22
22 Safety, Assembly & Instruction Manual
COOKING HINTS
Controlling Flare Up
Flare-ups are caused by juices and oils from the food igniting in sudden bursts of flame that come up
over the grill. A little bit of flare up as well as the resulting smoke is a good thing. It’s what gives the
barbequed food that unique outdoor flavour. But if it happens too often, or if the lame lasts more than a
couple of seconds, your food will char, so you need to control it:
• First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your
meat.
• Excess flaring usually means the burners controls are up too high, turning them down before flare up
occurs will usually prevent it happening in the first place.
• Moving the meat away from the flare up will also reduce the problem.
• Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed.
Never add some hotplates to the barbeque than originally supplied. Always remember to switch the
barbeque
OFF
once you are finished cooking.
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 apiece 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 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 draw 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 the roasting hood as outlined later in these instruction is an excellent way to preserve moisture
and succulence and takes the hard work out of barbeque cooking.
Other Usefull Tips
You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas:
• 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 avaiable 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.
