
Chops
Loins
Cutlets
Medium:
10-12 minutes
Well done:
12-14 minutes
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Whole bird
(cook with breast up)
Direct method:
approximately 6-8 minutes
Indirect method:
up to 30 minutes
Indirect method:
approximately 1 hour
Hamburgers
Brats
Sausages
Rare:
3-4 minutes
Medium:
5-6 minutes
Well done:
6-8 minutes
