User manual CHAR-BROIL QUANTUM

[. . . ] 1 Infrared Grilling Made EasyTM 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 Assembly Manual 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. [. . . ] · 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. 11 Use this chart as a general guide. Vegetable grilling Chart Vegetable estimated Cooking time soak setting Corn in husks or foil 20 -30 minutes. Without husks. 30-40 minutes (total) 5-7 minutes 3-4 2-4 min/side min/side medium/high MushrooMs Portobello regular Quartered sliCed medium/high onions PePPers Whole Cut in half 10-12 min/side 4-8 min/side 16-20 min, let skin Color 8-12 min medium/high medium/high squash (yelloW and zuCCini) sliCed halVed lengthWise 4-6 min/side 8-12 min (total) 2-4 min/side 8-24 min (total) medium/high toMatoes sliCed Whole medium/high * 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, firmfleshed 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. 12 · 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. · 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. Grill them about 5 minutes until the shells turn pink. Serve hot off the grill. · 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. [. . . ] · Remove mushrooms and place on serving plate. Check seasoning and add salt and pepper if needed. Sprinkle over feta cheese and sun dried tomatoes. There are more recipes at www. charbroil. com 19 Cleaning Your Grill Why Clean?We've all heard the saying `An ounce of prevention is worth a pound of cure'. [. . . ]