INFRARED HEAT GRILLING’S JUICY LITTLE SECRET™ 1
Infrared Heat. Grilling’s Juicy Little Secret™ Congratulations and welcome to ownership of your new Char-Broil® grill with the Quantum® Infrared cooking system. It is our sincere hope that by reading this guide and with a little practice you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with the advanced Quantum® Infrared cooking system.
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Getting started First Time Use Read your product guide and ensure the grill is put together properly. Remove all Point-of-Purchase advertising material from all grill surfaces before first use. We recommend letting your grill cook on it’s highest setting for 15-20 minutes prior to your first use. This aids in removing the oils used during manufacturing. (This is not necessary for the sideburner.
Seasoning Your Grates Just like a cast iron skillet, the stainless steel grates in the Quantum® Infrared cooking system will need to be seasoned prior to use. This is important as it will optimize cooking performance, make cleaning easier and inhibit rusting. While the grill is cold, coat all surfaces of the Quantum® Infrared cooking system (grates and emitter plate) with a high heat cooking oil (such as Canola or Peanut oil).
Quantum® Infrared grill with integrated grate level temperature gauges. These gauges provide the temperature right at the grate level, where your food cooks. This allows you to precisely monitor and control the cooking temperature of each individual cooking zone. Engineered to provide a superior grilling experience, these temperature gauges are only found on Char-Broil infrared grills. Infrared Grilling 101 Infrared Heat.
Cooking with Infrared Energy • Sear marks are best made on fresh sections of the grill. • Think about your meal and organize your food according to cooking techniques and required times as well as best use of the grilling area. • Coat each piece of meat, fish or fowl with a light spray of high heat oil like canola. • When using a sauce or glaze with excess sugars, brush on food during the final 10 minutes of cooking.
Direct Cooking Infrared energy is perfect for direct cooking of steaks, chops and other meats as it can achieve very high searing temperatures. The infrared energy affects meat by first searing the outside and penetrating inside so the meat is cooked to juicy perfection. Indirect Cooking Place the meat on one side of the grill, turn the Quantum® burners on the other side of the grill to the setting that will deliver the desired cooking temperature (generally between 225F and 300F degrees).
Auto-Clean™ Available on certain models. The innovative Auto-Clean™ feature allows for worry free grill cleaning without the hassle. After you are done grilling simply turn all of your main burners to high and push and turn the Auto-Clean™ valve to CLEAN. The high heat generated from the burners will turn all remaining food debris and grease to ash and will automatically shut the grill off after 15 minutes.
Grill or BBQ … what’s the difference? These words are often used interchangeably, but there is actually quite a difference. Grilling involves cooking your meat directly over high heat. Grilled foods are generally smaller pieces of meat and vegetables that make their way to the table faster. Barbequing is a slower way of cooking larger portions of meat. It takes time, but your end result is tender and juicy. So grill it fast or ‘Q it slow… either route takes you to a mouth watering meal.
preferably through any fat on the edge and only when your experience suggests they are nearly done. [R=130˚F M=140˚-150˚F W=165˚F] • Don’t overlook the last, most important step. Let the steaks rest for 2 to 3 minutes before you serve them. This allows the juices to flow back from the center of the meat to the exterior, giving you a juicer steak. • Always cut meat across the grain to preserve tenderness. There are more beef recipes at www.charbroil.
Injecting Flavors Flavors and moisture can be added by injecting meat with marinade solutions under cold conditions before cooking. Needle injectors are used to incorporate marinades directly into the thicker muscle pieces in meats. The brine or marinade is injected right where you need it. Additional tips to help you prepare pork • Use an instant read thermometer to check the internal temperature of the meat furthest from the bone and nearest to the center of the thickest part.
Grilling Vegetables Grilling gives vegetables a lightly smoked flavor and it doesn’t take much preparation. Here are several tips on grilling vegetables on the Quantum® Infrared Cooking System: • Set Quantum® to MEDIUM/HIGH. • We recommend you lightly brush or spray vegetables with olive oil before grilling to add flavor, promote sear marks, and keep them from drying out and sticking to the grill.
Use this chart as a general guide. Vegetable Grilling Chart Vegetable Corn In husks or foil 20 -30 minutes. Without husks.
• Whole fish such as snapper, pompano, and sea bass must be handled carefully so they don’t stick and fall apart. Firm fish steaks such as tuna, swordfish, and shark are particularly good on the grill because they hold together well and don’t stick. • Grilled shrimp are tastiest when the shell is left on. Lightly sprinkle the shrimp with salt. Grill them about 5 minutes until the shells turn pink. Serve hot off the grill. Grilling with a Plank • Before you begin cooking with a plank it must be soaked.
• Fruits don’t take long to cook on the grill (about 3 to 5 minutes). Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Thinly sliced fruit requires less time. Fruit can burn easily because of its sugar content, so watch it closely. Also, keep cooking times short for ripe fruit to prevent it from getting mushy.
• Set Quantum® to Medium and cook until a meat thermometer inserted into the thickest part of the meat reaches approximately 165˚F. Be sure the thermometer does not touch the bone. The infrared energy of the Quantum® Infrared cooking system will lightly sear the outside of the chicken, skin or skinless, and help seal in the moisture.
Rotisserie Cooking Times Meat Approximate Cooking Time Chicken 18 minutes per lb. Game hen 15 minutes per lb. Duck 18 minutes per lb. Leg of lamb 30 minutes per lb. Pork loin 30 minutes per lb. Boneless rib roast 30 minutes per lb. Checking for Doneness When Using a Rotisserie The easiest way to check for doneness is by using an instant read thermometer. Stop the rotisserie motor and insert an instant read meat thermometer into the deepest part of the food.
USDA Recommended Safe Minimum Internal Temperatures Beef, Veal, Lamb, Steaks & Roasts Fish Pork Beef, Veal, Lamb Ground Egg Dishes Turkey, Chicken & Duck Whole, Pieces & Ground 145˚ F 145˚ 160˚ 160˚ 160˚ F F F F 165˚ F NOTE: Always use a meat thermometer to ensure proper doneness. Please refer to the USDA for complete, up-to-date information. Our internal temperature chart is based on these standards for meat doneness. Check it out at www.isitdoneyet.
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Cleaning Your Grill Why Clean? We’ve all heard the saying ‘An ounce of prevention is worth a pound of cure’. This is great advice when it comes to keeping your grill clean. Besides the versatile cooking performance, the ability to burn off the Quantum® Infrared cooking system also makes clean-up a breeze! Quantum® Infrared Routine Maintenance The more you use your Quantum® Infrared grill the better it will cook.
which has been specially designed to clean the emitter plate. Lightly tap the grate and emitter plate together to remove baked-on debris and ash. Always coat the grates and emitter plates with a light coat of high-heat cooking oil after cleaning. This added layer of protection will ensure your Quantum® Infrared grill will be ready for your next grilling experience. Visit www.charbroil.com for videos and additional tips and tricks for cleaning your Quantum® grill.
Routine Service & Maintenance Cleaning Schedule Regular cleaning will do wonders in terms of prolonging the life of your grill. Go online to www.charbroil.com for the cleaning tips & tricks. each use Clean and oil cooking grates 4 Clean and oil infrared emitter 4 Clean/inspect 4 firebox Check gas supply hose(s) for cracks/leaks 4 Check gas regulator for leaks 4 Check that all gas fittings are tight 4 Clean/inspect every 6 mos.
Updates For updates to this guide and to find answers to your questions about Quantum®, go online to www.charbroil.com. At www.charbroil.com you have access to hundreds of grilling recipes. Sign up for the Sizzle on the Grill weekly newsletter, and recieve a new recipe each week from CB, our resident backyard grilling enthusiast. Thanks again from all the folks at Char-Broil and...
