13
Infrared Cooking
General Overview
Now that you are ready to begin cooking you can enjoy
steaks, hamburgers, poultry, pork chops, roasts, fish and
other foods in just minutes if you wish. But you can also
cook more slowly. TEC's optional accessories are
designed to enhance your grill's versatility.
Infrared 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 while the outside
takes on a grilled flavor. For best results, follow these
procedures when cooking.
The infrared energy generated by your TEC grill has
many advantages. For example, food is evenly cooked
throughout. Also, grease and food particles vaporize on
contact with the Radiant Glass Panels adding great
outdoor taste to your food. Follow the procedures below:
1. Follow the Burner Ignition Procedures on pages 10
and 11. In particular, follow the instructions for
"maximum cooking speed and searing intensity" in
Step 5 on page 10 under Burner Ignition and
Operation.
2. With the Burner Output Knob set on HIGH, place
the food on the Cooking Grid for 2-3 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 lower settings and continue
cooking until the food is cooked to your satisfaction.
Turn as necessary (generally every two to three
minutes).
Please refer to the Sample Cooking Methods Chart on
pages 14 and 15. This chart provides useful general
guidelines for cooking times and settings. Actual
cooking times may be affected by variations in gas
connections, altitude, ambient temperatures at the time of
cooking, the fat content of the food, or other factors. Use
this chart to develop your own cooking approaches.
Smoking Method
The grill can be used very effectively as a smoker. Use
dry wood pellets or wet woodchips (small chips, not
chunks), placing them directly on the Radiant Glass
Panels below or adjacent to the intended location of the
food. Follow the procedures below:
1. Soak woodchips in hot water for at least 30 minutes
prior to use.
2. Follow the Burner Ignition Procedures for slow
cooking in Step 5 on page 10. Then, turn the Burner
Output Knobs to LOW or slightly above LOW.
3. Add woodchips by placing them between the
channels of the Cooking Grids onto the Radiant
Glass Panels.
4. For best results, close the hood.
5. After the grill has been turned off and allowed to
cool remove the Cooking Grids and scrap the
remaining ashes from the Radiant Glass Panels
toward the back of the grill and in to the drip tray.
Then, wipe the Radiant Glass Panels with a damp
paper towel or cloth and empty the drip tray of any
residue.
Helpful Hints in Cooking
1. Use the proper tools. Use long handled tongs,
spatulas, oven 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 lets the natural juices and flavor escape.
2. INFRA-RED GRILLING IS UNLIKE OTHER
OUTDOOR COOKING METHODS. Start slowly, it
may take you 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 to two-thirds the
conventional time on a TEC Infra-red grill. Please
refer to the chart entitled SAMPLE COOKING
METHODS on pages 14 and 15.
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