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G G r r i i l l l l C C o o o o k k i i n n g g C C h h a a r r t t * *
F F O O O O D D
W W E E I I G G H H T T O O R R
C C O O N N T T R R O O L L
T T H H I I C C K K N N E E S S S S
S S E E T T T T I I N N G G
Ribs
MED
Ham Steaks
1/2" (1.3 cm)
HI
Hot Dogs
MED
F F i i s s h h
Steaks
3/4" - 1"
MED-HI
Halibut
.9 - 1.4 kg
Salmon
Swordfish
Whole
4 - 8 ounces
MED-HI
Catfish
110 - 230 g
Trout
V V e e g g e e t t a a b b l l e e s s
Carrots
Whole
MED - LOW
Onions
Whole
LOW
Potatoes
Whole
LOW
Zucchini,
Sliced (halves or
MED
Squash
quarters)
*NOTE: These times are recommendations only. Variations in cuts of
meats and personal taste may alter cooking times. Use your
discretion when grilling.
T T O O T T A A L L
S S P P E E C C I I A A L L
S S U U G G G G E E S S T T E E D D
I I N N S S T T R R U U C C T T I I O O N N S S
C C O O O O K K I I N N G G T T I I M M E E
A A N N D D T T I I P P S S
45 - 60 minutes
Grill, turning
occasionally.
During last few
minutes, brush with
BBQ sauce, turn
several times.
12 - 15 minutes
Remove excess fat
from edge. Slash
remaining fat at 2-
inch intervals.
Grill, turning once.
5 - 10 minutes
Slit skin before
cooking. Grill,
turning once.
Grill, turning once.
5 - 10 minutes
Brush with melted
butter, oil, or
marinade to keep
fish moist.
10 - 12 minutes
Grill, turning once.
Brush with melted
butter, oil, or
marinade to keep
fish moist.
35 - 40 minutes
Scrub, don't peel.
Wrap in foil and lay
directly on grill
grate.
20 minutes
Butter, wrap in foil.
Turn often.
45 - 50 minutes
Oil, wrap in foil.
Turn often.
30 minutes
Butter lightly to
prevent sticking.
12
T T r r u u S S e e a a r r
T T M M
I I n n f f r r a a r r e e d d G G r r i i l l l l i i n n g g t t i i p p s s
Infrared grilling produces intense heat which quickly sears the meat.
Searing locks in flavor and juices while allowing the outer surface to absorb
smoke and food aroma that is produced as grease and drippings are vaporized
by the burner. The result is a crisp, flavorful outside with a tender, juicy inside.
As a general rule, foods will cook in about 1/2 the time they would take on an
ordinary grill.
•Preheat the grill.
•Ensure that meat is fully thawed and that all excess fat is trimmed away prior
to grilling.
•Leave the burner set on "HI" when placing food on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower setting and continue
cooking until desired doneness is reached.
N N O O T T E E : : W W h h e e n n t t h h e e T T r r u u S S e e a a r r
T T M M
i i n n f f r r a a r r e e d d b b u u r r n n e e r r i i s s n n o o t t u u s s e e , , i i t t m m u u s s t t b b e e c c o o v v e e r r e e d d w w i i t t h h
t t h h e e p p r r o o v v i i d d e e d d s s t t a a i i n n l l e e s s s s s s t t e e e e l l c c o o v v e e r r f f o o r r p p r r o o t t e e c c t t i i o o n n f f r r o o m m o o u u t t s s i i d d e e e e l l e e m m e e n n t t s s s s u u c c h h a a s s
r r a a i i n n . .
T T r r u u S S e e a a r r
T T M M
I I n n f f r r a a r r e e d d C C o o o o k k i i n n g g C C h h a a r r t t * *
F F O O O O D D
W W E E I I G G H H T T O O R R
T T H H I I C C K K N N E E S S S S
Chicken Breast, Bnls
Hamburger
1/2 - 3/4" thick
Steaks, Ribeye
1 1/2 " thick
Steaks, Filet
1" thick
Pork Chops
3/4" thick
*NOTE: These times are recommendations only. Variations in cuts of
meats and personal taste may alter cooking times. Use your
discretion when grilling.
C C O O N N T T R R O O L L
S S U U G G G G E E S S T T E E D D
S S E E T T T T I I N N G G
C C O O O O K K I I N N G G T T I I M M E E
HI
2 - 3 mins each
side.
Reduce to MED
Cook 8 - 10 mins.
total. Turn
occasionally to
prevent burning
outside.
HI
2 mins each side to
sear. Cook 6 - 8
mins. total. Turn
occasionally to
prevent burning.
HI
3 mins each side for
Rare.
4 mins each side for
medium.
HI
3 mins each side for
rare to med. rare
3 1/2 mins each
side for medium
HI
4 mins each side
13
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