15
Dimensions in parentheses are in
millimeters unless otherwise specified.
I N F R A R E D
C H A R B R O I L E R
C H A R B R O I L E R C A R E
To keep the charbroiler looking its best, it is
recommended that you clean it after every use.
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
conditions 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 gas rangetop. 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.
W O L F G A S R A N G E T O P
O P E R AT I O N
C H A R B R O I L E R
G R I L L I N G G U I D E
F O O D
G R I L L I N G T I M E *
Beef
Ground beef patties,
1 lb (.5 kg),
1
/
2
" (13) thick
12–15 min (medium well)
Steaks,
1
/
2
"–
3
/
4
" (13–19) 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
"–
3
/
4
" (13–19) 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.
Allow the charbroiler surface to cool
sufficiently before cleaning.
