21
546565.A.3 - May 2019
WARNING!
Cooking with the hood closed and the burners on high
creates a fire risk.
When the hood is closed, a large amount of heat is trapped inside
the barbecue. Thus, it is
IMPORTANT
to make sure that all the
burners are turned to the low position to prevent burning of the food
and damaging the barbecue. Avoid lifting the hood unnecessarily
as heat is lost every time the hood is opened. Use the temperature
gauge to check the heat of the barbecue.
WARNING!
DO NOT PUT YOUR USB
port supported gadgets on
HOT BBQ SURFACES
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.
10. If your model of BBQ is fitted with the smoker drawer, use two
smaller aluminium foil oven trays, (one on either side of the
smoker drawer) to collect the dripping fat.
Содержание Barbecues
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