Char-Broil RED User Manual

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defrosted in the microwave or by the cold water method should be cooked
before refreezing.
• Keep raw chicken and cooked chicken apart! Use a different platter to
serve the grilled chicken from the plate that was used to carry the raw
chicken to the grill. Also, either discard raw poultry marinade, or boil it
for at least 2 minutes before serving it with cooked chicken.
• If you are packing for a picnic keep uncooked chicken in a cooler
with ice or cold packs until ready to grill. The temperature in the cooler
should stay below 40˚F. If the day is hot, remember that chicken should
not remain out longer than an hour after it is grilled.
• If possible allow the chicken to come up to room temperature prior to
grilling. This should take only about 20 minutes. Grilling cold chicken will
delay the overall cooking time and can result in an overcooked exterior
with under cooked interior.
• When you grill chicken parts, remember that a different thickness will
affect the grilling time and so will the fat content. As a general rule,
white meat takes less time than dark meat, while breasts and thighs will
take longer than wings.
• Set RED
®
to Grill and cook until a meat thermometer inserted into
the thickest part of the meat reaches approximately 165˚F. Be sure the
thermometer does not touch the bone. The infrared energy of the RED
®
will lightly sear the outside of the chicken, skin or skinless, and help seal
in the moisture.
• Be sure to remove the grilled chicken and cover it lightly with alumi-
num foil; then let it rest for several minutes as the internal temperature
will continue to rise and the chicken will nish cooking.
• If you enjoy sauce or glaze on your grilled chicken, we recommend
brushing it on lightly during the nal 10 minutes of grilling.
• Consider using an Oklahoma Joe’s
®
dry rub (available online at www.
charbroil.com) on the outside of your chicken up to 24 hours before grill-
ing to enhance avors.
There are more chicken recipes at www.charbroil.com
How to Cook with a Rotisserie
Rotisserie cooking is best for “round” foods, such
as large roasts, whole poultry,
and pork.
• On the Char-Broil RED
®
, the Rotis-
serie setting is designed to be the opti-
mum infrared energy level for rotisserie
cooking. Be sure the meat is centered
over one of the “U” infrared emitters and
remove grates under the meat before
cooking.

Char-Broil RED Specifications

General

Brand	Char-Broil
Model	RED
Category	Grill
Language	English