Char-Broil Tru-Infrared User manual

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• 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.
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 sauté-
ing, 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

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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. 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 eas-
ily, but if it is heavier on one side than the other, the bird isn’t balanced. Adjust the forks.

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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 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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