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Infrared Side Burner Usage Tips
Infrared burners are commonly used in steak restaurants and they can quickly cook
steaks or other thick meats. The infrared radiation generated by the burner
immediately sears the outside of meat, locking in the moisture and giving the meat a
charcoal-like taste.
Start your grill up
Turn on the gas at the tank and then the infrared burner. The infrared burner will heat
up in around three minutes.
Place the steak on the cooking grate
The best is thick cuts of meat like steaks and pork chops when you use an infrared
burner. Start by searing for one minute, then flip the meat and sear the other side.
Infrared burners reach extremely high temperatures and therefore, thinner cuts of
meat and delicate foods such as fish and vegetables are not recommended.
Finishing
There are 2 ways to cook meats to desired doneness. Leave the meat on the infrared
burner, flipping it every 30 seconds to one minute until it’s done. The whole process
will not take over 4 to 5 minutes to cook. Or, you can move the seared meat to the
non-infrared side of the grill and finish it off the traditional way. It takes double time but
is easier to handle with this method.
Remove the meat
Remove the meat from the grill and cut thorough it to make sure all is cooked. Then
turn off the grill to let it cool down.
DANGER
Keep your face and hands as far away from the grill as possible when lighting it.
FLAME CHARACTERISTICS
This procedure outlines how to check for proper burner flame
characteristics.
Burner flames should be blue and stable with little yellow tips, with no
excessive noise, or lifting. If the flame is yellow, it indicates
insufficient air. If the flame is noisy and tends to lift away from the
burner, it indicates too much air. If any of these conditions exist call
our customer service line.
Visually check the burner flames prior to each use. The flames should look like this picture.
If they do not, refer to the cleaning burners and side burner of this manual.
