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. Depending upon 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 EasyTM." The Char-Broil® grill with the Quantum® Infrared Cooking System has an exclusive and patented 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. Also, look for the Sizzle on the Grill Recipe book packed inside the box or grill. It's filled with great recipes and offers. 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 owner's manual 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 Char-Broil® experience to be Great! - and this is one way we can stay in touch. Happy grilling! 2 1) Easy 3 Getting started First Time Use Read your Assembly Manual and ensure the grill is put together properly. Attaching your LP Tank (check your Assembly Manual for complete info): 1. LP cylinder must be properly secured onto grill. (Refer to assembly section.) 2. Turn all control knobs to the OFF position. 3. Turn LP cylinder OFF by turning hand-wheel clockwise to a full stop. 4. Remove the protective cap from LP cylinder valve. Always use cap and strap supplied with valve. 5. Hold regulator and insert nipple into LP cylinder valve. Hand tighten the coupling nut, holding regulator in a straight line with LP cylinder valve so as not to cross-thread the connection. 6. Turn the coupling nut clockwise and tighten to a full stop. The regulator will seal on the back-check feature in the LP cylinder valve, resulting in some resistance. An additional one-half to three-quarters turn is required to complete the connection. Tighten by hand only ­ do not use tools. 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 on the gas using the grill control 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. Regulator Coupling Nut Temperature The temperature gauge in the hood of your new grill measures air temperature. The Quantum Infrared Cooking System is hot and can reach temperatures up to 700°F degrees at the cooking surface. The air temperature inside your grill will never be as hot as the temperature at the cooking surface. 4 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 on the control panel. An illustration of this process is included in the Assembly Manual or go to www.charbroil.com for more information. 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 aides in removing the oils used during manufacturing. Pre-Heating Your Grill Just like your home oven, the Char-Broil Quantum grill should be pre-heated 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 assembly manual if you have questions about how to light your grill. A match-light chain and hole is provided for your convenience. 5 Tips & Tricks Cooking with Infrared Energy Cooking on your Char-Broil grill with Quantum is a hands-on, interactive experience. The Quantum infrared cooking system cooks at a higher temperature than what you may be used to. As you get to know how your grill cooks, you may need to turn your food faster as it will cook in less time. Here are some ideas that may help you: · 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 used 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 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 6 Preventing Flare-Ups Your new grill is inherently designed to avoid flare-ups; however, you can greatly reduce the chance of getting a flare up. Here are some suggestions: · When searing fatty foods, leave the grill lid cover 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. Infrared Grilling 101 Grilling with 100% infrared energy is quite simple. You'll succeed with burgers, dogs or steaks usually on your very first try. With experience, you will learn how to work with your grill, creating more imaginative meals all the time. This knowledge makes up the art of grilling. Direct Cooking Infrared energy is perfect for direct cooking steaks, chops and other meats as it can achieve very high searing temperatures. The infrared energy affects meat by first searing the outside and penatrating 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 Imfrared Cooking system. Always rotisserie on Low as indicated on the burner control knob. Check frequently to ensure proper cooking. It is ok to rotisserie with the lid open if you need more room. 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 to 500° F. Searing creates what is also known as "The Maillard Reaction." The Quantum 7 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. 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 mouthwatering 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 less-round, 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 degrees. 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 grilled­especially 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 8 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 insta ...