Char-Broil | 463436813 | vegetable grilling chart - Char

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GAMMA RAYS
X-RAYS
ULTRAVIOLET
1nm
SHORT WAVELENGTH
VISIBLE LIGHT
1µm
INFRARED
1mm
MICROWAVE
RADIO WAVES
1m
1km
LONG WAVELENGTH
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Vegetable Grilling Chart
Vegetable
Corn
In husks or foil - soak 20 -30 minutes.
Without husks.
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 min/side
2-4 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 zucchini)
Sliced
Halved lengthwise
Tomatoes
Sliced
Whole
* This chart is offered 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 grill 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.
• Whole fish such as snapper, pompano, and sea bass must be handled carefully so they
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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
• 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 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.
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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 unnecessary strain on the rotisserie motor).
USDA Recommended
Safe Minimum Internal Temperatures
Beef, Veal, Lamb, Steak, Roasts & Whole Pork
145˚ F
Fish
145˚ F
Beef, Veal, Lamb and Pork–Ground
160˚ F
Egg Dishes
160˚ F
Turkey, Chicken & Duck - Whole, Pieces &
Ground
165˚ F
( WIth a three-minute rest time )
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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Routine Service & Maintenance Cleaning
Schedule
Regular cleaning will do wonders in terms of prolonging the life of your grill. Go online to
charbroil.com for cleaning tips & tricks.
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 or visit our Support Center at charbroil.com for more information on
trouble shooting and care and maintenance of your new grill.
TRU-Infrared grill cleaning/maintenance log
date
done
Updates
For updates to this guide and to find answers to your questions about TRU-Infrared, go
online to charbroil.com.
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Thanks again from all the folks at Char-Broil and... Happy grilling!
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