TEC Sterling FR - Sample Cooking Methods and Times

14
TEC
®
INFRARED GRILLS
Infrared energy has the capability of cooking food without drying it out and that’s why most chefs
agree that it is the best choice for grilling. Traditional convection style gas grills dry out food because
they cook with 100% hot air. Infrared grills that use ceramic burners cook with about 35% infrared
energy and 65% hot air. But TEC’s patented grilling system cooks with 100% infrared energy, totally
eliminating the hot air associated with gas grilling so moisture loss in food is reduced by 30-35%. And
because food retains more of its own natural juices, even the leanest of meats remain tender and juicy .
Sample Cooking Methods and Times
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 Infrared grill.
MEAT, POULTRY,
SEAFOOD
CONTROL SETTING TOTAL
COOKING TIME
Steak or Lamb Chops
1" Thick (Hood Open)
High fire 3 minutes each side
High fire 3½ minutes each side
High fire 4 minutes each side
High fire 4½ minutes each side
High fire 4 minutes each side, then turn
meat 90° to create cross-hatch scoring and
cook for 1 minute more on each side
6 minutes - Rare
7 minutes - Medium Rare
8 minutes - Medium
9 minutes – Medium Well
10 minutes - Well Done
Pork Tenderloin
Beef Tenderloin
(Hood Closed)
Low fire turning every 15 minutes
Low fire turning every 15 minutes
(Let stand 15-30 minutes before serving)
30 minutes
30-60 minutes depending on
wt.(130°-135°F for rare to
med rare)
Hamburger ½
"
Thick
(Hood Open)
Hamburger ¾" Thick
(Hood Open)
High fire 4 minutes each side
High fire 5 minutes each side
8 minutes
(160°F core temperature)
10 minutes
(160ºF core temperature)
Hot Dogs (Hood Open)
Medium 4 minutes
Chicken Breast
1/2" thick (Hood Open)
3/4" thick (Hood Open)
1" or more thick (Hood Closed)
High fire, 3 minutes each side
High fire, 4 minutes each side
Low fire, turning every 5 to 6 minutes
6 minutes
(160°F core temperature)
8 minutes
(160ºF core temperature)
15-20 minutes
(160ºF core temperature)
Chicken-Bone in parts
(Hood Closed)
Low fire, turning every 5 to 6 minutes
(Times will vary for different parts)
15 to 20 minutes
(160ºF core temperature)
Pork Chops
1/2" inch (Hood Open)
1" or more thick (Hood Closed)
High fire, 3 to 4 minutes each side
Med-Low fire, 4 minutes each side, then
turn meat 90° to create cross-hatch scoring
and cook for 2 minutes more on each side
6 to 8 minutes
12 minutes
Baby Back Ribs (Hood Closed)
Meaty Spare Ribs (Hood Closed)
Low fire, turning every 10 minutes
Low fire, turning every 10 minutes
Add sauce, finish on low, 3 minutes each
side
30 minutes
40 minutes