Gas Range Surface Operation
15
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Infrared Charbroiler
CHARBROILER CARE
To keep the charbroiler looking its best, it is recommended
that you clean it after every use. Allow the charbroiler
surface to cool sufficiently before cleaning.
•
Charbroiler Grate
(stainless steel): When cool, lift off
and set in the sink. Pour very hot water over the
cooked-on residue. Cover with wet dish towels and
pour more hot water over it. Allow the hot, moist condi-
tions to help loosen the residue. Remove remaining
food soil with a soap-filled scouring pad. Rinse and
dry.
•
Charbroiler Frame
(stainless steel): Remove from the
range. Soak in hot water and dish detergent. Wash
thoroughly, scrubbing with scouring pad, if needed.
•
Blank-off Plate
(stainless steel): Wash with hot water
and detergent. Use a soap-filled scouring pad to
remove as much cooked-on food soil as possible. The
plate will turn a metallic blue color due to the high
heat; this is a permanent change.
•
Igniter
(ceramic): Avoid contact with the igniter; it is
fragile and can chip or break.
•
Mesh Screen
(stainless steel): Use a wire brush to
loosen any charred food particles.
FOOD
GRILLING TIME*
BEEF
Ground beef patties,
1 lb (.5 kg),
1
/
2
" (13) thick
12–15 min (medium well)
Steaks,
1
/
2
" (13) to
3
/
4
" (19) thick
8–9 min (rare)
10–12 min (medium)
14–16 min (well done)
CHICKEN
Breasts,
boneless and skinless
20–23 min
Breasts,
bone in
30–33 min
Thighs,
boneless and skinless
30 min
FISH
Steaks,
1
/
2
" (13) to
3
/
4
" (19) thick
10–12 min
FRESH VEGETABLES
Bell peppers
10–12 min
Corn on the cob,
husked
15–20 min
Corn on the cob,
in the husk
30–40 min
Mushrooms
6–7 min
*Grilling times are with the blank-off plate installed. Refer to the
Wolf cooking guide on pages 29–32 for additional information.
CHARBROILER GRILLING GUIDE