Broil King Porta Chef Porta-Chef™ 320 Portable Gas Grill Owner's Manual - Manuel (Page 8)

OPERATION COOKING TECHNIQUES
8
First Time Use: Before cooking on your gas grill for the
first time, burn it off to rid it of any odors or foreign matter
in the following manner:
1. With cooking grids installed in position, light the gas grill
following lighting instructions (see Page 6) and operate
the gas grill on “HIGH” for 10-15 minutes . Next, turn
gas source off then turn all control knobs to the “OFF”
position.
2. When gas grill is cool, thoroughly season cooking grids
by spraying or wiping olive or vegetable oil on them.
Ensure that the entire surface is generously coated
including the corners. For cast iron cooking grids, light
seasoning should be done before every usage.
3. You are ready to grill. Proceed to “Preheating.”
Preheating: Preheat the gas grill on MEDIUM/HIGH with
the lid closed for ten minutes. Reduce heat as appropriate
for what you are grilling. Firmly but carefully scrub grids
with a wire grill brush. Next, brush or spray the grids with
vegetable or olive oil to prevent food from sticking.
Lid Position: The position of the lid during cooking is a
matter of personal preference, but the gas grill cooks
faster, uses less fuel, and controls the temperature best
with the lid closed. A closed lid also imparts a smokier
flavor to meat cooked directly on the grid, and is essential
for smoking and convection cooking.
Vaporization Systems: Your gas grill is designed for use
with the included Flav-R-Wave™ vaporization system. Do
not use lava rock, ceramic briquettes or any other
vaporization system other than the one that came with the
gas grill.
COOKING TEMPERATURES
High Setting: Produces temperatures at the cooking grid
of approximately 600 - 650°F (320 - 340° C). Use this
setting only for fast warm-up or for burning food residue
from the cooking grids after cooking. This setting is also
ideal for quickly searing steaks before reducing the
temperature. Rarely, if ever, do you use the HIGH setting
for extended cooking .
Medium/High: Produces temperatures at the cooking grid
of approximately 550°F (290 ° C). Use this setting for
warm-up and for grilling steaks and chops
Medium: Produces temperatures inside the gas grill of
approximately 450° F (230°C) with the lid down. Use this
setting for most grilling of chicken, burgers and vegetables
as well as for roasting and baking
Low: Produces temperatures inside the gas grill of
approximately 310- 350° F (155-175° C). Use this setting
for all smoke cooking, large cuts of meat, delicate fish and
for dough and pastry such as quesadillas.
These temperatures are approximate only and vary
with the outside temperature and the amount of wind.
DIRECT GRILLING
The direct grilling method involves cooking the food on
grids directly over a lit burner. Direct grilling is the most
popular method for most single serving items such as
steaks, chops, fish, burgers, kebabs and vegetables.
1. Prepare food in advance to avoid delay and
timing problems. If using marinade or spices, they
should be applied before placing meat on the cooking
grid. If basting with sauces, they should be applied in
the last 2-4 minutes of grilling to avoid burning.
2. Organize the area around the gas grill to include forks,
tongs, oven mitts, sauces and seasonings to allow you
to stay in the vicinity of the gas grill while cooking.
3. Bring meat to room temperature just prior to grilling.
Trim excess fat from meat to minimize the “flare-ups”
that are caused by dripping grease.
4. Pre-heat the gas grill to the desired temperature with
the lid closed.
5. Coat the grids with vegetable or olive oil to prevent
food from sticking to the grids.
6. Hold the salt when cooking meats on the gas grill. The
meat will stay juicier if the salt is added after cooking.
7. To prevent steaks from “drying out,” use tongs rather
than a fork and start on “MEDIUM/HIGH” to sear the
meat and seal juices in. Reduce the heat and extend
cooking times when grilling thicker cuts of meat.
8. Learn to test when the meat is done by time and feel.
Meat firms up as it cooks. When the meat is soft it is
rare. When it is firm, it is well done.
9. Follow the perfect steak grilling guide for most meat,
fish, poultry and vegetables.