TEC Sterling, Руководство пользователя, Страница: 14 / 26

General Overview
Now that you are ready to begin cooking, you can enjoy
cooking outdoors quickly and effortlessly. You can enjoy
steaks, hamburgers, poultry, pork chops, roasts, fish and
other foods in just minutes if you wish. But you can also
cook more slowly. TEC’s optional accessories are designed
to enhance your grill 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 while the outside
takes on a grilled flavor. For best results, follow these
procedures when cooking.
The intense infra-red energy generated by your TEC grill
has many advantages. For example, food is evenly cooked
throughout. Also, grease and food particles burn up on
contact with the Radiant Glass Emitter and change into
flavorful vapors that cook back into the food. Follow the
procedures below:
1. Follow the Burner Ignition Procedures at pages 9
and 10. In particular, follow the instructions for
“maximum cooking speed and searing intensity” in
Step 6 on page 9 under Burner Ignition and
Operation.
2. With the Burner Output Knob set on HIGH, place
the food on the 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
one to three minutes).
During the searing period, flashing might occur when
juices vaporize on contact with the Radiant Glass
Emitter. The flashes and smoke greatly enhance the flavor
by “char-broiling” the food.
Smoking Method
The G-Series grill can be used very effectively as a
smoker. Use dry wood pellets or wet woodchips (small
chips, not chunks), placing them directly on the Radiant
Glass Emitter below or adjacent to the intended location
of the food. Follow the procedures below:
1. Soak woodchips in hot water for at least 30 minutes
prior to use.
2. Follow the Burner Ignition Procedures for slow
cooking in Step 6 on page 9. Then, turn the Burner
Output Knobs to LOW or Medium-LOW.
3. Add woodchips by lifting the cooking grid with a
spatula or by droping them through the grids onto
the glass.
4. For best results, close the hood.
5. When you are finished cooking, be sure to turn all
burners to OFF. Allow the grill to cool.
6. Remove ashes and wipe Radiant Glass Emitter with
a damp paper towel before next use of grill.
Helpful Hints in Cooking
1. Use the proper tools. Use long handled tongs,
spatula, knife, and mitts or 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.
2. Start slowly. Infra-red grilling is unlike other outdoor
cooking methods. It may take you time to get used
to the fast cooking process. As a benchmark, foods
which generally cook in 20 minutes or less on
conventional grills cook in about one-half to two-
thirds 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
To minimize flame flare-ups:
■
Trim excess fat from food.
■
Preheat the grill in accordance with the Burner
Ignition Procedures on page 9 before each use.
■
Reduce heat and reposition food while cooking.
■
When cooking hamburgers, do not use ground beef
that is less than 80% lean.
Infra-red Cooking
12
Revised 9/04