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Preventing Flare-Ups
Your new grill is inherently designed to avoid flare-ups; however, you can great-
ly reduce the chance of getting a flare up. Here are some suggestions:
• When searing fatty foods, leave the grill lid cover in the open position.
• Try to keep your grill away from windy areas. Wind forces oxygen
between the grates which can result in are-ups.
• During cooking, if grease pools, remove food (if possible) and turn
burners on high with the grill lid open until grease has burned off.
• Cook food on the center of grilling grates and avoid placing food over
the gaps between grates.
Infrared Grilling 101
Grilling with 100% infrared energy is quite simple. You’ll succeed with burgers,
dogs or steaks usually on your very first try. With experience, you will learn
how to work with your grill, creating more imaginative meals all the time.
This knowledge makes up the art of grilling.
Direct Cooking
Infrared energy is perfect for direct cooking steaks, chops and other meats
as it can achieve very high searing temperatures. The infrared energy af-
fects meat by rst searing the outside and penatrating inside so the meat
is cooked to juicy perfection.
Indirect Cooking
Place the meat on one side of the grill, turn the Quantum burners on the
other side of the grill to the setting that will deliver the desired cooking
temperature (generally between 225F and 300F degrees) During indirect
cooking, meat will lose fat and other drippings.
Rotisserie Cooking
Rotisserie burners are not needed with this grill. Simply use a Char-Broil
Rotisserie over your Quantum Imfrared Cooking system. Always rotis-
serie on Low as indicated on the burner control knob. Check frequently
to ensure proper cooking. It is ok to rotisserie with the lid open if you
need more room.
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 pos-
sible will help to ensure the avor and the moisture remain inside. What
is the crust? Natural proteins and sugars drawn to the surface of the meat
react to temperatures in the “Searing Range” of 300° F to 500° F. Sear-
ing creates what is also known as “The Maillard Reaction.” The Quantum
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