Barbeques Galore G2CBL, Инструкция по сборке и эксплуатации

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Cooking hints
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 juices are lost. It’s better to quickly sear
the meat on
HI each side (about half a minute) then with the burner controls down near LO ,
leave the meat cook on one side at a time, turning once only before serving.

If you like salt with your food, try adding it at the end instead of before or during cooking. Salt
draws the natural moisture out of the food and dries it out.

Baste food with light marinade or canola oil a couple of times while cooking, though watch out
for excessive flare-up if too much oil is used.

Using a roasting hood as outlined later in these instructions is an excellent way to preserve
moisture and succulence and takes the hard work out of barbeque cooking.

Although cooking on the hotplate looks easier, cooking on the grill gives you a more authentic
barbeque flavour. Natural juices drip onto the flame tamer and then 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
best to leave food standing 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 the remaining fat 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.
Covered cooking
Cooking with the Hood Closed:
Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top
barbeque.
Your Cordon Bleu barbeque is designed with plenty of power to heat up quickly with the hood open
or closed. With the hood closed and the barbeque pre-heated, it is important to then turn some
burners to
LO and others to OFF in order to not overheat the barbeque which could result in
increased temperature hazards and burning your food. For covered cooking, there are two basic
ways to cook: (A) Direct Cooking and (B) Indirect Cooking.