Alfresco G4ALF2BI, Инструкция по сборке и эксплуатации

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Preheat the barbeque with all burners on HIGH and the hood closed for 5 to 10 minutes.
Once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so
the burners may only need to be on LOW and in some cases, some of the burners OFF. Heat
from the lit burners will circulate all through the hood cooking quite evenly. Quite close attention
needs to be paid to the food, and the burners frequently reset to LOW or OFF as required to
prevent overheating.
Don’t be afraid to open the hood often to check progress. You are in control of the temperature
by turning burners higher, lower or OFF as required. The gas burners will respond instantly and
powerfully to your control. Most importantly, use the hood thermometer as a warning guide that
the barbeque is too hot. For grilling most foods, aim to keep the thermometer below 200ºC to
avoid burning.
NEVER let the hood thermometer temperature exceed 250ºC or the barbeque can dangerously
overheat and burn your food. A separate probe thermometer is available as an accessory from
all Barbeques Galore stores. This takes the guesswork out of knowing when your food is
cooked.
(B) Indirect Cooking Method:
This is when you place the food only above burners that are OFF. The other burners are adjusted in
combinations of
LOW
and OFF to maintain constant lower roasting temperatures.
This method is ideal for thicker cuts of meat, legs of lamb, pork, shoulders of beef, whole
chickens and whole fish. Moist, hot air rises from the lit burners and circulates around the food,
trapping juices and flavour. Even cakes and breads can be cooked in your barbeque this way.
Cooking low and slow allows the food to cook completely through without burning on the
outside, yet remaining juicy and tender on the inside. Best results are achieved by placing your
roast in a rack and that rack in a drip pan. The roast is elevated to allow heat to circulate all the
way around, and water, wine, juices, herbs can be added to the drip pan to help flavour the
roast and make a baste or gravy.
Preheat the barbeque with all burners on HIGH and the hood closed for 5 minutes.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around
the food, so normally some of the burners will need to be turned OFF or to LOW. Heat from the
lit burners will circulate all through the hood cooking quite evenly.
On this barbeque, half the burners on HIGH and half the burners OFF is usually the best setting
for roasting. The roast on its rack in the drip pan is best positioned onto the hot plate above the
OFF burners. Check the temperature every 15 minutes and adjust the burners if necessary.
The roast may need to be rotated 180 degrees half way through cooking to brown evenly.
Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more even,
tender and juicier the results will be. Importantly, use the hood thermometer as a warning guide
that the barbeque is too hot.
Covered cooking (continued)