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BroilKing Regal XL Manual

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DIRECT GRILLING GUIDE
1”
THICKNESS
HEAT
SETTING
TIME PER
SIDE
TOTAL
MINUTES
CHICKEN MED / WELL MEDIUM 3 / 3 / 3 / 3 12
CHICKEN WINGS MED / WELL MED / LOW 5 / 5 / 5 / 5 20
HAMBURGER MEDIUM MEDIUM 3 / 3 / 3 / 3 12
HAMBURGERS
3/4” FROZEN
MEDIUM MEDIUM 3 / 3 / 3 / 3 12
FISH FILLET MEDIUM MEDIUM 2 / 2 / 2 / 2 8 - 10
LOBSTER TAILS
SPLIT
MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20
Use same technique as the perfect steak grilling guide
(pg.7)
INDIRECT CONVECTION COOKING
This method is ideal for cooking large cuts of meat such as
roasts or poultry. The food is cooked by hot air circulating
around it.
1. For most applications of convection cooking with and
without a rotisserie, a drip pan is recommended to catch
the drippings. Place drip pan on top of the Flav-R-Wave,
beneath center of food. Put half to one inch of water in the
drip pan. Fruit juice, wine or marinade may also be added to
enhance the flavor. Do not let the drip pan run dry.
2. Convection cooking without a rotisserie is best with the lid
closed and the heat reduced. All burners can be set to low
or the outside burners can be set to medium and the middle
burner(s) can be turned off. Turning the center burner off will
prevent juices in the drip pan from burning.
3. Prior to placing the meat on the gas grill, baste the meat with
vegetable oil. This will enhance browning on the outside of
the meat.
4. When cooking without a drip pan, close attention must be
paid to avoid the risk of a grease fire and is not recommended.
5. Turn gas grill off and allow it to cool before removing drip
pan. The fat drippings are highly flammable and must be
handled carefully to avoid injury.
6. For convection cooking roasts and poultry without a
rotisserie, put meat in a roasting rack directly on grids.
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST 3-6 LB MED/LOW 2 - 4 HRS
BEEF ROAST 6-10 LB MED/LOW 3 - 5 HRS
PORK ROAST 2-5 LB MED/LOW 2 - 4 HRS
PORK ROAST 6-10 LB MED/LOW 3 - 5 HRS
TURKEY OR
CHICKEN
2-5 LB MED/LOW 2 - 4 HRS
TURKEY OR
CHICKEN
5-10 LB MED/LOW 3 - 5 HRS
When using rotisserie burner, set heat at MED / HIGH
ROTISSERIE COOKING
Follow the steps for Indirect Convection Cooking. (see left)
1. The rotisserie can accommodate up to 7 kg (15lb) of meat
with the limiting factor of rotating clearance. For best
results the meat should be centered on the center line of
spit to eliminate an out-of-balance condition.
2. The rotisserie can be used with the cooking grids in place
if space allows.
3. Fasten the meat securely on the spit prior to placing it on
the gas grill. For poultry, tie the wings and legs in tightly.
REAR BURNER ROTISSERIE
1. Certain models feature a rear burner for rotisserie cooking.
The rear burner rotisserie method is the ultimate for
cooking roasts and poultry. With the heat source located
behind the food, there is no chance of a flare up caused
by fat drippings. A dish or drip pan placed below the spit
will collect the juices for basting or for preparing a sauce.
2. The spring loaded rear burner may be easily removed
when not in use.
3. To operate your rear burner, see “Lighting the Rear
Burner.” (page 6)
MEAT TEMPERATURE GUIDE
RARE MED. WELL
BEEF / LAMB / VEAL 130°F / 55°C 145°F / 63°C 160°F / 70°C
PORK 150°F / 65°C 170°F / 77°C
POULTRY 170°F / 77°C
For best results, use a meat thermometer
COOKING TECHNIQUES
Rear
Burner
… 8 …


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