Char-Broil Tru-Infrared User manual

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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™
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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
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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