15
Dimensions in parentheses are in
millimeters unless otherwise specified.
I N F R A R E D C H A R B R O I L E R
C H A R B R O I L E R C A R E
To keep the charbroiler looking its best, it is
recommended that you clean it after every use.
Charbroiler Grate
(porcelain-coated cast
iron): When cool, lift off and set in the sink.
U
se a soft bristle brush to remove food
particles from the grate. Pour very hot
water over the cooked-on residue. Cover
with wet dish towels and pour more hot
water over it. Allow the hot, moist condi-
tions to help loosen the residue. Remove
remaining soil with a soap-filled scouring
pad. Rinse and dry.
Charbroiler Frame
(stainless steel):
Remove from the range. Soak in hot water
and dish detergent. Wash thoroughly,
scrubbing with scouring pad, if needed.
Igniter
(ceramic): Avoid contact with the
igniter; it is fragile and can chip or break.
IMPORTANT NOTE:
Do not use any commer-
cial cleaners on any part of the charbroiler
assembly.
W O L F D U A L F U E L R A N G E S U R FA C E O P E R AT I O N
Allow the charbroiler surface to cool
sufficiently before cleaning.
C H A R B R O I L E R G R I L L I N G G U I D E
F O O D G R I L L I N G T I M E
Beef
Ground beef patties,
1
/4 lb (.1 kg),
1
/2" (13) thick 9–10 min (medium well)
Steaks,
1
/2"–
3
/4" (13-19) thick 11–13 min (rare)
14–16 min (medium)
17–18 min (well done)
Chicken
Breasts, boneless and skinless,
1
/2" (13) thick 12–13 min
Breasts, bone in 30–35 min
Thighs, boneless and skinless 25–30 min
Ham
Ham slice,
1
/2" (13) thick 4 min
Seafood
Shrimp, 16–20 per 1 lb (.5 kg) 10–12 min
Fresh Vegetables
Bell peppers, whole 20 min
Corn on the cob, husked 20–25 min
Corn on the cob, in the husk 30–35 min
Mushrooms 6 min
Refer to the Wolf Cooking Guide on pages 48–51 for additional information.
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