Barbeques Galore BEEFMASTER G2BV, Instructions For Assembly And Use

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• The burner controls may be up too high, turning them down before flare ups occur will
usually prevent it happening in the first place. Adjust the burners to lower temperatures
or even turn some burners OFF and keeping the roasting hood closed will reduce flare
and usually produce significantly better tasting and healthier food.
•
Moving the meat away from the flare up will also reduce the problem. Note that when
all burners are on, the area of grill closest to the hotplate can be the hottest part of the
grill.
• Try cooking on the warming rack with the hood closed. It is further from the flames and
has more even temperature levels than the hotplate. Though it cooks slower, it gives
superb results with much less attention for foods that are easy to burn on the grill like
sausages, vegetables and fatty chops.
•
Some very fatty foods can only be cooked on the hotplate or indirectly with the hood
closed (see later information on indirect cooking).
• NEVER add more hotplates to the barbeque than originally supplied (except 6B can
have up to two thirds hotplate).
It’s easy to keep your food moist and succulent on a barbeque by following these
guidelines:
•
Use tongs instead of a fork when turning meat and poultry. A fork pierces the flesh and
causes the juice to seep out.
• Resist the temptation to keep turning meat over. Juices tend to rise to the top of a piece
of meat and then settle. Each time you turn the meat over, the juices are lost. It's better
to quickly sear the meat on HI each side (about half a minute) then with the burner
controls down near LO, leave the meat cook on one side at a time, turning once only
before serving. Alternately, turning the meat almost continually is another way to retain
juiciness, but it is much more work.
•
If you like salt with your food, try adding it at the end instead of before or during cooking.
Salt draws the natural moisture out of the food and dries it out.
•
Baste food with light marinade or canola oil a couple of times while cooking, though
watch out for excessive flare-up if too much oil is used.
• Using a roasting hood as outlined later in these instructions is an excellent way to
preserve moisture and succulence and takes the hard work out of barbeque cooking.
• Although cooking on the hotplate looks easier, cooking on the grill gives you a more
authentic barbeque flavour. Natural juices drip onto the flame tamer or ceramic tiles
and then vapourise, with the vapours penetrating flavour back into the food.
•
As an alternative to simply grilling, try marinating your meat, fish, poultry or vegetables
first. The longer you leave the food to stand in the marinade, the more thoroughly the
flavour will soak through. Several pre-made marinades are available and good recipes
are easy to come by. It is best to leave food standing in the refrigerator.
•
If you use a tomato or sugar-based sauce for basting, apply it in the last 5-10 minutes
of cooking. Using these sauces over a longer period of time will result in over-browning.
•
To prevent meat from curling, slash the remaining fat at roughly 5cm intervals, taking
care not to cut into the meat.
• Avoid burning or charring food as this has been shown to be unhealthy. NEVER leave
cooked food standing for too long before eating.
Controlling flare up (continued)
Cooking tips