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BURN-OFF
Before cooking on your barbecue for the first time, burn-off any
residual oils or foreign matter from the cooking plates.
ENSURE THE LID IS REMOVED OR THE HOOD
OPEN,
and operate at
‘HI’
setting for approximately 15 minutes.
Allow to cool then wash grill/plate/pan thoroughly with soap suds
and scrubbing brush. Rinse thoroughly and wipe clean with a
cloth. Your grill/plate/pan is ready to use.
PREHEATING
It is necessary to preheat the barbecue before cooking.
Operate the burner(s) under the cooking surface to be used at
‘HI’
for approximately 10 minutes before cooking. Hooded
barbecues should be pre-heated with the hood down.
OPERATING PROCEDURE
If for some reason, igniters fail to produce a spark at the electrode,
barbecue can be lit carefully with a match.
Insert lit match or long-necked butane lighter through lighting
hole located on right side of barbecue body, after turning the right
burner control to the
‘HI’
position.
Sequentially light the remaining burners from right to left.
MANUAL LIGHTING
Lighting hole
Lit match
• THE SIDE BURNER IS DESIGNED FOR
USE WITH A WOK UP TO 360 mm
DIAMETER AND COOKING POTS UP TO
200 mm DIAMETER
• USE OF VERY LARGE POTS MAY
RESULT IN DISCOLOURATION OF THE
SURFACE FINISH, OR CAUSE POOR
COMBUSTION.
‘HI’
setting – Use this setting only for warm up, for searing
steaks and chops, and for burning food residue from the grill
plates after the cooking is over. Rarely, if ever, do you use the
‘
HI’
setting for extended cooking.
‘MED’
setting
(mid-way between ‘HI’ 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.
Actual cooking surface temperatures vary with outside
temperature and the wind conditions.
NOTE: The front cooking area (approximately 20%)
is a cooler zone allowing for rotation of foods that
cook at different rates.
COOKING TEMPERATURES
The fats and juices that drip from the meat may cause flare-ups.
Since flare-ups impart the distinctive taste and colour for food
cooked over an open flame, they should be expected and
encouraged within reason. Nevertheless, uncontrolled flaring
can result in a ruined meal.
FLARE-UPS
Cooking with the hood in the closed position helps to cook food
more quickly than in conventional barbecues with a simple lid.
The hood
(when closed)
helps to retain the heat more evenly and
conserves energy
.
IMPORTANT: Never use any burner or combination of
burners on ‘HI’ for extended periods when cooking
with the hood down.
High direct heat when the hood is down may result in burnt
food, or damage to painted surfaces.
When roasting in your barbecue, food should be positioned
over the centre burners either on a roasting rack with the cooking
pan underneath, or directly in the cooking pan, or placed in a
disposable aluminium foil dish on top of a flame tamer. Remove
other grill plate and hot plate not being used, and ignite burners as
follows.
If extra heat is required, the burners may be ‘turned up’. Do
not exceed 250ºC cooking temperature
The heat from the selected burners circulates gently
throughout the barbecue, cooking the meat or poultry without any
direct flame touching it. This method greatly reduces flare-ups
when cooking extra fatty cuts, because there is no direct flame to
ignite the fats and juices that drip during cooking.
PRE HEATING
With the hood open, ignite the outer left and right burners.
Once ignition is established, close the hood. Leave the burners
on
‘HI’
for 10 minutes or until the temperature reaches a suitable
level for cooking. Modulate the required temperature by turning
the left and right burners progressively to
‘LOW’.
COOKING WITH THE HOOD DOWN