INFRARED HEAT

TASTE THE DIFFERENCE
Infrared Heat. Grillings Juicy Little Secret
THANK YOU for your purchase of your new Char-Broil grill with the Quantum Infrared cooking system. It is our sincere hope that by reading this guide and with a little practice you will come to fully enjoy the tender juiciness and delicious flavor of food you prepare with the advanced Quantum Infrared cooking system. We suggest you take a few moments to read the product guide to ensure your grill is assembled correctly and completely and that you are familiar with both the construction and operation before using your grill. Your new Char-Broil has a patented and exclusive infrared cooking system that gives you a wide range of control over the temperature and style of grilling. You can enjoy barbequing to rotisserie cooking. Plus, having a convenient and versatile side burner to complement your grilling experience makes your grill a complete outdoor kitchen. There are no hard and fast rules for cooking with your new Char-Broil grill. As you use this guide and begin cooking on your new infrared grill, you will discover that CharBroils Quantum Infrared cooking system is grillings juicy little secret and enjoy preparing great tasting meals for yourself, friends and family. The most important thing you can do first is register your grill to activate your warranty. By taking a moment and providing this important information now, Char-Broil can be more helpful when you have a question of concern in the future. Please complete the warranty registration card found on the last page of your product guide or save a stamp and visit us at www.charbroil.com to register quickly and easily. When you register, be sure to sign up for our FREE email newsletter-- Sizzle on the Grill. Each edition is packed with tips, recipes, party ideas, and helpful grilling hints. There are also opportunities to register for various promotions, contests and giveaways. Your privacy is important to us, so we never sell or distribute your contact information. We want your CharBroil experience to be Great! - and this is one way we can stay in touch.

Happy grilling!

Getting started

First Time Use

Read your product guide and ensure the grill is put together properly. Remove all Point-of-Purchase advertising material from all grill surfaces before first use. We recommend letting your grill cook on its highest setting for 15-20 minutes prior to your first use. This aids in removing the oils used during manufacturing. (This is not necessary for the sideburner.) Since 1995, all regulators (the part that attaches to the gas tank to regulate the flow of gas) have included a safety feature that restricts the gas flow in the event of a gas leak. You can inadvertently activate this safety feature without having a gas leak. This typically occurs when you turn on the gas using the grill control knob before you turn on the gas on LP tank valve. If the gas regulator safety feature activates, the grill will only reach temperatures between 250F and 300F even with all burners on the high setting.

Regulator Coupling Nut

If your grill is not getting hotter than 250F to 300F these steps should be taken first to reset the gas regulator safety device: 1. Open the grill lid. 2. Turn off all knobs on the control panel in front. 3. Turn off the tank knob. 4. Disconnect the regulator from the LP tank. 5. Wait 30 seconds. 6. Reconnect the regulator to the LP tank. 7. Slowly open the LP tank knob all the way. Do not put excessive force on the valve at the full open position to avoid damaging the valve. 8. Turn on the appropriate control knob and light the grill per the instructions. An illustration of this process is included in the product guide or go to www.charbroil.com for more information.

Seasoning Your Grates Just like grandmas cast iron skillet, the stainless steel grates in the Quantum Infrared cooking system will need to be seasoned prior to use. This is most important as it will optimize cooking performance. In addition, it will make cleaning easier and inhibit rusting. While the grill is cold, coat all surfaces of the Quantum Infrared cooking system (Grates and Emitter plate) with a high heat cooking oil (such as Canola or Peanut oil). It is recommended that you use a spray, however you must wipe down the Quantum Infrared cooking system with a cloth or paper towel after spraying to ensure an even coat. Ignite your grill and let it heat up for 15 minutes or until the oil burns off and stops smoking. The shiny finish on the grates and emitter should now have a dark brown or bronze color. Your grill is now seasoned and you are ready to cook. The more you use your Quantum Infrared grill and follow these seasoning steps, the better it will cook. The darker - more seasoned - the cooking grates become, the hotter and the more evenly it will cook. A light coat of cooking oil after each use (once the grill has cooled) will keep the surfaces seasoned and help inhibit any rusting again, just like grandmas cast iron skillet. The next time you grill, before you pre-heat, go ahead and wipe the grilling surface with a well oiled cloth. This should remove any debris that may have accumulated and will help prevent your grilled foods from sticking to the cooking surface. You are now ready to pre-heat your grill and start grilling. So basically there are 3 steps: 1. Make sure to season your grill prior to the first use. Coat all cooking surfaces with high heat cooking oil. This can be done with a spray or well oiled rag. Heat the grill for 15-30 minutes until there is no more smoke. 2. After your grill has cooled again wipe down or spray the entire cooking surface. This will coat the metal and provide a protective barrier to inhibit surface rust while the grill is not being used. 3. Prior to cooking again, wipe down with an oiled rag. This will remove any debris that may have accumulated and help prevent food from sticking. Preheating Your Grill Just like your home oven, the Char-Broil Quantum grill should be preheated to provide optimum performance. Preheat the grill on high for 10-15 minutes longer if weather conditions require. Please refer to the lighting instructions inside the product guide or inside the door of your grill if you have questions about how to light your grill. A match-light chain and access hole is provided for your convenience.

Temperature Many grills utilize a lid mounted temperature gauge, which measures the air temperature inside the grill. However, Char-Broil has engineered your new Quantum Infrared grill with integrated grate level temperature gauges. These gauges provide the temperature right at the grate level, where your food cooks. This allows you to precisely monitor and control the cooking temperature of each individual cooking zone. Engineered to provide a superior grilling experience, these temperature gauges are only found on Char-Broil infrared grills.

Infrared Grilling 101

This is Infrared
Infrared energy is comprised of those frequencies just beyond the visible light spectrum. Simply put, it is light that we cannot see, but our bodies (and food) detect as heat. Most electromagnetic energy can cause heating but infrared is the perfect choice for cooking. Traditional convection grills heat with hot air, and can dry out your food. With infrared grills, infrared frequencies strike the food and cause the molecules to vibrate, thereby creating the heat that cooks your food.
All meat has a moisture saturated boundary layer. Convection heat dries out this boundary layer while cooking, where as infrared energy is able to penetrate this boundary layer without displacing it. That is why a hamburger will shrink more on a convective grill than on an infrared grill. The results are that cooking with infrared energy provides more juicy and flavorful results. High end restaurants have known for years that cooking with infrared produces the best steaks, and now Char-Broil is bringing this same technology to your backyard!
Cooking with Infrared Energy
Sear marks are best made on fresh sections of the grill. Think about your meal and organize your food according to cooking techniques and required times as well as best use of the grilling area. Coat each piece of meat, fish or fowl with a light spray of high heat oil like canola. When using a sauce or glaze with excess sugars, brush on food during the final 10 minutes of cooking. Excess sugars will burn and turn to carbon and thats not the smoke flavor you want! Keep in mind, use of excessive marinades will also require extra cleaning afterwards. Until you get used to cooking on the Char-Broil grill with Quantum, you may want to adjust your regular cooking times. If you are familiar with cooking on a well-prepared charcoal fire, your sense of timing will be more easily adaptable to the Quantum infrared cooking system. If you are use to cooking on open-flame gas burners, reduce the heat settings you normally use by at least 30% and the cooking time by about half. After some experience youll have a sense of what temperature setting and cooking times best work for you and deliver the results you want.

Rotisserie Cooking

Searing

Auto-Clean

Available on certain models. The innovative Auto-Clean feature allows for worry free grill cleaning without the hassle. After you are done grilling simply turn all of your main burners to and set the Auto-Clean valve to CLEAN. The high heat generated from the burners will turn all remaining food debris and grease to ash and will automatically shut the grill off after 15 minutes. No longer will you have to remember to turn your grill off after burning it off, and no more empty tanks for those who forget to turn the grill off (you know who you are). When you return to the grill to put your grill cover on, turn all knobs to OFF, including Auto-Clean, and you have a clean grill thats ready to cook on again. For detailed lighting and operating instructions refer to your Product Guide.
Green LED: flashes when clean cycle is working Red LED: flashes when battery is low

Tips & Tricks

The Green LED will always flash while you are in the Clean cycle. If the light is not flashing, the Clean cycle has not been activated. If the Clean cycle fails to activate, simply press the Auto-Clean knob while its in the CLEAN position. This will engage it every time. If the Auto-Clean valve is in the OFF position the grill and side burner will not work. The Auto-Clean valve acts as a master valve and must be in the GRILL position for the main burners and/or side burner to operate. In the case of a low battery the Red LED light will flash. The Clean cycle will still operate, however, it is time to replace your batteries. The device requires 2 AA batteries. If the batteries die, the Auto-Clean cycle feature will not work, however the grill will still operate in the GRILL setting.
Grill or BBQ whats the difference?
These words are often used interchangeably, but there is actually quite a difference. Grilling involves cooking your meat directly over high heat. Grilled foods are generally smaller pieces of meat and vegetables that make their way to the table faster. Barbequing is a slower way of cooking larger portions of meat. It takes time, but your end result is tender and juicy. So grill it fast or Q it slow either route takes you to a mouth watering meal.

Grilling the Perfect Burger
Ground beef with a 20 percent fat/80 percent lean ratio is best for a juicy burger with a good, meaty texture.
Form patties with gentle pressure and dont over-pack. Form a slight depression in the middle of the patty so the edges are slightly thicker than the center. This will produce a less-round, more evenly-cooked patty. Patties should be no more than 8 oz. and 1/2 inch thick. Set Quantum to Medium and grill for 3 to 4 minutes per side until the meat is no longer pink or when a thermometer inserted from the side to the center reads at 160F.
How to Grill a Succulent Beef Steak
Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, New York strip, and shell steak are the best. Fibrous steaks, like skirt and flank, also taste great grilledespecially when thinly sliced on the diagonal. Restaurant quality steaks are graded by the U.S.D.A. as either choice or prime and have not been frozen. The meat should be at room temperature, seasoned lightly with kosher salt (to help draw out the proteins in the meat) and ground pepper. Lightly oil the surface with canola or other high smoke-point oil. Set Quantum to HIGH and place the steaks on the grate, lined up in the same direction. Cook steaks on each side 2 to 3 minutes for a steak 1/2 inch thick, 3 to 4 minutes for a steak 1 inch thick, 4 to 6 minutes when 1-1/2 to 2 inches thick.
Always turn the steak with tongs or a spatula; never use a fork. The holes made by a fork allow the juices to escape. To check for doneness you can use your finger pressed on the meat: rare meat moves easily when pressed with your finger while a well done steak is stiff; medium-rare is right in the middle. This is a skill that will develop with practice. You can also use an instant read thermometer inserted from the side of the steak, preferably through any fat on the edge and only when your experience suggests they are nearly done. [R=130F M=140-150F W=165F] Dont overlook the last, most important step. Let the steaks rest for 2 to 3 minutes before you serve them. This allows the juices to flow back from the center of the meat to the exterior, giving you a juicer steak. Always cut meat across the grain to preserve tenderness. There are more beef recipes at www.charbroil.com

How to Grill Tender & Moist Pork
Cooking pork to 160F. is considered safe and yields a much juicier piece of meat. One way to determine this, of course, is by using a meat thermometer. Depending on the thickness, cut, grain of the meat and the amount of fat, muscle and bone, the cooking time for pork can vary considerably. Final cooking time to generate the proper internal temperature depends on the thickness of the meat and the heat of the grill.

Brining

Brining is a process similar to marination in which meat (most often pork or chicken) is soaked in a salt solution (the brine) before cooking. Brining makes cooked meat more moist by hydrating the cells of the muscle tissue before cooking, and traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating. Brine larger cuts of pork like shoulders, racks, roasts and even pork chops. Char-Broils EZ Basic Brine recipe is: 1/4 cup kosher salt 1/4 cup packed brown sugar 4 cups hot water Thoroughly mix all the ingredients, place meat in an appropriate sized sealable plastic bag and cover with brine. Place in refrigerator for 4-24 hours depending upon size of meat. Remove and rinse, pat dry and allow to come to room temperature before adding rub or other seasonings.

Injecting Flavors

Flavors and moisture can be added by injecting meat with marinade solutions under cold conditions before cooking. Needle injectors are used to incorporate marinades directly into the thicker muscle pieces in meats. The brine or marinade is injected right where you need it.
Additional tips to help you prepare pork
Use an instant read thermometer to check the internal temperature of the meat furthest from the bone and nearest to the center of the thickest part. As you near the end of the estimated cooking time, cut into the meat near the bone to determine doneness before pulling the meat off the grill. (A pork chop is cooked when the meat is no longer pink near the bone.) Brush glazes or sauces that contain any sweet ingredients like sugar or honey during the last few minutes of grilling to prevent them from charring.

Preparing Pork Ribs

There are several varieties of ribs and each requires its own technique to bring out the best flavors and textures. These tips are general rules to consider when cooking any pork rib.
Before cooking apply a dry blend of herbs and spices to suit your tastes and compliment the flavor of the meat. Set Quantum to Low. Important points to consider for grilling pork ribs with Quantum: 1. Unlike other grills, the Quantum grill emits infrared energy. It will sear the outside, penetrating the meat and sealing it so the internal moisture will remain. 2. Cook the ribs for 1/2 - 1 hour depending upon how much meat, bone and fat they contain. Baste the ribs with a light coating of apple cider vinegar during the last 10 minutes. 3. If desired, you can brush on a glaze of barbeque sauce or marmalade during the final 10 minutes instead of the apple cider vinegar. 4. Drop smoke chips directly between the cooking grates. They will flavor the ribs but not actually smoke them. 5. Determining when pork ribs are done can be tricky and color is not an indication of doneness. Smoke from burning wood chips can turn the interior of the meat pink and leave you with the impression that its not cooked. If you
can move the rib bones back and forth without a lot of resistance the meat is cooked. A better judge is to remove the ribs after an hour and use an instant read thermometer inserted into the thickest part of the meat away from the bone, measuring for an internal temperature of 160F. 6. Infrared energy cooks differently than conventional gas or charcoal grills - the outside of the ribs will be crusty and the inside will be moist. There are more pork recipes at www.charbroil.com

Grilling Vegetables

Grilling gives vegetables a lightly smoked flavor and it doesnt take much preparation. Here are several tips on grilling vegetables on the Quantum Infrared Cooking System:
Set Quantum to MEDIUM/HIGH. We recommend you lightly brush or spray vegetables with olive oil before grilling to add flavor, promote sear marks, and keep them from drying out and sticking to the grill. Grilled vegetables are usually served as a side dish with other grilled foods, but they can also be served as a main course, drizzled with plain or flavored olive oil. In general, vegetables benefit from direct, high-heat grilling methods. Mushrooms and other small vegetables can be grilled whole. Larger vegetables just need to be sliced or cut into wedges. Start vegetable over medium-high heat to sear their skins, turning every 1-2 minutes. Then, move to low heat to finish cooking, turning occasionally. The easiest way to tell if vegetables are cooked is to pierce them with a fork or skewer. If it goes in easily, the vegetables are done.

Use this chart as a general guide.

Vegetable Grilling Chart

Vegetable Estimated Cooking Time

Setting

In husks or foil 20 -30 minutes. Without husks.
30-40 minutes (total) 5-7 minutes 3-4 2-4

min/side min/side

Medium/High

Mushrooms

Portobello Regular Quartered Sliced

Onions Peppers

Whole Cut in half
10-12 min/side 4-8 min/side 16-20 min, let skin color 8-12 min

Squash

(yellow and zuccini) Sliced Halved lengthwise
4-6 min/side 8-12 min (total) 2-4 min/side 8-24 min (total)

Tomatoes

sliced whole

* This

chart is offeed as a broad guideline for cooking times. Refer to times in individual recipes for more specific cooking times.

Grilling Perfect Seafood

Grilling adds a light, smoky flavor to seafood and, like sauting, also sears food - giving it a crisp, savory outer crust. Whole fish, firm-fleshed steaks, shrimp and scallops do well on the grill. Mollusks such as oysters, clams and mussels are sometimes grilled in the shell and, although grilling causes the shell to open, it does little to actually enhance the flavor.
Set Quantum to Medium. To keep fish from sticking to the grill, make sure the cooking grate is clean and very hot before you start to grill. Rub it quickly with a paper towel dipped in a little oil before you put the seafood on the grill. A grill pan gives seafood a light smoked flavor and cooks it with virtually no fat. Whole fish such as snapper, pompano, and sea bass must be handled carefully so they dont stick and fall apart. Firm fish steaks such as tuna, swordfish, and shark are particularly good on the grill because they hold together well and dont stick. Grilled shrimp are tastiest when the shell is left on. Lightly sprinkle the shrimp with salt. Grill them about 5 minutes until the shells turn pink. Serve hot off the grill.
Before you begin cooking with a plank it must be soaked. This helps to keep food moist while cooking, creates a more even cooking rate, and lends more of the flavor characteristic of the wood you have selected. Soaking a plank prior to cooking also reduces its burn rate and prolongs the life of the plank. Be sure to soak the plank prior to each cooking session, even if the plank has been used before. Many liquids such as, fruit juices, vinegar, wine and other alcohols can also be used although water is the most commonly used liquid for soaking. Immersing the plank in these different liquids renders their faint flavors into the food being cooked. Soaking times for planks should be at least one hour, but like marinating, can be longer based on personal preference. Also, the size and type of wood helps determine soaking times. Once the plank has been prepared by soaking in water, place it on the grill, cooking side down, and preheat the grill to medium for approximately five minutes. This allows the plank to dry. The plank should not be allowed to catch fire. Once the plank is preheated, brush a light coating of oil onto the cooking side of the plank. This seasons the wood and keeps the food from sticking.

Grilling with a Plank

Yes, Fruits are good on the grill too!
Lightly grilling fruit, especially stone fruits, caramelizes their natural sugars, enhancing their flavor and providing an attractive "grill mark.
Set Quantum to Medium. Be sure to put fruits on a liberally oiled cooking grate to avoid sticking. Slice fruit in half and remove pits. Grill with pulp side down. Grill until tender. Turn only once. Grill the fruits until they are lightly browned. You want them to be tender but not mushy when gently pierced with a sharp knife. The key for grilling fruits is to use low heat. Fruits dont take long to cook on the grill (about 3 to 5 minutes). Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Thinly sliced fruit requires less time. Fruit can burn easily because of its sugar content, so watch it closely. Also, keep cooking times short for ripe fruit to prevent it from getting mushy. Try these ideas for including grilled fruits in your meals: Cut fruit, such as apples, pears, mangoes, pineapples, and peaches into chunks and brush lightly with canola oil before grilling. Put pineapple slices or bananas sliced lengthwise directly on the grill. A touch of cinnamon or brown sugar to finish the grilled fruit is tasty!
Grilling Great Chicken Everytime
Grilled chicken is one of the most popular grilled foods. There are some simple steps you can take to ensure your grilled chicken turns out beautifully browned and cooked thoroughly while also remaining moist and tender
Consider brining the chicken pieces overnight. Brining adds moisture and tenderizes the meat (see page 9). Completely thaw chicken before grilling so that it cooks more evenly. Whenever possible, defrost chicken in the refrigerator. Defrost chicken in the microwave only if it will be immediately put on the grill. Chicken in airtight bags may be defrosted in cold tap water. Change the water every 30 minutes. Chicken defrosted in the microwave or by the cold water method should be cooked before refreezing. Keep raw chicken and cooked chicken apart! Use a different platter to serve the grilled chicken from the plate that was used to carry the raw chicken to the grill. Also, either discard raw poultry marinade, or boil it for at least 2 minutes before serving it with cooked chicken.
If you are packing for a picnic keep uncooked chicken in a cooler with ice or cold packs until ready to grill. The temperature in the cooler should stay below 40F. If the day is hot, remember that chicken should not remain out longer than an hour after it is grilled. If possible allow the chicken to come up to room temperature prior to grilling. This should take only about 20 minutes. Grilling cold chicken will delay the overall cooking time and can result in an overcooked exterior with under cooked interior. When you grill chicken parts, remember that a different thickness will affect the grilling time and so will the fat content. As a general rule, white meat takes less time than dark meat, while breasts and thighs will take longer than wings. Set Quantum to Medium and cook until a meat thermometer inserted into the thickest part of the meat reaches approximately 165F. Be sure the thermometer does not touch the bone. The infrared energy of the Quantum Infrared cooking system will lightly sear the outside of the chicken, skin or skinless, and help seal in the moisture. Be sure to remove the grilled chicken and cover it lightly with aluminum foil; then let it rest for several minutes as the internal temperature will continue to rise and the chicken will finish cooking. If you enjoy sauce or glaze on your grilled chicken, we recommend brushing it on lightly during the final 10 minutes of grilling. Consider using a dry rub on the outside of your chicken up to 24 hours before grilling to enhance flavors. There are more chicken recipes at www.charbroil.com

Rotisserie cooking is best for round foods, such as large roasts, whole poultry, and pork. Rotisserie cooking has its own set of simple rules: A rotisserie that turns at a constant speed allows the same degree of heat to cook every inch of the food. The food holds its moisture better than in an oven because the surface of the food sears quickly and therefore seals in natural juices. Marinate and baste with any combination of liquids, herbs and spices, but keep sugar ingredients to a minimum. Dont baste with a sauce that has a high sugar content until the last 10 minutes of cooking to prevent the sauce from charring.
How to Cook with a Rotisserie
As with grilling, many factors, such as wind, air temperature, humidity, and the size and thickness of the food, affect the performance and actual cooking times of your rotisserie. Recipes can only give approximate cooking times. Keep the pieces of food, such as cut-up chicken, as equal in size as possible to ensure consistency in the cooking time. For larger food, such as a roast, make sure that the food is balanced on the spit rod before placing it over the grill. Poultry wings and legs, which may move around on the rotisserie, should be trussed or tied securely to the body with heavy cotton kitchen twine.
Rotisserie Cooking Times Meat
Chicken Game Hen Duck Leg of lamb Pork loin Boneless rib roast

Weight

Cooking Time
40 to 60 minutes 25 to 30 minutes 114 to 112 hours 1 to 112 hours 1 to 112 hours 1 to 112 hours
2 lbs. 4 to 5 lbs. 2 to 3 lbs. 2 to 3 lbs. 3 lbs.
Checking for Doneness When Using a Rotisserie There is no easy way to check for doneness with rotisserie grilled food. Stop the rotisserie motor and insert an instant read meat thermometer into the deepest part of the food. To avoid overcooking the food, check the temperature about 15 to 20 minutes before the final estimated cooking time. The temperature will rise more rapidly at the end of the cooking time than at the beginning. Unlike oven roasted food, rotisserie grilled food does not increase in temperature and does not continue to cook after it is taken off the rotisserie. However, all roasts should rest 5 to 10 minutes after cooking to allow the juices to settle and to make carving easier. When removing the rotisserie spit rod from the grill, always use hot mitts as the spit rod can get very hot. Rotisserie Roasted Chicken To be balanced, you want to make the chicken as round as possible, so truss the bird with kitchen twine. Cross the drumsticks and tie them together. Tie the wings together with another string from the first joint to the tips around the back of the chicken. Run the spit rod through the breast, parallel to the backbone. It will run out through the body opening. Make sure it is centered. Attach the forks on the spit rod to the breast and tail areas. Be sure the forks press tightly so the chicken is secure. Before you put it on the grill, roll the spit rod in the palms of your hands. It should turn easily, but if it is heavier on one side than the other, the bird isnt balanced. Adjust the forks.

Rotisserie Roasted Pork, Beef, or Lamb With a rotisserie, roasts brown and self baste to perfection while you relax. Follow these few simple instructions and enjoy! Insert the rotisserie rod lengthwise through the center of the roast. Adjust holding forks and test balance (uneven weight distribution can place unnecessary strain on the rotisserie motor).
USDA Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb, Steaks & Roasts Fish Pork Beef, Veal, Lamb Ground Egg Dishes Turkey, Chicken & Duck Whole, Pieces & Ground 145 F F F F F
NOTE: Always use a meat thermometer to ensure proper doneness. Please refer to the USDA for complete, up-to-date information. Our internal temperature chart is based on these standards for meat doneness. Check it out at www.isitdoneyet.gov
For 60 years, millions of folks have relied on the Char-Broil name for great backyard cooking. Now Char-Broil presents Everybody Grills!, a cookbook filled with everything you need to know to get outside and join the fun. Youll find hundreds of recipies for grilling, smoking, low-andslow BBQ, and frying a whole turkey for the holidays - without oil! Theres more including hundreds of easy-to-follow recipes for grilled and barbequed appetizers, main courses, salads, veggies, marinades - even deserts on the grill. Go to www.charbroil.com to order yours today and recieve 50% OFF. (Details on page 3.)
Everybody Grills! Cook Book

Cleaning Your Grill

Why Clean? Weve all heard the saying An ounce of prevention is worth a pound of cure. This is great advice when it comes to keeping your grill clean. Besides the versatile cooking performance, the Quantum Infrared cooking system also makes cleanup a breeze! Routine Care Periodic cleaning of this grill is necessary, as grill fires can occur when grease and food debris collect in the bottom of the grill. After each use, remove any remaining food particles from the cooking grate and inside of the grill using a grill brush. Do this after the grill has cooled down, yet is still warm. It is much easier to clean food particles while warmth is still present, than after the food particles have completely cooled and hardened. Before and after each use it is advised that you burn off any excess grease and food debris that has accumulated on your grates. Turn grill to HIGH and close the lid. Leave it on for around 15 minutes and this should turn debris to ash. When preheating the grill leave lid closed and this should also help to clean the grill. Quantum Infrared Routine Maintenance: The more you use your Quantum Infrared grill the better it will cook. The darker - more seasoned - the cooking grates become the hotter and the more evenly it will cook. In order to keep it performing at its peak, it does require some maintenance. The stainless steel cooking grates should be cleaned regularly with a heavy-duty grill brush, such as the Brush Hawg or Quantum Grill Brush available online at www.charbroil.com. A light coat of high heat cooking oil after each use (once the grill has cooled and been brushed with a wire brush) will keep the surfaces seasoned and help inhibit any rusting again, just like grandmas cast iron skillet. The next time you grill go ahead and wipe the grilling surface with a well oiled cloth before you pre-heat. This should remove any debris that may have accumulated and will help prevent your grilled foods from sticking to the cooking surface. Periodically it is recommended that the grates be removed from the grill so that the infrared emitter plate can be cleaned. Separate the top grate portion from the emitter plate and brush the emitter plate with a heavy-duty wire grill brush. Baked-on food particles can be removed with the metal scraper on the back side of the Brush Hawg. You can also lightly tap them together to remove baked-on debris.

each use every 6 mos.

Clean Clean Check Check Check
and oil cooking grates and oil infrared emitter firebox

Clean/inspect

gas supply hose(s) for cracks/leaks gas regulator for leaks that all gas fittings are tight burners and venturis
Refer to your product guide or visit our Support Center at www.charbroil.com for more information on trouble shooting and care and maintenance of your new grill. Quantum
grill cleaning/maintenance log date done
Updates For updates to this guide and to find answers to your questions about Quantum, go online to www.charbroil.com. At www.charbroil.com you have access to hundreds of grilling recipes. Sign up for the Sizzle on the Grill weekly newsletter, and recieve a new recipe each week from CB, our resident backyard grilling enthusiast. Thanks again from all the folks at Char-Broil and.
Accessories for your Char-Broil Quantum Grill
Here are a few examples of some useful products specially designed to keep your Char-Broil grill with Quantum looking like new. Shop online at www.charbroil.com for Char-Broil covers and accessories specially designed for your new grill.
Stainless Steel Grill Cleaner: model# 3678185 Stainless Steel Wipes: model# 3919846 Stainless Steel Restoration Kit: model# 4985165 General Purpose Grill Cleaner: model# 2785036 Quantum Grate Grill Brush: model# 5428102 Quantum Rotisserie Extension Kit: model# 4397254