Operation
Grids Cooking
The food on the grid is cooked by the heat produced from the flame tamer below. The
natural food juices produced during cooking fall onto the flame tamer below and vaporise.
The subsequent rising smoke bastes the food, as it travels upwards, imparting that unique
barbecued flavour.
Roasting Lid Cooking
Barbecues equipped with a roasting lid give the option to form an ‘oven’ for roasting or
baking food, such as joints of meat or whole chickens, etc. More even cooking of food will
actually be achieved by using the barbecue with the lid down.
For best results, place the food you wish to bake or roast on a metal baking tray and set it
on one side of the cooking grill.
Close the lid to cook the food ‘indirectly’. Avoid lifting the lid unnecessarily as heat is lost
every time the hood is opened. If the lid is opened during cooking, please allow extra time
for the barbecue to regain its temperature and complete the cooking. Use the temperature
gauge to monitor the heat of the barbecue.
Turn the burner directly under the food to the OFF position and turn all other burners to a
LOW to MEDIUM position. If the internal heat becomes too high, turn the burners down to
the low position. It is not necessary or advisable to have all of the burners on high when
the lid is closed.
Warming Rack
Warming racks are a convenient way to keep cooked food warm or to warm items such as
bread rolls. It is advisable to place food (particularly fatty foods) to the front of the warming
rack to avoid the possibility of juices and fat running down the back of your barbecue.
Flare-Up Control
Flare-ups occur when meat is barbecued, and its fat and juices fall upon the flame tamer.
Smoke of course helps give food its barbecued flavour, but it is best to avoid
excessive flare-up to prevent food being burned. To control flare-ups, it is ABSOLUTELY
ESSENTIAL to trim away excess fat from meat and poultry before grilling, use cooking
sauces and marinades sparingly and try to avoid very cheap cuts of meat or meat
products as these tend to have a high fat and water content. Also, the burners should
always be placed on the low setting during cooking.
When flare-ups do occur, they can usually be extinguished by applying baking soda or salt
directly onto the flame tamer. Always protect your hands when handling anything near the
cooking surface of the barbecue and take care to protect yourself from the flames.
If a fat fire occurs, please see the instructions given below.
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