Char-Broil QUANTUM Bedienungsanleitung

Congratulations and welcome to ownership 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 avor of food you prepare with

the advanced Quantum®Infrared Cooking System. We suggest you take

a few moments to read the Assembly Manual to ensure your grill is as-

sembled correctly and completely and that you are familiar with both the

construction and operation before using your grill.

There are no hard and fast rules for cooking with your new Char-Broil®

grill - just some basic facts about how the grill works. Depending upon

your level of experience with outdoor cooking on either traditional gas or

charcoal grills, you will discover we’ve designed the Quantum®Infra-

red Cooking System to be a useful tool for you to prepare great tasting

meals the way you like and want. That’s why we say it’s “Infrared Grilling

Made Easy™.”

The Char-Broil®grill with the Quantum®Infrared Cooking System has

an exclusive and patented infrared cooking system that gives you a wide

range of control over the temperature and style of grilling, barbequing

and rotisserie cooking you enjoy. Plus, having a convenient and versatile

side burner to complement your grilling experience makes your grill a

complete outdoor cooking unit. Use this grilling guide as an introduction

to get started cooking with your new Char-Broil®grill. Also, look for the

Sizzle on the Grill Recipe book packed inside the box or grill. It’s lled

with great recipes and offers.

The most important thing you can do rst is register your grill to activate

your warranty and provide important information so that we can be more

helpful when you need us. Please complete the warranty registration

card found on the last page of your owner’s manual 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

called Sizzle on the Grill. Each week you’ll get tips, recipes, party ideas

and have the opportunity to enter great promotions and giveaways. We

never sell or distribute your contact information.

We want your Char-Broil®

experience to be Great!

- and this is one way we can stay in touch.

Happy grilling!

Infrared Grilling Made Easy™

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First Time Use

Read your Assembly Manual and ensure the grill is put together properly.

Attaching your LP Tank (check your Assembly Manual for complete info):

1. LP cylinder must be properly secured onto grill.

(Refer to assembly section.)

2. Turn all control knobs to the OFF position.

3. Turn LP cylinder OFF by turning hand-wheel clockwise to a

full stop.

4. Remove the protective cap from LP cylinder valve. Always use cap

and strap supplied with valve.

5. Hold regulator and insert nipple into LP cylinder valve. Hand

tighten the coupling nut, holding regulator in a straight line with

LP cylinder valve so as not to cross-thread the connection.

6. Turn the coupling nut clockwise and tighten to a full stop. The

regulator will seal on the back-check feature in the LP cylinder

valve, resulting in some resistance. An additional one-half to

three-quarters turn is required to complete the connection.

Tighten by hand only – do not use tools.

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 inadver-

tently 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 regula-

tor safety feature activates, the

grill will only reach temperatures

between 250°Fand 300°F even

with all burners on the high setting.

Temperature

The temperature gauge in the hood of your new grill measures air tem-

perature. The Quantum Infrared Cooking System is hot and can reach

temperatures up to 700˚F degrees at the cooking surface. The air tem-

perature inside your grill will never be as hot as the temperature at the

cooking surface.

Getting started

Regulator

Coupling Nut

If your grill is not getting hotter than 250°F to 300°F these steps

should be taken rst 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 on the control panel.

An illustration of this process is included in the Assembly Manual

or go to www.charbroil.com for more information.

Remove all Point-of-Purchase advertising material from all grill surfaces

before rst use.

We recommend letting your grill cook on it’s highest setting for 15-20

minutes prior to your rst use. This aides in removing the oils used dur-

ing manufacturing.

Pre-Heating Your Grill

Just like your home oven, the Char-Broil Quantum grill should be

pre-heated 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 assembly manual if

you have questions about how to light your grill. A match-light chain and

hole is provided for your convenience.

Cooking with Infrared Energy

Cooking on your Char-Broil grill with Quantum is a hands-on, interactive ex-

perience. The Quantum infrared cooking system cooks at a higher temperature

than what you may be used to. As you get to know how your grill cooks, you

may need to turn your food faster as it will cook in less time. Here are some

ideas that may help you:

• 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, sh or fowl with a light spray of high heat oil

like canola.

• When using a sauce or glaze with excess sugars, brush on food dur-

ing the nal 10 minutes of cooking. Excess sugars will burn and turn to

carbon and that’s not the smoke avor 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 re, your sense of timing will be more

easily adaptable to the Quantum infrared cooking system. If you are used

to cooking on open-ame gas burners, reduce the heat settings you nor-

mally use by at least 30% and the cooking time by about half. After some

experience you’ll have a sense of what temperature setting and cooking

times best work for you and deliver the results you want.

Cooking with Wood Chips

For added smoke avor when grilling

or barbequing - wood chips can be

placed between the cooking grates. No

need to pre-soak, you can drop wood

chips right out of the bag. NOTE: Do

NOT place wood chips directly under

greasy foods as this can increase risk

of are up.

Here are some hardwood varieties that work particularly well with foods:

Alder, Apple, Cherry, Grapevines, Hickory, Mesquite, Oak, Rosemary

and Sasafrass

Tips & Tricks

Preventing Flare-Ups

Your new grill is inherently designed to avoid ﬂare-ups; however, you can great-

ly reduce the chance of getting a ﬂare up. Here are some suggestions:

• When searing fatty foods, leave the grill lid cover in the open position.

• Try to keep your grill away from windy areas. Wind forces oxygen

between the grates which can result in are-ups.

• During cooking, if grease pools, remove food (if possible) and turn

burners on high with the grill lid open until grease has burned off.

• Cook food on the center of grilling grates and avoid placing food over

the gaps between grates.

Infrared Grilling 101

Grilling with 100% infrared energy is quite simple. You’ll succeed with burgers,

dogs or steaks usually on your very ﬁrst try. With experience, you will learn

how to work with your grill, creating more imaginative meals all the time.

This knowledge makes up the art of grilling.

Direct Cooking

Infrared energy is perfect for direct cooking steaks, chops and other meats

as it can achieve very high searing temperatures. The infrared energy af-

fects meat by rst searing the outside and penatrating inside so the meat

is cooked to juicy perfection.

Indirect Cooking

Place the meat on one side of the grill, turn the Quantum burners on the

other side of the grill to the setting that will deliver the desired cooking

temperature (generally between 225F and 300F degrees) During indirect

cooking, meat will lose fat and other drippings.

Rotisserie Cooking

Rotisserie burners are not needed with this grill. Simply use a Char-Broil

Rotisserie over your Quantum Imfrared Cooking system. Always rotis-

serie on Low as indicated on the burner control knob. Check frequently

to ensure proper cooking. It is ok to rotisserie with the lid open if you

need more room.

Searing

Searing meat is all about creating a avor “crust” and capturing internal

juices so meat remains moist on the inside and every bite is delicious.

Whether you’re grilling a steak with direct heat or slow roasting a pork

shoulder, getting a good “crust” on the outside of the meat as soon as pos-

sible will help to ensure the avor and the moisture remain inside. What

is the crust? Natural proteins and sugars drawn to the surface of the meat

react to temperatures in the “Searing Range” of 300° F to 500° F. Sear-

ing creates what is also known as “The Maillard Reaction.” The Quantum

Infrared Cooking System produces the perfect searing temperatures when

infrared energy impacts the surface of the meat. Here’s a good searing tip

for you to experiment with: Use a little coarse salt on your steaks, chops

and roasts - this helps draw proteins to the surface of the meat - and when

they get hit with the infrared energy this surface will sear and create that

delicious crust you love to taste. On a turkey or chicken use a light touch

of oil on the skin for the same effect. Sear the meat on the Quantum in-

frared burner using a higher setting and then lower the burner setting to

nish cooking. You may even want to use aluminum foil to “hold” cooked

food on the warming rack as you prepare the additional courses.

Grill or BBQ … what’s 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 veg-

etables 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 mouthwatering 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 don’t over-pack.

• Form a slight depression in the

middle of the patty so the edges

are slightly thicker than the cen-

ter. 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 160˚F degrees.

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

grilled–especially 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 nger pressed on the meat:

rare meat moves easily when pressed with your nger 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 in-

serted from the side of the steak, preferably through any fat on the edge

and only when your experience suggests they are nearly done. [R=130˚F

M=140˚-150˚F W=165˚F]

• Don’t overlook the last, most important step. Let the steaks rest for 2

to 3 minutes before you serve them. This allows the juices to ow 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 160˚F. 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 cook-

ing 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-Broil’s 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 al-

low to come to room temperature before adding rub or other seasonings.

Injecting Flavors

Flavors and moisture can be added by injecting meat with marinade solu-

tions under cold conditions before cooking. Needle injectors are used to incor-

porate 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 it’s 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 avor 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.

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