Rasmussen Solaire, Инструкция по использованию и уходу

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Final Checklist
Page 7
1. Specified clearances maintained to combustibles.
2. All internal packaging removed.
3. Knobs turn freely.
4. Pressure regulator connected and set for L.P. or Natural gas operation.
5. Unit is tested and free of leaks.
6. User informed of gas supply shut off valve location.
7. Burners are sitting properly on orifices.
8. Each burner lights satisfactorily, individually or with adjacent burner lit.
Tips on Infrared Grilling
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 juciest, 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 below. 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 surface to absorb smoke and
food aroma that is produced as grease
and drippings are vaporized by the
burner. The result is a crisp, flavorful
outside with a tender, juicy inside - in
other words, the perfect grilled food.
HOW TO SEAR:
• Properly pre-heat the grill by following
the lighting instructions on page 10.
• 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.
FOOD ITEM BURNER CONTROL TOTAL COOK TIME
Chicken Breast, boneless HI: 2 min. per side,
*
: 2-3 min. per side 8 - 10 min.
Chicken Breast, bone-in HI: 2 min. per side,
*
: 8-10 min. per side 20 - 24 min.
Chicken Breast, bone-in HI: 2 min. per side,
*
: 8-10 min. per side 20 - 24 min.
Hamburger, 1/2” thick HI: 2 1/2 - 3 min. per side 5 min. Medium
6 min. Well Done
Steak, 1” thick, charred HI: 2 min. per side,
*
: 0-2 min. per side 4 min. Rare
6 min. Medium
8 min. Well Done
Steak, 1” thick, not charred HI: 1 min. per side,
*
: 2-4 min. per side 6 min. Rare
8 min. Medium
10 min. Well Done
Whole Chicken (on rotisserie) HI: 10 min.,
*
: 60 minutes 1 hour, 20 min.
Pork Roast (on rotisserie) HI: 10 min.,
*
: 25 minutes per pound varies by weight
Beef Roast (on rotisserie) HI: 10 min.,
*
: 15-25 minutes per pound 15 min./lb. = Rare
20 min./lb. = Medium
25 min./lb. = Well Done
Solaire Recommended Cooking Times
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@riwinc.com.