Char-Broil QUANTUM User manual

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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 avor of food you prepare with
the advanced Quantum®Infrared Cooking System. We suggest you take
a few moments to read the Assembly Manual to ensure your grill is as-
sembled correctly and completely and that you are familiar with both the
construction and operation before using your grill.
There are no hard and fast rules for cooking with your new Char-Broil®
grill - just some basic facts about how the grill works. Depending upon
your level of experience with outdoor cooking on either traditional gas or
charcoal grills, you will discover we’ve designed the Quantum®Infra-
red Cooking System to be a useful tool for you to prepare great tasting
meals the way you like and want. That’s why we say it’s “Infrared Grilling
Made Easy™.”
The Char-Broil®grill with the Quantum®Infrared Cooking System has
an exclusive and patented infrared cooking system that gives you a wide
range of control over the temperature and style of grilling, barbequing
and rotisserie cooking you enjoy. Plus, having a convenient and versatile
side burner to complement your grilling experience makes your grill a
complete outdoor cooking unit. Use this grilling guide as an introduction
to get started cooking with your new Char-Broil®grill. Also, look for the
Sizzle on the Grill Recipe book packed inside the box or grill. It’s lled
with great recipes and offers.
The most important thing you can do rst is register your grill to activate
your warranty and provide important information so that we can be more
helpful when you need us. Please complete the warranty registration
card found on the last page of your owner’s manual or save a stamp and
visit us at www.charbroil.com to register quickly and easily.
When you register, be sure to sign up for our FREE email newsletter
called Sizzle on the Grill. Each week you’ll get tips, recipes, party ideas
and have the opportunity to enter great promotions and giveaways. We
never sell or distribute your contact information. We want your Char-Broil®
experience to be Great! - and this is one way we can stay in touch.
Happy grilling!
Infrared Grilling Made Easy™

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First Time Use
Read your Assembly Manual and ensure the grill is put together properly.
Attaching your LP Tank (check your Assembly Manual for complete info):
1. LP cylinder must be properly secured onto grill.
(Refer to assembly section.)
2. Turn all control knobs to the OFF position.
3. Turn LP cylinder OFF by turning hand-wheel clockwise to a
full stop.
4. Remove the protective cap from LP cylinder valve. Always use cap
and strap supplied with valve.
5. Hold regulator and insert nipple into LP cylinder valve. Hand
tighten the coupling nut, holding regulator in a straight line with
LP cylinder valve so as not to cross-thread the connection.
6. Turn the coupling nut clockwise and tighten to a full stop. The
regulator will seal on the back-check feature in the LP cylinder
valve, resulting in some resistance. An additional one-half to
three-quarters turn is required to complete the connection.
Tighten by hand only – do not use tools.
Since 1995, all regulators (the
part that attaches to the gas tank
to regulate the flow of gas) have
included a safety feature that
restricts the gas flow in the event
of a gas leak. You can inadver-
tently activate this safety feature
without having a gas leak. This
typically occurs when you turn
on the gas using the grill control
knob before you turn on the gas
on LP tank valve. If the gas regula-
tor safety feature activates, the
grill will only reach temperatures
between 250°Fand 300°F even
with all burners on the high setting.
Temperature
The temperature gauge in the hood of your new grill measures air tem-
perature. The Quantum Infrared Cooking System is hot and can reach
temperatures up to 700˚F degrees at the cooking surface. The air tem-
perature inside your grill will never be as hot as the temperature at the
cooking surface.
Getting started
Regulator
Coupling Nut

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If your grill is not getting hotter than 250°F to 300°F these steps
should be taken rst to reset the gas regulator safety device:
1. Open the grill lid.
2. Turn off all knobs on the control panel in front.
3. Turn off the tank knob.
4. Disconnect the regulator from the LP tank.
5. Wait 30 seconds.
6. Reconnect the regulator to the LP tank.
7. Slowly open the LP tank knob all the way. Do not put
excessive force on the valve at the full open position to avoid
damaging the valve.
8. Turn on the appropriate control knob and light the grill per the
instructions on the control panel.
An illustration of this process is included in the Assembly Manual
or go to www.charbroil.com for more information.
Remove all Point-of-Purchase advertising material from all grill surfaces
before rst use.
We recommend letting your grill cook on it’s highest setting for 15-20
minutes prior to your rst use. This aides in removing the oils used dur-
ing manufacturing.
Pre-Heating Your Grill
Just like your home oven, the Char-Broil Quantum grill should be
pre-heated to provide optimum performance. Preheat the grill on high for
10-15 minutes – longer if weather conditions require.
Please refer to the lighting instructions inside the assembly manual if
you have questions about how to light your grill. A match-light chain and
hole is provided for your convenience.

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Cooking with Infrared Energy
Cooking on your Char-Broil grill with Quantum is a hands-on, interactive ex-
perience. The Quantum infrared cooking system cooks at a higher temperature
than what you may be used to. As you get to know how your grill cooks, you
may need to turn your food faster as it will cook in less time. Here are some
ideas that may help you:
• 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, sh or fowl with a light spray of high heat oil
like canola.
• When using a sauce or glaze with excess sugars, brush on food dur-
ing the nal 10 minutes of cooking. Excess sugars will burn and turn to
carbon and that’s not the smoke avor you want! Keep in mind, use of
excessive marinades will also require extra cleaning afterwards.
Until you get used to cooking on the Char-Broil grill with Quantum, you
may want to adjust your regular cooking times. If you are familiar with
cooking on a well-prepared charcoal re, your sense of timing will be more
easily adaptable to the Quantum infrared cooking system. If you are used
to cooking on open-ame gas burners, reduce the heat settings you nor-
mally use by at least 30% and the cooking time by about half. After some
experience you’ll have a sense of what temperature setting and cooking
times best work for you and deliver the results you want.
Cooking with Wood Chips
For added smoke avor when grilling
or barbequing - wood chips can be
placed between the cooking grates. No
need to pre-soak, you can drop wood
chips right out of the bag. NOTE: Do
NOT place wood chips directly under
greasy foods as this can increase risk
of are up.
Here are some hardwood varieties that work particularly well with foods:
Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary
and Sasafrass
Tips & Tricks

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Preventing Flare-Ups
Your new grill is inherently designed to avoid flare-ups; however, you can great-
ly reduce the chance of getting a flare up. Here are some suggestions:
• When searing fatty foods, leave the grill lid cover in the open position.
• Try to keep your grill away from windy areas. Wind forces oxygen
between the grates which can result in are-ups.
• During cooking, if grease pools, remove food (if possible) and turn
burners on high with the grill lid open until grease has burned off.
• Cook food on the center of grilling grates and avoid placing food over
the gaps between grates.
Infrared Grilling 101
Grilling with 100% infrared energy is quite simple. You’ll succeed with burgers,
dogs or steaks usually on your very first try. With experience, you will learn
how to work with your grill, creating more imaginative meals all the time.
This knowledge makes up the art of grilling.
Direct Cooking
Infrared energy is perfect for direct cooking steaks, chops and other meats
as it can achieve very high searing temperatures. The infrared energy af-
fects meat by rst searing the outside and penatrating 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) During indirect
cooking, meat will lose fat and other drippings.
Rotisserie Cooking
Rotisserie burners are not needed with this grill. Simply use a Char-Broil
Rotisserie over your Quantum Imfrared Cooking system. Always rotis-
serie on Low as indicated on the burner control knob. Check frequently
to ensure proper cooking. It is ok to rotisserie with the lid open if you
need more room.
Searing
Searing meat is all about creating a avor “crust” and capturing internal
juices so meat remains moist on the inside and every bite is delicious.
Whether you’re grilling a steak with direct heat or slow roasting a pork
shoulder, getting a good “crust” on the outside of the meat as soon as pos-
sible will help to ensure the avor and the moisture remain inside. What
is the crust? Natural proteins and sugars drawn to the surface of the meat
react to temperatures in the “Searing Range” of 300° F to 500° F. Sear-
ing creates what is also known as “The Maillard Reaction.” The Quantum

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Infrared Cooking System produces the perfect searing temperatures when
infrared energy impacts the surface of the meat. Here’s a good searing tip
for you to experiment with: Use a little coarse salt on your steaks, chops
and roasts - this helps draw proteins to the surface of the meat - and when
they get hit with the infrared energy this surface will sear and create that
delicious crust you love to taste. On a turkey or chicken use a light touch
of oil on the skin for the same effect. Sear the meat on the Quantum in-
frared burner using a higher setting and then lower the burner setting to
nish cooking. You may even want to use aluminum foil to “hold” cooked
food on the warming rack as you prepare the additional courses.
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 veg-
etables 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 mouthwatering meal.
Grilling the Perfect Burger
Ground beef with a 20 percent fat/80
percent lean ratio is best for a juicy
burger with a good, meaty texture.
• Form patties with gentle pressure
and don’t over-pack.
• Form a slight depression in the
middle of the patty so the edges
are slightly thicker than the cen-
ter. This will produce a less-round,
more evenly-cooked patty.
• Patties should be no more than 8
oz. and 1/2 inch thick.
• Set Quantum to Medium and grill for 3 to 4 minutes per side until the
meat is no longer pink or when a thermometer inserted from the side to
the center reads at 160˚F degrees.
How to Grill a Succulent Beef Steak
Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, New York
strip, and shell steak are the best. Fibrous steaks, like skirt and flank, also taste great
grilled–especially when thinly sliced on the diagonal. Restaurant quality steaks are
graded by the U.S.D.A. as either ‘choice’ or ‘prime’ and have not been frozen.
• The meat should be at room temperature, seasoned lightly with kosher
salt (to help draw out the proteins in the meat) and ground pepper. Lightly

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oil the surface with canola or other high
smoke-point oil.
• Set Quantum to HIGH and place the
steaks on the grate, lined up in the same
direction.
• Cook steaks on each side 2 to 3 minutes
for a steak 1/2 inch thick, 3 to 4 minutes
for a steak 1 inch thick, 4 to 6 minutes
when 1-1/2 to 2 inches thick.
• Always turn the steak with tongs or a
spatula; never use a fork. The holes made
by a fork allow the juices to escape.
• To check for doneness you can use your nger pressed on the meat:
rare meat moves easily when pressed with your nger while a well done
steak is stiff; medium-rare is right in the middle. This is a skill that will
develop with practice. You can also use an instant read thermometer in-
serted from the side of the steak, 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 ow 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.com
How to Grill Tender & Moist Pork
Cooking pork to 160˚F. is considered safe and yields a much juicier piece of
meat. One way to determine this, of course, is by using a meat thermometer.
Depending on the thickness, cut, grain of the meat and the amount of fat,
muscle and bone, the cooking time for pork can vary considerably. Final cook-
ing time to generate the proper internal temperature depends on the thickness
of the meat and the heat of the grill.
Brining
Brining is a process similar to marination in which meat (most often pork
or chicken) is soaked in a salt solution (the brine) before cooking. Brining
makes cooked meat more moist by hydrating the cells of the muscle tissue
before cooking, and traps water molecules and holds them during cooking.
This prevents the meat from drying out, or dehydrating.
Brine larger cuts of pork like shoulders, racks, roasts and even pork chops.

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Char-Broil’s EZ Basic Brine recipe is:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups hot water
Thoroughly mix all the ingredients, place meat in an appropriate sized
sealable plastic bag and cover with brine. Place in refrigerator for 4-24
hours depending upon size of meat. Remove and rinse, pat dry and al-
low to come to room temperature before adding rub or other seasonings.
Injecting Flavors
Flavors and moisture can be added by injecting meat with marinade solu-
tions under cold conditions before cooking. Needle injectors are used to incor-
porate 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.
• As you near the end of the estimated cooking time, cut into the meat
near the bone to determine doneness before pulling the meat off the grill.
(A pork chop is cooked when the meat is no longer pink near the bone.)
• Brush glazes or sauces that contain any sweet ingredients like
sugar or honey during the last few minutes of grilling to prevent them
from charring.
Preparing Pork Ribs
There are several varieties of ribs and
each requires it’s own technique to bring
out the best flavors and textures. These
tips are general rules to consider when
cooking any pork rib.
• Before cooking apply a dry blend of
herbs and spices to suit your tastes
and compliment the avor of the
meat.
• Set Quantum to Low.
Important points to consider for grilling pork ribs with
Quantum:
1. Unlike other grills, the Quantum grill emits infrared energy. It will sear
the outside, penetrating the meat and sealing it so the internal moisture
will remain.