14
Revised 08/04
-- Z21.58b/CGA1.6b-2002
General Overview
TEC Infra-Red gas grills make it possible for you to enjoy
cooking outdoors quickly and effortlessly. In minutes, you
can enjoy steaks, hamburgers, poultry, pork chops, fish
and other foods. You can also cook more slowly if you
wish. TEC’s optional accessories are designed to enhance
your grill’s versatility. (See Appendix A.)
Infra-Red Searing Method
Searing is a process that seals juices in food by cooking
with intense heat for a short period of time. The juices
stay in the food where they belong and the outside gets
coated with flavorful smoke. For best results, follow these
procedure when cooking.
Searing Method
1. Follow the Burner Ignition procedures and operate the
grill for 5 minutes or until the burners glow uniformly.
2. Set the Burner Output Knob to HIGH and place
the food on the Cooking Grid for 1-2 minutes, or
until food lifts without sticking.
3. Turn the food and repeat Step 2.
4. Depending upon your taste, continue cooking on
HIGH, turning the food frequently, or adjust the
Burner Output Knob to a setting between LOW
and “medium” and continue cooking until the food
is cooked to your satisfaction. Turn as necessary
(generally every one to three minutes).
During the searing period, flashing might occur when
juices vaporize on contact with the Cooking Grid and
burner surfaces. The flashes and smoke greatly enhance
the flavor of food.
The intense Infra-Red energy generated by your TEC
grill has other advantages. For example, food is evenly
cooked throughout. Also, upon contact with the
Cooking Grids and burners, drippings vaporize into
flavorful smoke that cooks back into the food.
Helpful Hints in Maintenance and Cooking
1. Cover the Drip Tray with foil. Be careful not to
cover the ventilation openings at front of the Drip
Tray. This helps with clean-up, too.
2. Line the inner walls of the Heat Shield with foil.
3. Use the proper tools. Long handled tongs, spatula,
knife, and mitts or a hot pad for handling hot items.
When turning or moving foods, use tongs or a
spatula, instead of a fork. Piercing the food with a
fork allows the natural juices and flavor to escape.
4. Monitor meat temperature. Bring large cuts of meat,
roast, or fowl to room temperature before cooking.
Smaller meat cuts such as hamburgers, wieners, or
small steaks may be cooked directly from the
refrigerator. Note: TEC does not recommend
cooking portion meats from a frozen state.
5. Start Slowly. Infra-Red grilling is unlike other
outdoor cooking methods. It may take time to get
used to the fast cooking process. As a benchmark,
foods which generally cook in 20 minutes or less on
conventional grills cook in about one-half the
conventional time on a TEC Infra-Red grill. Please
refer to the Sample Cooking Times and Settings
below.
Flare-Up Control
NOTICE: NEVER DOUSE A FLARE-UP WITH WATER. IT
WILL DAMAGE THE BURNER!
To minimize flame flare-ups:
■ Use the Cooking Grids with the U-shape channels
facing up.
■ Trim excess fat from meat.
■ Preheat the grill for 3 minutes before each use.
■ Reduce heat and reposition foods away from flare-
ups when they occur.
■ Prevent excess grease build up by periodically
cleaning Cooking Grids.
Infra-Red Cooking
continued
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