Dual Fuel Range Surface Operation
13
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Infrared Charbroiler
The optional charbroiler has an infrared burner to give the
most efficient method of gas grilling. A radiant plate with
numerous holes distributes the heat evenly over the grate.
The burner becomes an orange-red color at the surface of
the ceramic tile, and when it glows, it transfers an intense
heat to the food. This sears the outside of the food to lock
in juices and flavor.
Before using the charbroiler for the first time, place the
radiant plate slots over the front deflector of the char-
broiler frame. The edges of the charbroiler grate should
line up on top of the assembly.
IMPORTANT NOTE:
Cook food directly on the charbroiler
grate, do not use cookware.
CHARBROILING TIPS
•
Turn on the ventilation hood five minutes prior to using
the charbroiler.
•
If the knob is not set fully at HIGH, the burner may turn
blue and the automatic igniter will begin sparking. Turn
the knob back to HIGH.
•
Always select lean meat or trim fat before grilling.
Flaming may occur when grilling meat and poultry with
excessive fat.
•
To minimize flare-ups when grilling chicken breasts and
thighs, remove the skin. Brush pieces with peanut or
vegetable oil to reduce sticking to the grate.
•
If flare-ups occur, quickly move the food to another
place on the grate with long tongs.
•
Apply basting sauce halfway through cooking time.
•
Use a minute timer as a reminder to turn the food over
halfway through cooking time.
•
Leave the charbroiler on for approximately 10 minutes
after grilling is complete. This allows for easier cleaning
after the charbroiler has cooled sufficiently.
•
The suggested grilling times in the charbroiler grilling
guide on page 15 are approximate. Actual times
depend on the quantity, thickness and starting temper-
ature of the food.
To prevent flare-ups, never leave the charbroiler unat-
tended during use.