MED
OFF
OFF
MED
19
Cov
e
r
e
d Cooki
n
g
Cooki
n
g Wit
h
T
he
Hood Clos
e
d
(A) Dir
e
ct Cooki
n
g M
e
t
h
od
Usi
n
g t
he
roasti
n
g
h
ood traps
he
at, moistur
e
a
n
d flavour t
h
at is
n
ormally lost o
n
a
n
op
en
top barb
e
qu
e.
T
he
Zi
e
gl
e
r
& Brow
n
Turbo barb
e
qu
e
ra
n
g
e
is d
e
sig
ne
d wit
h
pl
en
ty of pow
e
r to
he
at up quickly wit
h
t
he h
ood op
en
or clos
e
d
.
Wit
h
t
he h
ood clos
e
d a
n
d t
he
barb
e
qu
e
pr
e
-
he
at
e
d, its importa
n
t to t
hen
tur
n
som
e
bur
ne
rs to low a
n
d ot
he
rs to off
i
n
ord
e
r to
n
ot ov
e
r
he
at t
he
barb
e
qu
e
w
h
ic
h
could r
e
sult i
n
i
n
cr
e
as
e
d t
e
mp
e
ratur
e h
azards a
n
d bur
n
i
n
g your food
.
For cov
e
r
e
d cooki
n
g, t
he
r
e
ar
e
two basic ways to cook: (A) Dir
e
ct Cooki
n
g a
n
d (B) I
n
dir
e
ct Cooki
n
g
T
h
is is w
hen
you plac
e
t
he
food dir
e
ctly ov
e
r t
he
lit bur
ne
rs,
e
it
he
r o
n
t
he
grill or t
he h
otplat
e.
T
h
is m
e
t
h
od is gr
e
at
for fryi
n
g, s
e
ari
n
g a
n
d grilli
n
g,
e
sp
e
cially wit
h
t
h
i
nne
r cuts a
n
d foods t
h
at r
e
quir
e
s
h
ort
e
r cooki
n
g tim
e.
Cooki
n
g tak
e
s
l
e
ss tim
e
t
h
a
n
wit
h
t
he h
ood op
en
, a
n
d t
he
r
e
sults ar
e
mor
e
t
en
d
e
r a
n
d juicy
.
Pr
ehe
at t
he
barb
e
qu
e
wit
h
all bur
ne
rs o
n h
ig
h
a
n
d t
he h
ood clos
e
d for 5 mi
n
ut
e
s
.
Not
e
t
h
at t
he
t
e
mp
e
ratur
e
at t
he
cooki
n
g surfac
e
will b
e h
ig
he
r t
h
a
n
t
he
t
e
mp
e
ratur
e
m
e
asur
e
d at t
he h
ood t
he
rmom
e
t
e
r
.
Importa
n
tly, o
n
c
e
t
he
barb
e
qu
e
is pr
e
-
he
at
e
d a
n
d t
he h
ood is clos
e
d,
he
at is trapp
e
d arou
n
d t
he
food, so t
he
bur
ne
rs
will o
n
ly
nee
d to b
e
o
n
low a
n
d i
n
ma
n
y cas
e
s, som
e
of t
he
bur
ne
rs off
.
H
e
at from t
he
lit bur
ne
rs will circulat
e
arou
n
d
t
he h
ood cooki
n
g quit
e e
v
en
ly
.
Quit
e
clos
e
att
en
tio
n nee
ds to b
e
paid to t
he
food, a
n
d t
he
bur
ne
rs fr
e
qu
en
tly r
e
s
e
t to low or off as r
e
quir
e
d to
pr
e
v
en
t ov
e
r
he
ati
n
g
.
