Use And Care Manual

12
SECTION 3
TRU-INFRARED™
Familiarize yourself with the key components of the TRU-Infrared
cooking system:
Filet Mignon
Grilled to perfection, but purchased separately.
Porcelain-Enameled
Cast Iron Cooking Grate
Retains and transfers heat to your food evenly.
Stainless Steel Infrared Emitter
Distributes infrared heat to your food and
protects from flare-ups.
Stainless Steel Gas Burner
Products the flame to provide heat to the system.
Stainless Steel Heat Tent
Protects the burners and ignition system underneath.
IN FR AR E D H EAT 101
Infrared heat is comprised of those frequencies just beyond the visible
light spectrum. Simply put, it is light that we cannot see, but our bodies
(and food) detect as heat. Walk out into the sunlight on a windy day.
While the wind moves the air, you can still feel the radiant heat from
the sun being transferred to your skin via infrared wavelengths. Most
electromagnetic energy can cause heating but infrared is the perfect
choice for cooking. Traditional convection grills heat the air. The hot air
is what cooks your food and dries it out. With your Char-Broil grill, in-
frared frequencies strike your food and cause the molecules to vibrate.
All meat has a moisture-saturated boundary layer. Convective heat dries
out this boundary layer while cooking, where as infrared heat is able to
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