Masport MB, Руководство пользователя

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53
546001.A.6 - July 17, 2019
ENG
GRILL COOKING
The burners heat up the flame tamers underneath the grill, which
in turn heats the food on the grill. The natural juices produced
during cooking fall onto the flame tamers below and vaporise. The
subsequent rising smoke bastes the food, as it travels upwards,
imparting that unique barbecue flavour.
FLAT PLATE / FLAT-RIBBED PLATE
The burners heat the griddle plate directly, which then cooks
the food on contact. These allow for the cooking of smaller
items, such as seafood, which could fall through the spaces of a
grill. They are also suitable for cooking items that require high-
temperature/short-duration cooking, such as vegetables and
smaller cuts of fish. Similarly, these can be used in exactly the
same way as a griddle in the kitchen, for searing steaks, cooking
eggs, etc.
DO NOT use both the plate and deep dish at the same time. This
will cause your BBQ to overheat and could cause a fire.
COOKING AND USE OF HOOD
Barbecues equipped with a roasting hood give the option of
cooking with hood closed to form an ‘oven’ for roasting food, such
as joints of meat, whole chickens, etc.
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.
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.
WARNING!
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.
Coloured BBQ’s are more prone to fading than Black BBQ’s. To
look after your BBQ, do not cook with the Hood down at High
tempreture for long periods of time. Use the BBQ cover when
BBQ is not being used to protect it from direct sunlight.
CARE AND MAINTENANCE
Regularly clean your barbecue between uses and especially
after extended periods of storage. Ensure the barbecue and its
components are sufficiently cool before cleaning. Do not leave
the barbecue exposed to outside weather conditions or stored in
damp, moist areas.
• Never douse the barbecue with water when its surfaces are hot.
• Never handle hot parts with unprotected hands.
Whilst our products are made to the highest standards and all