Using the Temperature gauge
The temperature gauge is designed to give
inside the roasting hood, when the hood is closed. Opening and closing the hood will
have a great effect on the cooking temperature, but even more on
temperature gauge. Allow the t
temperature.
Never allow the temperature of the appliance to
(275°C/500°F) on the dial face. If
setting down or turn the appliance
Cooking
:
Barbecuing on an electric barbecue
other appliances.
This barbecue is designed to be used with the h
We recommend you keep the hood closed at all possible time
and cooking.
It is best to preheat the barbecue
approximately 12-15 minutes before
process and flavour of meats, as
with quickly searing the meat and as such
Note: to expedite the pre-heating process,
turning the barbecue on, and replace
Do not overload the cooking surfaces as this will impair cooking performance
After initial searing you can turn meats and vegies as required to achieve your desired
level of doneness. For best results you should only turn food once, cooking evenly on
both sides to your desired level of doneness. Fre
being lost, resulting in dried out food.
Barbecuing Tips
Do not allow excessive amounts o
that smoky, grilled flavour.
Grease drippings may occasionally ignite to produce harmless puffs of flame for a second
or two. This is a normal part of the cooking process.
Excess flare-ups indicate that either the bar
the food has excessive amount of fat
Should excess grease cause sustained flare
barbecue.
This barbecue is designed to operate with the hood in the closed po
When using the barbecue in such manner
below through convection of the
direct heat from the cooking surfaces.
When cooking this way, initially sear the
hood closed and turn the temperature
currents to cook the food slowly.
ture gauge
:
is designed to give you a general reading of the
when the hood is closed. Opening and closing the hood will
on the cooking temperature, but even more on the operati
temperature gauge time to stabilise before reading the
Never allow the temperature of the appliance to operate inside the Red zone
on the dial face. If temperature reaches these levels, tu
setting down or turn the appliance off and wait for it to cool enough before using again.
ctric barbecue may be different to barbecuing
This barbecue is designed to be used with the hood closed.
We recommend you keep the hood closed at all possible times during heat up
preheat the barbecue with both elements on ‘High’, and the hood closed, for
15 minutes before starting to cook. Preheating improves the
as the high temperature at the cooking surface
and as such helping to retain the juices.
heating process, you can remove the cooking p
eplace it after approximately 10 minutes.
Do not overload the cooking surfaces as this will impair cooking performance
After initial searing you can turn meats and vegies as required to achieve your desired
neness. For best results you should only turn food once, cooking evenly on
desired level of doneness. Frequent turning of food may
being lost, resulting in dried out food.
mounts of fat in food. Only a small amount is needed
occasionally ignite to produce harmless puffs of flame for a second
or two. This is a normal part of the cooking process.
hat either the barbecue interior needs to be cleaned or that
excessive amount of fat.
Should excess grease cause sustained flare-ups while cooking, remove meat from
This barbecue is designed to operate with the hood in the closed position.
in such manner, the food will be cooked from both above and
the heated air within the cooking space,
direct heat from the cooking surfaces.
, initially sear the meat on one side, then turn over,
and turn the temperature setting down to allow the internal convection
currents to cook the food slowly.
a general reading of the temperature
when the hood is closed. Opening and closing the hood will
the operation of the
time to stabilise before reading the
operate inside the Red zone
, turn the heat
before using again.
barbecuing on gas or
during heat up
the hood closed, for
mproves the cooking
emperature at the cooking surface assists
ing plate prior to
Do not overload the cooking surfaces as this will impair cooking performance.
After initial searing you can turn meats and vegies as required to achieve your desired
neness. For best results you should only turn food once, cooking evenly on
may lead to juices
eded to produce
occasionally ignite to produce harmless puffs of flame for a second
becue interior needs to be cleaned or that
ups while cooking, remove meat from
sition.
from both above and
as well as the
then turn over, keep the
etting down to allow the internal convection
