Char-Broil Tru-Infrared User manual

1
GB
Congratulations and welcome to ownership of your
new Char-Broil®TRU-Infrared™ grill. It is our sincere
hope that by reading this guide and with a little
practice you will come to fully enjoy the tender juici-
ness and delicious avor of food you prepare with
the advancedTRU-Infrared cooking technology.We
suggest you take a few moments to read the product
guide to ensure your grill is assembled 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 TRU-Infrared grill - just
some basic facts about how the grill works. Depending on your level of experience with
outdoor cooking on either traditional gas or charcoal grills, you will discover we’ve designed
theTRU-Infrared cooking system to be a useful tool for you to prepare great tasting meals the
way you like and want.
Your Char-BroilTRU-Infrared grill has an exclusive infrared cooking system that gives you a
wide range of control over the temperature and style of grilling, barbecuing and rotisserie
cooking you enjoy. Use this grilling guide as an introduction to get started cooking with your
new Char-Broil TRU-Infrared grill.
HAPPY GRILLING!
TRU-INFRARED™
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 1 3/22/17 11:31 AM

2
GB
WHAT TRU-INFRARED™ MEANS
A Char-BroilTRU-Infrared grill promises outdoor cooks much juicier food and prevents
flare-ups and hot spots. These five benefits of TRU-Infrared set the stage for a great
grilling
experience, every time.
HOW TRU-INFRARED™ WORKS
The science behindTRU-Infrared tells a juicy story. Unlike traditional convective gas
grills, Char-Broil TRU-Infrared limits the hot air that comes into contact with the food.
Our exclusive emitter generates infrared heat - searing at the highest temperature or
cooking slowly at the lowest of lows.
While convective heat destroys the moisture barrier, infrared heat penetrates without
drying - locking in natural juices and flavors.
Up to 50% juicier food
Prevents flare-ups
100% uniform heat
Up to 30% less gas consumption
Large temperature range
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 2 3/22/17 11:31 AM

3
GB
GETTING STARTED
FIRST TIME USE
Read your product guide and ensure the grill is put together properly. Remove all advertising
material from all grill surfaces before rst use. We recommend letting your grill cook on its
highest setting for 15-20 minutes prior to your rst use. This aids in removing the oils used
during manufacturing. (This is not necessary for the sideburner if your grill is so equipped.)
PREHEATING YOUR GRILL
Just like your home oven, the Char-Broil TRU-Infrared grill should be preheated to
provide optimum performance. Preheat the grill on high for 10-15 minutes, or longer if
weather conditions require. Please refer to the lighting instructions inside the product
guide if you have questions about how to light your grill. A match-light chain and ac-
cess hole is provided for your convenience.
TEMPERATURE
Your new Char-Broil features a large, easy-
to-read temperature gauge mounted in
the lid. This gauge has been calibrated to
measure the average temperature at the
cooking surface. One of the advantages
of theTRU-Infrared cooking system is
that it allows you to cook at a wide range
of temperatures. After some experience
you will learn what temperature setting
and cooking times work best for you and
deliver the results you want.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 3 3/22/17 11:31 AM

4
GB
INFRARED GRILLING 101
INFRARED HEAT
Infrared energy 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. Most
electromagnetic energy can cause heating but infrared is the perfect choice for cooking.
Traditional convection grills heat with hot air, and can dry out your food.With infrared grills,
infrared frequencies strike the food and cause the molecules to vibrate, thereby creating the
heat that cooks your food.
All meat has a moisture saturated boundary layer.
Convection heat dries out this boundary layer
while cooking, where as infrared energy is able to
penetrate this boundary layer without displacing it.
That is why a hamburger will shrink more on a con-
vective grill than on an infrared grill.The results are
that cooking with infrared energy provides more
juicy and avorful results. High end restaurants
have known for years that cooking with infrared
produces the best steaks, and now Char-Broil is
bringing this same technology to your backyard!
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, 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 during 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 that excessive marinades will require extra cleaning afterwards.
GAMMA RAYS X-RAYS ULTRAVIOLET VISIBLE LIGHT INFRARED MICROWAVE RADIO WAVES
SHORT WAVELENGTH LONG WAVELENGTH
1nm 1µm 1mm 1km1m
INFRARED CONVECTION
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 4 3/22/17 11:32 AM

5
GB
Until you get used to cooking on the Char-BroilTRU-Infrared grill, 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 theTRU-Infrared cooking system. If you are
used to cooking on open-ame gas burners, reduce the heat settings you normally 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
Wood chips can be placed on cooking grates for added smoke avor when grilling and
barbecuing.You can drop wood chips right out of the bag with no need to pre-soak them
rst. NOTE: Do NOT place wood chips directly under greasy foods as this can increase the risk
of are up.
Here are some hardwood varieties that work particularly well with
foods: Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak,
Rosemary and Sassafras.
PREVENTING FLARE-UPS
Your TRU-Infrared cooking system was designed to eliminate flare-ups during normal use. Engineered
perforations keep flames in the firebox beneath the cooking grate and away from your food. However, under
certain conditions, you may experience a flare-up on top of the cooking grate. The following tips can help
reduce the chance of this occurring.
When searing fatty foods, leave the grill lid 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 o.
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 aects meat by rst searing the outside
and penetrating inside so the meat is cooked to juicy perfection.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 5 3/22/17 11:32 AM

6
GB
INDIRECT COOKING
Place the meat on one side of the grill and turn theTRU-Infrared burners on the other side of
the grill to the setting that will deliver the desired cooking temperature (generally between
93°C and 149°C). 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
TRU-Infrared cooking system. Always rotisserie on LOW as indicated on the burner control
knob. Check frequently to ensure proper cooking. It is okay to rotisserie with the lid open if
you need more room. This allows for the rotisserie spit rod to sit higher above the cooking
surface. Always rotisserie cook with your grates in place.
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 possible 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 149°C and above. Searing creates what is also known as“The Maillard
Reaction. ”TheTRU-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 experi-
ment 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 eect. Sear the meat on aTRU-Infrared grill by rst using a
higher setting, then lower the burner 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 BARBECUE… WHAT’S THE DIFFERENCE?
These words are often used interchangeably, but there is actually quite a dierence. 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. Barbecuing 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 barbecue it slow… either route takes you to a mouth watering meal.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 6 3/22/17 11:32 AM

7
GB
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 center.This will produce a less-round, more
evenly-cooked patty.
Patties should be no more than 3.6 kg and
1.3 cm thick.
Set grill to medium heat and cook 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 71˚C.
HOW TO GRILL A SUCCULENT BEEF STEAK
Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, rump steak,
and shell steak are the best. Fibrous steaks, like skirt and ank, also taste great grilled–es-
pecially when thinly sliced on the diagonal.
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 oil the surface
with canola or other high smoke-point oil.
Set grill to high temperature 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 1.3 cm
thick, 3 to 4 minutes for a steak 2.5 cm thick, 4 to 6
minutes when 3.8-5 cm 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 sti, and medium-rare is right in the middle.This is a skill that will develop with practice.
You can also use an instant read thermometer inserted from the side of the steak, preferably
through any fat on the edge and only when your experience suggests they are nearly done.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 7 3/22/17 11:32 AM

8
GB
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 exte-
rior, giving you a juicer steak.
Always cut meat across the grain to preserve tenderness.
HOW TO GRILL TENDER & MOIST PORK
Cooking pork to 63˚C with a three-minute rest time 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 cooking 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.
Char-Broil’s EZ Basic Brine Recipe
60 ml kosher salt
60 ml packed brown sugar
960 ml hot water
1. Thoroughly mix all the ingredients, place meat in an appropriate sized sealable plastic bag
and cover with brine.
2. Place in refrigerator for 4-24 hours depending upon size of meat.
3. Remove and rinse, pat dry and allow to come to room temperature before adding rub or
other seasonings.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 8 3/22/17 11:32 AM

9
GB
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.
As you near the end of the estimated cooking time, cut into the meat near the bone to
determine doneness before pulling the meat o the grill.
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 grill to low temperature.
Important points to consider for grilling pork ribs with TRU-Infrared:
1. Unlike other grills, theTRU-Infrared grill emits in-
frared energy. It will sear the outside, penetrating
the meat and sealing it so the internal moisture
will remain.
2. Cook the ribs for 1/2 - 1 hour depending upon
how much meat, bone and fat they contain. Baste
the ribs with a light coating of apple cider vinegar
during the last 10 minutes.
3. If desired, you can brush on a glaze of barbecue
sauce or marmalade during the nal 10 minutes
instead of the apple cider vinegar.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 9 3/22/17 11:32 AM

10
GB
4. Drop smoke chips directly on or between the cooking grates.This will add smoke avor to the ribs.
5. Determining when pork ribs are done can be tricky and color is not an indication of
doneness. Smoke from burning wood chips can turn the interior of the meat pink and
leave you with the impression that it’s not cooked. If you can move the rib bones back
and forth without a lot of resistance the meat is cooked. A better judge is to remove the
ribs after an hour and use an instant read thermometer inserted into the thickest part of
the meat away from the bone.
6. Infrared energy cooks dierently than conventional gas or charcoal grills - the outside of
the ribs will be crusty and the inside will be moist.
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 TRU-Infrared Cooking System:
Set grill to medium-high heat.
We recommend you lightly brush or spray vegetables with olive oil before grilling to add
avor, promote sear marks, and keep them from drying out and sticking to the grill.
Grilled vegetables are usually served as a side dish with other grilled foods, but they can also
be served as a main course, drizzled with plain or avored olive oil.
In general, vegetables benet from direct, high-heat grilling methods.
Mushrooms and other small vegetables can be grilled whole. Larger vegetables just need to
be sliced or cut into wedges.
Start vegetable over medium-high heat to sear their skins, turning every 1-2 minutes.Then,
move to low heat to nish cooking, turning occasionally.
The easiest way to tell if vegetables are cooked is to pierce them with a fork or skewer. If it
goes in easily, the vegetables are done.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 10 3/22/17 11:32 AM

11
GB
VEGETABLE GRILLING CHART
VEGETABLE ESTIMATED COOKING TIME SETTING
CORN
In husks or foil - soak 20 -30 minutes.
Without husks.
30-40 minutes (total)
5-7 minutes
Medium/High
MUSHROOMS
Portobello
Regular
3-4 min/side
2-4 min/side
Medium/High
ONIONS
Quartered
Sliced
10-12 min/side
4-8 min/side
Medium/High
PEPPERS
Whole
Cut in half
16-20 min, let skin color
8-12 min
Medium/High
SQUASH
(yellow and zucchini)
Sliced
Halved lengthwise
4-6 min/side
8-12 min (total)
Medium/High
TOMATOES
Sliced
Whole
2-4 min/side
8-24 min (total)
Medium/High
* This chart is oered as a broad guideline for cooking times. Refer to times in individual recipes for more specic cooking times.
GRILLING PERFECT SEAFOOD
Grilling adds a light, smoky flavor to seafood and, like
sautéing, also sears food - giving it a crisp, savory outer
crust. Whole fish, firm-fleshed steaks, shrimp and scallops
do well on the grill. Mollusks such as oysters, clams and
mussels are sometimes grilled in the shell and, although
grilling causes the shell to open, it does little to actually
enhance the flavor.
Set grill to medium.
To keep sh from sticking to the grill, make sure
the cooking grate is clean and very hot before you start to grill. Rub it quickly with a paper
towel dipped in a little oil before you put the seafood on the grill.
Whole sh such as snapper, pompano, and sea bass must be handled carefully so they don’t
stick and fall apart. Firm sh steaks such as tuna, swordsh, and shark are particularly good
on the grill because they hold together well and don’t stick.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 11 3/22/17 11:32 AM

12
GB
Grilled shrimp or prawns 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 o the grill.
GRILLING WITH A PLANK
Before you begin cooking with a plank it
must be soaked.This helps to keep food
moist while cooking, creates a more even
cooking rate, and lends more of the avor
characteristic of the wood you have selected.
Soaking a plank prior to cooking also reduces
its burn rate and prolongs the life of the
plank. Be sure to soak the plank prior to each
cooking session, even if the plank has been
used before.
Many liquids such as fruit juices, vinegar,
wine and other alcohols can also be used,
although water is the most commonly used liquid for soaking. Immersing the plank in these
dierent liquids renders their faint avors into the food being cooked. Soaking times for
planks should be at least one hour, but like marinating, can be longer based on personal
preference. Also, the size and type of wood helps determine soaking times.
Once the plank has been prepared by soaking in water, place it on the grill, cooking side
down, and preheat the grill to medium for approximately ve minutes.This allows the plank
to dry.The plank should not be allowed to catch re. Once the plank is preheated, brush a
light coating of oil onto the cooking side of the plank. This seasons the wood and keeps the
food from sticking.
YES, FRUITS ARE GOOD ON THE GRILL TOO!
Lightly grilling fruit (especially stone fruits) caramelizes their natural sugars, which enhances their flavor
and provides an attractive “grill mark”.
Set grill to medium.
Be sure to put fruits on a liberally oiled cooking grate to avoid sticking.
Slice fruit in half and remove pits. Grill with pulp side down. Grill until tender.Turn only once.
Grill the fruits until they are lightly browned.You want them to be tender but not mushy
when gently pierced with a sharp knife.The key for grilling fruits is to use low heat.
Fruits don’t take long to cook on the grill (about 3 to 5 minutes).Thicker pieces of fruit, such
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 12 3/22/17 11:32 AM

13
GB
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 cook-
ing times short for ripe fruit to prevent it from getting mushy.
Try these ideas for including grilled fruits in your meals:
Cut fruit, such as apples, pears, mangoes, pineapples, and peaches into chunks and brush
lightly with canola oil before grilling. Put pineapple slices or bananas sliced lengthwise
directly on the grill. A touch of cinnamon or brown sugar to nish the grilled fruit is tasty!
GRILLING GREAT CHICKEN EVERY TIME
Grilled chicken is one of the most popular grilled foods. There
are some simple steps you can take to ensure your grilled
chicken turns out beautifully browned and cooked thoroughly
while also remaining moist and tender.
Consider brining the chicken pieces overnight.
Brining adds moisture and tenderizes the meat
(see pg 8).
Completely thaw chicken before grilling so that
it cooks more evenly.Whenever possible, defrost
chicken in the refrigerator. Defrost chicken in the
microwave only if it will be immediately put on the grill. Chicken in airtight bags may be
defrosted in cold tap water. Change the water every 30 minutes. Chicken defrosted in the
microwave or by the cold water method should be cooked before refreezing.
Keep raw chicken and cooked chicken apart! Use a dierent platter to serve the grilled
chicken from the plate that was used to carry the raw chicken to the grill. Also, either discard
raw poultry marinade, or boil it for at least 2 minutes before serving it with cooked chicken.
If you are packing for a picnic keep uncooked chicken in a cooler with ice or cold packs until
ready to grill.The temperature in the cooler should stay below 4˚C. If the day is hot, remem-
ber that chicken should not remain out longer than an hour after it is grilled.
If possible, allow the chicken to come up to room temperature prior to grilling. This should
take only about 20 minutes. Grilling cold chicken will delay the overall cooking time and can
result in an overcooked exterior with under-cooked interior.
When you grill chicken parts, remember that a dierent thickness will aect the grilling
time and so will the fat content. As a general rule, white meat takes less time than dark
meat, while breasts and thighs will take longer than wings.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 13 3/22/17 11:32 AM

14
GB
Set grill to medium and cook until a meat thermometer inserted into the thickest part of the
meat reaches 74˚C. Be sure the thermometer does not touch the bone.The infrared energy
of theTRU-Infrared cooking system will lightly sear the outside of the chicken, skin or skin-
less, and help seal in the moisture.
Be sure to remove the grilled chicken and cover it lightly with aluminum foil; then let it rest
for several minutes as the internal temperature will continue to rise and the chicken will
nish cooking.
If you enjoy sauce or glaze on your grilled chicken, we recommend brushing it on lightly dur-
ing the nal 10 minutes of grilling.
Consider using a dry rub on the outside of your chicken up to 24 hours before grilling to
enhance avors.
HOW TO COOK WITH A ROTISSERIE
Rotisserie cooking is best for larger cuts of meat, such as roasts, whole poultry, and pork.
Rotisserie cooking has its own set of simple rules:
A rotisserie that turns at a constant speed allows the same degree of heat to cook every cen-
timeter of the food.The food holds its moisture better than in an oven because the surface
of the food sears quickly and therefore seals in natural juices.
Marinate and baste with any combination of liquids, herbs and spices, but keep sugar
ingredients to a minimum. Avoid basting with a sauce that has high sugar content until the
last 10 minutes of cooking to prevent the sauce from charring.
As with grilling, many factors such as wind, air temperature, and the size and thickness of
the food aect the performance and actual cooking times of your rotisserie. Recipes can only
give approximate cooking times.
Keep the pieces of food, such as cut-up chicken, as equal in size as possible to ensure
consistency in the cooking time. For larger food, such as a roast, make sure that the food is
balanced on the spit rod before placing it over the grill.
Poultry wings and legs, which may move around on the rotisserie, should be trussed or tied
securely to the body with heavy cotton kitchen twine.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 14 3/22/17 11:32 AM

15
GB
ROTISSERIE COOKING TIMES
MEAT APPROXIMATE COOKING TIME
Chicken 18 minutes per .5 kg
Game hen 15 minutes per .5 kg
Duck 18 minutes per .5 kg
Leg of lamb 30 minutes per .5 kg
Pork loin 30 minutes per .5 kg
Boneless rib roast 30 minutes per .5 kg
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. For an accurate reading do not touch the bone.To avoid overcooking the food, check the
temperature about 15 to 20 minutes before the nal estimated cooking time. The tempera-
ture will rise more rapidly at the end of the cooking time than at the beginning.
Unlike oven roasted food, rotisserie grilled food does not increase in temperature and does
not continue to cook after it is taken o the rotisserie. However, all roasts should rest 5 to 10
minutes after cooking to allow the juices to settle and to make carving easier. When remov-
ing the rotisserie spit rod from the grill, always use hot mitts as the spit rod can get very hot.
ROTISSERIE ROASTED CHICKEN
You want to make the chicken as round as possible to ensure it is balanced, so truss the bird
with kitchen twine. Cross the drumsticks and tie them together.Tie the wings together with
another string from the rst joint to the tips around the back of the chicken.
Run the spit rod through the open body cavity, parallel to the backbone. It will run out
through the body opening. Make sure it is centered.
Attach the forks on the spit rod to the breast and tail areas. Be sure the forks press tightly so
the chicken is secure.
For additional stability and avor a lemon or other round food item can be placed onto the
rod inside the chicken.
Before you put it on the grill, roll the spit rod in the palms of your hands. It should turn
easily, but if it is heavier on one side than the other, the bird isn’t balanced. Adjust the forks.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 15 3/22/17 11:32 AM

16
GB
ROTISSERIE ROASTED PORK, BEEF, OR LAMB
With a rotisserie, your roast will brown and self baste to perfection while you relax. Follow
these few simple instructions and enjoy!
Insert the rotisserie rod lengthwise through the center of the roast.
Adjust the holding forks and test balance (uneven weight distribution can place unneces-
sary strain on the rotisserie motor).
USDA RECOMMENDED
SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts & Whole Pork 63˚C ( WITH A THREE-MINUTE REST TIME )
Fish 63˚C
Beef, Veal, Lamb and Pork–Ground 71˚C
Egg Dishes 71˚C
Turkey, Chicken & Duck - Whole, Pieces &
Ground
74˚C
NOTE: Always use a meat thermometer to ensure proper doneness.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 16 3/22/17 11:32 AM

17
GB
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 o theTRU-Infrared cooking system also makes clean-up a breeze!
CHAR-BROIL TRU-INFRARED ROUTINE MAINTENANCE
The more you use yourTRU-Infrared grill the better it will cook. In order to keep it performing
at its peak, it does require some maintenance.
After each use, it is advised that you burn o any excess grease and food debris that has
accumulated on your grates.Turn grill to HIGH and close the lid. Leave it on for around 15
minutes and this should turn debris to ash. After the grill has cooled down, the cooking
grates should be cleaned regularly with a heavy-duty grill brush. Burned or baked on debris
can be removed from the grate using the included cleaning tool. It is much easier to clean
food particles while warmth is still present, then after the food particles have completely
cooled and hardened.
Periodically, as food debris accumulates on the infrared grates, it is recommended that the
grates be removed from the grill so that they can be cleaned and ash removed. Before you
remove the grates, use the Grate CleaningTool to remove burned or baked-on debris. Remove
the grates from the grill and brush them with a heavy-duty grill brush. Baked-on food par-
ticles can be removed with the metal scraper on the backside of your grill brush or by using
the handle of your Grate CleaningTool,which has been specially designed to clean the grates.
Performance™
TRU-Infrared™
Professional™
TRU-Infrared™
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 17 3/22/17 11:32 AM

18
GB
GENERAL CLEANING
Plastic parts:Wash with warm soapy water and wipe dry. Do not use abrasive cleaners,
degreasers or a concentrated grill cleaner on plastic parts.This can result in damage and
failure to the parts.
Porcelain surfaces: Because of glass-like composition, most residue can be wiped away
with baking soda/water solution or glass cleaner. Use non-abrasive scouring powder for
stubborn stains.
Painted surfaces:Wash with mild detergent or non-abrasive cleaner and warm water.Wipe
dry with a soft non-abrasive cloth.
Stainless steel surfaces: Stainless steel can rust under certain conditions.This can be caused
by environmental conditions such as chlorine or salt water, or improper cleaning tools such as
wire or steel wool. It can also discolor due to heat, chemicals, or grease build-up. To maintain
your grill’s high quality appearance, wash with mild detergent and warm water, or use a
stainless steel grill cleaner. Baked-on grease deposits may require the use of an abrasive
plastic cleaning pad. Use only in direction of brushed nish to avoid damage. Do not use
abrasive pad on areas with graphics.
INSECTS
Spiders like to make their homes in the venturi tubes of grills.These must be inspected
and cleaned regularly to ensure there are no blockages. Refer to your product guide for
complete information.
STORING YOUR GRILL
Clean cooking grates.
Store grill in a dry location.
When patio gas tank is connected to grill, store outdoors in a well ventilated space and out
of reach of children.
Cover grill if stored outdoors.
Store grill indoors ONLY if patio gas tank is turned o, disconnected, and removed from grill.
Never store patio gas tank indoors.
When removing grill from storage, follow the‘Cleaning the Burner Assembly’instructions in
the Use and Care section of the product guide.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 18 3/22/17 11:32 AM

19
GB
ROUTINE SERVICE &
MAINTENANCE CLEANING SCHEDULE
Regular cleaning will do wonders in terms of prolonging the life of your grill.
EACH
USE EVERY 6 MOS.
CLEAN COOKING GRATES
CLEAN/INSPECT FIREBOX
CHECK GAS SUPPLY HOSE(S) FOR CRACKS/LEAKS
CHECK GAS REGULATOR FOR LEAKS
CHECK THAT ALL GAS FITTINGS ARE TIGHT
CLEAN/INSPECT BURNERS AND VENTURIS
Refer to your product guide for more information on trouble shooting and care and maintenance
of your new grill.
TRU-INFRARED GRILL CLEANING/MAINTENANCE LOG DATE DONE
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 19 3/22/17 11:32 AM

20
GB
17.125217
NOTES
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 20 3/22/17 11:32 AM