13
TruSear
TM
Infrared Grilling tips
Infrared grilling produces intense heat which quickly sears the meat.
Searing locks in flavor and juices while allowing the outer surface to absorb
smoke and food aroma that is produced as grease and drippings are vaporized
by the burner. The result is a crisp, flavorful outside with a tender, juicy inside.
As a general rule, foods will cook in about 1/2 the time they would take on an
ordinary grill.
•Preheat the grill.
•Ensure that meat is fully thawed and that all excess fat is trimmed away prior
to grilling.
•Leave the burner set on “HI” when placing food on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower setting and continue
cooking until desired doneness is reached.
N
OTE: When the TruSear
TM
infrared burner is not use, it must be covered with
the provided stainless steel cover for protection from outside elements such as
rain.
FOOD WEIGHT OR CONTROL SUGGESTED
THICKNESS SETTING COOKING TIME
Chicken Breast, Bnls HI 2 - 3 mins each
side.
Reduce to MED Cook 8 - 10 mins.
total. Turn
occasionally to
prevent burning
outside.
Hamburger 1/2 - 3/4” thick HI 2 mins each side to
sear. Cook 6 - 8
mins. total. Turn
occasionally to
prevent burning.
Steaks, Ribeye 1 1/2 ” thick HI 3 mins each side for
Rare.
4 mins each side for
medium.
Steaks, Filet 1” thick HI 3 mins each side for
rare to med. rare
3 1/2 mins each
side for medium
Pork Chops 3/4” thick HI 4 mins each side
TruSear
TM
Infrared Cooking Chart*
*NOTE: These times are recommendations only. V ariations in cut s of
meats and personal t aste may alter cooking times. Use your
discretion when grilling.
12
Grill Cooking Chart*
FOOD WEIGHT OR CONTROL TOTAL SPECIAL
THICKNESS SETTING SUGGESTED INSTRUCTIONS
COOKING TIME AND TIPS
Ribs MED 45 - 60 minutes Grill, turning
occasionally.
During last few
minutes, brush with
BBQ sauce, turn
several times.
Ham Steaks 1/2” (1.3 cm) HI 12 - 15 minutes Remove excess fat
from edge. Slash
remaining fat at 2-
inch intervals.
Grill, turning once.
Hot Dogs MED 5 - 10 minutes Slit skin before
cooking. Grill,
turning once.
F
ish
Grill, turning once.
Steaks 3/4” - 1” MED-HI 5 - 10 minutes Brush with melted
Halibut .9 - 1.4 kg butter, oil, or
Salmon marinade to keep
Swordfish fish moist.
Whole 4 - 8 ounces MED-HI 10 - 12 minutes Grill, turning once.
Catfish 110 - 230 g Brush with melted
Trout butter, oil, or
marinade to keep
fish moist.
Vegetables
Carrots Whole MED - LOW 35 - 40 minutes Scrub, don’t peel.
Wrap in foil and lay
directly on grill
grate.
Onions Whole LOW 20 minutes Butter, wrap in foil.
Turn often.
Potatoes Whole LOW 45 - 50 minutes Oil, wrap in foil.
Turn often.
Zucchini, Sliced (halves or MED 30 minutes Butter lightly to
Squash quarters) prevent sticking.
*NOTE: These times are recommendations only. V ariations in cut s of
meats and personal t aste may alter cooking times. Use your
discretion when grilling.
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