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Caution: The grill and its individual shutoff valve must be disconnected from the gas supply piping system during any system pressure testing at test pressures in excess of 1/2 PSIG. Caution: The grill must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG. GAS CONVERSION TO NATURAL GAS B101623-2-0112 INFRARED COOKING General Overview Broilmaster Infrared gas grills make it possible for you to enjoy cooking outdoors quickly and effortlessly. In minutes, you can enjoy steaks, hamburgers, poultry, pork chops, fish and other foods. You can also cook more slowly if you wish. Broilmaster's optional accessories are designed to enhance your grill's versatility. Infrared 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 and the outside gets coated with flavorful smoke. For best results, follow these procedures when cooking. Searing Method 1. Follow the Burner Ignition procedures and operate the grill for 5 minutes or until the burners glow uniformly. 2. Set the Burner Output Knob to HIGH and 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 to a setting 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 cooking grid and burner surfaces. The flashes and smoke greatly enhance the flavor of food. The intense infrared energy generated by your Broilmaster Grill has other advantages. For example, food is evenly cooked throughout. Also, upon contact with the cooking grids and burners, drippings vaporize into flavorful smoke that cooks back into the food. Flare-Up Control NOTICE: NEVER DOUSE A FLARE-UP WITH LIQUID. IT WILL DAMAGE THE BURNER AND VOID THE WARRANTY! To minimize flame flare-ups: • Trim excess fat from meat. • Reduce heat and reposition foods away from flare-ups when the occur. • Prevent excess grease build up by periodically cleaning cooking grids. Helpful Hints 1. Use the proper tools. 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 allows the natural juices and flavor to escape. 2. Monitor meat temperature. Bring large cuts of meat, roasts, or fowl to room temperature before cooking. Smaller meat cuts such as hamburgers, hot dogs, or small steaks may be cooked directly from the refrigerator. Note: Broilmaster does not recommend cooking portion meats from a frozen state. 3. Start slowly. Infrared grilling is unlike other outdoor cooking methods. It may take 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 the conventional time on a Broilmaster infrared grill. Please refer to the Infrared Cooking Sample Times on pages 43 and 44. Indirect Cooking with a Broilmaster Infrared Grill Indirect cooking is a slower process used to prepare large main dishes - roasts, hams, turkeys, etc. Foods are placed on one side of the grill and the other side is lighted to produce heat. To protect the infrared burner from damage, place a heavy-duty disposable aluminum pan over the burner to catch drippings. Note: Make sure the aluminum pan is the same size or larger than the infrared burner. Any liquids that land on the burner while it is not burning may cause it to break when ignited. The pan may be filled part-way with liquid (water, marinade, etc.) to enhance the moisture content of the meat, but take special care not to spill anything onto the burner when adding liquids or when removing the pan after cooking. B101623-2-0112 INFRARED COOKING SAMPLE TIMES & GRID POSITIONS FOOD FOOD "DONENESS" APPROXIMATE COOKING TIME WITH INFRARED COOKING GRID POSITION 1 COOKING GRID POSITION 2 COOKING GRID POSITION 3 Steak Pieces- 1" Thick Medium Rare Medium/Medium Rare Rare 4 Minutes, 2 minutes per Side Medium Medium Rare Medium Rare 6 Minutes, Turn every 2 minutes Well Medium Well Medium 8 Minutes, Turn every 2 minutes Not Recommended Not Recommended Well 10 Minutes, Turn every 2 minutes Steak - 1" Thick Rare Medium Rare Rare 4 Minutes, 2 minutes per Side Medium Well Medium Well Medium 8 Minutes, Turn every 2 minutes Well Well Medium Well 10 Minutes, Turn every 2 minutes Not Recommended Not Recommended Well 12 Minutes, Turn every 2 minutes Pork Chops Well Medium Well Medium Well 6 Minutes per Side Not Recommended Well Medium Well 7 Minutes per Side Not Recommende...
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