Sub-Zero SRT484CG - Manual (Page 15)

15
Dimensions in parentheses are in
millimeters unless otherwise specified.
I N F R A R E D C H A R B R O I L E R
C H A R B R O I L E R C A R E
To 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.
W O L F S E A L E D B U R N E R R A N G E T O P O P E R AT I O N
Allow the charbroiler surface to cool
sufficiently before cleaning.
C H A R B R O I L E R G R I L L I N G G U I D E
F O O D G R I L L I N G T I M E
Beef
Ground beef patties,
1 / 4 lb (.1 kg), 1 / 2 " (13) thick 9–10 min (medium well)
Steaks, 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