Operation; Cooking Techniques - Broil King 18674 Manual Del Usuario

OPERATION

First Time Use
Before cooking on your infrared side burner for the first
time, clean the components and preheat the appliance to
rid it of any odors or foreign matter in the following manner:
Remove and clean the cooking grid with mild soap and
•
water.
With cooking grid removed, light the infrared side
•
burner following lighting instructions (see Page 4) and
operate the infrared side burner for 10 minutes. Next,
turn gas source off then turn side burner control knob to
the "OFF" position.
Season the cooking grid by coating grid with an organic
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cold processed cooking oil with a high smoke point,
light the grill and operate on Med/Low for 30 minutes.
Recommended cooking oils:
•
Avocado Oil – smoke point (260C/500F)
o
Rice Bran Oil – smoke point (255C/490F)
o
Canola Oil – smoke point (204C/400F)
o
• You are ready to grill. Proceed to "Preheating."
Preheating
Preheat the infrared side burner on HIGH for 5
•
minutes.
• Clean cold grids with a nylon grill brush (Item # 65643) or
hot grids with a stainless steel wire grill brush (Item #'s
65225, 64014, 64034) and carefully inspect to ensure
there are no broken bristles left on the grid.
• Coat the grid with a high smoke point cooking oil.
• Adjust heat as appropriate for what you are grilling.
Lid Position. The infrared side burner lid must always
remain open during cooking. Keep the lid closed when
infrared side burner is not in use. Allow the infrared side
burner to cool down before closing lid.
Grid Position. The infrared side burner grid must
always remain in the upper position during cooking.

COOKING TECHNIQUES

INFRARED COOKING:
Broil King's infrared side burner technology gives you the
ability to sear and grill delicious foods quickly and efficiently.
The infrared burner is designed to focus the gas flame onto
the ceramic tile comprised of thousands of microscopic
holes. This converts the heat of the flame into infrared
energy generating consistent even heat across the entire
surface. Traditional gas burners heat the air surrounding
the burner through combustion which rises to the cooking
surface. In contrast, the infrared burners direct heat radiates
to the cooking surface with more intensity to allow for higher
grilling temperatures than a traditional gas burner.
DIRECT GRILLING
The direct grilling method involves cooking the food on the
grid directly over the infrared burner. Direct grilling is the
most popular method for most single serving items such as
steaks and chops.
1. Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should be
applied before placing meat on the cooking grid. If
basting with sauces, they should be applied in the last 2-
4 minutes of grilling to avoid burning.
2. Organize the area around the gas grill to include
tongs, oven mitts, sauces and seasonings to allow you
to stay in the vicinity of the gas grill while cooking.
3. Bring meat to room temperature just prior to grilling.
Trim excess fat from meat to minimize the "flare-ups"
that are caused by dripping grease.
4. Coat the grid with a high smoke point oil to prevent
food from sticking to the grid.
5. Hold the salt when cooking meats on the infrared
side burner. The meat will stay juicier if the salt is
added after cooking.
6. Learn to test when the meat is done by time and feel.
Meat firms up as it cooks. When the meat is soft it is
rare. When it is firm, it is well done.
7. Go online to see great infrared grilling recipes.
www.broilkingbbq.com
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