11
General Overview
Now that you are ready to begin cooking, you can enjoy
cooking outdoors quickly and effortlessly. In minutes,
you can enjoy steaks, hamburgers, poultry, pork chops,
roasts, fish and other foods. You can also cook more
slowly if you wish. TEC’s optional accessories are
designed to enhance your grill’s versatility.
Infra-red Searing Method
Searing is a process that seals juices in food by cooking
with intense heat for a short period of time. The juices
stay in the food where they belong and the outside gets
coated with flavorful grilling aroma. For best results,
follow these procedures when cooking.
The intense Infra-red energy generated by your TEC grill
has many advantages. For example, meat is evenly cooked
throughout. Also, grease and food particles incinerate on
contact with the burner and convert into flavorful vapors
that cook back up into your food.
Searing Method
1. Follow the Burner Ignition procedures and operate
the grill for 5 minutes or until the ceramic burners
glow orange.
2. Set the Burner Output Knob to HIGH and place
the food on Cooking Grid for 1-2 minutes, or until
food lifts without sticking.
3. Turn the food and repeat step 2.
4. Depending upon your taste, continue cooking on
HIGH, turning the food frequently, or adjust the
Burner Output Knob between LOW and
MEDIUM and continue cooking until the food is
cooked to your satisfaction. Turn as necessary
(generally every 1 to 3 minutes).
During the searing process, flashing may occur when
juices vaporize on contact with the Cooking Grid and
Burner surface. The flashes and smoke greatly enhance
the flavor by “char-cooking” your food.
Helpful Hints In Cooking
1. Cover the Drip Tray with foil. This helps with
clean-up. Be careful not to cover the ventilation
openings at front of the Drip Tray.
2. Use the proper cooking tools, long handled tongs,
spatula, knife, mitts and a hot pad for handling hot
items. When turning or moving foods, use tongs or
a spatula, instead of a fork. Piercing the food with a
fork lets the natural juices and flavor escape.
3. Monitor meat temperature. Bring large cuts of meat,
roast, or fowl to room temperature before cooking.
Smaller meat cuts such as hamburgers, wieners, or
small steaks may be cooked directly from the
refrigerator. Note: TEC does not recommend
cooking portion meats from a frozen state.
4. Start slowly. Infra-red grilling is unlike other outdoor
cooking methods. It may take you time to perfect
the fast cooking process. As a benchmark, foods that
generally cook in 20 minutes or less on conventional
grill, cook in about one-half the conventional time
on a TEC Infra-red grill. Please refer to the section
entitled
SAMPLE COOKING METHODS
on page 13.
Flame Flare-up Control
NOTICE:
NEVER DOUSE A FLARE-UP WITH WATER. IT
WILL DAMAGE THE BURNER!
To minimize flame flare-ups:
■
Use Cooking Grid with U-shape Channels facing
up.
■
Trim excess fat from meat.
■
Preheat the grill for 5 minutes before each use.
■
Reduce heat and reposition food while cooking.
■
Move the food to the rear until the flare-up has
diminished.
■
Prevent excess grease build up by periodically
cleaning the Cooking Grid.
Infra-red Cooking
Содержание Cherokee CH-10SS
Страница 2: ...Cherokee Expanded View...
