5
which can result in are-ups.
•During cooking, if grease pools, remove food (if possible) and turn the control on high
with the lid open until grease has burned o.
SEARING
Searing meat is all about creating a avor “crust” and capturing internal juices so meat
remains moist on the inside and every bite is delicious. Whether you’re grilling a steak with
direct heat or slow roasting a pork shoulder, getting a good “crust” on the outside of the meat
as soon as possible will help to ensure the avor and the moisture remain inside. The TRU-
Infrared cooking system produces the perfect searing temperatures when infrared energy
impacts the surface of the meat. Here’s a good searing tip for you to experiment with: Use a
little coarse salt on your steaks, chops and roasts - this helps draw proteins to the surface of
the meat - and when they get hit with the infrared heat this surface will sear and create that
delicious crust you love to taste. On a turkey or chicken use a light touch of oil on the skin for
the same eect. Sear the meat by rst using a higher setting, then lower to nish cooking.
You may even want to use aluminum foil to “hold” cooked food on the warming rack as you
prepare the additional courses.
THE PERFECT BURGER
Ground beef with a 20 percent fat/80 percent lean ratio is
best for a juicy burger with a good, meaty texture.
• Form patties with gentle pressure and don’t
over-pack.
• Form a slight depression in the middle of the
patty so the edges are slightly thicker than the
center. This will produce a less-round, more
evenly-cooked patty.
• Patties should be no more than 8 oz (227g) and
1/2 in (13mm) thick.
• Set the Patio Bistro to medium heat and cook for 3 to 4 minutes per side until the meat
is no longer pink or when a thermometer inserted from the side to the center reads at
160˚F (70˚ C).
17.125320 2017 PatioBistro Grilling Guide English.indd 5 8/31/16 4:10 PM
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