Barbeques Galore G2CBL, Instructions For Assembly And Use

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Covered cooking (continued)
(B) Indirect Cooking Method:
This is when you place the food only above burners that are OFF . The other burners are adjusted in
combinations of LO and OFF to maintain constant lower roasting temperatures.
This method is ideal for thicker cuts of meat, legs of lamb, pork, shoulders of beef, whole chickens
and whole fish. Moist, hot air rises from the lit burners and circulates around the food, trapping
juices and flavour. Even cakes and breads can be cooked in your barbeque this way. Cooking low
and slow allows the food to cook completely through without burning on the outside, yet remaining
juicy and tender on the inside. Best results are achieved by placing your roast in a rack and that
rack in a drip pan. The roast is elevated to allow heat to circulate all the way around, and water,
wine, juices, herbs can be added to the drip pan to help flavour the roast and make a baste or
gravy.
Preheat the barbeque with all burners on
HI and the hood closed for 5 minutes. Importantly, once
the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so normally
half of the burners need to be turned
OFF . The other burner(s) may need to be turned to LO . Heat
from the lit burners will circulate all through the hood cooking quite evenly.
On a 4 burner barbeque, two burners under the grills on
LO and two burners under the hotplate
OFF is usually the best setting for roasting. The hotplate can be positioned left, right or in the
middle of the barbeque. If on one side, then the drip pan may need to have a half turn during
cooking for even browning.
On a 2 burner barbeque, the burner under the grill on
LO or HI and the burner under the hotplate
OFF is usually the best setting for roasting.
Place the roast on its rack in the drip pan onto the hotplate.
Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more even,
tender and juicier the results will be. Importantly, use the hood thermometer as a warning guide
that the barbeque is too hot.