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Dimensions in parentheses are in
millimeters unless otherwise specified.
INFRARED CHARBROILER
CHARBROILER CARE
T
o keep the charbroiler looking its best, it is
recommended that you clean it after every use.
Charbroiler Grate
(porcelain-coated cast
iron): When cool, lift off and set in the sink.
Use a soft bristle brush to remove food
particles from the grate. Pour very hot
water over the cooked-on residue. Cover
with wet dish towels and pour more hot
water over it. Allow the hot, moist condi-
tions to help loosen the residue. Remove
remaining soil with a soap-filled scouring
pad. Rinse and dry.
Charbroiler Frame
(stainless steel):
Remove from the rangetop. Soak in hot
water and dish detergent. Wash thoroughly,
scrubbing with scouring pad, if needed.
Igniter
(ceramic): Avoid contact with the
igniter; it is fragile and can chip or break.
IMPORTANT NOTE:
Do not use any commer-
cial cleaners on any part of the charbroiler
assembly.
WOLF SEALED BURNER RANGETOP OPERATION
Allow the charbroiler surface to cool
sufficiently before cleaning.
CHARBROILER GRILLING GUIDE
FOOD GRILLING TIME
B
eef
Ground beef patties,
1
/4 lb (.1 kg),
1
/2" (13) thick 9–10 min (medium well)
S
teaks,
1
/2"
–
3
/4"
(13–19) thick 11–13 min (rare)
14–16 min (medium)
17–18 min (well done)
Chicken
Breasts, boneless and skinless,
1
/2" (13) thick
12–13 min
Breasts, bone in 30–35 min
Thighs, boneless and skinless 25–30 min
Ham
Ham slice,
1
/2" (13) thick 4 min
Seafood
Shrimp, 16–20 per 1 lb (.5 kg) 10–12 min
Fresh Vegetables
Bell peppers, whole 20 min
Corn on the cob, husked 20–25 min
Corn on the cob, in the husk 30–35 min
Mushrooms 6 min