SECTION 3 - COOKING HINTS
When cooking, the operator has three options which can
effect the cooking performance of the food. These are:-
Temperature Setting
HIGH
(maximum power)
to LOW
(minimum power)
Position of Branding Bars
The rear of the bars can be set low or can be raised to
rest on ledge located approximately 50mm above
low position.
Branding Pattern Design
Both sides have a continuous bar with a branding design
of approximately 2mm wide.
These three options are very much based on personal
preference.
The cooking chart that follows should be consulted as a
guide only. Timings will vary due to a number of
variances, these include:-
Cut of meat, size and weight of portion, fat content of
food, food temperature, temperature setting and personal
opinion.
When bar height has been decided, these can be safely
moved by using grip tool provided. It is good practice to
locate bars at preferred position before lighting burners.
This will avoid them having to be moved when they are
extremely hot.
The cooler area at the front is an ideal resting place for
food to be held prior to serving.
This section is cool enough to arrest the cooking process
yet hot enough to keep food palatable.
It is always best to preheat bars using HIGH flame
(maximum)
setting for 30 minutes. Once heated, controls
may be turned down if preferred.
We recommend cooking the majority of foodstuff at
HIGH flame setting in low branding bar position.
During quiet periods, unit can be turned down to
LOW flame or pilot settings.
Chargrilling is a dry method of cooking.
Due to excessive dry heat, certain types of food are
particularly suitable for chargrilling. Some foodstuffs may
benefit from being marinated prior to being cooked.
Some form of lubrication is required as the majority of
food will stick to the branding bars.
There are TWO choices:-
Lightly oil bars or lightly oil the foodstuff.
The radiant system eliminates unnecessary emission of
smoke. However, some users may prefer to create a
"front of house”
theatre effect. This can be achieved by
using a little extra oil or marinade.
However such a practice is discouraged, food cooked
using this method with extra flames will look burned.
It will also have an unpleasant acidic taste.
