Char-Broil Tru-Infrared User manual

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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:
t4FUHSJMMUPNFEJVNIJHIIFBU
t8FSFDPNNFOEZPVMJHIUMZCSVTIPSTQSBZWFHFUBCMFTXJUIPMJWFPJMCFGPSFHSJMMJOHUPBEE
øBWPSQSPNPUFTFBSNBSLTBOELFFQUIFNGSPNESZJOHPVUBOETUJDLJOHUPUIFHSJMM
t(SJMMFEWFHFUBCMFTBSFVTVBMMZTFSWFEBTBTJEFEJTIXJUIPUIFSHSJMMFEGPPETCVUUIFZDBO
BMTPCFTFSWFEBTBNBJODPVSTFESJ[[MFEXJUIQMBJOPSøBWPSFEPMJWFPJM
t*OHFOFSBMWFHFUBCMFTCFOFöUGSPNEJSFDUIJHIIFBUHSJMMJOHNFUIPET
t.VTISPPNTBOEPUIFSTNBMMWFHFUBCMFTDBOCFHSJMMFEXIPMF-BSHFSWFHFUBCMFTKVTUOFFE
UPCFTMJDFEPSDVUJOUPXFEHFT
t4UBSUWFHFUBCMFPWFSNFEJVNIJHIIFBUUPTFBSUIFJSTLJOTUVSOJOHFWFSZNJOVUFT
5IFONPWFUPMPXIFBUUPöOJTIDPPLJOHUVSOJOHPDDBTJPOBMMZ
t5IFFBTJFTUXBZUPUFMMJGWFHFUBCMFTBSFDPPLFEJTUPQJFSDFUIFNXJUIBGPSLPSTLFXFS*GJU
HPFTJOFBTJMZUIFWFHFUBCMFTBSFEPOF

VEGETABLE GRILLING CHART
VEGETABLE ESTIMATED COOKING TIME SETTING
CORN
*OIVTLTPSGPJMTPBLNJOVUFT
8JUIPVUIVTLT
NJOVUFTUPUBM
NJOVUFT
.FEJVN)JHI
MUSHROOMS
1PSUPCFMMP
3FHVMBS
NJOTJEF
NJOTJEF
.FEJVN)JHI
ONIONS
2VBSUFSFE
4MJDFE
NJOTJEF
NJOTJEF
.FEJVN)JHI
PEPPERS
8IPMF
$VUJOIBMG
NJOMFUTLJODPMPS
NJO
.FEJVN)JHI
SQUASH
ZFMMPXBOE[VDDIJOJ
4MJDFE
)BMWFEMFOHUIXJTF
NJOTJEF
NJOUPUBM
.FEJVN)JHI
TOMATOES
4MJDFE
8IPMF
NJOTJEF
NJOUPUBM
.FEJVN)JHI
* This chart is oered as a broad guideline for cooking times. Refer to times in individual recipes for more specic cooking times.

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t.BSJOBUFBOECBTUFXJUIBOZDPNCJOBUJPOPGMJRVJETIFSCTBOETQJDFTCVULFFQTVHBS
JOHSFEJFOUTUPBNJOJNVNAvoid basting with a sauce that hashigh sugar content until the
last 10 minutes of cooking to prevent the sauce from charring
t"TXJUIHSJMMJOHNBOZGBDUPSTTVDIBTXJOEBJSUFNQFSBUVSFBOEUIFTJ[FBOEUIJDLOFTTPG
UIFGPPEBòFDUUIFQFSGPSNBODFBOEBDUVBMDPPLJOHUJNFTPGZPVSSPUJTTFSJF3FDJQFTDBO
POMZHJWFBQQSPYJNBUFDPPLJOHUJNFT
t,FFQUIFQJFDFTPGGPPETVDIBTDVUVQDIJDLFOBTFRVBMJOTJ[FBTQPTTJCMFUPFOTVSF
DPOTJTUFODZJOUIFDPPLJOHUJNF'PSMBSHFSGPPETVDIBTBSPBTUNBLFTVSFUIBUUIFGPPE
JTCBMBODFEPOUIFTQJUSPECFGPSFQMBDJOHJUPWFSUIFHSJMM
t1PVMUSZXJOHTBOEMFHTXIJDINBZNPWFBSPVOEPOUIFSPUJTTFSJFTIPVMECFUSVTTFEPS
UJFETFDVSFMZUPUIFCPEZXJUIIFBWZDPUUPOLJUDIFOUXJOF
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
5IFFBTJFTUXBZUPDIFDLGPSEPOFOFTTJTCZVTJOHBOJOTUBOUSFBEUIFSNPNFUFS4UPQUIF
SPUJTTFSJFNPUPSBOEJOTFSUBOJOTUBOUSFBENFBUUIFSNPNFUFSJOUPUIFEFFQFTUQBSUPGUIF
GPPE'PSBOBDDVSBUFSFBEJOHEPOPUUPVDIUIFCPOF5PBWPJEPWFSDPPLJOHUIFGPPEDIFDLUIF
UFNQFSBUVSFBCPVUUPNJOVUFTCFGPSFUIFöOBMFTUJNBUFEDPPLJOHUJNFThe tempera-
ture will rise more rapidly at the end of the cooking time than at the beginning.
6OMJLFPWFOSPBTUFEGPPESPUJTTFSJFHSJMMFEGPPEEPFTOPUJODSFBTFJOUFNQFSBUVSFBOEEPFT
OPUDPOUJOVFUPDPPLBGUFSJUJTUBLFOPòUIFSPUJTTFSJF)PXFWFSBMMSPBTUTTIPVMESFTUUP
NJOVUFTBGUFSDPPLJOHUPBMMPXUIFKVJDFTUPTFUUMFBOEUPNBLFDBSWJOHFBTJFS8IFOSFNPW
JOHUIFSPUJTTFSJFTQJUSPEGSPNUIFHSJMMBMXBZTVTFIPUNJUUTBTUIFTQJUSPEDBOHFUWFSZIPU

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ROTISSERIE ROASTED CHICKEN
t:PVXBOUUPNBLFUIFDIJDLFOBTSPVOEBTQPTTJCMFUPFOTVSFJUJTCBMBODFETPUSVTTUIFCJSE
XJUILJUDIFOUXJOF$SPTTUIFESVNTUJDLTBOEUJFUIFNUPHFUIFS5JFUIFXJOHTUPHFUIFS
XJUIBOPUIFSTUSJOHGSPNUIFöSTUKPJOUUPUIFUJQTBSPVOEUIFCBDLPGUIFDIJDLFO
t3VOUIFTQJUSPEUISPVHIUIFPQFOCPEZDBWJUZQBSBMMFMUPUIFCBDLCPOF*UXJMMSVOPVU
UISPVHIUIFCPEZPQFOJOH.BLFTVSFJUJTDFOUFSFE
t"UUBDIUIFGPSLTPOUIFTQJUSPEUPUIFCSFBTUBOEUBJMBSFBT#FTVSFUIFGPSLTQSFTTUJHIUMZ
TPUIFDIJDLFOJTTFDVSF
t'PSBEEJUJPOBMTUBCJMJUZBOEøBWPSBMFNPOPSPUIFSSPVOEGPPEJUFNDBOCFQMBDFEPOUPUIF
SPEJOTJEFUIFDIJDLFO
t#FGPSFZPVQVUJUPOUIFHSJMMSPMMUIFTQJUSPEJOUIFQBMNTPGZPVSIBOET*UTIPVMEUVSOFBT
JMZCVUJGJUJTIFBWJFSPOPOFTJEFUIBOUIFPUIFSUIFCJSEJTOUCBMBODFE"EKVTUUIFGPSLT
ROTISSERIE ROASTED PORK, BEEF, OR LAMB
8JUIBSPUJTTFSJFZPVSSPBTUXJMMCSPXOBOETFMGCBTUFUPQFSGFDUJPOXIJMFZPVSFMBY'PMMPX
UIFTFGFXTJNQMFJOTUSVDUJPOTBOEFOKPZ
t*OTFSUUIFSPUJTTFSJFSPEMFOHUIXJTFUISPVHIUIFDFOUFSPGUIFSPBTU
t"EKVTUUIFIPMEJOHGPSLTBOEUFTUCBMBODFVOFWFOXFJHIUEJTUSJCVUJPODBOQMBDFVOOFDFT
TBSZTUSBJOPOUIFSPUJTTFSJFNPUPS
USDA RECOMMENDED
SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts & Whole Pork 145˚ F ( WITH A THREE-MINUTE REST TIME )
Fish 145˚ F
Beef, Veal, Lamb and Pork–Ground 160˚ F
Egg Dishes 160˚ F
Turkey, Chicken & Duck - Whole, Pieces &
Ground
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.gov.

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