Masport AMBASSADOR 80.40RBW 210, Руководство пользователя

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559802 - Masport 4/6 Burner 210 Series - May 2015
as heat is lost every time the hood is opened. Use the temperature
gauge to check the heat of the barbecue. DO NOT ALLOW YOUR
BARBECUE TO OVERHEAT. A BARBECUE SHOULD NEVER BE
LEFT UNATTENDED WHILE COOKING!
For safety reasons, barbecue plates and grills will not cook as hot
towards the front of the barbecue.
FRONT
The slightly lower temperature at the front can easily be overcome
by rotating the food being cooked around the barbecue plate or
grill.
FLARE-UP CONTROL
Flare-ups occur when meat is barbecued, and its fats and juices
fall upon the flame tamers. The smoke from some flare-up helps
give cooked meat its barbecued flavour, but excessive flare-up will
result in meat being burned. To control flare-up, it is advisable to
trim away excess fat from meat and poultry before grilling. Also, the
burners should always be placed on the low setting during cooking.
Finally, extinguish flare-ups by applying baking soda or salt directly
onto the flame tamers. Always protect your hands when handling
anything near the cooking surface of the barbecue.
If a fat fire should occur in the drip tray, turn all knobs to the off
position, turn off the gas at the bottle, and wait for the fire to go out.
Do not pull out the drip tray or douse with water.
COOKING USING OPTIONAL ACCESSORIES
Rotisserie Cooking (Optional)
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is
over this area that the meat will be cooked.
3. Slide one of the spit forks onto the spit rod and tighten its
thumb screw to secure it into place. Insert the pointed end of
the spit rod into the meat being cooked and slide the meat
towards the centre of the rod. Make sure the fork is fully into
the meat. Slide the other fork onto the rod, into the meat, and
tighten the thumb screw once in place. For optimal rotisserie
cooking, food must be placed securely onto the middle of the
spit rod and balanced so that the rotisserie can rotate freely
without interference from any barbecue surfaces. Any loose
sections of meat should be secured so they do not hang down
and interfere with the rotation of the spit rod.
4. Insert the pointed end of the spit rod into the motor. Lay the
other end of the spit rod onto the opposite bracket.
5. Light the barbecue.
6. Turn on the rotisserie motor to begin rotisserie cooking. The
hood has been designed so that it may be closed during
rotisserie cooking.
7. Always cook foods on the lowest flame setting to avoid burning
or overcooking.
8. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE
COOKING!
9. If cooking with rotisserie using indirect heat (not using burners
directly under meat - oven style cooking), a baking dish (not
supplied on some models) can be placed under the food to
catch fats and drippings.
Infrared Rear Burner & Rotisserie (Optional)
Preparing your barbecue:
You will need to remove both grill plate and solid plate, also
the
flame tamers and warming rack. Place these in a safe place
for later
re-assembly. Place a baking dish (not supplied) onto the burners,
the dish should be large and deep enough to capture the excess
grease as it falls from the food.
Centrally secure the food with the rotisserie prongs, turning the
rotisserie rod by hand to test for balance, adjust the food position
if required. Insert pointed end of rod into the motor, test that
everything is running correctly.
Using the Rear Burner for roasting on a barbecue can be different
depending on our preferences. A suggestion might be to use 1-3
of the main burners to cook the roast and then use the Rear Burner
towards the end of the cooking to “brown up” the roast. Using
the Rear Burner by itself to do the cooking can take a long time
depending on the size of the roast.
Do not use the rear burner in combination with main
burners on high heat setting when the hood is closed.
Caution / Danger: Extreme care is required when cooking
with hood in closed position. Frequent checks must be
undertaken for the heat and temperature to ensure safe
cooking.
Too much heat can cause fire.
Interchangeable Cooking System (Optional)
Preparing your barbecue for pizza cooking:
Remove the round grill or plate insert.
Season the pizza stone with olive oil. Place the stone into a cold
oven or cold BBQ and slowly raise the temperature to 180°C for 20
minutes.
Do not place a cold pizza stone into a hot environment. This
could cause the stone to break due to uneven
temperatures.
Do not wash the pizza stone with any cleaning agent. Brush
any crumbs off the surface, do not gouge or cut into the
surface during cleaning.
Do not remove the flame tamers from the BBQ. These
should be positioned under the pizza stone.
Do not use the pizza stone as a cutting table.
Do pre-heat the BBQ to around 200°C - 245°C prior to
cooking the pizza.
Do sprinkle a little flour or cornmeal to stop the pizza
sticking to the stone.
Do keep fillings away from the pizza edge, food spills may
spoil the pizza stone.
Do transfer your pizzas to the stone with a pizza paddle (not
supplied). Remove the pizza from the stone to the table/
board for cutting.
Do lower the burners directly under the stone, this will allow
the pizza to cook more evenly.
Do check after 10 minutes by raising the hood slightly, be
aware of a possible heat rush coming from within as you lift
the hood.
Do not remove the pizza stone from the BBQ with oven
mitts directly after cooking. The pizza stone reaches a very
high temperature, wait for the pizza stone to cool naturally.
Do lightly oil the pizza stone after each cooking session.