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Dimensions in parentheses are in
millimeters unless otherwise specified.
WOLF SEALED BURNER RANGETOP OPERATION
To minimize flare-ups when grilling chicken
breasts and thighs, remove the skin. Brush
p
ieces with peanut or vegetable oil to
reduce sticking to the grate.
If flare-ups occur, quickly move the food to
another place on the grate with long tongs.
Apply basting sauce halfway through
cooking time.
Use a minute timer as a reminder to turn
the food over halfway through cooking
time.
Leave the charbroiler on for approximately
five minutes after grilling is complete. This
allows for easier cleaning after the char-
broiler has cooled sufficiently.
The suggested grilling times in the
Charbroiler Grilling Guide on page 15 are
approximate. Actual times depend on the
quantity, thickness and starting temperature
of the food.
INFRARED CHARBROILER
This optional feature is designed with an
infrared burner to give the highest quality and
m
ost efficient method of gas grilling. A radiant
plate with numerous holes distributes the heat
evenly over the grate. The burner becomes an
o
range-red color at the surface of the ceramic
tile, and when it glows, it transfers an intense
heat to the food. This sears the outside of the
food, leaving the inside tender and juicy.
The infrared burner is designed to operate at
16,000 Btu/hr (4.7 kW) at 100% full heat output.
Before using the charbroiler for the first time,
place the radiant plate slots over the front
deflector of the charbroiler frame. The edges
of the charbroiler grate should line up on top
of the assembly.
CHARBROILER TIPS
Turn on the ventilation hood five minutes
prior to using the charbroiler.
High is the only setting on the knob. If the
knob is not set fully at HIGH, the burner
may turn blue and the automatic igniter will
begin sparking. Turn the knob back to HIGH.
Always select lean meat or trim fat before
grilling. Flaming may occur when grilling
meat and poultry with excessive fat.
To prevent flare-ups, you must never
leave the charbroiler unattended during
use.