10
BBQ COOKING
BBQ cooking allows you to roast meats and vegetables
efficiently, while sealing in the flavoursome juices.
The result is oven style, tender meat, with wholesome
crisp vegetables.
For a perfect result every time, read the BBQ Basics
section below.
BBQ Basics
• For optimum results, the BBQ should always be
preheated for 10 minutes with the lid on.
• Avoid removing the lid continually during the cooking
time. The heat loss will only lengthen the cooking
time.
• All meats should be fully thawed or at room
temperature before cooking.
• Baste the meat during the last ½ hour of cooking.
Excess basting will cause the meat to burn or darken
if left on throughout the entire cooking time.
• Meats such as beef, pork, chicken and poultry require
approximately 1½ - 2 hours to cook, depending on
the weight and size.
• After initially browning meat on the grill plate, cook
on a roasting rack. This prevents excess browning on
one side and eliminates turning the meat over.
• Avoid overcooking meats. The longer the cooking
time, the less tender the meat will be.
• Use a meat thermometer to take the guesswork out
of the BBQ cooking. The guides on the thermometer
will indicate the temperature of the food. The
temperature guide on the thermometer will tell you
when the meat is cooked to your desired choice. For
an accurate reading, always insert the thermometer
into the thickest part of the meat.
• Rest meat, covered, for about 10 minutes before
carving. This allows the juices to settle.
NOTE
Caution should be taken when using a metal rack on the
grill plate. Ensure there are no sharp edges that could
scratch the non-stick coating.
This symbol indicates, temperature of accessible
surfaces may be high when the appliance is
operating and for some time after use.
HOT SURFACES
DO NOT TOUCH