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. [. . . ] There are more pork recipes at www. charbroil. com 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. · Start vegetable over medium-high heat to sear their skins, turning every 1-2 minutes. · 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. 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. 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. [. . . ] Make sure not to cook the pork over a very high heat because it will burn your marinade. Remove the pork from the grill and set aside to rest for 5 to 7 minutes. · After pork has rested place back on the grill and cook to the temperature you like. 18 Portobello Mushrooms with Feta and Sun Dried Tomatoes Serves 6 Ingredients 6 Portobello mushrooms ¼ cup extra virgin olive oil ¼ cup White balsamic 1 teaspoon Thyme 1 teaspoon curry powder ¼ cup Sun dried tomatoes Feta cheese Salt and ground black pepper Directions · Preheat grill medium to high. · Place mushrooms on the grill and cook for 2 to 3 minutes on both sides. [. . . ]