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General| Brand | Char-Broil |
|---|---|
| Model | Tru-Infrared |
| Category | Grill |
| Language | English |
Six benefits of TRU-Infrared technology for a great grilling experience.
Explains how infrared heat penetrates food, unlike hot air that dries it.
Initial preparation steps including assembly check and cleaning.
Step-by-step guide for connecting the propane tank to the grill.
Instructions to reset the regulator if grill doesn't reach high temperatures.
How to season the stainless steel emitter plate for optimal performance.
Recommends preheating the grill for optimal performance before cooking.
Explains integrated gauges that monitor temperature at grate level.
Explains infrared energy and its properties for cooking.
How infrared energy keeps meat juicy and flavorful by penetrating it.
Advice on searing, meal organization, oiling food, and using sauces.
How to use wood chips for added smoke flavor and recommended wood types.
Advice on managing fatty foods, wind, and grease pools to reduce flare-ups.
Using infrared energy for high-temperature searing of steaks and chops.
Method for cooking with heat on one side of the grill, maintaining specific temperatures.
Using Char-Broil Rotisserie, low setting, and optional extension kit.
Explains searing for flavor crust and capturing juices, relating to the Maillard Reaction.
Using salt, oil, and heat adjustments for optimal searing results.
Defines grilling (high heat, fast) vs. barbecuing (slow, tender).
Tips on patty formation, thickness, heat, and cooking time for burgers.
Choosing steak cuts, room temperature prep, seasoning, and oiling.
Instructions for cooking time, turning, checking doneness, and resting steaks.
Achieving tender and moist pork by monitoring internal temperature and rest time.
Explains brining for moisture and tenderness, with a basic brine recipe.
How to inject marinades into thicker meat pieces for flavor and moisture.
Using thermometers, checking doneness, and applying glazes to prevent charring.
Applying dry rubs and setting the grill to low temperature for ribs.
Specific techniques for ribs, basting, using smoke chips, and checking doneness.
General advice on grilling vegetables, including oiling and searing.
A chart detailing cooking times and settings for various vegetables.
Tips for grilling seafood, preventing sticking, and cooking different types.
Instructions on soaking wood planks for enhanced flavor and even cooking.
Techniques and tips for grilling fruits to caramelize sugars and enhance flavor.
Advice on brining chicken overnight and proper thawing methods.
Basic rules for rotisserie cooking, ensuring even heat and moisture retention.
A table listing approximate cooking times per pound for various meats on a rotisserie.
How to use a thermometer to check internal temperatures for doneness.
Steps for trussing chicken and balancing it on the rotisserie spit rod.
Instructions for inserting the rod and balancing roasts for rotisserie cooking.
A table of USDA recommended safe minimum internal temperatures for meats.
An introduction to the America Grills! cookbook and its contents.
Ingredients and instructions for preparing grilled hanger steak with mustard.
Ingredients and instructions for grilling honey and lime gulf prawns.
Explains the importance of cleaning for grill performance and longevity.
Steps for cleaning grates and emitter plate after each use to maintain performance.
Guidance on cleaning plastic, porcelain, painted, and stainless steel parts.
Advice on inspecting and cleaning venturi tubes to prevent insect blockages.
Instructions for cleaning, oiling, and storing the grill properly.
A schedule for regular cleaning and maintenance tasks for the grill.
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