Dacor Electric Grill OBSB162 用户手册

16

Operating Your Outdoor Grill

Using the Optional Sear Burner

Models OBS36 and OBS52 Only

the optional infrared (Ir) sear burner is located on the 

right side of the grill compartment. It quickly sears meat 

to lock in flavor and juices. The meat also absorbs smoke 

and food aroma the burner produces when it vaporizes 

the grease and drippings. Once the outside of the meat 

is seared, move it to a standard burner to prevent burn-

ing and to finish cooking it all the way through. The exact 

amount of time required to sear the meat before transfer 

varies with the type and thickness of meat. Dacor’s Sear 

Control Technology™ allows you to adjust the sear burner 

intensity. note: the sear burner is not intended for 

cooking food until done. It is intended only to sear meat 

quickly before it is transferred to a standard burner.

Light and preheat the outdoor grill according to the 

1. 

instructions on page 10. the sear burner itself must 

preheat on HIGH for a minimum of five minutes.
thaw the meat and trim the excess fat.

2. 

Place the meat on the grate above the sear burner. 

3. 

Allow the meat to sear on one side (brown with grate 

strips). the time required to sear depends on the 

meat type and thickness. Adjust the heat level and/or 

time accordingly to prevent burning.
flip the meat and sear on the other side for about the 

4. 

same amount of time.
flip the meat onto one of the standard burners set on 

5. 

medium heat.
Cook/flip the meat until it is done to your preference.

6. 

to prevent the sear burner from becoming clogged with 

grease, leave it on for an additional five minutes after 

you are done cooking.

* On models OB36 and OB52 a standard “U” burner takes 

the place of the sear burner.

Safe Cooking Temperature Chart 

Below is the USDA minimum Safe Cooking temperature 

for various foods.* temperatures are obtained using a 

meat thermometer inserted into the food.

Ground Meat and Meat Mixtures

Beef, pork veal, lamb

160°f

turkey, chicken

165°f

Fresh Beef, Veal and Lamb

medium rare

145°f

medium

160°f

Well done

170°f

Poultry

Chicken and turkey, whole  

(temperature taken in thigh)

165°f

Poultry breasts, roast

165°f

Poultry thighs, wings, legs

165°f

Duck and goose

165°f

Stuffing

165°f

Fresh Pork

medium

160°f

Well done

170°f

Ham

fresh (raw)

160°f

Pre-cooked (reheat)

140°f

* this information is subject to change without notice. 

Contact the USDA meat and Poultry hotline for the latest 

information:

1-888-MPHotline 

or www.fsis.usda.gov

Option sear burner control knob - 

models OBS36 and OBS52 only*