3
OPERATING PROCEDURES
Cooking on the Wood Show Broiler is practically the same as using a backyard
grill. A little common sense and basic cooking knowledge will go a long way
toward successful use of an open pit grill.
fire place. We recommend that kindling or safe (low volatility) solid fire-
NEVER USE VOLATILE CHEMICALS SUCH AS CHARCOAL LIGHTER
FLUID, GASOLINE, GREASE, ETC
.
TO START A FIRE SERIOUS
INJURY MAY OCCUR.
2. Most novices with a grill will build a much larger fire than is needed. The
fire should be large enough to cook properly with the food grate (or grill)
level with the top rim of the firebox. A quick and accurate measure of the
temperature of the fire is to hold your palm close to the cooking surface. If
you have to remove your hand within 2 seconds you have a (700° to 800°
F); 4 seconds, medium (300° to 400° F); 6 seconds, slow (190° to 250° F).
Here follows basic information for grilling various products:
FOOD FIRE
SPECIAL
COOKING
TIME
Beef Steak 1” Well Done
Slow
Use Spatula, not fork
15 to 20 minutes
Beef Steak 1” Rare
Hot
Turn for marking
8 to 10 minutes
Pork Spareribs
Med Hot
Watch Carefully
1 to 1 ¼ hours
Chicken-half Med
Bone
down
1
st
20
min.
45 to 50 minutes
Chicken-whole
Med
Breast up
1 ¼ to 1 ½ hours
Fish-Firm Fleshed
Med Hot
Brush & baste often
6 to 8 minutes
Fajita ¼” thick
Med Hot
Beef-Skirt Steak
2 to 3 min./side
3. Since cooking over an open flame (grilling) is a dry-heat method of cooking,
it is sometimes advantageous to marinate the food in an acid
ic
(vinegar, wine, fruit juice) marinade prior to grilling.
1. Building a fire in an open pit broiler or grill is practically the same as in a
starting blocks be used with small chunks of wood or with charcoal.
A
djust
the
air control
damper on the ash drawer to the full open position
to allow additional air to be pulled into the firebox.
Turn on the exhaust fan before
lighting the fire.
Once the fire becomes established, add larger wood. It is
recommended
that the fire be built in the center of the firebox and then
spread.
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