14
Operation
B
Using the Sear Station
Searing is a direct grilling technique used on meats,
such as steak, poultry parts, fish and chops. Searing
browns the surface of the food at a high temperature. By
searing both sides of the meat, you caramelize the food
surface, creating a more desirable flavor.
Ignition of the sear burner
is the same as ignition of a
main burner, each burner ignites independently.
1) Open the lid and ignite all of the burners,
including the sear burner . Refer to USING THE
ELECTRONIC IGNITION SYSTEM TO IGNITE THE
GRILL.
2) Preheat the grill with the lid closed and with all
burners on the start/high
position for 10 to 15
minutes or until thermometer registers 500° F
(260° C).
3) After preheating, leave the sear burner control
knob
and the adjacent burner control knobs in
the start/high position (A). The sear burner works
in tandem with adjacent burners (B). The remaining
burner(s) can be turned to o or low.
4) Place meat directly over the sear station
and close
lid. Sear each side anywhere from one to four
minutes (C), depending on the type and thickness
of meat. Once searing is complete, the meat can be
moved to moderate heat over and cooked to your
desired doneness.
Note: Always cook with the lid closed to achieve maximum
heat and to avoid flare-ups.
As you gain experience using the sear station we
encourage you to experiment with dierent searing
times to find the results that work best for your taste.
To Extinguish Burners
1) Push each burner control knob in and then turn
clockwise all the way to the o position.
2) Turn gas supply o at the LP tank.
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