19
18
OPERATING PROCEDURE
Burn Off Cooking Surfaces
We recommend operating your barbecue on its highest
setting for 15-20 minutes prior to first use. This aids
removing the oils used during manufacturing. Allow the
cooking surface to cool then we recommend seasoning
it before use. Season your cooking surface by coating
lightly with vegetable oil and bringing slowly up to a high
temperature (do not use olive oil as this burns off at a
low temperature). For best use your cooking surface
should be seasoned two or three times throughout each
barbecue season.
Preheating
It is necessary to preheat the barbecue for at least 5
minutes before cooking certain foods, depending on the
type of food and the cooking temperature. Food that
requires a low cooking temperature, needs only a period
of 2-3 minutes preheating.
Cooking Temperatures
‘HIGH’ setting - Use this setting only for fast warm up, for
searing steaks and chops, and for burning food residue
from the grill plates after cooking is over. Rarely, if ever,
do you use the ‘HIGH’ setting for extended cooking.
‘MEDIUM’ setting (mid-way between ‘HIGH’ and ‘LOW’).
Use this setting for most grilling, and for cooking
hamburgers and vegetables.
‘LOW’ setting - Use this setting when cooking very lean
cuts such as fish.
These temperatures vary with outside temperature and
the amount of wind.
When using the temperature gauge in the hood of your
barbecue please note that it measures air temperature.
The air temperature inside your barbecue will never be as
hot as the temperature of the cooking surface.
Roasting
For best results when roasting, the outer two burners
should be used on the low to medium setting. Use of the
high setting with the hood down may result in burnt food.
Remove the flat hotplate to help with heat circulation.
Preheat the barbecue for a few minutes. Place a roasting
rack or aluminium foil dish onto the ribbed hot plate and
place the meal to be roasted onto the rack or into the
dish and close the hood.
Adjust the control knob to maintain the temperature
around the medium mark (approx. 200° to 230°C).
Rear Burner
The rear burner is designed to be used in conjunction
with a rotisserie kit. See the rotisserie kit packaging
for assembly instructions and how to attach to your
barbecue. Remove the warming rack prior to using the
rotisserie kit.
For best results always use meat that has been thawed
overnight in the fridge or room temperature. Secure
meat to spit rod and place rod into barbecue using
indentations in the sides of the fire box. Place a shallow
cooking dish or aluminium foil dish underneath the
meat. Add liquid to dish i.e. water, beer or wine for
added favour. This dish will collect the drippings from
the meat. It can be used for basting or gravy and it also
keeps the inside of your barbecue clean. To seal in the
juices always begin by searing the meat uncovered on
“HIGH”. Then adjust to “MEDIUM/LOW” for the majority
of cooking cycle. For best cooking results ensure that
the barbecue hood remains closed and adjust the
temperature as required for the entire cooking time.
You can also roast in your barbecue without a rotisserie
kit. Again, it is best to sear your meat first by placing
above burners that are on “HIGH”. Once the meat has
been seared, place on a roasting rack and then place
into a roasting dish. You can also use a suitably sized
aluminium foil tray to roast your meat. This dish should
then be located on a grill plate in the middle of the
barbecue cooking area. To increase heat circulation,
remove other cooking grills and plates from the cooking
area. For best results the two outer burners should be
used on “LOW” to “MEDIUM” only. Setting the burners
to “HIGH” with the hood down may result in burnt food.
For best cooking results ensure that the barbecue hood
remains closed and adjust the temperature as required
for the entire cooking time.
NEVER USE THE ROTISSERIE BURNER AND THE
BARBECUE BURNERS AT THE SAME TIME.
Approximate Cooking Time
The table below shows approximate cooking times with
the control set to ‘MEDIUM’ temperature.
Barbecue Roasts
Minutes (Approx)
Chicken & Rare Beef
45 minutes per Kg
Beef & Medium Lamb
60 minutes per Kg
Pork & Well Done Beef/Lamb
75 minutes per Kg
Refer to Care & Use Guidelines for more information.
IMPORTANT:
The side burner is designed for use with a wok or
cooking pot up to 200mm in diameter.
Use of larger pots may result in discoloration of the
finish.
The hood must be in the open position for lighting.
Do not smoke at any time when attempting to ignite
the barbecue burners.
Do not leave the barbecue unattended when alight.
Important: Never use all burners on high at the same
time when cooking with the hood down.