Revised 02/14 ©2014 Modern Home Products Corp. MHP configuration, Infra-Roast, ProFire, Phoenix are trademarks of Modern Home Products
PERFORMANCE AND MAINTENANCE TIPS
Your Infra-Roast Burner is constructed of high quality 300 series stainless steel for long lasting performance. You will notice a discoloration of the
metal immediately during its first use. THIS IS NORMAL. The high cooking temperatures will cause the discoloration.
Various odorants and minerals are present in both natural gas and propane for your protection. During the combustion process some residue may
form on the face of the burner. This can be wiped off fefore the next cooking while the burner is cold.
The Infra-Roast Burner is designed to cook with the grill lid completely closed and with the heat control on “HIGH”. Outside temperatures and cer-
tain windy conditions can greatly affect cooking times so experimentation is the key to beautifully prepared roasts and fowl.
If you experience a burner blowout on an excessively windy day, turn the gas off and wait a few minutes for the gas to clear and relight the burner.
The grill lid may be propped open an inch or so to relieve internal pressures caused by the wind or you may also reposition the grill (if on portable
cart) for better wind protection.
During operation and after shutdown, the burner and related components are EXTREMELY HOT!
BE CAREFUL!
COOKING TIPS
Using the back Infra-Roast Burner is a fun and exciting method of food preparation. With some practice you MHP Intra-Roast System will provide
flavor and convenience not possible with conventional gas grill cooking.
We recommend a shallow baking pan or shaped aluminum foil to collect the “drizzles.” Place the pan on top the the grill rock directly beneath the
food on the spit. Keep 1/2"to 1"of water in the pan to provide moisture, collect the juices for gravy, or just to make the pan easier to clean. Be-
cause the main grill burner is not used, colleting the “drizzles” also prevents grease from staining the grill rocks—and there will be no flare-ups.
One of the major advantages of cooking on a spit with the food rotating is that flavor can be added by basting. Even a fine rib roast, although ex-
cellent basted with its own juices, can have the flavor varied in a number of interesting ways.
A basting sauce may be applied to the food before or during the cooking. No single baste sauce is perfect for all the different foods you can cook,
so experiment. A good baste need not be complicated, the most famous are usual the simplest. But try to use the best ingredients: fresh herbs,
good sherry, vermouth, beer and so on.
A good basting sauce needs to be a thick liquid—easy to apply, yet not so liquid that it runs off as the food rotates. The sauce base may be soy
sauce (taking the place of salt), vinegar, soup stock, or water with a dissolved bouillon cube. To thicken, and depending on the fatness of the meat
or fish, it should also contain some fat: butter, olive oil, bacon grease or the drippings of the food being cooked.
In addition, you’ll want seasonings. Best are fresh herbs; next best, dried herbs. The need for salt or pepper varies. If you apply salt to the outside
of a roast it tends to draw moisture from the meat. Save the salt for the table. If you cook slow enough, you’ll need very little of either anyway. A
meat that is still moist when cooked contains so much more flavor than when dried out.
Here are a few hints that will make a difference:
1. Have the meat, fish or fowl at room temperature fefore putting I on the spit or in a spit basket.
2. Allow 10 to 15 minutes “coasting” time. Turn the Infra-Roast Burner off and let the spit keep rotating.
3. Use a meat thermometer to determine if cooked adequately.
150 South Ram Road, Antioch, Illinois 60002
Phone: 1-888-647-4745 •847-395-6556
Fax: 1-800-637-2918 •847-395-9121
Web Site: www.mhpgrills.com
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