Beef
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Sirloin Steak
150g
7
Fillet Steak
150g
8
Rump Steak
150g
8 - 9
T-Bone Steak
400g
15
Lamb
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Loin Chop
140g
12
Noisettes
80g
4 - 5
Fillet
110g
5 - 6
Cutlet
110g
8
Pork
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Chop
160g
14
Gammon Steak
150g
8 - 9
Bacon Rasher
30g
2
Chicken
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Half Poussin
120g
18 - 20
Supreme (off the bone)
145g
10
Leg (off the bone)
110g
8 - 9
Offal
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Lamb's Liver
80g
3 - 4
Lamb's Kidney
70g
5 - 6
Fish
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Salmon Steak
150g
8
Rainbow Trout
180g
8
Halibut Steak
170g
9
Monkfish Tail
150g
8
Miscellaneous
APPROXIMATE
WEIGHT
TIME IN
MINUTES
Burgers
100g
9
Kebabs
150g
8
Mushrooms
20g
3
Quarter Peppers
30g
4 - 5
SECTION 3 - COOKING HINTS
When cooking, the operator has three options which
can effect the cooking performance of the food.
These are:-
Temperature Setting
HIGH (maximum power) to LOW (minimum power)
Position ofBranding Bars
The rear of the bars can be set low or can be raisedto
rest on ledge located approximately 50mm above
low position.
Branding Pattern Design
Both sides have a continuous bar with a branding
design of approximately 2mm wide.
These three options are very much basedon
personal preference.
The cooking chart that follows shouldbe consultedas
a guide only. Timings will vary due to a number of
variances, these include:-
Cut of meat, size andweight of portion, fat content of
food, food temperature, temperature setting and
personal opinion.
When bar height has been decided, these can be
safely moved by using grip tool provided. It is good
practice to locate bars at preferredposition before
lighting burners. This will avoidthem having to be
movedwhen they are extremely hot.
The cooler area at the front is an ideal resting place
for foodto be heldprior to serving.
This section is cool enough to arrest the cooking
process yet hot enough to keep foodpalatable.
It is always best to preheat bars using HIGH flame
(maximum) setting for 30 minutes. Once heated,
controls may be turned down if preferred.
We recommendcooking the majority of foodstuff at
HIGH flame setting in low branding bar position.
During quiet periods, unit can be turned down to LOW
flame or pilot settings.
Chargrilling is a dry method of cooking.
Due to excessive dry heat, certain types of food are
particularly suitable for chargrilling. Some foodstuffs
may benefit from being marinatedprior to being
cooked. Some form of lubrication is required as the
majority of foodwill stick to the branding bars.
There are TWO choices:-
Lightly oil bars or lightly oil the foodstuff.
The radiant system eliminates unnecessary emission
of smoke. However, some users may prefer to create
a "front of house" theatre effect. This can be
achievedby using a little extra oil or marinade.
However such a practice is discouraged, food cooked
using this methodwith extra flames will look burned. It
will also have an unpleasant acidic taste.
All manuals and user guides at all-guides.com
