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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. Although
all burners may be used, it is advisable not to use the burners
directly under the food being cooked as this may result in burnt
and spoilt food. Remove other grill plate and hot plate not being
used.
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. Regulate the lit
burners between
‘LOW’
and
‘MED’
. Do not exceed 250˚C.
If the temperature exceeds 250˚C with burners set at
‘LOW’
turn some off to reduce the cooking temperature. Operating the
barbecue at high temperatures may cause damage to components
and surface finishes.
COOKING WITH THE HOOD DOWN
COOKING WITH THE HOOD OPEN
250˚