Ziegler & Brown ZG3GK, Operating Instructions Manual

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15
Keeping Your Food Moist
It’s easy to keep your food moist and succulent on a barbeque by following these
guidelines:
•
Use tongs instead of a fork when turning meat and poultry. A fork pierces the
flesh and causes the juice to seep out.
•
Resist the temptation to keep turning meat over. Juices tend to rise to the top of
a piece of meat and then settle. Each time you turn the meat over, the surface
juices are lost. It’s usually better to quickly sear the meat on each side (about half
a minute) then leave the meat to cook on one side at a time, turning once only
before serving.
•
Baste food with light marinade or oil a couple of times while cooking, though
watch out for excessive flare-up if too much oil is used.
•
Using the roasting hood as outlined later in these instructions is an excellent
way to preserve moisture and succulence and takes most of the hard work out of
barbeque cooking.
Other Useful Tips
You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas:
•
Although cooking on the optional hotplate seems easier, cooking on the grill
gives you a more authentic barbeque flavour. Natural juices vapourise, with the
vapours penetrating back into the food.
•
As an alternative to simply grilling, try marinating your meat, fish, poultry or
vegetables first. The longer you leave the food to stand in the marinade, the
more thoroughly the flavour will soak through. Several pre-made marinades are
available and good recipes are easy to come by. It is safe practise to leave food
marinating in the refrigerator.
•
If you use a tomato or sugar based sauce for basting, apply it in the last 5-10
minutes of cooking. Using these sauces over a longer period of time will result in
over-browning.
•
To prevent meat from curling, slash any fat before cooking at roughly 5cm
intervals, taking care not to cut into the meat.
•
Avoid burning or charring food as this has been shown to be unhealthy. Don’t
leave cooked food standing for too long before eating.