Rasmussen Portable infrared Grill, Руководство по эксплуатации и уходу

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Final Checklist
Tips on Infrared Grilling
1. Specified clearances maintained to combustibles?
2. All internal packaging removed?
3. Knob turns freely?
4. Pressure regulator connected?
5. Unit is tested and free of leaks?
6. User informed of gas supply shut off valve location?
7. Burner is sitting properly on orifice?
8. Burner lights satisfactorily?
Even if you are a seasoned outdoor chef,
you are about to experience the speed
and efficiency that SOLAIRE INFRARED
brings to grilling. Follow these simple tips
and you will soon be producing the juci-
est, most flavorful foods you have ever
experienced. As a general rule, foods
will cook in 1/2 the time they would take
on an ordinary grill. Many commonly
grilled items are covered in the chart on
the following page.
SEARING IS THE KEY
What makes an infrared grill superior is
the intense heat produced which quickly
sears the meat. Searing locks in flavor
and juices while allowing the outer sur-
face to absorb smoke and food aroma
that is produced as grease and drip-
pings are vaporized by the burner. The
result is a crisp, flavorful outside with a
tender, juicy inside.
HOW TO SEAR:
• Properly pre-heat the grill by following
the lighting instructions on page 7.
• Leaving the burners set to “HI”,
place food on grill grids for 2-3
minutes per side, or until food is
easily turned without sticking.
• Adjust the burners to a lower setting
and continue cooking until desired
doneness is reached, turning the
food as needed.
MARINADES
Solaire recommends fork-puncturing the
meat in several places, then placing into
a sealable plastic bag with marinade for
2 to 24 hours in refrigerator or cooler
prior to grilling. Remove excess marinade
from meat before grilling.
RUBS & SEASONINGS
Solaire recommends applying rubs and
seasonings to meat just prior to grilling
for best flavor.
COOKING SPRAYS
The use of spray olive oil or other non-
stick spray is a convenient way of pre-
venting food from sticking to the cooking
grid, especially when grilling fish, veg-
etables, or non-marinated meat. Apply
spray directly to food away from grill.
Recommended Cooking Times
FOOD ITEM BURNER CONTROL TOTAL COOK TIME
Chicken Breast, boneless HI: 2 min. per side, Med-Lo: 4-5 min. per side 12 - 14 min.
Chicken Breast, bone-in HI: 2 min. per side, Med-Lo: 8-10 min. per side 20 - 24 min.
Chilean Sea Bass HI: 2 min. per side, Med-Lo: 1 1/2 min. per side 7 min.
Corn on the cob, in husk HI: 2 min. per qtr. turn, Med-Lo: 3 min. per qtr. turn 20 min.
Fillet Mignon, 1 1/4” thick HI: 2 1/2 min per side, Med-Lo: 5 min per side 15 min.
Hamburger, 1/2” thick HI: 2 1/2 - 3 min. per side 5 min. Medium
6 min. Well Done
Fresh Pineapple Spears, 1” thick HI: 1 1/2 min. per side 3 min.
Pork Chops, boneless, 3/4” thick HI: 2 min. per side, Med: 3 min. per side 10 min.
Shrimp HI: 1 min. per side 2 min.
Steak, 1” thick, charred HI: 3 min. per side, Med-Lo: 1-3 min. per side 8 min. Rare
10 min. Medium
12 min. Well Done
Steak, 1” thick, not charred HI: 2 min. per side, Med-Lo: 3-5 min. per side 10 min. Rare
12 min. Medium
14 min. Well Done
Swordfish, 1” steak HI: 2 min. per side, Med-Lo: 1 1/2 min. per side 7 min.
Zucchini, 1/4” thick slice HI: 2 min. per side, Med-Lo: 2 min. per side 8 min.
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These times are recommendations only. Variations in cuts of meat and personal taste may
alter cooking times. Use your discretion when grilling.
Additional tips may be found at www.solairegrills.com. Please feel free to email your tips,
recipes, and infrared grilling experiences to solaire@rasmussen.biz