Barbeques Galore G2CBL, Instructions For Assembly And Use

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Covered cooking (continued)
For roasting most foods, aim to keep the thermometer around 180ºC to avoid burning. Note that
the temperature at the roasting rack maybe higher than the temperature measured at the hood
thermometer. For short periods of browning only, or for 10 minutes to make pork crackling, aim for
around 220ºC. Note that temperature at the roasting rack may be higher than the temperature
measured at the hood thermometer and most foods will quickly burn at this setting.
For smoking, lower temperatures and longer cooking times will result in more intense smoke
flavour and more tender meats. Aim for around 90ºC.Note that temperature at the roasting rack
may be higher than the temperature measured at the hood thermometer. Always use a probe
thermometer to ensure that the meat has cooked all the way through to the right temperature.
Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque before
carving or serving for a several minutes to allow the moisture pushed to the surface to redistribute.
If you don’t rest the meat, moisture that has pooled near the surface will run out and the rest of the
roast will be quite dry.
Use the few minutes while resting the meat to open the barbeque hood, turn all burners to
HI for 2
or 3 minutes to burn off food residue. After 3 minutes, turn the barbeque OFF . While the cooking
surfaces are still hot, take a long handled brush or scraper and remove remaining oil and food
residue. You should use an oven mitt to avoid burns. 3 minutes now will save 30 minutes next
barbeque.
NEVER let the temperature exceed 250ºC or the barbeque can dangerously overheat and burn
your food. A separate probe thermometer is available as an accessory from all Barbeques Galore
stores. This takes the guesswork out of knowing when your food is cooked.
Always remember to switch the barbeque
OFF once you are finished cooking.
Using the deluxe model infra-red rear burner and rotisserie
You will be amazed by the wonderful flavours you can achieve using infra-red heat in combination
with the self-basting effect of the rotisserie.
The motor supplied with the deluxe model can be powered with the included 240V adaptor or
using 2 x D-Cell batteries. Take precautions with any electrical appliance to keep it away from
direct heat, clean and dry at all times.
It is important when cooking with hood closed to
NEVER let the temperature on the hood
thermometer exceed 250ºC or the barbeque can dangerously overheat and burn your food.
The infra-red rear burner / rotisserie combination works best with the hood closed. To keep the
barbeque at a safe temperature, do not to use the other main burners when the infra-red rear
burner is use. Use a drip tray under the roast to catch any falling oils and juices. This makes the
bbq much easier to clean and the caught juices can be used to make wonderful gravies.
Key steps for great rotisserie results:

Before you switch the bbq on, assemble the rotisserie. Using the prongs, fit your food onto
the shaft, keeping the food balanced centrally on the shaft as best you can. Attach the
support collar and then the handle to the shaft.