Gasmate GM174-045, Manual, Page: 20 / 24

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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.
Rotisserie 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, ie. water, beer or wine for added flavour. 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.
Sear Burner
The sear burner is designed to sear meats as desired. Due
to the intense heat the infrared burners provide, food left
unattended over the burners will burn quickly.
Preheat on the sear burner on ‘HIGH’ for 2-3 minutes with
the hood open or until the ceramic burner glows red. Keep
the hood open when cooking with the infrared burners
on high. The intense heat ensures adequate searing
temperatures even with the hood open. This allows for
observation of the food to prevent burning.
When the meat is seared, place food away from the infrared
burners (turn off sear burner), close lid and finish slowly
cooking food using main burners.
Approximate Cooking Time
The table below shows approximate cooking times with the
control set to ‘MEDIUM’ temperature.
Barbecue Roasts Minutes
Chicken & Rare Beef
(approx.)
45 minutes per Kg
Beef & Medium
Lamb
(approx.)
60 minutes per Kg
Pork & Well Done
Beef/Lamb
(approx.)
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 discolouration 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.