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Hotplate And Cooking Grill
The hotplate and cooking grill have a vitreous enamel finish, so no curing is required. Wash thoroughly before use.
Fill The Grease Cup
Your barbeque is equipped with a two stage fat drainage system. Food residue drops
onto the fat channeling tray, then falls through the centre hole into the grease cup. Placing absorbent material into the
grease cup will avoid splashing and overflowing when the cup starts to fill. Suitable absorbent material is available from
your Barbeques Galore store.
Preparing To Cook
Lightly coat the cooking surfaces with oil. This will prevent food from sticking. Light the
burners, close the hood, and leave on
Hi
for about 3-5 minutes to warm the barbeque up. Once the barbeque is
warmed up, you should set the burners to your desired cooking temperature. You’re now ready to start cooking up a
feast.
Controlling Flare Up
Flare-ups are caused by juices and oils from the food igniting in sudden bursts of flame
that come up over the grill. A little bit of flare up as well as the resulting smoke is a good thing. It’s what gives
barbequed food that unique outdoor flavor. But if it happens too often, or if the flame lasts more than a couple of
seconds, your food will char, so you need to control it.
First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your meat. Also, excess
flaring usually means the burners controls are up too high, turning them down before flare-up occurs will usually
prevent it happening in the first place.
Moving the meat away from the flare up will also reduce the problem.
Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed (refer later). Never add
more hotplates to the barbeque than originally supplied.
Always remember to switch the barbeque
OFF
once you are finished cooking.
