Char-Broil Quantum Product guide

Char-Broil Quantum Product guide
INFRARED HEAT
GRILLING’S JUICY LITTLE SECRET™
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Infrared Heat. Grilling’s Juicy Little Secret™
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 flavor of food you prepare with the
advanced Quantum® Infrared cooking system. 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®
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 the Quantum® Infrared
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 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.
The most important thing you can do first 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 product guide 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 CharBroil® experience to be Great! - and this is one way we can stay in touch.
Happy grilling!
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Getting started
First Time Use
Read your product guide and ensure the grill is put together properly.
Remove all Point-of-Purchase advertising material from all grill surfaces
before first use. We recommend letting your grill cook on it’s highest
setting for 15-20 minutes prior to your first use. This aids in removing
the oils used during manufacturing. (This is not necessary for the
sideburner.)
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 inadvertently
activate this safety feature
without having a gas leak. This
typically occurs when you turn
Regulator
on the gas using the grill control
Coupling Nut
knob before you turn on the gas
on LP tank valve. If the gas regulator
safety feature activates, the
grill will only reach temperatures
between 250°F and 300°F even
with all burners on the high setting.
If your grill is not getting hotter than 250°F to 300°F these steps
should be taken first 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.
An illustration of this process is included in the product guide or
go to www.charbroil.com for more information.
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Seasoning Your Grates
Just like a cast iron skillet, the stainless steel grates in the Quantum® Infrared
cooking system will need to be seasoned prior to use. This is important as it will
optimize cooking performance, make cleaning easier and inhibit rusting. While
the grill is cold, coat all surfaces of the Quantum® Infrared cooking system
(grates and emitter plate) with a high heat cooking oil (such as Canola or Peanut
oil). It is recommended that you use an oil filled spray bottle, however you must
wipe down the Quantum® Infrared cooking system with a cloth or paper towel
after spraying to ensure an even coat. Ignite your grill and let it heat up for 15
minutes – or until the oil burns off and stops smoking. The shiny finish on the
grates and emitter should now have a dark brown or bronze color. Your grill is
now seasoned and you are ready to cook.
The more you use your Quantum® Infrared grill and follow these seasoning
steps, the better it will cook. The darker - more seasoned - the cooking grates
become, the hotter and the more evenly it will cook. A light coat of cooking oil
after each use (once the grill has cooled) will keep the surfaces seasoned and
help inhibit any rusting – again, just like a cast iron skillet. The next time you
grill, before you pre-heat, go ahead and wipe the grilling surface with a well oiled
cloth. This should remove any debris that may have accumulated and will help
prevent your grilled foods from sticking to the cooking surface. You are now
ready to pre-heat your grill and start grilling.
So basically there are 3 easy steps:
1. Make sure to season your grill prior to the first use. Coat all
cooking surfaces with high heat cooking oil. This can be done
with a spray or well oiled rag. Heat the grill for 15 minutes or
until there is no more smoke.
2. After your grill has cooled wipe down or spray the entire
cooking surface. This will coat the metal and provide a protective
barrier to inhibit surface rust while the grill is not being used.
3. Prior to cooking wipe down with an oiled rag. This will
remove any debris that may have accumulated and help prevent food from sticking.
Preheating Your Grill
Just like your home oven, the Char-Broil Quantum® grill should be preheated 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 product guide or inside the door of your grill if you have questions
about how to light your grill. A match-light chain and access hole is provided for
your convenience.
Temperature
Many grills utilize a lid mounted temperature gauge, which measures the air
temperature inside the grill. However, Char-Broil has engineered your new
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Quantum® Infrared grill with integrated grate level
temperature gauges. These gauges provide the
temperature right at the grate level, where your
food cooks. This allows you to precisely monitor and control the cooking temperature of each
individual cooking zone. Engineered to provide
a superior grilling experience, these temperature
gauges are only found on Char-Broil infrared grills.
Infrared Grilling 101
Infrared Heat. Grillings Juicy Little Secret™
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 convective grill than on an infrared grill. The results
are that cooking with infrared energy provides more juicy
and flavorful 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!
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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, fish 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 final
10 minutes of cooking. Excess sugars will burn and turn to carbon and that’s not
the smoke flavor 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 fire, your sense of timing will be more easily adaptable to
the Quantum® infrared cooking system. If you are use to cooking on open-flame
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
For added smoke flavor 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 the risk of flare up.
Here are some hardwood varieties that work particularly
well with foods: Alder, Apple, Cherry, Grapevines, Hickory,
Mesquite, Oak, Rosemary and Sasafrass.
Preventing Flare-Ups
Your Quantum® 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 flare-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.
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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 affects meat
by first searing the outside and penetrating 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® 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. The Quantum® Rotisserie Extension Kit is available online at www.charbroil.com (model # 4397254). This allows for
the rotisserie spit rod to sit higher above the cooking surface. Always rotisserie cook
with your Quantum® grates in place.
Searing
Searing meat is all about creating a flavor “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 flavor 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 and above.
Searing creates what is also known as “The Maillard Reaction.” The Quantum®
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® infrared burner using a higher setting and then lower the burner setting
to finish cooking. You may even want to use aluminum foil to “hold” cooked food on
the warming rack as you prepare the additional courses.
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Auto-Clean™
Available on certain models.
The innovative Auto-Clean™ feature allows for worry free grill cleaning without
the hassle. After you are done grilling simply turn all of your main burners to
high and push and turn the Auto-Clean™ valve to CLEAN. The high heat generated from the burners will turn all remaining food debris and grease to ash and
will automatically shut the grill off after 15 minutes. No longer will you have to
remember to turn your grill off after burning it off, and no more empty tanks
for those who forget to turn the grill off (you know who you are). When you
return to the grill to put your grill cover on, turn all knobs to OFF, including AutoClean™, and you have a clean grill that’s ready to cook on again.
For detailed lighting and operating instructions refer to your Product
Guide.
Green LED:
flashes when
clean cycle
is working
Red LED:
flashes when
battery is low
Tips & Tricks
• Always push and turn the Auto Clean™ knobs to grill prior to setting to
clean.
• The Green LED will always flash while you are in the Clean cycle. If the
light is not flashing, the Clean cycle has not been activated.
• If the Clean cycle fails to activate, simply press the Auto-Clean knob while
it’s in the CLEAN position. This will engage it every time.
• If the Auto-Clean™ valve is in the OFF position the grill and side burner will
not work. The Auto-Clean valve acts as a master valve and must be in the
GRILL position for the main burners and/or side burner to operate.
• In the case of a low battery the Red LED light will flash. The Clean cycle
will still operate, however, it is time to replace your batteries.
• The device requires 2 AA batteries.
• If the batteries die, the Auto-Clean cycle feature will not work, however the
grill will still operate in the GRILL setting.
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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 vegetables 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 mouth watering 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 center. This will produce a lessround, 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.
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 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 finger pressed on the meat: rare meat
moves easily when pressed with your finger 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 inserted from the side of the steak,
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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 flow 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 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 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 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 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
flavor of the meat.
• Set Quantum® to Low.
Important points to consider for grilling pork ribs with the 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.
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 barbeque sauce or marmalade during
the final 10 minutes instead of the apple cider vinegar.
4. Drop smoke chips directly between the cooking grates. This will add smoke flavor
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, measuring for an internal
temperature of 160°F.
6. Infrared energy cooks differently than conventional gas or charcoal grills - the
outside of the ribs will be crusty and the inside will be moist.
There are more pork recipes at www.charbroil.com
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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 Quantum® Infrared Cooking System:
• Set Quantum® to MEDIUM/HIGH.
• We recommend you lightly brush or spray vegetables with olive oil before
grilling to add flavor, 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 flavored olive oil.
• In general, vegetables benefit 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 finish 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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Use this chart as a general guide.
Vegetable Grilling Chart
Vegetable
Corn
In husks or foil 20 -30 minutes.
Without husks.
soak
Mushrooms
Portobello
Regular
Onions
Quartered
Sliced
Peppers
Whole
Cut in half
Estimated Cooking Time
Setting
30-40 minutes (total)
5-7 minutes
Medium/High
3-4
2-4
min/side
min/side
Medium/High
10-12 min/side
4-8 min/side
Medium/High
16-20 min, let skin color
8-12 min
Medium/High
4-6 min/side
8-12 min (total)
Medium/High
2-4 min/side
8-24 min (total)
Medium/High
Squash
(yellow and zuccini)
Sliced
Halved lengthwise
Tomatoes
sliced
whole
* This
chart is offeed as a broad guideline for cooking times. Refer to times
in individual recipes for more specific 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 Quantum® to Medium.
• To keep fish 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. A grill pan gives seafood a light
smoked flavor and cooks it with virtually
no fat.
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• Whole fish such as snapper, pompano, and sea bass must be handled carefully
so they don’t stick and fall apart. Firm fish steaks such as tuna, swordfish, and
shark are particularly good on the grill because they hold together well and don’t
stick.
• Grilled shrimp 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 off 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 flavor 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 different liquids renders their
faint flavors 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 five minutes. This allows the plank to dry. The plank should not be allowed to catch fire.
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, enhancing their flavor and providing an attractive “grill mark”.
• Set Quantum® 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.
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• Fruits don’t take long to cook on the grill (about 3 to 5 minutes). Thicker
pieces of fruit, such 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 cooking 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
finish the grilled fruit is tasty!
Grilling Great Chicken Everytime
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 page 11).
• 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 different 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 40˚F. If the
day is hot, remember 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 different thickness will affect 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.
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• Set Quantum® to Medium and cook until a meat thermometer inserted into the
thickest part of the meat reaches approximately 165˚F. Be sure the thermometer
does not touch the bone. The infrared energy of the Quantum® Infrared cooking
system will lightly sear the outside of the chicken, skin or skinless, 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 finish cooking.
• If you enjoy sauce or glaze on your grilled chicken, we recommend brushing it
on lightly during the final 10 minutes of grilling.
• Consider using a dry rub on the outside of your chicken up to 24 hours before
grilling to enhance flavors.
There are more chicken recipes at www.charbroil.com
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
inch 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 a 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, affect 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.
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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 final estimated cooking time. The temperature 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 off 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 removing the rotisserie spit rod from the grill, always use hot mitts as the
spit rod can get very hot.
Rotisserie Roasted Chicken
•To be balanced, you want to make the chicken as round as possible, so truss
the bird with kitchen twine. Cross the drumsticks and tie them together. Tie the
wings together with another string from the first 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 flavor 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.
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
unnecessary strain on the rotisserie motor).
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USDA Recommended
Safe Minimum Internal Temperatures
Beef, Veal, Lamb, Steaks &
Roasts
Fish
Pork
Beef, Veal, Lamb Ground
Egg Dishes
Turkey, Chicken & Duck Whole,
Pieces & Ground
145˚ F
145˚
160˚
160˚
160˚
F
F
F
F
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
19
Everybody Grills!® Cook Book
For 60 years, millions of folks have relied on the Char-Broil® name for great backyard cooking. Now Char-Broil® presents Everybody Grills!®, a cookbook filled
with everything you need to know to get outside and join the fun. You’ll find
hundreds of recipies for grilling, smoking, low-and-slow BBQ, and frying a whole
turkey for the holidays - without oil!
There’s more including hundreds of easy-to-follow recipes for grilled and barbequed appetizers, main courses, salads, veggies, marinades - even deserts on
the grill.
Go to www.charbroil.com to order yours today and recieve 50% OFF. (Details on page 3.)
20
21
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 off the Quantum® Infrared cooking
system also makes clean-up a breeze!
Quantum® Infrared Routine Maintenance
The more you use your Quantum® Infrared grill the better it will cook. The
darker - more seasoned - the cooking grates become the hotter and the more
evenly 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 off 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, yet is still warm, the stainless steel cooking grates should be
cleaned regularly with a heavy-duty grill brush, such as the Brush Hawg or Quantum® Grill Brush available online at www.charbroil.com. Burned or baked on
debris can be removed using the included Quantum®. Cleaning Tool or one can
be purchased at www.charbroil.com. It is much easier to clean food particles
while warmth is still present, than after the food particles have completely cooled
and hardened. A light coat of high heat cooking oil
after each use (once the grill has cooled and been
brushed with a wire brush) will keep the surfaces seasoned and help inhibit any rusting – again, just like
a cast iron skillet. The next time you grill go ahead
and wipe the grilling surface with a well oiled cloth
before you pre-heat. This should remove any debris
that may have accumulated and will help prevent your
grilled foods from sticking to the cooking surface.
Quantum Cleaning Tool
Periodically, as food debris accumulates on the infrared emitter plate, it is recommended that the grates be removed from the grill so that the infrared emitter
plate can be cleaned and ash removed. Before you remove the grates use the
Quantum® Cleaning Tool to remove burned
or baked on debris. Remove the grates and
emitter plate from the grill. Separate the
top grate portion from the emitter plate and
brush the emitter plate with a heavy-duty
wire grill brush. Baked-on food particles can
be removed with the metal scraper on the
back side of your grill brush or by using the
handle of your Quantum grate cleaning tool,
22
which has been specially designed to clean the emitter plate. Lightly tap the
grate and emitter plate together to remove baked-on debris and ash.
Always coat the grates and emitter plates with a light coat of high-heat cooking oil after cleaning. This added layer of protection will ensure your Quantum®
Infrared grill will be ready for your next grilling experience.
Visit www.charbroil.com for videos and additional tips and tricks for cleaning your
Quantum® grill.
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. Damage to
and failure of parts can result.
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 finish to avoid damage. Do not use abrasive pad on areas with graphics.
Critters
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
produce guide for complete information.
Storing Your Grill
• Clean and oil cooking grates.
• Store grill in a dry location.
• When LP cylinder is connected to grill, store outdoors in a well ventilated space
and out of reach of children.
• Cover grill if stored outdoors. Choose from a variety of grill covers available
online at www.charbroil.com.
• Store grill indoors ONLY if LP cylinder is turned off, disconnected, and removed
from grill. Never store LP cylinder indoors.
• When removing grill from storage, follow the ‘Cleaning the Burner Assembly’
instructions in the Use and Care section of the product guide.
23
Routine Service & Maintenance Cleaning Schedule
Regular cleaning will do wonders in terms of prolonging the life of your grill. Go
online to www.charbroil.com for the cleaning tips & tricks.
each
use
Clean
and oil cooking grates
4
Clean
and oil infrared emitter
4
Clean/inspect
4
firebox
Check
gas supply hose(s) for cracks/leaks
4
Check
gas regulator for leaks
4
Check
that all gas fittings are tight
4
Clean/inspect
every 6
mos.
4
burners and venturis
Refer to your product guide or visit our Support Center at
www.charbroil.com for more information on trouble shooting and
care and maintenance of your new grill.
Quantum®
24
grill cleaning/maintenance log
date
done
Updates
For updates to this guide and to find answers to your questions about Quantum®, go online to www.charbroil.com.
At www.charbroil.com you have access to hundreds of grilling recipes.
Sign up for the Sizzle on the Grill weekly newsletter, and recieve a new recipe each
week from CB, our resident backyard grilling enthusiast.
Thanks again from all the folks at Char-Broil and...
Happy grilling!
Accessories for your
Char-Broil® Quantum® Grill
Here are a few examples of some useful
products specially designed to keep your
Char-Broil grill with Quantum® looking like
new. Shop online at www.charbroil.com for
Char-Broil covers and accessories specially
designed for your new grill.
Stainless Steel Grill Cleaner: model# 3678185
Stainless Steel Wipes: model# 3919846
Stainless Steel Restoration Kit: model# 4985165
General Purpose Grill Cleaner: model# 2785036
Quantum Grate Grill Brush: model# 5428102
Quantum Rotisserie Extension Kit: model# 4397254
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