37
Guide to Searing using the Infrared Cooking Zone
Searing Steak and Ribs
Turn the Infrared Burner on HI/IGN and preheat for 3 to 5
minutes with the Lid open. Then place the meat on the
Cooking Grid and sear each side for approximately 2 min-
utes. Reduce the Infrared Burner to LOW or move meat to the
primary grilling area and finish cooking. Grilling times will
vary according to meat thickness.
Searing Hamburgers and Sausages
Turn the Infrared Burner on HIGH and preheat for 3 to 5
minutes with the Lid open. Then place the meat on the
Cooking Grid and sear each side for approximately 2 min-
utes. Reduce the Infrared Burner to LOW or move food to the
primary grilling area and finish cooking. Grilling times will
vary according to meat thickness.
Hamburgers and sausages are fatty so you should expect
some flare-ups when cooking these foods.
To minimize flare-ups follow the instructions on page A-1.
You may also consider grilling these and other fatty foods
using the primary grill area and the indirect cooking method.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porterhouse steak
New York strip steak
Hamburgers
Sausages
Approximate Total Cooking
Time
Rare: 4 minutes
Medium: 6-7 minutes
Well done: 8-10 minutes
Rare: 4 minutes
Medium: 5 minutes
Well done: 6-7 minutes
Important notes about using the Infrared Burner
Whether you are a seasoned chef or a newcomer to gas
grilling, infrared cooking is quite different than grilling over a
traditional burner. Although the primary grill burners will also
sear meat, the Infrared Burner produces a more intense and
concentrated heat that sears the meat more quickly. This
quick searing produces a crisp and flavorful outer crust and
locks in the meat's natural flavor and juices.
Follow the cooking guidelines provided. Then take some
time to experiment with your Infrared cooking zone. Also, read
the Cooking Instructions on page A-1 so you understand the
importance of pre-heating, cooking temperatures and safety
warnings.
Once lit, leave the Infrared Burner on High and sear
both sides of meat using the guidelines below.
Once seared, adjust the Infrared Burner to Low and
continue cooking until desired doneness. You can
also move the seared meat to the primary grilling area
to finish cooking. This method allows you to sear and
prepare larger amounts of meat.
NEVER attempt to douse a flare-up with water which
can damage the Burner. To control flare-ups:
•
•
•
The Lid must always be open when the Infrared Burner
is lit.
Infrared cooking times will be much shorter than tradi-
tional grilling so do not leave the grill unattended.
•
•
Trim excess fat from meats and poultry.
Preheat the Burner properly.
Clean the Burner regularly to remove food and grease
build-up. See Burner Tube cleaning instructions in
this manual.
Reposition your food often and consider moving the
seared meat to the primary grilling area to finish
cooking.
•
•
•
•
WARNING: To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures listed in the
table below.
Fish 145º F
Pork 160º F
Egg Dishes 160º F
Steaks and Roasts of Beef, Veal or Lamb 145º F
Ground Beef, Veal or Lamb 160º F
Whole Poultry (Turkey, Chicken, Duck, etc.) 165º F
Ground or Pieces Poultry (Chicken Breast, etc.)165º F
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
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