O
PERATION
I
NFRARED
C
OMPACT
B
ROILER
P
AGE
8
OF
24
O
WNER
’
S
M
ANUAL
1192039
(10/09)
L
IGHTING
A
FTER
G
AS
H
AS
B
EEN
S
HUT
O
FF
When turning on the main gas supply to an appliance or a group of appliances, do the following:
1. Make sure that all the control valves and power switches of all the appliances are in the OFF position.
2. Turn on the main gas supply valve.
3. Light the standing pilots of each connected appliance.
O
PERATION OF
I
NFRARED
C
OMPACT
B
ROILER
Lang infrared broilers broil in half the time of ordinary broilers. The burners reach operating temperature in just 90
seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The broiling rack adjusts to
five heights, and rolls out for easy access.
The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a collection tray
on the bottom of the broiler cavity. To operate the broiler, do the following:
1. Light the constant-burning pilots located near the front of the broiler burners (unless the pilots are already lit).
2. If necessary, pull out and empty the bottom grease drawer. (Always keep the drip trays in place while broiling.
Without it in place, excessive air will be pulled past the burners, reducing the cooking temperature and efficiency.)
3. Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue
haze-type flame will cover the surface of the ceramics, but will gradually disappear within two minutes. When the
burner control is set to HIGH, the ceramics will glow red and the flame on the surface of the ceramics should be
barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics will
glow very dull red and the flame will have a blue-haze color. (If the flame flutters or “pops” the broiler requires
adjustment by a service technician.)
4. If searing the food to mark it with grid marks is desired, before placing food on the grid move the broiler rack to its
highest position and allow the burners to operate on HIGH for five minutes.
5. Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).
6. Raise or lower the broiler rack to the height appropriate for the food to be cooked. To raise or lower the rack,
move the lever arm to the right, raise or lower it, then move it to the left into a notch.
7. Pull out the rack, place food on the grid, and slide the rack back into the broiler. (It is recommended the rack be in
the lowest position for loading food.)
8. Cook the food for the appropriate time, turning it when appropriate. Periodically check the broiler grease drawer
and empty it when necessary.
9. When done broiling, turn the burner control to OFF. (To keep the broiler grid hot in order to mark food with sear
marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)
L
IGHTING
B
ROILER
P
ILOTS
The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two or
three pilots, each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is NOT
automatically interrupted. To light the pilots, do the following:
1. Turn the control valves on the front of the broiler to OFF.
2. Turn on the gas supply to the broiler (if not already on).
3. Light the pilots.
S
HUTDOWN OF
B
ROILER
To place the broiler in a standby state (ready for use), turn the burner control valves to OFF. The pilots will remain lit.
To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the
manual shutoff valves of all gas supply connections. (This will extinguish all pilots.)