20
COOKING HINTS
CLEAN UP
Flare ups will occur if the cooking surface
gets too hot, the recommended cooking
temperature is 180 degrees with a Roasting
Hood closed.
If flare ups occur turn the BBQ down and
the flare will subside as the temperature will
decrease.
Always turn the meat with tongs, a fork will
pierce the sealed surface and let out the juices.
A few green gum leaves placed onto the
cooking grill or hot plate will give an Aussie bush
flavour to your meat or vegetables.
Don’t slash the steaks to see if they are cooked,
press the steak on the top if its soft it is rare, if it
is slightly springy it’s medium rare, less springy
medium and when firm its well done.
If time permits marinade the meat for added
flavour and tenderness. A basic wine, herb,
onion and garlic marinade is fine.
Fruit and vegetable accompaniments can be
cooked alongside meat or grilled in a Wok on
the Wok burner. Some are best wrapped in
foil to retain juices or you can place them on
skewers.
Go easy on sugar and honey in marinades and
basting sauces as very sweet mixtures tend to
scorch easily.
Grilling the perfect steak requires the grill to be
per-heated well so that the grill is hot, this whey
when you place your steak on the grill it will sear
the meat quickly on the outside of the steak, it is
best to turn the steaks over often, say every 20-
30 seconds as this will ensure the meats fat and
enzymes are evenly cooked, you may like to
cook your steaks until the blood shows through
them before you turn them but you will not be
able to cook rare or medium rare steaks this
way as they will start to overcook in this manner.
Place sausages on the grill or plate and turn
them frequently to brown the surface evenly.
Be careful not to use to much heat as sausages
contain a lot of fatty oil which will cause the
flame to flare up burning the outside of the
sausage when cooked over the open grill.
Bacon, eggs, mushrooms, tomatoes and onions
are best cooked on the plate you can toast
buns or bread on the open grill.
Fish, can be cooked on the plate with flour and
herbs or wrapped in foil to seal in the juices on
the grill. Cooking times for fish vary as to the
type and thickness of them generally times are
a lot shorter than meat.
1.
Check the grease collection tray after each
use and wash it in hot soapy water in the
sink.
2.
Scrape the plate and grills clean and wipe
them over with a coat of cooking oil.
3.
Wipe the barbecue over with a soft cloth to
remove grease and marks.
4.
Replace the lid or close the hood to protect
the cooking surfaces from the weather when
storing the BBQ away.
5. Check the gas supply is turned off.
6. Cover the barbecue with a Tucker barbecue
cover (optional extra recommended) when
the barbecue is cooled down.