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INFRARED GRILLING 101
INFRARED HEAT
Infrared energy is comprised of those frequencies just beyond the visible light spectrum.
Simply put, it is light that we cannot see, but our bodies (and food) detect as heat. Most
electromagnetic energy can cause heating but infrared is the perfect choice for cooking.
Traditional convection grills heat with hot air, and can dry out your food. With infrared grills,
infrared frequencies strike the food and cause the molecules to vibrate, thereby creating the
heat that cooks your food.
All meat has a moisture saturated boundary layer.
Convection heat dries out this boundary layer
while cooking, where as infrared energy is able to
penetrate this boundary layer without displacing it.
That is why a hamburger will shrink more on a con-
vective grill than on an infrared grill. The results are
that cooking with infrared energy provides more
juicy and avorful results. High end restaurants
have known for years that cooking with infrared
produces the best steaks, and now Char-Broil is
bringing this same technology to your backyard!
COOKING WITH INFRARED ENERGY
Sear marks are best made on fresh sections of the grill.
Think about your meal and organize your food according to cooking techniques and required
times as well as best use of the grilling area.
Coat each piece of meat, sh or fowl with a light spray of high heat oil like canola.
When using a sauce or glaze with excess sugars, brush on food during the nal 10 minutes
of cooking. Excess sugars will burn and turn to carbon, and that’s not the smoke avor you
want! Keep in mind that excessive marinades will require extra cleaning afterwards.
GAMMA RAYS X-RAYS ULTRAVIOLET VISIBLE LIGHT INFRARED MICROWAVE RADIO WAVES
SHORT WAVELENGTH LONG WAVELENGTH
1nm 1µm 1mm 1km1m
INFRARED CONVECTION
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 4 3/22/17 11:32 AM
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