Kleenmaid Professional - Outdoor Cooking Centres
29
Barbecue & Roasting Hood Operating Instructions
Direct Cooking Method
Commonly used for traditional barbecuing. Place food
over the lit grill section. Excess flaring may occur and
so care must be taken while cooking. Check inside
the roasting hood regularly. We do not recommended
this method for roasts unless you place a baking dish
under the roast, this will allow flammable fats and
juices to be isolated away from the flame. The direct
cooking method is recommended for steaks, chops,
sausages, and hamburgers.
Preheating Guide
Turn on desired number of burners to the high
position for approx ten minutes or until the cooking
surfaces are heated.
Cooking With The Roasting Hood
Indirect Cooking Method
Indirect cooking is where the heat circulates around
the food, cooking by convection. This is similar to a
fan forced oven and is recommended for rotisserie
cooking, roasts, poultry, casseroles vegetables and
whole fish. The indirect method of cooking can also
be used to cook such items as thick cuts of meat and
fish steaks that have been quickly seared on the grill
by the direct method (to seal in the natural juices)
then completed by the indirect method. The key to
success in indirect barbecue cooking is to cook slowly.
Note: Opening the Hood.
The more the roasting hood is opened to attend to
cooking food the more heat will be lost, lengthening
the cooking time.
Important Note: Lighting
Always open the roasting hood before lighting the
barbecue.
Light the outside burners, ie: one burner at each
end of the barbecue. After lighting, close the hood
and allow the barbecue to reach the desired cooking
temperature.
Preheating Guide
3 Burner Barbecue
- turn the central burner off and
reduce the two outside burners to medium
4 Burner Barbecue
- turn the two inside burners off
and reduce the two outside burners to medium
5 Burner Barbecue
- turn the three inside burners
off, leave one outside burner on high and reduce the
other outside burner to medium. When the desired
temperature is reached, open the roasting hood
and sit the roast on a roast rack and place this into
a baking dish. Place the baking dish over the unlit,
centre portion(s) of the cooking surface.
If you are cooking a roast, it is always a good idea to
use a roast holder and baking dish. This will keep the
meat away from the direct heat source but allow the
meat to cook by convection. (This is essential in the
case of the 2 burner barbecue where the meat tray will
be sitting over direct heat).
Note:
do not use a baking dish/tray with a depth
less than 35mm. Shallow trays will fill quickly and
overflow, which could cause a fat fire.
Note: Opening the Hood
The more the roasting hood is opened to attend to
cooking food the more heat will be lost, lengthening
the cooking time.
Temperature Warnings
Do not exceed the temperature warning on the Temperature
gauge. Operating the barbecue and roasting hood above this
temperature will discolour stainless steel components and
may cause damage to the appliance. See the ‘Cleaning and
Maintenance’ instructions for tips on how to clean Stainless
steel.
Do not use more than two burners on high at any one time.
This may cause damage to the barbecue and roasting hood.
The roasting hood can retain a great deal of heat
and therefore, constant monitoring is required. The
barbecue should be attended at all times.
There is sufficient heat generated by two burners,
one each end of the barbecue, to roast: Lamb, Pork,
Chicken, Turkey, etc. As a temperature guide, two
burners on Low will produce approximately 300°F
(150°C) and two burners on High will produce
approximately 460°F (240°C). Windy conditions and
cold weather will also affect even temperature.
Maximum of
2 burners on
High when
cooking with
the Roasting
Hood in
the closed
position
Operating the
barbecue above
this temperature
may cause damage
to the appliance