Broilmaster R3-1 User Manual

B101623-5-1012

Page 44

Broilmaster Infrared gas grills make it possible for you to enjoy 

cooking outdoors quickly and effortlessly. In minutes, you can en-

joy steaks, hamburgers, poultry, pork chops, fish and other foods. 

You can also cook more slowly if you wish. Broilmaster's optional 

accessories are designed to enhance your grill's versatility.

Searing is a process that seals juices in food by cooking with in-

tense heat for a short period of time. The juices stay in the food 

where  they  belong  and  the  outside  gets  coated  with  flavorful 

smoke. For best results, follow these procedures when cooking.

1.  Follow the Burner Ignition procedures and operate the grill for 

5 minutes or until the burners glow uniformly.

2.  Set the Burner Output Knob to HIGH and place the food on 

the cooking grid for 1 - 2 minutes, or until food lifts without 

sticking.

3.  Turn the food and repeat Step 2.
4.  Depending upon your taste, continue cooking on HIGH, turn-

ing the food frequently, or adjust the Burner Output Knob to 

a setting between LOW and "medium" and continue cooking 

until the food is cooked to your satisfaction. Turn as neces-

sary (generally every one to three minutes).

During the searing period, flashing might occur when juices va-

porize on contact with the cooking grid and burner surfaces. The 

flashes and smoke greatly enhance the flavor of food.
The intense infrared energy generated by your Broilmaster Grill has 

other advantages. For example, food is evenly cooked throughout. 

Also, upon contact with the cooking grids and burners, drippings 

vaporize into flavorful smoke that cooks back into the food.

RANTY!
To minimize flame flare-ups:

• 

Trim excess fat from meat.

• 

Reduce heat and reposition foods away from flare-ups when 

the occur.

• 

Prevent excess grease build up by periodically cleaning cook-

ing grids.

1.  Use the proper tools. Long handled tongs, spatula, knife, and 

mitts or a hot pad for handling hot items. When turning or 

moving foods, use tongs or a spatula, instead of a fork. Pierc-

ing the food with a fork allows the natural juices and flavor to 

escape.

2.  Monitor meat temperature. Bring large cuts of meat, roasts, 

or fowl to room temperature before cooking. Smaller meat 

cuts such as hamburgers, hot dogs, or small steaks may be 

cooked directly from the refrigerator. Note: Broilmaster does 

not recommend cooking portion meats from a frozen state.

3.  Start slowly. Infrared grilling is unlike other outdoor cooking 

methods. It may take time to get used to the fast cooking pro-

cess. As a benchmark, foods which generally cook in 20 min-

utes or less on conventional grills cook in about one-half the 

conventional time on a Broilmaster infrared grill. Please refer 

to the Infrared Cooking Sample Times on pages 43 and 44.

Indirect cooking is a slower process used to prepare large main 

dishes - roasts, hams, turkeys, etc. Foods are placed on one side 

of the grill and the other side is lighted to produce heat. 
To protect the infrared burner from damage, place a heavy-du-

ty disposable aluminum pan over the burner to catch drippings.

Note: Make sure the aluminum pan is the same size or larger than 

the infrared burner. Any liquids that land on the burner while it is 

not burning may cause it to break when ignited.
The pan may be filled part-way with liquid (water, marinade, etc.) 

to enhance the moisture content of the meat, but take special care 

not to spill anything onto the burner when adding liquids or when 

removing the pan after cooking.