Charbroilers use dry heat to cook, reheat and brown foods. Think of a charbroiler as a firebox with a grate over the flame to cook foods. These devices are used primarily for meats, including fish, hamburgers, chicken and steaks, but can be useful in finishing off dishes and reheating entrees.
- Open-flame taste in a convenient low profile, countertop design
- Top grate adds appealing sear marks to foods
- Gives food a smoky, flame-cooked taste
- Some models feature tilting grates, which allow for grease to run down the grate instead of dropping in to the heat source
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