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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

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 a 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.

Keeping Your Food Moist

Other Useful Tips

Cooking Hints

You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas:

• Although cooking on the plate 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.

This is when you place the food directly over the lit burners, either on the grill or the hotplate. This method
is great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking
time. Cooking takes less time than with the hood open, and the results are more tender and juicy.
Preheat the barbeque with the hood closed for 5 minutes. Note that the temperature at the cooking surface
will be around 100ºC higher than the temperature measured at the hood thermometer.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so
the burners will only need to be on

LOW

and in many cases, some of the burners

OFF

. Heat from the lit

burners will circulate all through the hood cooking quite evenly.
Fatty foods like sausages, can be cooked completely above the

OFF

burners, retaining juiciness and flavour

without risk of flare-up that results only in burning. Quite close attention needs to be paid to the food, and
the burners frequently reset to

LOW

OFF

as required to prevent overheating.

(A) Direct Cooking Method

Cooking with the Hood Closed

Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top barbeque.
The Cucina 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, its important to then turn some burners to

LOW

and others

OFF

in order to not overheat the barbeque which could result in increased temperature hazards and

burning your food. Note carefully:

• With the hood closed,

NEVER

use more than 3 adjacent main burners at once.

• With the hood closed, ensure any two adjacent main burners are both on

LOW.

NEVER

allow the temperature on the hood thermometer to exceed 250